Smoked Salmon and Cream Cheese Omelette with Green Onions

Cook Time: 5 min
Level: Easy
Yield: 4 servings


Ingredients

8 eggs
1/4 cup heavy cream
2 tablespoon unsalted butter
1/3 pound smoked salmon, torn into large piece
1 cup cream cheese, room temperature
4 green onions, finely chopped, garnish
Kosher salt and freshly ground black pepper


Directions

Whisk eggs and heavy cream together in a large mixing bowl.


Take a large nonstick pan and set over medium heat. When the pan is heated add the butter and spread out evenly over the surface of the pan. Once it starts to foam turn the heat down and add eggs. Using a spatula swirl the eggs quickly in a circular motion as you gently shake the pan back and forth to cook evenly, you don't want any color.


Once the eggs begin to set, drop the pieces of salmon, small spoonfuls of cream cheese, and green onions over the top. Season with salt and pepper, then as you slide it out onto your cutting board, roll 1 side over the top as you go to form an omelette.


Slice crosswise into portions and serve.

From: foodnetwork.com

New York Cheesecake

Recipe courtesy Scott Bieber, Executive Chef at Taste

Cook Time: 1 hr 20 min
Level: Difficult
Yield: 6 to 8 servings


Ingredients

Crust:
* 2 cups graham cracker crumbs
* 5 tablespoons sugar
* 1/4 teaspoon cinnamon
* 6 tablespoons melted butter

Filling:
* 24 ounces cream cheese
* 1 cup sugar
* 1 tablespoon lemon zest (recommended: Meyer lemon)
* 1 teaspoon vanilla
* 5 eggs, separated
* 1/4 cup heavy cream
* 2 tablespoons sugar

Topping:
* 12 ounces creme fraiche
* 2 tablespoons sugar
* Cherry Confit, recipe follows
* Special equipment: a 9-inch non-stick Teflon coated spring form pan
* Serving suggestion: with a dessert wine (recommended: Alsatian Riesling).


Directions

Preheat oven to 350 degrees F

Crust:
Mix the graham cracker crumbs, sugar, cinnamon, and butter together in a mixing bowl. Pour the mixture into the springform pan and using a mixing cup press the crumbs into the base. Using your fingers gently press crumbs into the sides of the pan. Bake for 6 minutes. Let cool.


Filling:
In a food processor, cream the cream cheese and the sugar together. Add the zest and vanilla, Blend until smooth. Add 5 egg yolks and heavy cream, pulse until smooth. Pour into a large clean bowl. In a separate bowl, whisk the egg whites until a soft froth forms. Add 2 tablespoons sugar slowly to the egg whites and continue to whisk until soft peaks form. Fold into cream cheese, a little bit at a time until fully integrated. Pour into the prepared springform pan. Bake for 1 hour and 15 minutes or until firm. Let cool for 1 hour and 30 minutes.

Topping:
Mix the creme fraiche and sugar together and gently spread over the top of the cooled cheesecake. Bake for 5 minutes. Let cool until the topping is set or chill overnight and serve. Best served at room temperature.

Serve with Cherry Confit.


Cherry Confit:

1 pound fresh cherries, pitted
2 cups sugar
2 cups water
1 cinnamon stick
1/2 vanilla bean, split
2 sprigs thyme (tied with string)


In a medium non-corrosive saucepan place water, sugar, cinnamon, vanilla and thyme. Bring to the boil, turn down heat and simmer for 2 minutes. Add cherries and simmer for 1 hour. If more liquid is needed add water. Continue to simmer until the cherry mixture is thick and the cherries are soft. Pour into a clean container and refrigerate until ready to use.

Yield: 6 servings
Cooking time: 1 hour 20 minutes

From: foodnetwork.com