Last night I made a Charcutepalooz-ish appetizer. It is a bunch of grilled vegetables wrapped around some goat cheese. I think it will taste good. Might not end up looking pretty or slicing well, but it should taste good. First up, prep the vegetables. Sliced some eggplant, zucchini and yellow squash. The red pepper gets roasted whole. Then I made a vinaigrette with the stick blender. Stick blenders are fantastic and everyone should have one.
Lit up a chimney of coals and roasted the pepper first. Then I grilled the rest of the sliced vegetables. It was kind of chilly out last night, but surprisingly comfortable next to the grill.
I bloomed some gelatin and added that to the vinaigrette. I put it in a warm water bath so it would set up too fast.
I lined a little loaf pan with plastic wrap and started layering. Each layer got brushed with the vinaigrette.
On top of the squash, I put in the red pepper and then goat cheese. I ended up with goat cheese all over my hands so the next picture is what it looked like when I put it in the fridge.
We'll see what it looks like on Thursday. Tonight is make the gluten free cheesecake night. Seven (yes 7, VII, siete, sept) blocks of Philly cream cheese go in this bad boy. I start by preparing the crust. The gluten free crust is just pulverized gluten free cookies. Depending on the cookie, the crumbs may need a little sugar or butter. This time I went with Liz Lovely snickerdoodles I found in the health food store. They pressed together pretty well. Hopefully the cinnamon isn't overpowering. Plus, the name made me think of Liz Lemon and that show is great. Le crust:
The obscene amount of cream cheese is whipped with sugar and vanilla.
Then 4 eggs go in one at a time. After each addition, the bowl gets scrapped down to make sure everything is combined.
This is egg 3 going in...
Once the eggs are combined, some sour cream gets gently stirred in.
Here it is just before going into the oven . The foil is my work around for not having a lover walled roasting pan. If the cheesecake pan walls are lower than the roasting pan walls, stem will screw up the top of the cheesecake. I make a foil sling that keeps the steam from hitting the top of the cheesecake.
After about 1:45 in the oven, I put the broiler on for about a minute, and voila:
Only 1 small crack that no one will see. The other news from tonight, I gave the kids some of the Tuscan Salami and they inhaled it. So much for making the same thing twice. It is pretty good, but nothing like the last batch. Maybe next time...
Still in "piece of cake" mode. I'm even taking some time out to go into my daughter's kindergarten class tomorrow. I guess we'll see how confident I am at this time tomorrow.
