Wednesday, February 27, 2008

My First Cheesecake - sort of

The other night I decided to make a cheesecake. I got on and started searching for the best cheesecake recipe I could find. I have never made one before and after reading about cheesecake making I was a little scared.

Everyone said you have to put it in a water bath and let it cool for 8 hours in the oven etc...AYE! YAY YAY!!!

Plus, I don't have a spring form pan and was planning on using a pre-made graham cracker crust instead. Well I forged ahead anyway and was quite surprised at how well it turned out and how easy it was.

I didn't do a water bath so I thought it would crack big time. But I found out the trick is to let it cool in the oven for a couple hours. I left mine in the oven while I was at a meeting - for about 3 hours.

I thought this was a pretty good recipe. Mine turned out a little chunky & brown on top. However, the flavor was great. Next time I think I will try a no-bake cheesecake.

Chantal's New York Cheesecake

Saturday, February 16, 2008

Favorite Halibut Recipe

This is my favorite halibut recipe given to me by my dear friend Kendra!

The flaky phyllo keeps the halibut moist and delicious...makes my mouth water just thinking about it.

Phyllo Wrapped Halibut for 2 (Very romantic)

Time: Prep 15 mins, bake 12-15 mins. Dinner's ready in no time!

2 tablespoons melted butter
4 sheets phyllo dough (thawed in fridge)
2 (5 ounce) halibut fillets
2 teaspoons chopped fresh dill or another seasoning you prefer. I often try new ones (lemon pepper, jamaican, etc.) Get fancy!

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Lay 2 pieces of phyllo on counter, lightly fold in half but do not crease.
  3. Brush melted butter on the bottom sheet then fold the top sheet over and butter that one.
  4. Repeat with other side.
  5. Cut sheets in half.
  6. Place a fillet about 1 inch from the top edge of one of the halved sheets of phyllo. Sprinkle with dill or other seasoning.
  7. Fold the top of the phyllo over the fillet. Then fold in the sides of the phyllo and roll up your fillet. It is like a nice Christmas package!
  8. Place on a baking sheet, fold side down and lightly brush with melted butter. Repeat with remaining fillet.
  9. Bake in a preheated oven until pastry is puffed and light golden brown, about 12 to 15 minutes.
I usually serve this with steamed broccoli and white rice.
Sometimes we like to have a little tartar sauce on the side. Others I know serve this with a lemon cream sauce but I found the sauce took away from the fishes yumminess.
I have also heard of people stuffing in spinach, onions, peppers, lemon slices, mayonaise, cream cheese, or other items with the fish. I have tried a few myself but always find it is best with just the fish. But get creative, you never know what genius idea you could come up with!
We have tried this recipe with a variety of fish (salmon, cod, sea bass, ling cod, red drum, sheep head etc.) and it always turns out great. Be sure your pieces of fish are no thicker than 1 inch, otherwise the phyllo will burn before the fish is done.


I decided to start this blog to share some of my favorite recipes and other info I find interesting with my friends!

I welcome you along for the ride :)