Heaven on a Plate
I’m beginning to think this might be a good title for a bakery company or a restaurant. And really, I’m not exaggerating, this dinner and the chocolate cheesecake were heavenly! It was another quiet night on Justin.tv and Justopia.com, but we had a great dinner anyway.
I first had this salad when I lived in the Philippines. We found an Italian restaurant the while scary to sit in with cockroaches roaming the food and tables, was acceptable for lunch. I always ordered the meatball sub and this salad. It was a great combo and I learned to either swat the roaches away or to ignore them, because in a tropical climate in the developing world, they are just part of the scenery.
I first had figs prepared this just outside of Bangalore, India. We found an incredible place that was a women’s apparel studio with a few tables for food for a kind of personalizned shop and dine experience. The clothing was a kind of casual haute couture. While it was meant for tall, thin women, I walked away with a few pieces the couple of times we went out there. But I digress … they served a fig broiled with parmesan just like you see here. I thought the combo of sweet, crunchy fruit with thick, sweet/tart balsamic vinegar and the saltiness of a small cube of parmesan cheese was a great layered taste experience. It’s easy! Make an X on top of the fig. Drizzle a little good quality balsamic vingar on top and slip a piece of parmesan into the opening before sliding it under the broiler to cook until it begins to caramelize and melt the cheese.
The salad is easy as well. Boil a potato — I used a red potato and cut it in cubes prior to boiling it. Drain in cold water and combine with wedges of hard boiled eggs and sliced onions. If I’d had fresh basil I would have added it. I added chopped bacon to the salad. I made a vinaigrette with 1/2 of a fresh squeezed lemon and olive oil with fresh cracked pepper and salt.
The chicken was also simple. I “sweated” onions in olive oil and butter. Added minced garlic and a chicken leg and thigh which I cooked until golden brown and added a splash of wine to delaze the pan. I then covered the pan and cooked until “falling-off-the-bone” tender.
This is the cheesecake we made during the broadcast last night. There’s just NO WAY to say no to a piece of this treat!
WOW! It turned out great. Possibly the best one I’ve made yet. They were made in not quite individually sized mini springform pans.
Don’t you want as bite?!