Salted Caramel Apple Cheesecake Bars

A few weeks ago, I learned a good friend of mine had scored a VIP cabana at the Santa Barbara Polo and Racquet Club. So last Sunday, a small group of us put on our Sunday best and headed up the coast for a day of fun, food, and of course wine. It was such a beautiful day and we had a great time learning all about "posh polo".








(Oh yeah, we felt like models)

As part of the cabana package, we were allowed to bring our own food and wine (as well as partake in a champagne toast and wine tasting), so these bars were my contribution to the party. I'd been lusting after this recipe so rather than be frustrated by the fact that my oven can't hold a 9x13 pan, I halved the original recipe and pressed on. The other change I made was to add more salt than called for in the caramel sauce. The bars are great without the caramel with the tart granny smith apples being a nice foil to the sweet streusel and crust, but the salted caramel sauce makes them over the top. I was actually going to skip that step, but I am so glad I didn't. I'm so glad I had other people to eat these because I was in serious danger of finishing them all myself.


In a bowl, mix together the flour, brown sugar, salt and cinnamon for the crust


Add the butter and mix until crumbly, but combined


Crumbly, but combined


Press the mixture into an 8x8 pan lined with foil. Throw into a 350 degree oven for ten minutes.


Apples, sugar, cinnamon, and nutmeg


Mix them


Oats, flour, cinnamon, sugar, and butter


Mix until crumbly (notice a pattern?)


Beat the cream cheese and sugar until smooth


Add an egg


Add the vanilla


Pour the cheesecake over the crust


Top with the apples


Cover with the streusel and bake for about 30 minutes


Cream, sugar, butter, vanilla, and salt in a saucepan until bubbly and thick


Transfer to a bowl or jar and cool in the fridge


Baked bars


Holy cow




One year ago: Artisinal LA
Two years ago: Apple Cranberry Crisp with Oatmeal Streusel
Three years ago: Pumpkin Shortcakes with Apple Compote and Vanilla Honey Ice Cream



Salted Caramel Apple Cheesecake Bars
(Adapted from Mel's Kitchen Cafe)

Makes 9 bars

For the crust:
1 cup all-purpose flour
1/4 cup packed brown sugar
1/8 teaspoon salt
1/4 teaspoon ground cinnamon
1 stick butter, at room temperature

For the cheesecake layer:
8 ounces cream cheese, at room temperature
1/4 cup sugar
1 large egg
1/2 teaspoon vanilla extract

For the apples:
2 Granny Smith apples, peeled, cored, and chopped
1 tablespoon sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

For the streusel topping:
1/2 cup packed brown sugar
1/2 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 cup old fashioned oats
6 tablespoons unsalted butter, at room temperature

For the caramel sauce:
2 tablespoons unsalted butter
1/2 cup packed brown sugar
1/4 cup heavy cream
1/4 teaspoon coarse kosher salt
1 1/2 teaspoons vanilla extract

Preheat the oven to 350 degrees and line an 8x8 pan with foil.

To make the crust: In a medium bowl, combine the flour, brown sugar, salt, and cinnamon. Cut in the butter with a fork until the mixture is crumbly, but combined. Press the mix evenly into the prepared pan. Bake for 8-10 minutes or until lightly browned.

In a medium bowl, beat the cream cheese and sugar until smooth, beat in the egg, and finally the vanilla

Mix all of the apple ingredients in a bowl and set aside.

Mix the streusel ingredients, until combined, but crumbly.

Pour the cheesecake filling over the warm crust and make sure the filling is spread evenly.

Spoon the apples evenly over the cheesecake then top with the streusel. Bake until the streusel is lightly browned and the cheesecake layer has set, 25-30 minutes.

While the bars are baking, make the caramel sauce by whisking together the butter, brown sugar, cream, salt, and vanilla in a small saucepan. Bring the mixture to to a simmer. Cook gently, while whisking, until the mixture thickens. Transfer to a glass bowl or jar and refrigerate until cool.

Transfer the cooked bars to a wire rack to cool completely to room temperature. Slice the bars. Serve each bar drizzled with caramel sauce.

Printable Recipe

Pasta with Bacon, Rosemary, and Tomatoes

Do you read Design*Sponge? It's one of my most favorite websites ever. My favorite features are the "Living In" and the Before and After on Thursdays, but I also often save recipes I find on their Friday feature "In the Kitchen With". I saw this recipe a few weeks ago and had to make it almost immediately. It takes minutes and packs a flavor punch that is irresistible. It was great to curl up with a bowl of spaghetti on a chili night on my couch. The best thing is that if you're anything like me, you probably already have most of the ingredients in your cupboards. I'm hearing that here in Southern California, tomatoes are going to be plentiful until Thanksgiving so I will have time to make this again and again.


One year ago: Susan G. Komen Menu at Osteria La Buca
Two years ago: Braised Lentils with Swiss Chard and a Poached Egg
Three years ago:  Mediterranean Salad with Prosciutto and Pomegranate


Pasta with Bacon, Rosemary, and Tomatoes
(Adapted from Melissa Clark)

*Note: instead of chopping the rosemary, you can leave the sprig whole and saute with the garlic and red pepper. Rosemary's strong flavor will still come through and the sauce will be a bit less bitter.

Makes 2 servings

6 ounces whole wheat spaghetti
3 ounces bacon, sliced into 1/2-inch pieces
1 sprig fresh rosemary, leaves torn off and finely chopped
3 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
Salt and pepper
2 large tomatoes, cored and chopped
Balsamic vinegar to taste

Cook the pasta according to package directions in a large pot of salted water.

Meanwhile, cook the bacon over medium heat until it's reached your desired crispness. Remove the bacon from the pan and drain on paper towels. Reserve about 1 tablespoon of the fat in the pan and drain the rest.

Add the rosemary, garlic, and red pepper flakes to the skillet and cook until the garlic has softened and is fragrant, about 1 minute. Carefully add the tomatoes to the pan (they may splatter) and cook for 1-2 minutes.

Drain the pasta and reserve about 1/4 cup of the pasta water. Add the pasta and bacon to the skillet and toss to combine.If the pasta is dry, add some of the reserved pasta water. Season to taste with salt and pepper and the balsamic vinegar.

Printable Recipe

Truffled Egg Toast

This is the first recipe that caught my eye when I was thumbing through Made in America. It's basically a fancier version of egg in a hole (or whatever you want to call it). It's so easy to make and the truffle oil just pushes it over the top. I was too lazy to dig out my grill pan for the asparagus, so I just quickly sauteed them in a skillet. Of course you can make this for breakfast, but it's also a really great quick dinner. If you're feeling more seasonal, try making this with butternut squash or a sweet potato.



One year ago: Pumpkin Recipe Ideas
Two years ago: Honeyed Fig Crostatas
Three years ago: Pomegranate Pound Cake



Truffled Egg Toast
(From Made in America)

Makes 4 servings

4 asparagus spears, woody stems removed and sliced thinly on a bias
Olive oil as needed
4 slices bread, 1-inch thick
6 ounces thinly sliced Fontina cheese
8 large egg yolks
1-2 tablespoons truffle infused oil
Salt and pepper to taste

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

In a small skillet, heat a small amount of olive oil over medium heat. Add the asparagus and saute for about 5 minutes or until the asparagus is tender. Set aside.
Lightly toast the bread. Use a paring knife to score a 2-inch square in the center of each slice, then use the handle end of the knife to press the squares down, creating indentations in the bread.

Place the toast on the prepared pan and arrange the Fontina slices to form borders around the indented centers.

Place 2 yolks into the center of each slice of bread and place the pan in the oven. Heat until the cheese has melted and begins to bubble, about 3 minutes. If you prefer a more done yolk, leave the pan in the oven for an additional 2 minutes.

Transfer the toast to four serving plates. Garnish each plate with the asparagus slices. Drizzle a bit of the truffle oil over each plate and sprinkle each plate with salt and pepper. Serve immediately.

Printable Recipe

Lentil-Walnut Burgers

Every time the seasons change, I dig out one of my favorite cookbooks to get some inspiration. This recipe is actually from the summer section of the book, but temperatures are so hot this week, I felt it was appropriate. With a week of decadent dinners planned, I needed something lighter for lunch that would hold me until dinner, but wasn't too heavy. These warmly spiced vegetarian burgers fit the bill perfectly. They are full of flavor and hearty enough that you won't miss the meat at all.


Gather your ingredients


Cook the lentils


Toast the walnuts


Walnuts, breadcrumbs, garlic, and spices


Grind them


Whisk the egg


Mix it all together


Divide it up


Form into patties


Cook it


Drain them


Make the yogurt


Bon Appetit!


One year ago: Chickpea and Slow Roasted Tomato Stew with Kale and Chorizo
Two years ago: Quick Vietnamese Chicken Pho
Three years ago: Orange Chicken


Lentil-Walnut Burgers
(Adapted from Everyday Food)

Makes 4 burgers

3/4 cup lentils, picked over and rinsed
3/4 cup walnuts
1/3 cup panko breadcrumbs
4 garlic cloves, coarsely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon red pepper flakes
Coarse salt and freshly ground black pepper
4 tablespoons olive oil, divided
1 large egg

Toppings:
Yogurt-Cilantro sauce (recipe follows)
Pita pockets
Thinly sliced red onion
Sliced tomatoes
Sliced cucumbers
Baby spinach

Preheat the oven to 350 degrees. Place the lentils in a small saucepan and cover with 1 inch of well salted water. Bring to a boil, reduce to a simmer, cover and cook until the lentils are tender, but still hold their shape, about 20 minutes. Drain the lentils and let them cool.

Meanwhile, spread the walnuts on a baking sheet and toast in the oven for 8-10 minutes until they are fragrant. Let cool.

In a food processor, combine the walnuts, panko, garlic, cumin, coriander, red pepper flakes, 1 teaspoon of salt, and 1/4 teaspoon black pepper. Process until the mixture is finely ground. Add the lentils and 1 tablespoon of olive oil. Pulse until coarsely chopped (some lentils should remain whole).

In a large bowl, whisk the egg. Add the lentil mixture and mix to combine. Divide the mixture into 4 parts and form into patties.

Heat the remaining oil in a nonstick skillet over medium-low heat. Add the burgers and cook until crisp and browned, 6-8 minutes per side. Transfer to a paper towel-lined plate to drain the excess oil. Serve with the yogurt-cilantro sauce, pitas,  onion, tomatoes, cucumbers, and spinach.

Yogurt-Cilantro Sauce

3/4 cup nonfat Greek yogurt
2 tablespoons chopped fresh cilantro leaves
1 tablespoon fresh lemon juice
Salt and pepper to taste

In a small bowl, whisk the yogurt, cilantro, and lemon. Season to taste with salt and pepper. Serve with the lentil-walnut burgers.

Printable Recipe

Brunch at The Mercantile

I'll say this until the cows come home, but brunch really is my favorite meal of the day. Lately, my new favorite brunch place is The Mercantile in Hollywood. The restaurant is not so new, but I've recently enjoyed some fun brunches that I just had to share.

The Spring Veggie Hash ($12) is so beautiful and delicious. You feel virtuous eating asparagus and pea tendrils, but don't be fooled. The poached eggs, meyer lemon hollandaise, and home fries make this pretty decadent. It's a great way to start your morning.



My friend enjoyed the Black Kale Salad with Chili-Citrus Vinaigrette, Feta, and Oranges ($10.50). For an additional charge, she got it topped with crab.



Yesterday, I went back to get my brunch on. A last minute affair for a dear friend's birthday, we had a lovely time sitting on the patio talking, laughing, reminiscing, and laughing some more. After an unplanned night out, I needed some hair of the dog and some hearty food. My Huevos Rancheros ($11) fit the bill. This is an interesting take on the dish with a quesadilla filled with chorizo, queso Oaxaca, and black beans. It's topped with two fried eggs and a creamy chili Manzano salsa.



No brunch is complete without a cocktail. I really love the Lilosa ($8) which is the same thing as a mimosa, but with grapefruit juice. I prefer the tart grapefruit juice with the bubbly since I find a lot of orange juice to be too sweet.



Service can be a little slow so give yourself plenty of time. It's not hard to spend a few hours gawking at the interesting people walking down Sunset Blvd, having cocktails, and sharing great times with friends.



One year ago: Pesto Quinoa with Tomatoes,Chicken, Arugula, and Red Currants
Two years ago: Pumpkin Swirl Brownies
Three years ago: Shrimp Fried Rice


The Mercantile
6600 W. Sunset Blvd.
Los Angeles, CA 90028
(323) 962-8202
Website

Roasted Broccoli, Grape, and Asparagus Quinoa Salad

I'm not exactly sure how this recipe came to be. I had roasted grapes on the brain since I had never tried them before and I've been picking up tons of broccoli the last few weeks at the farmers market. I threw in some asparagus from another recipe I made and suddenly this salad was born. I've always really loved broccoli. I can have it raw, steamed, shredded, whatever, but my absolute favorite way of enjoying it is roasted so that it gets a nice char on the outside and a slightly nutty flavor. The grapes are sweet and bursting with juiciness and the asparagus' flavor is brought out which is great because this late season asparagus needs a bit of sprucing to brighten it up. Originally, I was going to do a lemon vinaigrette, but I like the sweet and tangy flavors of a balsamic vinaigrette. They highlight the flavors of the vegetables, but don't mask them. This is an excellent side dish for some roasted chicken or it's great as one big helping for lunch!




One year ago: "End of the Week" Deli Sandwich
Two years ago: Vols Au Vent
Three years ago: Warm Quinoa Salad with Roasted Butternut Squash


Roasted Broccoli, Grape, and Asparagus Quinoa Salad
(By Esi)

Makes 2 servings

8 ounces broccoli, washed, dried and cut into florets
8 ounces large seedless grapes, washed and dried
8 ounces asparagus, cut into 1 or 2-inch pieces
1 tablespoon extra virgin olive oil
1/2 cup cooked quinoa
2 handfuls baby arugula
2 teaspoons balsamic vinegar
1/2 teaspoon Dijon mustard
Salt and pepper to taste
2 tablespoons roughly chopped roasted and salted pistachios

Preheat the oven to 400 degrees. Line a baking sheet with foil.

Toss the broccoli, grapes, and asparagus with enough olive oil to lightly coat them. Season lightly with salt and pepper. Roast for 20-30 minutes or until the grapes are blistered and the broccoli and asparagus are slightly charred.

In a large bowl, toss the the broccoli, grapes, and asparagus with the quinoa and arugula. In a small bowl, whisk together 1 tablespoon of olive oil, the balsamic, and Dijon mustard. Season to taste with salt and pepper.

Toss the dressing with the salad and combine well. Adjust the seasonings necessary. Garnish with pistachios. Serve slightly warm or at room temperature.

Printable Recipe

Chocolate-Walnut-Oatmeal Freezer Cookies

Early last week, a note arrived from the post office that they had tried to deliver a parcel, but I wasn't home. I was curious since I wasn't expecting any packages and then I started to see tweets saying that people had received copies of Lucy's book Made in America. I knew immediately that is what the "parcel" was and I couldn't wait to pick it up. I immediately came home and tried to figure out what I would be able to make this past weekend. The book is a celebration of comfort food from America's best chefs. The book is broken down into breakfast and brunch, sandwiches, soups and stews, salads and sides, small plates and snacks, pasta pizza and grains, seafood, poultry and meat, and finally desserts. Each recipe is is introduced by Lucy with a story about the chef and how she came across the recipe. Since eggs are my most favorite food, I was immediately drawn to an egg recipe that I did end up making over the weekend (coming soon), but I was also intrigued by these kicked up oatmeal chocolate chip cookies from Elizabeth Prueitt of Tartine in San Francisco that appear towards the end of the book. I knew I was heading to a birthday party the next day so I decided to give these a whirl for the birthday boy. I love that the recipe includes instructions for freezing the recipe, but if time is not on your side, like it wasn't for me, you can bake the dough immediately instead. I was a little worried that the cookies would be too sweet since there is a lot of sugar in them, but the nice dose of salt is a great balance and the molasses adds a caramel flavor that makes these lovely and slightly intense.




I'm so excited to try so many more recipes from this book. It's so fun to read the chefs' stories and there are nice snippets of recipes from long ago. This post is part of a virtual dinner party that Lucy is hosting. Head to her site to see what everyone else made.


One year ago: Charleston, South Carolina
Two years ago: Double Chocolate Bitter Brownies
Three years ago: Pomegranate Ice Cream


Chocolate-Walnut-Oatmeal Freezer Cookies
(From Made in America)

Makes 24-30 3-inch or 5-inch cookies or 48 1 1/2-inch cookies

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 cups old-fashioned rolled oats
1 cup (2 sticks) unsalted butter at room temperature
1 3/4 cups sugar
4 teaspoons blackstrap or other dark molasses
2 large eggs
2 tablespoons whole milk
1 tablespoon vanilla extract
1 teaspoon salt
12 ounces semi-sweet chocolate chips
1 cup coarsely chopped walnuts

Preheat the oven to 350 degrees and line a baking sheet or two with parchment paper.

In a mixing bowl, stir together the flour, baking powder, baking soda, and oats. Set aside. Using a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and creamy. Slowly add the sugar and mix on medium speed until light in color and fluffy. Scrape the sides of the bowl with a spatula as needed.
Add the molasses and beat until well combined. Add the eggs one at a time, beating well before adding the next.

Beat in the milk, vanilla, and salt. Stop the mixer to scrape down the bowl.

Reduce the speed to low and slowly beat in the flour mixture until well incorporated. Fold in the chocolate and walnuts by hand with a spatula.

If you're not going to freeze the dough, use an ice cream scoop to scoop the dough onto the prepared baking sheets. Use wet fingers to press the dough into 3 or 5-inch rounds. Bake for 10-12 minutes or until the edges of the cookie are lightly browned, but the centers remain pale. Transfer the cookies to a wire rack to cool completely.

If you a freezing the dough, shape the dough into 2 logs, about 1 1/2 inches in diameter. Wrap the logs in parchment paper or plastic wrap and place in the freezer for at least four hours or up to overnight.

Remove the dough from the freezer, unwrap, and slice into 1/4-inch thick rounds. Arrange the dough on prepared baking sheet and bake 4-7 minutes or until the edges are lightly browned, but the centers remain pale. Transfer the cookies to a wire rack to cool.

Printable Recipe

Best Pico de Gallo

Chips and salsa is pretty much my favorite snack ever. Really. While tomatoes have been in season, I've been whipping up batches of this pico de gallo every week. I love the chunky, fresh textures and can seriously go through an entire batch in one sitting. It's great with chips obviously, but also really good on top of seafood, chicken, or eaten alone (shh, don't tell anyone). I am so hesitant to call things "best", but after years of making this, I feel I must share my secrets with the world. Try it soon with the best tomatoes you can find. You won't be sorry.


Gather your ingredients


Halve the tomatoes and scoop out the seeds and pulp


Dice the tomatoes


Tiny onion, you don't want onion breath all day and besides, you're going to have a different onion element with the green onion.


Add the onion to the pile


Green onions are next


Add minced jalapenos to the pile, seeds and all.


Mmmm...cilantro!


Getting ready to mix.


Don't forget the lemon. You can certainly use lime instead.


Mix it all together


Don't forget to season it!


Enjoy!

One year ago: Bacon Kimchi Fried Rice
Two years ago: Fig, Bacon, and Gorgonzola Tart
Three years ago: Apple Crumb Cake

Perfect Pico de Gallo
(By Esi)

Makes about 4 cups (or one serving if you're ravenous like me)

3 cups chopped tomatoes
1/2 cup chopped yellow onion
2 tablespoons chopped green onion
1 tablespoon chopped jalapeno
1/2 cup chopped cilantro
Juice from 1 lemon
Salt to taste

Mix the tomatoes, yellow onion, green onion, jalepeno, cilantro, and lemon together in a medium bowl. Season to taste with salt.

Of course you can enjoy right away, but it's best to let flavors marry for a few hours before digging in.

Printable Recipe