Pumpkin Cheese Cake

pumpkin cheese cake

pumpkin cheese cake

after my chocolate lava cake, tofu cheese cake, tiramisu, banoffee pie, i experimented on pumpkin cheese cake after watching the video recipe by joy of baking.

the other cakes (except lava cake) were all no bake cakes, so while i could taste the cake mix & be confident of the taste, i had no idea how the experiment would turn out, whether i could get the right texture, or even if the cake could stand or collapse, and whether it would be burnt or not enough done.

pumpkin cheese cake

pumpkin cheese cake

pumpkin cheese cake

pumpkin cheese cake

pumpkin cheese cake

pumpkin cheese cake

anyway, i experimented it. i had to make some adjustments-

  • i used 250g cream cheese instead of 1 lb (454g)
  • i used a lot less sugar, 4tbsp flat (about 60g) or 1/4cup

i made the usual biscuit base with 8 digestive biscuit (120g) crushed to sandy texture in a ziploc bag, then added 60g melted butter & pressed the “wet sand’ mixture in a 8” (20cm) spring-form cake tin line with parchment paper. then placed it in the fridge.

i dice cut & steamed 300g fresh pumpkin till soft. i added 250g cream cheese & 4 tbsp flat brown sugar, 1.5 tsp cinnamon, 1/4 tsp salt, 1/4 tsp ground ginger & whisked. then i added the softened pumpkin, and then 1 egg at a time, & whisked. i used a hand whisk at medium speed & managed to get a slight rough texture for the mix.

i whisked 250g sour cream & added 1 tsp brown sugar for the cream topping.

i emptied the cake mixture into the cake tin & baked in 180degC preheated oven for 30mins until cake is firm (when a toothpick inserted came out cleanly) while centre just a little jiggly. left it to cool. added the whipped sour cream & baked for a further 10mins. let it cool & then placed in the fridge overnight.

i put some roasted nuts (did not have walnut so used cashew & almonds instead). did not look that nice.

c.h.e.f andy

Ingredients:

  • 8 digestive biscuit (120g)
  • 60g melted butter
  • cream cheese -250g
  • fresh pumpkin about 300g – diced & steamed about 20mins till soft
  • 4 tbsp flat + 1 tsp brown sugar
  • 1.5tsp cinnamon
  • 1/4 tsp salt
  • 1/4 tsp ground ginger
  • 250ml sour cream
  • 2 eggs

Directions:

  1. biscuit base – make the usual biscuit base with 8 digestive biscuit (120g) crushed to sandy texture in a ziploc bag, then add 60g melted butter & pressed the “wet sand’ mixture in a 8” (20cm) spring-form cake tin lined with parchment paper. then place it in the fridge.
  2. dice cut & steam 300g fresh pumpkin till soft. add 250g cream cheese & 4 tbsp flat brown sugar, 1.5 tsp cinnamon, 1/4 tsp salt, 1/4 tsp ground ginger & whisked. then add the softened pumpkin, and then 1 egg at a time, & whisk. i use a hand whisk at medium speed to get a slight rough texture for the mix. then whisk 250g sour cream & add 1 tsp brown sugar for the cream topping.
  3. bake the cake – pour the cake mixture into the cake tin & baked in 180degC preheated oven for 30mins until cake is firm (when a toothpick inserted comes out cleanly) while centre just a little jiggly. leave to cool. add the whipped sour cream & bake for a further 10mins. let it cool & then place in the fridge overnight.
  4. put some roasted walnut nuts on top to decorate the cake.
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Recipe = Oven Grilled Miso Salmon Belly

oven grilled miso salmon

oven grilled miso salmon

so far, my miso recipe included nobu miso cod & miso belly pork. in that recipe, the miso used was quite substantial to infuse the flavour into the meat. i feel the miso cod texture is a bit firmer than the normal texture, and for miso belly pork, it works well also  for thicker & whole piece of meat.

the cured salmon that we always had in bento in japan felt different. so i was thinking of other marinade recipe options.

anyway i created my own marinade recipe & it turned out really super! 🙂

my friends loved it when i cooked this for the first time for 11pax lunch on 15.10.2014. and it was the same for my family for the 6pax family dinner on 24.10.2014.

i have yet to try this on belly pork but i think it would work just as well on sliced belly pork then pan-fried. that’s something i am planning to try next:-)

oven grilled miso salmon

oven grilled miso salmon

oven grilled miso salmon

oven grilled miso salmon

miso salmon belly

miso salmon belly

miso salmon belly

miso salmon belly

oven grilled miso salmon

oven grilled miso salmon

for the marinade, i just mixed in a large bowl 1 tbsp light soy sauce, 1 tbsp mirin, 1 tbsp sake, 1 tbsp sugar, 2 tsp chopped garlic, 2 tsp chopped ginger & 1 tsp miso.

then i added the salmon (belly) to the bowl & marinated really well, thoroughly. then i used cellophane to press down on the salmon in the bowl to press it against the marinade & sealed the meat from air. the i used another cellophane sheet to cover the entire bowl. i left it in the chiller for 3 days for the flavours to infuse the meat.

when cooking, i brought it to room temperature then placed on a rack over a lined oven tray in a pre-heated 250deC oven for 10minutes. the first time i just placed on the lined tray & there was too much oil. the second time i used the rack to drain the oil. it was nicely grilled but sticked to the rack. the next time i will try lining the rack then poking holes to allow oil to drain. 🙂

c.h.e.f andy

Ingredients:

  • 500g salmon belly
  • 1tsp miso
  • 1tbsp mirin
  • 1tbsp sake
  • 1 tbsp flat light soy sauce
  • 1 tbsp flat sugar
  • 2 tsp chopped garlic
  • 2 tsp minced/chopped ginger

Directions:

  1. prepare marinade – in a large bowl mix 1 tbsp light soy sauce, 1 tbsp mirin, 1 tbsp sake, 1 tbsp sugar, 2 tsp chopped garlic, 2 tsp chopped ginger & 1 tsp miso.
  2. add salmon (belly) to the bowl & marinate really well, thoroughly. use cellophane to press down on the salmon in the bowl to press it against the marinade & seal the meat from air. use another cellophane sheet to cover the entire bowl. leave in the chiller for 3 days for the flavours to infuse the meat.
  3. cooking – take out from chiller for 1 hour to get to room temperature. line a grilling rack with aluminium foil & poke holes in the foil to drain excess oil. place over a lined oven tray in a pre-heated 250deC oven for 10minutes. serve.

Very Expensive Kaiseki & Way Below Expectations @ GOTO on 23Oct2014

#1 sakizuki – a selection of small appetizers

#1 sakizuke – a selection of small appetizers

we had good recent experience of GOTO’s S$68 omakase lunch on 1.10.2014.

my wife wanted to buy me a good dinner & also to invite her close couple friends. since GOTO will start renovation very shortly & remodel to a casual non kaiseki restaurant, we decided to order the S$280pax omakase dinner on 23.10.2014.

food was good of course, but relative to the exorbitant price, it was really far below expectations, compared with keyaki, kuriya, hachi & of course mikuni. 😦

#1 sakizuki – a selection of small appetizers

#1 sakizuke – a selection of small appetizers

the #1 sakizuke – a selection of small appetizers 先附 was of very good standard, with a very nice pickled sanma (秋刀鱼) pacific dory which i liked, duck, a periwinkle?, prawn, cured squid, ikura, pickled shimeji mushrooms & spinach.

#2 dobinmushi

#2 dobinmushi

#2 dobinmushi

#2 dobinmushi

#2 dobinmushi was a very good soup, very clear, tasty soup, with pieces of fish fillet, mushrooms etc.

#2 sashimi moriawase

#3 sashimi moriawase

#2 sashimi moriawase

#3 sashimi moriawase

#2 sashimi moriawase

#3 sashimi moriawase

#3 sashimi moriawase

#3 sashimi moriawase

#3 uni - sashimi moriawase

#3 uni – sashimi moriawase

the #3 sashimi moriawase was a very large serving than the usual served in a kaiseki or course meal. there were 2 chutoro, 1 botan ebi, 2 hotate, several thick cut tako, 2 kampachi, hirame & tai, & uni. it was good standard but no better, in fact the toro was distinctly poorer c/w the S$45 chirashi don (after 50% feed at raffles discounts) at mikuni.

#6 braised kinki (expensive japanese fish)

#4 braised kinki (expensive japanese fish)

#6 braised kinki (expensive japanese fish)

#4 braised kinki (expensive japanese fish)

the #4 braised kinki (expensive japanese fish) was a good tasty fish but to me it tasted like angkoli (red snapper), so i didn’t really understand why it was expensive. this was a nitsuke or simmered dish.

#5 minced prawn in lily bulb paste

#5 minced prawn in lily bulb + yan paste

the #5 minced prawn in lily bulb paste was an interesting, unique dish. the lily bulb + mountain yam paste had the slightly sticky yam texture, and the dish was very tasty overall. 🙂

#6 miso ebi tempura

#6 miso ebi tempura

#6 miso ebi tempura

#6 miso ebi tempura

as with the S$68 lunch, they served a dry miso tempura. it was very nice. 🙂

#8 kagoshima wagyu

#7 kagoshima wagyu

#8 kagoshima wagyu

#7 kagoshima wagyu

#7 kagoshima wagyu was very good, but the better marbled much tastier kagoshima wagyu ishiyaki at mikuni only cost S$37.50 alacarte after 50% discounts.

#9 gohan - chicken shimeji musroom rice

#8 gohan – chicken shimeji mushroom rice

#9 gohan - chicken shimeji musroom rice

#8 gohan – chicken shimeji mushroom rice

the #8 gohan – chicken shimeji mushroom rice had good mushroom flavours but otherwise no comparison with any kamameshi at sun with moon wheelock or a unagi chahan at zen japanese.

#10 dessert tray

#9 dessert tray

#10 dessert tray

#9 dessert tray

they offered very good dessert – very good japanese melon + grapes. yuzu ice cream, orange jelly & strawberry mousse.

macha - nice end to dinner

macha – nice end to dinner

& i always enjoyed macha.

the kaiseki dinner was very good standard, but for me price was far too exorbitant relative to other good kaiseki restaurants & it was not at all value-for-money.  one could get a very good omakase dinner at hachi for S$118pax. and at this price i would want to try kumo anytime.

c.h.e.f andy