cookingToday’s blog was inspired by several things.  First, I have many fond memories of cooking with my mom.  Unfortunately I have not been great about passing this tradition down.   My girls have been watching lots of Chopped Junior lately and asked if we could cook.  Friday night was going to be nasty weather, so the girls and I decided that is when we would cook. IMG_6661We pulled out my all time cookbook that was published by the Houston Junior League called Stop and Smell the Rosemary. I love this cookbook because the recipes are so sophisticated, but not difficult to execute. IMG_6666It was a lot of fun going through the cookbook and deciding on a menu. We ultimately decided on the following for our menu:

Tomato Basil Soup

Cowboy Steak with Corn Sauce

Company Cheesecake

cakeWe made the cheesecake first because it had to cook for one hour and cool for 3 more hours.  I will say this is one of the best cheesecakes I have ever eaten!!! It could stand up to the Cheesecake Factory’s cheesecakes any day. 

Here is the recipe:

Crust: 1 cup graham cracker crumbs, 1/4 cup sugar, 4 tablespoons unsalted butter, melted. Combine all ingredients, press into bottom of a 9-inch pan. Set aside.

Filling: 5 packages of (8 oz) cream cheese, softened, 1/4 teaspoon vanilla extract, 1/4 teaspoon grated lemon zest,  1 and 3/4 cups sugar, 3 tablespoons all purpose flour, 1/4 teaspoon salt, 4 to 5 large eggs (1 cup), 2 large egg yolks, 1/4 cup heavy whipping cream. 

Preheat oven to 450 degrees. Beat cream cheese until light.  Blend in vanilla and lemon zest. Content beating while gradually adding sugar, flour, and salt.  Add eggs and yolks, one at a time, beating after each addition, until just blended. Gently stir in cram.  Pour filing into prepared crust. Bake 12 minutes.  Reduce heat to 300 degrees and bake an additional 55 minutes. Cool 1 hour in pan on a wire  rack. Loosen sides carefully with a spatula and remove from pan.  Allow cheesecake to cool for 2 more hours. 

We used a prepared crust and I just removed the cheesecake from the oven and placed it on my counter for 3 hours. cowboyNext we started making the Cowboy Steak with Corn Sauce.  This also turned out so delicious! The flank steak was cooked perfectly and the corn sauce was something you would find at a restaurant.IMG_6696Lastly we made the tomato basil soup.  My friend Kristen was nice enough to give me fresh basil from her garden.  IMG_6699The meal was finished right as Dave arrived home from work.  The girls set the table and we had a nice family dinner.  

This is what I was reminded from this cooking experience with my girls:

  • I need to get in the kitchen more with my girls. They love to cook!
  • I need to not be lazy about using a cookbook and making nice meals.
  • Fancy doesn’t always mean hard!

My question for you, how often do you cook with your kids?

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