Shrimp Linguine - First you make shrimp broth with the shrimp shells, anchovies, shallots, garlic, bay leaf white wine and chicken broth. Then you use it to finish the dish with the linguine, shrimp, cherry tomatoes, garlic, red pepper flakes and parsley
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Made a Basque cheesecake again late last night to be served today. I used a hand mixer b/c the batter nearly overflowed when I used the stand mixer last time.
This latest batter was SO weird. It was more like a frosting in consistency, meaning I basically had to use the spatula to transfer it to the springform (it would not pour). And it held it’s shape better than the bread dough (also being made at the same time) did. 
Took forever to rise, was VERY jiggle-y when I took it (nearly the entire width was jiggle-y not just the central portion), and it didn’t collapse much.
Think I beat too much air into the batter. Bleh. I Google’d “what happens if you bake frosting?” I’m predicting an airier and more liquid-y interior? This should be interesting… Will post updates after we cut into it.
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Which recipe did you use?
Successful “fusion” cuisine combining Indian cuisine with Southern cooking from “My Two Souths” by Asha Gomez - Southern -style pork vindaloo and green bean verakka with cardamom cornbread
Pork vindaloo braises cubed pork butt and onions in a pureed mixture of garlic, brown mustard seeds, sugar, tomato paste, paprika, hot paprika and white wine vinegar. The green bean verakka stir-fried with coconut oil, brown mustard seeds, cumin seeds and thyme. And the cornbread is baked with cornmeal, cardamom powder, black pepper, sugar, eggs, buttermilk, butter and baking soda
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Same on I used last time (don’t know where partner found it):
The first time, I followed it as written (except for sifting the flour and incorporating one egg at a time).
This time I creamed the cheese and sugar, then one egg at a time, then everything else but the flour, and then the flour.
The texture was pretty good! Definitely more height than the last one but still fairly dense. Center was soft and creamy without being quite as brie-like as the last one.
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How do you like that cookbook? The concept intrigues me
That was the first recipe we used and it tasted really good. There are a number of other recipes which look quite promising. One (small) caveat seems to be relatively poor recipe editing - there were two mistakes in this recipe (both could be quite easily identified and worked around if you are not a complete cooking beginner but still shouldn’t happen)
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Thanks for posting the variations!
Will have to wait a few wks for me to qualify for a limited free LA Times article again. 
Partner has tried a recipe that used many more eggs, and I think he also added more sugar during that trial. We didn’t like it quite as much. I want to say that it was more “egg-y,” but I think the most accurate description would be that the texture and taste was a bit diff. Not as strong a cheesecake flavor, and it seemed a bit less moist and decadent (I think? I think this was over a yr ago).
So I stick w/ the one w/ less egg, less sugar, and more cream cheese. 
Have you tried making the different versions of this?
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I don’t think the LATimes does gift links like the NYTimes does, that’s annoying. I’ve eaten both the original and Dave Beran’s and love them both (but not made them) Eggy or perhaps custardy is a feature not a fault at least for me!
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You can always use your library card to bypass the firewalls. It’s a good thing to use, benefits the Library and the LAT.
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Quick and simple stew with kohlrabi, carrots, leeks, linguica, bay leaves, juniper berries and parsley cooked in vegetable broth
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Egyptian inspired dish with oven/broiler roasted eggplants and chickpeas which get mixed with a sauce/vinaigrette made with harissa, cider vinegar, ground cumin and coriander, honey, fresh mint and dill - simple but very tasty
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I posted a link to a video of Santiago Rivera making the original. It’s goofy to me that his recipe became world-famous and everyone wants to change it.
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Breakfast & Brunch
@PorkyBelly gifted us w/maple syrup treats from Canada which immediately transported me back to my New England childhood (been getting transported all over the place lately) so I made French Toast!
I christened my Woodspoon plate with french toast…
Milk bread from Roji Bakery on La Brea, mixed eggs, milk, vanilla, couple pinches of sugar for custard mixture, melted maple sugar candies & butter in syrup. Topped w/Harry’s Berries strawberries. Applegate Farms Sunday Bacon lurking in the back. 
Mother’s Day Potluck Brunch
The ladies did a little more work than we’re used to on this holiday but we had a really good time. 
My contributions…
Potato Salad
My potato salad is practically an egg salad with potatoes. 
Two eggs for every potato, finely chopped celery & onion, best foods mayo (no vegenaise!), yellow mustard, a little sweet relish, lotsa S&P.
Crudités & Cheese Spread
It was going to be a cheese ball but I ran out of time to chill it for an hour so it became a cheese bowl. Cream Cheese, Sharp White & Yellow Cheddar Pub Cheese, Cheddar Jalapeño Pub Cheese, Shredded Cheese Blend, Scallions, Chipotle Pepper in Adobo Sauce, Chili Powder Blend, Smoked Paprika, Onion Powder, Garlic Powder, Pepitas, Micro-Cilantro
My cousin’s contributions…
Roasted Salmon w/Wasabi Mayo & Garlic Chips/Vegetarian Stuffed Mushrooms/Asparagus
Vegetarian Blackeyed Peas
There was also bacon & eggs, croissants, cakes & pie and lotsa libations.
We gave and received lotsa flowers…
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Peach & Rosemary ham pizzette. Crust i threw together without a recipe but it’s made withe old world bread flour and semolina.
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is that a cousin of hawaiian pizza??
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Variation of Spanish tortilla baked in the oven with diced potatoes, spinach, garlic, eggs, basil, parmesan, pine nuts, milk and nutmeg
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Yes! that’s exactly what I was thinking
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