For Crust: In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter.  Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan.  Cover and refrigerate while you make the filling.

For Filling: In bowl of your electric mixer place the cream cheese, sugar, and flour.  Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed.  Add the eggs, one at a time, beating well (about 30 seconds) after each addition.  Scrape down the sides of the bowl. Add the whipping cream, le

mon zest, vanilla extract and beat until incorporated.  Remove the crust from the refrigerator and pour in the filling.  Place the cheesecake pan on a larger baking pan and place in the oven.

Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 1 1/2 hours or until firm and only the center of the cheesecake looks a little wet and wobbly.  Remove from oven and place on a wire rack.

Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract.  Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes.  Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).

Let cool before covering with plastic wrap and refrigerating.  This cheesecake tastes best after being refrigerated for at least a day.

Serve with fresh fruit or fruit sauces.

Makes one – 9 inch (23 cm) cheesecake.

rust:

2 cups (200 grams) of graham wafer crumbs or finely crushed vanilla wafers or gingersnaps (process whole cookies in a food processor until they are crumbs)

1/4 cup (50 grams) granulated white sugar

1/2 cup (114 grams) unsalted butter, melted

Filling:

32 ounces (1 kg) (4 – 8 ounces packages) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)

1 cup (200 grams) granulated white sugar

3 tablespoons (35 grams) all purpose flour

5 large eggs, room temperature

1/3 cup (80 ml) heavy whipping cream

1 tablespoon lemon zest

1 teaspoon pure vanilla extract

Topping:

1 cup (240 ml) sour cream (not low fat or fat free)

2 tablespoons (30 grams) granulated white sugar

1/2 teaspoon pure vanilla extract

Tips:  Sometimes the surface of the cheesecake cracks.  To help prevent this from happening do not overbeat the batter, especially when creaming the cheese and sugar.

Another reason for cracking is overbaking the cheesecake.  Your cheesecake is done when it is firm but the middle may still look a little wet.

Also, make sure the springform pan is well greased as cracking can occur if the cheesecake sticks to the sides as it cools.

In July I reported Republic Restaurant in Las Colinas had changed their name to Las Colinas Prime. In the comments section, readers reported some shady activities going on at LCP. I finally tracked down Michael Costa, the man responsible for running LCP for owner Bill McCrorey, and printed the entire transcript of our conversation.  Costa denied he was arrested by the TABC. When I contacted the TABC, they said otherwise. I sent the transcripts and all of the SideDish posts to the TABC.

Las Colinas Prime is now closed but the investigation into Costa and McCrorey is still open. There is a hearing scheduled for mid-October. The original investigation has spun off in a couple of other directions (health code violations for one) and the whole deal is getting very complicated. Agent Garcia confirmed that criminal charges have been filed against Michael Costa and Bill McCrorey for “possession of an un-invoiced alcoholic beverage.” (Section 28.06 of the law states punishment is “not less than 30 days and not more than 2 years.”) Whether or not they do jail time depends on the judge. Costa was also charged with “evading arrest with the use of a vehicle” which is a “state jail felony.” Agent Garcia says Costa could “go to pen for six months to two years.”

UPDATE: I forgot to copy and paste the rest of the story. According to a police report on filed on September 22, Bill McCrorey’s wife “threatened complainant with death and fired a gun at complainant [Bill]… Threatened to kill complainant and used a firearm and shot at complainant. Complainant was in fear for his life.” (thanks to alert Disher, JW)

• Cuisine(s): Asian Fusion, New American, Southwestern
• Hours: 6 p.m.-10 p.m. Mon-Thu, 6 p.m.-11 p.m. Fri & Sat, bar service 5 p.m. daily
• Price: $$$$
• Serving: Dinner
• Reservations: Recommended
• Parking: Valet
• Payment Types: All Major Credit Cards, cash
• Attire: Business Casual
• Features: Private Party, Catering, Banquet Facilities

A contest that tests limits, with a prize each one wants.

Ten rivals, one title. Who will be The Next Iron Chef?

The journey begins Sunday at 9pm/8c.

Ingredients

Shepherd’s pie

• 2 tbsp olive oil
• Sea salt and freshly ground black pepper
• 500g minced lean lamb
• 1 large onion, finely grated
• 1 large carrot, finely grated
• 2 cloves garlic
• 1-2 tbsp Worcestershire sauce
• 1 tbsp tomato puree
• Handful of thyme sprigs, leaves picked
• 1 sprig of rosemary, needles chopped
• 250ml red wine
• 300ml chicken stock
• 1kg Desiree potatoes, peeled and cut into chunks
• 50g butter
• 2 egg yolks
• Parmesan, for grating
• Olive oil
• Sea salt & freshly ground black pepper

1. Preheat the oven to 180˚C

2. Heat the oil in a large pan until hot. Season the mince and fry in the oil over moderate to high heat for 2-3 minutes. Stir the onions and carrot into the mince then grate the garlic in as well. Add the Worcestershire sauce, tomato puree and herbs and cook for 1-2 minutes, stirring constantly. Pour in the red wine and reduce until almost completely evaporated. Add the chicken stock, bring to the boil and simmer until the sauce has thickened

3. Meanwhile, cook the potatoes in boiling salted water until tender. Drain then return to the hot pan over low heat to dry out briefly. Pass them through a potato ricer then beat in the egg yolks, followed by about 2 tbsp grated Parmesan. Check for seasoning

4. Spoon the mince into the bottom of a large ovenproof dish. Using a large spoon, layer the mashed potato generously on top of the mince, starting from the outside and working your way into the middle. Grate some extra Parmesan over and season. Fluff up the mash potato with a fork to make rough peaks. Bake in the oven for approximately 20 minutes, until bubbling and golden brown

• 2 loaf(s) (about 18 inches each) ficelle
• 1/4 cup(s) butter, softened
• 2 tablespoon(s) Dijon mustard
• 1/8 teaspoon(s) coarse black pepper
• 3/4 pound(s) Virginia ham, sliced
• 3 large avocados, peeled and sliced

Directions:

1. Cut each ficelle loaf into 3 equal pieces, and split each horizontally along one side, leaving the other side intact. Open the pieces so they lie flat.
2. Stir the butter, mustard, and pepper together until smooth, and spread on both sides of the bread. Layer with the ham and avocado, and sprinkle with the sea salt.
3. Wrap the sandwiches with parchment, and tie with a string to secure. Keep chilled and serve within 3 hours.

LOCAL

When Local opened in 2003, it quickly put the artsy Deep Ellum neighborhood on the culinary map. Situated in the building that was once the historic Boyd Hotel, the restaurant stands out for its high-design interior, pleasantly laid-back service and unpretentious, seasonal menu by chef Tracy Miller. Must-tries include the “steak and eggs” (caper-laced steak tartare with sunny-side-up quail eggs) and house-made cheese ravioli in tomato broth.

TOP mARKET

WHOLE FOODS MARKET

At this souped-up Whole Foods, workers man the giant spinner that turns out all-natural cotton candy and pull pork shoulder and brisket from an in-house smoker. Incongruously, there’s a Whole Foods spa upstairs.

TOP HOTEL

MANSION ON TURTLE CREEK

The opulent, Italian Renaissance-style Mansion on Turtle Creek is where visiting dignitaries sleep whenever they’re in town. Amenities include a gorgeous pool, a fitness center and 450-square-foot rooms—plus the services of a driver who provides free rides around the city in a Lexus. A major renovation of the property, starting with the restaurant, is in the works.

6 large eggs

3Tbs ice-cold butter diced
1-2  tbsp crème fraîche
Freshly ground sea salt and pepper
Few chives, snipped (substitute with green onion if necessary)
2-3 chunky slices of rustic bread

1 Break the eggs into a cold, heavy-based pan, place on the lowest heat possible, and add half the butter. Using a spatula, stir the eggs frequently to combine the yolks with the whites.

2 As the mixture begins to set, add the remaining butter. The eggs will take about 4-5 minutes to scramble – they should still be soft and quite lumpy. Don’t let them get too hot – keep moving the pan off and back on the heat.

3 Meanwhile, toast the bread.

4 Add the crème fraîche and season the eggs at the last minute, then add the snipped chives. Put the toast on warm plates, pile the softly scrambled eggs on top and serve immediately.