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Para Aqueles Dias Incríveis

Jen compartilha histórias e dicas sobre o que a ajuda a se sentir forte e confiante. Como Jen, essas receitas ousadas têm muito sabor: pan con tomate, salada tailandesa e uma cheesecake de crème brûlée com chai.

food
home

Para Aqueles Dias Incríveis

Jen compartilha histórias e dicas sobre o que a ajuda a se sentir forte e confiante. Como Jen, essas receitas ousadas têm muito sabor: pan con tomate, salada tailandesa e uma cheesecake de crème brûlée com chai.

Supplies

  • For the crust:
  • 2 cups graham cracker crumbs
  • 2 tablespoons (about 3 tea bags) chai tea leaves
  • 6 tablespoons salted butter, melted
  • For the cheesecake:
  • 4 (8-ounce) packages cream cheese, softened at room temperature
  • 1 teaspoon cardamom, ground
  • 1 teaspoon cinnamon, ground
  • 1/2 teaspoon ginger, ground
  • 1/4 teaspoon cloves, ground
  • 1/4 teaspoon nutmeg, freshly grated
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 1 teaspoon vanilla bean paste
  • 3 large eggs, room temperature
  • Granulated sugar, for topping

Passo a passo

  1. Preheat oven to 350 degrees. Grease and line the side of a 9-inch springform pan with a strip of parchment paper.
  2. Combine crust ingredients and press evenly across the bottom and up the sides of the pan. Bake for 10 minutes and remove from oven.
  3. In a small bowl, combine all spices and salt. In the bowl of a stand mixer with the paddle attachment, combine cream cheese and sugar until just smooth. Then add sour cream, vanilla bean paste, spices, and then mix. Add one egg at a time and mix until just combined. Do not over mix.
  4. Pour the filling over the crust, spread evenly, and tap the tray gently on the counter to release any air bubbles. Wrap the bottom half with foil and place on a deep baking tray or roasting pan. Transfer to the preheated oven and carefully pour enough hot water to reach 1 inch up the side of the pan.
  5. Bake for 1 hour or until the filling is mostly set and the center is a little jiggly. Turn off the oven and crack the oven door open to let it cool inside for 1 hour. Chill in the fridge overnight or until it feels more firm.
  6. Before serving, sprinkle an even layer of sugar on top of the cheesecake. Use a torch to caramelize the sugar until crisp. If using a broiler, freeze the cheesecake for at least 2 hours before adding sugar and broiling. Allow the sugar to harden.

Supplies

  • 1 sturdy waterproof dropcloth
  • 18” x 24” gesso primed canvas
  • High flow acrylic paints in at least 5 colors of your choice
  • 1 clean 8” dustpan

Passo a passo

  1. Cover the work surface with a sturdy waterproof drop cloth.
  2. Tint the gesso if desired. Paint the canvas with gesso and allow to dry completely.
  3. Make sure your surface is level and place the canvas on the dropcloth.
  4. Choose desired colors and pour them into the dustpan in layers and stripes; the more color variation that is created in the pan the more interest the final product will yield.
  5. Slowly pour the dustpan out onto the canvas, moving slowly and shaking it back and forth to create patterns on the canvas.
  6. Leave the canvas on the work surface for 24 hours, or until paint has completely dried.
  7. Once dried, hang the canvas or gift to a friend!

Supplies

  • For the steak:
  • 1 pound skirt steak, fat trimmed
  • 2 tablespoons fish sauce
  • 1 tablespoon coconut palm sugar
  • Dressing:
  • 2 tablespoons fish sauce
  • 1/4 cup freshly squeezed lime juice
  • Thai ground chili, to taste
  • 1 tablespoon roasted ground glutinous rice powder
  • 2 tablespoons shallots, minced
  • 1 tablespoon scallions, chopped
  • To serve:
  • 1 handful mint, roughly chopped
  • 1 handful cilantro, roughly chopped
  • 4 to 5 ounces mixed greens
  • 1 handful grape tomatoes, quartered

Passo a passo

  1. In a bowl, combine fish sauce and sugar. Marinate the steak for 15 minutes.
  2. Meanwhile, combine dressing ingredients in another bowl.
  3. Heat a cast-iron skillet or grill on medium-high heat. Pat the steak dry, drizzle a little oil in the pan or grill and sear on both sides until cooked to your liking. Allow to rest for 5 minutes. Slice into bite-sized pieces and toss in the dressing.
  4. Toss the rest of the ingredients into a bowl, add to a plate, top with the steak and dressing, and sprinkle more mint and cilantro on top.

Supplies

  • 2 wide thick slices of crusty bread (baguette or ciabatta)
  • 1 small ripe tomato
  • 1 clove garlic
  • Olive oil
  • Sea salt flakes
  • Freshly cracked black pepper
  • Red pepper flakes
  • 1 egg
  • Jamon Iberico or prosciutto slices to serve

Passo a passo

  1. Fill a pot with 1 inch of water, insert a steamer basket, cover and bring to a boil. Add the egg, cover, and steam for 7 minutes. Immediately drop into an ice bath and peel.
  2. Drizzle olive oil on the bread slices and grill or toast over medium-high heat until very charred.
  3. Cut tomato and garlic in half. Rub all toast surfaces with garlic and tomato. Be sure to squeeze out the tomato pulp as you rub.
  4. Slice egg in half, place one half on each toast, drizzle with olive oil, and sprinkle with salt, pepper and red pepper flakes. Serve with slices of Jamon Iberico or prosciutto.