Creative Cooks

This Isn't a Philly Cheesesteak

ASIAGO & SMOKED GOUDA CHEESE SAUCE
2 Tbsp butter, unsalted
1 Tbsp flour
1 c heavy cream
1 egg yolk, beaten
8 oz Asiago cheese, shredded
4 oz smoked Gouda, shredded
2 Tbsp Italian seasoning
2 Tbsp horseradish sauce
1/2 tsp nutmeg
Salt and pepper to taste

STEAK INGREDIENTS
4 Tbsp olive oil (you may need a little more for cooking steaks)
2 oz pancetta, dice (this gives extra flavor to veggies)
1 small green bell pepper, sliced thin
1 small red pepper, sliced thin
1 medium white onion, sliced thin
4 oz mushroom gourmet blend (baby bella, shiitake & oysters mushrooms)
1 1/2 lb rib-eye steak - thinly slice (about 8 slices, 2 per sandwich)
Salt and pepper to taste
4 ciabatta rolls

Directions
2 Asiago & Smoked Gouda Cheese Sauce
The first thing we want to do is get the sauce going. To make this sauce you will need a double boiler. If you do not have one, then use a stainless steel bowl set snugly inside a saucepan filled with water.
3 The key to this sauce is low and slow over a gentle heat. This will achieve a creamy cheese sauce. You will also need a wooden spoon and whisk. This sauce should take about 8 -10 minutes to complete. But it requires your undivided attention. Stay with this step until sauce is complete.
4 Pour water half full in double boiler and place over a medium heat. Melt butter in the top of the boiler. Once butter is melted add flour to make a roux, stirring constantly with a wooden spoon for about 2 minutes or until blended well. Then add heavy cream and continue to stir constantly. Add Asiago and Smoked Gouda to cream mixture, use whisk to blend cheese well. In a small bowl, whisk egg yolk until nice and smooth, then add beaten egg to mixture. Whisk until the sauce is warm and begins to thicken, then add Italian seasoning, horseradish sauce, and nutmeg. Continue to whisking constantly, then salt and pepper to taste. When cheese sauce is thick, reduce the heat low to keep it warm while preparing steaks.
5 Philly Steak
In a large skillet over medium heat, add 2 tablespoons of olive oil, then add pancetta, green peppers, red peppers, and onions, sauté until slightly softened, about 2 -3 minutes, then add mushrooms to the mixture sauté until mushrooms are tender. Season veggies lightly with salt and pepper. Then transfer mixture to bowl cover and keep warm.
6 Add the remaining 2 tablespoons of olive oil to skillet and be sure pan is hot so rib-eye steak will cook fast. Sauté steak, cooking each slice about ½ minute on each side, but do not overcook. Remove steak and place on a plate, season lightly with salt & pepper.
7 Let’s make this sandwich, with tongs, place 2 slices of steak on ciabatta roll and top with veggie mixture. Then spoon some of the cheese sauce over the steak and veggies, cover with top roll and serve the best cheesesteak sandwich ever.

Roasted Strawberries Over Honey Whipped Ricotta
Serves 4 to 6

Ingredients:
12 ripe strawberries, hulled and halved
1 tablespoon coconut oil (extra virgin olive oil is fine)
1 teaspoon sea salt flakes, divided
1 1/2 cups whole milk ricotta
1/2 cup honey, plus extra for drizzling
3 tablespoons toasted and crushed pistachios

Directions:
1. Preheat oven to 375˚F.
2. Place strawberries, oil and 1/2 teaspoon salt in a mixing bowl and toss together.
3. Pour mixture onto a baking sheet, lined with parchment, and spread into an even layer.
4. Roast strawberries for 20 to 25 minutes or until slightly caramelized, but still firm enough to keep their shape. Remove from oven and allow strawberries to cool. Set aside until ready to use.
5. Place ricotta, honey and remaining salt in a mixing bowl and whip together with a wooden spoon until mixture is light and fluffy (you can use a stand mixer or hand mixer if you prefer).
6. Spread ricotta mixture in a large, shallow dish and top with strawberries. Drizzle with a small amount of honey and finish with a sprinkle of pistachios.
7. Serve with chocolate wafers or crackers.

Cowboy Mashed Potatoes
Total Time: 45 mins Servings: 8

Ingredients

2 lbs. Yukon gold or russet potatoes, peeled and cut into 1-inch chunks
1 1/4 tsp. salt
2 cups frozen fire-roasted whole kernel corn
4 strips bacon
1/2 cup chopped onion
2 fresh jalapeño, seeds removed and diced (1/4 cup)
2 cloves garlic, minced
1/2 cup butter, cut into pieces and softened
1/4 to 1/2 cup sour cream
3/4 cup shredded cheddar cheese
1/4 tsp. black pepper
1/4 cup sliced green onions

Directions

In a 5 to 6 qt. Dutch oven, add potatoes, 1 teaspoon salt and enough water to cover. Bring to boiling, then reduce heat to medium-low, cover and simmer 12 to 15 minutes or until potatoes are tender when pierced with a fork. Add frozen corn and cook for 2 minutes to heat through. Drain potatoes and corn, return to Dutch oven.
Meanwhile in a medium skillet over medium heat, cook bacon, flipping halfway, 7 to 8 minutes, or until crisp. Remove bacon from skillet with tongs and set aside on a paper towel lined plate, reserving bacon fat in skillet. Add onion, jalapeño and garlic. Cook and stir until tender and onions just begin to brown, about 5 minutes. Remove from heat.
Add onion mixture, butter and 1/4 cup sour cream to the potato mixture. Mash with a potato masher until desired consistency (it should still be chunky.) Stir in cheese, remaining 1/4 teaspoon salt and black pepper. Add more sour cream, if desired. Transfer to a serving dish. Crumble cooked bacon overtop and sprinkle with green onions.

Maple-Walnut Layer Cake With Easy Maple Frosting

For the cake:

Ingredients
1-1/2 cups walnut halves, plus extra for garnish
1 cup (2 sticks) unsalted butter, softened, plus extra for pans
3/4 cup granulated sugar
3/4 cup firmly packed light-brown sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
3 cups cake flour, plus extra for pans
1-1/2 teaspoons baking powder
1 teaspoon kosher or sea salt
3/4 teaspoon baking soda
1 cup maple syrup
1/2 cup milk
1/2 cup sour cream

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Vegan Baklava Lassi
Prep Time 5 mins Cook Time 5 mins Total Time 10 mins Servings: 2

Ingredients

1 cup (240 ml) non dairy milk
2 tablespoons raw pistachios, plus more for garnish
2 tablespoons almond flour optional
6-7 dates
Zest of ½ lemon
½ teaspoon cinnamon
1 cup (245 g) non-dairy yogurt
1 tablespoon maple syrup or sugar optional as needed

Instructions

Add the milk, nuts, almond flour and dates to a blender and blend for a minute then let it sit for 5 minutes and then repeat 3 or 4 times until all the nuts are well blended in.
Then add yogurt, lemon zest and cinnamon and blend again.
Taste and adjust flavor, add more maple syrup or sugar if you want it sweeter and blend again.
Then pour it over in glasses at least ½ filled with ice cubes and serve. Optionally top the lassi with some chopped pistachios.
This makes a really thick lassi. You can add ice cubes to the mixture when you add yogurt to blend some in so that it becomes a little lighter.

Notes
Variation flavors: add some vanilla or cardamom
Pistachio sub: Use walnuts or pecans
Yogurt sub: Lassi is a yogurt drink. Without yogurt it would be a milkshake. You can use thick non dairy milk such as coconut cream or cashew milk instead for a baklava milkshake

Garden Veggie and Ravioli Skillet with Pistachio Herb Butter
Prep time: 20 MINUTES cook time: 20 MINUTES total time: 40 MINUTES yields: SERVES 6

Ingredients

Pistachio Herb Butter
8 tablespoons unsalted butter, softened
1/2 cup fresh herbs (basil, thyme + oregano, etc)
1/2 cup roasted pistachios, finely chopped
1 clove garlic, minced or grated
1 tablespoon lemon zest + juice
1/2 cup grated parmesan cheese
Pinch of salt and pepper, to taste

Ravioli
2 tablespoons olive oil
1 ear corn, kernels removed from the cob
1 red pepper, sliced
1 small bunch asparagus, ends trimmed and then chopped
1 small zucchini and or summer squash, sliced into rounds
1 cup cherry tomatoes
1/2 teaspoon salt + pepper
16 - 20 ounces prepared cheese ravioli
1/2 cup white balsamic vinegar
Pinch of crushed red pepper flakes

Instructions

Pistachio Herb Butter
In a bowl, mix together the butter, herbs, pistachios, garlic, lemon zest + juice and a pinch of both salt pepper. Stir in the parmesan cheese until well mixed. Either set aside if making the pasta right away, or store covered in the fridge for up to 1 week.

Ravioli
Heat a 12 inch or larger skillet over medium high heat. Add 2 tablespoons of olive to a pan. Add the corn, red pepper and asparagus. Sauté five minutes and then add the zucchini and tomatoes. Sauté until the veggies are soft and begin to caramelize on the edges, about 5 minutes longer. Once the veggies are soft and caramelized, add 1 1/2 cups of water and the ravioli. If you are using a 12 inch skillet, you may need to use only 16 ounces of ravioli. Bring the water to a boil and cook until the water is mostly absorbed, about 3- minutes. Add the white balsamic and continue cooking until it reduces and creates a little sauce, about 2 minutes. Remove from the heat and stir in at least 6 tablespoons of the pistachio butter and a pinch of crushed red pepper flakes. Gently toss the pasta until the butter melts. Add the remaining two tablespoons of butter if desired.

Coconut Carrot Cake Cheesecake
Prep time: 25 MINUTES cook time: 50 MINUTES total time: 1 HOUR 15 MINUTES + 2 HOURS FOR CHILLING yields: MAKES ONE (9-Inch) CAKE

Ingredients

Cheesecake Layer
2 (8 ounce) packages cream cheese
1/2 cup granulated sugar
2 eggs
2 teaspoons vanilla

Carrot Cake Layer
1/2 cup canola oil
1/4 cup plain Greek yogurt
1/3 cup granulated sugar
1/3 cup brown sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
Pinch of nutmeg
1 1/3 cups grated carrot
1/2 cup unsweetened or sweetened, shredded coconut

Coconut Cream Topping
1 (14 ounce) can cold, full-fat coconut milk
1/2 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla
Toasted coconut, for topping

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