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Old 07-14-2009, 04:56 PM   #11
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Originally Posted by PrincessFiona60 View Post
Missoula, nestled in amongst my beloved mountains. I would love to visit Puget Sound!
Missoula is lovely.

I was born in Glendive, lived in Livingston when I was very young.
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Old 07-14-2009, 05:10 PM   #12
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I was born in the Air Force and my parents happened to be in California at the time. I grew up mainly in Wyoming after the second grade. Transferred to Montana while following my husband's job and we are still here after 17 years.

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Missoula is lovely.

I was born in Glendive, lived in Livingston when I was very young.
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Old 07-14-2009, 05:11 PM   #13
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PrincessFiona60, thanks very much for your advice. Learning lesson for me too. I'll let my friend know about it.
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Old 07-14-2009, 05:38 PM   #14
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"chili cheesecake"

You must share that recipe as I've never heard of such a critter. Notice I'm stretching your vocabulary :-)

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Old 07-16-2009, 03:40 AM   #15
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Chili Cheesecake

Sorry, took me a bit to get back to the computer. Here it is, it came from a challenge after I had said I could make anything into cheesecake. I have played with this recipe extensively and this is THE BEST to date.

Chili Cheesecake with Baked Polenta Crust
Serves 8
Baked Polenta
1 quart water
1 Tbs sea or kosher salt
1 c. cornmeal
3 Tbs unsalted butter
1 Tbs chili or chipotle powder
Bring salted water to a boil, whisk in cornmeal slowly, breaking up lumps. Cook till thickened, lower heat and simmer stirring occasionally for 40 minutes. Remove from heat, stir in butter and chili powder.
Pour into bottom of spring form pan and level. Bake at 350 ° for 20 minutes.
Cheesecake Filling
3-8 oz pkg cream cheese, at room temperature
½ tsp sea or kosher salt
2 Tbs flour
3 eggs, beaten
¼ c sour cream
Zest and juice of 2 limes
2 c. shredded sharp cheddar (or favorite Mexican cheese)
4 Anaheim Peppers, roasted, peeled, seeded and diced
(may add 2 Tbs diced jalapeño or 1-4 diced chipotles in adobo sauce)
 
Beat cream cheese until fluffy add in salt, flour, eggs, sour cream, zest and lime juice. Stir in cheese and peppers until well mixed. Pour onto hot polenta crust and bake at 450° for 10 minutes, reduce heat to 300° and continue baking for 55 minutes or until center looks set. Cool on wire rack. Chill.
“Frost” with sour cream topped with shredded lettuce, diced tomatoes, sliced green onions and sliced black olives. Serve with tortilla chips, salsa and beef fajitas if desired.

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Originally Posted by CasperImproved View Post
"chili cheesecake"

You must share that recipe as I've never heard of such a critter. Notice I'm stretching your vocabulary :-)

Bob
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Old 07-16-2009, 09:04 AM   #16
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Old 07-16-2009, 09:20 AM   #17
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I made a savory cheesecake for one of my tests in cooking school. I used cracked cumin seeds in the cornmeal crust. I also left the cheesecake (no sugar) batter kinda plain and swirled in the chipotle (which I strained). It was served with a cooked mango/jalapeno compote (sweet and HOT). Served with blue corn tortilla chips.
I put the solids from the chipotle in a jar with oil. Refrigerated. After the oil took on some of the flavor, I used it to drizzle over refried beans... OMG. the bomb.
Your recipe looks yummy! I'll have to try it!
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Old 07-16-2009, 01:36 PM   #18
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I copy/pasted for future use. but I'll have you know you were trying my filling system... I settled on the breads category as the least offended by your recipe :-)

Bob
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Old 07-16-2009, 04:52 PM   #19
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I put it in the Eggs and Cheese category in my system. I've styled my cookbook and recipe cards after the "Better Homes and Garden" cookbook.

I hope you enjoy the recipe.

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I copy/pasted for future use. but I'll have you know you were trying my filling system... I settled on the breads category as the least offended by your recipe :-)

Bob
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Old 07-16-2009, 04:57 PM   #20
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WyoGal,

I love the idea of the cracked cumin, sounds great. I think I'll add it. Later, about three years when I finally got Internet service, I found out by searching that others had made chili cheesecake, I was not original, but I sure had fun coming up with it.

I love cheesecake! Still trying to come up with other ideas that sound good as savory, how about a lemon cheesecake, minus the sugar and have roasted garlic stirred in with roasted red peppers and asparagus on top?

Quote:
Originally Posted by Wyogal View Post
I made a savory cheesecake for one of my tests in cooking school. I used cracked cumin seeds in the cornmeal crust. I also left the cheesecake (no sugar) batter kinda plain and swirled in the chipotle (which I strained). It was served with a cooked mango/jalapeno compote (sweet and HOT). Served with blue corn tortilla chips.
I put the solids from the chipotle in a jar with oil. Refrigerated. After the oil took on some of the flavor, I used it to drizzle over refried beans... OMG. the bomb.
Your recipe looks yummy! I'll have to try it!
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