I show you mine you show me yours

As embarrassing as this is I am showing your my refrig. I went into it this afternoon to put the Oreo cookie cheesecake in there. It is for tomorrow when a group of self proclaimed foodies (and complete strangers) come over to our house for a party. Dr. Food and I just felt we needed to find others that were of the same thinking as us in cooking and food. Our others friends in California were always up for what was cooking and they loved cooking just as much. But I moved and am no longer in the land of food. We joined a "MeetUp" group on the "WEB". Oy. So we are going to make a paella and so far all we have seen as what others are going to bring is some kind of salad. This better be one BIG paella. Will take pictures and update you how all of this goes down. Should be "interesting.

So here is the Oreo cookie cheesecake





This it the pantry. The mecca of exotic ingredients



Chickpea powder for god sake



A bushel of anchovies (umami ya know)



and now that we are good friends and you have seen inside the doors that are always closed because A) it is a mess and B) Wouldn't want the neighbors to know that I hoard ingredients for ethnic foods whenever I can find them, I will leave you with a drink for the holiday weekend.

Fred's Mai Tai

Crushed Ice
1 C dark rum
1 C light rum
1/4 C coffee liqueur
1/4 C orange liqueur
2 C pineapple juice
2 C fresh orange juice
1 lime

Combine all but ice and lime and stir well. Pour into glasses with crushed ice . Squeeze lime into each glass. Top with umbrella if desired.

This recipe has a whole story behind it but just take my word for it. It is a great Mai Tai. I like it better than the Trader Vics recipe (Yes, we did have a taste test with a group of friends).


This recipe came from the L.A. Times eons ago.


Oreo Cookie Cheesecake
1 pkg (1 1/4lb) Oreo Cookies
1/3 C melted butter
4 pkg 8oz cream cheese cut into chunks
1 C sugar
1/3 C whipping cream
6 lrg eggs
2 tbl all purpose flour
2 tsp vanilla extract

In a food processor, whirl 1/2 package of the cookies, including filling until they form fine crumbs (or place cookies in a paper or plastic bag and crush with rolling pin); mix in butter. Scoop crumbs into a 9” cheesecake pan with removable bottom and press crums evenly over bottom of pan and about 1/2” up sides. Chill crust to firm, about 20 minutes.

In a food processor or bowl of an electric mixer, whirl or beat the cream cheese, sugar, and whipping cream at medium speed until smooth. Add eggs, flour, and vanilla; whirl or beat again to blend.

Pour 1/2 of the cream cheese mixture over the chilled crust. Break remaining cookies in half and scatter over mixture, overlapping cookies, if necessary, to use all. Pour remaining mixture over cookies.

Bake the cake in a 300 degree oven until cheesecake is golden on top and jiggles only slightly in center when gently shaken, about 1 hour and 20 minutes.

Take cake from oven and let cool on a rack. Cover and chill until cold, at least 4 hours or up to overnight. Before serving, run a knife between the cake and pan sides; remove rim. Cut cheesecake into slender wedges and serve.