"The Great West Seattle Cheesecake Challenge"

[WSB]

Mike Seely of the Seattle Weekly – a West Seattleite – calls our attention to this link:

http://blogs.seattleweekly.com/voracious/2010/05/versus_this_isnt_your_mothers.php

Thought it might be good food for discussion, pun intended, if things get slow. Or not.

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[JustSarah]

Too bad I’d have to actually give money to Salty’s to participate. And honestly, did anyone expect there to be true competition from *Salty’s* against Bakery Nouveau?

Next up, West Seattle burger challenge: which is better, McDonald’s or Zippy’s?

(Really, though, thanks for the link! I just found the match-up quite humorous.)

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[squareeyes]

Whatever happened to old fashioned baked cheesecake made with ricotta and lemon zest? All the flavored varieties offered today are just gilding the lily. Mmmm, cheesecake. Time to break out the springform pan and the Jewish cookbook.

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[dawsonct]

I would be interested to know if Salty’s is Chef Leaman’s recipe. Sometimes recipes become so institutionalized, they don’t change and so become an artifact that sheds light on an era or a chef’s focus and restraint, which develops over time. From the description of the Salty’s cheesecake, I can see a young Leaman performing all sorts of bake-shop tricks with ‘what’s new’ ingredients.

Reminds me of a number of dishes at a restaurant I worked at; very well-established institution, the type of place where the guest-book had frequent “we became engaged here thirty years ago…” comments. We WERE allowed flexibility and creativity with much of the menu, but there were a few iconic dishes that just screamed 1985.

That Salty’s cheesecake sounds like it’s from the same era.

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[dawsonct]

Agreed squareeyes, but then someone gives you a slice of one like this Bourbon pumpkin cheesecake with the graham cracker/pecan crust:

http://www.epicurious.com/recipes/food/views/Bourbon-Pumpkin-Cheesecake-108770

-*-*-*-

I’m not certain you could string together three more joyful words.

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[dawsonct]

Home made ricotta is very easy, BTW:

http://www.epicurious.com/recipes/food/views/Fresh-Homemade-Ricotta-234282

—

2 quarts whole milk

1 cup heavy cream

1/2 teaspoon salt

3 tablespoons fresh lemon juice

—

Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.

Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.

Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.

—

So much better than the industrial stuff.

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[JoB]

dawsonct..

just last night i was telling hubby that i drew the line at making homemade pasta… but homemade ricotta? you tempt me.

last night we watched Anthony Bourdain demonstrate basic cooking skills…

something similar with local chefs might be a lot of fun here in West Seattle.

i would show up for that.

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[dawsonct]

Seriously! Heat some milk and salt, add an acid, simmer and stir until it coagulates, strain and drain the curds. That’s as easy as cooking oatmeal.

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[Author]

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