INGREDIENTS

• 32 oz (900g) cream cheese
• 1 3/4 cups (14 oz, 392g) granulated sugar
• 7 large eggs
• 1 teaspoon table salt
• 1 cup (8 oz, 240ml) heavy cream
• 1 tsp vanilla

INSTRUCTIONS

1. Preheat the oven to 500°F. Line a 10″ spring form pan with 2 sheets of parchment paper, leaving a 2″ border of paper extending from the top of the pan. The paper will not lie flat against the pan, this is ok.
2. Place the cheese and sugar in the bowl of a food processor. Pulse a few times to combine the ingredients. Add the eggs, salt and cream. Process the batter for 3 minutes to completely emulsify the batter. If you don’t have a food processor the batter can be mixed in a stand or hand mixer. Just be sure to mix the batter until very smooth and glossy.
3. Pour the batter into the prepared pan and immediately place it in the oven. Bake until the top of cheesecake is very dark brown and the sides of the cake are risen-up and set, about 25 minutes. The center of the cake will still be quite soft and will jiggle like a liquid if you shake the pan.
4. Remove the cake from the oven and cool to room temperature on a cooling rack. Refrigerate the cake until completely chilled, at least 4 hours. The cake will be soft and fluffy around the edges and custardy in the center. The center will be set just enough to slice.

TIPS FOR MAKING & SERVING AUTHENTIC SAN SEBASTIAN CHEESECAKE:

• If you have a large food processor use it to make the batter. If you don’t have a food processor you can make the batter using a mixer. Just be sure to mix the batter long enough that is it smooth and glossy.
• You can’t make this recipe without a spring form pan. Regular cheesecake gets firm enough when chilled to flip out of a regular cake pan. But this cake is so soft, even when chilled, the spring form is required.
• Line the spring form pan with two sheets of parchment to completely enclose the batter.
• Chill the cake before serving so the edges and bottom are firm enough to form slices.
• Don’t try to remove the parchment and pan bottom before serving. The browned parchment looks dramatic so leave it in place until cutting the cake. Just peel back the sides, cut and lift the slice off the paper underneath.
• Serve San Sebastian Cheesecake with good sherry for a real treat!

INGREDIENTS

2 tbsp. extra-virgin olive oil

1/2 medium onion, chopped 

2 cloves garlic, minced 

2 tbsp. tomato paste

1 lb. ground beef

1 tbsp. chili powder 

1 tsp. paprika

Kosher salt /Freshly ground black pepper

1 (15-oz.) can tomato sauce 

1 (15-oz.) can kidney beans, rinsed and drained 

8 large tortillas 

2 c. Fritos

1 c. shredded cheddar

DIRECTIONS

1. In a medium pot over medium heat, heat 1 tablespoon oil. Add onion and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomato paste and stir to coat onion and garlic. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Drain fat.
2. Return beef to pot and season with chili powder, paprika, salt, and pepper. Add tomato sauce and kidney beans. Bring to a boil, then reduce heat and let simmer 15 minutes. 
3. Add some chili to center of each tortilla, leaving room to fold in edges. Top with Fritos, then cheddar. Fold edges of tortillas toward the center, creating pleats. Invert Crunchwraps so pleats are on the bottom and stay together.
4. In medium skillet over medium heat, heat remaining tablespoon oil. Add a Crunchwrap seam side down and cook until tortilla is golden, 3 to 5 minutes per side. Repeat with remaining Crunchwraps.

Ingredients

The Chops:

• 4 thin-cut bone-in pork chops 5 ounces each
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 teaspoon olive oil

The Sauce:

• 1/3 cup chicken broth
• 2 tablespoons vermouth
• 2 tablespoons Dijon mustard
• 1 tablespoon pure maple syrup
• 1/2 teaspoon crushed dried rosemary
• 1/4 teaspoon ground pepper
• 1/2 teaspoon olive oil
• 2 garlic cloves minced
• 2 tablespoons minced flat-leaf parsley

Instructions

The Chops:

• Season both sides of the pork chops with the oregano, salt and pepper.
• Heat the olive oil in a large nonstick skillet set over medium-high heat.
• Cook until the pork chops are just cooked through, 2 to 3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep warm.

The Sauce:

• In a medium-sized bowl, whisk together the chicken broth, vermouth, Dijon mustard, maple syrup and pepper.
• Heat the olive oil in the same nonstick skillet, set over medium heat.
• Add the garlic and cook, stirring, for 30 seconds.
• Whisk in the chicken broth mixture. Bring to a boil, then simmer until the sauce is slightly thickened, about 3 minutes.
• Spoon the sauce over the pork chops and garnish with parsley. Serve.