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Newspaper
The Chronicle Telegram
Location
Elyria, Ohio, United States of America
Date
Jun 04, 2008
Page
19
Prepare 10 cheesecakes in muffin cups with vanilla wafers as bases. Beat cream cheese sugar yogurt vanilla flour until just combined then fold in stiffly beaten egg whites. Bake 18 to 20 minutes, cool, refrigerate at least 5 hours. Top with cherry pie filling and serve. Makes 10 servings. 3g cholesterol, 215 mg sodium.
Chrissy Kadieck reviews a healthier cherry topped cheesecake recipe from Devin Alexander’s The Most Decadent Diet Ever. The mini cakes are 99 calories each and easy to make with room temp cream cheese and whipped egg whites.
Five Chicago chefs rework the all beef dog for home cooks. They keep the neon relish and sport peppers while updating the tune to today’s palate. Results range from unusual to delicious, with feasible home preparation in mind.
Celebrity chef Charlie Trotter adds an Asian tuna hot dog to his menu blending sushi grade tuna with wasabi mayo kimchi pickled ginger and a seared exterior. The dish uses sheep casings and takes 15 minutes prep with 30 minutes chill and 1 minute cook time yielding four servings.
Chef Koren Grieveson of Avec unveils a bold beef hot dog with a smoky spicy tomatillo salsa. She describes grilled onions and bacon as essential, noting the dish reflects her love of hot spicy food and a Latin influenced profile.
Chef Karen Grieveson grills vegetables over a wood fire for a smoky salsa to top hot dogs. The recipe serves four with tomatoes onions jalapeno cilantro lemon and olive oil, plus bacon on each hot dog.
Vegetarian homage to the Chicago dog by Shawn McClain of Spring Restaurant Group. Tofu logs grilled and marinated in hoisin and hot mustard, topped with carrot cucumber kimchi and sport peppers. Serves 4 with prep 15 minutes and 2 hours 30 minutes standing time.
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