Salty Pretzel Crust Cheesecake with Homemade Caramel Sauce

I had a hankering for a pretzel crust instead of the usual Graham Craker Crust.  Then I decided a caramel sauce would make a nice sauce instead of a berry sauce.  I'm bring this to my sister D's for Christmas dessert tonight.  Recipe and photos to come.

From Valerie's Kitchen - Leek and Bacon Flatbread

I caught an episode of Valerie's Kitchen and she made a simple flatbread for a party.  The ingredients sounded very good together and the results were amazing!  I normally make my own dough but I found a 1 Pound Ball of Fresh Whole Wheat Dough at the store on sale for $1 (normally $2.99), so I couldn't pass it up. It made two flatbreads.  

When we ski in Park City, we eat at a restaurant called the Silve Star Cafe.  They sell something like this at lunch for around $12 and I've had it many times.  I never thought to make my own but now I will. 

Either make your favorite dough and let proof or remove store bought dough from the refriegerator and place in an olive oiled bowl to proof - coat the dough lightly with oil.  Cover with wrap and place in a warm location.  It should take a least an hour rise and should double in size. 

In the meantime, remove the roots from 2 Medium Leeks.  Slice them thinnly until you get to the tougher dark green portion.  To an 8 oz containter of Creme Fraiche add Freshly Ground Nutmeg to season.  Saute the Leeks til tender.  Cut 6 Slices of thick Bacon into lardons (1/2" cuts along the short dimension) and sautee until crispy.  Grate 4 oz Gruyere Cheese.  

For the Flatbread.  Preheat over to 425.  Cut dough ball in half and roll it thinnly keeping its oblong shape.  I like to use a pastry cloth dusted with flour to keep it from sticking.  Take a large sheet pan and turn it over.  Place the dough on the pan diagonally. Top with 1/2 of the Creme Fraiche.  Add 1/2 of the Grated Gruyere.  Add desired amount of leeks and bacon.  Grind Salt and Pepper to taste.  Bake in oven until the crust is golden and cheese browned slightly.  Remove from oven and drizzle with good quality Olive Oil.  

For Vegetarian, change up the toppings to suit your diet.

(Depending on what type you make, you can add things like Freshly Grated Parmesan, Red Pepper Flakes, Dried Oregano, Fresh Basil, etc).  Let rest for a few minutes and cut  diagonally as pictured.  Serve at once!

New Orleans Barbeque Shrimp on Baked Lemon Risotto Rounds

 Recipe to come!

Turkey Vegetable Soup

I've never done this before; traditionally we make Tetrazzini with our leftover turkey but this turned out delicious and made just over 3 quarts of soup - enough to have now for a few meals and also to freeze for a meal later. 

In a very large pot, over medium heat, add 2 TBL Olive Oil and sweat 1 Medium Sliced Onion and 2 Stalks of Celery, rinsed with the ends cut off and cut into 1" lengths.  Break or cut Turkey Carcass (hopefully with some meat left on it) into 3 or 4 peices.  Add the pieces to the pot.  Add Approximately 3 Quarts Chicken Broth until covered.  I topped with water so I didn't have to open another quart of broth.  Simmer with the lid off for around 35-45 minutes.  Strain the broth into a smaller pot.  Let the turkey cool so you can handle it and remove all the turkey from the bones and place in the broth.  Disgard everything else.  

You can freeze some or all at this point and you will finish it when you are ready to eat.  It was cold out, so placed my pot on my porch in order to cool quickly and to remove some of the fat, then froze some of the soup for a later meal. 

If having now (and when you thaw to use), simmer pot of Broth and Turkey.  Add 3/4 Cup Basmati Rice for 2 quarts of soup and let it cook in the broth til almost done.  In the meantime, rinse, remove ends and cut 1/2 lb Fresh Green Beans into 1" lengths and add these to the pot.   Peel and cut 2 Large Carrots to a 1/4" dice and add these to the pot.  Add 1 Cup of Frozen Peas to the pot.  Season with Salt and Pepper.  Really you can add what you want in the quantities you prefer.  

Once the vegetables are done serve with a Salad and Warm Crusty Bread or a Grilled Cheese Sandwich.