Chocolate Chip Cheese Cake

Last weekend was the last weekend of the Winter Olympics 2014. We’ve got to be sadden by Team USA’s defeat in hockey on Saturday and then we’ve got treated to an excellent win by Team Canada on Sunday. All in all we were very happy with our country’s performance and we celebrated by eating some sugar busting chocolate chip cheese cake.

This chocolate chip cheese cake marks the start of something we were looking forward to do here at Smell My Kitchen: featuring guests recipes for all the world to enjoy.

Véronique made us the honor with this dessert recipe.

We’ve had this chocolate chip cheese cake a few time over the past few weeks with her and it has always been delicious. Prepared at perfection, it could be featured in any high class restaurant.

Even Nate the difficult loved it! He actually asked for a second piece.

We’ve had this chocolate chip cheese cake a few time over the past few weeks with her and it has always been delicious. Prepared at perfection, it could be featured in any high class restaurant.

Even Nate the difficult loved it! He actually asked for a second piece.

Ready to enjoy this devilish chocolate chip cheese cake?

Bocconcini Cheese Summer Delight Appetizer

 Today marks the day where we put our first appetizer recipe. We made a bocconcini cheese summer delight with cherry tomatoes and mini cucumbers to go with our filet mignon. It was fresh!

The appetizer was really refreshing and healthy and felt like summer, but what’s funny is that the thing that takes the most out of the Quebec population right now is something we do on ice.

Hockey.

Last night was the first match of the Montreal Canadian against Boston for the second game of the NHL Stanley Cup Championship series. Exciting? OH YEAH!

And the Montreal Canadians won 4-3 in overtime! What an amazing game!

Although this recipe is very simple, it was also very good. It’s only cheese with tomatoes and cucumber and a bit of balsamic vinegar Glaze.

It looks great doesn’t it?

For those of you who don’t know what bocconcinis are, they are small mozzarella cheeses and they are about  the size of small eggs. They are of Italian descent and bocconcini means “small mouthfuls”.

Today, we learned.

To your knifes, and make this bocconcini cheese summer delight:

Filet Mignon Steak on the BBQ Grill

For us, summer season is the every-two-days-we-need-to-eat-BBQ season. This time was not different as we made filet mignon on the grill.

Steak is a funny kind of meat. At least to me.

Steak is the only meat you can cook, over-cook, under-cook, barely-cook, any in-between-cook and it will still be good, or at least edible without side-effects.

Want to under-cook a chicken? Salmonella for you!

This means that steaks are very versatile and can be enjoyed in so many different forms.

Our favorite steak  is the filet mignon. It is so tender, it tastes absolutely amazing every time.

But what can you do to have the best grilled filet mignon in the neighborhood? Here is how my dad taught me, and with the years I found a few extra tricks.

First of all you want to bring your filet mignon to room temperature before cooking it. It will result in a more evenly grilled steak.

Next step would be to season it with a light brushing of olive oil and spices (pepper, garlic powder, onion salt etc let your imagination run wild!)  and then bring it to the grill. But how much cooking does it take to make the perfect filet mignon? It depends how much you want it cooked.

Here’s a little list of cooking times for about 1″ think steak;

  • Medium-rare: about 5 minutes per sides or an internal temperature of 135 F.
  • Medium: about 7 minutes per sides or an internal temperature of 140 F.
  • Well-done: about 10 minutes per sides or an internal temperature of 150 F.

You can also go by feel, with the back of your fork – press lightly on the steak, if it is rare it will be soft,  a medium steak will be firm but yielding and a well done steak will be firm.

Now, those grill marks, if you wish to make the perfect grill marks on your filet mignon, there is a few steps to take. Don’t worry, it’s quite easy.

Put you steak on the grill for 1 minute without touching it. Flip it on the other side for another minute. Then, and here’s the tricky part, flip it again but this time turn it 45 degrees so the grill marks from the first minute are sideways. The new marks will be the one looking good. At that point cook it for the remainder of the time and then flip it again, keeping it at a 45 degrees difference from the second minute, and cook it for the remainder of the time for the second side.

Basically for a medium-rare steak it would go like this: 1 minute, flip, 1 minute, flip, turn 45 degrees, 4 minutes, flip, 4 minutes.

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Easy, isn’t it?

And now that your steak is ready, put it in a nice looking dish let it sit for a few minutes to let the juices flow and serve it with your favorite side dish (we served ours with thinly sliced potatoes) you can also add a few pieces of blue cheese to your steak and let it slowly melt before serving witha  drizzle of balsamic vinegar glaze, as we did with ours, and prepare yourself for the enjoyment of your guests!