CARLA'S CHEESECAKE INSPIRED BY Le Village

Crust:

2- 7 ounce boxes of Speculoos cookies (Trader Joe's)
1 stick (8 Tablespoons) butter, melted
1/2 cup  brown sugar

Cheesecake:

3 large 8 oz. boxes organic  cream cheese, room temperature
1 cup organic sour cream 
1 1/2 cups granulated sugar
5 large organic eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon lemon juice

Heat oven to 350. Coat bottom and sides of a 9-inch springform pan with butter.

In a food processor, finely crumble the cookies . Process for 1 minute and transfer to a bowl.  Drizzle butter over the mixture, add brown sugar, and use a fork to mix until well moistened. Put crumbs into the pan, spread and press them into an even, lightly packed layer. Bake 10 minutes and remove from oven to cool.

Now preheat the oven to 500 degrees

Beat cream cheese and 1 cup sour cream until fluffy about 3 minutes.  With mixer going, add sugar in a steady stream until well mixed. Whisk together eggs, vanilla and lemon juice and add to cream cheese mixture. Beat until very smooth. Pour it over the crust and smooth the top. Bake for 10 minutes at 500 degrees,  then lower the temperature to 200 degrees and bake for another 1 hour and 15 min.

Remove from oven and cool.  While cooling, mix 2 cups sour cream with 1/4 cup sugar (add more sugar if you like it sweet).  When the cake is cool, spread the sour cream mixture over the top (like icing) and place in fridge.  Cover and let it sit for at least 4 hours in fridge. When ready to serve, slide a knife around the outer edge of cake in the pan and then remove the side of the springform pan.  Enjoy!

TORTILLA ESPAÑOLA INSPIRED BY CARMEN

INGREDIENTS

1/4 cup plus 2 tablespoons extra-virgin olive oil
1 1/4 pounds Yukon Gold potatoes, peeled and sliced 1/8 inch thick
1 onion, halved and thinly sliced thinly
Kosher salt and freshly ground pepper 
8 large organic eggs

INSTRUCTIONS

        Preheat the broiler. Heat 1/4 cup of the olive oil in a large cast-iron skillet. Add the potato and onion slices, season with salt and pepper and cook over moderate heat, stirring frequently, until the potatoes and onion are tender but not browned, about 15 minutes. Add a cover for faster cooking. When cooked, remove from heat.

        In a large bowl, lightly beat the eggs and season with salt and pepper.  

        Return the skillet to the heat. Add the egg mixture, spreading it out in an even layer to cover the potatoes. Cover and cook over low heat until the tortilla is set on the bottom and the edges, about 10 minutes.  Periodically, life the sides of the tortilla and let the runny egg fold under to cook.Transfer the skillet to the oven and broil 8 inches from the heat just until the top is set, about 1 minute longer. Set a large plate over the skillet and carefully invert the tortilla onto the plate. Let stand for 5 minutes. Cut into wedges and serve warm or at room temperature (can stand at room temp. for 3 hours).
Serve on top of sauteed spinach, kale and poblano peppers or serve just as it is and be sure to enjoy a glass of dry sherry!