Just recently, I finally got to go to McCrady's in Charleston for dinner. For years now, I have yearned to visit this restaurant, even after all of the fabulous restaurants around the world that I have been to, and the great food that my mother and I cook at home. With a James Beard Award, executive chef that has appeared on Iron Chef, molecular gastronomy laced, and nods from folks like Giada De Laurentis, I figured what could go wrong. Well, it was more like what didn't go wrong. With reservations at 7:30, we arrived promptly at the reserved time, to a restaurant half full, with a sleepy atmosphere. This aspect, and being greeted by a positively snotty waitress (Most likely a college student with absolutely no right to have such an attitude), did not make the evening look promising, but we forged on, with the hopes that redemption was on the horizon of this supposed epicurean gem. With sitting down, both my mother and I felt as though our table could have been of better quality, due to the amount of diners in the large room, but we decided not to make a fuss. Next, we were approached by our waiter, who I have no better word to describe him except for bored and personality-less. I knew I wasn't a fan of his from the minute he said "Hello" (If he was even present enough to say "hello"), but my opinions of him and the restaurant plummeted even more so, when he rushed my mother into a wine choice, without even allowing a glimpse at the list or discussing her palette. After receiving our beverages, I felt as though I was rushed through choosing a dinner option by our "lovely waiter", and not even given a chance to warm my seat yet. My mother order a Cocoa Encrusted Magret Duck Breast, with Duck Sausage, Brussels Sprouts, Fois Gras, and some sort of sauce I cannot remember. I ordered a Duo of Beef, that consisted of Beef Belly (a surprising change from pork belly), and a Beef Tenderloin, with Broccoli and Farro. The waiter informed me that the broccoli and farro were a taken on the quintessential broccoli and rice Chinese takeout meal. Okay...
Between the meal and ordering, we were addressed by a very solemn-looking girl with a large bread basket. She mumbled to us the bread selection, which even after repeating herself twice, we still were not sure as to what type of bread were were receiving. My mother and I both ended up with a dry, day old slab of multi-grain, accompanied with ice cold butter (major restaurant pet peeve), and a pleasantly fruity olive oil. I was verging on bored and perhaps losing my appetite as well. I waited for my meal with bated breath.
Our meal finally arrived after sitting there for thirty minutes anticipating whether or not this was going to be a full 360 degree disaster. My Duo of Beef arrived beautifully presented, on a large white plate. My mother's duck, also arrived stunningly presented. Both dishes were awfully petite and at any other half sane restaurant, another course would have been advised. We completed the dishes in about ten or so minutes, and were still hungry. My mother's duck didn't have the slightest hint of cocoa in it, nor did she find any fois gras under the scattering of "decorative" and raw brussels sprout leaves. Mine on the other hand, was the better of the two but still nowhere near the quality it should have been. The Beef Belly, was undoubtedly amazing, but my steak which I clearly specified to be cooked medium-rare, was WAY overcooked, and clearly medium-well. The farro had amazing flavor, albeit part of it being a little TOO al dente even for my taste. When I asked our "charming" waiter what was in it, he informed me that all it was flavored with was some broccoli puree and fried. I sensed no trace of broccoli in the farro, but what do I know?
With this final bit of disappointment, my mother ordered for the check, and we blew the joint, making ourselves clear just by demeanor, that we would not be returning. To possibly try to liven up the abysmal evening, we walked to Slightly North of Broad (Always great) for dessert and cappucchino. There was a wait at 8:30, so we went across the street to High Cotton (Also great), where we squeezed in at the bar. As we sat sipping our cappucchinos, my mother and I both came to the realization that S.N.O.B. and High Cotton were both packed, while McCrady's was half empty, for a reason. This providing further reasoning to the saying "The proof is in the pudding."
After this disappointing evening, it really made both my mother and I realize how much we absolutely adore eating at home. This depressing experience only gave me more of an urge to bake, and create something fabulous, which I did. This is by far one of my best creations yet!
Vanilla Squared, Biscoff Cheesecake
Topping
2 cups ground Biscoff cookies*
6 tbs (3/4 stick) unsalted butter, melted
Preheat your oven to 350 degrees. Grind the Biscoff cookies in a food processor until they resemble sand. In a bowl, stir the crumbs into the melted butter. Press into a 8-inch spring form pan. Bake about 10 minutes, or until the crust is crisp looking and golden brown. Let cool. Keep oven temperature.
Filling
3 8-ounce packages of cream cheese, room tempy
1 cup sugar
2 vanilla beans
1 tsp good vanilla extract
4 eggs
3/4 cup sour cream
With a stand or handheld mixer, beat the cream cheese until it is smooth. Add the sugar, vanilla beans, and vanilla extract, and beat again until incorporated and smooth. Add your eggs one at a time, making sure they get fully immersed and not stuck on the side of the bowl. Then, once the eggs are fully incorporated, add the sour cream. Pour this mixture over the topping, and bake for about 1 hour. The cook time will most likely be a tad longer, but this is a good time to give the cake a gentle jiggle. You want to cook it until the edges are firm, and the center still moves a little when shaken. Listen to your judgement. Just make sure that you don't cook it too long, because it will dry out.
Take the cake out when ready, and let it cool for 30 minutes to an hour. Chill overnight, uncovered.
Biscoff Caramel Topping
3/4 cup sugar
1/2 cup water
1/4 cup light corn syrup
3/4 cup heavy cream
1/4 cup Biscoff spread**
Combine the first three ingredients in a metal saucepan. Stir (I use a metal spoon) over medium low heat until the sugar dissolves completely. Next, turn up the heat until the mixture simmers. Simmer for about 10 minutes, swirling occasionally. The mixture resembles a dark amber and has that caramel-like smell. If necessary, brush the sides down with a brush throughout the process, to prevent the sugar from burning on the side of the pot. BE CAREFUL OF BURNING! It is always better to under cook rather than overcook it.
Take your caramel off the heat and add the cream. Be careful, because the mixture will bubble up viciously. Return to low heat and stir until the mass of sugar dissolves into the cream. Add the Biscoff spread, and stir until it is incorporated over low heat.
Release the side of the spring form pan. Cut, and serve with caramel topping. Fall in love!
* Biscoff cookies can be found in most supermarkets in the cookie aisle. They are the cookies that you receive on airlines.
** Biscoff spread is an international item, sometimes referred to as Speculaas Spread. This can be found in some grocery stores, international food stores, and online.
Believe me, this cheesecake is probably the most amazing dessert I have ever tasted, and I made it my own home! A good lesson I learned through this experience, but it all ended well.
No comments:
Post a Comment