ll Cibo é L'essenza Della Vita....

"The rooms that you use on a daily basis are the rooms people will always want to sit in, because they have soul." --Bunny Williams


"If you want to live forever and ever, drink wine and eat maccheroni." ~~~Sicilian Proverb

Thursday, June 10, 2010

A Foodie Friday Photo Shoot!!

Hey y'all! Tutti a tavola!

That's "Southern" Italian, if you didn't know!

It means...we have a ton of leftovers, so everyone to the table!

It's Foodie Friday at Designs by Gollum and we had a real Foodie Day! Today we had a photographer from Chapel Hill Magazine in our kitchen taking pictures of me and Allie making some "summer foods".

What do you think?? Does this say summer to you?? As in July 4th?

The recipe the magazine is actually featuring is our Watermelon, Avocado, Feta Salad that we posted here but they asked for a display of summer foods (which are now all left over, so come on down!)

Mr Bramasole supervised the action

This is what a 16 year old does in the name of fashion. On a 94 degree Carolina day, she wears suede boots with her shorts...

Teaching her to use Mom's big knife

Ready to eat!

Strawberries and blueberries just scream summer and America!

Move over Paula Deen and Sons!

Isn't she cute??! 

Now I will admit to being known for my cheesecakes- they're a favorite dessert around here. Dense and creamy New York cheesecake, luscious ricotta cheesecake, chocolate cheesecake- I make them all. This particular recipe is a favorite of Allie's. It's the one she requests whenever  she gets to pick dessert. Feel free to use different fruit (we were going for patriotic here) or to swirl some preserves through the batter. You can make a crust if you choose, but I generally prefer to use ladyfingers or pirouettes as we did today.

Pattie's Famous Creamy Cheesecake

adapted from a recipe by Rose Levy Beranbaum that I clipped MANY years ago

all ingredients at room temperature.
grease an 8 inch springform pan, line bottom with a round of waxed paper and grease paper. Wrap pan well with heavy duty foil and place in a much larger roasting pan. Preheat oven to 350 degrees and put a pot of water on to boil

2 8 ounce packages of cream cheese
1 cup sugar
3 eggs (large or extra large)
3 TBLSP lemon juice
2 tsp vanilla
3 cups sour cream
(If you're going to make a crust in the pan, add 1 TBLSP cornstarch to absorb any extra moisture and prevent sogginess)

Beat the cream cheese and sugar till very smooth and fluffy. Beat eggs in one at a time, then lemon juice, vanilla and cornstarch, if using. Add a pinch of salt and fold in sour cream till smooth. Pour into springform, add boiling water to roasting pan to about 1 1/2 inch depth, and bake for 45 minutes. Turn off oven (do NOT open door) and allow to set there for 1 hour. remove pan from roaster and remove foil. Place on rack over a pan (to catch any drips) and cool to room temperature. Cover and refrigerate overnight. 
Run a thin knife around edges and remove sides of springform. Lay a sheet of plastic wrap on a dinner plate and invert over cheesecake. Flip cake over and remove bottom, peeling off waxed paper. Place serving plate on cake and flip using the 2 plates to "sandwich the cake. Carefully lift off dinner plate and you should have no damage to your cake top!. Decorate top and sides as desired. I placed strawberries around the edges and brushed them with some of my strawberry jelly which I had melted over low heat. I then poured a container of blueberries in the melted jelly and stirred (off heat) to glaze them. Mound the berries in the center. I cut chocolate filled pirouette wafer cookies in half and stood them up around the cake (you may need a helper for this- they tend to fall over. I usually brush a tiny bit of the melted jelly on the cake sides to make it sticky) Wrap with a ribbon and tie a pretty bow. The fruits and ribbon can be changed to match the occasion and I have also used ladyfingers or a chocolate lattice (seen here ) to rim the cake. 

Have a fabulous weekend and join us at Michael's for the Foodie Friday fun! 

As Always,

Buon Cibo, Buon Amici,

Pattie and Allie


  1. Oh how I wish I lived closer or was a family member that would be even better!!! Happy Thursday, Kathysue

  2. Just so festive and colorful ladies...please let us know when your article is published and if we can view online or buy it!I agree, we need a Mediterranean version of a southern Paula Deen. The recipe looks delicious. Your kitchen is so pretty and roomy. Thanks for letting us visit!Take care ~Emelia~

  3. Congratulations on your upcoming feature! Let us all know when it's online or available to buy! I'd love to see it! What fun!

    Your dish is so festive looking! I love it!

  4. Oh my, ya'll are local stars now and rightfully so... your kitchen is so pretty and that cheesecake looks yummy... Love the Festive look of it all..


  5. Can I come and live with you? This looks fabulous. I am particularly fond of ricotta cheese cake, but your salute to the 4th of July cheesecake looks heavenly!

    How do you stay so tiny when you cook all that food... I know you eat! You must work out... alot.
    Yummy, yum!

  6. That cheese cake looks delicious! You need to link this post to The Tablescaper's Summer Sundays. This definitely says "summer"!

  7. Pattie and Allie, Congratulations on your photo shoot and article! That cheesecake is really beautiful. You are such artists when it comes to food. Thanks for inviting us into your kitchen today.

  8. How exciting to be featured in the Chapel Hill magazine! Allie and you both look adorable ;) I hope you'll post a link to the article if it's available online!

  9. Fantastico! How exciting. I can't wait to hear more about the article. Love the ribbon!!


    PS - Rose would be very pleased to know Allie's favorite cheesecake is based on one of her most popular recipes.

  10. Oh YUUUUUMMMMM! This looks fabulous! I adore cheesecake but TRY to avoid it:):) I'm with Yvonne, I want to live with you....or HER:):) XO, Pinky

  11. I know the shoot will go well. I hope you both enjoy every minute of it. Have a great day. Blessings...Mary

  12. Oh, that looks so good and very Patriotic!! What is the shoot for? I must havve missed something somewhere!! xxoo

  13. Yeah! Congrats on having a mag. spread. That is awesome!

    You both are just so lovely! We were all teens at one time. Boots...that is not bad. She really looks like she is having a great time...again, it is all about family.

    Warm wishes you two!

    Mia MOnday we are sharing Embarrassing Moments.

  14. How exciting to be featured in the magazine ladies!!!Bith the salad and the cheesecake sound to die for:D

  15. How fun! I am hoping that your loal mag. will have an online linkup that we can see and read about! The cheesecake looks amazing!!

  16. Girls, that dessert is a stunner, and you are stunners! I'm so excited for you. I can't think of anyone who deserves the honor of being in a magazine more than you.



  17. Congratulations! Looks like a wonderful day and lots of fun! Everything looks delicious! This is so exciting! Please share when the issue comes out :)

  18. the suede boots with the shorts! How cute! Gotta look good ,no matter how hot! How exciting to be in a magazine, good for you!!!

  19. Your gorgeous cheesecake just shouts out summertime and July 4th. How exciting to be featured in a magazine. I hope there will be a link so we all can see the article.

  20. Congratulations for being in the Chapel Hill Magazine, Pattie! Your cheesecake is so pretty ..I love the pirouette wafer boarder. It would be perfect for a Fourth of July party!
    ♥ Pat

  21. Congrats for being in he magazine. I would like the link if possible. What an amazing cheesecake and so patriotic too.

  22. Pattie and Allie, Congratulations! Grandioso!
    I will be waiting for the article...let us know.


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