I was cleaning up from last night’s class, Lessons from a Shavuos Kitchen, Elevating the Everyday, and realized I forgot to take pictures. We had a great time and made some delicious dishes. Everyone had a chance to practice their knife skills by slicing mushrooms and their coordination by flipping crepes.
One of the recipes taught was a Savoury Cheesecake, an idea I encountered decades ago in England. Using either cream cheese or pressed cottage cheese, these creations became the base for flavours such as chili-cheddar, Roquefort avocado, and my personal favourite, spinach mushroom, otherwise known as the Florentine.
When I finally got the camera out, all that was left was this one last, lonely piece, but you can be sure I’ll be making more for Shavuos.
Let’s change the world, one recipe at a time,
Nancy Weisbrod, Director of Culinary Education, Kashruth Council of Canada
Serves 10 – 12
½ cup breadcrumbs
3 Tablespoons butter, melted
2 Tablespoons grated Parmesan cheese
2 Tablespoons butter
1 onion, finely chopped
½ pound mushrooms, thinly sliced
1 pound spinach, cleaned and checked
1 ½ pounds cream cheese
½ cup 10% cream
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon grated nutmeg
3 Tablespoons grated Parmesan cheese
Preheat oven to 350.
In a bowl, combine the crumbs, butter and parmesan and press into an 8” springform pan. Bake for 10 minutes. Turn the oven down to 300.
In a pan, sauté the onion in the 2 Tablespoons of butter, add the mushrooms and cook until the mushrooms give up their liquid and are dry and lightly browned. Add the spinach and continue cooking for a few minutes or until the spinach is wilted.
Mix the cheeses, eggs, cream and seasonings until smooth. Fold in the mushroom onion mixture. Pour onto the prepared crust and bake for 1 ½ hours in the 300 oven.