The Bomb Wild Mushroom Quiche

You will need:

-$11.50
-1 vehicle capable of highway speed
- 1 microwave or convection oven

Take your $11.50 to La Provence on Thoreau St. in Concord, MA and purchase yourself one of these tasty treats! Bring it home, reheat in the oven to desired temperature and enjoy!

Adam's mother's cheesecake

This was supposed to be a secret. Enjoy!

1/2 cup flour

7 bars (8oz. bars) cream cheese @ room temp.

2 1/4 cups sugar

1 cup sour cream

1 1/2 tsp. pure vanilla extract

5 large eggs @ room temp.

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crust

1 pkg. graham crackers crushed

6 tbl. sugar

1/4 cup melted butter

1) Preheat oven to 350. On a lightly floured surface, roll out cheesecake crust slightly thicker than 1/8 inch. Place a 10" springform pan on top as a guide, then cut out the dough. Slide dough onto the base.

2) Attach sides to pan: wrap exterior of pan in 2 layers of foil (bottom too). Freeze crust in pan 15 minutes.

3) Transfer the pan to a baking sheet, and bake until golden (18 minutes plus or minus). Transfer the pan to a wire rack to cool, and leave the oven on.

4) Put cream cheese in the bowl of an electric mixer fitted with paddle attachment, and mix on medium until fluffy (about 3 minutes).

5) Stir sugar and flour together in a large bowl. With mixer on low speed, add sugar mixture to bowl slowly and steadily, and mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, mixing each until just combined (do not overmix). (KS note: SERIOUSLY do not overmix. It gets weird.)

6) Butter sides of cake pan. Pour cream cheese filling over crust. Set pan inside a large, shallow roasting pan. Transfer to oven. Carefully ladle boiling water into roasting pan to reach halfway up the sides of the roasting pan.

7) Bake for 45 minutes, reduce temp to 325, and bake until cake is golden and set, but still jiggly in the middle ( about 30 minutes). Turn oven off, and leave the cake in the oven with the door slightly ajar, 1 hour.

8) Transfer cake pan to rack, and let it cool completely. Refrigerate uncovered for 6 hours, or overnight. Before unmolding, run a knife around the edge of the cake.

Five Cheese Penne

What you'll need:

• Kosher salt
• 2 cups heavy cream
• 1 cup crushed tomatoes in thick tomato puree
• 1/2 cup freshly grated Pecorino Romano (1 1/2 ounces)
• 1/2 cup shredded imported Italian fontina (1 1/2 ounces)
• 1/4 cup crumbled Italian Gorgonzola (1 1/2 ounces)
• 2 tablespoons ricotta cheese
• 1/4 pound fresh mozzarella, sliced
• 6 fresh basil leaves, chopped
• 1 pound penne rigate pasta
• 4 tablespoons (1/2 stick) unsalted butter

1) Preheat the oven to 500 degrees F. Bring 5 quarts of salted water to a boil in a stockpot.
2) Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well.
3) Drop the penne into the boiling water and parboil for 8 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.
4) Put into one large casserole dish. Dot with the butter and bake until bubbly and brown on top, 12 to 15 minutes.