Newspaper Page Text
2C
♦ WEDNESDAY, SEPTEMBER 13, 2006
From sea to shining sea
New York
By CHARLOTTE
PERKINS
Journal Lifestyle Editor
Admitting to impossibil
ity at the start, there is no
way that just one food can
represent New York State,
and that’s because New York
City, from its Dutch begin
nings has always been the
world’s greatest melting pot
when it comes to food.
Countless waves of immi
grants have passed by Lady
Liberty bringing their mem
ories of home with them,
and often their recipes and
cooking tools as well.
New York City is the home
of the soft pretzel, the home
of Nathan’s hot dogs - a city
with some of the world’s fin
est restaurants- and finest
pizzerias, and finest kosher
delicatessens, a city where
you can buy Pad Thai on
one block, pierogies on the
next .
And that’s just a start, so
in the face of impossibility,
we’ve chosen ... hot pastra
mi sandwiches and cheese
cake. The hot pastrami on
rye requires no recipe, and
is one of the world’s great
sandwiches when made cor
rectly.
It’s a matter of piling
stacks and stacks of thinly
sliced delicatessen pastrami
on (untoasted) rye bread and
adding a little real mustard.
None of that Dijon stuff.
And don’t even think about
putting lettuce and tomato
on it.
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Journal/ Charlotte Perkins
Cheesecake is one of New York City’s culinary claims to
fame, and you really can make one at home.
Series
suggestions
New York makes the sev
enth in a series on great foods
of the 50 states. Earlier fea
tures have been on Idaho,
Pennsylvania, Texas, Hawaii,
Maryland, Louisiana and
South Carolina. Readers
suggestions are wel
come and can be sent to
cperkins@evansnewspapers.
com.
... located m
922 Carroll Street • Perry, Georgia 31069
478-987-1866
www.frontoorchtea.com
00037533
: I’ll take Manhattan, the Bronx and cheesecake, too
Hk i P'/.
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Photo/Adrienne Liang
Hot pastrami on rye is mostly about pastrami. There is
no recipe, but that doesn’t matter because you can’t find
the right kind of pastrami or rye bread in Georgia anyway.
Just wait until you get to New York.
In fact, don’t even try
to make one in Georgia,
because you’re not going to
be able to find the right kind
of pastrami, or the right
kind of bread. Just wait
until the next time you’re in
New York.
Cheesecake really is possi
ble to make outside of New
York City, though many New
Yorkers might argue about
that.
Strictly speaking, New
York Cheesecake is the clas
sic, unadorned cheesecake
that began as a restaurant
specialty, so purists can use
this recipe and leave off the
topping, but it makes a nice
flavor contrast.
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New York
Cheesecake
1 cup graham cracker
crumbs
2 tablespoons sugar
3 tablespoons butter,
melted
40 oz. of cream cheese,
softened (That’s five
small packages. Do not
use the pre-whipped
kind)
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
3 eggs
1 cup sour cream
1 can (21 oz.) cherry pie
filling
Juice of one lemon
Please note that make
a cheesecake, you need a
springform pan, which is a
baking pan that has remov
able sides, and is a nice
thing to have in the kitchen.
You can find one at Kitchen
Gallery in Warner Robins or
at any shop specializing in
cookware.
Preheat oven to 350
degrees. Make a graham
cracker base by mixing
crumbs, 2 tablespoons sugar
and butter; press onto bot
tom onto bottom only of 9
inch, springform pan. Bake
for 10 minutes. Remove
from oven to cool slightly.
Blend cream cheese, 1 cup
sugar, flour and vanilla with
electric mixer on medium
speed until well blended.
Add eggs, 1 at a time, mix
ing just until blended.
See SEA, page 4C
929-0624
2508 Moody Road
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' IJP
Photo from New York University
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