Mini chocolate-hazelnut cheesecakes

Cookies, chocolate cream-filled chocolate cookies	About 15
Hazelnuts, skinned	3 tablespoons
Butter, unsalted, softened	2 tablespoons
Cream cheese	8 ounces
Nutella hazelnut-chocolate spread	¾ cup
Sour cream	½ cup
Eggs	2 large
Sugar, granulated	2 tablespoons
Chocolate chips	2 tablespoons
Cream, heavy, whipped
Chocolate mint leaves

1. Preheat to 350°F; grease a 12-cup silicon muffin pan with butter. 
2. In a food processor, combine the cookies, hazelnuts, and butter; process to very fine crumbs. 
3. Divide the crumbs among the cups, approximate 2 tablespoons each; using a flat-bottomed glass, press the crumbs down to compact; bake 5 minutes. 
4. Wipe the food processor clean. 
5. Add the cream cheese, Nutella, sour cream, eggs, and sugar; process until smooth. 
6. Spoon the filling into the cups until it nearly reaches the top; you’re likely to have leftover batter. 
7. Sprinkle the chocolate chips on top, and bake for 20 minutes, until the cheesecakes have risen and the surfaces are lightly cracked. (Took 14 minutes in my oven.) 
8. Let the cheesecakes cool slightly, and then freeze for 10 minutes. 
9. Serve chilled or at room temperature with the whipped cream and mint leaves. 

Recipe mildly adapted from Foodandwine.com

Volitional viands

This post marks a milestone of 50,000 visitors to my online cookbook blog! Thank you so much for sharing this culinary journey with me.

Cooking, to me, is usually a blend of alchemy and meditation. Most my dishes come out different each time I prepare them as I'm learning, exploring, playing with new gadgets or ingredients.

While growing up, I was fortunate to have a Mom who was an amazing cook. She wasn't as big on flair as I tend toward, but hearty, wholesome, and healthy meals to feed a hard-working farm family of four. I was allow to assist on occasion, usually the holiday meals, but Mom was definitely in command of her kitchen.

After moving to California, I enjoyed dabbling in my kitchen but nothing truly serious. Until one coworker (who's name I've long forgotten) shared some of her abundant and abundantly large zucchinis from her garden. Our director started a friendly competition for title of Best Zucchini Bread. I must admit, if you do not know me personally, I'm a tad competitive. While I doubt my attempt was remotely close to being the "best," I was encouraged on several levels.

I became the guy who brings the most evil (read: fatting, delicious, diet-destorying) temptations to the office. Word wafted like the smell of a freshly baked pie. My last corporate gig commenced with my hiring manager requesting a pecan pie as part of my interview process, and the job was for a technical writer position. My referral came from a friend and former coworker with a tales of my hobby.

This blog began as somewhat of a joke. When my "dish" and I started dating, my Mom requested he ensure I eat well. (I'm a skinny guy, and Mom worries!) At first we were posting photos to Facebook, with the occasion "how did you fix that?" prompting me to post the recipe. The blog formed so that I wouldn't lose record and recipes if Facebook goes belly up eventually.

After 5 1/2 years, I consider Dishes with My Dish to be my compendium cookbook of cookbooks. At the time of this posting, there are approximately 493 recipes available.

Before I return to my normal laconic presentation mode, another element of blogging that continuely keeps me amused: Stats! Pity not all of my 50,000 views are from humans.

Pressure cooker cassoulet

Olive oil	2 tablespoons
Pork roast, boneless, cut into 1-inch chunks	2 pounds
Salt
Pepper, freshly ground
Cannellini beans, dried	2 cups
Beef broth	1 cup
Carrot, diced	2 medium
Celery, diced	2 stalk
Onion, diced	1 small
Thyme, dried	2 tablespoons
Garlic, minced	6 cloves
Croutons, herbed	2 cups
Gorgonzola, crumbed	1 cup

1. In a large skillet, heat the oil over medium-high heat. 
2. Season the pork, and then brown on all sides; transfer to the pressure cooker. 
3. Add the beans, broth, carrot, celery, onion, thyme, and garlic. 
4. Lock the lid, set to Stew, and cook for 35 minutes. 
5. Spoon the cassoulet into large soup bowls, then top with croutons and cheese.

Thai green chicken curry

Vegetable oil	1 tablespoon
Shallot, finely chopped	1 large
Ginger, grated	1 ounce
Thai green curry paste	6 tablespoons
Chicken thigh, cut into bite-sized pieces	1 pound
Coconut milk	3 ½ cups
Chicken stock	1 cup
Soy sauce	1 tablespoon
Thai fish sauce	3 tablespoons
Snow peas	2 cups
Bean sprouts	2 cups
Cilantro leaves, chopped	1 bunch
Rice, cooked
Spring onions, thinly sliced	5 to 6
Lime, cut into wedges	1

1. Combine the oil and shallot in the pressure cooker, press Sauté, and cook for 3 to 5 minutes, until just golden. 
2. Stir in the ginger and curry paste, and cook for 1 minute. 
3. Add the chicken, and cook for 1 to 2 minutes, stirring to coat well. 
4. Add the coconut milk and stock. 
5. Lock the lid, bring to high pressure, and cook for 10 minutes; let cool naturally. 
6. Stir in the soy sauce, fish sauce, snow peas, and beansprouts, and cook for 2 to 3 minutes, until the vegetables are hot but still slightly crisp. 
7. Taste and adjust the seasoning as needed. 
8. Stir in half of the cilantro, and spring onions. 
9. Spoon onto warmed plates, and sprinkle with the remaining cilantro and onions. 
10. Serve with lime wedges. 

Recipe from The Pressure Cooker Cookbook by Laura Washburn