Wednesday, July 13, 2011
1 quart goats milk
1/4 cup lemon juice or vinegar
Salt to taste
Heat the milk to 180 degree-I used my candy thermometer.
Add the vinegar or lemon juice, stir and et sit a few minutes to let the curds form-the curds ar small, not large like cottage cheese.
Stir in the salt and pour the mixture into a colander lined with cheesecloth.
After the whey has mostly drained of gather the ends of the cheescloth and tie it around the handle of a wooden spoon, let the cheese drain overnight in the refrigerator-be sure to keep a bowl under it to catch any more drips of whey.
I added some grated garlic, fresh chives, and hot chili flakes-very tasty.
Thursday, June 30, 2011
Wednesday, May 04, 2011
It has been such a busy Spring I haven't had the time to write this blog. Maybe now that Summer is here things will slow up a bit. Here is a dinner we had in May to celebrate some personal accomplishments.
Tuesday, April 19, 2011
Wednesday, March 30, 2011
Tuesday, March 29, 2011
I got this recipe from a large book called "Great American Baking"-there are no author credits. I bought it used from a disgruntled chef leaving the business. I have alot of blueberries for some reason and this looked appealing to me. Dough: 1 package dry active yeast 1/4 cup warm water1/4 cup sugar 1/4 cup milk, scalded and cooled 1/2 teaspoon salt 1 egg 1/4 cup butter, melted 2 to 2 1/2 cups flour Dissolve the yeast in the water, let it sit for 5 minutes until it becomes foamy, add the sugar, milk, salt, egg, and butter. Begin adding the flour 1 cup at a time, knead until smooth and elastic. I just mixed it all up in my Kitchen Aid and left it on the dough hook for about 10 minutes. Place the dough in a greased bowl, turn to coat and cover the bowl wtih a towel or plastic wrap, place in a warm place to rise until doubled-about 1 1/2 hours. Filling: 2 cups blueberries 3/4 cups sour cream-I used blueberry yogurt 1 egg 3 tablespoons brown sugar Combine the blueberries, sour cream or yogurt, and egg-reserve the brown sugar. To assemble the cake: Roll out the dough into a 13" by 10" rectangle, and place it on a greased baking sheet. Make 3" cuts at 1/2" intervals along the long sides of the rectangle of dough. Spread the blueberry-sourcream mixture down the center of the dough. Sprinkle the reserved brown sugar over the berries. Fold the short ends of the dough up over the filling. Criss cross the strips along the side up over the filling. Brush the top with egg wash and sprinkle with sanding sugar. Cover lightly and let rise for 1 hour. Bake in a preheated 375 degree oven for about 25 minutes.
Wednesday, March 09, 2011
Sunday, March 06, 2011
Friday, February 25, 2011
This recipe has been on my to do list for quite some time, but it always just seems to get passed over. So finally in the middle of winter way past zucchini's shining hour in the Summer garden, I get it accomplished (better late than never). It comes from Richard Olney's book "Simple French Food", and it is a lovely little thing. Richard, in his beautiful prose recommends it as "a prelude to an amicable chunk of rare meat".
They are just twice baked souffles, but they must be baked in individual molds or a ring mold, not the traditional souffle pan. After the souffle is baked and collapsed, and cooled, it is unmolded, brushed with some cream, dusted with parmesan, and placed back in the oven for 20 minutes, until the souffles rise slightly again and brown nicely. I baked them the second time on top of a tomato sauce. They possess a delicate and fresh zucchini flavor.
1 pound small zucchini
Grate the zucchini and salt liberally, place it in a colander and let the excess water in the zucchini drain for 1/2 hour. Press all the liquid out of the zuchinni and rinse, tie the zucchini into a clean tea towel and continue to wring out all of the excess moisture.
Make the Bechamel
2 tablespoons of butter
3 tablespoons of flour
3/4 cup milk
Salt, pepper, and nutmeg to taste
3 eggs, separated
Butter, to grease the molds
Melt the butter in a small sauce pan and stir in the flour. Stir cook for 3 to 4 minutes, the flour should not brown. Add the milk and continue to cook until the sauce is thick and bubbling. Let the bechamel cool slightly and fold in the zucchini and egg yolks. Taste and correct the seasonings.
Whip the egg whites until soft peaks form, stir 1/3 of the whipped whites into the bechamel mixture to lighten the batter, fold in the remaining whites.
Bake in a bain marie in a preheated 350 degree oven for 20 to 25 minutes.
Let the souffles cool slightly and unmold.
Pour some tomato sauce into the bottom of an oven proof pan and place the souffles on top of the sauce.
Brush the souffles with heavy cream and sprinkle with parmesan cheese. Place the pan in a pre-heated 450 degree oven for 15 to 20 minutes longer, or until the sauce is hot, and the souffles are puffed and browned.
Tuesday, February 15, 2011
Wednesday, February 09, 2011
Crab cakes with Roasted Pepper Aioli
Thursday, February 03, 2011
Tuesday, February 01, 2011
This salmon dish has three parts;first I made a stirfry of pea tendrils and sugar snap peas, the roasted salmon sits on the stir fry, and a spoonful of sweet pea hummus tops the salmon, garnished with some crisped pita chips.
For the Stir Fry
2 cups pea tendrils, sliced into 1" pieces
2 cups of sugar snap peas, cut into 1" pieces
2 scallions, minced
1 clove of garlic, minced
2 tablespoons of grapeseed oil
1/2 teaspoon of ground cumin
1 tablespoon hoisin sauce
juice of 1 lemon
2 tablespoons of rice vinegar
1/4 cup sesame oil
Get the wok hot with the grape seed oil, add the cumin first to bloom the flavor, then add the scallion, garlic, sugarsnaps, and tendrils-two minutes at the most, you want the vegetables to retain some crunch.
Toss the stir fry with the hoisin sauce, lemon juice, vinegar, and sesame oil.
For The Salmon
Mix together equal parts of whole grain mustard and hot pepper jelly, I used a Habenero jelly.
Spread the mustard mixture evenly over the salmon, and roast in a preheated 400 degree oven for 12 to 15 minutes, depending on the thickness of your piece of fish.
For the Hummus
2 cups of baby frozen peas
2 cloves of garlic
juice of 1 or 2 lemons-depending on how tart you like your hummus
1/2 teaspoon ground cumin
1/4 cup of fruity green olive oil
Salt and pepper to taste
Put everything in the processor and puree together until smooth, scaping down the sides of the processor bowl as needed.
Taste for seasoning and adjust with more lemon, salt, cumin, pepper, or olive oil. If the hummus is too thick you can thin it with more juice, oil or a bit of water.
This is delicious served with pita bread cut into triangles and crisped in hot oil flavored with some ground cumin.