Homemade Mozzarella

So I'm on a bit of a cheese roll. Once I got the hang of ricotta (and totally addicted), I figured I'd branch out and see what else I can make...stay tuned for Greek Yogurt. Now, the mozzarella was a bit trickier and required some new ingredients and tools. My biggest pot is not stainless steel and you have to have one for the cheese - so make sure you've got one, a big one (8 Qts). You'll also need a digital candy thermometer that reads as low as 80F and a large slotted plastic spoon. The two hard to find ingredients for this are citric acid and rennet. I bought them on Amazon after a bit of searching in local stores. Here's how it goes according to the "Cheese Queen" on www.cheesemaking.com...




1 1/2 tsp citric acid
1 cup bottled water - divided (must be non-chlorinated so don't trust the tap?)
1 gallon whole milk
1/4 of a rennet tablet

1. Dissolve the citric acid into one cup of cool bottled water and pour into your pot. Add the milk.

2. Heat slowly to 90F.

3. Remove the pot from the burner. Dissolve the rennet in 1/4 cup of bottled water. Pour the rennet mixture into the milk and stir slowly for 30 seconds. Cover and let sit for 5 minutes.

4. After 5 minutes, check the curd that has formed. It will look like custard and the whey will be clear. If it's too soft, let it sit for a few more minutes.

5. Use your knife to cut the curd into 1 inch squares while still in place in the pot. You will have a layer of curd that look like dice or square pieces of tofu in the pot.

6. Place the pot back on the burner and heat to 105F. Stir slowly.

7. Take off the burner and continue stirring for 2-5 minutes. Using a large slotted plastic spoon, scoop out the curd to a colander and drain the whey. Gently press the curd to drain as needed.

8. Transfer the curd to a microwave proof bowl. Microwave on high for 1 minute. Pour off the whey.

9. Knead in the bowl and then reheat for another 30 seconds. Repeat if needed until the curd is 135F.

10. Transfer the curd to a cutting board and knead as you would bread dough. Return it to the microwave if needed. If it's hot enough, it'll stretch. Stretch it a bit and then knead it back into a ball until smooth and shiny.

Pasta with Cauliflower, Bacon and Sage

So cauliflower is definitely not what I think of when I want to make pasta. But I came across this recipe and it's really good! The sage and bacon give it a ton of flavor. It's also a really quick one, so good for a weekday night. You can never really go wrong with bacon...

1/2 box of pasta - ziti, penne, rigatoni are all good for this
5 slices of bacon, chopped
3 TB butter
1 onion, diced small
1 clove of garlic, minced
Pinch of crushed red pepper
1 medium head of cauliflower cut into florets
2 TB fresh sage, chopped
2 tsp red-wine vinegar

1. Cook the pasta until just al dente. Drain when finished, reserving 1/2 cup of pasta water.

2. In a large saute pan, cook the bacon until crispy. Drain most of the bacon fat, leaving a good layer in the pan. Add the butter and onions, garlic and red pepper flakes and cook until onions are translucent.

3. Add the cauliflower, some salt and pepper, cover and cook until tender, stirring occasionally.

4. Stir in the bacon and sage and mix well. Cook for a minute or two. Add the pasta and the pasta water to create a sauce to coat the pasta.

That's it!!

Veggie Lasagne

 I think lasagne is my all time favorite comfort food. It's the kind of food that just makes me go aaaaaahhhh. The layers of flavors and the cheeeese. Of course, the cheese. We used to have it a lot growing up and then my mom started adding grated vegetables. This is a take on hers. She always included shredded carrots which give it a nice sweetness. It's one of those meals that's different every time, depending on what you've got in your fridge. I'll include some suggestions for variations below. But overall, the zucchini and mushrooms in this give it one more dimension - and make it taste a little lighter.

4-5 cups of tomato sauce - (just cause it's a veggie lasagne doesn't mean you can't have meat. Add some ground sausage to your sauce for even more flavor)
1 package of no-boil lasagne noodles
1 big or 2 small zucchinis - grated and squeezed thoroughly through cheesecloth or papertowel
1 box of baby bella mushrooms - finely chopped
1 small container ricotta - you can make your own! (sometimes I like to add goat cheese)
1 egg, beaten
1 package of shredded Italian cheese (or sliced fontina, provolone, fresh mozzarella)
1 cup fresh basil, roughly chopped

1. Preheat oven to 350.

2. Mix the ricotta with the beaten egg in a small bowl. Add a bit of salt and pepper and half a cup of the fresh basil.

3. In a large rectangular baking dish, ladle enough sauce so that it coats the bottom. Arrange one layer of the dried noodles across the dish.

4. Add a layer of ricotta over the noodles and spread so that it reaches all corners and edges. Add all of the shredded zucchini and then press down lightly with your hands. Add some more tomato sauce - just sprinkle it over the zucc. It doesn't have to cover it all or be perfect.

5. Add another layer of noodles and some more ricotta. Sprinkle all of the mushrooms. Add some shredded cheese or sliced provolone or fontina if you're using that instead.

6. Add another layer of noodles. Depending on how deep your dish is, you can repeat another layer of cheese and sauce. You should layer until your lasagne is even with the top of the dish. For the final layer, ladle enough sauce over the top so that the noodles are covered. Top with fresh mozzarella or other shredded cheese.

7. Tent tin foil over the lasagne to completely cover and seal it - but try not to let it tough the top or all of your cheese will come off with the foil when it's done baking. Put the dish on a cookie sheet and into the oven for 1 hour.

8. After an hour, take the foil off and cook for another 15 minutes until the cheese bubbles and is golden.

Sprinkle with the rest of the basil and enjoy!!

Ricotta Pancakes

I grew up in a pancake house. I realize that sounds like I was born in an IHOP. Not quite. But when I was little...and still today actually, we would get up on a Saturday morning and dad would grab the box of Bisquick and start up the griddle. Reading the Sunday comics with sticky syrupy fingers...heaven. They were always quite heavy pancakes, I think it was the Bisquick. So when my colleague Beth passed me this recipe after I shared the homemade ricotta recipe with her - I knew I'd hit the jackpot. I made these pancakes this morning and they were the lightest, fluffiest pancakes I've ever had.


1 cup ricotta or cottage cheese - best with homemade ricotta
1 cup sour cream or plain yogurt
3 eggs, separated
1/2 tsp baking soda
1 cup flour
1 TB sugar
2 TB lemon juice
2 tsp lemon zest
butter for the pan

1. Beat together the ricotta, sour cream, and egg yolks.

2. Combine baking soda, flour, and sugar.

3. Beat egg whites until fairly stiff.

4. Stir the flour mixture into the cheese mixture, blending well but not beating. Stir in the lemon juice and zest. Gently fold in the egg whites - they should remain somewhat distinct in the batter.

5. Add batter to a heated buttered pan by heaping tablespoon. Cook until lightly browned on each side and cooked through the center. They will be very light and fluffy - don't overcook!

Orange and Soy Baby Back Ribs

I had never made ribs before. We used to eat them a lot when I was younger and for a few years I remember picking them as my birthday dinner when I was little. I had a hankering for ribs recently and decided to give them a shot. This Bon Appetit recipe is quite different because it doesn't involve a long day of baking or grilling. You just have to give them a long simmer - and then a quick broil. I was afraid they'd end up dry but they were fall off the bone delicious. One of the best dinners in a while - and VERY easy!!!

3 lbs of baby back ribs, cut between bones into individual ribs
1 cup soy sauce, divided
8 cloves garlic, minced, divided
4 tsp cumin, divided
3 tsp red pepper flakes
3 TB vegetable oil
6 scallions, chopped - only the white and light green
1.5 cups orange juice
Zest from 1 orange, lime and lemon
3 TB honey

1. Place the ribs, 1/2 cup soy sauce, 3 minced garlic cloves, 2 tsp cumin, and 1 tsp red pepper flakes in a large dutch oven. Add enough water to completely cover the ribs.

2. Bring to a boil and immediately reduce to a simmer. Cover leaving the lid ajar and and simmer for about 2 hrs.

3. Drain the ribs and set on a cookie sheet with tin foil (you MUST use tin foil or you'll have a very bad clean-up!)

4. Heat oil in a small saucepan and add the remaining cumin, red pepper flakes, garlic, and green onion. Saute until soft and then add the remaining soy sauce, orange juice, and honey. Bring to a boil and cook until sauce is thick, about 15 minutes.

5. Preheat the broiler and brush the ribs generously with the sauce. Place the ribs under the broiler and cook until the sauce bubbles, about 3 minutes. Turn over and re-glaze, cook for another couple of minutes.

6. Take the rubs out of the oven and drizzle with more sauce and top with the zest.

YUM!!!!

Beef Curry

I don't usually like beef in my curry but we tried this last week from Food & Wine and it was delicious. It was very quick to make although it could be a while before the smell of the house is curry free. Occupational hazard I suppose...

1.5 lbs lean ground sirloin
1 large onion, finely chopped
1 carrot, finely diced
handful of cauliflower florets if you have some
2 TB minced ginger
2 garlic cloves minced
1.5 TB curry powder
2 TB flour
1 large yukon gold potato, cut in 1/2 inch dice
1.5 cups chicken broth
14 oz can of coconut milk
14 oz can of diced tomatoes with juice
1 cup frozen peas

1. In a large dutch oven, heat a bit of canola oil and then add the sirloin. Break it up as it cooks so that you don't have any lumps.

2. Add the onion and ginger, potatoes, carrots and cauliflower if you have them. Cook until soft. Add plenty of salt and pepper.

3. Add the curry powder and cook for a minute or two. Then add the flour and stir until all veggies are coated.

4. Increase the heat to high and add the chicken broth and tomatoes and stir well. Stir up any bits from the bottom of the pot.

5. Bring to a boil and then and then lower the heat to low, cover and simmer for 20-30 minutes. If the sauce is too thick, add some broth. If it's too runny, leave the lid off for a bit and let it boil away.

Serve with basmati rice and/or toasted naan with butter.

Pork and Cheese Tamales

When I was in school in Boulder, I worked at the Africa Travel Center one summer. Going to the farmers market for lunch was often a highlight of my day. My favorite stop - the tamale cart. I'd never had them growing up, I didn't even know what they were! And since then, I don't really order them if I'm out for dinner and never thought that I could make them myself. But they're EASY! They just take a little bit of time. Our local grocery store sells the corn husks, Whole Foods also has them too. And all you need is masa - a corn flour that's usually sold in the Mexican section of the grocery store (or also available at Whole Foods). These are best using pulled pork - a great way to use leftover carnitas. I like to fill them with extra cheese. This recipe makes a load of them. Steam them all and freeze the leftovers. I often wrap them individually in plastic wrap. Take them out of the plastic and microwave for 1 minute and you have a great lunch or snack.

24 dried cornhusks

2 cups chicken broth
1 1/2 cups corn
3 3/4 cups masa harina
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup butter, melted

3 cups shredded pork, with salsa mixed in
1 package of shredded cheese - mexican combo or chedder and jack

1. Place the corn husks in a large pot of boiling water, cover and remove from heat.

2. Combine the broth and the corn in a blender and blend until still a little chunky.

3. In a large bowl, combine the masa harina, baking powder, and salt. Add the broth mixture and the butter and stir until a dough forms.

4. Drain the husks but leave them in the pot with the lid on.

5. To assemble the tamales, take one husk from the pot and cut a thin strip from one edge (1/4 inch). Place the husk in front of you so that the cone end is away from you. Take a couple tablespoons of dough (about the size of a meatball) and roll it gently in your palms. Press the dough into the husk so that it's pressed out into a square on the flat edge of the husk, leaving an inch or so on each side without dough. You don't want it too thick. Place a couple spoons of the pork and a bit of cheese in the middle of the dough so that it extends the length of the dough vertically. Roll the dough so that it covers the filling and the husk forms a tube. Fold up the bottom of the husk twice and tie down with the strip you cut before making the tamale. The other end should be open.

5. When all of your tamales are rolled, put enough water in a large pot with a steamer so that the water reaches just below the steamer. Place the tamales vertically (open side UP!) on the steamer so that they're snug standing in the pot.

6. Cover and bring the water to a boil and then reduce heat so that the water is simmering and steaming the tamales. Steam for 45 minutes - but make sure your water doesn't completely evaporate. Keep the temperature lowish.

That's it!