Smoked Motz

After taking our cheese class we took a break from making it homemade. But a new smoker purchase revived our desire when we saw smoked mozzarella on FoodNetwork's Best Thing I Ever Ate.

While it might look like a big 'ol marshmallow, it's the end result of a half gallon batch of whole milk mozzarella smoked low and slow for about 40 - 60 min.
The recipe for the cheese comes from Ricki Carroll's 'Home Cheese Making' book, which I would highly recommend if you are interested in soft to hard cheeses as a beginner. Very easy instructions and loads of information!

We had the sliced mozzerella in a crusty bread sandwitch with some pesto spread. It was also wonderful in a BBQ Pulled Pork Pizza which also came from our smoker. Mike's getting a lot of practice on the smoker and our dishes are getting better and better each time!

It got us so excited that we ordered a cheese press so we can start making hard cheeses. Hope to report back in a few months once they've matured!

Cheese Making

Last year, in 2010, Mr. Mike and I took a Cheese Making class from our local guru here in Minneapolis, Jodi Ohlsen Read, from Shepherds Way Farms. With just a few ingredients we learned that you can make ricotta or paneer from fresh milk. You just fill a large pot with 1 gallon of whole milk and 1/2 cup heavy cream. Heat slowly to a soft boil right around the time that a light foam starts to form, stirring slowly. Remove from heat and stir in 2 tablespoons of lemon juice. Set the pot aside and let the mixture separate into whey and the cheese (about 1/2 hr - 45 min) Scoop out the cheese into a strainer lined with cheese cloth and drain softly. Mix with herbs and salt for a fresh taste. We saved off the whey, which is still good when mixed with a shake. It has lots of good protein and elements in it. Also dogs, chickens, and pigs really like it mixed with food. Just a little bit though. After our first successful ricotta we tried paneer (press the ricotta till it is thick, cool, slice, and grill) we also bought some specialized cheese products to make mozzarella. Next would be a farm house cheddar. After that we'll have to invest in a cheese press and heat/humidifier to make some of the more high end cheeses. It's a process!

Get that Latin Feeling...

I work with a wonderful woman named Amalia as a fun side job. I met her through my volunteering at the local Arb classes. Her site has some really wonderful Latin dishes that you can print right off.

Over the past year I've made some of those yummy Latin dishes with her. My favorite is this very simple Black Bean tortilla side dish. It goes with anything and is great for leftovers.

Mix mashed black beans with Queso Blanco cheese till just together. Heat small corn tortillas on a medium heat, then fill with the mixture and grill at a higher heat with olive oil till just browning. (Heating them first makes them less brittle)

The first picture is from a Chili Rellenos that I made with a beef filling and spicy cheese. I'll try to put that recipe up at some point. It was really really yummy also.

Enjoy the last snows of winter! (Hopefully) The husband and I are on a countdown to a vacation to Ireland and Scotland this spring.... 39 days and counting!

Squash-a-roo Part II

I know it is a little late coming, but here are some pictures of the squash from the previous post.

Homemade crust, par-baked.

Melty cheese and tart ginger :)

Leaf cutouts are from Williams Sonoma a few years back.

YUM!

Irish Cream Cheesecake

Again, March rolls in filled with baseketball, Corned Beef, and teasing warm weekends. Here in Minnesota we still have piles of snow and I watch with envy as other parts of the country start into spring.

Well I can control the color of some things. Most notably the green cheesecake we made for the upcoming St.Patrick's Day week.



The cheesecake recipe is a simple one, adapted from my sister who made the best cheesecakes growing up in Wisconsin. I added some Irish Cream flavoring and green food coloring in different layers to make a cake which resembles Irish Coffee. I may have to try adding some instant cappachino next year....



Basic Cheesecake
3 tbsp butter
1/2 cup brown sugar
2 cups graham crackers, crushed
1/4 cup hazelnuts, crushed

2 packages cream cheese, room temp
1 cup sugar
1 tbsp Irish Cream flavoring (or other extract)
2 eggs

Melt butter in a bowl and add sugar, graham crackers and hazelnuts. Make sure there is enough butter to be slightly sticky and press into a spring foam pan.

Mix cream cheese, sugar, and flavoring until smooth in a blender. Add eggs one at a time until well mixed. Pour into pan and bake at 350 degrees for 30 minutes until slightly browning at edges and still a little jiggly in the middle. Let cool on counter and chill for atleast 4 hours. Slice and serve.

* I double the cheese mixture and time to bake for a thicker slice.

2010 CSA

We are very excited to be signed up for the CSA again this year.

Last year we tried out Harmony Valley which was a really wonderful introduction to the local CSA programs here in the city. They have an amazing Cheese Share which we signed up for again this year, that comes out of Wisconsin.

For the Veggies we decided to try Driftless Organics in 2010. This farm is in the same region in Wisconsin, my childhood home, as Harmony Valley is. And to bring it even closer to home, I went to middle and high school with the founders, Josh and Noah.

From the site:
"Driftless Organics came into being fifteen years ago under the name Rainbow Potatoes. It was started by Josh and Noah Engel, ages eleven and nine respectively, and as the name suggests they grew a colorful spectrum of potatoes; more than twenty varieties in all. As they themselves grew, so did their ambition and the number of crops they planted. What began as a quarter acre field of potatoes on their parents’ organic dairy farm has now expanded to over one hundred acres of vegetables, fruits, small grains and sunflowers; all grown in the driftless region of local Southwest Wisconsin. Noah and Josh have been joined in recent years by Mike Lind and his small herd of grass fed beef cattle, further diversifying the operation. The three of them work together to provide sustainably grown organic food at an affordable price to people like you."

I can't wait to share what wonderful things we get in 2010!

I have been making scalloped potatoes wrong my entire life.

Until now.

So I decided in case there was any one reading this blog who is also making the same mistakes, that I would share my new found love.

I am already obsessed with potatoes. I don't know if it comes from my Irish background or just because I love hearty filling carbs, but its there. Until now my favorite has been twice baked. I think that was only because they actually turned out delicious and smooth.

Not like my scalloped, which have always been overcooked and runny. I would boil the tots, cut them as thin as I could with a knife by hand, and mix them with cheese and cream. Eatable but not that great.

I tried slicing them thicker. Mixing the cheese with egg whites. Making them from raw potatoes. Nothing worked!

Flipping through the new edition of Cooking Light I saw an Au Gratin article listing all the different types you could make. They had the regular potato, squash, sweet potato, carrot, and some others. But what caught me was how they prepared them.

The key, I have found, is pre-baking in the liquid. Of course! We have some wonderful cheese from the CSA and it goes perfect with the potatoes from my mom's garden. The simple recipe is just this:

2-3 medium potatoes, washed and sliced thin (I use a mandolin)
1 small onion, chopped
1 clove garlic, minced
1 cup milk (1% in our house)
1 tbsp flour
1/2 c cheese (gruyere or a flavorful cheddar mix)
2 tbsp parmesan cheese
1 tbsp butter
salt/pepper

Heat potatoes, onion, garlic, milk, and flour over heat until partially cooked through and mixture thickens, not too fast or milk will curdle. Flavor with salt and pepper.
Spread butter over dish. Pour potatoes into dish, coat with shredded cheeses.
Bake at 350 degrees for about 15-20 minutes or until top is brown and bubbly. Let cool slightly.