How to make your own feta cheese « Chef in disguise Feta cheese is a type of Greek cheese that is pickled or brined. The brining process gives feta cheese its characteristic salty, tangy flavor and a crumbly consistency. Feta cheese can be served as a table cheese, used in baking savory dishes usually paired with spinach as a filling for pastry or as a stuffing for chicken, or served as an appetizer or in salads( it is a key ingredient in Greek salad which I will be sharing soon). I have always bought my Feta cheese until John of From the Bartolini Kitchens posted his recipe for Feta cheese. I have made ricotta cheese, homemade yogurt, labneh, Nabulsi cheese and cottage cheese (coming soon) and thought I was ready to take on a new cheese and I am really glad I did. Recipe Source: From the Bartolini kitchens Ingredients yield: approx ½ pound ½ gal (64 oz or 2 liters) goat’s milk (cow or sheep’s milk may be used) – ultra-pasteurized goat’s milk cannot be used. ¼ rennet tablet dissolved in 3 oz distilled water at room temp 1/2 teaspoon salt
How to Make Cream of Chicken Soup I haven’t bought cream of cr*p soup in years. Sorry, that’s what I call it. This is why I don’t have my own cooking show. I disparage packaged goods with vulgar, yet catchy monikers. Put butter in a pan. Add an equal amount of flour. Add 8 times as much liquid as butter. Cook and stir about 3 minutes, until smooth and heated through. Note: 2T butter, 2T flour, and 1 c. milk makes about the same amount as a 10 oz. can of condensed soup. Variations: Cream of chicken – add half milk or water, and half chicken broth. Cream of mushroom – cook up some chopped mushrooms in the butter, then sprinkle with the flour and proceed. Cream of celery – soften finely chopped celery in the butter, then proceed. Let’s compare homemade Cream of Chicken Soup to Campbell’s Cream of Chicken condensed soup: MY CREAM OF CHICKEN: butter, flour, milk (or water), chicken stock.MY COST: 1/2 c. milk, 10 cents.
Crash Hot Potatoes Man, do I love Australia. First, my oldest daughter was conceived there on our honeymoon…and while we’re on the subject, have I ever shared with you that we almost named her “Sydney” as a nod to her point of origin? In the end, I chickened out, though—I thought that might be a little corny, and truth be told, I think she was actually conceived in Brisbane. Anyway, I just love Australia. They’re so simple, it’s terrifying. For now, though, let’s take a chill pill and make Crash Hot Potatoes! The Cast of Characters: New Potatoes (or other small, round potato), Olive Oil, Kosher Salt, Black Pepper, and whatever herb you like. Begin by bringing a pot of salted water to a boil. Add in as many potatoes as you wish to make, and cook them until they’re fork-tender. Oh! Next, generously drizzle olive oil on a sheet pan. This will mean the difference between the potatoes sticking and not sticking, so don’t be shy here. When the potatoes are tender, place them on the cookie sheet… Or something. Mmmm.
Homemade: Nacho Cheese Sauce When I was a teen (I feel old just for saying that) I was addicted to tortilla chips and cheese salsa. Addicted. Me and one of my friends would get together on the weekends and we’d eat the same thing every time – poutines, dill pickle chips (can you tell we’re Canadian?) I’ve tried many times to recreate both my favourite cheese salsa and the nacho cheese sauce you get poured over your chips at the theatre, but nothing ever came close. You can control the heat in many ways. To be honest, I probably won’t be watching the Super Bowl on Sunday. Homemade: Nacho Cheese Sauce Ingredients 4 oz. pepper jack cheese,shredded4 oz. cheddar cheese, shredded1 tablespoon cornstarch1 (12 oz.) can evaporated milk, divided2 teaspoons hot saucepinch salt Instructions Toss together cheese and cornstarch, in a medium-sized saucepan, until evenly coated. Adapted from Serious Eats.
2 Pumpkin Pies Bacon Guacamole Grilled Cheese Sandwich A guacamole grilled cheese sandwich has been on my to try list for a while now and since I was making the bacon guacamole on the weekend I figured I would just pick up double the ingredients and make both. The basic idea behind this grilled cheese is quite simple and it started out with just adding guacamole to a grilled cheese but with the success of combining salty bacon-y magnificence with cool and creamy guacamole I could not resist adding a few slices of bacon to the sandwich. I also had some leftover corn tortilla chips from dipping on the weekend so I decided to crumble a few of them and add them to the sandwich for texture. Like all grilled cheese sandwiches this one is pretty easy to make though you want to try to remember to pull the guacamole out of the fridge early so that it can come up to room temperature before adding it to the sandwich. Does this grilled cheese sandwich look good? Bacon Guacamole Grilled Cheese Sandwich Servings: makes 1 sandwich Printable Recipe Directions
Homemade Paneer/Panir (cheese) | Global Table Adventure Makes 1 block of cheese Cheese lovers, come closer. I have a secret to tell you. I never thought I’d be able to do this. I thought it would be hard. I didn’t. The truth is, the only thing standing between you and great cheese is a half gallon of milk, salt, and a little lemon juice. That’s pretty ridiculous. And empowering. Trust me. Ingredients: 2 quarts (8 cups) whole milk 1 1/2 tsp salt 4 Tbsp strained lemon juice Cheesecloth Method: Every once in a while life gets frustrating. It’s hard to know for sure, sometimes. On days like this it’s nice to take a stroll in the desert – to clear your mind of all the junk. Hello, Indian desert! Thar Desert. Take a deep breath and go. Then stop in a nearby village. Be sure to say hello to the cattle, while you’re there. “Hello!” Cattle in Tikar. After a few “moos” you’ll feel better. Which means you’re ready for the next step: to make some cheese. First step: Add milk and salt to a medium saucepan. When done, squeeze the extra liquid out. As for the cheese?
Granny's Rolls