Filed under: Appetizers, Breakfast, Dessert, Food and Recipes, Snacks | Tags: homemade ricotta, homemade yogurt, ricotta
I made a batch of yogurt the other day that went south. Apparently, with yogurt, you need to start with new starter every few batches. So, because I didn’t do this, my yogurt never thickened, and just remained milk.
Here’s how you recover that mess into something else wonderful:
Homemade Ricotta
Recipe courtesy of Barefoot Contessa’s How Easy Is That? Cookbook
4 cups whole milk (you can just use your leftover milk mixture from the yogurt)
2 cups heavy cream (omit this if using your leftover yogurt mixture)
1 tsp kosher salt
3 tablespoons white wine vinegar
1. In a heavy bottomed saucepan, add milk, cream, and salt. Bring to a full boil over medium heat, stirring occasionally to prevent scorching on the bottom.
2. When at a boil, remove from the heat and add vinegar. Stir, and allow to sit for one minute. Curds will separate from the whey.
3. Line a strainer with cheesecloth, a tea towel, or a thick layer of paper towels. Pour curd and whey mixture into the strainer and allow to drain at room temperature for 20-30 minutes.
4. Cover and refrigerate in an airtight container, will last for one week. Use to spread in your lasagna, mix with fresh chopped herbs and spread on bruschetta, or drizzle with honey and serve with fruit for an italian inspired dessert.
Filed under: Food and Recipes, Main Dishes | Tags: baked pasta, cheese, farmer's pasta, giada de laurentiis
I have no idea why this recipe is called Farmer’s pasta. Maybe it’s because this pasta is the ultimate hearty baked pasta dish I know? All I really know is that this pasta dish is my favorite, so much so that it’s my go-to dish on my birthday.
It has everything I love about a good baked pasta dish: creamy pasta, cheesy sauce, a crisp breadcrumbs crust, bacon, and a flavor out of this world. Between all the good quality cheeses, garlic, and herbs, this pasta hits a homerun each time.
A little effort is needed to make this pasta. I will forewarn you. You will mess up a few pots, there are a couple steps needed to make it, and there is A LOT of cheese grating. You do have to babysit a couple things before getting it in the actual oven. Please, please, please don’t let this turn you away. It’s not hard, just takes some prep and a little time. You can do this. You should do this. You need to make this. Seriously.
Did I mention that this pasta was my favorite? I think I did. It’s lovely. Thanks to my sister-in-law for introducing me to the recipe. I don’t know what I did before I had it!
Farmer’s Pasta
Recipe courtesy of Giada de Laurentiis and foodtv.com
I will forewarn you, this dish makes a large, hearty dish. You can easily cut the recipe in half, which I do often. Except on my birthday, because I want it all! You can easily omit the bacon, too, if serving it as a side dish.
Sometimes I cannot find provolone in a block. Feel free to buy the sandwich slices and just cube them up with a knife. It works just the same as grating.
INGREDIENTS:
6 ounces pancetta, chopped
4 teaspoons minced garlic
1/3 cup all-purpose flour
7 cups milk (I used 2%)
8 ounces Fontina cheese, grated
4 ounces mozzarella cheese, grated
3/4 cup freshly grated Parmesan
6 ounces provolone cheese, grated
1 pound rigatoni pasta
3 tablespoons chopped fresh Italian parsley leaves
3 tablespoons chopped fresh basil leaves
Salt and freshly ground black pepper
2 cups fresh coarse bread crumbs
Extra-virgin olive oil
1. Get everything prepped. Preheat your oven to 350. Grate all your cheeses, grind your bread for breadcrumbs, chop your herbs and garlic, set out your measured flour, get a large pot of salted water over high heat going for a boil, and pour out your measured milk into a vessel of your choice. Get another large pot set over medium high heat, drizzle in a bit of olive oil, and chop up your pancetta (non smoked Italian bacon, find it in the deli section of your grocery store).
2. In the pot with the olive oil, brown off your pancetta until crispy. Once browned, remove with a slotted spoon to a plate and reserve for later use. Add half your chopped garlic to the bacon drippings in the bottom of the pan. Sauté until fragrant. Add your flour to the pot. Stir continually until the flour is mixed with the bacon drippings and the roux turns a pale blonde color, takes a couple minutes.
3. Slowly whisk in the milk to the flour mixture. Be careful, it will bubble and sizzle as you add it. Once it’s all incorporated, decrease your heat to medium. Season generously with salt and pepper. Whisking frequently, bring to a low bubble, until the mixture thickens enough to coat the back of the spoon.
4. Once this happens, add all the grated cheeses to the milk mixture, and whisk until well combined. Mixture will be thick. Set aside to mix with pasta.
5. Meanwhile, add your pasta to your salted water when it comes to a rolling boil. Cook half the recommended time on the package (it will finish cooking in the oven), about 5-6 minutes.
6. After your pasta has cooked, drain, and add to the cheese mixture. With a large spoon, mix the two thoroughly. Add your reserved cooked pancetta and chopped herbs. Stir until combined. Pour into a 9×12 baking dish coated with cooking spray. Mixture will look slightly loose and it will fill the pan completely. It will thicken more in the oven.
7. Final step before baking: in a non-stick skillet: heat up a drizzle of olive oil. Add remaining half of the chopped garlic, sauté until fragrant, and add breadcrumbs. Toss, toasting them slightly. Season them with salt and pepper. Then sprinkle, coating the top of your pasta. Drizzle the whole thing with olive oil, to help browning.
8. Place your baking dish on a baking sheet to catch any bubble over, and bake for 20 minutes, or until browned, thickened, and delicious.
Filed under: Food and Recipes, General | Tags: anniversary, birthday, birthday cake, flowers
This little blog is two years old!
Hard to believe. A year ago I wrote about wanting to post more and make food more accessible to your families. I hope that I have achieved this and continue to do so in the next year.
Let’s celebrate with cake again shall we?
And flowers.
Okay, so maybe the flowers and cake were for my actual birthday and anniversary. But it’s just lovely that the birthday of that blog falls in that same week of celebration. Go. Make. This. Cake. Now.
Filed under: Breads, Food and Recipes | Tags: bread in a Dutch oven, Jim Lahey, no knead bread, wheat bread
Back in November, I shared a recipe with you to make beautifully crusty bread from your very own oven. Simplicity at it’s best, the recipe required very little effort, just a little amount of planning.
For my birthday this year, I received an early present from my dad: Jim Lahey’s bread cookbook, a bread oven, and a bread rising basket.
I’ve always been big into wheat breads. I feel like they are slightly more gentle on my waistline and I just love their flavor. So I’m back with another no-knead bread to share. The same base recipe is the same except the swap with a little whole wheat flour. The method is also the same. I used my new clay bread oven and a rising basket to achieve those cute little ridges, but armed with a Dutch oven and a plain bowl, you’ll be just fine.
So get into your kitchen. A little prep and some thinking in advance, and you too can have your crusty warm bread fix.
Jim Lahey’s Whole Wheat No Knead Bread
Recipe courtesy of My Bread by Jim Lahey
2 1/4 cup bread flour
3/4 cup whole wheat flour
1 1/4 tsp table salt
1/2 tsp instant yeast
1 1/3 cup cool water
Additional flour for dusting
1. The night before you want the bread, combine all ingredients together in a bowl and stir until well blended and a dough ball forms. Cover your bowl with plastic wrap and stash in your oven (with everything turned off, you just want a non-drafty place) overnight or for 12 to 18 hours.
2. The day of the bread, remove the bread from the bowl using a bowl scraper or spatula onto a well floured surface. Fold the bread over onto itself a couple times gently, lifting the edges over to the center. Turn so that bread is seam side down and tuck under edges to make a general rough round shape. Place dough seam side down into a well floured bowl or onto a well floured towel. Cover lightly with a towel and allow to rise another 1-2 hours.
3. 30 minutes before the dough is ready, take your bread oven or regular dutch oven and lid and place into your oven. Set the oven to 475 degrees and allow to preheat. After 30 minutes, remove the dutch oven from the oven, remove the lid, and carefully flip the bread into the hot dutch oven. If bread lands unevenly, give the pot a shake to allow it to settle. Place the lid back on and the dutch oven back into your oven. Bake covered for 30 minutes and uncovered for another 15 to 30, or until the bread is deeply golden.
4. Remove the dutch oven from the oven, allow the bread to cool slightly, and then using a spatula, transfer bread to a cooling rack. Allow to fully cool before slicing.
Bread is great sliced for sandwiches or served with dinner simply smeared with a pat of butter. Need more instruction? Reference the earlier post on no knead bread and you find a link to a video to watch Jim Lahey make the bread himself.
Filed under: Food and Recipes, Main Dishes | Tags: date night, Grilled shrimp, pasta, shrimp diablo
My husband and I love creating date nights at home. Even more, we love when the food of date night centers around the grill. I love, even more so, when I don’t have to cook the date night meal!
This recipe combines all the ease and flavor of date night. It comes together in a snap, grills quickly, and feels special enough to be called date food. Pop in a movie, pour a beverage, and you’re good to go, just you and yours.
Diablo Shrimp with Angel Hair Pasta
Recipe courtesy of Weber Grill
INGREDIENTS:
1/2 cup unsalted butter
1 tablespoon finely chopped garlic
1 teaspoon ground cayenne pepper
1/2 cup dry white wine
4 tablespoons finely chopped fresh Italian parsley, divided
1 pound extra-large shrimp (16/20 count), deveined but not peeled
1/2 teaspoon kosher salt
8 ounces angel hair (capellini) pasta
1/4 cup extra-virgin olive oil
1/3 cup freshly grated Parmigiano-Reggiano cheese
1 lemon, halved
1. In a medium saucepan set over medium heat, melt butter. When melted, add garlic and cayenne. Cook until fragrant. Add wine. Reduce mixture by half. Stir in 2 tbsp of the chopped parsley. Set aside to cool.
2. When mixture is cool, toss marinade, salt, and shrimp together in a large bowl. Set aside and prep grill.
3. Grill the shrimp over direct high heat (450° to 550°F), with the lid closed as much as possible, until just opaque, 3 to 4 minutes, turning once. If flare-ups occur, temporarily move the shrimp away from the flame, positioning them over indirect heat.
4. Meanwhile, bring a large pot of salted water to a boil. Cook pasta to al dente according to package directions. When pasta is done, drain, and toss with the olive oil, cheese, and remaining parsley.
5. When shrimp is done, transfer to a clean bowl, and squeeze lemon halves over. Toss and serve immediately alongside pasta. Goes great with a side caesar salad!
Filed under: Breakfast, Food and Recipes, Snacks | Tags: crock pot yogurt, Greek yogurt, homemade yogurt
Recently got this idea from a good friend, Tea with SB: homemade yogurt.
Reasons you should try this:
1. It’s simple. Done in a crock pot, and incubated overnight. You mostly can leave this and forget it.
2. It saves money. You can make homemade organic Greek low-fat yogurt for half the price than the name brand stuff at Kroger.
3. Taste. I was iffy on this one. Especially since I’m not a huge fan of plain yogurt. But this has transformed me. It’s so much more of a cleaner flavor, less tart in your mouth, and simply luscious.
4. Your health. You alone control the quality of ingredients.
What do you need?
A half gallon of organic milk, you decide the fat content (I used 2%), and previously bought or made yogurt to use as the starter (I suggest Stonyfield organic Greek yogurt or Fage brands).
How do you make it?
Reference these websites:
1. The Girl’s Guide to Crock Pot Yogurt
2. Tea with SB’s Guide to Crock Pot Yogurt
There are simply so many uses for the end product, whether additions in cooking, straight for breakfast, or freezing for homemade frozen yogurt. Get those crock pots out, plug them in, and get them to good use! Plus, see the Girl’s guide to what happens if your yogurt fails…ricotta (note taken for a must feature in future post!).
**Update, as of 5/13: After making three batches of yogurt now, and after reading several recipes, I’ve found you get a better end product by adding some nonfat powdered milk, up to 1/3 cup for every 4 cups of milk. Just whisk in at the same time you whisk in the starter for your yogurt.
Filed under: Food and Recipes, Main Dishes, Side Dishes | Tags: burritos, cilantro lime rice, Mexican food, siracha, steak
Well, we did arrive safely back from Chicago. Pretty much, over the past two weeks, we have been operating in the inevitable post-vacation slump: that time in which it takes you to become reacclimated to the real world and become productive once again. This picture sums it all up.
I did plant my garden and have harvested my first few basil sprigs of the season. That makes me happy.
I’ll share more on our trip later. Right now, I just want to give you a recipe that my husband and I have both been working on perfecting, and there’s no better time to share it than Cinco de Mayo. In fact, this is probably what we will be making ourselves on that day (I do love excuses to make Mexican food). We have long been fans of this genre of cuisine, and have been loving the new fresh burrito movement that’s been around for some time now with places like Chipotle and Qdoba. So we decided to venture out and try to make these at home. We might never turn back. I find myself craving them at least once a week now, and they have even introduced me to my new favorite ingredient: sriracha, a Asian inspired garlic chili paste. I’m pretty sure that it could heal a broken heart like chocolate. At least in my world. Hope you enjoy! Fiesta!!
Steak Burritos with Cilantro Lime Rice
Recipe developed by Ganache (and husband)
INGREDIENTS:
For the steak:
1 1lb flank steak
3 tablespoons fresh lime juice
2 tbsp chopped garlic
1 1/2 tablespoons hot chili sauce (such as sriracha)
1 tablespoon ground cumin
1 teaspoon finely grated lime peel
2 tablespoons olive oil
2 tbsp chopped cilantro
2 tsp kosher salt
For the cilantro lime rice:
3/4 cup basmati long grain white rice (Make sure it’s basmati. It makes the world of difference.)
1 tbsp olive oil
2 tbsp chopped fresh cilantro
1 1/2 cups water
Juice of one lime
For the burritos:
Good Mexican blend cheese (I used Sargento Artisan Mexican blend)
Burrito size flour tortillas
Homemade or good store-bought pico
Chopped lettuce
Sour cream and/or guacamole as desired
Sautéed bell peppers and onions (as if for fajitas)
1. Combine all marinade ingredients for the steak in a plastic zip top bag. Smush around to combine. Add the whole steak. Seal, pressing out as much air as possible. Smush around until steak is well coated with the marinade. Let sit at room temp for 30 minutes.
2. While steak is marinating, make rice. Add olive oil to the bottom of a 2 qt pan and heat over medium high heat. Add rice, and stir. Sauté, stirring frequently, in the olive oil until grains smell toasted and you can see them turn slightly brown. Add lime juice, give a stir, and add water. Reduce to a simmer and cover. Allow to cook for around 20 minutes, or until water has been absorbed. Remove from heat and keep covered for 5 minutes to steam rice. After that, remove the lid, add cilantro, and fluff and combine with a fork.
3. Heat a grill pan over medium high heat. Remove the steak from the marinade. Grill on the pan for 8-10 minutes total, flipping once. If your steak is too long to fit in the pan at once, cut in half and work in two batches. Remove the steak from the grill to a clean cutting board and loosely cover with foil. Allow to rest while you cook the bell peppers and onions on the same grill pan. I used one sliced bell pepper and one sliced onion. Like you do for fajitas.
4. Get ready to assemble!! Thinly slice your steak across the grain. Steam your tortillas in the microwave in a damp paper towel for 30 seconds. Start with a little sour cream and cheese on the bottom, add rice. Then add steak and veggies. Then top with pico, lettuce, and guacamole as desired! Roll and enjoy!
