Homemade Chevre

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Who woulda thunk that some goat milk and some lemon juice could create something so outrageously good?

I'm impressed. Really impressed.

Victor started with the cheese-making a while back with homemade ricotta. We've had it a few times - mostly as a dessert. It's really awesome, rich, and fun to use. Today, he decided it was time to try chevre.

There are several ways to make a homemade chevre, with lemon juice, vinegar, buttermilk, and any number of commercial starters with a score of unpronounceable ingredients. Today, we opted for the basic lemon juice.

The concept is pretty simple.

Start with a half-gallon of goat milk. NOT ultra-pasteurized - which you shouldn't buy, anyway.

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Slowly heat milk until it reaches 180°

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Add lemon juice and stir. Let sit for 10 minutes.

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Pour into a cheesecloth-lined colander. Victor used a flour sack towel.

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Hang the bundle over the pot to drain with a wooden spoon.

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Shape it into a log and chill.

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Homemade Chevre

adapted from About.com

  • 1/2 gal quart goat's milk
  • 2/3 cup fresh lemon juice
  • salt to taste

Slowly heat the milk on the stove until it reaches 180°. Gentle bubbles should be forming and the surface will look foamy. Turn off the heat.

Stir in the lemon juice then let the milk sit for 10 minutes. The milk should curdle and become slightly thicker on the surface.

Line a colander with two layers of cheese cloth. Gently pour the milk into the cheese cloth then gather the cheesecloth up around the curds and tie it into a bundle.

Hang the bundle over a pot so the liquid can drip out. (You can do this by attaching the bundle to a wooden spoon or a ladle and setting the spoon over the top of the pot.)

Let the cheese drain for at least 1 1/2 hours. Scrape the cheese into a bowl. Stir in salt and/or other ingredients to taste.

Use your hands to pat and shape the cheese into a small wheel or log.

The flavor and texture of the cheese usually improves a little bit if you refrigerate it for a few hours before serving. The goat cheese should stay fresh in the refrigerator for 1 week.

This really, really is awesome!  It's not difficult and can be made with items many folks already have at home.

And if you have kids? A great project to get them to see how real food is made and a way to get them to eat something different.

We'll be making more. And more. And more.

 

 


Sesame Crackers

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Victor decided to make some homemade cheese today. Naturally, a homemade cheese calls for a homemade cracker, right?!?  I mean, you can't just put a luscious, creamy, bursting-with-flavor cheese on a Hi-Ho! There are standards one must uphold!

I went searching around for a cracker recipe - I wanted something simple but not entirely plain - and found something in an old Saveur that looked promising. It was a flax cracker, so I reworked it a bit and made it sesame.

And it worked!

This one is really easy to make and comes together really quickly.

Sesame Crackers

adapted from Saveur Magazine

  • 1 1⁄2 cups flour
  • 1⁄2 cup sesame seeds
  • 1⁄2 tsp garlic powder
  • 1⁄2 tsp baking powder
  • 1⁄2 tsp salt
  • 2 tbsp butter, softened
  • 1⁄2 cup milk
  • 2 tbsp extra-virgin olive oil
  • 1⁄2 tsp coarse salt

1. Preheat oven to 375°. Combine flour,  sesame seeds, garlic powder, salt, and baking powder in a bowl. Work butter into flour mixture until mixture resembles cornmeal. Gradually add milk, stirring until a crumbly dough forms (dough will be on the dry side but moist enough to hold together). Shape dough into a ball, wrap in plastic wrap, and transfer to the refrigerator to let relax for 10–15 minutes.

2. Divide dough in half. Roll first piece on a lightly floured surface to a 1⁄8"-thick rectangle, about 10"× 12".  Brush dough with half the oil and sprinkle with half the salt. Cut dough into rectangles. Using a thin metal spatula, transfer dough rectangles to a parchment paper–lined baking sheet about 1⁄2" apart and set aside. Repeat process with remaining dough, oil, and salt.

3. Bake crackers until golden brown, about 12 minutes, rotating pans halfway through baking time.

I used Maldon Salt from England to top the crackers because, well... I have a box. I think I'm up to about a dozen different salts, all of a sudden. Don't ask me how it happens. It just does.

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They rolled out really easily. I wasn't concerned with making them all the same size, but I did trim the sides to make them all even.

 


Coconut Cheesecake

We're in a bit of a celebratory mood this evening, so it's time to break out the cheesecake! I actually made this a couple of days ago, because cheesecakes tastes a lot better when they're left to sit for a couple of days. It's not always easy to do, but 24 hours is pretty much the minimum.

Nonna really likes cheesecake and she really likes coconut, so I thought  a combo of the two would be something fun. I was right. It's fun. And really creamy and yummy, too!

I made it a bit differently than my usual cheesecake.  Since I put in a whole can of Coco Lopez, I added another egg and cut back on the sugar because the coconut cream is sweetened. The crust was pre-baked to make it crisper and the whole shebang was baked at a low temperature to keep it from cracking.

I have a nasty habit of over-mixing my cheesecake batter - whipping too much air into it - and having them rise too much and then fall. This one is made in a  food processor, so the extra air wasn't incorporated.

I didn't top it because I thought it would have enough flavor on its own, but just about any fruit from strawberries to papaya would work.

Coconut Cheesecake

Crust:

  • 2 cups coconut
  • 1 pkt graham crackers, broken (8-9 crackers)
  • 1/4 cup sugar
  • 1/2 stick butter

Fillling:

  • 4 8 oz packages cream cheese
  • 1/2 cup sugar
  • 1 15-ounce can Coco Lopez Cream of Coconut
  • 1 tsp vanilla
  • 1 tsp coconut extract
  • 5 large eggs
  • Pinch salt

For crust: 
Preheat oven to 350°. Blend all ingredients in processor until finely ground and sticking together, 1 to 2 minutes. Press crumb mixture onto bottom and sides of 9" spring form pan. Bake crust until golden, 14 to 15 minutes. Cool crust on rack. Increase oven temperature to 425°.

For filling:
Blend cream cheese in processor until smooth. Add sugar and process to blend. Scrape bowl. Add cream of coconut, vanilla, coconut extract, and salt. Blend Add eggs 1 at a time, blending after each addition. Pour filling into cooled crust.

Bake cheesecake 10 minutes. Reduce oven to 250°. Bake until center is softly set, about 1 1/2 hours longer. Turn off oven and let cheesecake cool in the oven 1 hour. Refrigerate overnight.

 


Shrimp and Scallops, Italian-Style

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Our friend Dorrie and her beau Daniel are visiting from Boston. Dorrie is off to Italy next week. Time to cook Italian! (Like I need an excuse!)

The farthest south she will be is Milan/Verona/Venice, so we thought a Venetian/seafood dinner was in order.

Northern Italy is definitely European, and Southern Italy is Mediterranean.  The food really does reflect the regions - like grits down South, beef in Nebraska, and fusion in California.

Polenta and seafood were my goal - Venetian food in honor of the fact that one year ago we were dining on the Grand Canal, ourselves. I broke out my trusty La Cucina Italiana magazines and went to work.

I saw an idea for a scallop and shrimp stew of sorts and knew I could play with it. And play, I did!

Shrimp and Scallops with Polenta

  • 1 lb scallops
  • 1 lb shrimp
  • 2 cloves garlic, minced
  • 1 small onion, minced
  • 6 tomatoes, rough-chopped
  • 2 cups broth
  • 1/4 tsp saffron
  • 1/2 tsp crushed red pepper
  • 1/4 cup mixed fresh herbs - basil, oregano, parsley...
  • juice and zest of 1 lemon
  • flour for dusting scallops.

Lightly dust scallops in flour seasoned with salt and pepper.

Add olive oil and a pat of butter to a large skillet. Brown scallops and remove from pan. Add onion and red pepper and saute until onion is translucent. Add garlic and quickly saute.

Add broth, tomatoes, and saffron and bring to a boil. Simmer about 10 minutes and allow liquid to reduce a bit.

Add shrimp and cook about 3-4 minutes or until barely cooked through. Add scallops and continue cooking until scallops are cooked through.

Add fresh herbs and taste for seasoning, adding salt and pepper, to taste.

Serve over cheesy polenta.

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Cheesy Polenta

  • 1 cup polenta (I use Adluh grits from South Carolina!)
  • 4 cups milk
  • 2 tbsp butter
  • 1 cup shredded provolone cheese
  • 1/2 tsp garlic powder
  • salt and pepper, to taste

Bring milk to boil in large saucepan. Reduce heat and add butter and seasonings.

Slowly stir in polenta. Cook, occasionally stirring, about 40 minutes or according to package instructions. Stir in cheese and continue cooking until creamy.

Of course, we had to have some appetizers before the main course!

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We started with a roasted vegetable salsa - Extremely simple to make and really fun and flavorful.

Green beans, zucchini, yellow squash, red pepper, green pepper, and onion, grilled and chopped. I added olive oil, a splash of white wine vinegar, fresh chopped herbs, and a bit of S&P.

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And then a caponata because I already had an eggplant. It''s Sicilian. So shoot me.

Caponata

  • 1 medium eggplant cut into cubes
  • 1 medium onion,  roughly chopped
  • 3 tomatoes, cut into cubes
  • 1/2 cup roughly chopped green olives
  • 1 cup chopped celery
  • 2 tbsp capers
  • 1/4 cup walnuts
  • 1/4 cup raisins
  • 2 tbsp red wine vinegar
  • chopped fresh herbs - basil, mint, oregano
  • 2 tsp sugar

Fry eggplant in olive oil until cooked. Remove from pan and set aside.

Add onion and celery to pan and cook until onion is translucent. Add tomatoes and cook until slightly thickened. Add eggplant back in and cook until everything is blended together.

Add remaining ingredients and heat through.

Serve barely cold or at room temperature.

We also had roasted red and hot peppers...

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Yum.

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We went with both figs and peaches for dessert. They were both too good to choose one over the other.

We made more Fresh Ricotta  and broiled peach and fig halves with a bit of demerara sugar. We then drizzled a bit of honey on top and scattered them with pistachios.

We had a blast.

 

 


Chicken and Sausage Jambalaya

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Time for a bit of a clean-out-the-refrigerator meal. Andouille sausage, chicken, bell peppers, tomatoes, celery...  Otherwise disparate items that came together with a cupful of rice to create a pretty unique meal.

I like taking a bit of this and a bit of that and making something fun out of it, and rice is the perfect vehicle for pulling everything together. And andouille sausage is the perfect item to spice it up.

This wasn't exactly a traditional jambalaya, more a non-seafood paella, except I baked it instead of cooking on the stove-top. That would have given it the characteristic crunchy bottom that is considered a delicacy, but Nonna would have had a problem with chewing, I'm sure.

It really was a simple dish to pull together. I cut up 2 andouille sausages and 1 chicken breast. Sauteed them in a bit of olive oil and then added 2 diced bell peppers and a clove of garlic. When they cooked down a bit, I added 2 large tomatoes that I diced and let it cook down a bit, as well. Then went in a cup of rice and 2 cups of water. A pinch of salt and pepper.

I put a lid on it and it then went into a 350° oven for 45 minutes.

Properly-spicy, creamy, and satisfying.

And Nonna cleaned her plate.

 


Homemade Ricotta

 

We're planning dessert for Wednesday. I had an idea for s broiled peach with fresh ricotta and a warmed honey and pistachio topping. Victor suggested figs and balsamic.

I started drooling.

Decisions, decisions... I decided I had to make both and see which one I liked best. Actually, I decided that a balsamic reduction with pistachios would work with either, so I nixed the honey completely.

Victor made the homemade ricotta today, so I went to work...

I sliced a peach and a couple of figs in half and sprinkled them with demerara sugar. Under the broiler they went until the sugar crystallized and the fruit was heated through- just a couple of minutes.

I topped each piece of fruit with some homemade ricotta and then drizzled everything with a balsamic reduction. The final act was chopped roasted and salted pistachios.

Both of them were stellar...

Fresh Ricotta

  • 1 cup heavy cream
  • 3 cups whole milk
  • 1 1/2 cups buttermilk
  • 1/2 tsp salt

Add all ingredients to a heavy pot and simmer 15-20 minutes.  Remove from heat and allow to sit for 30 minutes.

Scoop curds into a cheesecloth-lined sieve and drain about 30 minutes.  Squeeze to remove as much whey as possible.

Cover and chill.

Balsamic reduction is pretty basic. Place balsamic vinegar in a pot and bring to a boil. Reduce by at least half, until it is syrupy. Be careful not to burn it and use the vent or open windows...

So the question is... which one will be dessert on Wednesday?

Find out Wednesday...


Wolffish

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There's a new fish in the neighborhood - wolffish! It is not bad.

Firm-flesh and buttery, it has characteristics of lobster - not surprising since it eats lobsters and mollusks... It holds together well and can be broiled, baked, grilled, or fried.

Tonight, I opted for a simple baking with panko breadcrumbs. I mixed the crumbs with olive oil and a pinch of garlic powder, salt, and pepper - I wanted to taste the fish. It went into a 350° oven for about 20 minutes and then under the broiled for another 2 or so. I probably could have let it go just a few minutes longer before turning on the broiler, but it came out great. I drizzled a bit of lemon butter on top just because...

Corn on the cob and scalloped potatoes finished it off.

Nonna ate every bite! I wasn't sure about this one so I didn't say anything. I just let her sit down. She literally ate every bite, so seafood will be on the menu a bit more often! I am pleased.

Later tonight we're going to be working on a dessert concept for Wednesday. We have a great idea but have two different ways of going about it...  Both involve homemade ricotta.

Film at 11...


Pork Chops with Mustard Cream Sauce

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The herbs are from the garden. The tomatoes from the store. I can't wait for our plants to start producing. There is nothing like a homegrown tomato. I rarely bought tomatoes, but Nonna really really likes them, so who am I to argue? I'm buying vine-ripened organic. They're not picked green and gassed...

Fresh tomatoes really are delicious. A bit of fresh herbs, garlic, olive oil, salt and pepper - it's all it takes.

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In a matter of minutes, a great side dish is created.

I've actually had today's dinner planned for a few days. I've been waiting for the mustard to be ready to make a mustard sauce for pork chops. It really was the first thing I thought to make with it. Take a basically healthy product and add cream to it. That's my style.

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I pan-seared the chops and then finished them in a hot oven for about 15 minutes. The sauce was simply a bit of heavy cream I reduced down a bit, and a couple tablespoons of the Irish Whiskey Mustard I just made. Simplicity. Lundberg whole-grain rice on the side.

The sauce came out great and it was perfect for sopping up with slices of french bread.

Nonna ate everything - including two helpings of tomato salad. Victor cleaned his plate, as well.

And there's plenty of mustard for a few more experiments!

 


Irish Whiskey Mustard

I have made so many different sauces in my life I flat-out can't remember half of them. From the classic French sauces to mayonnaise to a basic ketchup, I've made 'em. But I've never made mustard. Until today.

I don't know what kept me - I have loved mustard since forever. We always have at least a half-dozen - usually more - different mustards in the 'fridge at any given moment, from traditional yellow to dijon, spicy brown - and then the off-the-wall ones from local shops or spiced with chipotles, garlic, hot/sweet/honey... they are there.

A while back a friend of Victor's sent him a recipe for a beer mustard. I was intrigued. I sent off for some mustard seeds and the rest, as they say, is history. The beer mustard didn't turn out - methinks my beer was old - but I thought it out, did a bit of research, and decided there just isn't anything that can't be done with some mustard seeds and a bit of vinegar!

I thought a nice Irish Whiskey mustard would be a good start - and I was right!  It's smokin'!  I used a combination of yellow and brown seeds. Yellow are milder and brown are hotter.

The seeds need to soak in the liquid for a day or two, so plan accordingly.

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These are the seeds after soaking two days. The mustard came out just a tad thinner than I would have liked, so I've adjusted the liquid a bit in the recipe, below.

Irish Whiskey Mustard

  • 2/3 cup yellow mustard seeds
  • 1/3 cup brown mustard seeds
  • 1 cup white wine vinegar
  • 1/2 cup water
  • 1/3 cup Irish Whiskey
  • 1/2 cup brown sugar
  • 1 tsp salt

Place mustard seeds, water, vinegar, and Irish whiskey in a non-reactive bowl and cover with a tea towel. Let sit at room temperature about 2 days.

Blend mixture in a blender with the brown sugar and salt until smooth.

I have no idea how long it will last in the 'fridge, but it should have a pretty hefty shelf-life...

Fresh mustard is hot. It loses its heat over time. Enjoy it as it is or try a mustard cream sauce... Or add it to your favorite dishes.

Just enjoy it. And then make more.

I bought my mustard seeds at Atlantic Spice Co on Cape Cod. It's where I buy all my spices.

I may never buy mustard, again. This is too easy and too much fun!

 

 


Lamb Chops

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Once upon a time, I did not give a thought at all about dinner. I just made something. Victor is one of the easiest people in the world to cook for. We both have the philosophy of "If you're cooking, I'm eating," so dinner was often whatever inspiration came through that day - or what needed to be used up. For the past few months, however, I've had to make a conscious effort to make things that will appeal to an 87 year old. It's decidedly different. From winging it - which really is where my kitchen talents lay - to structure - not always my strong point.

I'm already finding myself getting into a rut.

So... yesterday when I saw some really nice lamb chops at the grocers, I brought them home. I chopped up several cloves of garlic and braved the rain for some fresh rosemary from the garden. Olive oil, salt, pepper, and a zip lock bag. I placed everything in the bag and let it set in the refrigerator overnight.

Tonight, it was merely a matter of taking them out of the bag and placing them on the grill. Simplicity.

The potatoes were thick-sliced, drizzled with olive oil, garlic powder, salt, pepper, and paprika. I laid them out on a sheet pan and baked them in a 425° oven for about 25 minutes. Simple steamed broccoli.

It was a hit - and a miss. While the chops were extremely tender and had a great flavor, they were a bit difficult for Nonna to chew. And she does like her vegetables over-cooked-to-mush.

I've done separate vegetables in the past so that may become the wave of the future. I'm loathe to start cooking separate meals altogether because I don't want her to feel like we're making her different food while we bask in gastronomic luxury, so I may just start chopping the meats a little smaller. I certainly have the experience from my health care days.

It's all a learning curve. We're learning.

 

 


Chicken Cacciatore

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It was a year ago that we were getting ready for our first trek to Italy. 15 glorious days in Rome, Florence, and Venice. 15 days of the most fabulous food, sights, and people. And the purchase of hand-made-and-hand-painted-just-for-us dinnerware. It's rainy and gloomy outside, so it was the perfect excuse to break out the Italian dishes.

Not that we need an excuse, mind you... We have a lot of different china and dinnerware and we use it all all of the time, but there really is something special about this stuff. It perks me up right away every time I look at it.

I decided I needed something vaguely Italian to go into it, tonight, so I went with a clean-out-the-refrigerator Chicken Cacciatore.  Day Five of fresh produce is starting to push a few things. Time to make use of it. And a dish like cacciatore can handle any number of additions.

I started with onions, garlic, and two bone-in chicken breasts. When the chicken was browned and the onions wilted, I added about a cup of red wine to start things off. Then, sliced bell pepper, green beans, a sliced fennel bulb, and about 6 tomatoes I sliced up. And then about a cup of chicken broth.

I let it all simmer and stew for about an hour. I added some S&P, Greek oregano, basil, and a pinch of marjoram, and let it continue to simmer...  I pulled the chicken out and let it cool so I could easily get it off the bone.

Cooked pasta in the bowl and chunked chicken on top. Sauce on top of that, and grated cheese on top of that.

It may be raining outside, but it's a sunny day in Florence, in here.

 

 


Figs and Balsamic

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I love me some fresh figs. And added to vanilla ice cream, what could be better?  Adding demerara sugar and balsamic vinegar, that's what!

After cutting the figs in half, I coated them with the demerara sugar and put them under the broiler until the sugar melted and made a nice glaze. Onto the ice cream they went, and then the whole thing was lightly drizzled with a good balsamic.

Slightly out of the ordinary and extraordinarily good.

We're eating well, tonight...