Posts tagged "Cheese"

SUNDAY BAKING PROJECT #4 – HAM AND CHEESE BRIOCHE PUDDING

 

 

 

 

 

 

Ham and Cheese Brioche Pudding was the selection for Week 4.  It was decided upon as a nice contrast to the sweet selections from the previous weeks.  Unlike the previous 3 selections which we loved, this one will not go on my favorites list.  My Husband and I both love Bread Pudding, but as a sweet dish; it turns out that the savory version is not so palatable for us.  I am not a fan of Ham but my Husband likes it, and eats Ham and Cheese Sandwiches at least once a week, if not more often, so I decided to stick with the Ham and Cheese Version.  The Bread portion of the Pudding is Brioche.  I used Challah which is very similar to Brioche.  The Pudding itself was beautiful – it raised up and was a beautiful golden brown and had a great texture but would have been more to our liking if it had apples, raisins and some brown sugar in it.

I served the Brioche Pudding for Breakfast along with Maple Syrup and Watermelon on the side.

 

 

 

 

  With Maple Syrup and Watermelon

 

 

 

 

 

 

 

 

 

 

 

 

To make the Pudding you cut up 12 ounces of Brioche or other similar bread   (I used Challah which is very similar to Brioche) and place in a buttered baking dish (12” x 12” or even 10” x 10” will do).  I made half a recipe and used an 8” x 8” dish which was perfect.

 Cubed Bread

         Bread in Baking Dish

 

 

 

 

 

 

 

 

 

Gouda Cheese

 

            Shredded Gouda

 

 

 

 

 

 

 

 

 

 

 

Prepared Ham 

 

Combine the Eggs, Milk or Cream or Half and Half along with the seasonings which are Salt, Pepper, Cayenne and Nutmeg.

Custard Ingredients Mixed Together

 

Pour the Custard mixture over the bread cubes and top with Julienned Ham and Shredded Cheese.

 

 

 Custard Added

      Ham and Cheese Incorporated

 

 

 

 

 

 

 

 

 

 

In the photos above you may see that the Bread and Custard Cubes are in a different dish than the product with the Ham and Cheese.  I mistakenly thought that the half recipe would fit in my ceramic loaf dish but not to be – had to transfer the mixture to my 8 x 8 glass baking dish.

 

Press everything down so that the bread absorbs the custard and the Ham and Cheese are incorporated into the whole.  Slivered Green Onions  (which I omitted) are sprinkled on top.

 

The complete recipe can be found at Cooking – New York Times

Normally Bread Pudding is assembled and then refrigerated overnight so that all the custard is absorbed into the bread.  This recipe did not call for that but since we were going to eat it for breakfast, I did do that.  I made it in a glass baking dish, so I had to let it warm up for about an hour before baking it.  The baking took 45 minutes, exactly what was called for in the recipe.  The Pudding should be served immediately or it can be baked and cooled and then cut up into squares as suggested in the recipe or you can just reheat any leftovers that you may have.

 

 

              Baked Pudding

              Plated Pudding

 

 

 

 

 

 

 

 

 

 

 

 

 

With Maple Syrup

 

Even though I only made a half recipe we still had leftovers which I sent home with my Grandson who loves Ham.  I have yet to hear if he has eaten it and if he likes it.  Will notate that here when I find out.

 

I am sure that many people will like this version of Bread Pudding, especially if you are a fan of Quiche.  I do like Quiche but never make it with Ham.  I usually use Spinach or Mushrooms.  I am a Vegie Fan, but not a Vegetarian or Vegan.  I am thinking though of becoming a Pescatarian.  I do not get stuffed when I eat fish and/or vegetables like I do when I eat meat.

There are variations among the members of our group – some did use Spinach, another used Bacon, etc.  And a couple of the members made the Brioche Loaf from the recipe that was given.  I did make my bread but it was Challah and since I had it on hand decided to use that instead since it is very similar, both in ingredients used and the end result.

 

MEMBERS PHOTOS IN THE ORDER THEY WERE POSTED

 

 

              Cara Croxton

 

            CM Wolkon

            Cynthia Allen

    Elizabeth Barnhart Mockapetris

 

 

 

 

 

 

Jeanne Ackerman

    Terrie Cooper Loaf

          Terrie Cooper Pudding

 

 

 

 

 

 

 

 

 

     Terrie Cooper Slice

 

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Posted by sylveee - 2018/05/23 at 10:58 AM

Categories: Baking, Baking Tidbits, Bread, Breakfast Ideas, Cheese, Dairy, Ethnic Cuisine, Lunch Ideas, Main, Sunday Baking Project   Tags: , , , ,

SUNDAY BAKING PROJECT #3 – VERY BERRY TORTE

 

 

 

 

 

A Very Berry Torte was the selection for Week Three of our Sunday Baking Project.  The recipe was selected from the book – Baking from My Home to Yours by Dorie Greenspan.  

The Torte consisted of a Cookie Crust which differs from the traditional Graham Cracker Crust in that you actually make it from a Sugar Cookie Dough.  Jam goes on the bottom and the Cheese Cake Filling goes over the top.  It is made in a Spring Form pan which allows you to remove the cake without destroying it – this is especially good when the crust is quite fragile due to the ingredients it is made with.  A Spring Form Pan has sides that lock on to the bottom and by use of a spring lock can be removed once the baked product is finished.  If you don’t have a Springform Pan you can purchase one at your local Culinary Store or on line at Amazon.com.

The Filling was also a little different than the traditional Cheesecake in that in addition to Cream Cheese it also had Cottage Cheese in the Filling.  The Cottage Cheese helped to give the filling a little more texture than normal which turned out quite well.

The preparation of the Torte begins with the Crust which is pretty similar to a traditional Sugar Cookie Dough and it certainly behaves like one in that it is not super easy to work with.  To roll the Dough out with as little trouble as possible it is best to refrigerate it first.  I did this by flattening the dough into a circle between two pieces of waxed paper.  When you do roll it out it is best to roll it between the sheets of waxed paper so it doesn’t break up.  You can also press the dough into the Springform pan although I don’t think you can get as even a crust as you would like with this method.

After the Dough is rolled out it is then refrigerated for 30 minutes before baking.  To bake the Crust it is best to use a ‘Blind Filling’- a sheet of buttered Aluminum Foil placed on the Dough with Pie Weights.  The Weights can be purchased or you can use dried beans.  The beans can be stored in an airtight container and used again many times as of course the weights can.  The Weights come in various forms – some are metal, others are ceramic.  They all work in pretty much the same way and whatever you buy would be up to you.

Pie Weights on Foil in Crust

 

The recipe said to bake the crust for 30 minutes before removing the weights, but I found that to be a little too long.  Try it yourself with different times – every oven is a little different so what I tell you may not work in your oven.  I would start out with the suggested time and then adjust it from there if you plan to make the torte again.

After the foil and Weights are removed the crust is returned to the oven for about 5 more minutes to brown the surface.  I personally thought the crust was over-done and would definitely try it with less time or maybe not pre-bake at all.  If I do bake the Torte without prebaking the Crust I will come back here and post the results.

The Jam is spread over the baked crust – to my taste, 1/3 cup of Jam was not enough to cover the bottom of the crust – next time I would use at least half cup or maybe even more.  It is supposed a Berry Tart and you do want to be able to taste it.

 

1/3 cup thick Berry Jam

  Jam Spread on Crust

 

 

 

 

 Cherry Preserves

 

 

 

 

 

 

 

 

 

 

 

To make the Filling the the Cottage Cheese and Cream Cheese are first blended together.  Then the Sugar, Salt and Spices are blended and then the Eggs are beaten in.  This can all be done in the Food Processor or by hand in a large bowl with a whisk.  I think the Food Processor (if you have one) is the preferred method.  Much faster and the ingredients will be beaten more thoroughly than if you do it by hand.

 

 

9 oz. Brick Cream Cheese

 Filling Poured In

9 oz. Small Curd Cottage Cheese

3/4 C. Sugar

1/4 tsp. Salt

Pinch Ground Cinnamon

Pinch freshly Ground Nutmeg

 

2 Eggs

 

 

 

 

 

The Torte should bake for about 60 minutes or until the filling no longer jiggles when the pan is moved.  Additional cooking will take place after the heat is shut off and the pan is taken out of the oven.  In the older methods of making Cheesecake the instructions say to leave it in the oven (after it has been turned off).  I haven’t checked my old recipes but I think the actual baking time would be less.  i have the bad habit of over-baking my cheesecakes so if I looked up the old method it would probably be better for me to do it that way.

 

  Baked Torte

 

 

In the Baked Torte photo you can see the clasp that holds the circular sides onto the bottom of the pan.  When the Torte is baked and cooled the clasp is opened and should slide right off.  Oftentimes you may have to use a straight-edge spatula to completely separate the cake from the pan.

 

All in all, this Berry Torte Cheesecake was very good – it tasted delicious even if my version didn’t come out looking beautiful.  We had it for Breakfast – after all it does contain Eggs, Cheese and Fruit – items that we often incorporate into our Breakfasts.  Of course we didn’t eat the whole thing at once, so it was also eaten for Dessert at another meal.

 

In the photos below are the plated cake and a slice topped with Whipped Cream.

 

 

 

 

 

 

 

 

 

 

 

 

MEMBERS PROJECT RESULTS

 

 

 Elizabeth Barnhart Mockapetris

 

 

             Jean Ackerman

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

       Terrie Cooper

           Elizabeth Delcore Bennet

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Posted by sylveee - 2018/05/18 at 4:51 PM

Categories: Baking, Baking Tidbits, Cakes, Cales, Cheese, Dairy, Dessert Ideas, Main, Pastry, Sunday Baking Project   Tags: , , , ,

Homemade Ricotta in Cannelloni

 

 

 

 

 

 

 

 

 

Update to Homemade Ricotta – In July and September I posted Blogs about making your own Ricotta Cheese.  The first batch that was made used Lemon Juice to curdle it.  The second batch I tried using Rennet Tables but that did not work so well, so here I am back using the Lemon Juice which works great!  This batch of Ricotta like the first batch made was very delicious and on a par (if not better) than the expensive brand I usually buy.  When I buy Ricotta I buy a whole milk product which has much more flavor and body than the lower fat one.  I usually pay between $5 & $6 for it.  The batch I made at home this time, cost:

 

Milk – $2.99

Cream – 75 cents

Milk, Salt and Cream

Milk, Salt and Cream

 

 

Lemon Juice – free (the lemons were given to me – if you have to purchase the lemons you will need 1-2 lemons depending on the size – also the price will vary from store to store and from State to State.

 

 

 

 

3 Tbsps. Fresh Lemon Juice

3 Tbsps. Fresh Lemon Juice

 

 

Cheese Cloth – about $2.00 worth (but I was able to wash it and will be able to reuse it again)

 

So, my fresh batch of Ricotta which tasted delicious and was made right in my own kitchen cost me about $4.00 to make, not counting the gas and the hot water for washing the pot.  Maybe it was as much as I pay for the finished product but it was well worth it as it is delicious.  For the directions for making the Ricotta, please visit Adventures in Cheese Making

 

 

Homemade Ricotta Cheese

Homemade Ricotta Cheese

 

 

Now, what did I do with this batch of Ricotta.  I made Cannelloni for dinner tonight and was able to freeze half of them for another meal.  If you have four or more eating dinner, the whole recipe will be sufficient for 4- 6 people, depending on appetites.  If teenage boys are involved, then you will have dinner only for four.  If like us, there are only 2 people at the meal, then you will have at least 2 meals out of it and maybe more.

 

While the Ricotta was draining  I made the Crepe Batter for the Cannelloni Shells and then refrigerated it.  Crepe batter needs to rest for at least one hour after being made. For the recipe see  Crepe Batter

While the Crepe Batter was resting, I started the Meat Sauce that was to go over the top of the filled shells.  Next, I shredded the Mozzarella Cheese that was to go over the Meat Sauce.  If you need a recipe for the Meat Sauce you can just use my Fresh Tomato Sauce but start out by sauteing a pound of ground beef, chicken or veal before you add the other ingredients.  Or you can use only Tomato Sauce.

 

Tomato Sauce

Meat & Tomato Sauce

 

After the Crepes are made and the Sauce is simmering, prepare your Ricotta Cheese by adding an Egg, some freshly shredded Parmesan, Basil and about 1/2 tsp. Salt and 1/4 tsp. White Pepper or whatever your taste buds decree.  The Basil that I added was actually a combo of minced Basil and Garlic in Olive Oil.

 

 

Basil, Egg and Parmesan Added

Basil, Egg and Parmesan Added

 

 

 

Set the Crepe Shells out on a flat surface and place 2-3 Tablespoons of the Ricotta filling on each Crepe (depending on the size of the Crepe).  Fold in the sides and then the top and bottom.

 

Filling on Crepes

Filling on Crepes

 

 

Wrapping the Crepes

Wrapping the Crepes

Wrapping the Crepes (2)

 

 

 

 

 

 

 

 

 

 

 

 

Wrapped Crepes

Wrapped Crepes

 

 

 

 

 

 

 

 

 

 

 

Place each filled and rolled Crepe in a baking dish that has been lightly oiled with Olive Oil.  Place them close together.  When all the shells are filled, wrapped and placed in the baking dish top with the Sauce and some shredded Mozzarella Cheese.

 

Wrapped Crepes in Baking Dish

Wrapped Crepes in Baking Dish

 

Sauce on Crepes

Sauce on Crepes

 

 

 

 

 

 

Bake at 350 degrees for 20-30 minutes or until everything is hot and the Mozzarella Cheese has melted.

 

Baked Cannelloni

Baked Cannelloni

 

Serve immediately with a mixed Green Salad and fresh Italian Bread, if so desired.

 

This dish will serve from 4-6 people, depending on appetites.  We had enough leftover for a second meal and half the Manicotti went in the freezer for a third meal.  Of course, we are only two people and so we are lucky enough to have more than one meal out of this dish.

 

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Posted by Admin Test - 2016/04/10 at 7:47 PM

Categories: Cheese, Dinner Ideas, Ethnic Cuisine, Italian, Main, One Dish Meals, Pasta   Tags: , , , , , , ,

PIZZA PIE DAY

Monday, February 9th is ‘Pizza Pie Day’.  Are you going to go out and have pizza?  Or are you going to make and bake your own?  Homemade Pizza is delicious and easy to make.  I will say that it probably won’t cost you any less to make it than to buy it but the ingredients you use will be better than the ‘Take-Out Pizza’ or the Pizzeria Pizza.

 

To start with, you need good ingredients.  You could cheat a little and buy the Dough already made at Trader Joe’s or an Italian Deli.  But, if you have a Food Processor or a Sanding Mixer making the Dough is a cinch.  For the recipe see pizza-dough/

 

Shaped Pizza Dough

Shaped Pizza Dough

 

 

 

 

 

For the toppings you will need:  Crushed Tomatoes  (use a good brand – you want a thick one)

Basil, Oregano, Salt & Pepper

 

Crushed Tomatoes

 

 

 

 

Whole Milk Mozzarella (whole milk is by far better tasting than low-fat)

 

 

Shredded Mozzarella

Shredded Mozzarella

 

Other additional ingredients:  Mushrooms, Onions, Bell Peppers, Olives,

 

 

Vegetable Topped Pizza

Vegetable Topped Pizza

Pepperoni or whatever else you want on your pizza.

 

Pepperoni and Vegie Pizza

Pepperoni and Vegie Pizza

 

If you don’t want to create your own, here are some suggestions from other Posts and Pages from Sylveees Kitchen.

Sun-dried Tomato Pizza – -sun-dried-tomato/

 

Hawaiian Pizza

Hawaiian Pizza

Mexican Pizza                 –   mexican-pizza

Pizza Night                          pizza-time/

 

Okay everyone, get busy and make some Pizza tonight or tomorrow.  If you don’t get around to it tomorrow which is Pizza Pie Day, you can still do it anytime this week.  The second week in February is ‘American Pizza Bake Week’.

 

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Posted by Admin Test - 2015/02/08 at 12:40 PM

Categories: Baking, Bread, Cheese, Dairy, Italian, Main, Mexican, National Food Days, Pizza, Tropical   Tags: , , , , , , , ,

USES FOR LEFTOVER PIZZA DOUGH

 

IF YOU MAKE YOUR OWN PIZZA YOU MAY TEND, LIKE I DO, TO HAVE EXCESS DOUGH.  THERE ARE 3 WAYS IN WHICH I LIKE TO USE THE EXCESS DOUGH AND AM GOING TO SHARE THEM HERE.

A. BREAD

Unless your Pizza Dough is made with a lot of Olive oIl, the Bread made form it may be somewhat chewy. For those that like that kind of Bread, then there is no problem. Personally, I love my Bread to be chewy. However, if you want it to be softer, work some Olive Oil or softened Butter into the Dough before shaping it.

To make Bread from your leftover Pizza Dough just shape it into a round or oblong loaf. If you have a Bread Shaping Basket you can sprinkle that with flour and place your Bread in it to rise. If not, place it in a greased loaf pan or on a greased and corn-meal sprinkled baking sheet. However, the problem with using a large baking sheet is that the Bread will tend to spread out rather than raise up, thereby making it sort of flat.

Cover the shaped Bread with a clean Dish Towel or Plastic Wrap and place in a warm spot to raise. When it has risen to twice its size, brush with a Beaten Egg and sprinkle with Sesame or Poppy Seeds and/or some Coarse Sea Salt. Bake on the bottom shelf of a 400 degree oven for approximately 25 minutes or until the top is Golden Brown and the bottom sounds hollow when tapped on.

If your Bread has risen in a Basket, gently turn it over (to release it) onto a greased Baking Pan and bake as in the paragraph directly above.

B.  FRIED DOUGH

Roll you Dough out as thinly as possible, then cut into 4″squares.  

Add Peanut or Vegetable Oil to a depth of 3″ and heat to 350 degrees.  (Test with a Deep Fat Thermometer or a Laser Thermometer.

Fry no more than 4 pieces of Dough at a time;  when they are golden brown remove with a spider or tongs and drain on a cooling rack placed over a jelly roll pan or on paper towels.

Sprinkle with Powdered or Cinnamon Sugar or serve with Whipped Cream and sliced Fruit.

C.  FOCCACIA

My favorite use for leftover PIZZA DOUGH is Foccacia.  Foccacia is a popular flat bread and is simple to make.  You do need to have a decent amount of Dough left over (at least half a pound).

Roll the Dough out to a thickness of at least 1″.  Place on a greased baking sheet and then make indentations with your fingers.  Brush with Olive Oil and then sprinkle with shredded Parmesan Cheese.  If desired, dress with sliced Olives and/or Sun-dried Tomatoes.  (The featured photo shows a Foccacia with an Olive Salad on it)

Bake on the lower shelf of a 400 degree oven for 20-25 minutes or until golden brown on both the top and bottom.

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Posted by Admin Test - 2014/11/05 at 7:04 PM

Categories: Baking, Bread, Cooking for Everyone, Leftovers, Main   Tags: , , , , , , ,

ADVENTURES IN CHEESE MAKING – RICOTTA AGAIN

This time I decided to make a batch of Ricotta using Rennet Tablets. It was my understanding that a quarter of a Rennet Tablet would be sufficient to curdle two quarts of milk.  Unfortunately, this did not happen.  When I used the Lemon Juice the heated Milk curdled within about 2 minutes.  With the Rennet, I cooked and stirred with the Rennet added (after the milk came to a boil) for about 10 minutes.  Getting frustrated I added Lemon Juice and it still did not look curdled so I added the rest of the Rennet Tablet.  It finally curdled but did not yield as much Cheese as the Lemon Juice alone did and it was much looser and did not hold its shape.  Fortunately I used the Cheese in Sweet Cheese Turnovers so the thickness did not matter as much.  To add body to the Cheese I also used about half a carton of Mascarpone (thick Italian Cream Cheese).  Next time I will go back to the Lemon Juice.   

To make the Turnovers I placed the drained Ricotta in a medium-sized mixing bowl and added half a carton of Mascarpone, (about 4 oz.) along with 1 Egg, 2 Tablespoons Granulated Sugar (this should be to your taste) and some Vanilla. A pinch or two of ground Cinnamon may also be added if desired.   Combine the mixture and refrigerate until ready to use.

For the Turnovers I used commercial Puff Pastry but you can use Pie Crust or any other type of Dough that you prefer.

Have a small bowl of cool water at hand to help seal the pastry edges along with a fork to crimp them.

Lay out the Pastry on a cutting board and cut into 6″ squares.  If needed you can use a clean ruler to measure.  I usually just eye-ball it.  Use a long knife or Pizza Wheel.  Keep your eye on the end point and you will end up cutting a straight line.  If you try to guide the knife or wheel, it is likely that your pieces will end up crooked.  (I learned this little trick from my Mother who used to make all our clothes – when she cut out fabric she always said, keep your eye on the place where you want to end – this will guide your hand  and keep it straight)  It works every time!

Pastry Squares Pastry Squares

Arrange the squares so that they are facing you as a diamond.  Place a scoop of the filling on each square.  (I used a #30 food scoop – about 1 1/2 Tbsps.) The filling should be placed just below the mid-point which will give you enough room to fold over the pastry and seal the edges without the filling oozing out the sides.

Sweet Cheese Turnovers - Filling Added Sweet Cheese Turnovers – Filling Added

Using your clean finger or a pastry brush lightly coat the edges of two adjacent sides with the water;  fold over into a triangle and then crimp with the fork.

If you plan on baking the Turnovers right away preheat your oven to 400 degrees.  Line a baking sheet with parchment.  Place the Turnovers on the lined baking sheet with at least 2 inches between each turnovers on all sides.  Even though there is no leavening agent as such in Puff Pastry, the layers formed by the Butter will puff up tremendously.  Once the baking pan is full brush with beaten egg and sprinkle with Turbinado Sugar.  Bake in your preheated oven for 20 minutes (DO NOT OPEN THE DOOR UNTIL THE 20 MINUTES ARE UP).  The Turnovers should be a golden brown when completely baked – if after 20 minutes they are still too pale then bake for another 5 minutes or until golden brown.  The Baked Turnovers are the Feature Photo above.

If you plan on freezing all or part of the Turnovers before baking them you can place them as close together on the sheet that you can as long as they don’t touch each other.  Once they are frozen wrap them in plastic wrap or the parchment and place in a freezer bag.  You can remove and bake as many or as few at a time as you need.

Sweet Cheese Turnovers  for freezing Sweet Cheese Turnovers for freezing
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Posted by sylveee - 2014/09/30 at 4:24 PM

Categories: Baking, Breakfast Ideas, Cheese, Dairy, Dessert Ideas, Main, Pastry   Tags: , , , , ,

ADVENTURES IN CHEESE MAKING – CHEESE BLINTZ

Now that I had a batch of fresh homemade Ricotta Cheese the next step was to make something with it.  I decided to make a batch of Cheese Blintz to serve for Sunday Brunch with fresh Strawberries.  The crepes for the Blintz are easiest to work with if the Batter is made at least 1 hour ahead of time and then allowed to rest in the refrigerator.  If you try to make the Crepes right after making the Batter there will be too much air in the batter for the pancakes to form properly.  Now as far as I am concerned, the thinner the crepes the better, but of course you do need to have them thick enough to hold the filling without tearing.  You can use the Sweet Crepe Batter Recipe under the Recipe/Dessert Section of this Blog.  deserts/sweet-crepe-shells/ Just reduce the Sugar in the recipe from 1 Tbsp. to 1 tsp.

 

I made the Crepe Batter with the residual Whey from the production of the Ricotta.  This reduces the waste that normally would result from making the Cheese.  To make the Crepes, the Filling and the topping just follow the procedure below.

 

#1 – Make the Batter and refrigerate for at least one hour.

#2 – Rinse, dry, slice and sugar the Berries.  If using Blackberries, Boysenberries or Raspberries eliminate the slicing procedure.  Place the Berries in a bowl and squeeze the juice of 1/2 of a lime (for every pint of berries) over the Berries and then toss with 1/4 cup of Superfine Sugar.  Taste and add more Lime Juice and/or Sugar as desired.

 

Strawberries

#3 – Make the Cheese Filling for the Blintz.   /deserts/cheese-filling/

 

Ricotta Cheese Filling for Blintz

 

4.  Make the Crepes –

 

Heat the crepe pan until a drop of water splashed on it sizzles;  melt the Butter and stir into the  Batter.

  • Use approximately ¼ cup of Batter (the exact amount depends on the size of the pan)
  • While you are pouring in the Batter, tilt the pan with your other hand to cover the bottom of the pan.
  • When the edges begin to dry and bubbles appear on the crepe surface, turn it over with a heat-proof spatula and cook a few seconds more on the turned side.  (Cook one side to a light brown and the other just enough to set the batter.  This side should still be almost white when you remove it from the pan.) 
  • You will be browning the Blintz in Butter before serving them so you do not want the second side to be cooked too long.

 

5.  Filling the Blintz –

  • Lay the Crepe Shells on a flat plate or work surface
  • Place a scoop of the Cheese Filling in the middle
  • Fold in the sides and then fold over the top and bottom.  You should have a square package.

 

Filled Blintz

Filled Blintz

 

6.  To Serve –

 

  • Melt enough Butter to make a thin sizzling layer in the bottom of a medium to large frying pan.  When the Butter starts to sizzle add the Blintz, leaving about 1/4 – 1/2″ between each one.
  • When the bottoms brown gently turn and cook the other side.

 

Browned Cheese Blintz

Browned Cheese Blintz

  • Serve while hot with the sliced Strawberries and Sour Cream or Whipped Cream as a Garnish.

 

Cheese Blintz with Strawberries and Sour Cream

Cheese Blintz with Strawberries and Sour Cream

 

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Posted by sylveee - 2014/07/29 at 11:38 PM

Categories: Breakfast Ideas, Cheese, Cooking for Everyone, Cooking for Kids, Dairy, Dessert Ideas, Lunch Ideas, Main   Tags: , , , , ,

ADVENTURES IN CHEESE MAKING

One of my sons who lives in a country where Cheese is not a commonly found product has experimented with making his own.  His adventures have inspired me to try my hand at Cheese Making even though Cheese is readily available where we live.  So the first Cheese that I tried making is Ricotta.  Ricotta or Cottage Cheese is probably the simplest of all Cheese to make.  It took about an hour and a quarter and that includes draining time.

 

The products you need are readily available at your local grocer and you probably have the cooking vessels and containers that you need at home.  Listed below are the groceries that you need and the equipment you should have.

 

Let’s start with the Equipment so that when you go out to buy the groceries, if you don’t have all the equipment, you can purchase it at the same time you purchase your groceries.

 

5-6 Quart Cooking Vessel

Large Colander or Sieve (Strainer)

 

Cheesecloth on Colander

Cheesecloth on Colander

Cheese Cloth

5-6 Quart Bowl

 

The Groceries that you will need are:

1/2 Gallon of Milk  (preferably from a local dairy and is not over-pastureized

1 cup of Heavy Cream

Heavy Cream

Heavy Cream

1/2 tsp. Salt

3 Tbsps. Lemon Juice

 

Start by combining the Milk, Cream and Salt in your large cooking vessel.  Place it over high heat and bring to a rapid boilstirring continuously to prevent burning.

 

Once the mixture comes to a rapid boil, stir in the Lemon Juice, lower the heat and cook (again stirring continuously until the mixture curdles completely.  (About 2 minutes)

 

Curdling

Curdling

 

Remove from the heat and pour into the Cheese Cloth lined colander.  Allow to drain for one hour.

 

Draining in Colander

Draining in Colander

Wrap in the Cheese Cloth and plastic wrap and refrigerate until ready to use.  This Cheese will keep for only 2 days, so plan on using it as quickly as you can.

 

Completely Drained

Completely Drained

You can see that the drained Cheese has taken on the shape of the colander and is formed into a perfectly round parcel.  This is not so important with Ricotta Cheese as it usually gets mixed with other ingredients to form a filling for Ravioli, Lasagna or Blilntz, but if you are making semi-hard or hard cheeses this is a bonus.

After the Ricotta had completely drained I had about a quart of the residual whey (the portion of milk that does not form the curd)  Some people feed this to their chickens ( if you have them), their cats or dogs (again if you have them).  I no longer have pets but I did find uses for the Whey.  I made a loaf of Wheat Bread with some of it and used another portion to make Crepe Shells for Blintz which I will show in my next blog.

This was the best Ricotta Cheese I have ever eaten and I usually buy an expensive brand that is made from whole milk and is very good.  This at least matched it, but I think it was better.  It costs no less to make it at home than it does to buy, but it is good and it is fun.

Check my next blog to see what I did with this Ricotta.

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Posted by sylveee - 2014/07/28 at 7:07 PM

Categories: Baking, Bread, Dairy, Main   Tags: , , , ,

PIZZA TIME

 

 

 

 

 

 

 

Oh my gosh!  It has been at least three weeks since we have had Pizza!  The last  time we had it was the first week we were on Maui and we have been almost two weeks now.  So, what did I make for dinner tonight!  Pizza, of course!  If I do say so myself (and everyone else says so too) I do make the very best Pizza and my husband doesn’t like anything like he loves Pizza!   I made the dough this afternoon around two o’clock, put in a greased plastic bag and stuck it in the refrigerator.  Then I went out and did some errands.  Around 4:30 I took out the bag of Dough to allow it to warm up and the prepared the toppings for the pizza.  Then I shaped the Dough and dressed it.

 

Pizza Dough shaped to fit the Peel

Shaped Pizza Dough

Shaped Pizza Dough

 

 

 

Basil/Garlic/Olive Oil/Saffron

Olive Oil Rub

Olive Oil Rub

 

Parmesan Cheese     

Parmesan added

Parmesan

 

Crushed San Marzano Tomatoes

Crushed Tomatoes added

Crushed Tomatoes

Dried Oregano & freshly ground Pepper

 

Bulk Sweet  Italian Sausage Meat – cooked with diced Onions.

Sausage added

Sausage

 

 

Shredded Whole Milk Mozzarella Cheese

Mozzarella

Mozzarella

 

In Oven - bottom shelf on Pizza Stone

In Oven – bottom shelf on Pizza Stone

 

Sliced Crimini Mushrooms & Sliced Black Olives

 

 

Mushrooms and Black Olives

Mushrooms and Black Olives

Dinner is served. 

 

To make the Pizza follow the recipe at /dinner/cheese-pizza/

Then just add any toppings you wish.

 

 

 

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Posted by sylveee - 2014/05/20 at 8:45 PM

Categories: Baking, Dinner Ideas, Main, Pizza   Tags: , , ,

CULINARY MAKEOVERS – #16 – SPINACH/MUSHROOM LASAGNA

Last Night’s Dinner was Teriyaki Pork Tenderloin with sautéed Spinach with Mushrooms and Onions.  I had been busy most of the afternoon baking Gingerbread House Parts so my husband Ev, went to the store for me to pick up the Pork Tenderloin and a Vegetable.  I had asked him to get whatever Leafy Vegetable he preferred and it could be fresh or frozen.  He picked out frozen chopped Spinach.  Now, I love Spinach, but chopped is another story.  Anyways, I sautéed it with diced Onions and sliced Mushrooms.  It came out pretty good, but the whole leaf would have been better.  Anyways, I always cook too much for two people and there was a good size portion of the Spinach leftover.  When we discussed what we would like to have for Dinner tonight, Ev wanted Pasta.  I said okay but didn’t tell him what kind of Pasta we were going to have.  Here is where the Makeover comes in.  Listed below are the leftovers that  I incorporated into the meal along with the additional ingredients that I had to purchase:

 

ON HAND                                                                                                    PURCHASED

Lasagna Noodles                                                                                        Ricotta Cheese

Mushroom/Spinach Sauté                                                                         Canned Diced Tomatoes

Egg & Cream                                                                                              Ground Veal (optional)

Shredded Mozzarella                                          

Parmesan Cheese

Fresh Basil & Garlic

Dried Oregano & Bay Leaves

Olive Oil

Tomato Paste

Salt & Pepper

 

Lasagna Noodles

Lasagna Noodles

 

Shredded Mozzarella

Shredded Mozzarella

 

 

 

 

 

 

 

Mushroom/Spinach  Sauté

Mushroom/Spinach Sauté

Shredded Parmesan Cheese

Shredded Parmesan Cheese

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This was probably one of the easiest meals I have prepared in a long time.  Below is the order in which I prepared this dish:

 

I – Making the Tomato Sauce

  • Sautéing the Veal in a small amount of Olive Oil
  • Crushing the Garlic and adding it to the Veal
  • Add the Crushed Tomatoes along with the Dried Oregano & Bay Leaf
  • Add half can (3 oz.) Tomato Paste along with Salt and Pepper to taste
  • Allow to simmer until the Sauce is of the desired consistency
  • At the end, add about 1/4 cup minced Basil
Add the Basil at the end of the cooking period.

Add the Basil at the end of the cooking period.

 

 

 

 

 

 

 

 

 

 

II – Spinach/Ricotta Mixture

  • In small bowl I mixed 1 cup of Ricotta with 1 beaten Egg and then added about 1/4 cup of Cream.
  • Stir in the Mushroom/Spinach Mixture

III – Assembly

  •  Place a very small amount of Olive Oil at the bottom of the baking dish and spread it with a paper towel to cover the entire bottom surface.
Oil the Bottom of the Baking Dish

Oil the Bottom of the Baking Dish

  • Arrange a layer of Noodles on the bottom
Lasagna Noodles - First Layer

Lasagna Noodles – First Layer

  • Add a layer of the Spinach/Ricotta mixture
Mushroom/Spinach Ricotta next

Mushroom/Spinach Ricotta next

  • Add a layer of shredded Mozzarella

 

Shredded Mozzarella

Shredded Mozzarella

  • Add another layer of Pasta and top with another layer of the Spinach/Ricotta mixture
  • Sprinkle some Parmesan Cheese on this layer
  • Add another layer of Pasta and top with another layer of the Spinach/Ricotta mixture
  • Add Mozzarella Cheese
  • Half hour before serving bake at 350 degrees until the Cheese is melted and slightly browned and the dish is hot all the way through – (about half hour)

IV – Serving

  • Let the Lasagna rest for about 5 minutes before cutting and serving it.
  • Serve with the Veal/Tomato Sauce and additional Parmesan Cheese as desired

 

Spinach/Mushroom Lasagna with Veal/Tomato Sauce

Spinach/Mushroom Lasagna with Veal/Tomato Sauce

 

 

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Posted by sylveee - 2013/11/13 at 10:25 AM

Categories: Cooking for Everyone, Dinner Ideas, Italian, Leftovers, Main, Pasta   Tags: , , , , , , , ,

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