Unacceptable Breads

     Happy Weekend! I must apologize for the inconsistencies in my posting schedule. I am still trying to find my rhythm when it comes to working full-time and writing regularly. First come the things I NEED to do and then I can focus on what I WANT to do. I promise that I will be better about a posting schedule for the future. You can hold me to that.
      I mentioned previously that I am a nanny. I watch two sweet children full-time during the week. The little boy is 2 1/2 and the girl is 9 months old and they are an adorable handful. In addition to watching the children I also do the cooking and a lot of the housekeeping responsibilities. I come home exhausted most days but it is so rewarding. Plus, the job allows me to cook and experiment with  food, which I could never do behind a desk! This week I made some Autumnal breads. I did some experimenting with classic recipes but was not a big fan of any of them. Let me explain.

Monday I made Pumpkin Bread:

I made this pumpkin bread using apple sauce rather than oil. I found that it turned out dry and a little bit spongy. I am going to try it next time with more pumpkin, half the oil, and half the apple sauce. It was also a little over-cooked because I was changing a diaper when I should have been taking it out of the oven. A common result of the job.

Tuesday was Banana Bread:

I liked this one well enough but, in an attempt to make it more like bread and less like cake, I only used two-thirds of the sugar I usually do. I loved the sweetness level because I could put some honey butter on it without going into a comatose state from all the sugar. But, sadly, the bread was crumbly. The crumbling was not helped by the fact that I was again changing a diaper as the timer went off.

Wednesday I made Apple Bread:

The apple bread was definitely my favorite. I would like to try it with a little more spice to it. Also, I chopped the apples but I think it would have been better had I grated them instead. There were still some obvious apple chunks and I would prefer they be integrated into the bread completely.

I will continue moving these recipes towards perfection and have them here for you to try before long. I want to make them as home so the finished products are not effected by nap schedules, except maybe my own. I was planning on posting the recipes as I made them but I do not want to give you a recipe that is less than my best. So check back later this month for the acceptable recipes.

Farmer's "Pot" Cheese

     It is officially Autumn, folks. The weather is cooling down and it is getting into baking season! Be on the lookout this week for all sorts of yummy bread; pumpkin, apple, zucchini, and banana breads are all on the menu this week.
     But before we get to that I want to share another important part of the italian dishes I grew up eating. Any time we had a baked pasta dish (ie lasagna, stuffed shells, baked ziti, etc.) my mother would make what she calls 'Pot Cheese', more commonly known as Farmer's Cheese. It is similar in consistency to ricotta but is not technically ricotta. Ricotta is translated to mean 'recooked' and is made from using the milk whey leftover from making mozzarella or other cheese, whereas pot cheese is made by coagulating milk. This recipe uses a gallon of whole milk from the grocery store but if you have a lactating goat handy, by all means, use her. When I was growing up I would go out in the morning and milk the goat and by dinnertime, that milk would be part of a lasagna. If you ever have the chance to eat fresh goat's milk cheese, do not pass it up. It may be the best thing you ever taste. But back to this recipe. All the ingredients are easily available in your local supermarket and only uses one pot, hence the name.

Here is what you will need:

Cooking spray
1 gal Whole Milk
pinch of Salt
1/4 cup White Vinegar
1 yard Cheese Cloth
Candy Thermometer

I found the cheese cloth and thermometer in the aisle with kitchen gadgets. They were in with the utensils, aluminum pans, and other such knick knacks. I like the candy thermometer because I can attach it to the side of the pan but you can use any thermometer that measures up to 185 degrees. 

Spray the bottom of a large pot with the cooking spray and pour in the milk. Add the salt and attach the thermometer. Put on medium-low heat and cook until it reaches 185 degrees. 

      It will take about 20-30 minutes for the milk to get up to temperature so meanwhile....

Line a colander or sieve with the cheesecloth. I cut the cloth in two pieces and make a cross in the colander. This will come in handy once the cheese is ready for straining. 

When the milk reaches 185 degrees, add the vinegar. It's okay if the milk is a little hotter the 185 but do not add the vinegar if it is any cooler than that otherwise it will not coagulate. Once you add the vinegar, stir the pot. Continue stirring while it cooks for a few more minutes. You will know when it is ready because the liquid will begin yellowing. 

Remove from heat and pour into the prepared cheesecloth. 

This is where the cross-shaped cheesecloth comes into play. Bring the ends of the cloth up and tie together on your kitchen faucet. 

This will A) make you look extremely domestic if someone stops by for a visit and B) squeeze the excess whey out out of the cheese. I left my cheese hanging for about 2 hours because I wanted it pretty dry so as not to make a soupy lasagna, but for a more common ricotta texture take it down after 45 minutes. You can use it right away or put it in a covered bowl in the refrigerator for up to 5 days. 

Here is the final product! Like I said, I made it a little dry (more like a feta texture) because I was using it for lasagna. That recipe is coming up in the next couple days so be prepared.  

Sweetened Condensed Recipe:

-Cooking Spray

-1 gal Whole Milk

-pinch of Salt

-1/4 cup White Vinegar

1 yard Cheese Cloth

Candy Thermometer

Method of Preparation:

1. Spray the bottom of a large pot with the cooking spray. Add the milk and salt, then attach cooking thermometer. 

2. Cook milk over medium-low heat until it reaches 185 degrees (about 25 minutes). Meanwhile, prepare colander with cheesecloth. 

3. When milk reached 185 degrees, add vinegar and stir. Cook 5 more minutes.

4. Pour cheese into prepared cheesecloth and hang to strain. Remove after 45 minutes, or when cheese has reached desired consistency. 

5. Use immediately or cover and refrigerate for up to 5 days. Enjoy!

EDIT: Marinara

    If you notice, I have changed the name of my red sauce. I am calling it simply 'Pasta Sauce' rather than marinara. I am not one for controversy and I certainly do not enjoy fighting among italian mama's. It has come to my attention that there are several definitions for what a marinara sauce is. The italian word means "mariner's wife". There are 3 main definitions for a "true" marinara is. Some say any sauce without meat can be called marinara (the category my sauce falls into), others say it must contain anchovies, and still others say it is cooked quickly because it was made as the fisherman's dinner and the marinara never quite knew when he'd be home. Until there is a firm answer to the question of what can be called a marinara sauce, I will continue to call it 'pasta sauce'.

Pasta Sauce

     I have been sitting at my computer much of the day trying to think of a good story to tell about my mom's marinara sauce. I cannot. It is impossible for me to think of just one instance that makes this sauce a special part of my childhood. It IS my childhood. This sauce is my Christmases, my birthdays, my accomplishments, my lazy Sundays. It is my tears, my sickness, my disappointments. It is the piece of my family that I will always have with me no matter how far I may go.
     I like it not only nostalgically but because it is delicious! It is a basic for any kitchen. Add cream and vodka to serve with Penne. Bake with eggplant and serve with cheese. Use it as a dipping sauce for fried anything: green tomatoes, mozzarella, chicken, zucchini, calamari, and just about anything else. This is a large batch that will feed four people 5 or 6 meals. I make a batch every two weeks and freeze it in appropriate portions. Just take it out of the freezer and refrigerate it the day before you need it. If you forget to thaw it, just run some hot water over the container and heat the entire frozen block on the stove on low heat. In case you were wondering, I almost never remember to thaw it the day before.

Now, without any further ado, the recipe.

This recipe is gluten-free and the option of vegan and lactose-free.

What you need:

3 Tbsp Olive Oil
1 Onion, diced small
3 cloves Garlic, chopped
3 large cans Crushed Tomatoes
1 small can Tomato Paste
2 tsp Garlic Powder
2 tsp Dried Basil
4 tsp Dried Parsley
1 tsp Red Pepper Flakes
1 tsp Salt (plus more to taste)
1/2 cup Grated Parmesan (Optional)

     Begin by gathering everything you need. Before I start chopping my onion and garlic I like to open all my cans. I am prone to forgetting to open them once I start cooking and that often leads to burnt onions.

      To dice the onion, cut off the ends and peel. Next, cut it in half from end to end. This provides you a flat surface and a guide for what is called the 'radial julienne'. A julienne is a knife cut that is 1/8 inch thick and about 1 1/2 inches long. When you cut something spherical into a julienne it is called a radial julienne. To do this, hold the onion with the hand not holding the knife. Use the middle of the blade to slice the onion every 1/8 inch around the onion from one side to the other, always ending in the center. Like this:

     The onion naturally has lines running the same direction you are cutting so use them as a guide. Once you get the julienne cuts, turn the onion and cut perpendicularly, creating a dice. 

    Now heat the oil in a large sauce pot over medium-high heat. When the oil begins to thin out and spread over the bottom of the pot, add the onions and the garlic. Quick tip: To peel garlic, place clove under the side of you knife and bang it! The skin should separate from the garlic making for a quick and easy peel.

     Saute the onions and garlic until the onions begin to turn translucent. 

     Next add the tomato paste. Stir until the paste is well combined with the onions and let it cook for a few more minutes. As the tomato pastes cooks it caramelizes, making a fond, and adds a little sweetness and more depth to the flavor of the dish.

     When you can see the tomato paste sticking to the bottom of the pan, add the crushed tomatoes. You may have a hard time finding crushed tomatoes without basil. Don't worry about it! You are going to be adding basil to the sauce anyway so it doesn't make a difference.

     After you have added the crushed tomatoes, rinse the sides of the cans with water. Do this until each can is about half full and add the water to the sauce. This allows for a thinner sauce to start, giving you a nice consistency to the sauce even after it cooks all day. 

Now add the rest of the ingredients. 

     If you do not have any dietary restrictions I highly recommend the parmesan. It balances out some of the acidity and gives the sauce a kind of nuttiness that is missing without the cheese. 

     This is the easy part; stir, turn the heat down as low as it goes, and cook for 1-4 hours. I recommend cooking it for 4 hours but I know not everyone has that kind of time. Basically, cook it as long as you can under 4 hours. The longer you cook it the more acid and water will evaporate and the flavors will be better blended. Cover to prevent a splattered mess on your stove top and stir occasionally to keep it from sticking. 

     After 4 hours you will have a deep, rich, thick sauce that begs to be poured over anything willing to become a vehicle for it. 

To freeze, place in appropriately sized freezer containers and allow to cool for several hours before freezing. For best sanitation, place containers in flat pan filled with ice water and stir. Properly cooling food is very important in stopping the growth of bacteria.

Do you have a dish that reminds you of your childhood? Tell me about it. I know I cannot be the only one who remembers my life by what I was eating. 

The sweetened condensed version:

• 3 Tbsp Olive Oil
• 1 Onion, diced small
• 3 cloves Garlic, chopped 
• 3 large cans Crushed Tomatoes
• 1 small can Tomato Paste
• 2 tsp Garlic Powder
• 2 tsp Dried Basil
• 4 tsp Dried Parsley
• 1 tsp Red Pepper Flakes
• 1 tsp Salt (plus more to taste)
• 1/2 cup Grated Parmesan (Optional)

Method of preparation:

1. Heat oil in a large sauce pot. Saute onions and garlic until the onions become translucent. 

2. Add tomato paste and stir until combined with onions. Cook 2 minutes or until it begins to stick to the pan. Add crushed tomatoes. 

3. Add the rest of the ingredients and stir until combined. Cover and cook 1-4 hours, stirring occasionally. 

4. Divide into containers and allow to cool before freezing or serve immediately over your favorite foods. 

Grasping At Fall

     I woke up this morning and got quite the surprise. The second week of September is almost over! I had no idea. I should have known the other day when I got goosebumps walking out the door. My first breath of that crisp, cool air left me wanting more; and wanting butternut squash.  Unfortunately the days are still very summer-like here in Charlotte, meaning my typical Autumn dishes would not do. That meant I needed to get creative. I think I was able to find a good balance in this brighter version of a butternut squash soup, but YOU make it let me know if I am right. 

Here's what you need to serve four people:

2 Butternut Squash, medium
1 tsp Ground Coriander
1 tsp Ground Ginger
1 tsp Ground Cinnamon
1 tsp Kosher Salt
1 (13.5 oz) can Coconut Milk
1 Lime

To begin, cut the ends off the squash. Next cut the bulge of the squash off of the top and cut each piece in half from top to bottom. Now, using a large spoon, scrape the seeds from the center of the bulge. Like so:

Quick tip: Butternut squash can be messy! To keep a clean kitchen anytime, place your trash can next to you in front of the counter for easy disposal.

Place all the pieces of squash on a foil lined sheet tray (official term for cookie sheet) and sprinkle with a half teaspoon of each of the spices.

Bake at 400 degrees for 45 minutes. Check doneness of each piece with a fork; the fork should go through easily. The larger pieces may need 15 minutes longer. When they are finished, remove from the oven and let them cool until you can handle them bare-handed or in a towel. Scrape the meat of the squash out of the skin with a large spoon into a medium sauce pot.

Next, add all but 2 tablespoons of the coconut milk to the pot. (The reserved coconut milk will come into play during serving.) Rinse the sides of the can and fill it to the top; add water to the pot. Rinsing the cans allows you to get all the flavor - and money - out of the recycling and into the soup.

I found coconut milk in the "ethnic food" aisle at the grocery store.

                                                    

Add what's left of the spices and bring to a simmer. Remove from heat and blend. If you have an immersion blender, use it! If not, carefully pour it into a standing blender and put the lid on without the middle portion so the steam can release without blowing the whole top off. Puree until smooth. If you used a standing blender, pour back into the pot.

Zest the lime into a bowl and set aside. Next, juice the lime - like I showed you - into the soup and stir.

Next is the best part. Ladle into shallow bowls and dollop a spoonful of the reserved coconut milk into the middle of each one. Sprinkle lime zest over each bowl and enjoy!

I found that it satisfied my craving for squash but the coconut and lime keep it summery enough to eat on my patio. Plus, it's vegan and the only fat comes from the coconut! So it will not effect your bikini body if you are still hitting the pool on the weekends. Try it and let me know what you think.

Sweetened Condensed Version:

2 Butternut Squash, medium

1 tsp Ground Coriander

1 tsp Ground Ginger

1 tsp Ground Cinnamon

1 tsp Kosher Salt

1 (13.5 oz) can Coconut Milk

1 Lime 

1. Preheat oven to 400 degrees. Cut off ends and quarter squash, removing seeds. Sprinkle with half of the spices. Roast on foil lined cookie sheet for 1 hour. Let cool.

2.  Remove squash from skins and place in medium sauce pot. Add all but 2 tbsp coconut milk and one can of water into pot and bring to a simmer. Remove from heat and blend.

3. Add lime juice and stir.

To serve, ladle into shallow bowls and spoon reserved coconut milk into center. Sprinkle with lime zest and enjoy!

Paperback Companions

    Welcome to the weekend everyone! My sweet husband and I had quite the long week. For those of you that may have spent the week under a rock, the Democratic National Convention took place here in Charlotte. That meant my husband, who works at a restaurant uptown, worked nearly 60 hours. Because he worked so much, I was at home alone all week. I wish I could say all that spare time was spent cooking and writing but instead I spent it making rash purchases and eating cold cereal for dinner. Confession: it was wonderful. I am a huge fan of cold cereal. But what really made my week was my purchase of this beauty:

I found it at Goodwill and I am in love with it! I had to repaint the top but it was well worth it to have my own place to write. It has lots of drawer space to contain my natural clutter and plenty of room for all my reference books on top. I thought since I did not cook anything this week, I would give a little insight into these books that have expanded my culinary mind over the last few years.
   
     I am just beginning to teach myself French because the last thing I want is to be treated like a tourist when I am rich, famous, and able to shop at the street markets in Paris. My home schooling has made self-learning much less intimidating so I am using Barron's E-Z French self-learning manual. I will update you on how that is going when I get a little further along.
   
I also keep a copy of this close by:

     Not only because I am a wine lover, but because it one of the most useful resources I have found when it comes to any questions one may have about wine. It lists definitions of everything from grape varieties, to wine growing regions, to wine making terminology and tips alphabetically. The back of the book has a section on how to understand wine labels, how to pronounce wine-related words, and wine serving and pairing advice. For anyone who loves wine or just wants to sound like a snob at a party, I highly suggest The New Wine Lover's Companion by Ron and Sharon Tyler Herbst.
Fun fact: It is also published by Barron's...they know what they're doing.

I have a love-hate relationship with this next book.

     Why the hate, you ask? I may not have mentioned this before but lactose and I have had a recent falling out. God bless the person who invented lactose-free milk for my cereal! Cheese is by far my favorite thing to consume on this wonderful planet of ours. When I read this book, I am forced to choose between my taste buds and the continuation of my digestive tract. But I know that many of you are NOT lactose intolerant so I will share this with you. The Cheese Lover's Companion has alphabetical listings of cheese names followed by pronunciation, region of origin, milk type, appearance, texture, and flavor. It also has definitions of cheese-related terms and a section in the back that allows you to look up cheeses using any of the categories listed in the descriptions. For example, if you want to look at only cheeses made with sheep's milk, you can find them listed there. This book is great for chef's as well as anybody who purchases cheese on a regular basis.
Aside from spices, cheese is the most expensive food product by weight. Knowing the flavor profile of a cheese before you buy it could save you time and money at the grocery store or restaurant. It may also help you venture into new cheeses if you are the type to buy only what you know.
Fun fact: This book was, again, written by the Herbst's. They ALSO seem to what they are doing.

Lastly is the most useful reference guide.

The Chef's Companion is literally a dictionary for culinary terms. It has definitions of over 5,000 ingredients, pieces of equipment, and techniques. It is formatted like a standard dictionary and contains temperature, volume, and weight conversion charts in the back. I suggest this book for anyone who shops for groceries, reads recipes or cookbooks, travels abroad, and basically anyone who both eats and has the ability to read. Extremely easy to use and, unlike it's Oxford counterpart (which I also love), it is small and easily transported. So, for example, if you find yourself at a delicatessen and want to know what bialy is, you can simply open up to the "B's" and find out that it's 'a wheat roll topped with onion flakes.' Sometimes, you just want to know what you are eating.
Fun fact: This is not published by Barron's OR written by the Herbst's.

     All three of these 'companions' have been very useful in growing my knowledge of food. They look good on my desk but they really are useful references for special occasions and everyday meals. I plan on using them this week as I move away from cereal back to more diversely flavored meals.

Holy Guacamole!

     Hello all! I hope that you had a wonderful Labor Day weekend. I spent equal parts resting and being productive, both of which I am very thankful for. Yesterday evening I went to a little get together and was greeted by one of my best friends, guacamole! Guacamole understands what I need from a dip. I need something creamy while still being healthy. I need something salty, something fresh, and something bright. Guacamole provides for all my needs and then some! When I was growing up my family had a small garden just outside the house for all the essentials: tomatoes, garlic, jalapenos, cilantro, and other herbs. That garden was the source for many large portions of guacamole over the years, which rarely survived the dinner preparations to make it to the table.
     Seeing the guacamole last night brought up many fond memories and left me dreaming about it into the early morning. Then I went into work this morning to find that I had made a plan last week to make guacamole for my employers TODAY! I am so proud of my brain for knowing my stomach so well. I was able to make it, eat a little, and still have plenty left for it's intended purpose. I documented it in order that you may know and love my dear friend as much as I do.

Prepare yourselves...

Aside from the optional goat cheese, this is a vegan and lactose-free dish

This is what you will need:

3 large Avocados
2 Limes
3 cloves Garlic, minced
1/2 large Globe or Heirloom Tomato, diced
1/2 bunch Fresh Cilantro, rough chopped
Salt, to taste *meaning enough to make it is as salty as your taste preference
3 oz Goat Cheese (optional)

You will also need a large french or chef's knife, a cutting board, a large bowl, as well as a large spoon and a fork.

To keep the cutting board from slipping on the countertop and posing a possible injury risk, place a wet paper towel underneath. Like this:

                                                                

Hint: The perfectly ripe avocado feels almost identical to the thickest part of your hand when you stretch you thumb away from your palm.

To make the guacamole, begin by cutting around the avocado longitudinally (top to bottom). Twist a little bit to separate the halves. Next you are going to want to think about something that causes you stress, then quickly (and carefully) hit the pit with the blade of your knife. Like so:

     Take the pit off the knife by grabbing tightly in a towel. Once you have halved and pitted all three avocados, cut them into cubes while they are still in their skins. Use the large spoon to scoop the cubes from the skin into your bowl. 

 Next, roll the limes between the palm of your hand and the cutting board to release the juices before you cut into them.

Now cut the limes across the equator (short side). You may be tempted to squeeze the limes over your hand or a strainer, and you are welcome to, but limes do not actually have seeds. I tell you this because I always treat limes like lemons and strain them of their seeds. I just want to save you a few extra seconds if you are anything like me. 

Juice the limes over the avocado and add a little salt. Next comes the smashing. I like to smash my guacamole with a fork because it is a utensil you can find in any kitchen and it leaves the guacamole with a little tease of avocado bits throughout. 

      Finally, add the chopped cilantro, diced tomatoes, crumbled goat cheese and any addition salt, then stir until combined. Top with more crumbled goat cheese and eat with salty, delicious tortilla chips until just before you are sick. To save yourself some not-so-good fat at a cookout, use instead of mayonnaise on burgers!

Condensed Recipe:

3 large Avocados
2 Limes
3 cloves Garlic, minced
1/2 large Globe or Heirloom Tomato, diced

1/2 bunch Fresh Cilantro, rough chopped

Salt, to taste
3 oz Goat Cheese (optional)

1. Cut the avocados in half lengthwise and remove pit. Cut each half into cubes while in the skin, then scoop into a large bowl.

2. Roll the limes to release juices, then cut in half and squeeze over avocados. Add a little salt and mash.

3. Add remaining ingredients and mix until combined.

4. Top with crumbled goat cheese and serve with tortilla chips or use as condiment with tacos, burgers, etc.