CHEVRE

I am quite amazed it has taken me this long to make homemade cheese.  Up until now I've never had access to homegrown, organic, raw and delicious milk so it never really made sense for me to make cheese from milk in a carton.  Our dear goat Cassie kissed her wee ones goodbye and off they went to a new farm to live, and we now have full and complete access to her udder.  Last year we were kind of off on our weaning timing and messed up the system and were only getting small amounts of milk each day.  This year we are definitely in the game and get a good litre and a half a day.  For our family that is more than enough milk for cooking and drinking, so I started freezing some every day in anticipation of some cheese making.  My dream of making homemade cheese has been realized at last, and it was special indeed.  And easy, which is a bonus.  After a long morning of wild blueberry picking, I came home to a precious batch of chevre ready for the sampling.   The most simple, perfect, and delicious lunch I've ever had.  

By simple I mean just stirring in some raw minced garlic, some torn fresh basil from the garden, and a drizzle of olive oil.  Spread that goodness on some toasted sourdough crostini and prepare to swoon.  And eat more.

CHEVRE

4 litres organic raw goat milk

1/8 tsp Mesophilic culture

1/4 tablet rennet

sea salt to taste

Method:  Dissolve the rennet tablet in some unchlorinated water and allow to sit for 30 minutes before using.   Warm milk ever so gently to 22* which is really like room temperature.  Then stir in the starter culture and then the rennet solution and stir for 30 seconds.  Cover and allow to sit at room temperature for 12-18 hours.

     When a curd has developed, use a slotted spoon to scoop out the curd mass into a strainer lined with cheesecloth.  Drain out the liquid whey for 6-12 hours (the longer the drier and tangier).  Once drained, remove cheese from cloth and add 1 tsp sea salt and herbs if desired.  Store in a covered glass container in fridge and eat within 7-10 days.

I feel like I've landed in the land of milk and honey.  A huge bowl of cheese sitting in my fridge, and I can't stop dipping my finger in for a taste.  I also couldn't resist using some in our dinner tonight.

I am loving summertime food.  Fresh and local roasted eggplant, tomato sauce, fresh goat cheese and mozzarella.  It truly doesn't get any better than this.

NEW YEAR'S EVE FONDUE PARTY

     We've started a new family tradition in our house, and it began last night with the most delicious and fun fondue party.  I was so sure I already owned a fondue pot, but after looking everywhere in our cluttered basement, it was nowhere to be found.  Luckily without too much hassle a pretty decent pot was purchased, along with a smaller ceramic dessert fondue pot, and we were ready to roll!  I've only had fondue twice in my life, one year my mother made cheese fondue, and the other time our neighbour made the kind with hot oil.  Both times were very yummy, so I was excited to try it out for myself.  Fondue parties don't have to be too much work, but as you can probably see from this blog, I love to feed people and entertain so I made many of the accompaniments from scratch because it's fun for me.  The cheese fondue is made from Gruyere and Emmenthal cheeses melted with some white wine and thickened with cornstarch and lemon juice.  You can dip all kinds of things into this gooey and stringy delight, including the spread we had last night of crusty homemade bread, steamed broccoli and cauliflower, fingerling potatoes, cherry tomatoes, and strips of red and yellow peppers.  I was happy to have an opportunity to open up and share a jar of my homemade dill pickles to eat with the fondue, along with some mammoth garlic stuffed olives.  

     For dessert I baked a few yummies to dip into the chocolate fondue.  My favorite Maple Shortbread, Maple Almond Biscotti and the star of the night, mini Orange Vanilla Cakes.  We also feasted on a selection of dippable fruits including bananas, pears, clementine segments, and pineapple.  It was a real treat to buy these precious imported fruits for this special occasion.  This meal was so much fun I can't wait until next year to do it again (if I can wait that long!)

CHEESE FONDUE

Serves 4 adults as a main course

9 cups grated Gruyere and Emmentaler cheeses, organic if available (about 1 1/2 pounds)

1 1/2 cups dry local, organic white wine

1 organic clove garlic, sliced in half

2 Tbsp organic cornstarch

2 Tbsp organic lemon juice, fresh squeezed

1/4 tsp organic nutmeg, grated fresh

freshly ground black or white pepper

Optional accompaniments:  cubed bread, breadsticks, steamed small potatoe wedges, bell pepper strips, blanched broccoli and cauliflower, seared scallops, steamed shrimp, whole cherry tomatoes, olives, pickles, apple slices, pear slices

Method:  Rub the inside of the fondue pot with the garlic, then discard the cloves.  In a saucepan over medium-low heat, bring the wine to a bubble and then begin whisking in the cheese by the handful, until melted and combined.

     In a separate bowl, whisk the lemon juice with cornstarch until the starch is dissolved.  Stir this into the cheese, whisking until it is smooth and bubbling.  Season with pepper and nutmeg.  Transfer to the fondue pot and set over the flame.  Serve immediately.

CHOCOLATE FONDUE

Serves 5-6 as dessert

3/4  pound organic chocolate chips

1 cup organic whipping cream

Optional accompaniments:  strawberries, banana, pineapple, dried fruit, shortbread, cake, biscotti, orange segments, homemade marshmallows, cherries, mango, melon, apple, pear, candied ginger

Method:  Set a bowl over lightly simmering water.  Stir in the chocolate and cream, stirring occasionally until chocolate is melted and the mixture is smooth.  Transfer to the fondue pot set over a flame.  

MINI ORANGE VANILLA CAKES

Makes 5 mini loafs (2 1/2 cups batter)

3/4 cup organic whole wheat pastry flour

3/4 cup organic unbleached white pastry flour

3/4 Tbsp aluminum and GMO free baking powder

1/4 tsp sea salt

1/4 cup organic vegetable oil (sunflower, safflower)

1/4 cup local maple syrup

1/4 cup organic brown rice syrup (or more maple)

3/4 cup organic whole milk

1 tsp pure organic vanilla extract

1Tbsp organic fresh orange juice

zest of 1 organic orange

Method:  Preheat oven to 350*.  Grease the pans with vegetable oil.  In a large bowl, sift in, then combine the dry ingredients, including the zest.  In a smaller bowl, whisk the wet ingredients together.  Add the wet to the dry, whisk gently until smooth.  Pour into the pans and bake for 15-20 minutes, or until lightly golden.  Transfer pans to a rack and allow to cool before removing from pans.

WHOLE WHEAT MAPLE SHORTBREAD 

 Makes about 12-15 cookies

1/2 cup organic whole wheat flour
1/2 cup organic unbleached flour
1/3 cup organic brown rice flour
1/4 cup local maple sugar
1/2 cup organic unsalted butter


Method:  Preheat oven to 350*.  Sift all dry ingredients into a bowl and rub in the butter. Roll into small balls, pressing down on them with your palm to flatten them a bit, placing on a parchment lined baking sheet.  Bake at 350*for about 15 minutes or until just slightly golden.

MAPLE ALMOND BISCOTTI

1  cup organic whole wheat pastry flour

1/2 cup organic unbleached white pastry flour

1/2 Tbsp aluminum and GMO free baking powder

1/4 tsp sea salt

1/2 cup organic almond slivers

1/4 cup organic vegetable oil

1/3 cup local maple syrup

1/2 tsp pure organic vanilla extract

1/2 tsp pure organic almond extract

Method:  Preheat oven to 350*.  Line a baking sheet with parchment paper.  Sift and mix together the dry ingredients, then stir in the almonds.  In a separate bowl, whisk together the wet ingredients.  Stir the wet into the dry and then form into two logs, 2 1/2" in diameter.  Bake until golden around the edges, about 30 minutes.  Allow to cool and then slice into thin diagonal 3/4" slices.  Bake for another 15 minutes.

TOMATO CHEESE MELTS on Sourdough Bread

     I've been enjoying the last of the local tomatoes by making these tasty tomato cheese melts almost every day.  They are a definite comfort food, reminding me of all the times I ate some sort of variation of them growing up.  These days the tomatoes have been piled up on top of homemade sauerkraut and topped with swiss cheese.  When I was a kid, they often included slices of salami, and yesterday I used some leftover salmon mixed in with mayonaise and capers.  You can get pretty creative with these little suckers, maybe a little pesto, not to mention you could use bagels, crumpets or english muffins.  They make a great hot breakfast or lunch special!

TOMATO CHEESE MELTS on Sourdough Bread

4 slices organic local tomatoes

2-3 Tbsp organic sauerkraut

1/4 cup grated organic swiss cheese

2 slices organic spelt sourdough bread (this one pictured was made using Heartwood Bakery bread which I bought in store, specifically asking them to keep their plastic bag)

Method:  Toast the slices of bread.  The top with some cheese, the sauerkraut, tomato and end with the rest of the cheese.  Broil until melted.  

GARLIC CHIVE AND CHEESE SCONES

My big pot of pea soup was bubbling away on the stove when I started to make these scones for supper.  

GARLIC CHIVE AND CHEESE SCONES

1/2 cup organic unbleached white bread flour

3/4 - 1 cup organic whole wheat bread flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp sea salt

1/2 tsp dry mustard powder

1/4 cup organic unsalted butter

5-6 Tbsp organic whole milk

1/4 cup organic cheese

3 Tbsp organic garlic chives, minced

Method: Sift flour, baking powder, baking soda and salt into a bowl. Rub in butter until it resembles coarse meal. Stir in mustard powder, cheese and chives. Mix in milk to make a soft but not sticky dough. Turn out onto a floured counter and knead very lightly. Form into a 3" wide log and cut into triangles with a knife. Bake at 425* for about 12-14 minutes.

CORN BREAD SLOPPY JOE

     Every now and then I feel like I am stuck in a rut when it comes to the ingredients I buy to cook with.  Our freezer is chock full of frozen organic meats which is very nice and very handy, but when it comes to chicken all we have are whole chickens which can be limiting when you're in the mood for something different.  So this weekend I decided to pick up some Holdanca Farms Pastured Perfection Ground Chicken.  I have to say I think this is the first time I've ever bought ground chicken if you can believe it. 

    Flipping through my cookbooks I came across this recipe and man was it ever good.  After making it though there are a few things I'd change in addition to my interpretation of the original.  I didn't have any tomato sauce so I used half tomato salsa and pureed canned tomatoes for the other half.  I also added the spinach and carrot and omitted the green pepper because they're not in season and I didn't have any.  Since I love my own cornbread recipe so much I substituted making it from scratch rather than using a boxed corn muffin mix, while at the same time omitting the fresh corn kernels because I didn't have any of those either.  The original recipe also calls for way more cornbread, as you can see in the photo.  Scott and I both ended up cutting the bottom crust off so we could have thinner pieces and it was way better that way so the recipe I've included uses a smaller batch.  Enjoy!

 BBQ SLOPPY CHICKEN PAN PIZZA

(adapted from Rachel Ray 365: No Repeats)

1 cup organic finely ground cornmeal

1/2 cup organic unbleached flour

1/2 cup organic whole wheat flour

2 Tbsp coconut sugar or maple syrup

2 tsp baking powder

1 tsp baking soda

1/2 tsp sea salt

1 cup organic milk

2 organic eggs, lightly beaten

3 Tbsp melted organic butter

2 Tbsp e.v olive oil

1 pound ground pasture raised and/or organic chicken

3 cloves organic garlic, smashed and chopped

1 organic onion, chopped

4-5 cups organic frozen or cooked and chopped fresh spinach

1 organic carrot, shredded

sea salt and pepper to taste

1 Tbsp organic chili powder

1 1/2 tsp ground organic cumin powder

2 tsp hot sauce

1 Tbsp worcestershire sauce

1 cup tomato sauce or salsa

3 Tbsp local honey

10 oz shredded organic cheddar

3 Tbsp chopped organic cilantro

Method:  Preheat oven to 400*.  In a large bowl, combine the cornmeal, flours, baking powders, sea salt and sugar.  Mix in the eggs, milk and butter.  Rub some olive oil into a large cast iron skillet, pour in batter and bake until the cornbread becomes light golden in colour 12-15 mins.

     Place a second skillet over medium high heat and the 2 Tbsp of olive oil.  Add the chicken and break it up with a wooden spoon.  Once the chicken begins to brown, add the garlic, onion, spinach, carrot and season with salt and pepper, chili powder, cumin and hot sauce.  Cook for 5 minutes then add the worcestershire, tomato sauce, and honey.  Stir to combine and reduce the heat to low.  Simmer until the cornbread is ready.  Adjust the seasonings to taste.

     Remove the cornbread from the oven and cover it with the chicken, then sprinkle with the cheese.  Put the pan back into the hot oven and cook for 5-10 minutes longer to melt the cheese. Remove from oven and top with cilantro and serve.

The lunch I forgot to photograph

Last night I made pot roast with some of the organic beef we have stashed in our freezer.  It was very good except I didn't cook the veggies long enough.  So for lunch today I decided to make an open face sandwich with some of the leftovers.  It is similar to the panini I posted the other day but very different tasting too.  Anyway, I was so into eating it that I forgot to take a picture of it.....

POT ROAST MELT

2 slices organic bread, toasted lightly

a few slice of organic beef pot roast leftovers

1 Tbsp organic dijon mustard

1/2 cup organic homemade (ok or store bought) sauerkraut

some grated organic cheddar (I had some swiss in there too)

Method:  Preheat your toaster oven to broil.  Slather each piece of bread with the mustard, sprinkle a little cheese, then sauerkraut it, beef it, and end with lots of cheese.  Broil until the cheese melts and starts to brown a bit.  Yum.

The Best Panini

Okay so here are two pics of our amazing supper tonight.  One picture is of Scott enjoying his awesome panini and his hurly burly carpenter hands.  The other is with me and my oh so delicate yoga teacher/baker hands.  In the summer I made a few jars of homemade sauerkraut and decided to crack one open tonight to add to the paninis...........sooooooooo good.  The pictures do these sandwiches no justice.

ROAST CHICKEN AND SAUREKRAUT PANINIS (makes 4)

8 slices homemade organic spelt or whole wheat bread (I decided to try out making spelt bread this week...check out my bread post and just substitute spelt flours!)

2 Tbsp organic mayonaise

2 Tbsp organic dijon

1 1/2 cups sliced roasted organic chicken

1/2 cup organic sauerkraut ( I used the recipe found in Sally Fallon's Nourishing Traditions cookbook)

e.v olive oil

1 cup organic swiss cheese, grated

Method:  Preheat panini press.  Combine the mayo and dijon in a bowl.  Smother one side of each piece of bread with the dijonaise.  Then top this with some cheese, then some sauerkraut, some chicken and end with more cheese.  Close the sandwich and spray each side with some olive oil.  Grill in your panini press until all the cheese is melted and the sandwhich is warmed through and golden.

The dinner I missed

Last night I was not at home.  I teach yoga every Thursday evening in Seaforth and so last night Scott was on his own for deciding what he wanted to eat.  I arrived home to the most amazing smelling concoction, and luckily some leftovers.  Left to his own devices Scott decided to make salmon melts.  It is like a tuna melt, only he used canned salmon. We were out of mayonaise so he decided to use some hummus.  I had also left some foccacia on the counter which I had picked up from Dobbit Bakehouse in Musquodoboit Harbour.  I think he mixed in some cherry tomatoes from the garden, sprinkled some dried oregano and cheddar cheese on it and baked it in the oven.  Magnificent!  I should let him cook more often!  No pictures though, I ate it before I had a chance...

The same question every night..."What shall I make for dinner?"

Last night I roasted an organic chicken.  We like to do a whole chicken every now and then so we have left overs for sandwiches or soup.  There is this neat trick when roasting a chicken where you lift up the skin on the breast and even the the legs if you want and stuff it ... in our case I just gathered some fresh herbs from the garden (parsley, marjoram, thyme and basil), chopped them up and stuffed it under the skin.  It is also a good idea to sprinkle the cavity with salt and pepper and rub some on the skin with olive oil.  Around here we use my grandfather's spice blend (I will post the recipe tomorrow) which is white pepper, granulated garlic, sea salt, onion powder and mustard powder.  We use it on everything.

     Anyway so we needed to eat tonight and I knew I wanted to cook a spaghetti squash from the garden.  I needed something that would go with that......this is what I came up with.

SPAGHETTI SQUASH SORT OF SALAD

1 medium organic spaghetti squash

1 organic green onion, sliced

1 organic red pepper diced

1/2 organic jalapeno pepper, chopped fine

1 cob of organic corn, decobbed

1/4 cup chopped parsley

2 Tbsp organic sesame oil (not toasted sesame oil, the raw stuff)

1.5 Tbsp brown rice vinegar

1/2 Tbsp honey

salt and pepper

Method: Preheat oven to 350*.  Split the squash in half, seed it and place in face down in a large cast iron skillet or other pan.  Roast for about 45 mins or until you can easily prick the skin with a fork.  Let cool slightly and then scoop out the filling and let it drain in a colander.  Place in a bowl with all the other ingredients.  Toss and serve.

CHICKEN MELTS

1 cup leftover chicken, in small pieces

5 slices homemade whole wheat bread (or if you must, store bought :S)

3 Tbsp basil pesto

3/4 cup grated organic cheese

10 slices organic tomato (we used a lovely yellow one)

1/2 sliced onion

grandpa's spice blend

Method: Slather the bread with pesto.  Layer with onion first, then chicken, tomato, spices, and finally with cheese.  Melt in 350* oven for 15 mins.  

Clean out the fridge Lasagna, or what should I do with this ground beef?

Scott's parents were coming over for dinner the other night and I had already taken out some pasture raised ground beef from the freezer the night before.  The dilemma - how do you make 1 pound of meat feed 4 adults and one toddler?  So I decided to make up a lasagna.  There were a couple of challenges with this one - 1) I didn't really have enough mozzarella 2) I didn't have ricotta or cottage cheese or even tofu in the house to fill the lasagna with.  No problem though, I just used feta cheese blended with whatever yogurt I had and when I ran out of enough mozzarella for the topping, I just grated a whole bunch of romano cheese to fill in the blanks - it turned out really well!  I ate the rest for lunch today :)

LASAGNA (from my head and I didn't record measurements so modify as required)

About 18 lasagna noodles ( I used a combo of organic kamut and organic white lasagna noodles)

1 jar organic pasta sauce

organic mozzarella cheese

1 bunch organic swiss chard

About 10 organic button mushrooms

1 organic onion

organic feta cheese (found local organic goat feta at Homegrown Oranics in Halifax!)

organic yogurt

1 pound organic pasture raised ground beef

Method: Preheat oven to 350*.  Put a big pot of salted water onto boil for the noodles.  As you wait wilt swiss chard in a pot with a lid over medium heat.  Strain and squeeze all the liquid out and then chop into small pieces.  Slice mushrooms and onions and saute in a skillet with some olive oil.  After about 3 minutes, add the ground beef and brown.  Set aside.  When water is boiling, add the noodles in 2 batches, cooking 3/4 of the way so they are still slightly undercooked.  Be sure to add oil to water to prevent the noodles from sticking to each other.  Drain and cool.  Add about 1/4 cup water to the pasta sauce to dilute.  Pour some of the sauce on the bottom of your big roasting tray.  Layer some noodles on top.  Now is when you can mix some yogurt with the feta to make a ricotta like cheese sauce which you spread onto the layer of noodles, followed by some ground beef mix,  some chard,  some more sauce and ending with a sprinkle of mozzarella.  Repeat.  End with another layer of noodles, then the rest of the sauce and cheese.  Sprinkle with romano and cover with pod lid or aluminum foil.  Bake covered 1 hour, uncover for 20 minutes and serve.