Spinach Souffle

Maybe this is a souffle, maybe it isn't. I'm still unclear. One thing for certain is that it is delicious, nutritious, and fun to boot. Simple, easy, and foolproof. Play around with the spices, amount of cheese, and other leafy greens. Anything light will work. Enjoy!

Spinach Souffle

Yield: 6 servings
Ingredients

• 10 eggs
• 2 tablespoons garlic, diced
• 5 tablespoons parmesan
• 2 tablespoons butter
• 5 ounces spinach
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Cooking Directions

1. Steam or microwave the spinach for 2 minutes. Drain.
2. Preheat the oven to 375 F.
3. In a loaf pan, whisk the eggs until slightly frothy.
4. Whisk in the salt, pepper, and any other spices, 3 ounces of parmesan, and the garlic.
5. Melted the butter and mix into the eggs.
6. Mix in the spinach.
7. Sprinkle the remaining parmesan on the top.
8. Bake for 30 minutes, until browned on top. Serve immediately, otherwise the souffle will start to deflate.

Sourdough Pizza

Here is our sourdough take on our classic Thin Crust Pizza on a pizza steel. If you like a little bit of that sourdough favor (but not a full-blown San Francisco punch), you're going to be into this. It's a little different and good in its own way. Let us know how it turned out for you. Enjoy!

Thin Crust Pizza on Steel

Yield: 3 pizzas
Ingredients

• 205 g lukewarm water
• 1 cup (183 g) sourdough starter
• 1/2 tablespoon kosher salt
• 1/8 cup olive oil
• 345 g all-purpose flour

Cooking Directions

1. Mix the starter, salt, and olive oil with the water in a non-airtight lidded container.
2. Mix in the flour without kneading, using a spoon.
3. Cover and allow to rest at room temperature until dough rises and flattens. This could take longer because of the sourdough.
4. At this point, you can store it in the fridge for up to a week or dust the top with flour and cut into three pieces. The other pieces may be wrapped tightly with plastic wrap and stored in the freezer for several months.
5. Preheat oven to its highest temperature and place baking steel or stone on the middle or lowest rack. Let preheat for 20-40 minutes.
6. Shape dough into a ball by stretching the surface around to the bottom on all four sides. Do this minimally.
7. Flatten with your hands on a well-floured surface. Get the dough to 1/8 inch thick. Use a floured rolling pin if needed. The dough will spring back some, so you may need to stretch it further than you think of stretch it again. Once stretched and relaxed, place onto a cornmeal-covered pizza peel.
8. Place your toppings on the dough. Be minimalistic.
9. Slide the pizza directly onto the steel or stone. Pizza may be done in as little as 4 minutes, so check to make sure it's not overcooking.
10. Allow to cool for a minute on a rack to allow the cheese to set.

Sinful Baked Mac and Cheese

Deliciously sinful baked mac and cheese is a luxury. A luxury in that it's so rich, you should probably only have a small portion and have a large salad and steamed veggies with it. It's not, however, a luxury in time or cost. Extremely easy and simple, this will fulfill any mac and cheese craving you're likely to have for a long time. Enjoy!

Sinful Baked Mac and Cheese

Yield: 8-12 servings
Ingredients

• 4 tablespoons unsalted butter
• 2 3/4 cups milk
• 1/4 cup flour
• 1/8 teaspoon nutmeg
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 2 cups (8 ounces) sharp white cheddar cheese, grated
• 1 cup (4 ounces) Gruyere, grated OR
• 1/2 cup parmesan, grated
• 1/2 pound macaroni or similar

Cooking Directions

1. Preheat oven to 375 F. Butter a 3-quart casserole dish; set aside.
2. Warm the milk in a medium saucepan over medium heat.
3. Melt the remaining butter in a large skillet over medium heat. When it bubbles, add the flour. Cook, stirring, for 1 minute.
4. While whisking, slowly pour in the hot milk a little at a time to keep the mixture smooth. Continue whisking constantly until the mixture bubbles and becomes thick, 8 to 12 minutes.
5. Remove the pan from the heat. Stir in nutmeg, black pepper, cayenne pepper, 1 1/2 cups cheddar cheese, and 3/4 cups Gruyère (or 1/4 cup parmesan). Set the cheese sauce aside.
6. Bring a large pot of salted water to a boil. Cook the macaroni until the outside of is cooked and the inside is underdone, 2 to 3 minutes. Rinse under cold water and drain the macaroni. Stir the macaroni into the cheese sauce.
7. Pour the mixture into the baking dish. Sprinkle the remaining cheeses over the top. Bake until golden brown, about 30 minutes. Transfer the dish to a wire rack for 5 minutes to set, then serve.

Roast asparagus salad with baked goat cheese

This is a wonderful, fresh, and flavorful salad. Rich but not too rich. The asparagus gets tender, the dressing is outstanding, and the goat cheese is crispy yet smooth. Serve it as a starter or just as a light meal. Enjoy!

Roast asparagus salad with baked goat cheese

Yield: 4 servings
Ingredients

• 1/4 cup olive oil
• 1/4 cup shallot, minced
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 4 cups frisee
• salt and pepper
• 2 pounds asparagus
• olive oil
• kosher salt
• black pepper
• 1 cup flour
• 1 egg, beaten
• 1 cup milk
• 2 cups panko breadcrumbs
• 4 slices goat cheese (3/4 inch slices)

Cooking Directions

1. Place the shallot and olive oil in a skillet and cook for 2 minutes over medium heat.
2. Add the vinegar, mustard, salt, pepper, and stir well to incorporate. Set aside and cool to room temperature.
3. Preheat the oven to 375 F.
4. Break off the tough ends of the asparagus, and, if they're thick, peel them.
5. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper.
6. Roast the asparagus until tender but still crisp.
7. Meanwhile, put the flour in one bowl, mix the egg and milk in one bowl, and put he breadcrumbs in one bowl.
8. Dip the cheese slices into the flour, then the egg-milk wash, and then into the breadcrumbs, alternating your hands.
9. Refrigerate until ready to use.
10. When ready to use, turn the oven broiler to low. Place the goat cheese discs onto an oiled pan and place under the broiler on high. Broil until brown.
11. Toss the frisee in the dressing until well-coated, then season with salt and pepper.
12. Plate, and top each salad with a goat cheese disk and asparagus spears. Finish with extra salt and pepper.

Stuffed Peppers

Stuffed peppers are incredibly easy, yet seem fancy and nostalgic at the same time. Of course you can have the filling be whatever you like, but the following recipe works pretty well. Some versions include and slightly watered-down ketchup that is poured over the filled peppers before adding the cheese on top, though we found that wasn't necessary and made it a little too sweet. Just keep the basic method for blanching the peppers the same, and you can go to town on whatever filling you want. Enjoy!

Stuffed Peppers

Yield: 4 servings
Ingredients

• 4 bell peppers, tops removed, cored and seeded
• 1/2 cup rice
• 1 1/2 tablespoons olive oil
• 1 onion, minced
• 12 ounces ground meat
• 3 garlic cloves, minced
• 1 14.5 ounce can diced tomatoes, drained
• 5 ounces (about 1 1/4 cups) cheese, shredded
• 2 tablespoons fresh parsley, chopped
• salt and pepper

Cooking Directions

1. Boil 4 quarts of water with 1 tablespoon salt in a large pot. Cook peppers until they begin to soften, about 3 minutes. Remove and drain peppers with a slotted spoon or tongs.
2. Add the rice to the pot and cook until tender, about 13 minutes. Drain rice and transfer to a large bowl.
3. Heat the oil in a large skillet over medium-high heat. Add the onion, stirring occasionally, until it begins to brown, about 5 minutes. Add the ground meat, breaking it into small pieces until no longer pink, about 4 minutes. Stir in the garlic and cook for 30 seconds. Transfer to the bowl with the rice.
4. Add the tomatoes, 1 cup of cheese, the parsley, and salt and pepper to taste.
5. Heat the oven to 350 F with the rack in the middle.
6. In a 9-inch square baking dish, place the peppers cut side up. Divide the filling evenly among the peppers. Sprinkle the rest of the cheese on top.
7. Bake until the cheese in browned and the filling is heated through, 25 to 30 minutes. Serve immediately.

The Best Cheddar Biscuits

Biscuits are easy to make, but don't mess with it too much. The secret to flaky and tender biscuits is all in how the butter is distributed throughout the dough. If done correctly, it'll melt and puff up the biscuits when they bake at a high temperature. This is an adaptation from America's Test Kitchen, so you know it's perfect. Enjoy!

If you don't have buttermilk, just use milk mixed with lemon juice or vinegar. Add one tablespoon of lemon juice or vinegar to a measuring cup. Fill to 1 cup with milk. Let sit 5 minutes before using.

The Best Cheddar Biscuits

Yield: 20-24 biscuits
Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon sugar
• 3/4 teaspoon salt
• 4 oz. cheddar cheese, grated
• 1 cup buttermilk (or substitute)
• 8 tablespoons butter, melted and cooled
• 2 tablespoons butter, melted, for brushing biscuits
• 1 garlic clove
• 1 tablespoon fresh parsley, minced

Cooking Directions

1. Preheat the oven to 475 degrees. Line a rimmed baking sheet with parchment paper.
2. Melt 1 stick of butter first and set aside to cool.
3. Whisk the flour, baking powder, baking soda, sugar, and salt in a large bowl until evenly mixed.
4. Add the grated cheese and mix it into the dry ingredients.
5. Pour the cold buttermilk (or substitute) into a medium bowl. Pour in the cooled, melted butter and mix it together with a whisk or a fork.
6. Make a well in the center of the dry ingredients. Pour in the buttermilk mixture and mix the batter quickly and gently, just until the batter is moistened and comes together. Do not over-mix the batter.
7. Use a large spoon to scoop up and portion out the batter onto the baking sheet for 20-24 biscuits.
8. Bake the biscuits in the preheated oven for 12-14 minutes, until golden brown.
9. While the biscuits are baking, melt the remaining 2 tablespoons of butter. Add the garlic and the minced parsley to the butter.
10. When the biscuits are baked, brush the biscuits with the melted garlic-parsley butter.

Labneh Balls

Labneh is a pretty good substitute for cheese, especially if you like yogurt. This labneh is made from kefir, so it's kefir cheese. It's even more impressive when you form little balls of super intense spices of it. Enjoy!

Kefir Labneh Balls

Yield: 10+ balls
Ingredients

• 1 quart kefir
• salt
• paprika
• cayenne pepper
• ginger powder
• onion powder
• garlic powder
• bread crumbs

Cooking Directions

1. Prepare kefir like you normally would but let it ferment longer until it completely separates from the whey.
2. Gently place the yogurt in the center of cheesecloth folded a couple times. Gather up the ends of the cloth and tie up tight, gently gathering up the kefir curds to form a ball. Save the whey for your own uses.
3. Hang the kefir overnight. The next morning, much of the whey will have drained out - firm on the outside and soft and creamy on the inside.
4. Put your spice mix in a bowl and bread crumbs in another bowl. The amount you need will vary according to preferences, so season the spices to taste. Pinch off chunks of cheese, dunk them in the spices, then gently roll them to form balls.
5. They can be served immediately or left in the fridge for a couple days. The bread crumb ones are also pretty good baked.

Oleana's Whipped Feta

Maybe you've been to Oleana, one of the best restaurants around Boston, and maybe you haven't but you love feta. This recipe will give you a beautiful whipped feta spread that goes great with cucumbers, bread, or just plain. If you've had Oleana's, let me know how this compares. Enjoy!

Oleana's Whipped Feta

Yield: 1+ cups
Ingredients

• 1 roasted red pepper
• 1/2 pound feta cheese
• 2 teaspoons crushed red pepper
• 1/4 teaspoon smoked paprika
• 1 teaspoon lemon juice
• 1/8 cup olive oil

Cooking Directions

1. Discard the skin of the peppers and pulse a couple times in a food processor.
2. Add remaining ingredients and blend the mixture for about 2 minutes, until very smooth.
3. Refrigerate for about 30 minutes before serving to allow the dip to set.

Waffle Awesome

Inspired by the delicious Double Awesome of renowned Boston food truck fame, we present the Waffle Awesome. Instead of a scallion pancake, how about a scallion waffle? Using the yummy sourdough waffle recipe, we added scallions to the batter, but you can take any waffle and just add the scallions on top of the egg. So awesome! Enjoy!

Waffle Awesome

Yield: 1 waffle awesome
Ingredients

• 1 waffle
• 1 egg
• 1 oz cheese
• 1 scallion, sliced
• sriracha

Cooking Directions

1. Poach or cook the egg sunny side up.
2. Toast a delicious sourdough waffle, but not too crispy. Cut in half.
3. Top one half with your favorite cheese, the egg, and the scallion. Place the other half on top.
4. Have some sriracha handy for extra spicy dipping fun.

Spanakopita (Spinach Pie)

Spanakopita (Spinach Pie)

Yield: 1 big pan of pie
Ingredients

• 3 tablespoons olive oil
• 1 large onion, chopped
• 1 bunch green onions, chopped
• 2 cloves garlic, minced
• 2 pounds spinach, rinse and chopped
• 1/2 cup fresh parsley, chopped
• 2 eggs, beaten
• 1/2 cup ricotta
• 1 cup feta, crumbled
• 8 sheets phyllo dough
• olive oil for brushing

Cooking Directions

1. Preheat oven to 350 degrees F. Lightly oil a 9x9 inch square baking pan.
2. Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool completely. This is very important!
3. Squeeze spinach of excess moisture. This is very important too!
4. In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
5. Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

Pasta Puttanesca

Pasta Puttanesca, or Pasta alla Puttanesca, literally means "whore's-style pasta." You may think that ladies of the night would whip this up to lure customers to them, but that isn't true.

Now if that doesn't make you want to chow down, I don't know what will. Well, maybe the following description will help. Puttanesca is a tangy, slightly salty sauce that gets its flavor and aroma from the combination of capers, olives, and anchovies.

It's simple and takes only about as long as it does to cook the pasta. You can easily omit the anchovies, but they add such a great depth of flavor. Enjoy!

Pasta Puttanesca

Yield: 4 servings
Ingredients

• 16 ounces pasta
• 2 tablespoons olive oil
• 6 cloves garlic, minced
• 1/4 cup strong-tasting olives, chopped
• 3 tablespoons capers
• 1 tin anchovy fillets
• 14 ounce can diced tomatoes, drained
• 32 ounce can crushed tomatoes
• 1/4 cup fresh parsley, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper
• black pepper, to taste
• parmesan, shredded (optional)

Cooking Directions

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes. Drain.
2. While the pasta is cooking, heat oil in a skillet over medium heat. Cook garlic, anchovies, and red pepper until anchovies dissolve, about 3 minutes. Stir in capers, olives, parsley, oregano. Saute 1 minute, stirring occasionally.
3. Add tomatoes and simmer 7-10 minutes, stirring occasionally until desired thickness.
4. Toss pasta with sauce, and serve. Top with optional parmesan cheese.

Vegetarian Moussaka with Sweet Potatoes

A vegetarian version of our original Moussaka. Instead of meat, we chose portobello for its meaty qualities. Plus, how can you not love portobello and eggplant together in one dish? This one also includes a layer of sweet potatoes on the bottom that really goes nicely with the cinnamon and nutmeg spices used throughout the dish.

Moussaka

Yield: 8-12 servings
Ingredients

• 3 eggplants, peeled and cut into half-inch slices
• 1 sweet potato, cut into 1/4 inch slices
• salt
• 1/4 cup olive oil
• 1 tablespoon butter
• 1 pound portobello mushrooms, cut into 1/2 inch pieces
• salt, to taste
• black pepper, to taste
• 2 onions, chopped
• 1 clove garlic, minced
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon Italian herbs
• 2 tablespoons dried parsley
• 1 8-ounce can tomato sauce
• 1/2 cup red wine
• 1 egg, beaten
• 4 cups milk
• 1/2 cup butter
• 6 tablespoons flour
• salt, to taste
• white pepper, to taste
• 1.5-3 cups parmesan, grated
• 1/4 teaspoon nutmeg

Cooking Directions

1. Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain.
2. In a large skillet over medium heat, melt the butter and add the portobello, salt and pepper to taste, onions, and garlic. After the mushrooms have lost some of their liquid, sprinkle in the cinnamon, nutmeg, herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.
3. To make the bechamel sauce, begin by heating the milk to about boiling. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Remove from heat and gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper.
4. Arrange a layer of sweet potato as shingles, then a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with all of the portobello mixture. Cover with remaining eggplant. Pour the bechamel sauce over the top, and sprinkle with the nutmeg.
5. Bake for 1 hour at 350 degrees F (175 degrees C).

Spaghetti Squash Spaghetti

If you love spaghetti squash, or have never tried it before, here's a simple, easy recipe that is sure to please. It's like having a nice bed of tasty pasta without the pasta. You can easily add chicken of anything else that you want to this, and you've got yourself a complete meal. Yum. Enjoy!

Spaghetti Squash Spaghetti

Ingredients

• 1 spaghetti squash, halved and seed removed
• 2 tablespoons canola oil
• 1 onion, chopped
• 2 cloves garlic
• 1 cup chopped tomatoes
• 1/2 cup feta or similar cheese
• 3 tablespoons black olives, sliced
• 2 tablespoons dried basil
• salt and pepper, to taste

Cooking Directions

1. Preheat oven to 350 degrees. Lightly grease a baking sheet.
2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until tender. Remove squash from oven, and set aside to cool.
3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Add salt and pepper to taste. Serve warm (throw back in the pan if need be).

Homemade Cheddar Cheese

OK, I can't wait any longer. I just have to share this. After two months of aging, I had to try this cheddar. The result was a delicious mild cheddar that I know is only going to improve with age. It went really well with some ham and popovers. Yum!

This cheddar recipe is no more difficult than the gouda recipe. There is only a little more time involved, and the aging is typically longer. However, fresh cheese is awesome, and there will likely be enough for you to age it as long as you like.

Have fun, and let me know if you have any questions. Enjoy!

Homemade Cheddar Cheese

Yield: 1 pound of cheddar
Ingredients

• 1 gallon whole milk
• 2 ice cubes buttermilk
• 1/2 tablet rennet
• 1/4 teaspoon calcium chloride
• 1 tablespoon non-iodized salt

Cooking Directions

1. Mix the rennet in 1/4 cup / 50 ml of water. Mix the calcium chloride in 1/4 cup / 50 ml of water.
2. Using a double boiler or in a pot, warm the milk and liquid calcium chloride to 90F / 32C.
3. Add mesophilic starter culture and mix thoroughly with a whisk, the culture must be uniform throughout the milk.
4. Allow the milk to ripen for 45 minutes to 1 hour.
5. Slowly pour the diluted rennet into the milk, stirring constantly with a whisk. Stir for 1 minute.
6. Allow the milk to set for 30 minutes to 1 hour until a firm curd is set and a clean break can be obtained when the curd is cut.
7. With a long knife or whisk, cut the curds into 1/4 inch cubes.
8. Allow the curds to sit for 5-15 minutes to firm up.
9. Slowly raise the temperature of the milk to 100-102F / 39C. It should take as long as 45 minutes to reach this temperature. During this time, gently stir the curds every few minutes so they don't mat together.
10. Keep the curds at 100-102F / 39C for another 45 minutes. During this time, gently stir the curds every few minutes so they don't mat together. They are done when it holds together in your hand if squeezed.
11. Drain the whey by pouring through a colander. Do this quickly and do not allow the curds to mat, turning with your hands to allow drainage. Save 1/3 of the whey in the pot.
12. Suspend the colander with the curds over the double boiler or pot. Stir the curds to separate any particles that have matted.
13. Heat the curds at 100-102F / 39C for 45 minutes to 1 hour, flipping every 10-15 minutes.
14. Cut the slab into chunks and into strips. Add the tablespoon of salt and mix thoroughly with hands in 3 stages, waiting 1 minute between each.
15. Carefully place the curds into your cheesecloth lined mold. Cover with cheesecloth.
16. Press the cheese at about 20 lbs / 9 kg for 45 minutes.
17. Remove the cheese from the press and flip it.
18. Press the cheese at about 40 lbs /18 kg for 3 hours.
19. Remove the cheese from the press and flip it.
20. Press the cheese at about 50 lbs / 23 kg for 24 hours.
21. Remove the cheese from the press. Place the cheese on a cheese board or bamboo mat and dry at room temperature for 1-5 days, until the cheese is dry to the touch.
22. Wax the cheese and age it in your refrigerator for 3-24 months. The longer the cheese is aged the sharper the flavor it will develop. Be sure to flip the cheese every few days.

Homemade Gouda Cheese

Homemade cheese is simple and fairly easy. With the right equipment (which can be bought on the cheap or made at home) and the right ingredients (which can be found online or at various home brew or similar stores), you'll have some delicious cheese in no time.

The types of cheese there are in the world run the gamut. There really is no end to the kind you can make. You might only be limited by your ability to get specific cultures to flavor your cheese. However, this Gouda cheese requires nothing more than regular cultured buttermilk.

The directions are long, but they are detailed. Please do not hesitate to ask me anything. Oh, and it is delicious raw and aged! Enjoy!

Homemade Gouda Cheese

Yield: 1 pound of gouda
Ingredients

• 1 gallon whole milk
• 2 ice cubes buttermilk
• 1/2 tablet rennet
• 1/4 teaspoon calcium chloride
• saturated brine

Cooking Directions

1. Mix the rennet in 1/4 cup of water. Mix the calcium chloride in 1/4 cup of water.
2. Warm the milk to 85-90F/29-32C in vat of your choice, i.e. double boiler or pot.
3. Add Starter Culture and Calcium Chloride and mix thoroughly with a whisk to make uniform throughout the milk.
4. Cover and let the culture ripen at same temperature for 15-45 minutes.
5. Trickle in diluted rennet stirring constantly for 1 minute to evenly distribute, then stop swirl with ladle to enable better curd set.
6. Cover and let the milk stand at your target temperature for 45+ minutes until a clean break is achieved.
7. Cut the curds into 0.2-0.5 inch cubes.
8. Allow the curds to sit and heal undisturbed for 5-10 minutes.
9. Stir gently, intermittently for 15-25 minutes to ensure the curds don't mat together.
10. Let the curds rest for 5 minutes to settle to bottom.
11. Remove and discard 1/3 volume of whey from top of vat. Add same volume of hot water to reach target 95-102°F / 37-39°C. Normally, 130°F / 55°C water will work.
12. Stir gently intermittently for 15-30 minutes, breaking any large lumps of curd.
13. Let the curds rest for 5 minutes to settle to bottom.
14. Pour the curds into a large strainer or colander and let drain for 5 minutes. If possible, place the strainer inside another pot or cover the curds in order to maintain the curd's temperature. The curds will press better if slightly warm.
15. Place the curds into cheesecloth lined mold, pack curds down into mold by hand (try to minimize breakage of the curd pack). Place a thin 1 lb. weight on top of the follower and press for 15 minutes.
16. Remove the cheese from the mold and cheesecloth, flip, replace in cheesecloth and mold and press again at ~2 pounds per US gallon or 0.5 kg per liter of milk used for 15 minutes.
17. Remove the cheese from the mold and cheesecloth, flip, replace in cheesecloth and mold and press again at ~5 pounds per 1 US gallon / 1 kg per 1 liter of milk for about 1 hour.
18. Remove the cheese from the mold and cheesecloth, flip, replace in cheesecloth and mold and press again at ~12 pounds per 1 US gallon / 1.5 kg per 1 liter of milk for final ~8-16 hours (i.e. overnight).
19. Remove the cheese from the press and cheesecloth.
20. Prepare a saturated brine for the cheese by combining ½ gallon water with 1 lb. cheese salt and bringing to a boil. Stir until salt is dissolved and remove from heat. Add 1 cup whey.
21. Stir in ½ teaspoon of calcium chloride solution and 1 teaspoon of white vinegar. This will keep the rind from becoming gummy and bring the pH of the brine close to the pH of the cheese. Let the brine cool to room temperature before using. The temperature of the brine should be the same as the cheese.
22. Place in saturated brine solution for 3-4 hours per pound or 0.5 kg of pressed curds. Sprinkle some salt on top, and be certain to turn the cheese a few times to ensure even rind development.
23. Note, after brining the cheese will have lost ~5% weight and the outer surface will have become firmer and almost tough.
24. Place the cheese on a drying mat. After 1-5 days the cheese should be dry to touch and then it can be waxed. Or it can continue to be aged with a natural rind.
25. If natural rind, if unwanted molds appear on rind, clean with a low 2-3% brine and cloth or disposable paper towel. After cheese hardens, a brush can be used with brine.
26. Turn cheese and replace mat if moist initially every 2 days then every week and eventually every month if age that long.
27. Consume after 2 weeks to several years. Flavor changes with age.

Peruvian Spicy Creamed Chicken - Aji de Gallina

If you, like us, have a friend bequeath you packets of aji pepper puree, you may be dumbfounded at first too. Well look no further because you've found the answer to your aji prayers!

By far the best Peruvian dish we have ever made. OK so it's also the only Peruvian dish we've ever made. Yet after devouring this Aji de Gallina I'm not sure I could force myself to make any other Peruvian cuisine - it's that good.

This is a beautifully simple, though perhaps time-consuming dish to make. But the great thing is that it makes a ton of food. Great for dinner parties.

Peruvian Spicy Creamed Chicken - Aji de Gallina

Yield: Serves 6-8
Ingredients

• 1 1/2 lb. chicken breast
• 4 cups chicken stock
• 1/2 cup canola oil
• 1 packet aji pepper puree
• 2 cloves garlic, chopped
• 1 large onion, chopped
• 3 tablespoons walnuts, chopped
• 3 tablespoons Parmesan cheese
• 4 slices bread
• 3/4 cup evaporated milk
• 4 yellow potatoes
• 2 hard boiled eggs
• 10 black olives, halved
• 1/4 - 1/2 cup cooked rice

Cooking Directions

1. Cook the yellow potatoes in salted water until tender when pierced with a fork. Let cool, peel, cut into quarters, and set aside.
2. Place the bread in a small bowl and pour the evaporated milk over it to soak. Set aside.
3. Place the chicken breasts in a pot with the chicken stock, and bring to a simmer. Cook for 10-15 minutes, until chicken is just barely cooked through. Set chicken aside to cool. Strain broth and reserve 2 cups.
4. In a blender, process pepper puree with the oil until smooth. Saute the garlic and onions with the pureed peppers and oil, until the onions are soft and golden. Remove from heat and let cool.
5. Shred the cooled chicken into bite-size pieces.
6. In a blender or food processor, process the evaporated milk and bread mixture with the walnuts and Parmesan cheese until smooth. Add the cooked onion mixture and process briefly.
7. Return onion mixture to pan, and add 1 1/2 cups of the reserved chicken stock. Bring to a low simmer, and stir in the chicken. Heat until warmed through, adding more chicken stock if sauce is too thick.
8. Serve over rice, garnished with the yellow potatoes, slices of hard boiled egg, and black olives.

Pear Gruyere Pie

Remember the TV show called Pushing Daisies? One of TV's biggest regrets is losing that show. The vivid color and vibrant fantasies that passed by on the screen was a highlight in entertainment.

In remembrance, or just because I've always wanted to make one of the delicious pies they're constantly baking and eating (they do work at The Pie Hole after all), the Pear Gruyere Pie was born - completely and utterly inspired by Chuck, who bakes the Gruyere into the crust. Enjoy!

Pear Gruyere Pie

Yield: 1 pie
Ingredients

• Gruyere Crust
• 2 1/2 cups all-purpose flour
• 2 teaspoon salt
• 2 sticks unsalted butter
• 1/3 cup ice water
• 1/2 cup shredded Gruyere cheese
• Pear Filling
• 1/4 cup brown sugar
• 1/4 cup white sugar
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 5 cups pear, peeled and sliced
• 1 tablespoon unsalted butter
• 1 tablespoon lemon juice

Cooking Directions

1. Combine the flour and salt in a bowl. Dice the butter into 1/4 inch pieces. Place butter and the flour in a large zip lock bag, seal and roll over with a rolling pin until the butter is combined. Place the bag in the freezer for at least 30 minutes.
2. Pour the ingredients from the bag into a chilled mixing bowl and work together with a fork until the mixture becomes pebbly. Gradually drizzle the ice water over the mixture, blending with the fork. Add more water if necessary add a tablespoon at a time, until you achieve the right consistency.
3. Form two discs out of the dough, working each in your palm. Wrap them each tightly with saran wrap and refrigerate.
4. Combine sugar, flour, salt, cinnamon, and nutmeg in mixing bowl.
5. Arrange pears in layers in a 9 inch pan on top of one of the crusts, sprinkling sugar mixture over each layer. Dot with butter. Sprinkle with lemon juice. Roll out remaining dough; cut slits for escape of steam. Moisten rim of bottom crust. Place top crust over filling. Fold edge under bottom crust, crimping to seal.
6. Bake at 450 degrees F (230 degrees C) for 10 minutes. Sprinkle Gruyere over the top. Reduce temperature to 350 degrees F (175 degrees C), and bake for an additional 35 to 40 minutes.

Savory Butternut Squash and Kale Bread Pudding

Ingredients

2 lbs peeled seeded butternut squash, cut into 1-inch cubes (about 6 cups)
7 large eggs
2 1/4 cups half & half
6 tbsp dry white wine
1 1/2 tsp dijon mustard
1 sourdough baguette
1 cup chopped shallots (about 4 large)
2 bunches kale, ribs removed, coarsely chopped
8 oz. extra-sharp cheddar cheese, grated
olive oil
kosher salt and pepper

Directions

Cut baguette into 1-inch cubes and (if not dry) toast in 200 degree oven for about 10 minutes, until bread is dry, like day-old bread. Turn oven up to 400 degrees. Toss squash with 1 tbsp olive oil on rimmed baking sheet, sprinkle with salt and pepper, and bake until squash is tender, about 20-25 minutes. Turn with spatula occasionally.

Whisk eggs in large bowl, add half & half, wine, mustard, and 1 1/2 tsp kosher salt and whisk to blend. Set aside.

Heat about 2 tbsp oil in large pot over medium-high heat. Add shallots and saute until soft, about 5 minutes. Add kale. Cover and cook 2 minutes. Uncover and stir until kale is wilted but still bright green, about 5 minutes. (I cook mine longer, though, because I like the kale less crunchy.)

Reduce oven temperature to 350. Generously butter 13x9x2-inch baking dish. Spread half of bread cubes in the bottom, topped with half of kale mixture, then half of squash, and sprinkled with half of cheese. Repeat with remaining bread, kale, squash, and cheese. Pour egg mixture over the bread pudding. Cover with foil and bake for 20 minutes. Remove foil and bake uncovered until custard is set and bread feels springy to the touch, about 20 minutes longer. Broil 2 minutes right before serving until cheese browns slightly.

Notes:
*I don't like soggy bread pudding, so I altered the original recipe a little. Here are the things I did, so you can decide how you like it best.
* The recipe didn't call to toast the bread, just to cut it up, but I like it more stale.
*The recipe said to soak the bread in the egg mixture for 30 minutes before baking, but I completely skipped this step because I didn't want all soggy bread.
* When I did finally pour the egg mixture in the pan right before baking, I made sure not to completely cover the top pieces of bread, making sure they were still dry on top.
* I used more cheese

From the kitchen of Liza Wilson

Homemade Cannoli

A chocolate chip cannoli could be one of the easiest Italian desserts you'll ever make. Well, as long as you forget about making the cannoli shells yourself. Those things can be a huge pain, and they are only worth doing at home if you're going to make more than 20. Since most of us aren't, and we only want some of that sweet ricotta filling anyway in a fun, easy-to-hold shell, it's just better to buy a couple cannoli shells from a local bakery or supermarket.

The secret to a great filling is in the simplicity and ratio. All you really need is ricotta and powdered sugar. Powdered sugar is essential. You won't get the right texture without it. There are some other fun additions you can make like amaretto or orange-flavored liqueur, but be sure to adjust for the added 1 tsp - 1 Tbsp of liquid so it's not too runny. Now on to the cannoli!

Ingredients

2 cannoli shells
1 cup ricotta cheese
1/4 cup powdered sugar
handful of chocolate chips

Directions

Mix together ricotta and powdered sugar. Start with the above ratio and adjust to your personal tastes.

Spoon (or pipe) into shells, filling all the way through.

Sprinkle chocolate chips on the outside.

Grab a cappuccino and enjoy!

Homemade Cream Cheese

If you've made labneh or greek yogurt or yogurt cheese before, then you can most likely make your very own homemade cream cheese.

This homemade cream cheese resulted from the leftover whey after making labneh. The whey was still milky in appearance and not that yellow/green hue we've all come to know and love and feed our pets, plants, smoothies, etc. So I tried to strain the rest of the whey as much as I could, and the result was a cream cheese as tasty as any I've ever had. It doesn't even have that yogurt taste to it. Enjoy!

Ingredients

yogurt from whole milk

Directions

After making yogurt from whole milk, and making labneh or greek yogurt or yogurt cheese or at least straining the yogurt for 6 hours or more, strain the whey for 24 hours through cheese cloth. If it's still not the right consistency, strain some more or add a splash of whey back in. The result will be fantastic!