home made mozzarella.

We get two gallons of fresh from the cow milk from a local farmer each week. We often make our own yogurt, yogurt cheese, and cream cheese, and sometimes butter. We have been wanting to delve deeper into cheesemaking, but just haven't done too much yet. After seeing a quick segment on a PBS gardening show about making mozzarella, I decided it looked like a fun and easy project to do with the boys.

Yesterday we looked up a recipe, and discovered that we had all of the ingredients needed already! This is so easy to make and the cheese is so good. Other than the time we waited for milk or whey to heat up, this took almost no time at all and was very simple to do.

::making fresh mozzarella at home::
*This recipe is adapted from the book Home Cheese Making by Ricki Carroll


ingredients::
2 tsp citric acid
1 gallon raw or whole milk (not ultra-pasteurized)
1/4 tsp liquid rennet diluted in 1/4 cup water (we use the vegetable rennet from here)
1 Tbsp sea salt
candy thermometer to check liquid temps


directions::

Pour the milk into a large pot, put on the stove on low/med-med heat. Add citric acid to the milk and mix well. Stir in the diluted rennet with an up and down motion, continue heating until the temperature reaches 105ºF. Turn off the heat and let the curd set for 5-10 minutes.

Scoop out the curds with a slotted spoon (or strain them with a fine mesh strainer) and put them into a large heat resistant bowl. Press the curds gently with your hands, pouring off as much whey as possible into a bowl. Reserve the whey.


Pour the whey back into the pot and heat it to at least 175ºF degrees. Add salt to the whey and stir.

Ladle the hot whey over the curd in the bowl (just to cover) knead the curd with 2 wooden spoons until the curd is smooth and pliable.

The internal temperature of the curd needs to reach around 165 degrees to become pliable and stretchy. If the curd breaks, it needs to be reheated (by pouring more hot whey over the top). If you want to add any dried or fresh herbs, do now. I added a teaspoon of an herb mix I put together which included ground pepper, dried garlic, and an italian herb mix.


Pick the curd up with your hands and quickly squeeze into a ball, tucking the ends under to make smooth. Go fast, will set immediately.

Eat immediately while warm, or if you want to store it for later, place your balls of mozzarella into a bowl of very cold water (you can add more salt if you want, to help intensify the cheese flavor). Let sit a few minutes. Wrap and store in the fridge! Eat within a day or so.

Yield: 3/4 - 1 pound

pizza.

I like recipes that my boys can make. They love to measure, pour, knead and bake. I particularly like recipes that use metric measurements and not only the US cups...not only is it more accurate for baking, but we can pull out the scale and the boys can set the scale to the correct measurement (g/oz) and then weigh each item themselves. They are learning about ounces and cups and grams and milliliters and pounds. They are learning the relative measurements and understanding the relationships between 250 grams of flour vs. 2 cups of flour. They are looking at the scale and comparing quantities on the recipe to the scale readout. Perfect.

Today we made pizza. We have been loving the recipes from the book "Baking Bread with Children" by Warren Lee Cohen. This pizza recipe fit the bill. It was quick and easy, and it had measurements listed in all of the above. The boys did all of the measuring, kneading and rolling. We only tweaked the recipe a bit using our favorite flours for pizza. Turned out great!


::pizza::

250g (2 cups) strong 00 Italian pizza flour (or strong white bread flour)
250g (2 cups) whole wheat pastry flour (recipe calls for 'plain' or pastry flour, I used whole wheat pastry)
15 ml (1 Tbsp) honey
10ml (2 tsp) sea salt
10ml (2 tsp) good yeast
300 ml (10 oz = about 1 1/4 cups) warm water (body temp or so)
45 ml (3 Tbsp) olive oil

pizza sauce, cheese and toppings.

In large bowl dissolve the yeast in the warm water with the honey. Let it sit in a warm spot for about 10 minutes until it is bubbly and smells yeasty.

Add the salt, olive oil, and then slowly add in the flour. The dough will start to come together - it should still be slightly sticky to touch. You can use your hands for this part, or use a Kitchen Aid with a dough hook just to incorporate it.

Sprinkle some flour on your counter and hand knead the dough for about 10 minutes.


Oil a bowl with olive oil. Put the kneaded dough (ball) into the bowl and cover it with a moist towel - put in a warm spot. Let it rise for 1.5 - 2 hours until double in size.

Pull the dough out of the bowl and cut into two pieces (or 4 pieces if you want little individual pizzas).

Roll or stretch into a round or whatever shape you want and put onto a baking sheet sprinkled with cornmeal or semolina flour (to keep from sticking) ...

Pre-heat the oven to 400ºF.

Put on the sauce, toppings and cheese. Let the prepped pizzas sit and rise for 15 minutes while the oven pre-heats.

Bake for 7-15 minutes or so, depending on how thinly you rolled your dough...bake until golden and cheese bubbly.

Let cool a bit before slicing.



ingredient tip:

00 pizza flour is a high gluten finely ground flour. It is usually called Italian Tipo "00" flour. It looks like baby powder - it is a finer ground than normal flour, is high gluten, and it will give your dough an incredible super-smooth texture. I find it at the local Italian deli. I liked this recipe using the '00' flour mixed with the whole wheat white flour. It was a great texture and was still a light crust with the whole grain bonus. It is really good - my kids will eat it, and they are picky about pizza dough!

banana bread.

While I haven't had a recipe or post up for a bit, we have been busy in the kitchen. I have been experimenting with some new bread recipes. We have been soaking/sprouting/drying wheat berries and making our own (malt) flour and learning to use it. I also have found a new local source for wheat (hard red winter) and so have been testing how it works with both the standard and soaked loaf breads to get a feel for its chemistry. We have had a few flops, but have had some really great tasty bread too. I have also been testing a different wheat grinder to see the difference in a finer flour! In between all of the bread baking we have also been making some other goodies.

Today I had a sick boy, so we were home and pretty quiet. I decided to make a loaf of whole wheat banana bread. It is sooo good. I like it because it uses 100% whole wheat pastry flour, but the flavor doesn't overshadow the bananas at all and it is a nice moist bread. It also isn't too sweet, but is rich with flavor. It made the house smell amazing, too!

::whole wheat banana bread::

1/3 cup softened butter
1/4 cup honey
1/4 cup packed dark brown sugar/muscavado
1 tsp. vanilla extract
2 eggs
1/4 cup yogurt (I used home made vanilla yogurt)
1 1/2 cups mashed ripe bananas (about 3 bananas)

1 3/4 cup whole wheat pastry flour
1/2 tsp. sea salt
1 tsp. cinnamon
1/4 tsp. freshly grated nutmeg
1 tsp. baking soda
1/2 tsp. baking powder

In one bowl cream the butter, honey and brown sugar together, and then add the vanilla, eggs, bananas and yogurt. Mix to incorporate. The bananas should be a little chunky, but not big pieces (using a fork to smush helps).

In a second bowl mix the dry ingredients together and stir a little to mix.

Mix the wet into the dry a bit at a time stirring to incorporate. Don't over mix.

Spoon into a buttered bread loaf pan and put into a pre-heated 350ºF oven. Bake 40-50 minutes, until done. Pop out of the pan onto a rack to cool. So good served with fresh butter.


ingredient tip::
Bananas are at the top of my list to buy organic. Commercially grown bananas not only are grown in not very environment/worker/wildlife friendly ways, but the end product exposes us to a cocktail of chemicals as well. No thank you. Look for fair-trade organic bananas at your local coop or Whole Foods/Wild Oats type of store!

whole wheat strawberry-orange muffins.

We have a freezer full of delicious strawberries we picked last June. We have been working our way through them for desserts and smoothies - but there is something extra wonderful about the color, taste and smell of strawberries once January hits. I opened the bag today and the smell was spectacular. Yum.

I used this basic muffin recipe for the base, but tweaked it a bit to add additional liquid so that I could use whole wheat flour rather than all purpose white flour. By using the juice of a mandarin, I got that extra liquid as well as a really good flavor boost. The muffins are so good - the flavor is more like a tea bread...not too sweet. But the texture and crumb is all muffin.


I sprinkled unsweetened organic shredded coconut on top before baking. Nice combination with the strawberries.

::whole wheat strawberry-orange muffins::

ingredients::
2 cups whole wheat pastry flour
1/4 cup turbinado (granulated) sugar
1/4 cup packed brown sugar
1/2 teaspoon salt
1 Tbsp baking powder
1 tsp cinnamon

1 cup milk (room temp)
1/4 cup softened butter
2 large eggs
1/2 tsp vanilla extract
zest and juice of one organic mandarin (small orange or clementine would be fine too)
1 1/2 cups roughly chopped frozen strawberries
unsweetened shredded organic coconut (optional)

directions::
Preheat your oven to 400°F.

Mix together the dry ingredients in a bowl. Set aside.

In a second bowl, beat together the milk, butter, vanilla, and eggs until creamy. Squeeze in the juice and add the zest.

Toss your chopped frozen strawberries (not cut too small, but not whole) into the flour. Turn to coat. Putting the fruit in the flour first will help keep it from sinking to the bottom during baking.


Pour the wet ingredients into the dry. Lightly stir to incorporate. Do not overmix. Let the mix sit a few minutes.

Fill paper muffins cups or a lightly greased muffin tin about 2/3 full. Sprinkle on coconut (optional). Put in the middle rack into your pre-heated oven. Bake about 15-20 minutes...until done.

Makes about 18 normal sized muffins.


If you use normal all purpose flour (and not whole wheat), leave out the mandarin juice (keep the zest if you like) or the batter may be too thin.

split pea soup.

I love making soups in the winter. I know, I've said it a million times. I just love making a big pot of soup in the slow cooker and having it for lunch for a few days. Packing it for my husband to take to work. To eat for dinner with a bit of freshly baked bread. So good on a cold winter day. I picked up a bag of split peas at our local coop last week and had to make some split pea soup. I think the first time I LIKED split pea soup was in my 20s. Up until then all I knew was the nasty canned stuff my mom kept from 1971 in the back of the pantry. But while at a little cafe in Chicago I tried the soup of the day - an amazing bowl of split pea soup. I knew then how good it could be, and I was hooked!

I know the traditional split pea soup uses a ham hock or chunks of ham, but this smoked bacon version is gooooood. I had gotten some pastured organic smoked bacon from a local farm - the flavor and aroma is amazing - and it just seemed perfect for soup. It is! While the smoked bacon gives a rich flavor, this would make a good veggie soup too...

::split pea soup::

5-6 cups stock (hot)
16 oz. dried split peas
3 onions, chopped
2 cloves garlic, minced
3 carrots, sliced
2 med. potatoes, chopped
1 lb. smoked bacon*, cut into 1" or so bits

1 Tbsp coconut oil
bay leaf
sea salt
freshly ground pepper
sheet kombu
dash sesame oil
fresh parsley

Into your slow cooker/crock pot, add about 5 cups of your HOT stock and all of the split peas - turn to high to get it going.

Cook your bacon - I like to bake mine to manage the smell throughout the house. I put mine in a small cake pan and into a toaster oven set to 350º/bake. I just cook until it is done. Skillet is fine too. When cooked, cut into small pieces.

In a skillet, add the coconut oil and toss in the garlic and onions. Cook on high until beginning to get translucent. Add to the crock pot. When the bacon is done put that in too - and then add the potatoes, carrots, bay leaf, kombu, a dash of sesame oil (even a dash adds so much flavor!), and about a tsp of sea salt and some freshly ground black pepper. Cook on HIGH for 1 hour. Turn down to LOW, and let cook, stirring occasionally for 3-4 hours. Add a little more stock during cooking if needed...how much you need can vary based on how big your carrots/potatoes are, etc. In the last 30 minutes, pull out the bay leaf and what is left of the kombu sheet - add a handful of freshly chopped parsley. Season with more salt & pepper to taste.


I like to whiz with an immersion blender at the end to really make it more creamy - it blends the flavors, and gives that split pea look and texture. I do like to leave it chunky, so only do it enough to get the liquid to thicken a bit. If you don't have an immersion blender, you can take 1/2 of the liquid and whiz it in a food processor.

YUM.


ingredient tip::

*When buying pork, be sure to buy pastured. Pastured pigs are not kept in confinement, and are free to root and dig and behave in natural ways with other pigs in the sunshine. Pastured pork is not only more humane for the pigs and better for the environment, but is also better for you. Pastured pork has higher levels of vitamins and Omega-3's. Not to mention it just tastes better. Extra bonus if you can find organic pastured pork. If you live in a farming area go find a farm! The farms where we purchase pork let us go out and visit - see where the animals are raised and walk right up and say hi to the animals (and meet the farmers!) - and we can also buy on farm directly from the farmer.

dark oatmeal cookies

In my ongoing quest for good whole wheat flour cookies, I have also headed into the realm of oatmeal. I love the texture of oats, but don't really like using the quick oats, and don't like when cookies are too sugary tasting. This recipe turned out great. The dark sugars and molasses work well with the oats and whole wheat flour too - making a very rich robust chewy cookie (lots of flavor) that is soft fresh out of the oven and yet doesn't fall apart when stored. Even my 5 year old who doesn't like seeds or chunks in his food ate some - they smell so good!

::dark oatmeal cookies::

1 3/4 cup steel cut oats (not quick oats)
3/4 cup whole wheat flour
1/2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp sea salt

1 1/4 stick butter, softened
1/3 cup packed dark brown sugar
1/3 cup turbinado (or granulated) sugar

1 egg
1/2 tsp vanilla
1 Tbsp molasses

Mix together dry ingredients in a bowl. Set aside. In a mixer/Kitchen Aid, mix together sugars and butter until creamy. Add in egg, molasses, and vanilla - mixing a little in between each addition. Scoop in the dry ingredients from the bowl a bit at a time on low-med until all incorporated.

On a lined cookie sheet drop 1-2 tablespoon sized balls a few inches apart. Put into a pre-heated 375º oven (middle rack) for 10-11 minutes until golden brown! If you like them softer, pull out a minute early - if they are going in a cookie jar, leave them in the full time. Let sit on pan for 1 minute before transferring to a cooling rack.



ingredient tip::

Even a little bit of good quality molasses is a good thing. In addition to providing quickly assimilated carbohydrates, blackstrap molasses can increase your energy by helping to replenish your iron stores - blackstrap molasses is a very good source of iron. Blackstrap molasses is also an excellent source of manganese and copper and a good source of iron, calcium, vitamin B6, potassium, selenium and magnesium.

slow cooker stout stew

I love making stews and soups in the winter. At least once a week I have a big pot of something in the slow cooker. Not only it is great for a warming meal on cold days, but also makes lunch for a few days as well!

With stews and soups I am pretty much a 'whatever you have got, throw it in the pot' kind of person. Sure, I match spices and flavors with ingredients, but if you start with the best tasting freshest produce and meat, it all tastes good. I plan meals in the slow cooker based on what we have dried/frozen/preserved from the summer. I love looking through the freezer and pulling out bags of brightly colored veggies - the flavor still so great and intense since it was frozen straight from the garden at its peak. Nothing like it.

My husband had gotten a bottle of Irish Caramel Cream for Christmas and I immediately made a cake with it (recipe soon!). That reminded me of another favorite irish beverage - Guiness - so I had to make my version of a Guiness Irish Stew. I used Guiness for this stew, but any dark stout would be great! I used fresh stock and stewed tomatoes from the freezer, but you can easily substitute canned...


::slow cooker stout stew::

1 lb. stew meat, cut into 1" cubes
2 med. yellow onions, chopped
5 med. carrots, sliced
5 med. potatoes, cubed
3 cloves garlic, minced
2-3 cups fresh stock (I used home made duck stock - beef or chicken would be good too)
2 cups stewed tomatoes
1 bay leaf
1 tsp cumin
pint of stout (guiness, yum)
coconut oil
sea salt
freshly ground pepper
handful fresh parsley


In a skillet on med-hi, put onions, garlic, and a little coconut oil. Cook until turning translucent. Put into crockpot/slow cooker.

Add a little more coconut oil - add the beef, cooking until brown on the outside. Add the stout to the beef in the skillet, bring to a bubble, pour it all into the crock pot (turned to high). You want all the meat juices and bits on the pan, and this gets that all incorporated so you don't waste a bit!

Add the carrots and potatoes to the crock pot. Add (hot) stock and stewed tomatoes as well as bay leaf and cumin. I like to season with some salt & pepper to start with, but then finish it to taste after it cooks a few hours.

Cook on high for 1 hour, then reduce to low and let cook from 3 hours up to 8 hours. The longer it cooks the richer and darker it becomes. In the last 30 minutes or so, chop up a handful of fresh parsley and stir in to mix.

ingredient tip::
When meat is involved I add most ingredients to the slow cooker either hot or at room temperature. It gets the meat up to temp faster (safer).

With soups and stews I have a range of stock/broth because it all depends on how big your potatoes and carrots are, etc. So just be sure to add enough stock to just cover everything in your crock pot!