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One of the most fun “country bumpkin” activities is the farmers market in uptown Kingston. Not necessarily because of the location, but for the amazing fruit and produce selection and more importantly the COLORS. There is reddest radishes, purple cabbage, yellow corn under the greenest husks and this weeks personal favorite orange (on the edge of dark yellow) cauliflower from Maynard Farms.
I was undecided on what to make with this new vegetable. Steaming it sounded too boring for such a colorfully pretty vegetable. There are many people in the food world that have gone the “healthy” way with mashed potatoes and substituted cauliflower for the starch. I set off on to the adventure of cauliflower mash.
Here are the pretty friends at home.
I cleaned the cauliflower and chopped it into pieces.
The cauliflower then went into boiling water with salt, pepper, bay leaves and four whole garlic leaves.
Once the cauliflower was soft enough to be stabbed with a fork, the water was drained.
Then the fun part came along. Mash. Mash. Mash. And then mash. Mash. Mash. At this point you could put the mash into the food processor if you would like a smooth mash, but in our house there was a request for a chunky feel.
The mash was then put into a serving bowl, topped with fresh grated parmesan cheese and fresh crushed pepper.
Finding alternative foods for those that are calorie-conscious is very important. The cauliflower is low in fat and high in fiber, folate and vitamin C. Going to the farmers market opens you to new and different vegetables. The other benefit of new vegetable, just like the golden cauliflower, is the new adventure of making something for the first time. A curse to some, but a blessing to this foodie in the country.
“Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.” ~ Voltaire
This city mouse is approaching two years living in the “country” and would like to know when did THAT happen? It must have been somewhere in between food adventures. A wonderful brunch has taken place at Dolce, down by the Roundout.
Dolce’s menu is full of sweet and savory crepes, sandwiches and salads. Dinning with my roommate allows sharing and trying. I ordered the spinach and brie crepe and he ordered the BLT with avocado. upon arrival, the crepe looked like the right size, shape and color.
“If you’re afraid of butter, use cream.” ~ Julia Child
Anyone that comes in contact with me, my kitchen or my ordering habits knows I heart cheese. I love the texture, the smell, the styles, the history, the purity of it all. I like that the smooth just has much as the hard and the stinky just as much as the faint odors. On my list of things to do in the cheeseworthy category:
Visit Murray’s cheese caves
Make homemade mozzarella
And finally one I can cross off the list:
Make homemade ricotta
[Insert proud and large beaming smile here]
I came across a recipe from Smitten Kitchen on how to make homemade ricotta and thought it would be a nice intro to the cheese-making-world. I am still looking for the right citric acid for the mozzarella anyway, so I had some time for another challenge.
The ingredients were easy to collect…
I combined the milk, cream and salt into a saucepan, attached the thermometer and turned the heat on low. There is a warning about the bottom of the pot scorching. It’s funny how the first time you make something I follow directions and then by the third or fourth time around I tend to wing it. I carefully monitored the mixture, stirring it occasionally, until it reached 190 degrees F.
I then poured the curds and whey into the strainer lined with cheesecloth and let the curds strain away from the whey. Can we discuss how happy I am to really know what ‘curds and whey’ are? I mean all of these years of “eating her curds and whey” and now I know and can attest to what that actually is. It really is the little things. Who knew Little Miss Muffet had this going for her.
The original directions said to leave the mixture for at least an hour. At one hour it is supposed to be tender, spreadable ricotta. At two hours, it is supposed to be spreadable but a bit firmer, like cream cheese.
I left my curds hanging out for about 3 hours, since the whey kept separating from the curd, I figured it was safe to leave it alone for longer. You can’t judge the texture based on this point anyway as the ricotta will firm up more when it is refrigerated.
Here is the finished product! The most amazing ricotta you have ever put in your face. I served it on a spoon to my mouth when it was just me and then on amazing garlic bread with salt, pepper and truffle oil to my dinner guests. One you go homemade, you’ll never go back.
“Cooking is like love. It should be entered into with abandon or not at all.” ~ Harriet Van Horne