We’ve been meaning to make mozzarella for awhile. We bought the rennet a few months ago and it’s been sitting in our fridge ever since. This is our first time making mozzarella so it was quite the learning experience. We wanted to make a nice Neapolitan style pizza to showcase the fresh mozza, but we had a few minor hiccups with the oven and baking surface so perhaps next time things will work out better for us. It was our intention to use a pizza stone to prepare this meal but ours broke 🙁 and when we tried to locate one to buy this morning we couldn’t find one anywhere… good thing there was a tile and flooring warehouse on our way! 12 6×6″ unglazed quarry tiles later and we had something that would work good enough as a pizza stone for only $6.00.
1 gal whole milk
1/4 tablet rennet
1 1/2 tsp citric acid
Add 1 gal milk to a saucepan and stir in the citric acid. Turn to medium heat and bring up to just 95 degrees F. While waiting for milk to come to temperature add the rennet to 1/4 cup water. Once the milk has reached 95F add rennet and water mixture. Remove from heat and allow to sit for five minutes. After five minutes your curd should have formed and will be like soft tofu consistency. Cut up curd and remove to a cheesecloth lined strainer. Fold curd up well with cheesecloth and apply some weight to drain excess whey. Allow to drain and cool to room temperature. Remove whole curd from cheesecloth at this point and cut into equal size pieces. Remove curd to a bowl and add 180-190 degree water. Allow to sit for a couple minutes and then begin stretching the mozzarella. When the cheese takes on smooth silky consistency remove from the hot water and drop in a cold salt water bath. Cold water bath should be salted like the sea. After a few minutes in the salt water remove the fresh mozzarella. Enjoy!
This is a New-Orleans / Montreal style fusion with caramelized onions, cheese, and home made BBQ sauce. Enjoy the photos!
Today we are making burritos that can be frozen and reheated for quick and easy meals. To keep the workload down we are using store bought flour tortillas at the cost of about 40 cents each. To make the beans we started with about three cups of black-eye peas and pressure cooked them in chicken stock concentrate and tomato paste for 25 minutes. When the pressure dropped we mashed them with a potato masher, leaving some chunky bits for texture. After removing from the pressure cooker we had about five pounds of beans.
Next up was the beef filling. Beef is expensive these days so two pounds cost ten dollars even. We seasoned the beef heavily with a mixture of salt, chile flakes, homegrown dried paprika and smoked bell pepper powder, fresh garlic, fresh onion, oregano, cumin powder, and chile powder… Our cajun/taco seasoning mix.
Next up was the rice. Two cups rice cooked in some chicken stock and water. We used tomato puree, bit of onion, bell peppers, and finished with cilantro and a bit of white wine vinegar to make it more interesting. A bit of chopped mushroom fell in there apparently but that wasn’t my intention.
Next up was some pulled duck legs/thighs taco style done in the pressure cooker… no pictures of the making of these but they were delicious and fall-apart tender after just twenty five minutes.
After quick-pickling some diced red onion, chopping up some cilantro stems and green peppers, and grating some cheese, my station was ready for burrito assembly!
Yield was 20 burritos and the cost was just over $1 Canadian each. These will last us a few weeks for sure!
Our first attempt at making Chinese BBQ pork has been a long time in the making… It took us almost a year to source all the ingredients and many hours of research to come up with an approximate recipe. Not all Chinese restaurants offer BBQ pork and duck so you may have to shop around if you want to sample this amazing food! This recipe is truly delicious but next time we will make the marinade sweeter, add more red bean curd, and intensify the smoking. Enjoy the photos!
Char Siu Marinade (Chinese BBQ Pork)
Pork Shoulder chops cut into strips
Light Soy Sauce
Dark Soy Sauce
Chinese Shoahsing Rice Wine
Wangzhihe Fermented Red Bean Curd
Chinese Five Spice Powder
Mix Ingredients together and marinade overnight. Cook over a charcoal fire or use a smoker set to 300 degrees F. Enjoy!
This is our first year growing poblano chile peppers so I thought I’d try out a few new recipes. After looking up stuffed chile recipes of various types I decided to settle on a kind of open faced chile rellenos with pulled pork and rice. Normally chile rellenos are stuffed, battered, and deep fried, but I thought the pulled pork would bring enough fat on it’s own so I settled on just roasting the peppers over an open flame and using spanish rice. Enjoy the photos below!
Spanish Rice (as pictured)
1 1/2 cups long grain rice
1 shallot, diced
2 garlic cloves, smashed
1 small can tomato paste
1 tsp Sweet n Savory Chipotle Powder
1 tblsp butter
1 cup chicken stock concentrate
2 cups water
1 tsp salt
Melt butter in a large pan over medium heat and add rice. Toast rice for a couple minutes to add some flavor it will be done when it’s too hot to handle with your fingers. Add most of the tomato paste and stir until evenly mixed. Add chicken stock and reduce. While chicken stock is reducing put two cups of water to boil in a kettle. Add boiling water to the rice slowly as needed and stir frequently as if you are making a risotto until rice has reached finished texture. Add diced shallot and check final seasoning. Serve with a vinegar based hot sauce or if you’re like me – fresh hot chiles. Enjoy!
This dish features simple ingredients but when they all come together it’s magic. As such, there are countless regional variations; In Canada there are donairs, in Greece there are gyros, in Pakistan there is Shawarma, and in the UK there are doner kebabs. Popular variations in North America are Greek style (pictured below) and Hawaiian, which typically feature pineapple and sweet and sour sauce on top of the standard lettuce, onion, tomato, and creamy sauce. We cheated and used store bought pitas this time but the five other components we made from scratch. If I could have changed one thing about this dish I would have browned up the pulled chicken a bit in a cast iron before adding the sauce so it would have been crispier in the pita but other than that this was late-night culinary perfection! Enjoy the photos and recipes below!
~3 cups flour
1 1/4 cup warm water
1 pkg yeast
2 tblsp oil
Mix one cup flour, oil, salt, and the warm water together in a stand mixer along with the package of yeast. Allow yeast to bloom/form a sponge if necessary. Turn on your mixer and add flour until the dough just pulls away from the inside of the bowl. Knead for three to five minutes. Cover and allow dough to rise until it doubles in size. Remove from bowl to a floured surface and divide into eight equal pieces. Roll each into a ball and set on a covered baking tray to rise again for another 20 minutes or so. Preheat a cast iron skillet to medium heat while you roll out the dough balls to about 1/2″ height. Cook each pita bread until slightly brown on each side before flipping. If done correctly, your pitas will start to rise shortly after you flip them over so they will be hollow in the middle. Allow to cool before stuffing. Enjoy!
375 mL 3% yogurt, or use Greek style yogurt if you want it thicker
1/2 small lemon, juiced
4 large garlic cloves, minced (add more if you like garlic!)
1/3 English cucumber, shredded
1 tsp finely chopped dill
1/2 tsp salt to taste
1/2 tsp ajinomoto
Put all ingredients in a bowl and mix well. Allow flavors to mingle for at least twenty minutes.