Whole milk curd
Add rennet
Proteins coagulate
Drain
Shave or chop
Add hot salted water . 165°
Mix until you have a big smooth lump . Silky

Squeeze off balls and put into cool salted water

Search YouTube for more videos

Rachael Ray

Refried Beans . Reheat with warm chicken stock
. Add a touch of cumin and hot sauce

Guacamole
1 Avocado . If not ripe, put in bag overnight and set on counter
Do not use knife to remove pit
1/4 red onion soaked in Salt and Lime juice 15 min
1 clove grated garlic
1 jalapeńo

Pico de Gallo
Onion, jalapeno, cilantro, tomatoes, salt, a bit of mint

Char flour tortilla
Spread with beans
Top with cheese
Add guacamole
Add pico de gallo
Add lettuce
Add sour cream
Add olives and pimentos

Martha Stewart

1 TBL cold water
1 tsp gelatin to dissolve or bloom
1 C granulated sugar
1/2 C lemon juice
Heat until all sugar is dissolved
Zest from one large lemon

Cool in ice bath

Beat 7 egg whites to soft peaks
Slow speed, pour in gelatin mix
Fold in 1 C whipped cream

Spoon into cups
Refrigerate 3-4 hours
Garnish with mint leaves

From a note I had on my chair

SOLID INGREDIENTS
Layer Gruyere cheese, asparagus that has been blanched, and roasted bell peppers

LIQUID IGREDIENTS
Add two egg yolks plus one egg plus room temperature cream cheese and mix with a bit of heavy cream

Pour liquid ingredients over solid, and bake at 350 degrees for about 20 minutes

Soufflé . Martha Stewart

Butter individual ramekins . 10 oz
Sprinkle and spread Turbinado Sugar

Syrup
1 C sugar
2 TBL water
Melt to carmelize
Add 2 C hot milk
Add 1 C warm cream

Bring almost to a boil
5 egg yolks
2 TBL Corn starch
2 TBL flour
2 TBL granulated sugar

Drizzle in caramel
Pour egg mixture back in pan and heat
Stir continually
Bring up to 230-240°
240-248° for caramel apples
Cover with plastic wrap until room temp

Beat 5 egg whites
Add 6 TBL sugar
After thick and frothy

Heat sugared ramekin in microwave for 20 seconds
Cook at 350° on lowest rack
Gently Temper all egg white into the custard
Fill cup nearly to the top
Clean rim
Microwave fill cup for 20 seconds
Cook 17 minutes
Serve hot

1. Start with béchamel
   . 2 TBL Each Flour, butter, with salt to taste
2. Brown over stove
   . Add 1/2 C WARMED Half and Half or whole milk
3. Return to a simmer
4. Add to a glass bowl and add 1 TBL softened buttter
5. Add two egg yolks
6. Add cheeses ementhal, comté, appenziller, sharfe maxx . Cut into small cubes.  Use whatever cheese you have
7. Heat oven to 375°
8. Beat 3 egg whites to soft peaks
9. Add whites just ONE of the yolks into béchamel
10. Pour into greased ramekin
11. Cook for 45 minutes

Adapted from Lydia’s Italy

Get a fairly low and cut of meat like beef butt or shoulder
Cut large thin sheets against the grain
Use the tip of your knife to cut apart any large pieces of sinew
Hammer with meat tenderizer
Pound flat and roll filling into the meat
Sticks of mozzarella
Roll and seal with toothpick
Heat evoo in braising pan at 350°
Season outside
Sear in hot cast iron skillet

FILLING
Day old Bread . Soaked in buttermilk
Boiled eggs . Chopped
Parsley
Parmesan Cheese
Salt

SAUCE
Remove rolls
Put into hot pan – Onion, garlic, oregano, salt, pepper
Deglaze with a splash of white wine
Add whole tomatoes . Crushed
Boil, then simmer
Season
Put back in rolls, and simmer an hour
remove toothpicks
Serve next to pasta and top with sauce

1. Heat 2 C Half and Half (cream) up to 180º
2. Prepare egg mixture
   • 5 egg yolks
   • 75 gm (or 6 TBL) confectioner sugar
   • 1/2 tsp vanilla
3. Temper 1.5 C hot cream slowly into egg mixture
   • Alternately, use  1/2 C milk and 1 C cream
4. Whisk GENTLY with no foam or bubbles
5. Strain through a sieve
6. Add 1/2 tsp lemon zest
7. Taste and adjust
8. Pour into personal baking ramekins
9. Put baking tray into oven and preheat to 300º
10. Pour 2 C boiling hot water into tray
11. Put ramekins onto the tray, and into the water
12. Bake for 35 minutes
13. Cool to room temperature, then chill 1-3 hours
14. Sprinkle liberally with granulated sugar or pulverized brown sugar
15. Use brule torch to caramelize sugar until it starts to bubble
    • Use torch from the outside and move inward

I just discovered a site from a new FB group I joined.. Recipes in pictures! They are from Italy. I do not speak Italian. They don’t speak too much English. The answer…

A picture is worth 1000 words.

Give it a visit if you like to cook!

www.tozapping.com

I just visited the site, and can’t figure it out.

Just search for them on Facebook. Tozapping

Canadian bacon
2 cups cauliflower florettes
2 tablespoons light sour cream
1 tablespoon parsley
1 tablespoon green onion
1/2 to 1 cup grated cheddar cheese

Preheat oven to 375 Fahrenheit
Lightly grease mini muffin pan
Line each cup with a slice of Canadian bacon

Steam cauliflower until very soft
Transfer to mixing bowl and mash cauliflower
Mix with sour cream, parsley, green onion
Add salt and pepper to taste

Fill Canadian bacon cups with cauliflower mixture
Top each cup with cheddar cheese
Bake 15 minutes

.

Cauliflower tips

When selecting cauliflower at the store look for nice white florettes, avoiding dark or brown spots

At home store in vegetable drawer in refrigerator

You can use cauliflower as a substitute for potatoes or rice. It has a similar texture but no starch

Add steamed mashed cauliflower to mashed potatoes or pizza crust

Brush clean
Cut dried tip of stem off
Place in hot steel buttered pan
Cook very very well . 10-20 minutes
Salt at end

Sauté sausage . Set aside
Add mushrooms to pan
Add thyme, garlic

Line springform cake pan with cooked polenta
Add parm reg cheese
Press flat with some edges

Fill shell with some ricotta cheese
Add a layer of sausage
Add mushrooms
Top with mozzarella
Sprinkle with sausage and mushrooms
Put in oven until cheese starts to brown

Opt: spinach

Start with Grandpa’s recipe for BASIC CUSTARD

Cynthia and I canned about four dozen jars of squash that we grew in our garden. www.urbanfarm.info – this is a fairly easy recipe that will allow you to make custard for breakfast throughout the year.

Basic crust . Makes 1 9-inch pie crust or four ramekins
1 1/2 cups graham cracker crumbs
6 tablespoons butter, softened
1/3 cup white sugar

Directions

Mix crumbs, butter, and sugar in a bowl.
Press mixture into individual ramekins.
Use a spoon to press the crumbs to the bottom and sides
Refrigerate at least 1 hour before filling.

Since our pieces of squash were pressure cooked at 10 psi for 90 minutes, it is soft enough that it doesn’t need any more processing.

One jar squash, about 2 cups
Mash squash into purée
Use Basic Custard recipe, MINUS 1/4 C milk – because of the liquid contained in the squash.

1/4 teaspoon ground cloves

Mix all dry ingredients
Mix in all other ingredients

Cook at 400° for 30 minutes
Reduce heat to 300 and bake 30 minutes
Let cool on wire rack for one hour at least
Serve immediately or refrigerate. Do not freeze.

For a Breakfast Custard you don’t need a pie shell. If you want to use this for something similar to pumpkin pie, just use a pre-made 9 inch deep dish pie shell and process as above.

Shredded poached chicken
Poach in pot of water for a hour with
. Carrot
. Celery
. Onion
. Leak
. Garlic
. Parmesan rind
. Dark leafy greens
. Bay leaf

Cooked pearled barley or faro
In pot of water with salt, whole onion, bay leaf
Strain while still al dente

Mushrooms wiped, not washed
. Rubbery and tough
Saute in hot oil
Add celery, carrot, onion, shallots, thyme, garlic, salt
Deglaze with sherry or marsala wine
Add chicken stock
Add back barley
Add spinach, basil, kale at the last second

Robert@RobertAndrews.NET

Grandpa’s Sweet Potato Soup

• 1 large sweet potato
• 1 whole sweet onion – chopped
• 2 TBL butter
• 3 C Chicken stock
• 1/2 C Half and Half
• 1 tsp Fresh grated ginger
• 1 lime
• 1/2 tsp salt
• Cayenne pepper and black pepper to taste

1. Chop onion into 1 inch pieces
2. Soften onion in butter
3. Cut sweet potato into 1 inch squares, and add to pan
4. Grate about 1 tsp ginger
5. Add milk and broth
6. simmer for 30 minutes
7. Add cayenne
8. Blend using immersion blender
9. Squeeze in juice of one lime (no zest this time)
10. Serve and garnish with black pepper and a sprig of cilantro

Whitehouse Recipe

This recipe was adapted from “The Whitehouse Cookbook” published in 1887 by Fanny Lemira Gillette & Hugo Ziemann. Grover Cleveland was President of the United States at the time.

1. Cut apart two leaks and wash them well.
2. Dry them in a salad spinner, and sautee in olive oil in hot pan
3. Throw in 1/2 inch chunks of sweet potato
4. 1 diced apple
5. 2 cloves minced garlic
6. 1 minced onion
7. 1 can (or two cups) Chicken stock
8. Whole cloves and a Bay leaf in bouquet garnis – so you can remove them later
9. Heat together until soft and then, remove bouquet garnis
10. Blend and strain

(white house)

Here is another recipe:

Pear and Sweet Potato Soup

Cherry Tomatoes . Halved
Salt
Evoo
Basil
Optional slivered red onion, zucchini, eggplant…

Crush together
Let Set 15 minutes
Toss with cooked Angel hair pasta
Toss w grated parm
Mix
Plate

Dredge pieces of chicken thighs in flour, then fry

Teriyaki Sauce Mixture

• 6 oz Water
• 2 oz Brown Sugar
• 3 oz Soy Sauce
• 3 oz Mirin or Rice vinegar
• lime juice
• 2 TBL canola oil
• 1 TBL toasted sesame oil
• 1/2 C honey
• 1 tsp Sriracha
• 8 cloves Garlic
• 8 pieces Ginger – equal to garlic amount

1. Bring to boil, then simmer to reduce to syrup consistency
2. Reduce heat and simmer 5 minutes
3. Simmer until thickened
   • Add 2 oz Rice wine vinegar
   • 1 TBL Cornstarch
   • Bring back to boil, then remove from heat
4. Put chicken on baking dish
5. Brush liberally with warm mixture
6. Reserve remainder of topping for the noodles
7. Bake chicken thighs at 350° for 35 minutes or grill them
8. Toss Soba Noodles in the remainder of the topping
9. Serve with *Sesame Noodles
10. Add toppings :: Chives, slices tomato, toasted sesame seeds, cilantro, etc.

Sesame Noodles

• Cook soba noodles
• Julienne strips of bell peppers
•  

>>> Glassmestersild . Glass Master’s Herring

Liquid: 8 Cloves, 1 star anise, lots of mustard seed, 4 white peppercorns, 3 bay leaves, 8 black peppercorns, 3 TBL sugar, 1/4 C hot water, white vinegar

Salted Herring pieces
Red Onion slivers
Carrots
Apple slivers
Repeat

Add liquid
Age at least 4 days
Keeps several months

>>> Mom’s Recipe

Liquid: Big spoonful of honey in mixing bowl
1/4 C boiling water
Apple cider vinegar
Whole corriander seeds
Horseradish slices

Salted Herring pieces to start
Red Onion slivers
Apple slivers
Repeat
End with a third herring layer

Top off with vinegar
Let age at least four days
Keeps several months

>>> Snacking herring
Matjessill . Three year old herring before first spawn
About right inches . Connected at tail

>>> Breakfast Herring Salad

Pieces of herring
Lots of Sour cream
. Americanize with some Miracle Whip
Lots of Dill
Medium amount of baby fennel
Lemon . Juice and zest
Let meld a few hours

Stolen from About.com for our church communion. Ironic, isn’t it!

For consistent results, it is highly recommended that you don’t make ingredient substitutions in this recipe and that you weigh your dry ingredients on a good quality kitchen scale. If you bake bread often, it’s so much faster and easier to weigh than to measure.

DRY INGREDIENTS:

135 grams / 4.8 ounces / about 1 cup white rice flour
100 grams / 3.5 ounces / about 1 cup tapioca starch
75 grams / 2.6 ounces / about 1/2 cup sweet sorghum flour
OR light buckwheat flour – See note below.
70 grams / 2.5 ounces / about 1/2 cup brown rice flour
20 grams / 2 tablespoons dry active yeast
25 grams / 2 tablespoons cane sugar
11 grams / 1 1/2 teaspoons salt
3 grams / 1 teaspoon guar gum
2 grams / 3/4 teaspoon xanthan gum
1.25 grams / 1/4 teaspoon ground ginger (adds flavor and acts as a natural preservative)
Optional – 7 grams / 1 tablespoon apple fiber (a dry nutritional supplement, available at health food stores)

LIQUID INGREDIENTS:

3 large egg whites, room temperature (114 grams / 4 ounces)
2 tablespoons light olive oil (25 grams)
1 teaspoon apple cider vinegar (5 grams)
286 milliliters / 9.66 ounces lukewarm water / 1 cup + 3 tablespoons + 1 teaspoon (don’t use hot water – it will kill the yeast)

Note: If you store your gluten-free flour in the refrigerator or freezer, be sure to bring these ingredients to room temperature before preparing bread recipes. Chilled ingredients will stunt the rise of the bread.

Gluten-free sweet sorghum flour or light buckwheat flour both work beautifully as a portion of the flours used in this recipe. Both Bouchard Family Farms in Fort Kent, Maine and Buffalo Valley Grains in Buffalo, MN sell light buckwheat flour online.

If you have a grain mill you can grind your own gluten-free light buckwheat flour. Use gluten-free hulled buckwheat. Birkett Mills and Eden Foods both sell hulled buckwheat and both products make wonderful home-ground light buckwheat flour.

Xanthan (ZAN than) gum and guar (gwar) gum are the most frequently used gums in gluten-free recipes and gluten-free products.

Gums are “hydrocolloidals.” They attract water, bind, thicken and emulsify gluten-free ingredients. If you don’t add gum to most gluten-free baked goods, especially breads, you are apt to end up with a crumbly dry disappointment.

But if you aren’t completely satisfied with the texture of your homemade gluten-free breads, whether you use xanthan gum OR guar gum, consider using a combination of both xanthan gum and guar gum in your recipes. Here’s why.

Food chemists have learned that gums used in food preparation have very unique properties and when combined can improve the texture and mouth feel of gluten-free baked goods. This is called a “synergistic effect” which means that the properties of one gum enhance the properties of the other.

Xanthan gum is manufactured through a fermentation process. A bacteria called xanthomonas campestris is used to ferment a sugar like dextrose (from corn,) glucose, lactose or sucrose. Xanthan gum is used to make liquids more viscous, or thick.

Guar gum is extracted from guar beans. Like xanthan gum, guar gum is also used as a thickener in gluten-free baked goods, but it doesn’t exhibit the gelling properties of xanthan gum. Guar gum good is a good emulsifier (it helps fat molecules blend) and is high in soluble fiber.

Have you noticed how gluten-free breads made solely with xanthan gum have a tendency to feel and taste slightly wet even when completely cool? Or how breads made only with guar gum fail to hold their shape during baking and tend to collapse in the middle as they bake and cool? And how they dry out more quickly?

The reason for these very different end results is because xanthan gum and guar gum each bring different functions to gluten-free recipes.

According to Swiss-based Jungbunzlauer, a manufacturer of food-grade gums, “Combinations of xanthan gum with galactomannans [like guar gum] show a synergistic viscosity increase, in comparison to pure guar gum solutions.”

Next time you bake a loaf of homemade gluten-free bread substitute half of the gum called for in the recipe with its synergistic partner. If the recipe calls for 1 tablespoon of xanthan gum, use 1 1/2 teaspoons of xanthan gum and 1 1/2 teaspoons of guar gum.

Learn more about gluten-free flours and starches. Check out our Gluten-Free Flour and Starch Glossary