Burrata

 

My friend, Barbara, and I took a cheese making class; Mozzarella & Burrata. So much fun. I have made the burrata twice now; both times successful. The ingredients & directions are definitely tailored to my induction cooktop and my microwave. Placing on the blog, simply so I do not forget! Recipe makes 6 pillows.

Ingredients:

• 1 gallon whole cow's milk (Origin brand found @ Whole Grocers) 
• 1 1/2 teaspoon citric acid dissoved in 1/2 cup distilled water (citric acid found @ Ace)
• 1/4 teaspoon rennet dissoved in 1/4 cup distilled water (rennet purchased @ the farm I took the class)
• non-iodized salt
• Italian herb blend
• heavy cream or ricotta (to fill Burrata)

Directions:

Mix the citric acid in the distilled water and stir till clear.

Pour milk into stainless steel pot and pour the citric acid solution over slotted spoon while moving the spoon above the pot.

Heat the milk to 90-degrees (using a milk thermometer). Dial 7 on my induction cooktop. Stir continuously until desired temperature reached.

Remove pot from heat and dilute rennet.

Pour rennet over slotted spoon held above pot. Gently lower the skimmer to pot of pot and then back through milk.

Cover the pot and leave undistrubed for 10 minutes. 

Check the curd with a knife. You are looking for a clear separation between the curd and the whey.

Cut the curd with a knife into small squares.

Place pot back on cooktop and heat slowly to 105-degrees, 2.5 dial on induction. Gently move the curds from bottom to top of the pot every 2-3 minutes at first and gradually more often as curds begin to get firm.

At 105-degrees take the pot off the heat and continue stirring for 2-5 minutes.

Ladle curds into microwaveable bowl and drain off excess whey.

Set aside about 6 ounces of mozzarella. Add cream, salt and Italian seasoning. Combine.

Place palm size curds and place in microwave on a plate and microwave on high for 18-20 seconds.

Drain, sprinkle on a little salt and gently fold and knead the curds between your hands until curds knit together. Taste and add more salt if needed.

Microwave another 17-18 seconds.

Drain and stretch the curds again until smooth and shiny.

Form into a 4-inch square, fill and pull up opposite sides together; then pull the other 2 sides together and pinch.

Repeat with remaining curds.

If refrigerate you may heat for 10 seconds in microwave.

Drizzle with a bit of EVO and or balsamic vinegar.

 

Spinach Pesto

 

This is one of those recipes that is one of my favorites. I love to use with pasta, but also as a topping on toast or waffles. This is super easy, once the stems are removed from the baby spinach. First round I topped on spagetti with Rao sauce, Turkey or Chicken Parmigiano Meatballs (blog: 1/29/2022 Label: turkey) and my homemade burrata. It was restaurant quality! Recipe from www.lifeisbutadish.com

Ingredients:

• 3 cups spinach (I used the whole container of washed baby spinach), stems removed and chopped (this worked well, as processed more easily)
• 1 clove garlic (I used 1/4 teaspoon roasted garlic granules)
• 1/3 cup pine nuts, lightly toasted at 350-degrees about 5 or so minutes and then cool
• 2 tablespoons grated Parmesan (I probably used more)
• 1/2 teaspoon salt
• pinch of pepper
• 2 tablespoons lemon juice
• 1/2 cup EVO, I have been buying Jovial brand online and love it)

Directions:

In the bowl of a food processor or blender add the spinach, garlic, pine nuts, cheese, salt and pepper. 

Pulse until combined but not totally smooth.

Slowly drizzle in the olive oil while pulsing.

Add more lemon juice, salt and pepper to taste. I did not add anymore...

Lasagna Soup

 

I was inspired to make this soup; as it sounded delicious, but also I attempted homemade burrata (went to a cheese making class recently) and want to utilize in a dish. So instead of the ricotta cheese that is suggested for topping, I am going to use the burrata. I also may try a different pasta, perhaps fanfalle. I will most likely freeze some, but without the pasta or toppings and add them when served.

Ingredients:

• 8 ounces lasagna noodles, broken into pieces (about 10 noodles) or pasta shape of your choice, cooked according to package directions
• 1 tablespoon EVO, plus more for drizzling
• 1 onion, chopped
• 1/2 pound hot or sweet Italian sausage, casings removed or bulk
• 3 cloves garlic, chopped
• 1 teaspoon dried oregano (I have a Italian blend I use from Spice House)
• 2 tablespoons tomato paste
• 4 cups chicken stock
• 1-15 ounce crushed or diced tomato
• 1/4 cup heavy cream
• 1/2 cup fresh basil, chopped (I used chopped parsley cause I love parsley)
• 1/3 cup grated parmesan (I going to add this as the topping before serving)
• Ricotta cheese, for topping

Directions:

Cook noodles according to package instruction, drain, drizzle with olive oil and set aside.

Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add the onion and stir till softened, about 4 minutes. 

Add the sausage, garlic and oregano, stirring and breaking up the sausage. A large whisk works great for this. Cook until the sausage is browned, about 3 minutes.

Add the tomato paste and cook 2 minutes.

Add the chicken stock, tomatoes and 1 cup water. Cover and simmer for about 10 minutes.

Stir in the heavy cream and chopped basil. (At this point I would freeze if desired.)

Add the cooked pasta to the hot soup.

Ladle soup into bowls and garnish with Parmesan and ricotta cheeses.