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...

Printed

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.

Creamy Red Wine Vinegaigrette

 

This is easy and delicious; what is not to like...

Ingredients:

• 3 tablespoons red wine vinegar
• 2 tablespoons mayonnaise
• 1 tablespoon honey
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon roasted garlic granules or fresh minced garlic
• 3 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions:

Combine red wine vinegar, mayonnaise, honey, red pepper flakes and garlic. Whisk until well combined. 

Slowly add the olive oil and whisk to emulsify. Add the salt and pepper.

Printed

BLT Pasta

 

Ree Drummond on Food Network. I changed this up a bit, not because I did not like the ingredients (well not a kale fan!) ; just used what I had on hand. Original recipe below and then changes I made in parentheses. In place of the cherry tomatoes and the cream I used 1 cup of sauce made from (Baked Feta Pasta 7/17/2022 label: sauces) Original recipe serves 4-6 lucky folk, my version serves 2.

Ingredients:

• 12 ounces fusilli pasta (I used Jovial gluten-free fusilli and just cooked 4 ounces to serve two)
• 8 slices bacon, chopped (I used 2 slices)
• 2 cups cherry tomatoes (see notes above)
• 3 garlic cloves (I used all 3)
• 3 green onions (I used all 3)
• 1 cup heavy cream (see notes above)
• 1/2 cup chicken stock
• 3 cups baby kale (I used one spiralized zucchini and 4 ounces sliced mushrooms)
• 1/2 cup pesto (I used chopped fresh parsley)

Directions:

Cook the bacon in a large skillet over medium heat until crisp, 8-10 minutes. Remove with a slotted spoon and place on a paper towel lined plate. (I used about 1/2 of the bacon fat.)

Add the tomatoes, garlic and green onions, plus a little salt and pepper and toss in the bacon fat. (I did just the garlic and onions). I also added the prepared zucchini and mushrooms and saute 2-3 minutes.) (Then I added the sauce from Baked Feta Pasta and the chicken broth.)( Remove from the heat.) (Add the chopped, cooked bacon). (Add the chopped parsley). Original recipe adds the cream and broth and cook till thickened. Remove from the heat and add the chopped, cooked bacon.

Cook pasta according to package directions, drain and toss in the sauce.

Original recipe lay the baby kale onto a platter. Top with the hot pasta and dot with the pesto.

Printed

Baked Manicotti with Sausage

 

I normally make manicotti with just cheese, but this one sounded good and had Italian sausage in freezer that needed to be cooked. This is company worthy dish. Always nice to breakup steps instead of preparing all at once. 6 servings

Ingredients for Fonduta Sauce:

• 3/4 cup whole milk ( Add 1 tablespoon heavy cream to glass measuring cup & fill to 3/4 cup 1% milk)
• 1/ cup heavy cream
• 2 cups grated Parmesan cheese (Giada's orginal recipe calls for 3 cups grated Pecorino Romano)
• 1/4 cup basil, chopped ( I used parsley)

Directions for Fonduta Sauce:

In medium saucepan, bring the milk and cream to a simmer over medium heat. Reduce to low and whisk in the Parmesan and whisk till smooth. ( I had to increase heat in order for the Parmesan to melt). Remove from heat and add 1/4 cup parsley. Also added fresh cracked pepper and lemon pepper seasoning. Set aside.

Ingredients for Sausage Filling:

• 1 pound sweet Italian sausage, casings removed
• 1 large shallot
• 2 cloves garlic, minced
• 1 tablespoons EVOO
• salt and pepper to taste ( I tasted once I added the cheeses before I added )
• 1/4 cup white wine
• 1/2 cup whole milk ricotta
• 1-2 cups shredded mozzarella

Directions for Sausage Filling:

In large skillet, heat the olive oil over medium-high heat.

Add the sausage, shallots and garlic. Cook until sausage is cooked and vegetable softened; about8 -10 minutes. Break up sausage into bite size pieces.

Increase the heat to high and the wine; cooking till wine evaporates.

Set aside to cool.

Add the ricotta and 1/2-1 cup fonduta sauce. Taste for salt and pepper.

To Assemble:

Preheat oven to 350-degrees

The recipe called for 12 manicotti shells, cooked to packaged instructions.

Spread 13 ounces of marinara sauce on bottom of a lightly oiled baking dish. ( Recipe calls for total of 26 ounces marinara. I used Rao ).

Fill the shells with the sausage filling and arrange in a single layer on the prepared baking pan.

Pour remaining marinara over the top of the shells.

Spoon the fonduta sauce on top and sprinkle with mozzarella. 

Bake until bubbly and golden brown, 30-35 minutes.

Sweet Potato and Cashew Dip

 

This is from Nom Nom Paleo and mine did not turn out as smooth as the picture. However, I love all the ingredients so figured can not go wrong; and I was correct! This makes 8 servings and will keep in the frig for 5 days. Of course I froze extras. 

Ingredients:

• 1 large orange-flesh sweet potato; garnet or jewel
• 5 tablespoons EVOO
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 teaspoon salt, plus more to taste
• 1/4 cup fresh lemon juice
• 1 teaspoon apple cider vinegar
• 1 cup raw unsalted cashews, soaked and drained (see note below)
• 1 teaspoon yellow curry powder, plus more to taste
• 1 1/2 teaspoon ground coriander
• 1 teaspoon cumin
• 1 teaspoon sweet paprika
• 1/8 teaspoon ground turmeric

Directions to soak cashews:

To 2 cups warm water add 1/2 teaspoon salt and 1/4 teaspoon apple cider vinegar and add cashews. Soak for 2-4 hours. Alternately, place cashews in 2 cups boiling water for 10 minutes. Drain.

Directions:

Preheat oven to 400-degrees. 

Prick the sweet potato with a fork and lightly brush with olive oil. Bake for 45-60 minutes. 

Set aside to cool. Peel skin off and mash potato with a fork.

In large skillet, heat 1 tablespoon of olive oil and saute onion over medium heat with a pinch of salt for about 5 minutes. Add the garlic and saute 30 seconds.

Grab you blender or food processor and pour 1/4 cup remaining olive oil with the lemon juice and apple cider vinegar.

Add the onion mixture, mashed sweet potato, soaked and drained cashews, cumin, sweet paprika, turmeric and salt.

Blast till smooth.