Text 39874, 117 rader
Skriven 2010-07-09 09:28:28 av Ruth Haffly (1:396/45.28)
  Kommentar till text 39830 av Janis Kracht (1:261/38)
Ärende: A dinner party.. but you have to work first! :)(3)
==========================================================
Hi Janis,


 JK> > Steve is OK with the idea of using mint in more of my cooking.  A
 JK> former > tenant planted spearmint in the back bed so we've got a fresh
 JK> source


 JK> That is definitely handy for using mint :)  Somewhere in one of my
 JK> garden beds, I have another type of mint besides the spearmint we
 JK> used.. I think that one is a peppermint.

You would have to be really moderate in the use of peppermint as it's a
lot stronger in flavoring.  A little would go a long way. (G)  OTOH,
peppermint tea, if you've overeaten, would help to settle the stomach.

>> ==Ricotta Cheese==
 JK> [...]
>> family, I used to buy Ricotta cheese to make various Italian dishes.
>> These days I make my own just about all the time. It's healthier, you
>> know what goes in it, it's simple to do, and you can have it at any
>> time. Additionally, generally you don't need any special equipment or
>> ingredients.  Some people use simply whole milk, some use whole milk

 JK> > We're trying to get away from a lot of processed stuff that may be
 JK> more > convenient to buy but is better made fresh at home.  It's sort
 JK> of been > our mentality over the years but hasn't always been easy to
 JK> do in

 JK> Yeah, I know what you mean.  I'm always looking for 'easier and
 JK> better' things to do with my cooking (g).

Sometimes the better way isn't always the easiest but in the interest of
good health, is well worth the extra time to do it.

 JK> > reality.  The fresher taste is so much better than what you can get,
 JK> > even in a natural foods store!  Thanks for showing me how easy it is
 JK> to > make ricotta.

 JK> I enjoyed doing it as well, your very welcome :)

We'll be trying it out, as well as our new ravioli maker (slightly
different from yours--one piece, no "dimple maker" piece) when we get
back to NC.  This one makes 12, came with a "cute little rolling pin"
(Steve's words) and has "sticky" feet so it won't try to get away from
you as you roll.


 JK> > Next step is to get the mozzarella recipe for using up
 JK> > the whey; we use a lot of mozzarellla so it would probably be well
 JK> worth > trying to make our own if it's as easy as the ricotta.

 JK> It's a little more complicated, and perhaps a bit more work.  Remember
 JK> the cheese book I showed you? the little paperback with the blue
 JK> cover.. it explains the technique - that recipe requires whole milk,
 JK> a citric acid and rennet powder IIRC.. I'll post that recipe tomorrow;
 JK>  It involves pretty much the same idea as the ricotta, but also
 JK> requires kneading by hand and cutting the curds. Not impossible if
 JK> Steve does the kneading for you :)  I'm not sure, but I think the whey
 JK> from making ricotta would not work.

OK, proper instructions do help.  I thought you had said that the whey
could be used but I must have mixed up the cheeses in my head.

 JK> > We told Steve's mom how easy it is to make the ricotta.  She has
 JK> never > made it before but mentioned that her grandmother used to.
 JK> She's not > interested in making her own but I know she will enjoy it
 JK> whenever I
 JK> > make some.

 JK> Yes, I'm sure she will :)

But I doubt she will try making it. (G)


 JK> > Maybe next time Steve's folks visit, we'll do lasagne or
 JK> > ravioli totally from scratch.  Too bad we can't grow the tomatoes
 JK> for > the sauce. (G)

 JK> Maybe you can find a couple of dozen at farmer's markets in your
 JK> area... I didn't see Italian Tomatoes at ours, but I know Wegman's
 JK> gets them locally later in the year.  Mine should be coming around
 JK> soon, we've had really good warm weather.

We've also got a produce stand locally that would have them.  I got my
salsa tomatoes there last year.

 JK> > I'll try to find an exact temperature.  Steve was speculating about
 JK> > heating the milk in a microwave oven--have you tried that and if so,

 JK> I believe it's about 160F.. that's what I remember.  I have to buy a
 JK> new instant read thermometer.. somehow I keep killing them (laugh).

Look for a digital.  You can also get a laser "point and read" like
Alton Brown uses. (G)


 JK> > Again, thank you for the cooking lessons and the Chinese cook book.

 JK> It was SO great to have the two of you come over - I hope that you
 JK> find some good recipes in the cookbook, as well.  The other one I have
 JK> by the same author is fantastic, so I expect the one I gave you is
 JK> also good.  You could tell how much I use that other one (g)

Handy dandy Chinese cooking in an easy lesson. (G)


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... If you think you are confused now, wait until I explain it!

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 * Origin: Sew! That's My Point (1:396/45.28)