This was a really tasty, quick and easy dinner.
1 28 oz can of diced tomatoes
1/2 a 5 oz container of Arugola (if you can find bulk get a couple good sized handfuls , I could only find it pre-packaged)
Pinch of ground cayenne
1/4 cup extra virgin olive oil
Salt to taste
1 pound rotini
Parmesan Cheese
Empty can of tomatoes [...]
Check out this other post for pictures of the process as well.
1 gallon pasteurized whole or skim milk (if you use skim the cheese will be a little drier)
1 packet direct-set fromage blanc starter
Butter Muslin – to drain the curd
Heat the milk to 86° F. Add the starter and mix thoroughly
Cover and let the curd set [...]
p.384 The Clear Cut Future
A little bit revived, a little less bored. Still annoyed with the weather but that will change.
The first attempt at cheese making was a success. As was the first homemade bagel attempt. Both projects took 2 days from start to finish but were completely worth the trouble.
I have to [...]
This was one of the best lasagnas I’ve made. I’m not a big fan of really saucy lasagna so feel free to up the sauce quantity if you like.
9 oz package of baby spinach
12 oz shredded mozzarella
15 oz container of ricotta
1 tbsp minced garlic (jar or fresh)
1 small yellow onion chopped
1/2 container of fresh [...]
This recipes comes from one of my new favorite sites, The Fresh Loaf. Take a look at the posting on their site for great pictures of how to shape the dough.
I couldn’t find malt powder for the recipe so I substituted barley malt syrup and reduced the sugar to 1/2 tablespoon. It seemed to work [...]
