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Thursday, October 8, 2015
Monday, October 5, 2015
Quark
Quark? That's that character from Star Trek, right? Sure, that's his name but today I am talking dairy!
I first discovered quark in Munich, Germany. Although at the time I didn't really know what it was. I just knew that I had been seeing the runnier, semi sour European yogurts up until that point in my trip. This one was drizzled with walnuts and honey and looked thicker. I took a small scoop to try. It was so delicious! Super creamy and just a little sweet. I was pleasantly surprised.
I belong to a German page on Facebook and one day she was discussing this treat called "quark." I was pretty sure then that it was what I had in Munich. I set out to see if I could make it from my goat milk. I found a few recipes for using cultures and this is what I came up with. Every milk is a little different so you may have to play with the draining times to get what you want but it is easy to make so give it a go!
We'll still make our runnier type of goat yogurt for smoothies but this is my new go to thick yogurt type of recipe! I also found that if I don't sweeten it that it works similar to sour cream. I plan to try it with a baked potato soon. I read that the un-thinned version can be used like cream cheese for käsekuchen (cheesecake.) Maybe we'll have a go at that too!
Quark
1 gallon whole milk (not ultra pasteurized)*Buttermilk culture - USE 1 packet from New England Cheesemaking Culture or 1/8 teaspoon bulk from GetCulture
3 drops liquid rennet
Extra whole milk (amount needed depends on amount of quark making at serving time)
pure maple syrup or honey
pecans or walnuts
Thursday, October 1, 2015
Foodie Friends Friday Linky Party #167
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Thursday, September 24, 2015
Foodie Friends Friday Linky Party #166
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Europe: A Carousel of Flavors Part 5
It's time to share the last leg of the European tour I took this summer. It was fast, busy, lots to see, lots to eat, many memories and a yearning to go back and spend more time in some of the places I liked the most.
We traveled our way through 7 countries which included the Netherlands, Germany, Austria, Italy, Switzerland, France, finally England.
Stroopwafels, schnitzel, cappucinos (real ones!), gnocchi, älplermagronen, croissants and pasties....oh my!!
Changing of the Guard
Thursday, September 17, 2015
Foodie Friends Friday Linky Party #165
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Monday, September 14, 2015
Sweet Swine Sloppy Joes
Sloppy Joes are one of our favorite meals to eat. We eat it on buns, on rice or scoop the meat up with chips. It's your call on how you eat them! I have always made sloppy Joes with beef but this week I stepped out of the box and went with some local grown ground pork. Then I threw in some pineapple.
I had a flashback to the first time I had ham and pineapple pizza. I was dating my then boyfriend, now husband and he wanted ham and pineapple toppings. Frankly, I thought he was nuts to put pineapple on his pizza but, hey, when your are in love, right? So I tried it, it was pretty good. It became my favorite way to eat pizza. That and spicy sausage and pepperoni is not a very good combo for dating breath!
Let's get to cooking!
Sweet Swine Sloppy Joes
1-1/2 pounds ground pork
1 small onion, finely chopped
8 ounce can tomato sauce
1/4 cup water
3 Tablespoons brown sugar
2 Tablespoons apple cider vinegar
1 Tablespoon Worcestershire sauce
1/4 teaspoon dry mustard
1/2 Tablespoon A1 sauce
Couple drops liquid smoke (optional)
8 ounce can pineapple tidbit, drained
salt and pepper
buns
Thursday, September 10, 2015
Foodie Friends Friday Linky Party #164
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Tuesday, September 8, 2015
Thursday, September 3, 2015
Foodie Friends Friday Linky Party #163
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Parmesan Risotto with Bacon and Tomato
Risotto is versatile dish. Aside from the basic base you can add almost any flavor or add-ins you like. The down-side...sorry there is one, but it's minor. You have to stay and stir it constantly. The rice needs to be pushed around a little so it can release it's starchy goodness. That is what makes this dish so super creamy. You also don't want your rice to stick to the bottom. I started off with bacon and finished with fresh garden tomatoes.
Parmesan Risotto with Bacon and Tomato
3-1/2 cups chicken broth1/2 cup white wine (Chardonnay)*
4 strips bacon, diced
Small onion, diced
1 cup Arborio rice
2-3 Tablespoon fresh parsley, chopped (or 1 teaspoon dried)
1/3 cup grated Parmesan
3 small Roma tomatoes (seeded and chopped)
Bacon-Wrapped Pork Tenderloin
Pork wrapped pork...yep, had to do it!! Thanks so much for the inspiration Chef Terrie! It's super easy to put together. It looks fancy and you'll impress your guests with a dish that looks like you slaved away. Season it with your favorite seasoning or sauce. Bacons come in a multitude of flavors too so use your favorite! If it still isn't enough bacon for your meal, try my Parmesan Risotto with Bacon and Tomato for a side.
Everything's better with bacon so let's get to wrapping!
Bacon-Wrapped Pork Tenderloin
2- pork tenderloins (size varies from 1 to 1-1/2 lbs)
8-10 slices bacon (depends on size of tenderloin and length of bacon)
1 Tablespoon olive oil
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