Archive for May, 2010

Haloumi

This is a cheese called haloumi. Originating from Cypress, in olden times it was made by a husband before the birth of a child. When the child was born the center was cut from the wheel of cheese and the baby passed through the middle on the day of christening. We didn’t pass any babies through ours because we didn’t have one ready to go at the time. We cut it into chunks. It can be stored in salt water brine for 2 months and eaten anytime during that 60 days. The brine keeps mold and bacteria from growing on the cheese.

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Mozzarella Master

Yes, I have finally made a successful ball of mozzarella cheese! I am the new Cheese Queen!!!! After two horrible failures, on the third try I made some that looks, tastes and feels like mozzarella. I really don’t know how it happened though because right away things were going horribly awry. Instead of a nice smooth block of curd, I had a soggy, elastic brain floating in a toxic slurry pond. BUT I FORGED ON. No friends, I did not let a slight detour from the “instructions” ruin my shot at victory. I rolled up my sleeves and got down to business, wrestling the offending albuminous blob into submission, reaching final supremacy through superhuman brute strength and an unbending determination to reign victorious.

It may be misshapen, but at least it isn't mis-tasting.

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Morel Hunting

We picked some wild morel mushrooms in the woods in Idaho this week. These things are so delicious and they are easy to identify. As Dad says, nothing else looks like them aside from the deadly poisonous “false morels.” (Just a little joke kids, don’t worry.)

For those of you who want the look and feel of eating brains... without eating brains.

Right after taking this picture, a smurf came out and told me to get out of his yard.

I made some angel hair pasta with the morels, olive oil, garlic, shredded chicken and a bit of cheese. Angela also made a really good dish so I’ll get her to post that with a picture. We can freeze these to have later in the year and I would imagine they can also be dehydrated and kept that way.

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Manchego

We ate the manchego cheese we made a few weeks ago and it was really tasty. We were planning on aging at least part of it longer because you can eat it in 4 stages: Manchego fresco, aged 5 days or less; manchego curado, aged 3 to 12 weeks; manchego viejo, aged 3 to 12 months; and manchego aceite, aged in olive oil for a year or more. Unfortunately, the outside of our manchego began to grow mold because it got too warm where we were storing it. Anyway, we cut off the outside and ate the rest and it was really good! We really need to address the storage issue so that we have reliable cold storage- soon.

Manchego was featured in our local food co-op’s newsletter this month and apparently it is often eaten on toasted baguettes rubbed with garlic and topped with fresh tomato slices and drizzled with olive oil. It is traditionally a Spanish sheep’s milk cheese but today it is often made around the world with cow’s milk, which is what we used.

Homemade manchego, our end-of-garden pickles from last year, homemade bread and fresh radishes from our garden.

Mom likes being a locavore.

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Angela’s Here!

Angela and I drove up from Arizona and arrived Friday night. We had a great trip and it’s nice to be back! You can see some photos of our road trip over here if you are interested. Look forward to some blog posts from Angela… coming soon!

Mom and Dad, we're home! Maybe if you are really lucky dear readers, your 20-something children will move back in with you too.

As you can see, Angela came with the right shoes to get the job done.

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Look at ’em now!

Already getting wing feathers after just nine days.

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The time draws near…

Very soon now, within days, we’ll be locavoring. Angela is currently on her way home from Flagstaff. Upon her arrival, we’ll begin! Here you see boxes of foods that are off our list for a whole¬† year. They’re on their way to Wave and Amy’s.

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