Making Something out of Nothing… a culinary phrase almost true

When I first started dating my husband, David, many moons ago – he came over to my apartment on a sort of a first date (poor guy wasn’t used to dating after years locked in a dis-functional marriage that ended in divorce). At some point during that afternoon, I looked at my guest, and asked, “Can I get you something?” But quickly followed it with, “do keep in mind, I have virtually no food in the fridge.” About twenty minutes later, I presented my date with a fluffy Omelet…loaded with whatever vegetables and cheeses scraps I had in my fridge, some pan-fried potatoes, a garnish...

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Mastering Mozzarella…a mission of making that milky-creamy-mild-marvelous cheese!

What started out, as a curiosity became a mission. I didn’t want to become a serious cheese maker, as such, but I did want to make some simple delicious cheeses for my family and friends. Now, as with ricotta, I cannot imagine purchasing the stuff! In less than an hour, I can make 7-10 balls of Mozzarella like a pro… With making my own Mozzarella at home, I know what is and what isn’t in my cheese. I don’t have to rely on a label to seek out the ingredients and check as to how much sodium is added. I don’t add salt to mine by choice. There are times when I use my Mozz to go into...

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Ricotta Reaches a Whole New Level…forget the store bought stuff!

I not only love making cheese, there is no question that the store bought stuff doesn’t hold a candle to freshly made ricotta cheese (and other types) you can do in less than an hour at home. Once you make ricotta, you will never purchase another container from the store. Easy and delicious – what could be a better combination? What I have discovered over time is just how versatile ricotta is…you can make it savory, sweet, or just plain, and eat it like cottage cheese. Ricotta can be used as an appetizer, an ingredient, or something you can transform into an interesting dish by adding...

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Pickle It…seriously loving those pickles

Is there anything better with a sandwich than a crunchy dill pickle? I don’t think so. I love the flavor of the dill, the spiciness of that fermented cucumber, and the great crunch when you take a bite! I will gladly pass on the little sweet pickles…but I’ll take a dill any size, any day of the week. Making your own Pickles is cool (as in cucumber) – you can make those fermented cukes as dill as you like and also as spicy. When I’m doing the fermenting, they are seriously spicy – but sometimes not so dill. If I choose to ferment them for a shorter period, I wind up with “New...

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Kimchi is a Keeper…Korean favorite now mainstream

Kimchi, a Korean staple, now gone mainstream – well maybe, but I’ve been HOT for it since the first time I tried it years ago. I’m just crazy about that spicy hot Fermented Napa! While Kimchi can be made out of many different vegetables, and is in its native land, my all-time favorite is Napa cabbage with carrots, scallions, and all the heat and flavor expected in this traditional national dish. The making of Kimchi is a pickling technique that has definitely been embraced by fermenters and those interested in probiotics as well as those interested in Korean food. Korea’s traditional...

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