In a small skillet over medium heat, saute the shallots and garlic in the olive oil for 2 minutes. Add the Ghee and cook for 1 to 2 minutes, or until the shallots are translucent. Remove from the heat and toss in a large mixing bowl with the remaining stuffing ingredients until combined.
Place the steamed artichokes into a baking dish and gently spread the leaves, carefully pulling out the small center cone, and with a spoon, sc.r.a.pe out the fuzz underneath. You will have a nice pocket to pile in the stuffing, using the tender heart of the artichoke as a bed. Carefully spoon the mixture into the center cavity and between the leaves of the artichoke. Pour the hot water into the bottom of the baking dish and bake for 20 minutes, or until the top is golden brown and the stuffing is nice and hot. This dish is wonderful with just the stuffing to flavor the leaves, but can also be served with lemon b.u.t.ter, aioli, or your favorite dipping sauce on the side for those who also love to dip.
Lima Bean, Shiitake, and Winter Vegetable Stew Baby lima beans, often called b.u.t.ter beans because of their rich flavor and creamy texture, are one of my favorite legumes. In this recipe, hearty winter root vegetables, earthy mushrooms, and garden fresh herbs infuse a rich flavor into this satisfying dish that warms body and soul. Thyme, oregano, sage, and parsley are hearty plants that thrive on regular harvesting and are some of the best herbs for beginning gardeners to cultivate at home. Excellent quality fresh herbs can also be found at farmers markets or in specialty produce sections of most grocery stores. This recipe is perfect for making in a clay cooker (see glossary). The flavors develop into an especially rich dish when prepared using this ancient cooking technique that is still used throughout much of the world today.
Makes 6 servings 1 cup dried baby lima beans 4 cups water 1 (3-inch piece) kombu 1 cup chopped onion 1 tablespoon extra virgin olive oil 2/3 cup sliced carrot 2/3 cup sliced celery 2/3 cup (1/2-inch pieces) yam 1/2 cup sliced fresh shiitake mushrooms or rehydrated dried 1 tablespoon mushroom powder 1 tablespoon minced garlic 1/4 cup diced sun-dried tomatoes 2 fresh bay leaves or 1 dried 1 tablespoon chopped fresh thyme 1/2 teaspoon finely chopped sage 1 tablespoon chopped fresh oregano 1 to 2 teaspoons sea salt Pinch of cayenne 1/4 cup chopped fresh Italian parsley Using a large tray, slowly slide the beans from side to side and sort through them, removing any rocks, dirt clods, and broken or misshapen beans. Rinse beans well, place in a bowl, cover with several inches of water, and soak them overnight, or at least several hours for proper digestion. Rinse the beans again, put in a large saucepan, add the water and kombu. Bring to a boil, lower the heat to a simmer, and cook until the beans are tender, about 45 minutes to 1 hour.
In a heavy-bottom soup pot, saute the onion in the oil until translucent, about 5 to 6 minutes, add the carrot, celery, and yam and continue cooking for another 5 minutes, stirring frequently. Add the mushrooms, mushroom powder, and garlic and cook a few minutes more, or until the mushrooms are wilted. Add the sun-dried tomatoes, bay leaves, thyme, sage, oregano, salt, cayenne, and cooked limas, along with the remaining water, to the vegetable mixture. Gently simmer for 20 to 30 minutes to develop the flavor, stirring frequently and adding a little more water, as needed, to prevent scorching. Serve with Kale and Sea Vegetable Salad and freshly baked bread.
Broccolini, Mushroom, and Provolone Strata As a young girl, I made a more traditional version of this dish with my Italian-born grandmother with white bread, spicy sausage, seasonal vegetables, and grated Parmesan cheese. On Sat.u.r.day night we would put the strata together in her special baking dish with the colorful design on the sides and put it in the refrigerator until after church on Sunday, when she would pop it in the oven, creating a wonderful aroma throughout the house. This recipe is one of my own versions of this comforting dish made with whole grain bread and fresh broccolini, a thin long-stemmed, mild-flavored, and tender broccoli, fresh herbs, and a smoky provolone cheese-a reflection of my grandma"s love and teachings.
Makes 4 to 6 servings 2 tablespoons extra virgin olive oil 1/2 cup finely chopped shallots 1 tablespoon minced garlic 2 cups sliced crimini or b.u.t.ton mushrooms 4 cups (1-inch cubes) dry crusty whole grain or sourdough bread 2 cups (1-inch pieces) broccolini florets 1/4 cup chopped fresh Italian parsley 1 tablespoon chopped fresh oregano 1 tablespoon chopped fresh basil 1 teaspoon chopped fresh thyme 1-1/2 cups coa.r.s.ely grated provolone 1/2 cup grated Parmesan 4 eggs 4 cups whole milk 1 tablespoon Dijon mustard 1 teaspoon sea salt 1/8 teaspoon freshly ground white pepper In a large skillet, heat the oil and saute the shallots and garlic for 2 minutes, stirring constantly. Add the mushrooms and continue cooking until they begin to brown. Remove the mushrooms from the heat and set aside. Place the bread cubes in a large mixing bowl. Add the mushrooms, broccolini, herbs, and cheeses and toss to combine.
In a medium-size mixing bowl, briskly whisk the eggs until light. Add the milk, mustard, salt, and pepper and blend well. Evenly distribute the bread, vegetable, and cheese mixture in a well-greased 9 x 13-inch baking dish. Slowly pour the egg mixture over top and wiggle the custard into the rest of the ingredients until evenly saturated. Cover and let sit for 30 minutes to 1 hour, or refrigerate overnight. This allows the bread to fully absorb the custard before being baked.
Preheat the oven to 350 degrees F.
Bake the strata, uncovered, for 40 to 50 minutes or until the top is golden brown and the center is set. Test for doneness by inserting a sharp knife in the center; if it comes out clean, it is done. If the knife still has egg clinging to the blade, return to the oven and continue baking until it comes out clean and the center is fully set. When done, remove the Strata from the oven and let sit for several minutes before cutting and serving.
Veggie Loaf At Esalen, when we make meatloaf with ground beef or turkey, we also make a veggie version, with each chef creating their own signature combination of ingredients. This is one dish that begs for creativity from the cook, and, over the years, I have made these loafs in many different ways. Veggie loaves can be made from a variety of legumes, grains, nuts, and seeds and embellished with herbs, cheeses, and leftovers for added flavor and good texture. Experiment with different ingredients and flavor accents to suit your tastes, the season, and the occasion, creating your own signature veggie loaf. Serve with Chanterelle Gravy or Tahini-Miso Gravy, steamed potatoes or brown rice, and a fresh green salad for a comforting, wholesome, and delicious meal.
Makes 2 loaf pans 1-1/2 cups finely chopped onion 2 tablespoons extra virgin olive oil 1 cup finely chopped celery 1-1/2 cups grated carrot 3/4 cup chopped fresh mushrooms 1 tablespoon minced garlic 2 cups cooked lentils, cooled 1-1/2 cups rolled oats 1/2 cup chopped pecans or almonds 1/2 cup sunflower seeds 1/2 cup pumpkin seeds 1 teaspoon finely chopped fresh sage 2 teaspoons finely chopped fresh thyme 1/2 cup chopped Italian parsley 3 eggs or subst.i.tute 1/2 cup blended tofu for vegan version 3 tablespoons rehydrated and pureed sun-dried tomatoes or tomato paste 3 tablespoons nutritional yeast 1 tablespoon Bragg"s liquid aminos or tamari 1 tablespoon natural Worcestershire sauce 1 teaspoon sea salt 1/4 teaspoon pepper 1-1/2 cups grated sharp cheddar cheese, or omit for vegan version Preheat oven to 350 degrees F.
In a large skillet, saute the onion in the oil until translucent, add the celery, and cook for 2 minutes.
In a large mixing bowl, combine the onion mixture with the carrot, mushrooms, garlic, and lentils. Add the rolled oats, nuts, seeds, and herbs and toss again.
In a small bowl, whisk together the eggs, tomato paste, nutritional yeast, aminos, Worcestershire sauce, salt, and pepper. Add the egg mixture to the other ingredients and mix well. Place 1 cup of the mixture in a food processor and process into a sticky glue-like substance. Combine the veggie glue and cheese with the other ingredients and mix thoroughly. Generously grease 2 loaf pans, or ovenproof dish of choice, and press or shape the mixture into loaves, smoothing the tops as you go. Bake for 50 minutes, or until set and golden brown. Remove from oven and cool for at least 10 minutes before turning out onto a platter. Let the loaf sit for several minutes before cutting for nice even slices. Store in the refrigerator for up to 1 week. This loaf also freezes well and can be defrosted, sliced, and grilled for a great sandwich or vegetarian entree.
Veggie Burger Variation: Shape the mixture into patties; press both sides with dry bread crumbs, cornmeal, or ground flax seeds, and saute in a hot skillet with a little oil or Ghee until golden brown on both sides.
Fish, Poultry, and Meat Entrees Grilled Whole Fish When cooking for a crowd, grilling a whole fish over hot coals is a simple and festive way to honor the catch of the day. Here are two very different ways to season whole fish. The first one is rubbed inside and out with a fresh chile sauce that nicely spices the smoky flesh. The other preparation is with a savory blend of fresh herbs, lemon, and garlic-my favorite garden seasonings.
I like to calculate 1/2 pound of fish fillet per person, and I double the weight when serving a whole fish, to account for the skin and bones. Plan on 1 pound of whole fish per person, more or less depending on the variety and size of the fish.
Makes 5 to 6 servings Fresh Chile Rub 1 tablespoon melted coconut oil 2 fresh jalapenos, minced 1 serrano or habanero, minced, optional 1 tablespoon minced garlic 1/4 cup fresh lime juice 1 teaspoon chili powder 1 teaspoon c.u.min, toasted and ground 1 teaspoon coriander 1 teaspoon sea salt 1/2 cup roughly chopped cilantro Fresh Herbal Rub 1 tablespoon extra virgin olive oil 1 tablespoon minced garlic 1/4 cup chopped dill, basil, chervil, or thyme 1/4 cup chopped parsley or cilantro 2 tablespoons chopped rosemary or sage, optional 1/4 cup fresh lemon juice 1 teaspoon lemon zest 1 teaspoon sea salt 1 fresh whole fish, cleaned, scaled, and gutted (about 5 to 6 pounds) 1 banana leaf or large Swiss chard, kale, or collard leaves 1 lemon, cut into wedges To make the rubs, combine all of the ingredients from your rub of choice in a bowl, blend well, and set aside while you prepare the fish.
Wash and dry the fish inside and out, and with a sharp knife, make several diagonal slits along each side. Place the fish in the center of a large banana leaf, or several big Swiss chard, kale, or collard leaves, and rub the seasoning on both sides, into the slits, and inside the cavity of the fish. Wrap the banana leaf, or several layers of greens, around the fish until it is completely enclosed. Place the wrapped fish on a large sheet of heavyweight aluminum foil, wrap it around the fish a couple of times, folding in the ends, and secure to hold the leaves in place. Alternately, you can wrap and secure the leaves with a lightweight wire and omit the aluminum foil.
Carefully lay the bundle over medium-hot coals and cook for 8 to 30 minutes on each side, depending on the size of the fish. Remove from the grill and unwrap the foil. Place the leaf-wrapped fish on a big platter, make a shallow slit along the top of the leaves and carefully unveil the fish. Check for doneness by piercing the thickest part of the meat; if your timing was good, the flesh should separate from the bone easily and be flaky. If not, rewrap the fish in leaves and foil, return it to the grill, and continue cooking for several minutes longer, or until done. Serve with lemon wedges on the side.
Grilled Wild Salmon Fillet with Thai Cilantro Pesto This is a simple recipe for cooking a whole fish fillet on the grill, seasoned with a fresh pesto and perfect for both beginners and seasoned chefs looking for an elegant, interesting, and nutritious meal. I like to calculate 1/2 pound of fillet per person.
Cooking salmon over an open fire is a wonderful technique for this succulent pink-fleshed fish. High in quality protein, omega-3 fatty acids, and other essential nutrients, wild salmon is gaining in popularity, and today these magnificent creatures are being threatened by pollution and over fishing. Please purchase only sustainably caught wild salmon to help preserve this wholesome native food for generations to come.
Makes 4 to 6 servings Glaze 1 tablespoon honey 1 tablespoon tamari 1 wild salmon fillet, with the skin left on (about 2 to 3 pounds) 1 cup Thai Cilantro Pesto Lemon wedges In a small bowl, combine the honey and tamari and blend well. Brush the flesh side of the salmon fillet with the glaze.
On a well seasoned and oiled grill, place fillet, skin side down, above medium coals and cook until the thickest part is still slightly pink in the center, about 10 to 20 minutes, depending on the thickness of the fillet. The residual heat will finish off the cooking and the fish will be moist and perfectly done.
Leaving the skin on the grill, use a couple of large spatulas to carefully lift the fillet on to a warm serving platter. Spread Thai Cilantro Pesto evenly over the top of the grilled fillet and serve with lemon wedges on the side.
Back before big fishing boats diminished the coastal rockfish population, local commercial fishermen were able to catch fish in a sustainable and honorable way-with hook, line, and sinker-from small boats launched through the surf early each morning. They took pride in their work and honored the day"s catch with special attention to detail as each fillet was carefully removed from the skin and bones, or pinned, a technique for ensuring a boneless serving from each piece. For ease, and especially when serving young children, ask your friendly fishmonger to please pin the fillets, and if in doubt, ask to smell the pieces before purchasing-how else will you know if it is fresh?
Baked Fish Fillet with Fresh Herb Crust Red snapper, lingcod, or any other light and tender fish fillet will work fine for this recipe. The whole grain savory topping is a low-fat alternative to frying and creates a moist and flavorful fillet. This recipe is very easy to prepare and serve, making it a perfect choice for feeding a crowd, leaving you time to enjoy your family or guests. Be creative, use whatever herbs are in season and calling to be picked from your garden, or look for fresh bundles at the farmers market or grocery store produce section.
Makes 6 servings 6 (about 6 to 8 ounces each) fresh snapper fillets 3 tablespoons unsalted b.u.t.ter, melted, divided 1 tablespoon minced shallots 2 teaspoons minced garlic 1/4 teaspoon sea salt Freshly ground pepper, to taste 1-1/2 cups dry whole grain and/or sourdough bread crumbs 1 teaspoon lemon zest 1/2 cup finely minced fresh garden herbs*
Lemon wedges Preheat the oven to 450 degrees F.
Wash and dry the fish fillets and place them in a large ovenproof baking dish that has been greased with 1 teaspoon of the b.u.t.ter. Combine remaining b.u.t.ter, shallots, garlic, salt, and pepper in a small saucepan and saute for 1 minute, stirring constantly. Remove from heat and mix with the bread crumbs, lemon zest, and fresh herbs.
Spoon bread crumbs carefully over each fish fillet and bake for 10 to 15 minutes, or just until the thickest part of the fillet begins to turn opaque in the center. The fish will continue cooking after it comes out of the oven, from the residual heat, and will be perfectly done when you actually sit down at the table and eat. Serve with lemon wedges on the side.
*Try using mild-flavored herbs like Italian parsley, cilantro, basil, chives, dill, oregano, thyme, marjoram, and chervil. If using stronger flavored herbs like rosemary, sage, tarragon, and sorrel, use less.
A sample combination of fresh herbs: 1/4 cup chopped Italian parsley 2 tablespoons finely chopped fresh basil 1 tablespoon finely chopped fresh thyme 1 tablespoon finely chopped fresh dill 1 tablespoon finely chopped fresh oregano 1 teaspoon finely chopped fresh rosemary Garden Herb and Lemon Chicken A cook at Esalen first introduced me to this technique and it reminded me of the chicken my grandmother used to make when I was a child. Whole lemons and fresh herbs are stuffed into the chicken, and then it is slowly roasted while the flavors permeate the flesh, keeping it moist and delicious. I like to make this dish in a covered ceramic roaster with big chunks of potatoes, carrots, onions, mushrooms, and winter squash baked along with the chicken-so simple and so yummy! Roasted or cooked in a ceramic clay cooker (see glossary), the fresh herbs and tart lemon flavors are what sets this recipe apart from the rest with the promise of a moist and flavorful bird every time.
Makes 4 to 6 servings 1 (4 to 5-pound) whole organic free-range chicken 2 tablespoons extra virgin olive oil 1 teaspoon sea salt 1 tablespoon nutritional yeast 1/2 teaspoon lemon zest Freshly ground pepper, to taste 3 (4-inch) sprigs each rosemary, sage, and thyme 1/2 bulb garlic, separated, smashed, and peeled 1 to 3 organic thin-skinned whole lemons, depending on size Preheat oven to 450 degrees F.
Wash chicken, inside and out, dry with paper towels, and place on a rack in an ovenproof baking dish.
In a small mixing bowl, combine the olive oil, salt, yeast, zest, and pepper. Rub the mixture on the inside and outside of the bird and stuff half of the herbs and half of the garlic in the cavity of the chicken. Add the whole lemon, or lemons, and surround with the remaining herbs and garlic, squeezing the sprigs between lemon and flesh.
Place the stuffed chicken in the oven for 10 minutes, then lower the heat to 300 degrees F and roast for 1 to 1-1/2 hours, or until done. A free wiggling leg bone and clear running juice is the most accurate test for doneness. Using an instant-read kitchen thermometer that registers 165 degrees F in the thickest part of the thigh meat is another way to be sure it is done. Remove the chicken from the oven and let sit for 10 minutes before cutting to retain moisture in the meat.
Chicken Dijon with Fresh Dill This delicious chicken dish had its humble beginnings as a weekend special at our family"s first restaurant, the Carmel Cafe. Over the years the recipe has evolved, and these days I"m inspired to make chicken, turkey, tempeh, or whatever Dijon when the big bouquets of fresh dill arrive at the farmers market each spring. This simple preparation honors this delicate and flavorful herb by bathing it in a tangy mustard-infused white wine sauce. The preparation is easy, even for a novice cook, and can be made from start to finish in just a few minutes for a quick and delicious entree. Dried dill weed is a good second choice in this recipe, but fresh dill is by far the best choice for great flavor, and can be found in most grocery store produce sections.
Makes 4 servings 1/3 cup Dijon mustard 1/4 cup brown or coa.r.s.e grain mustard 1/2 cup dry vermouth, or white wine 4 fresh organic free-range chicken b.r.e.a.s.t.s, without skin and bones 2 tablespoons Hazelnut Hemp Mylk or olive oil 1/4 cup minced shallots 1/2 cup heavy cream 1/4 cup chopped fresh dill or 2 tablespoons dried Sea salt and freshly ground pepper, to taste 4 sprigs fresh dill, optional In a small mixing bowl, blend the Dijon and brown mustards with the vermouth and set aside. Wash and dry the chicken thoroughly.
In a large skillet, saute the chicken b.r.e.a.s.t.s in the Ghee for 2 to 3 minutes on each side until lightly browned. Add the shallots and shake the skillet to saute, along with the chicken, being careful not to burn the pieces, about 1 to 2 minutes. Deglaze the bottom of the pan with the mustard and wine mixture and stir to blend. Lower the heat, cover, and simmer for 5 to 8 minutes, or until the chicken is fully cooked in the thickest part. Remove the pieces from the skillet, place on a warm plate and cover to keep hot.
In a small bowl, combine 1/2 cup of the hot mustard sauce with the cream to temper. Stir the dill into the mixture. Blend the creamy dill mixture into the skillet and add the chicken, coating the pieces completely with the sauce. Gently heat over low, being careful not to let the sauce boil. Taste and adjust the seasoning with sea salt and freshly ground pepper. Spoon sauce over each breast as you serve and garnish with a sprig of fresh dill.
Turkey Loaf The preparation for this recipe is easy, and even a novice cook can create a wonderful meal with this tasty loaf as the center attraction. Serve with steamed or mashed potatoes and a green salad for a satisfying and comforting home-cooked meal that is sure to please and nourish.
Makes 4 to 6 servings 1-1/4-pound free-range organic ground turkey (a mixture of light and dark meat is best) 1 cup finely chopped onion 1/2 cup finely chopped celery 1/2 cup diced carrot 1/4 cup diced red bell pepper 1/3 cup finely chopped fresh mushrooms 1 tablespoon minced garlic 1 teaspoon sea salt 1/4 teaspoon freshly ground pepper 2 teaspoons natural Worcestershire sauce or tamari 1/3 cup finely chopped fresh parsley 1 teaspoon finely chopped fresh sage or 1/2 teaspoon dried 2 teaspoons finely chopped fresh marjoram or 1 teaspoon dried 1/4 cup rehydrated and minced sun-dried tomatoes or natural ketchup 1 cup whole grain bread crumbs 2 eggs, lightly beaten Glaze 1/3 cup natural ketchup 1 tablespoon honey Preheat oven to 400 degrees F.
In a large bowl, combine all of the ingredients except the glaze until well mixed. Form into a 9 x 5-inch oval loaf in a lightly oiled 13 x 9-inch ovenproof baking dish.
In a small bowl, combine the ketchup and honey and blend well. Brush the top of the loaf with the glaze and bake for 50 to 60 minutes, or until a thermometer inserted in the center registers 170 degrees F. To retain moisture, let the meatloaf rest for 5 minutes before cutting and serving.
Smoked Turkey with Maple-Herb Brine Smoking a turkey is an act of love and best reserved for special occasions. When you want an entree that is easy to serve and will leave you with more time to visit with friends and family, or tend to last minute side dishes, this is the one. Soaking a whole turkey in brine and slowly smoking it over hot coals is an excellent way to ensure a moist and tender outcome.
Our family uses a big j.a.panese ceramic smoker, but with care, any kind of barbecue with a lid can produce good results. The key is in maintaining a low fire, which takes a bit of practice. If you"re not using a gas grill, a charcoal starter is a helpful tool to start the extra coals or wood chips (we like to use fruit wood cuttings and oak bark for extra flavor) that will be needed to keep the fire fed throughout the many hours it takes to finish the smoking process. Don"t worry, if your fire doesn"t last for the full time needed to finish cooking the meat, or you"re just tired of tending the fire for hours-just pop the partially smoked turkey in a 250 to 300-degree F oven until it is done. You"ll still enjoy a tender juicy bird, fragrant with herbs and a rich smoky flavor, but with less fuss. Serve with Chanterelle Gravy and traditional Thanksgiving side dishes for a meal to remember.
Makes 8 to 10 servings 1 (12 to 15-pound) organic turkey Brine 2-1/2 gallons hot water 1-1/2 cups maple syrup 1 cup sea salt 2 whole bay leaves 10 cloves garlic, peeled and mashed 1 cup roughly chopped fresh sage 1 cup roughly chopped fresh thyme 1 cup roughly chopped fresh Italian parsley 1/2 cup fresh oregano or marjoram 1/2 cup fresh rosemary 1 teaspoon freshly ground white pepper Rub 4 tablespoons Hazelnut Hemp Mylk or olive oil 2 teaspoons sea salt 2 teaspoons paprika 2 tablespoon nutritional yeast Seasoning Mixture 1 cup chopped apple 1 cup chopped onion 1 to 2 whole lemons Several large sprigs of sage, thyme, rosemary, oregano, and parsley Wash the turkey inside and out and dry well with a paper towel.
Combine all the brine ingredients in a large pot and stir until the salt is dissolved. Place turkey in a container that will allow it to stay submerged in the brine, a deep soup pot or food-grade bucket works well for this, and pour in the brine. Cover turkey and refrigerate 24 to 36 hours. (Tip: place the turkey in a big insulated cooler with ice and save the refrigerator s.p.a.ce.) When you are ready to begin smoking the turkey, remove it from the brine, rinse inside and out with fresh water and dry well.
Place the turkey breast side up on a wire rack in a roasting pan that will fit into your smoker or barbecue. In a small bowl, combine the rub ingredients and rub the inside and outside of the turkey with the seasoned paste. Toss the Seasoning Mixture in a bowl and fill both cavities loosely. Truss, securing the openings with skewers or a needle and thread, and place a meat thermometer in the thickest part of the thigh flesh. Put the turkey into a 400-degree F smoker or barbecue for about 30 minutes, bring the temperature down to 240 to 260 degrees F and maintain that temperature throughout the smoking time. Cook for about 30 minutes per pound, or until the meat thermometer reads 165 degrees F, approximately 6 to 7 hours for a 12 to 15 pound turkey. Remove the turkey from the smoker when it is done and let sit for 20 minutes before carving to ensure a moist and flavorful bird.
Roasting Variation: Preheat oven to 325 degrees F and roast turkey for about 20 minutes per pound for all, or part of the cooking time.
Gra.s.s-Fed Beef and Mushroom Stroganoff Beef Stroganoff is my father"s favorite meal and one of the first things my grandmother taught me to cook when I was a young girl. Numerous cuts of beef can be used for making Stroganoff, but I recommend using top sirloin or tenderloin to ensure a tender outcome. For the best flavor and nutrition, purchase gra.s.s-fed beef whenever possible. Studies have shown that cows raised without hormones or antibiotics and allowed to graze on green gra.s.s are healthier for our families, as well as the environment. In this recipe, Creme Fraiche is used in place of the traditional sour cream for its rich flavor and ability to withstand breaking at high heats, but either one will do.
Makes 4 servings 6 tablespoons Hazelnut Hemp Mylk, divided 1 pound top sirloin or tenderloin, cut into 1/4 x 2-1/2-inch strips 1/4 teaspoon sea salt Freshly ground pepper, to taste 1/3 cup minced shallots 1 cup sliced crimini or b.u.t.ton mushrooms 1/2 cup sherry, vegetable, or beef stock 1 cup Creme Fraiche or sour cream 1/8 teaspoon fresh grated nutmeg 1/4 cup chopped Italian parsley In a large skillet over medium-high heat, melt 4 tablespoons Ghee, add the strips of beef in a single layer, and sprinkle with a little of the salt and pepper. Cook for 1 to 2 minutes, turn the pieces over and cook the other side for another minute or so. The pieces must be cooked quickly, or the meat will toughen. When both sides are brown, remove the beef from the skillet, place on a plate, and set aside. Do this step in two or three batches for the best results.
In the same skillet over medium heat, saute the shallots in the remaining Ghee for 2 minutes, add the mushrooms, and cook for several minutes, stirring occasionally, until the mushrooms are golden brown. Deglaze the skillet with the sherry or stock. Place 1/2 cup of the sauce in a bowl and stir in the Creme Fraiche. Add the meat to the mushrooms in the skillet, pour the cream mixture over all, add the nutmeg and stir to combine. Gently heat the Stroganoff until it comes up to temperature, but do not let it boil. Taste the sauce and adjust the seasoning with sea salt and freshly ground pepper to taste, if needed, and stir in the parsley. Serve immediately over egg noodles, brown rice, or mashed potatoes.
Grilled Leg of Lamb with Fresh Mint and Raisin Sauce Like many of today"s families, mine is a diverse bunch. We represent all styles of eating, and out of respect for the vegetarians of the house, as well as the wonderful flavors that only an open fire can do, we cook most of our meats outside on the grill. A favorite spring meal in our home is fresh boneless leg of lamb grilled to perfection, steamed baby asparagus, roasted new potatoes, garden salad, and a fresh mint and raisin sauce served on the side. For the best value, purchase a whole leg of lamb and have the butcher remove the bone and b.u.t.terfly the meat. Save the bone and add it to the Fresh Vegetable Stock for the foundation of a flavorful and nutritious soup the next day.
Makes 4 to 6 servings 1 small boneless leg of lamb (about 3 pounds) 1 cup red wine 1/3 cup chopped garlic 1/2 cup tamari 1/4 cup chopped oregano 1/2 cup chopped mint 1 teaspoon freshly ground pepper 1 tablespoon nutritional yeast 1/4 cup extra virgin olive oil 1-1/2 cups Fresh Mint and Raisin Sauce Trim the lamb of all fat and silver skin and place in a large gla.s.s, ceramic, or stainless steel bowl.
In a small mixing bowl, combine the wine, garlic, tamari, herbs, pepper, yeast, and oil. Pour the mixture over the lamb and refrigerate overnight or at least several hours for the flavors to absorb into the meat.
Heat the coals or grill to medium-low. A good way to test the temperature of your fire is to hold your hand about 5 inches above the cooking surface-you should be able to hold it there for 3 to 4 seconds before it gets too hot. Grill the lamb for approximately 15 minutes per side for medium-rare, turning often and moving around the heat to cook evenly. The center should read 125 degrees F with a meat thermometer when it is ready. Lamb can become dry if it is over cooked, so keep a close eye on it if you like your meat on the rare side. To retain moisture, let the cooked meat rest on a warm platter, loosely covered, for about 10 minutes before cutting. Thinly slice and serve with Fresh Mint and Raisin Sauce on the side.
Embellishments Fresh Vegetable Platter with a.s.sorted Dips Seasonal veggie platters are a staple in our home and my children love to dip. To ensure that everyone will happily eat all their veggies, I cut crispy fresh vegetables in easy to eat shapes and serve them with a variety of tasty dips and spreads. It keeps everyone nourished and satisfied while I finish making dinner and our meal begins with a good helping of enzyme-rich raw veggies. I love making big mandala patterns out of the freshest and most exquisite looking and tasting vegetables I can find, especially for special events and caterings. Showcasing the season"s bounty with gorgeous colors and interesting shapes makes the table come to life and invites all to enjoy and appreciate fresh veggies, the cornerstone of good health. Serve fresh vegetable platters, with either beautifully cut or whole baby-size veggies along with your choice of the delicious dips, sauces, spreads, and pesto found in this chapter.
Picking and eating fresh vegetables from the garden is heavenly. However, the quality of produce found at farmers markets is excellent and the savings can be considerable compared to the grocery store. Purchasing directly from the farmers who grow our food is at the heart of local farmers markets. With each pa.s.sing year, I"ve noticed these weekly gatherings of community become more and more crowded with shoppers building strong, profitable, and sustainable farmers markets across the country. These days, everyone knows that eating fresh raw fruits and vegetables is essential for good health, and we need a good measure of live enzymes every day to properly digest our meals.
Making the Platter Choose an a.s.sortment of fresh vegetables and plan on a couple of pieces of each kind of vegetable or about 1/2 cup a.s.sorted veggies, per person. Cut the carrots into sticks, broccoli, and cauliflower in small florets, cuc.u.mber and jicama in spears, and red, orange, and yellow peppers into strips. Tender little green beans, snap and snow peas, baby summer squash, green onions, radishes, and cherry tomatoes can be left whole. To make a magnificent mandala, place the dips you want to serve in a pretty bowl in the middle of the platter. Arrange the cut and whole pieces of vegetables, beginning at the outer edge of the platter and working towards the center. Alternate the colors and shapes into an attractive design as you go, nesting the veggies in toward the center bowl in a pretty pattern. Serve with Hummus, a flavored Mayonnaise, Rockin" Ranch or Green G.o.ddess Dressing, Olive and Sun-Dried Tomato Tapenade, or your favorite dip or salad dressing.
Hummus Hummus traditionally comes from the Arab world and has gained popularity with the rise of the natural foods movement in this country. For a party, serve hummus in a pretty bowl with freshly cut or baby vegetables and crackers, bread, or chips in a basket on the side. Hummus can be made with many variations on the original theme. Subst.i.tute any white bean for the garbanzos and season your creation with freshly chopped herbs, roasted red bell pepper, sun-dried olives, or whatever flavors strike your fancy.
Makes 2 cups 1-1/2 cups cooked garbanzo beans, 1/2 cup cooking liquid reserved, or 1 (15-ounce) can, drained, reserving the liquid 1 tablespoon minced garlic 1/2 cup raw tahini, or toasted tahini if you prefer a stronger sesame flavor 1/4 to 1 teaspoon sea salt, use less for canned and more for fresh-cooked beans 3 tablespoons fresh lemon juice 1/2 teaspoon lemon zest 1/3 cup chopped Italian parsley, optional Pinch of cayenne Put all ingredients, except the parsley, cayenne, and reserved cooking liquid in a food processor with the S-blade attachment and process, adding more cooking liquid in tablespoon increments, if needed, until the texture is smooth and creamy. Stir in the parsley and cayenne and adjust the seasoning, adding a little more lemon, salt, or cayenne to taste. Store in refrigerator for up to 1 week.
How to Cook Dried Beans Sort through 1 to 2 cups of beans (to save fuel, I usually make a big batch and freeze half) and remove any broken, shriveled, or old-looking ones, along with the dirt clods and rocks often found among dried legumes. Place the sorted beans in a big stainless steel soup pot, cover with water and drain to wash off any residual dirt. Put them back into the pot, cover with several inches of fresh water, and let soak overnight, or up to 24 hours, rinsing and replacing the water every 8 hours to prevent souring. The longer you soak dried beans, the shorter the cooking time. When you are ready to begin cooking, drain, rinse, and return the soaked beans to the pot. Cover with several inches of fresh water and bring to a boil. Add a 4 to 6-inch piece of kombu (see glossary), lower the heat and simmer for 1 to 3 hours, depending on variety, or until the beans are tender.
Romesco Sauce This rich and flavorful sauce has its roots in Spanish cuisine and is good with just about everything, especially grilled veggies, fish, poultry, and meat. Simple to make with a food processor and very tasty, Romesco sauce is a perfect dip for raw veggie platters and is also wonderful served as a spread with crackers or freshly baked bread.
Makes 1-1/2 cups 1/3 cup almonds, raw, soaked, or toasted 1 cup chopped roasted red or yellow bell pepper 2 tablespoons rehydrated sun-dried tomato 1 slice light grain bread, hard crusts removed 2 teaspoons minced garlic 2 teaspoons red wine vinegar 1/2 teaspoon sea salt Pinch of cayenne 1/4 cup extra virgin olive oil 1 teaspoon fresh rosemary 1 tablespoon fresh oregano 2 tablespoons fresh Italian parsley Place the almonds in the bowl of a food processor and process until they are ground into a fine meal. Add the remaining ingredients and process until smooth, sc.r.a.ping the sides of the bowl as you go. Store in an airtight container in the refrigerator for up to 1 week.
Olive and Sun-Dried Tomato Tapenade This spread is a wonderful flavor booster and versatile condiment that can be used in many ways. Serve tapenade as a garnish for simple soups or toss with hot pasta, fresh herbs, and a flavorful cheese for a quick supper. Spread it on grilled vegetables, fish fillets, chicken b.r.e.a.s.t.s, sliced steak, whole grain crackers, or freshly baked bread and enjoy as a nourishing quick snack or appetizer.
Makes 1-1/2 cups 1 cup pitted sun-dried kalamata olives, or your favorite variety (black olives produce a more mild-flavored tapenade) 1/2 cup sun-dried tomatoes, soaked in hot water until soft 1 tablespoon minced garlic 1 tablespoon lemon juice 1/3 cup chopped parsley 1/2 teaspoon fresh rosemary or 1 teaspoon dried 1/2 teaspoon fresh thyme or 1 teaspoon dried 1 tablespoon fresh basil or 1 teaspoon dried Sea salt and freshly ground pepper, to taste 2 to 3 tablespoons extra virgin olive oil Capers, optional Place all the ingredients except the olive oil and capers in a food processor and pulse to form a rough paste, sc.r.a.ping down the sides as you go. Transfer to a serving bowl and stir in the olive oil and capers, if using. Taste and adjust the seasoning with a little sea salt and freshly ground pepper. To store, place in an airtight container, cover with a little more olive oil, if needed, and keep in the refrigerator for up to several weeks, depending on the kind of olive used.
To pit olives; cover a cutting board with a clean kitchen towel. Spread olives in a single layer on the towel and cover with second towel. Use a heavy skillet to hit and smash the olives once or twice, making sure to hit them all. The pits and flesh should separate easily and 2 cups whole olives should produce about 1 cup pitted.
Salsa Fresca When the tomatoes are heavy on the vine and the farmers markets are overflowing with all the beautiful heirloom varieties, I like to combine a variety of colors, flavors, and textures in a fresh salsa. When purchasing heirloom tomatoes, choose several varieties and sample them throughout the coming week to know what you like and what to buy the next time you shop. Celebrity, Brandywine, Black Krim, Green Zebra, Big Rainbow, Jubilee, and bi-colored Pineapple tomatoes are some of the more common varieties you will find in farmers markets and natural food stores. Using a sharp knife, as well as carefully cutting the tomatoes with the skin side down, will help the delicate vine-ripened tomatoes hold their shape. Serve this enzyme-rich condiment as a dip with corn chips, a garnish for grilled meat, fowl, or fish, or put a scoop in an avocado half and enjoy a fresh and healthy snack.
Makes 2-1/2 cups 2 cups (1/4 to 1/2-inch pieces) a.s.sorted heirloom, or other variety, tomatoes 1/2 cup diced red onion 1 fresh jalapeno, minced 1 fresh serrano chile, minced, optional 1 tablespoon minced fresh garlic 1/2 teaspoon toasted and ground c.u.min seed 1/2 teaspoon sea salt 1 tablespoon fresh lime juice 1/3 cup chopped fresh cilantro, packed Combine all of the ingredients in a bowl, gently stir, cover, and let sit at least 10 minutes to marry and deepen the flavors before serving.
Garden Pesto Every year when the basil leaves are calling to be harvested, especially before the hot summer days turn them bitter as they try to blossom, we make a lot of pesto. Basil comes in numerous varieties and each one has a slightly different flavor, texture, and color. Genovese, Mammoth, Globe, Cinnamon, Lemon, Purple Thai, and others are easily grown, or can be found in abundance at farmers markets, at least throughout the summer months.
Pesto can also be made from a variety of other fresh greens like cilantro, parsley, spinach, and arugula, blended with a variety of nuts and seeds, depending on what is in season, what is in the larder, and the flavors you want to create. Freshly made pesto is a great way to feed the whole family big bunches of good-for-you green food, especially when tossed with pasta, spread on bread, or as a topping for quinoa or brown rice. For a quick, delicious, and nutritious snack anytime, keep homemade Garden Pesto on hand in the refrigerator and be creative.
Makes 1-1/2 cups 1 to 2 tablespoons chopped garlic, to taste 1/2 teaspoon sea salt 1/2 cup raw cashews, pine nuts, almonds, pecans, pistachios, macadamia nuts, walnuts, pumpkin, or sunflower seeds 4 cups fresh herbs, basil, cilantro, arugula, spinach, and/or parsley leaves, large stems removed and tightly packed 1/2 cup extra virgin olive oil 1/2 cup finely grated Pecorino Romano or Parmesan cheese, omit for vegan version Freshly ground pepper, to taste In a food processor bowl fitted with an S-blade, combine the garlic, salt, and nuts or seeds of choice and process, sc.r.a.ping the sides of the bowl as you go. Add the herbs or greens of choice in three increments and continue processing while drizzling oil in a stream through the top, sc.r.a.ping the sides as needed. When the pesto is smooth and creamy, add the cheese, if using, and process again. Taste and adjust the seasoning, if needed, with a little more salt and freshly ground pepper to taste.
Thai Cilantro Pesto The flavors of the orient come alive in this brightly flavored pesto infused with lemon gra.s.s, gingerroot, kaffir lime, and creamy cashews. If you can find them, raw macadamia nuts can be subst.i.tuted for the cashews for a special tropical twist. Cilantro is a powerful green food and a rich source of vitamins, minerals, and antioxidants-vital elements for good health. Current research shows that if eaten in large enough quant.i.ties, cilantro helps the body to release toxins, especially heavy metals, and that can affect our well-being. This recipe packs a lot of wonderful green food into each serving and the exotic flavors of this pesto makes it easy to eat a healthy helping. Toss with rice or buckwheat noodles and serve smothered with steamed fresh vegetables, a dollop of pesto, and a sprinkling of Tamari-Toasted sunflower seeds for a quick family meal that everyone enjoys.
Makes about 1 cup 1/2 cup raw or lightly toasted cashews, without salt 1 tablespoon minced garlic 2 tablespoons minced lemon gra.s.s 2 tablespoons minced gingerroot 1 large kaffir lime leaf, rib removed, or 1/2 teaspoon lime zest 1/2 teaspoon sea salt Pinch of cayenne 1 tablespoon freshly squeezed lime juice 1 teaspoon toasted sesame oil 4 cups chopped fresh cilantro, large stems removed and packed 1/2 cup unrefined sesame oil, not toasted In a food processor bowl fitted with the S-blade, process the cashews until finely ground. Add the garlic, lemon gra.s.s, gingerroot, kaffir lime leaf or lime zest, salt, cayenne, lime juice, and toasted sesame oil and process for 5 seconds. Add the cilantro in batches as you continue processing the mixture into a smooth paste, sc.r.a.ping the side of the bowl as you go. Use immediately or store in the refrigerator for up to one week.
Cranberry-Tangerine Relish This fresh relish adds a colorful splash, as well as important enzymes for digestion, to our neighborhood Thanksgiving feasts. Cranberries are a seasonal offering we look forward to every fall and use in many ways. A cranberry-pear pie is one of my favorite fall desserts, and for this I"ll sometimes use frozen cranberries; however, fresh cranberries are essential for this recipe. At the Cafe Amphora, we made beautiful fruit tarts with this relish mixture spread over sweetened cream cheese and garnished with red currant jellyglazed kiwi slices. It was a spectacular presentation that many of our customers who had never tasted fresh cranberries loved and appreciated. At home, I like to layer this refreshing relish with yogurt, sliced bananas, berries, and chopped almonds in a yummy multi-layered parfait. And sometimes, I just eat it with a spoon.
Makes about 3 cups 1 package organic cranberries, picked through and washed 2 medium-size tangerines, cut into quarters and seeded, or 1 large orange 1/2 cup agave nectar or honey Place the cranberries and tangerines into the food processor with the S-blade attachment and process in pulses, taking care to keep the texture a bit chunky, sc.r.a.ping the sides as you go. Pour the mixture into a stainless steel or gla.s.s mixing bowl and stir in the agave nectar until well blended. Taste and add a little more of the sweetener, if needed. Let this relish stand at room temperature for at least 1 hour before serving to develop the flavor. Store any leftovers in a tightly-sealed jar in the refrigerator for 7 to 10 days.
Mayonnaise from Scratch Real mayonnaise is made from emulsified egg yolks and oil, flavored with lemon, mustard, salt, and pepper. The commercial versions are full of added ingredients, stabilizers, and preservatives, and can be very expensive. Making mayonnaise is simple and when made from scratch with fresh eggs and quality oil, is a natural low-cost alternative to the choices found on grocery store shelves. This basic recipe can be made very quickly with a food processor and takes only a few minutes longer to do by hand with a whisk and bowl. Either way, this versatile condiment can be enjoyed with a variety of additions, creating custom flavors to complement your favorite foods. Farm-fresh eggs coming from free-range chickens that are fed organically grown food are well worth seeking out from neighbors, or local farmers markets, as they always produce a superior mayonnaise and Hollandaise. Choose cold-pressed unrefined vegetable oils whenever possible for the best flavor and create your own signature version of this richly flavored, economical, and versatile embellishment.
Makes about 1 2/3 cups 2 large egg yolks 1 teaspoon Dijon mustard 2-1/2 tablespoons fresh lemon juice 1/2 teaspoon sea salt Pinch of cayenne, optional 1-1/2 cups light oil*, or in combination with a full flavor oil**
Mayonnaise Variations: Aioli: fresh minced garlic and olive oil Remoulade: capers, cornichons, Dijon, fresh parsley, chives Tartar Sauce: pickles, scallions, horseradish, fresh dill, lemon juice, and lemon zest Thousand Island: chives, green and red bell peppers, pickles, ketchup, and fresh parsley Fresh Herbs, alone or in combination: dill, basil, tarragon, parsley, cilantro, chervil, and chives Flavored vinegars (subst.i.tuted for the lemon juice), lemon or lime zest, tamari, gingerroot, flavored mustards, bottled hot sauce, wasabi powder, roasted red peppers, anchovies, and roasted garlic are other flavoring possibilities Food processor method: Place all the ingredients, except the oil, into a food processor fitted with the S-blade, or blender on low speed, and process for 30 seconds, sc.r.a.ping the sides as you go. With the machine running, slowly add the oil through the top opening, beginning with one teaspoon at a time. As the mixture thickens, continue adding in small increments until half of the oil is incorporated. Add the remaining oil in a slow steady stream until the mayonnaise is thick and silky. Taste and correct the seasoning with a little more salt or lemon to your liking. Enjoy as is, or experiment with some of the variations listed. Serve immediately, or store in an airtight jar in the refrigerator for 3 to 4 days.
Hand method: In a medium-size mixing bowl, whisk the egg yolks until slightly thickened. Stir in the mustard, lemon juice, salt, and cayenne and blend well. Whisk in the oil, 1 teaspoon at a time, until at least half is incorporated into the egg mixture. Continue whisking and add the remaining oil in a thin steady stream until the emulsion is smooth and glossy.
*Light oils include rice, canola, rapeseed, almond, safflower, and sunflower.
**Full flavor oils include extra virgin olive, sesame, corn, flax, and walnut.
Homemade Yogurt Live yogurt contains high-quality proteins, minerals, and enzymes that are easily a.s.similated, often even by those individuals who are sensitive to milk. It introduces beneficial bacteria for digestive health and also contains all of the known vitamins, including D and B-12, important nutrients that are hard to find in most modern diets. I prefer to use organic whole milk when making yogurt for the best flavor and good health. Reduced-fat milk can be subst.i.tuted with good results, just add the optional powdered milk for the best texture.
Makes 3 to 4 cups 1 cup non-instant skim milk powder, optional for a thicker consistency 3 cups whole milk 1/2 cup yogurt starter (see glossary) If you are using powdered milk, whisk it into the fresh milk until smooth and strain out any lingering lumps before proceeding.
In a large stainless steel pot over medium heat, gently heat the milk, stirring constantly. Check the temperature with an instant read thermometer often and when it reaches 180 degrees F remove the pot from the heat. Cool the milk to 110 degrees F before adding the starter.
In a small bowl, mix together the yogurt starter and 1 cup warm milk to temper. Stir the thinned yogurt into the rest of the milk and mix well. Pour into a sterile wide-mouthed 1/2-gallon jar. Cover, wrap with several layers of thick towel, and nest in a warm place (80 to 100 degrees F) for 6 to 8 hours, or overnight to thicken.
Another great way to keep the milk warm enough to culture is to pour it into a wide-mouth 1-quart thermos that is sealed tightly to hold the heat. A good place to culture the yogurt is on a high shelf in a heated room, or in a gas oven with warmth of the pilot. Store freshly made yogurt in the refrigerator for 7 to 10 days and remember to save a bit for making the next batch.
For a special treat, there is nothing quite like yogurt made with warm milk, lovingly stroked from a family cow, complete with all of the healthy enzymes that are destroyed in commercial processing. If you are fortunate enough to have a family cow or a neighbor whose cow gives enough milk to share, by all means use fresh raw milk. There is much misinformation regarding raw, cultured, and other traditional foods. The research shows that we would do well eating more of these foods that nourished our ancestors. The Weston Price Foundation (see glossary) is a good resource for the most current information on these as well as other health related topics.
Yogurt Cheese This is a simple, nutritious, and flavorful enzyme-rich cream cheese that can be made overnight and then be ready in the morning for spreading on toast, m.u.f.fins, or bagels. Because the milk was not heated in the process, yogurt cheese still contains live enzymes and is easier for us to digest than regular cream cheese. Use yogurt cheese as an alternative to sour cream on top of baked potatoes, blended into creamy dips, or for a tangy note in sweet and savory dressings. I like it spread on sandwiches in place of mayonnaise, mixed into salad dressings, or made into a luscious cheesecake and other creamy sweet treats. Making fresh cheese with your own Yogurt is easy, economical, takes only minutes to do.
Makes 2 cups 1 quart plain Yogurt Line a colander with a double layer of cheesecloth, cotton muslin, or a fine-mesh sprouting bag and pour in the yogurt. Let sit about 1 hour to drain off most of the liquid. Tie the corners, or pull the drawstring, and hang the yogurt to drain overnight, with a bowl underneath to catch the drips. In the morning, the cheese will be ready to eat. If you want to flavor your cheese with any additions, place it in a bowl and blend with sea salt, spices, fresh herbs, minced garlic, snipped chives, finely chopped green onion, minced hot or sweet chile peppers, sun-dried tomato or olives pieces, dates, dried fruit, and spices, or your favorite embellishments. Yogurt cheese will keep in the refrigerator for 5 to 7 days.
Simple Fresh Cheese From simple fresh cheeses like this one, to pungent inoculated rounds that are aged to perfection, hand-made artisan cheeses come in an amazing array of styles and flavors. This recipe is for a basic farmer"s cheese-a versatile soft, fresh-made cheese. If you are fortunate enough to have access to fresh raw milk from well-managed cows or goats, by all means use it. Otherwise, whole organic milk works fine for this recipe.
Makes 1-1/2 cups 1/2 gallon whole cow, goat, or sheep milk, the fresher the better 3 to 5 tablespoons fresh lemon juice, apple cider, or distilled vinegar In a heavy-bottom stainless steel pot, heat the milk to 175 degrees F, stirring constantly to avoid scorching. Remove from the heat and continue to stir the milk while slowly adding the lemon juice or vinegar in 1-tablespoon increments. When you notice the milk begin to curdle, stop stirring, cover, and let sit, allowing the curds and whey to separate. If the curds do not completely set up after 1 to 2 minutes, add a little more lemon juice until you can see a clear separation of curds and whey. Leaving the whey a little cloudy will produce a softer cheese. For a firmer texture, the whey should be clear.
Pour the curdled milk through a fine-mesh sprouting bag, several layers of cheesecloth, or a piece of cotton muslin that has been placed in a colander with a bowl underneath to catch the whey. Cool for 30 minutes.
Tie the corners of the cheesecloth together and hang the cheese to drain, over a bowl to catch the drips, for 2 to 3 hours, or until the curds have stopped dripping. Remove the cheese from the cloth and place in a large bowl. This is a mild-flavored fresh cheese, if you want to flavor it with any additions, now is the time. Toss the curds in a bowl with your choice of sea salt, fresh herbs, spices, minced garlic, snipped chives or finely chopped green onion, fresh hot or sweet chile peppers, sun-dried tomato pieces, or chopped olives. For a sweet slant, combine with small pieces of fresh or dried fruit, or your favorite flavor accents. Enjoy fresh cheese when made, or a firmer texture, hang in the cheesecloth for additional 4 to 6 hours. Store in an airtight container in the refrigerator for 7 to 10 days, depending on the freshness of your milk.
Note: Whey is full of protein and a health tonic that many enjoy. It can also be incorporated into breads, dressings, and enzyme-rich fermented beverages.
Creme Fraiche Creme Fraiche is a thick European-style cultured cream with a smooth velvety texture. It is commonly used in soups, sauces, dressings, and dips and has a wonderfully rich and b.u.t.tery flavor. Unlike sour cream, Creme Fraiche is a live cultured food and will resist breaking when heated. I always begin with the best quality cream I can find. Thankfully I have friends and neighbors who raise livestock and gift me with fresh raw milk when they can. I am always grateful when I can get this local delicacy, but pasteurized organic whole milk cream from the store is what I usually use. Any dairy product labeled whipping cream, cream, or heavy cream will work fine for this recipe. Commercially made Creme Fraiche is quite expensive, so reserve a few tablespoons of each batch you make to use as the starter for the next one.
Makes 1 cup 1 cup heavy cream 2 tablespoons b.u.t.termilk or freshly cultured creme fraiche Combine the cream and b.u.t.termilk or Creme Fraiche in a gla.s.s jar and cover tightly. Place the jar in a warm spot (about 70 degrees F) for 15 to 20 hours, or until thick. For the best texture, refrigerate for at least 6 hours before using. Homemade Creme Fraiche will keep refrigerated for up to 2 weeks.