Fresh Cheeses
Cheeses can be broadly divided into two categories fresh (unripened) and aged (ripened). Cheese is made from milk (either cow’s milk, sheep’s milk, or goat’s milk). It is allowed to thicken and the whey separated from the curd. The whey is drained off, and the curd is used. At this point in the cheese process, it is fresh cheese. The main types of fresh cheeses are cottage cheese, cream cheese, and ricotta cheese. Cottage Cheese Cottage cheese is made from pasteurized...
Read MoreRugelach
A rugelach is a Jewish pastry of Ashkenazic origin (Wikipedia) and is a common Hanukkah dessert. FYI- these taste even better at room temperature the next day. I made 32 of them last night and today they are all gone. For some odd reason, I decided to eat all but one. I threw the last one in the garbage. I was feeling like a gluttonous pig, and for some reason, throwing that last one, meant I had some sort of self control. Rugelach (adapted from Jewish Heritage cookbook) 1 stick...
Read MoreApple Cherry Cream Cheese Wontons
4 apples, peeled, cored, and chopped into small cubes1 cup dried cherries1/2 cup brown sugar1/2 tsp cinnamon1/2 tsp nutmeg1/4 tsp cloves1/2 tsp coriander8 oz cream cheesewonton skins (can be found near the tofu area in almost any grocery store. I even found them in Walmart)3 cups vegetable oil egg yolk In a large bowl, mix together all ingredients apples through cream cheese. Heat the oil on high in a small saucepan. Spread the wontons out on a work area. Place a tbsp full of...
Read MoreSausage and Mushroom Ragu with Creamy Grits
Last nights dinner is the perfect example of how flavors meld overnight in the refrigerator. The grits were amazing. And the spicy sausage went perfect. As I was falling asleep last night, I’ll admit, I was thinking about my leftovers for today. Yes, food controls my life that much. PS- please excuse the photography. I have invested in a light tent which should be delivered soon. Cooking and taking pictures of what I cook is still new to...
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