working on a gift that will not be done for Christmas

I opened up a bag of fiber to clean.  One complete fleece.  I know I should have started working on this a year ago because it is hard on my hands but I did not.  

I got a bit of it washed and cleaned.  I kept picking dirt and grass out of it when I walked by when it was drying.  More cleaning and picking as I was carding. 

Then, there was trying to find a drop spindle to use to make yarn for a rug.  This whole fleece is slowly being turned into yarn for a yoga rug.  My best friend is so excited.  My hands are tired already.  And when it rains has hard as it did this last weekend, it seems to take forever to dry.  But there is not deadline which is a good thing.  Miss N will be pleased.

requests

I hate it when I have problems with the computer at home.  It has been one of those days and I do not know why.  At least I finally found a brower that worked!

My long weekend was lovely.  I really did not do any thing special but I did have a request for cake.

A time consuming cake.  A cake that had been seen on the Great British Bake Off.  A Swedish Princess cake.

I made marzipan and fondant for the first time from scratch.  I ran out of chocolate.  I learned new skills.

Would I make it again?  No.  It is not to my taste.

I would make the sponge, the jam, and the cream patissierie again.  Even the creme pat mixed with whipped cream but I would assemble it very differently.  I felt the top layer of whipped cream did not add anything and it was the only reason the marzipan was there.  Next time, I may try it as more of a layer cake or an opera cake.  

The flavors have been requested again but not this style of assemplage.  But that is life with experimentation.

saag paneer

We have had a rainy Hallows today.  Part of me just wishes to curl up with a book and a cup of tea.  But I got a lot of working with fiber done.  The work that is not photogenic but has to be done.  As my Dad is so fond to point out, the making of the sweater or crocheted article is the least amount of work.  I am cleaning fiber, carding it, and spinning it currently for three different projects.  Not photogenic.  Very repetitive.  But work that has to be done.

Work that has to be done has to be fueled.  I made a large batch of saag paneer earlier this week after being disappointed going out.  I have now ruined us when it comes Indian food out because that is how good my saag paneer came out.  I am writing the recipe down because of it.

If you have paneer in the house, this is a rather quick recipe.  The longest bit is the carmelization of the vegetables so you get a deep flavor.  It is key.

saag paneer

Note:  I used mostly a recipe from the Food Network but I read about a dozen to see how it all went together.  I also did a bit of adjusting because I did not wish to go to the store.

1 teaspoon turmeric

1/2 teaspoon cayenne

1 teaspoon salt plus more to taste

5 tablespoons olive oil

12 ounces paneer

1/2 large onion, peeled and finely chopped.  The recipe calls for a white and I had a purple onion.  I used the purple.

4 cloves of garlic, peeled and minced

1 teaspoon ground ginger

1 serrano chile, finely chopped

1/2 teaspoon garam masala

2 teaspoons ground coriander

16 ounce (1 pound) frozen spinach or other greens

1/2 cup heavy whipping cream

In a medium size bowl, whisk together 3 tablespoons olive oil, the turmeric, cayenne, and 1 teaspoon salt.  Cut the paneer into chunks, gently put in the bowl with the cayenne mixture.  Toss.  Let marinate while the rest is cooking.

Put two tablespoons of olive oil in a skillet over medium low heat.  Add the onion, garlic, and chile.  Slowly caramelize.  If the mixture appears to become dry or start burning add a couple tablespoons of water.  When toffee color, add the ginger and garam masala.  A bit of water may need to be added.

Add the spinach and a 1/2 cup water.  Mix well.  Add the paneer mixture.  Mix through.  Add a 1/2 cup heavy whipping cream.  Bring back to hot but not to a boil.  Taste to see if you need more salt.

Serve with dal, rice, and naan.  Do not go out to a restaurant for saag paneer again.  Yes, I did this to myself.

If you have leftovers, it does freeze well.  I reheated in a completely different dish but add a bit of water and heat until hot in a skillet.

paneer

I got taken out to Meatless Monday at our favorite Indian restaurant because my Beloved wished to eat saag paneer.  It is usually the only night of the week they have it.  They had a different saag that was good but now what was being craved.  

My first thought was "I have seen that in the freezer department at Whole Food."  Guess was not there.  And not on their hot bar anymore.  My next idea was of course I could make it.  I went to the cheese department.  There was not any paneer in the store due to a recall.  I am starting to worry about food security.  I become forced to make more and more from scratch.  Not a huge big deal but a big deal.  Part of what I do is just make more of what we eat at home.  

I made the a paneer.  A fairly process but patience is needed and strong hands.  I used a basic recipe, and after reading a few, most are the same.  To make enough paneer for one pound of greens, use a half gallon of milk.  

paneer

1/2 gallon whole milk (I used organic)

1/4 cup lemon juice

Special tools:  a colander and muslin or cheese cloth

In a large pot, pour the milk.  Over medium heat, bring the milk to a boil.  Stir almost constantly so the milk does not burn.  This will take a bit of time.  Line the colander with cheese cloth.

When the milk has come to a boil, remove from heat and add the lemon juice.  The milk should curdle almost immediately.

Pour into the muslin lined colander.  Let the liquid drain.  Rinse with cool water.  It will be hot so rinse a lot or fluff with a spoon before trying to lift the bottom with your hands.

Gather the top of the muslin together.  Squeeze as much water out as you possibly can.  Let hang from a faucet over a drain for about ten minutes to let more water drain out.  I did not have much water.

Take off the faucet.  Twist the top of the muslin together.  Lay on a plate with the excess muslin to the side.  Put another plate on top.  Weight.  Put in the refrigerator for at least twenty minutes.  

Remove the weight.  Remove the muslin and store in an airtight container.  I think I would have needed something with sides to get a more compacted cheese that was easier to cut.  But I will say that when I used the paneer in saag paneer it did hold its shape well for marinating and some of it held its shape well in the saag.

This was really lovely.  The biggest thing is it just takes time.

experimentation

I admit to being addicted to the Great British Baking Show.  We had dinner with a friend and enough margarita was drank that we introduced her to it.  Another addict.  I cannot wait until next Monday when I get to watch the semi-finals.  Saying that, there are now a lot of things I want to try. 

Sunday was cream puffs.  The requested was actually eclairs but no one around here likes that big of portion so cream puffs it was.  I have never made choux before and I thought it was incredbily easy.  Even if it was with a wooden spoon instead of a mixer.  I will have to work on my creme pat.  It was just not thick enough.

I realized that I could just eat the baked choux by itself.  Found out I am not the only one.

I find that making ganache is incredibly easy.  But then I have only been lectured about the properties of chocolate for as long as I can remember.  My Dad makes candies and chocolate is integral.

Thicker creme pat and they would be lovely.  I have been requested to make just vanilla ones next.  Thicker creme pat, a dusting of powder sugar, a basic number 9 tip, maybe some other tools.  I can see this.

I made the comment this week:  Do not ask me, I am just the pastry chef.  Yep.  My life.