Entries in recipe (490)

Saturday
Jul282018

skyr

I picked up an Icelandic cookbook from the library, North.  Huge mistake because now I wish to go see it even more then I did before!  Iceland, Greenland, Finland, Norway, New Zealand, Chile.  These are all places that I would wish to see some day.  I will slowly get there.

I did have a couple things that I wished to try from this cookbook.  One of those was skyr.  It is in the yogurt section of my grocery store but is not considered a yogurt.  It is considered a cheese.  I use it instead of mayonnaise for any sandwich or dressing I may be making for when food is taken out of the house.  I do not have to worry about refrigeration.  Or if I wish to make a poke bowl to go out.  Again, I do not have to worry.

I liked that you could use non-fat milk to make it and it did not seem as fussy as yogurt.  I did not have to make sure I saved some yogurt from the last batch I made to make it.  Or wait for the milk to cool down and hope I did not kill the starter.  This recipe was like if you have it, use it.  If you do not, do not.

The one thing I would recommend is a good thermometer.  I had to go buy a new one since my last one was broken for me.  Also, good standing shoes.  Stirring goes on.

I like the flavor of the skyr.  It is a cheese.  The process works in my head.  It is just about patience which much of my life revolves around.  I have five forever shawls in the works currently.  Bread started.  Dye going.  It should just say what happens.

Just be patient.

skyr

Note:  I used the recipe from North.  I am fairly certain this does not stray too much from the traditional.  I did not have a non-stick pan like they suggested so I closely watched temperature and stirred constantly.

1 gallon non-fat milk

Pour the gallon of milk into a pan that it will fit in.  Put in a thermometer.  Turn the heat on med-low to medium.  Bring the milk up to 200 degrees Fahrenheit and let it remain there for ten minutes.  Stir the whole time.  You do not wish the milk to burn to the bottom of the pan.

Take the milk off the heat.  Let cool to 104 degrees Fahrenheit.  Put the milk in a place  to keep it warm for the next 16 to 24 hours.  Not much warmer then 104 degrees and it can cool over time.

After the milk has sat for 16 to 24 hours, put a piece of muslin in a colander that is sitting in a bowl.  Pour the milk into the muslin.  Knot the muslin so it can be hung and whey can be strained off.  I use the whey in bread so I save every bit I can.

Strain until it is as thick as you wish.  I could have strained it more but the request was for a yogurt consistency.  Put into jars and put in the refrigerator.

I find it lovely.  You can save some to add to the next batch.  You add it when you have cooled the milk down to sit.  But you do not have to.  

Cheese.  Yogurt.  Who cares.  This process works better in my head.

Thursday
Jul262018

barbacoa

Food has been interesting.  Winter and spring it was all about meat and tacos.  How many tacos can be eaten?  If the meat has been made, how much can used on salads?  Until it got hot, this was what was happening.  Now it is poke bowls.  My expectation is that tacos will be requested again as soon as the the heat subsides a little bit.  

I am also going to share how I make poke bowls but that is another group of recipes that gets combined.  Yes, more making the things to make the things!

Barbacoa.  It is a favorite going out.  Many places though only make it for weekends because it has a long marinating time.  Which was one of the main reasons I wanted to be able to make it at home.  Then, I can have it any time I have the pennies for beef.  I say that because I have seen a rise in grocery prices.  I save every receipt and track it.  It is a great motivator not to eat out and eat a few more vegetarian dishes.

I did some looking and pondering.  Definitely something I could make in the slow cooker which is always a plus.  The longer the better because then it could shred so very easily.  In the end, there were tacos.  I also have to admit that I was asked for a meat based pasta sauce and I used this beef as a starting spot.  The meld of the Mexican and Italian was lovely!

barbacoa

3 lbs chuck roast, cut into chunks and trimmed

4 cloves garlic

2 chipotles in adobo sauce

1 (4-ounce) can chopped green chiles

1 small white onion, coarsely chopped

1/4 cup lime juice (about 3 limes)

2 tablespoons apple cider vinegar

3 bay leaves

1 tablespoon ground cumin

1 tablespoon dried Mexican oregano

2 teaspoons salt

1 teaspoon black pepper

1/4 tsp ground cloves

1/2 cup vegetable broth or water

Pull out the slow cooker.  Put the meat into it.  

In a blender, put the rest of the ingredients except the bay leaves.  Blend.  I blended for a couple of minutes because I wished more of a sauce but if you like chunks, you do not have to blend as long.

Pour the sauce over the meat.  Add the bay leaves.  Cover and cook on low for twelve hours.  The meat should be able to shredded with spoons.

It is very simple to make.  It just takes time and bellies around here were very happy.  Not so happy to wait for it to be done once it could be smelled.  When it gets cooler, I know this will be back into the rotation.

Tuesday
Jul032018

pineapple salsa

I feel like this is an never ending dish, tacos al pastor.  Not really but the bits make a difference.  Fresh bits make even more of a difference.  The last thing that needs to be made is a pineapple salsa to top the taco.  It just adds a bit of sweet and hot.  Just finishes it.  And then you can also use the rest of the salsa on other tacos if you have eaten all the pastor.

pineapple salsa

1/2 pineapple, cored and chopped into small pieces

1/2 minced onion (I used what I had which was a yellow onion but the original recipe called for a purple)

1 or 2 habanero chiles, minced (2 is pushing the heat factor)

juice of one lime

a handful of mint, chopped (I picked mine from the garden.  Do not use the mint.  It brightens the flavor)

In a bowl, mix the pineapple, onion, chile, lime juice, and mint.  Mix well.  If you really think it needs it, add a sprinkle of salt.

Scoop on top of tacos.  

It is really that simple but it just adds a nice bit of flavor.  Brightness and heat.  

I had to write it down somewhere!

Sunday
Jul012018

tacos al pastor

The tacos.  Tacos al pastor.  How did they turn out?  One of the boyos thought they were some of the best he ever ate.  I will tell you I cheated.  I used beef instead of pork and I put the meat in the slow cooker with the marinade.  To get bits of crispy, the meat was put under a broiler after it was cooked so tender that it could be shredded with a spoon.  Much nicer then going out for tacos!  

I keep threatening that I am going to make barbacoa next.  It may be a poke bowl though.  I wish raw fish and rice.

tacos al pastor

10 guajillo chiles, seeds removed

2 chiles de árbol

1 pound chuck roast

8 garlic cloves, peeled

1 cup vinegar (I used a homemade vinegar that was rather fruity.  It had started as a fruit kombucha)

¼ cup sugar

3 tablespoons achiote paste

4 1/2 tablespoons salt

1/2 pineapple cored, and sliced into chunks

1/2 onion, roughly chopped

Put both types of chiles in 2 cups water.  Bring to a boil.  Turn off heat and let soak for half an hour.

Put the meat in the slow cooker.

Pour the chiles and water they soaked in into a blender container.  Add everything else.  Blend about ten minutes.  Remember, I over blend.

Pour over the meat in the slow cooker to all but cover.  There should be extra which I put in the refrigerator for the next time I made tacos (yes, this has already happened so I cannot say how long it keeps.  But I had live vinegar yeasty beasties so it could have gotten very interesting).

Turn the appliance on low and let cook at least 12 hours.  High if you wish it to go faster.  The meat should be shreddable with a spoon.

I crisp it up in under the broiler.

Serve it on a tortilla or mjustat with pineapple salsa and cabbages.  I have actually been grilling my mjustat recently.  The boyos also ate this on salad and said it was the best!  Other words and noises were used but I do not have to repeat.

Goodness there are a lot of links to my own recipes!  

Thursday
Jun282018

achiote paste

I have been eating out about once a week lately which is not very like me.  Part of it is Monday is an errand day for me.  Part of it has been business.  Part of it is trying "the best" tacos in town.  Most of the reviews are what are called around here "yuppie" tacos.  I have learned my favorite tacos are normally authentic to the Mexican culture.  It can be tweaked a tad but true to a Mexican heritage.  It also did not help that there is a new restaurant around the corner that has good tacos but yuppie prices.  Nothing cutting edge, just tasty.  Price was ouchy.

I like Tacos al Pastor.  They are usually made with pork which I can react to so it would be better if they were made with beef for me.  Or grass fed pasture raised hog.  Having inflammatory conditions make you more sensitive.

I did the research and realized that I was going to have to make the things to make the things.  Sounds about like the rest of my life and choices.  I needed achiote paste.  Other then collecting all the ingredients, it was quite easy.  I followed the Bon Appetit recipe quite closely.  I did use homemade vinegar instead of white distilled.  There is a fruitiness to it.  I also have the tendency to blend everything much longer then recipes call for.  I find it does make a difference.  Usually in a positive fashion.

I am also going to say that I am always surprised how the same spices are used across different cultures.  The spices in this Mexican dish are very similar to the spices used in my Swedish and Norwegian recipes.  Just different amounts.

achiote paste

3 whole cloves 

1 bay leaf

1/4 cup ground annatto seeds (I could not find whole which is what the recipe calls for)

2 teaspoons coriander seeds

2 teaspoons cumin seeds

2 teaspoons dried Mexican or Italian oregano

1 teaspoon black peppercorns

1 teaspoon coarse salt, I used Himalayan

4 garlic cloves

1/4 homemade vinegar (or distilled white vinegar)

zest of one lime

zest of one orange

In a blender (I have a small attachment to my immersion blender which worked very well), put all the ingredients up to the garlic cloves.  Blend on a high speed until finely ground.

Add the garlic cloves, one at a time, and blend after each.

Add the vinegar and blend.

Add in the citrus zest and blend.

This makes a very thick paste.  Not all of it is needed to make Tacos al Pastor so put it in a jar and store it in the refrigerator.  

I am actually making tacos al pastor again today.  There have been three meals of it so far this week.  But I have not had to use anymore of this paste.  It goes a long way.  It has a savory meaty flavor.  It would probably be very good added to other things but I have not tried.