tag:blogger.com,1999:blog-26680059104048551972024-03-13T12:20:44.828-06:00Dairymaid DiaryYour Texas Cheesemongers' Chronicle of Expeditions In Pursuit of Great CheeseLindseyhttp://www.blogger.com/profile/12085972273280380210noreply@blogger.comBlogger287125tag:blogger.com,1999:blog-2668005910404855197.post-24647633599983428092014-10-16T22:41:00.001-06:002014-10-16T22:41:01.444-06:00Truffle Cranberry Grilled Ciabatta <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg37KPeJ981e64qoR2B9N5_0NNeg79VkXD6NXIniMylrDQqiFKBsNCoNsEX22I5-kWqyDS4rMP2P15im3pcc2Y0ZoGbS47b7YjWfXfKtZRve-yIWJcxUenJPP9B35n0n6gyVyNyYgAm2UE/s1600/Truffle+Cranberry+Grilled+Ciabatta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Truffle Cranberry Grilled Ciabatta " border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg37KPeJ981e64qoR2B9N5_0NNeg79VkXD6NXIniMylrDQqiFKBsNCoNsEX22I5-kWqyDS4rMP2P15im3pcc2Y0ZoGbS47b7YjWfXfKtZRve-yIWJcxUenJPP9B35n0n6gyVyNyYgAm2UE/s1600/Truffle+Cranberry+Grilled+Ciabatta.jpg" height="400" title="Truffle Cranberry Grilled Ciabatta " width="301" /></a></div>
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A dairymaid's favorite game is <i>Name that Pairing</i>. We love coming up with hair brained combinations. Give us a hard to find beer and we'll find its best mate, although it may not be easy. In fact, there are times when we are required to try new things at 10 am. Meet my recent discovery: truffle gouda, dried cranberries, and Prosciutto Americano, all on Slow Dough's finest. I like to call it a "snaccident". <br />
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1 <a href="http://www.slowdoughbreadco.com/" target="_blank">Slow Dough</a> Ciabatta<br />2 tablespoons <a href="http://www.calivirgin.com/frantoio/">Calivirgin Extra Virgin Olive Oil</a><br />
1/2 lb Truffle Gouda, grated<br />
4 oz dried cranberries<br />
1 package <a href="http://laquercia.us/cuts_ham_prosciutto_americano" target="_blank">Prosciutto Americano</a><br />
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Cut ciabatta into 2 inch slices, then cut each slice in half. Brush liberally with evoo. Top with truffle gouda, grill or broil on high until bubbly and golden. Top with cranberries and prosciutto. Serve with a barley wine or saison.Kerrisahttp://www.blogger.com/profile/18382253470788877617noreply@blogger.com0tag:blogger.com,1999:blog-2668005910404855197.post-11851913587383547352014-10-15T15:57:00.002-06:002014-10-15T15:57:23.921-06:00New home for our Dairymaid Diary<div dir="ltr" style="text-align: left;" trbidi="on">
Looking for the latest cheese recipes from the Houston Dairymaids? Look no further - we've moved all of our posts to our new home:<a href="http://www.houstondairymaids.com/diary/" target="_blank"> http://www.houstondairymaids.com/diary/</a></div>
Anonymoushttp://www.blogger.com/profile/06054724901370335829noreply@blogger.com0tag:blogger.com,1999:blog-2668005910404855197.post-58345865582749445642014-10-10T08:45:00.000-06:002014-10-10T08:45:27.082-06:00Teahive Dessert Risotto <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizhHwdeo398-4oW7KedMiSvUBMq-IMHsPxAOsITANh1YBr5s0ZUCnPldEXrl6myuGyHXVOpQlHLbFQvXxmRtlBczbIYMFpGapVa5QG5D5D1wWoKA9uc2gyi81S1IG2POza7NoA9xqF2YA/s1600/Teahive+Dessert+Risotto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Teahive Dessert Risotto" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizhHwdeo398-4oW7KedMiSvUBMq-IMHsPxAOsITANh1YBr5s0ZUCnPldEXrl6myuGyHXVOpQlHLbFQvXxmRtlBczbIYMFpGapVa5QG5D5D1wWoKA9uc2gyi81S1IG2POza7NoA9xqF2YA/s1600/Teahive+Dessert+Risotto.jpg" height="400" title="Teahive Dessert Risotto" width="315" /></a></div>
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To our faithful readers: firstly, thank you. It makes me happy to know someone out there is making these things that I put my heart into. Also, these recipes are for you guys, but my weekly inserts have challenged me and taught me a lot. I'm happy to do it. If you have met me in the cheese shop, I'm the huge dork whose eyes light up when you mention dinner plans. Any how, I would never in my life, entertain the idea of making a dessert risotto, but here it is. And it's good you guys. It's sort of a classic, Italian take on rice pudding. By cooking the rice risotto style, you slowly release the starch, creating a silky end product.<br />
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2 tablespoons sugar<br />
3 tablespoons <a href="http://www.luckylayla.com/yogurt.php" target="_blank">Lucky Layla Golden Butter</a><br />
2 vanilla beans<br />
1 1/2 cups jasmine rice<br />
1/4 cup vinho verde<br />
4 cups <a href="http://www.mill-king.com/" target="_blank">Mill King Whole Milk</a><br />
4 oz <a href="https://www.beehivecheese.com/cheese" target="_blank">Teahive</a>, grated<br />
4 oz <a href="http://www.tazachocolate.com/store/Products/VanMexDisc" target="_blank">Taza Vanilla Chocolate Mexicano</a><br />
Seasonal fruit for garnish<br />
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In a large pot, on low heat, melt butter. Score down the length of the vanilla pods and remove the seeds by scraping a knife down the inside of each half, add to the butter. Then add rice and sugar, cook for about 1 minute, stirring to toast the rice. Turn the heat up to medium and add the wine, continue to stir until cooked off. Add the milk by half cup intervals, adding more as it absorbs, like cooking risotto. Simmer for about 30 minutes, stir often. Rice is done when al dente. Add more milk if needed. Remove from heat, add teahive (grate Teahive with rind intact to incorporate the tea and bergamot), then stir to combine. Garnish with lots of Taza chocolate and fresh seasonal fruit.Kerrisahttp://www.blogger.com/profile/18382253470788877617noreply@blogger.com0tag:blogger.com,1999:blog-2668005910404855197.post-32886590222611878722014-10-03T15:22:00.000-06:002014-10-03T15:22:39.345-06:00Curry Mac Topped with Hazelnut Roasted Broccoli <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFQodnY9tRox0Qcg9tyRXM7zLw3b-vbkgXsERjJQyhXXK8ncesG_kqRKMtBr_JzkiIJwbkWK2su6fxs_UW-ya9M71C92HYyjiIuslxH8_bH9SX2dOvte6acD5_Lel6-x4PF0iAR1A_h_M/s1600/Curry+Mac.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Curry Mac Topped with Hazelnut Roasted Broccoli " border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFQodnY9tRox0Qcg9tyRXM7zLw3b-vbkgXsERjJQyhXXK8ncesG_kqRKMtBr_JzkiIJwbkWK2su6fxs_UW-ya9M71C92HYyjiIuslxH8_bH9SX2dOvte6acD5_Lel6-x4PF0iAR1A_h_M/s1600/Curry+Mac.jpg" height="266" title="Curry Mac Topped with Hazelnut Roasted Broccoli " width="400" /></a></div>
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It's been a good while since I posted a mac n cheese recipe. Not to say that I have been abstaining from making/eating this wonderful dish, because I have. I'm always looking for new, creative variations. When we got Tavola's curry pasta in the shop, I experienced a text book light bulb moment. Since vegetables are important, I topped this mac with spicy and nutty roasted broccoli. Would you believe my toddler ate it? </div>
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For mac: </div>
2 cups <a href="http://www.tavolapasta.com/">Tavola Curry Pasta </a><br />2 cups <a href="http://www.mill-king.com/" target="_blank">Mill King Whole Milk</a><br />2 tablespoons <a href="http://www.luckylayla.com/yogurt.php" target="_blank">Lucky Layla Golden Butter</a><br />1/2 teaspoon curry powder<br />1 teaspoon salt <br />1 generous dash of nutmeg, freshly grated <br />1 cup <a href="http://www.cowgirlcreamery.com/library-of-cheese/wagon-wheel" target="_blank">Wagon Wheel</a>, shredded <br /><div>
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For broccoli: </div>
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1 lb broccoli</div>
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2 tablespoons <a href="http://www.freddyguys.com/index.html" target="_blank">Freddy Guys</a> Hazelnut Oil</div>
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1/2 teaspoon kosher salt<br />1/4 teaspoon crushed red pepper </div>
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1/3 cup <a href="http://www.freddyguys.com/index.html" target="_blank">Freddy Guys</a> Dry Roasted Hazelnuts, chopped fine </div>
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<br />Directions:<br />Combine milk, Tavola pasta, salt, butter, curry and nutmeg in a large pot. Over medium heat, slowly bring to a simmer, stirring frequently. You want to keep the macaroni from sticking and allow the milk to come to a boil very slowly. Once mixture comes to a simmer, turn heat to low. Continue stirring frequently. Cook for 30 minutes or until milk has fully absorbed. If macaroni is not done to your liking, add a little more milk and continue to cook. When milk has absorbed, stir in cheese to combine evenly. <br /><br />Heat oven to 425. While mac is simmering, prepare broccoli. Trim broccoli stalks and cut the florets into bite size pieces. Toss broccoli with the hazelnut oil, kosher salt, red pepper and chopped hazelnuts. Roast broccoli just until tender, about 8 minutes. Remove from the oven, serve on top of mac.</div>
Kerrisahttp://www.blogger.com/profile/18382253470788877617noreply@blogger.com0tag:blogger.com,1999:blog-2668005910404855197.post-46926197563401721902014-09-26T14:25:00.001-06:002014-09-26T14:25:18.816-06:00Red Rock Herb Biscotti<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht38_IBBC0mGx8B8Upkd8miXn1RK9Gj61DWMDsk7oLj_CyC2EONQ3Y-iFuPQGGPvW5tKqUiUNqZbW7AKAe9SCICcKf7DMIyjdT9BacXKWEnRMKHXKy6Oc54YygOxdzaeSK5ln8BHzVOaA/s1600/Red+Rock+Herb+Biscotti.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Red Rock Herb Biscotti" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht38_IBBC0mGx8B8Upkd8miXn1RK9Gj61DWMDsk7oLj_CyC2EONQ3Y-iFuPQGGPvW5tKqUiUNqZbW7AKAe9SCICcKf7DMIyjdT9BacXKWEnRMKHXKy6Oc54YygOxdzaeSK5ln8BHzVOaA/s1600/Red+Rock+Herb+Biscotti.JPG" height="320" title="Red Rock Herb Biscotti" width="320" /></a></div>
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If you're new to the biscotti making business, you will be happy to know that making biscotti is easier than making chocolate chip cookies. My first thought was how else do you enjoy biscotti, besides dunking it in your cappuccino? These savory treats are still pretty good with coffee, but delightful dipped into a crisp, off-dry wine or fine tea. Triple baked for the perfect crunch and studded with an American original, Red Rock. <div>
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2 eggs<br />1 cup grated <a href="http://roellicheese.com/product/red-rock-cheese/" target="_blank">Red Rock</a><br />1 cup plus 2 tablespoons all-purpose flour, plus more as needed<br />1/2 teaspoon baking powder<br />3/4 teaspoon salt<br />1 sprig fresh thyme<br /><div>
1 sprig fresh rosemary, chopped<br /><br />Directions:<br />Heat oven to 350 and line a baking sheet with parchment paper. Process eggs and grated Red Rock in a food processor until yellow and thick, for about 1 minute. In a separate bowl, whisk dry ingredients and herbs. Add dry ingredients to egg/cheese mixture and pulse three or four times, just to incorporate until crumbly. Turn dough out onto a lightly floured surface and gently knead it until it holds together. Shape the dough into a log, transfer to the prepared baking sheet and gently flatten. Bake until lightly golden and is firm to the touch, about 25 minutes. Cool for 10 minutes, then cut on the bias into half-inch slices. Lay the biscotti flat on the baking sheet and bake until crisp and toasted, 15 minutes; turn and toast the other side for another 10 to 15 minutes. Cool completely before serving.<br /><br />*Yields: about 16 biscotti</div>
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Kerrisahttp://www.blogger.com/profile/18382253470788877617noreply@blogger.com0tag:blogger.com,1999:blog-2668005910404855197.post-6821689114406286242014-09-19T12:11:00.002-06:002014-09-19T12:11:18.415-06:00Cremont & Sour Cherry Croissants<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfKy_vSgBkzbOTZoSdj51UNsTNCl5x-zp5zBe5v7djSIy__Myim7ysf-KTpanBiByy96dNWXa3eb47-yphh00VP98wtNe6qZ0CryGvbWfKNkspxweeoGnLLWVBPTUvFByyvz1WheqRTxU/s1600/Cremont+&+Sour+Cherry+Croissants.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cremont & Sour Cherry Croissants" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfKy_vSgBkzbOTZoSdj51UNsTNCl5x-zp5zBe5v7djSIy__Myim7ysf-KTpanBiByy96dNWXa3eb47-yphh00VP98wtNe6qZ0CryGvbWfKNkspxweeoGnLLWVBPTUvFByyvz1WheqRTxU/s1600/Cremont+&+Sour+Cherry+Croissants.jpg" height="333" title="Cremont & Sour Cherry Croissants" width="400" /></a></div>
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Cremont from Vermont Creamery is one of our showstoppers. It's namesake, "cream of Vermont" is only fitting. It's no secret, this double-cream pairs beautifully with our Sour Cherry Preserves. In fact, it's Dairymaid, Shannon's favorite combination. I had a vision to put this duo in breakfast pastry form. After a few failed experiments, these delightful croissants were born. Admittedly, making homemade croissants can be a little daunting, but this classic pastry was on my baking bucket list. After my 3rd attempt, I was happy with the results. To learn how to make bread, you must make make bread. </div>
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1 recipe <a href="http://www.epicurious.com/recipes/food/views/Croissant-Dough-103988" target="_blank">Croissant Dough</a><div>
<a href="http://www.spoon.com/sour-cherry-preserves.html" target="_blank">American Spoon Sour Cherry Preserves</a> </div>
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<a href="http://www.vermontcreamery.com/cremont-1" target="_blank">Cremont</a> </div>
1 egg + 1 teaspoon water (for egg wash)<div>
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Directions: </div>
Prepare dough recipe above. To form the croissants: divide the dough in half and place one half in the fridge while working with the other half. You should see the layers of butter and folds. Roll out the one half of the pastry on a lightly floured work surface into a 9x18 rectangle. Using a pizza cutter or sharp knife cut the dough in half lengthwise, so you have (2) 9x9 squares. Then cut each square into 6 rectangles, 12 total. Roll out the other half of the pastry that you set aside in the fridge and repeat the steps/cuts above. You will have 24 rectangles total. To divide Cremont, cut into quarters, then cut each quarter into 3 pieces. Place a generous teaspoon of sour cherry preserves and a piece of Cremont onto 12 rectangles. Whisk egg with water, then brush the edges to make a "seal" around each rectangle and top with the other 12 rectangles. Use a fork to stamp/seal the edges together. Place on a parchment lined baking sheet 2 inches apart, cover with a towel and set in a warm place to rise for 1 hour. Position a rack in the middle of the oven and preheat to 425. Lightly brush the tops with egg wash. Bake 15-18 minutes, or until golden brown. Allow to cool and enjoy. <div>
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*Makes 1 dozen large croissants</div>
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Kerrisahttp://www.blogger.com/profile/18382253470788877617noreply@blogger.com0tag:blogger.com,1999:blog-2668005910404855197.post-49875579716375589352014-09-12T09:10:00.000-06:002014-09-12T09:10:46.283-06:00Homemade Fennel Pollen BBQ Sauce <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9FhMD2T3Q9FjCzwbA3pVrgcH2CxX8fAWTjuEh_QrzUuQJi2vsL-uYcKhCeOJ8XCI__OHqtkZqs0gzYI8bZh2bIzlesuFZfA7seFP1QhP1WN_DCIMi2u5BfeP-CbozRT5U5w84U0rC8Eg/s1600/Homemade+Fennel+Pollen+BBQ+Sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Homemade Fennel Pollen BBQ Sauce" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9FhMD2T3Q9FjCzwbA3pVrgcH2CxX8fAWTjuEh_QrzUuQJi2vsL-uYcKhCeOJ8XCI__OHqtkZqs0gzYI8bZh2bIzlesuFZfA7seFP1QhP1WN_DCIMi2u5BfeP-CbozRT5U5w84U0rC8Eg/s1600/Homemade+Fennel+Pollen+BBQ+Sauce.jpg" height="232" title="Homemade Fennel Pollen BBQ Sauce" width="400" /></a></div>
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Texans love their bbq and we are down right snobby when it comes to bbq sauce. For me, it happened when I moved to Austin, Texas. I found myself waiting in lines that wrapped around buildings and required lawn chairs. Hours of patiently waiting, while forced to smell the sweet aroma in the air and panicking when you hear a rumor that they're out of ribs. Maybe the secret is in the sauce. I'm almost hesitant to divulge my bbq sauce recipe, but it's too good not to share. The Californian fennel pollen and Texas honey are the secret ingredients in this nectar of the gods. You too can turn your nose up at that cheap bottled, store bought stuff. </div>
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2 tablespoons <a href="http://www.luckylayla.com/yogurt.php" target="_blank">Lucky Layla Golden Butter</a><br />1/2 medium red onion, finely chopped<br />3 cloves garlic, minced<br />1 cup ketchup<br />1/4 cup Native Nectar Wild Texas Guajillo Honey<br />1/4 cup dark brown sugar<br />1/2 cup Organic Raw Bragg Apple Cider Vinegar <div>
1 teaspoon Colman's mustard powder<br />1 teaspoon <a href="http://www.pollenranch.com/spices/fennel-pollen">Pollen Ranch Fennel Pollen</a> <br />1 teaspoon freshly ground black pepper<br /><br />Melt butter in medium pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add ketchup, honey, brown sugar, vinegar, and spices, stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 30 minutes, stirring frequently. Transfer sauce to a food processor or use an immersion blender to blend until smooth. Let cool to room temperature, transfer to a jar and store in refrigerator for up to two weeks.</div>
Kerrisahttp://www.blogger.com/profile/18382253470788877617noreply@blogger.com0tag:blogger.com,1999:blog-2668005910404855197.post-24442159542865760312014-09-05T09:48:00.003-06:002014-09-05T09:48:26.697-06:00Spinach & Lemon Ossau-Iraty Risotto <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAWsv6eW44qNrFD1p7eAroiS1AwNCZwf_1hOqaFABjhYrfasDknxWCGnT0w9p9a8QkPANpSOBz70qn3BKJK3GvYN6IBwnrjSbib9qAuiF9pjQebb8XNE4FBGjg5aoYrKUKxCil_eoJn6I/s1600/Spinach+&+Lemon+Ossau-Iraty+Risotto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAWsv6eW44qNrFD1p7eAroiS1AwNCZwf_1hOqaFABjhYrfasDknxWCGnT0w9p9a8QkPANpSOBz70qn3BKJK3GvYN6IBwnrjSbib9qAuiF9pjQebb8XNE4FBGjg5aoYrKUKxCil_eoJn6I/s1600/Spinach+&+Lemon+Ossau-Iraty+Risotto.jpg" height="283" width="320" /></a></div>
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It's fair to say that cheesemongers never find themselves in a "risotto rut". It's a dish that lends itself to creativity and the Dairymaids basically have a library of cheese to make countless adaptations from. This variation is the perfect risotto to end the Summer with - ultra creaminess and not heavy. I used Ossau-Iraty, a French sheeps milk cheese, that is surprisingly a delightful melter. Now o<span style="background-color: white;">ne could argue that making risotto is labor intensive. Sometimes taking your time in the kitchen is a welcomed change. </span><span style="background-color: white;">After a week of play doh, pirates and adventures in potty training, come 6pm on Friday, I'm ready to burry myself in the kitchen. I fear my husband is on to me.</span></div>
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3 cups spinach<br />2 tablespoons <a href="http://www.calivirgin.com/frantoio/" target="_blank">Calivirgin Extra Virgin Olive Oil</a><br />1 cup Arborio Rice<br />1/2 large yellow onion, chopped <div>
1/3 cup dry white wine<br />4 cups <a href="http://dairymaiddiary.blogspot.com/2014/04/homemade-broth-using-farm-veggies.html" target="_blank">Homemade Broth</a><br />1/4 lb Ossau-Iraty, grated<br />1 large lemon, juice and zest<br /><br />Heat a pot over medium heat and add evoo and onion. Cook until onions are fragrant and translucent. Stir in the rice and toast for about a minute, then add the wine. Once the wine has evaporated, add the broth, one 1/2 cup ladle at a time. Stir the rice constantly and add another ladle of broth once the previous addition has been absorbed. Continue this process until you have no more broth or risotto is done to your liking. While rice is cooking, blanch the spinach in boiling salted water for 30 seconds and then submerge in an ice bath to keep the color bright. Transfer spinach to a food processor and blend until smooth, set aside. When risotto is done, remove from heat and add lemon juice, grated Ossau-Iraty and pureed spinach. Garnish with lemon zest. </div>
Kerrisahttp://www.blogger.com/profile/18382253470788877617noreply@blogger.com0tag:blogger.com,1999:blog-2668005910404855197.post-44293116920236189362014-08-29T07:58:00.001-06:002014-08-29T07:58:23.791-06:00Shaved Brussels Sprouts SarVecchio Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOO5Vr4Ap9FQfeeys8rR-hyvIEg26kp_hCKI-uYV-5UBamG6y9aNnIwljWESheLuoKAtEUiGA3sjcbOR-DBeCpaNrhPVmnkSF0DRlktNv7oCUuENwM-xm0h_4VDf5CS3zp0_0zYme6IoI/s1600/Shaved+Brussel+Sprout+Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Shaved Brussel Sprout SarVecchio Salad" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOO5Vr4Ap9FQfeeys8rR-hyvIEg26kp_hCKI-uYV-5UBamG6y9aNnIwljWESheLuoKAtEUiGA3sjcbOR-DBeCpaNrhPVmnkSF0DRlktNv7oCUuENwM-xm0h_4VDf5CS3zp0_0zYme6IoI/s1600/Shaved+Brussel+Sprout+Salad.jpg" height="400" title="Shaved Brussel Sprout SarVecchio Salad" width="370" /></a></div>
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A mandolin is one of the best culinary tricks to keep up your sleeve. With this wonderful tool, you can present food like the professionals. This dish consists of just a few simple ingredients. I ALWAYS have SarVecchio on hand, because it's the perfect cheese to finish a dish with. By thinly shaving the brussels sprouts, it sort of hides the fact that you're eating brussels sprouts. Feel free to toast the pinenuts, but I like them raw. This versatile side pairs well with just about anything.<br />
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1 lb Brussels Sprouts<br />
about 1/2 cup Pinenuts<br />
1/4 lb <a href="http://www.sartoricheese.com/products/reserve-cheese/sarvecchio-parmesan/" target="_blank">SarVecchio </a><br />
1 Lemon, juice and zest<br />
<a href="http://www.calivirgin.com/frantoio/" target="_blank">Calivirgin Extra Virgin Olive Oil</a><br />
Salt and pepper, to taste<br />
<br />
Using a mandolin, shave brussels sprouts. Place in a bowl, add pinenuts and toss with lemon and a light drizzle of evoo. Season with salt and pepper to taste and finish with finely grated SarVecchio.Kerrisahttp://www.blogger.com/profile/18382253470788877617noreply@blogger.com0tag:blogger.com,1999:blog-2668005910404855197.post-83980713335219151432014-08-22T07:50:00.002-06:002014-08-22T08:02:05.016-06:00Hoja Santa Strudels <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxwlMFjawRBww34riu3Jt1FZxMhhyNIbZnMh-WFQHZdUWmB4WOaqfRXNx5AZqMPtK2n6N2S7hq62Mr8EvadVyxSZavWcA-ad5LF_KnCQBL-5LyA0Hd8SA2rwxulzWT1jjUFTwvEnSIhAk/s1600/Hoja+Santa.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxwlMFjawRBww34riu3Jt1FZxMhhyNIbZnMh-WFQHZdUWmB4WOaqfRXNx5AZqMPtK2n6N2S7hq62Mr8EvadVyxSZavWcA-ad5LF_KnCQBL-5LyA0Hd8SA2rwxulzWT1jjUFTwvEnSIhAk/s1600/Hoja+Santa.JPG" height="308" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQyu4JY7fONQCL12sGB7Yf7qUgYUsLF__I0yaBEAf6C4tQ1w0tqyTTp8MpxCMvpxUG-VDYIsZIHmaD-VPPngSRUDRtsB9E3W0wPuZwq0GoQZuWtDynIwrIWPLdsblgaqgd4-OeyEBcmbQ/s1600/Hoja+Santa+Strudel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Hoja Santa Strudles" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQyu4JY7fONQCL12sGB7Yf7qUgYUsLF__I0yaBEAf6C4tQ1w0tqyTTp8MpxCMvpxUG-VDYIsZIHmaD-VPPngSRUDRtsB9E3W0wPuZwq0GoQZuWtDynIwrIWPLdsblgaqgd4-OeyEBcmbQ/s1600/Hoja+Santa+Strudel.jpg" height="326" title="Hoja Santa Strudles" width="400" /></a></div>
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All the Dairymaids have a special place in their hearts for <a href="http://www.mozzco.com/mozcochey.html" target="_blank">Hoja Santa</a>. Firstly, it's made by hand in Deep Ellum/Dallas by the Godmother of Texas cheese. We would be perfectly happy skipping the cake and putting a birthday candle in one of theses beauties. Hoja Santa is delicate, yet decadent. And it's already gift wrapped. If you can control yourself to not devour it all alone, hopefully this fresh goat cheese can make it's way to these incredible little pastries.<br />
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1 Hoja Santa </div>
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Alfonzo Olives (about 1/2 cup chopped)</div>
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Sun-dried tomatoes in oil (about 1/2 cup chopped)<br />
2 sheets frozen puff pastry, thawed<br />
1 egg + 1 teaspoon water (for egg wash)</div>
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Directions:<br />
Heat oven to 425. Lay out some parchment to thaw puff pastry on and use as a work surface. Line a sheet pan with parchment paper. Remove meat from olives, discarding the pits and chop. Chop sun-dried tomatoes, mix with olives. Slice Hoja Santa into quarters, then cut each quarter into 5 pieces, keeping Hoja Santa leaf intact. Use a sharp pairing knife to slice the pastry sheet in half lengthwise, then the opposite direction into 5 strips around 2 inches wide, 10 strips total per pastry sheet. Top the center of puff pastry with a teaspoon of olive/sun-dried tomato mix and a piece of Hoja Santa, then fold one side over the top. Use a little egg wash on the inside of the strip to "glue" it together. Gently press to seal. Flip over, crease side down and place on prepared sheet pan. Repeat and space the finished pastries 1 inch apart on the pan. Use your sharp pairing knife and cut three slits on the top of each strudel; you don’t have to cut all the way through, just make a slit. Using the pastry brush, lightly coat the top and down the sides with egg wash. Bake for about 15 minutes, until golden and puffed. Remove and let cool. Serve warm and consume day of.<br />
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*Makes 20 mini-strudelsKerrisahttp://www.blogger.com/profile/18382253470788877617noreply@blogger.com0tag:blogger.com,1999:blog-2668005910404855197.post-17209808576355342182014-08-15T08:10:00.000-06:002014-08-15T08:10:00.732-06:00Sandia de Tejas Cornbread Crepes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiHukDZ7h9ttPLI4nQ_w03-KykRTtPdh8JXICgLNq5OlbJUxR28EX1LHPmVN-ufiKeOdF3iwZn1kUfQXZdDWJ8c7-ORywfmlmMNeutbxzkmJPtlXi_RcDPhKHUjTDroqDX4nYhLKZj3ts/s1600/Sandia+de+Tejas+Cornbread+Crepes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Sandia de Tejas Cornbread Crepes" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiHukDZ7h9ttPLI4nQ_w03-KykRTtPdh8JXICgLNq5OlbJUxR28EX1LHPmVN-ufiKeOdF3iwZn1kUfQXZdDWJ8c7-ORywfmlmMNeutbxzkmJPtlXi_RcDPhKHUjTDroqDX4nYhLKZj3ts/s1600/Sandia+de+Tejas+Cornbread+Crepes.jpg" height="400" title="Sandia de Tejas Cornbread Crepes" width="297" /></a></div>
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Skeptical about a Texas inspired crepe? Well, have you ever heard of a little town called Paris, Texas? How about London, Texas or Dublin, Texas? My point being; Texas is big and it's a cornucopia of food culture. Basically, I made a southern version of a crepe by thinning out cornbread batter. It's buttery, it has a nice crunch and it's welded together with the Summer seasonal from <a href="http://www.eaglemountaincheese.com/Our_Cheese.html" target="_blank">Eagle Mountain Dairy</a>, Sandia de Tejas. This sandia hatch laced gouda from the father/son team is perfectly spicy. Top with some cilantro, a fried egg and call it breakfast.<br />
<br />
1 cup yellow corn meal<br />
1 cup all purpose flour<br />
1 tablespoon sugar<br />
4 teaspoons baking powder<br />
1/2 teaspoon sea salt<br />
1 farm fresh egg<br />
2 cups <a href="http://www.mill-king.com/" target="_blank">Mill King Whole Milk</a>, or more<br />
3 tablespoons vegetable oil<br />
<a href="http://www.luckylayla.com/" target="_blank">Lucky Layla Golden Butter</a><br />
1/2 lb <a href="http://www.eaglemountaincheese.com/Our_Cheese.html" target="_blank">Sandia de Tejas</a>, grated<br />
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Directions:<br />
Combine dry ingredients with a whisk, set aside. Whisk egg with milk and mix with dry ingredients until smooth. You may need to add more milk, you want the consistency of pancake batter. Lastly, add vegetable oil, stir to combine. Heat a seasoned cast iron skillet over medium heat. Add a dollop of butter to coat skillet. Pour a thin layer of cornbread batter into skillet, about pancake size. Cook until top begins to bubble. Flip and cook until just lightly browned on the other side. Top omelet with a generous bit of cheese, fold over and cook just until cheese begins to melt.<br />
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*Yields 8 crepes. </div>
Kerrisahttp://www.blogger.com/profile/18382253470788877617noreply@blogger.com0tag:blogger.com,1999:blog-2668005910404855197.post-19652416949509990432014-07-25T14:27:00.001-06:002014-07-25T14:27:11.699-06:00Roasted Pepper & Chiriboga Bisque<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl_2da2oiTSBmY35SuaHL557e5DqQIXtbKEToq-Z3DFmjHnCFSWYM-3H4AMzgD0EbN9Yyoqp_59c6_DRpOMXrKLqLS6XsC-N8MPQPQC8PRIY_23vC14gNfzKirH1dIT5lopxIbn0dkGfE/s1600/Roasted+Pepper+Blue+Cheese+Bisque.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl_2da2oiTSBmY35SuaHL557e5DqQIXtbKEToq-Z3DFmjHnCFSWYM-3H4AMzgD0EbN9Yyoqp_59c6_DRpOMXrKLqLS6XsC-N8MPQPQC8PRIY_23vC14gNfzKirH1dIT5lopxIbn0dkGfE/s1600/Roasted+Pepper+Blue+Cheese+Bisque.jpg" height="351" width="400" /></a></div>
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For some kids, eating blue cheese is worse than going to the dentist. When I was expecting a baby, I read a book about the differences between American parents and French parents... I became determined to not raise a picky eater. I'm not going to deny my son a good ol' fashioned PB&J, but he will eat blue cheese. With the addition of creme fraiche and Chiriboga Blue, this roasted pepper bisque is undeniably creamy. I'm pretty sure the French disguise vegetables with cheese. Plus, food should be fun. Dipping some warm, crusty baguette into this soup will take you back to your metal lunch box days and blowing bubbles into your milk. <br />
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4 large or 8 small mixed peppers (I used green, purple and mostly red)<br />
4 tablespoons <a href="http://www.luckylayla.com/" target="_blank">Lucky Layla Golden Butter </a><br />
1 large onion, chopped<br />
1 large potato, peeled and cubed<br />
4 cups <a href="http://dairymaiddiary.blogspot.com/2014/04/homemade-broth-using-farm-veggies.html" target="_blank">Homemade Broth</a><br />
1 7.5 oz package <a href="https://www.bellwetherfarms.com/freshcheese/" target="_blank">Bellwether Crème Fraîche</a><br />
Kosher salt and fresh ground pepper, to taste<br />
1/2 lb <a href="http://www.epicurious.com/articlesguides/blogs/editor/2013/02/chiriboga-blue-my-new-favorite-cheese.html" target="_blank">Chiriboga Blue</a><br />
1 Slow Dough baguette<br />
<br />
Heat oven to 400. Arrange peppers on a baking sheet lined with parchment. Roast until soft and nicely browned all over, turning peppers to roast evenly, for about an hour. Remove peppers from the oven and immediately transfer to a large zip top bag. Allow to steam until cool to the touch. Gently pull out stem and core, remove skin and seeds, then set aside. Melt butter in a large pot, add onions and potatoes, lightly salt and cook over medium heat until soft and fragrant, about 10 minutes. Add the broth and simmer until potatoes are tender, about 15 minutes. Add peppers and cook for an additional 10 minutes. Remove from heat, add creme fraiche and 1/4 lb of Chiriboga, stir to combine. Puree with an emersion blender until smooth and velvety. Garnish with remaining Chiriboga and fresh cracked pepper. Serve with a toasted baguette.Kerrisahttp://www.blogger.com/profile/18382253470788877617noreply@blogger.com0tag:blogger.com,1999:blog-2668005910404855197.post-22235391286540407382014-07-18T16:47:00.001-06:002014-07-18T16:47:13.297-06:00Vanilla Yogurt Fig Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgylkJ6keC2DdEjB2EJp_XJeiaVrzFWL64B7oraDedEJkTc6fRwqDiW81UBux_o6hNeXI0v7rjViI0FiSvTEQm0O29HEUqHcKmGe-LuGGB9U9J8LcZ4y7mYSKqcSbT8tG6DnQNNhkgbRws/s1600/Fig+Yogurt+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgylkJ6keC2DdEjB2EJp_XJeiaVrzFWL64B7oraDedEJkTc6fRwqDiW81UBux_o6hNeXI0v7rjViI0FiSvTEQm0O29HEUqHcKmGe-LuGGB9U9J8LcZ4y7mYSKqcSbT8tG6DnQNNhkgbRws/s1600/Fig+Yogurt+Cake.jpg" height="400" width="282" /></a></div>
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I believe the heart of a home is the kitchen. Everyone gathers in the kitchen, it's where all the best smells and laughs happen. My mom and I love cooking together. We swear like sailors, drink wine and do bad impressions of Julia Child. It warms my soul. This simple, yet beautiful fig cake takes me back to Summer vacation, cooking with several generations of Southern women. It's made with rich sheep milk yogurt from Bellwether Farms and Summer figs from Utility Research Garden. Easily, one of the prettiest things I've ever made and light as a cloud.</div>
<br />1 cup all-purpose flour<br />1/2 teaspoon baking powder<br />1/4 teaspoon baking soda<br />4 tablespoons <a href="http://www.luckylayla.com/" target="_blank">Lucky Layla Golden Butter</a>, room temp<br />1/2 cup sugar<br />1 farm fresh egg<br />1 lemon, zested<br />2 teaspoons vanilla extract<br />1/2 cup <a href="https://www.bellwetherfarms.com/sheeps-milk-yogurt-/" target="_blank">Bellwether Vanilla Yogurt</a><br />1 pint <a href="https://www.facebook.com/pages/Utility-Research-Garden/109504975755540" target="_blank">Utility Research Garden</a> figs, cut in half<br />1 tablespoon turbinado sugar<br /><br />Directions:<br />Preheat oven to 375. Butter your favorite pie dish and set aside. Whisk flour, baking powder, and baking soda together, set aside. In a stand mixer, cream butter and sugar until light and fluffy. Add egg and continue to beat until mixed. Mix in zest and vanilla, beat until smooth. Set your mixer on the lowest setting and add flour mixture in batches, alternating with yogurt and beginning and ending with flour. Pour batter into prepared pie dish and spread evenly. Arrange figs on top, face up, and push them into the batter. Sprinkle figs with turbinado sugar. Bake for 30 - 35 minutes. Let cool and serve.Kerrisahttp://www.blogger.com/profile/18382253470788877617noreply@blogger.com0tag:blogger.com,1999:blog-2668005910404855197.post-53642914854266180052014-07-10T22:32:00.000-06:002014-07-10T22:32:06.865-06:00Summer Onion Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqvQKM9zJUqxw2ASEuKkL3AVh5993iZpOXRQHQ4R-UaYr54QewZZTMDfMCmdxy1NVUFTriB4AaTiJjCc_I2udqol8cOsr1x7bly1bfQLOsBsoGrnnx2skZYTkNRHUTOvNLSBBbRroUjjk/s1600/Summer+Onion+Soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Summer Onion Soup" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqvQKM9zJUqxw2ASEuKkL3AVh5993iZpOXRQHQ4R-UaYr54QewZZTMDfMCmdxy1NVUFTriB4AaTiJjCc_I2udqol8cOsr1x7bly1bfQLOsBsoGrnnx2skZYTkNRHUTOvNLSBBbRroUjjk/s1600/Summer+Onion+Soup.jpg" height="400" title="Summer Onion Soup" width="182" /></a></div>
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French onion soup and Summer time don't really coincide. That is until I was given a bountiful onion harvest. The Dairymaids appreciate a good challenge, so we're gonna bend the rules a little. To make a more summery version of this classic, just make it lighter and brighter. I’ve swapped the veal stock out for my homemade cheese bits broth and picked a fruitier wine in lieu of sherry. Throw a lemon in the mix and it's prefect for warm Summer nights. Don't get me wrong, you will do some amount of sweating getting this on the table, because it's hot in the kitchen. Still, this Summer onion soup is light enough that you'll have room to make a <a href="http://www.yetisunshine.com/" target="_blank">Snowball</a> run later.<br />
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<br />
1 tablespoon <a href="http://texashillcountryoliveco.com/terra-verde-estate-blend-500ml/" target="_blank">Terra Verde Estate Blend Extra Virgin Olive Oil</a><br />
1 tablespoon <a href="http://www.luckylayla.com/" target="_blank">Lucky Layla Golden Butter</a><br />
8 medium <a href="https://www.facebook.com/pages/Utility-Research-Garden/109504975755540">Utility Research Garden</a> onions, thinly sliced</div>
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Salt and freshly ground black pepper<br />
2 generous pinches dried thyme<br />
1 bay leaf<br />
1/3 cup Arca Nova Vinho Verde<br />
3 cups <a href="http://dairymaiddiary.blogspot.com/2014/04/homemade-broth-using-farm-veggies.html" target="_blank">Homemade Broth</a><br />
4 thick slices <a href="http://www.slowdoughbreadco.com/" target="_blank">Slow Dough</a> Baguette<br />
1/4 lb <a href="http://www.jasperhillfarm.com/alpha" target="_blank">Alpha Tolman</a>, shredded<br />
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Directions:<br />
Heat a deep pot over medium high heat, add oil and butter. Add onions, season with salt, pepper and thyme. Cook onions for about 20 - 30 minutes, stirring frequently, until tender, sweet and caramel colored. Add bay leaf and vinho verde to the pot to deglaze. Add broth and bring to a boil. Arrange 4 small, deep soup bowls or crocks on a rimmed cookie sheet. Preheat broiler to high. Once soup reaches a boil, ladle it into bowls. Float baguette slices on soup and top with a mound of cheese. Place cookie sheet with soup bowls under broiler until cheese melts and bubbles. Serve with a simple salad.</div>
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Kerrisahttp://www.blogger.com/profile/18382253470788877617noreply@blogger.com0tag:blogger.com,1999:blog-2668005910404855197.post-6215481779979363662014-07-03T10:14:00.001-06:002014-07-03T10:14:51.482-06:00Red White and Blue Lucky Layla Yogurt Pops<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwsQmuiGHa9xqtlMpppbgJYJ7P4OWMyXSOBDlzNa9sqbifr376lKP1swt0iIf9WiHcbhnxaWwIRV0n8jg9KGaJIlBkyi9H-mZ4vkfQJrYqpJ75GEfIA6lYg80SV-eUdV8pOhyphenhyphen6cfWL81E/s1600/Lucky+Layla+Yogurt+Pops.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Red, White and Blue Lucky Layla Yogurt Pops" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwsQmuiGHa9xqtlMpppbgJYJ7P4OWMyXSOBDlzNa9sqbifr376lKP1swt0iIf9WiHcbhnxaWwIRV0n8jg9KGaJIlBkyi9H-mZ4vkfQJrYqpJ75GEfIA6lYg80SV-eUdV8pOhyphenhyphen6cfWL81E/s1600/Lucky+Layla+Yogurt+Pops.jpg" height="332" title="Red, White and Blue Lucky Layla Yogurt Pops" width="400" /></a></div>
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I love Fourth of July for all its quaint pleasures. Families come together to celebrate our independence, grill copious amounts of meat and make things go boom. It's also my husband's birthday, and if you have had the pleasure of meeting this fire cracker, it's only fitting that he way born on this day. He grew up thinking the brilliant display of fireworks were for him on his birthday. My beloved husband also assumed that if you were born on Fourth of July, you automatically got into heaven. Makes sense right? These patriotic popsicles are made with <a href="http://www.luckylayla.com/yogurt.php" target="_blank">Lucky Layla Yogurt </a>and are just as sweet as my hubby. </div>
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1 Lucky Layla Mango or Plain Yogurt</div>
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1 Lucky Layla Blueberry or Blackberry Yogurt</div>
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1 Lucky Layla Strawberry Yogurt</div>
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1 handfull each of blackberries and strawberries, chopped into small pieces </div>
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I used this <a href="http://www.target.com/p/norpro-popsicle-maker/-/A-563304#prodSlot=medium_1_2&term=popsicle" target="_blank">popsicle mold</a>, but you can use just about anything. Mix a little blueberry/blackberry yogurt with chopped blackberries and pour into each mold 1/3 full for your first layer. Use mango or plain yogurt for your middle layer, filling 2/3 full. For your last layer, mix a little strawberry yogurt with chopped strawberry and pour into each mold. Allow popsicles to set over night and enjoy. </div>
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*Makes about 10 popsicles depending on your mold.</div>
Kerrisahttp://www.blogger.com/profile/18382253470788877617noreply@blogger.com0tag:blogger.com,1999:blog-2668005910404855197.post-42125016016670242132014-06-26T22:29:00.002-06:002014-06-26T22:29:47.243-06:00Tavola Pasta with Kale & Marcona Almond Pesto <div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBpF1JDDviYtp_9lVUbALlT7DYnPZHpvr5CP_GEIVGGiYluz68WBmek7jnQjLo_t2GwW5t0s5x0lNck5nvWfbRPTPOfsVWJbDP_a4xbVQe6kQTifwWvYlqb-9hCpT8XGZROYxmYfMhh2k/s1600/Marcona+Almond+Pesto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Tavola Pasta with Kale & Marcona Almond Pesto" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBpF1JDDviYtp_9lVUbALlT7DYnPZHpvr5CP_GEIVGGiYluz68WBmek7jnQjLo_t2GwW5t0s5x0lNck5nvWfbRPTPOfsVWJbDP_a4xbVQe6kQTifwWvYlqb-9hCpT8XGZROYxmYfMhh2k/s1600/Marcona+Almond+Pesto.jpg" height="400" title="Tavola Pasta with Kale & Marcona Almond Pesto" width="357" /></a></div>
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This may not be a surprise to you, but the Dairymaid demographic mainly consists of women that like to talk about food. We have a few "dairydudes" to kill spiders and stuff like that, but for the most part, it's just us chickens. We don't gab about celebrity gossip or hair/makeup. When we're not talking about cheese, we're usually talking about Game of Thrones and how we like to eat kale. Our new Marcona Almonds from California are way more affordable than pine nuts and coupled with kale, makes an awesome pesto. Prepare your favorite Tavola and toss. </div>
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2-3 cloves of garlic<br />
1/2 lemon, zest and juice<br />
1/2 bunch of kale, stems removed and chopped<br />
a few sprigs of fresh herbs (I used parsley and mint)<br />
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1/4 cup <a href="http://texashillcountryoliveco.com/terra-verde-estate-blend-500ml/" target="_blank">Terra Verde Estate Blend Extra Virgin Olive Oil</a> (use more as needed) </div>
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2 oz <a href="http://www.sartoricheese.com/products/reserve-cheese/sarvecchio-parmesan/" target="_blank">SarVecchio</a></div>
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1/3 cup <a href="http://almondipity.com/products/california-grown-marcona-almonds/" target="_blank">California Marcona Almonds</a><br />
freshly ground pepper and sea salt, to taste<br />
<a href="http://www.tavolapasta.com/" target="_blank">Tavola pasta</a></div>
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Put the kale, herbs, garlic, lemon zest and juice, sarvecchio, almonds, salt, pepper and about half of the oil in a food processor and blend. Add the rest of the evoo slowly, until the pesto is fully blended. I left mine a little crunchy. Cook pasta according to directions, toss in pesto and serve.Kerrisahttp://www.blogger.com/profile/18382253470788877617noreply@blogger.com0tag:blogger.com,1999:blog-2668005910404855197.post-88651595415347860042014-06-20T13:54:00.000-06:002014-06-20T13:54:30.815-06:00Purple Potato & Pecorino Torte<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzufNIaDbAkKkAeDjTeXuZ8hNhqJh97qYTAgE_Q7V1pd0gp4hbUiM-fvuh3thS6aUbdd9gjI6YA3lQxLoJ9PMxbEP3HJzIYVc7PD5U5_60eh7KAs0IifrTYhnLmdePOU3-noCWyLG7tKw/s1600/Purple+Potato+Pecorino+Tart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Purple Potato & Pecorino Torte" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzufNIaDbAkKkAeDjTeXuZ8hNhqJh97qYTAgE_Q7V1pd0gp4hbUiM-fvuh3thS6aUbdd9gjI6YA3lQxLoJ9PMxbEP3HJzIYVc7PD5U5_60eh7KAs0IifrTYhnLmdePOU3-noCWyLG7tKw/s1600/Purple+Potato+Pecorino+Tart.jpg" height="267" title="Purple Potato & Pecorino Torte" width="400" /></a></div>
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You may have noticed that your <a href="https://www.facebook.com/pages/Utility-Research-Garden/109504975755540" target="_blank">Utility Research Garden</a> farm share has been pretty heavy lately. Make your way through the gorgeous Summer greens and in the bottom of the bag you will find a lot of purple potatoes and onions. And I do mean a lot. I made 5 jars of onion jam and I still didn't put a dent in the mountain of onions. The purple potatoes have been turned into purple gnocchi, purple gratins and purple potato chips. So, like I said, a lot. I'll stop complaining about my first world problems and tell you about this pretty purple Torte I made. I carefully layered all the delicious local veggies I could get my hands on and topped each layer with grated Pecorino Toscano. This Torte is a verdant kaleidoscope and it does what a Summer dish is supposed to: tastes good, but protects the waistline. More purple recipes to follow. </div>
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<a href="http://luckylayla.com/" target="_blank">Lucky Layla Golden Butter</a><br />
1 lb purple potatoes, not peeled, sliced thin<br />
2 leeks, white and pale green parts only, chopped<br />
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4 red onions, sliced thin </div>
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1/2 bunch kale, coarsely chopped<br />
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1/4 lb Pecorino Toscano, grated <br />
1 tablespoon fresh herbs of your liking, chopped (I used basil and thyme from my garden)<br />
Sea salt and fresh ground black pepper, to taste<br />
<a href="http://texashillcountryoliveco.com/terra-verde-estate-blend-500ml/" target="_blank">Terra Verde Estate Blend Extra Virgin Olive Oil</a><br />
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green onions, for garnish<br />
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Directions:<br />
Heat oven to 375 and butter a 9 inch cake pan. Saute onion and leeks in butter until fragrant and translucent. Add kale in the same pan and cook for an additional 5 minutes. Set aside. Use a mandolin to slice potatoes. Layer potatoes in concentric circles in bottom of prepared pan, overlapping slightly. Top with 1/2 of kale/onion mixture. Drizzle with a little evoo, top with grated Pecorino and season with salt, pepper and herbs. Repeat layers in this order (potato, kale, cheese, potato) so you'll have 2 layers of kale and 3 layers of potato. Cover pan with foil and bake for 30 minutes. Remove foil and bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. Cut into wedges and garnish with green onions.</div>
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Kerrisahttp://www.blogger.com/profile/18382253470788877617noreply@blogger.com0tag:blogger.com,1999:blog-2668005910404855197.post-12180516044629799132014-06-13T12:42:00.001-06:002014-06-13T12:49:22.016-06:00Preserving Texas Blackberries <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiftjFE_Zgo75p6o08S3wTk2lGaAHyGp8C6bpn0F8CFV960Ys5t7E3D32RBA4d99ybEoLDQmJDlaWaV-4dhXAjD2LSEg_6L71Gen1xZw4DpB44fQCQeuTyf6hdFHaQlTfNFEdKJSEEpNTk/s1600/Preserving+Texas+Blackberries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Preserving Texas Blackberries " border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiftjFE_Zgo75p6o08S3wTk2lGaAHyGp8C6bpn0F8CFV960Ys5t7E3D32RBA4d99ybEoLDQmJDlaWaV-4dhXAjD2LSEg_6L71Gen1xZw4DpB44fQCQeuTyf6hdFHaQlTfNFEdKJSEEpNTk/s1600/Preserving+Texas+Blackberries.jpg" height="291" title="Preserving Texas Blackberries " width="400" /></a></div>
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I have very fond memories of walking home from school and stopping to pick blackberries. I wore my purple Converse high tops for the occasion. My daily handfull of blackberries would rarely make it home. On the weekends, my brother and I would fill buckets and my aunt would come up with delicious ways to preserve them. She made a cobbler that the family still talks about! Here are a few ideas of my own to preserve all those beautiful Texas blackberries.<br />
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<u>Texas Tempranillo Blackberry Syrup</u>:<br />
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3 cups <a href="https://www.facebook.com/pages/Utility-Research-Garden/109504975755540" target="_blank">Utility Research Garden</a> Blackberries<br />
1/2 cup <a href="http://duchmanwinery.com/portfolio-view/tempranillo/" target="_blank">Duchman Tempranillo</a><br />
1 cup sugar<br />
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Directions:<br />
Wash berries and place in a medium pot. Crush berries with a potato masher, add wine and bring to a boil. Reduce heat and simmer, uncovered for 5 mixtures, stirring occasionally. Strain mixture through a fine mesh sieve, discard berries and seeds. Return strained juice to pot, bring to a boil and add sugar. Continue a moderate boil, uncovered for 20 - 30 minutes, until syrup consistency is achieved. Stir often to prevent sticking. Transfer hot syrup to sanitized half pint jar, leaving 1/4 inch headspace. Keeps for 3 weeks refrigerated. If processing, use boiling water canning method. <br />
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<u>Texas Blackberry Honey Butter</u>:<br />
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Directions:<br />
1/2 cup <a href="http://luckylayla.com/" target="_blank">Lucky Layla Golden Butter</a>, room temp<br />
1 handfull <a href="https://www.facebook.com/pages/Utility-Research-Garden/109504975755540" target="_blank">Utility Research Garden</a> Blackberries (about one dozen berries)<br />
2 tablespoons Native Nectar Wild Texas Guajillo Honey<br />
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Reserve a few whole berries to add in later. In a food processor combine berries and honey until smooth. Strain mixture through a fine mesh sieve, discard seeds. Beat softened butter until light and fluffy. Add blackberry mixture, beat on low until combined. Coarsely chop reserved berries and gently fold into butter. Transfer to sanitized half pint jar, leaving 1/4 inch headspace. Refridgerate for 2 weeks or freeze up to 3 months.<br />
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*Both recipes yield 1 half pint jarKerrisahttp://www.blogger.com/profile/18382253470788877617noreply@blogger.com0tag:blogger.com,1999:blog-2668005910404855197.post-48029000769470917312014-06-05T11:48:00.000-06:002014-06-06T11:08:53.023-06:00Quinoa Salad with Mozzarella and Drunken Raisins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6fpS0ag2HHJoFOStqhjJRcWpixzGiEfm6z5PvjH0CexDzKQYmJygqlAlYMmD-84u2NTpwf91wdy41jjwouPspgPxuyZR2h5eOhZPvHkWvvZs15qv6ItyCPEHhCd2Fy9ZQb2UzGJ2SGG8/s1600/Quinoa+Salad+with+Mozzarella+and+Drunken+Raisins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Quinoa Salad with Mozzarella and Drunken Raisins " border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6fpS0ag2HHJoFOStqhjJRcWpixzGiEfm6z5PvjH0CexDzKQYmJygqlAlYMmD-84u2NTpwf91wdy41jjwouPspgPxuyZR2h5eOhZPvHkWvvZs15qv6ItyCPEHhCd2Fy9ZQb2UzGJ2SGG8/s1600/Quinoa+Salad+with+Mozzarella+and+Drunken+Raisins.jpg" height="260" title="Quinoa Salad with Mozzarella and Drunken Raisins " width="400"></a></div>
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Perhaps your calendar is looking extra packed with all kinds of graduations, baby showers and birthdays. When asked to bring a dish, you can politely decline or you can BAAARING IT. I'm guilty of this overly competitive attitude that my dish will be the most talked about and highly praised. I'm also a mosquito magnet and I'm pretty sure that's why people invite me to bar-b-ques. The Dairymaids can help you become a super awesome party guest... start with this simple quinoa salad. Everyone will be asking you things like "what is quinoa" or "how exactly does a raisin get drunk?". You'll be the hit of the party! In the case that it has already been BAAAROUGHTEN, you better grab a bottle of wine for your host. </div>
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(yes, I am aware this reference is wildly out of date) </div>
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1/2 cup quinoa<br>
1 cup <a href="http://dairymaiddiary.blogspot.com/2014/04/homemade-broth-using-farm-veggies.html" target="_blank">Homemade Broth</a><br>
a few springs of fresh thyme<br>
1/2 ball fresh mozzarella from <a href="http://www.mozzco.com/" target="_blank">The Mozzarella Co.</a>, cubed<br>
rainbow carrots, chopped<br>
<a href="http://texashillcountryoliveco.com/terra-verde-estate-blend-500ml/" target="_blank">Terra Verde Estate Blend Extra Virgin Olive Oil</a><br>
For Drunken Raisins:<br>
1/3 cup golden raisins<br>
1/2 cup dry white wine<br>
zest from 1 lemon<br>
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Toss raisins in lemon zest and transfer to a clean jar. Bring wine to a boil, then pour over raisins. Let cool, cover and refrigerate. Allow to marinate at least 30 minutes and keep for up to one month.<br>
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Bring quinoa and broth to a boil, Lower heat and simmer for 10 - 15 minutes, or until broth is absorbed. Allow quinoa to cool. Add thyme, mozz, as much carrots as you like, raisins and light drizzle of evoo. Toss to combine and serve cold.Kerrisahttp://www.blogger.com/profile/18382253470788877617noreply@blogger.com0tag:blogger.com,1999:blog-2668005910404855197.post-15825216084553134232014-05-30T10:33:00.000-06:002014-05-30T10:33:48.118-06:00Savory Crescenza Pancakes <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnvlRVoccAa4HMRr5OzIaIbt0rjyvZaf9ODBYo8wjniL6r8339H56LG0mEy2W6tkcs-BBsQlU6eVZrUrIy1lEPLxceZtn_QvY7fcvSk_465sH7EB2LPrunT9TIDqekv4b9xcrruMee2C8/s1600/Crescenza+Pancakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Savory Crescenza Pancakes " border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnvlRVoccAa4HMRr5OzIaIbt0rjyvZaf9ODBYo8wjniL6r8339H56LG0mEy2W6tkcs-BBsQlU6eVZrUrIy1lEPLxceZtn_QvY7fcvSk_465sH7EB2LPrunT9TIDqekv4b9xcrruMee2C8/s1600/Crescenza+Pancakes.jpg" height="390" title="Savory Crescenza Pancakes " width="400" /></a></div>
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There's something so comforting about a big stack of pancakes, but I'm rarely in the mood for all that sugar in the morning. When I do indulge, it's usually in the form of a donut. These savory pancakes are packed with cauliflower puree and creamy crescenza. Gently fold in a beaten egg white to make the lightest and fluffiest pancakes you will ever have. The texture is divine and you get an occasional melted, gooey bite of crescenza. No need to drown 'em in syrup, a drizzle of creme fraiche on top is all you need. </div>
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1 cup all-purpose flour<br />
1/4 teaspoon baking soda<br />
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1/2 teaspoon baking powder </div>
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1/2 teaspoon sugar<br />
1 generous pinch sea salt</div>
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7 oz or 1 package <a href="http://www.bellwetherfarms.com/cowcheese/" target="_blank">Bellwether Crescenza</a><br />
1 cup <a href="http://www.mill-king.com/" target="_blank">Mill King Whole Milk </a><br />
1 farm fresh egg, separated<br />
1/2 cup cauliflower puree<br />
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<a href="http://www.houstondairymaids.com/cheeses/lucky-layla-butter.html" target="_blank">Lucky Layla Golden Butter</a>, for cooking<br />
<a href="http://www.bellwetherfarms.com/freshcheese/" target="_blank">Bellwether Creme Fraiche</a>, for topping </div>
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Steam cauliflower until soft. Process in a food processor until pureed, set aside. Cut crescenza into little pieces. Mix crescenza, milk, and egg yolk until smooth. Stir in the cauliflower. In a separate bowl, beat the egg white until stiff peaks form. Sift dry ingredients. Add the crescenza/milk mixture to the dry ingredients, and stir to combine. Gently fold the egg white into batter with a spatula. To cook, warm a griddle or pan over medium heat, melt a bit of butter, then pour a little batter (about 1/4 - 1/3 cup) onto the pan for each pancake, working in batches. Cook slowly, until pancakes are nice and golden on both sides, flipping when first side is done.<br />
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*Makes 1 dozen medium pancakes</div>
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Kerrisahttp://www.blogger.com/profile/18382253470788877617noreply@blogger.com0tag:blogger.com,1999:blog-2668005910404855197.post-4240248995169303182014-05-23T16:46:00.000-06:002014-05-23T16:46:30.197-06:00Schmuggler Salmon Pie <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvI1fShiqe-Zq04EyXNo6tV6UMtaupEq1jELuF7K0hvcQqKfXV6hk4-UWUVkgvkOGtLPuo1i5OuIOLAvXnI6pQMLOTxnchfaqJEritRnx-ddcoqFD94Do4uTkUNgWCTjOsovafo6GrOCg/s1600/Schmuggler+Salmon+Pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvI1fShiqe-Zq04EyXNo6tV6UMtaupEq1jELuF7K0hvcQqKfXV6hk4-UWUVkgvkOGtLPuo1i5OuIOLAvXnI6pQMLOTxnchfaqJEritRnx-ddcoqFD94Do4uTkUNgWCTjOsovafo6GrOCg/s1600/Schmuggler+Salmon+Pie.jpg" height="400" width="237" /></a></div>
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When it comes to Alpine styles, I have a few requirements: (1) nutty (2) slightly funky (3) the name contains at least one umlaut. There's a Swiss import on the plate this week that covers 2 out of three. No umlaut, but you can visit the <a href="http://www.sennerei-andeer.ch/frame.php?show=6&page=kaese/sortiment.php" target="_blank">cheese maker's website</a> and give Google translate a try. Schmuggler is aged about six months with repeated washings, until rich and robust. Appropriately named Schmuggler, because it's German friends were trying to smuggle wheels... I can see why. I topped a traditional fish pie with some and twice baked it to golden perfection. Give it a try if you're feeling European. Feel free to modify with your favorite seasonal ingredients.<br />
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8 oz Wild Salmon fillet<br />
1 large shallot, minced<br />
1/2 lb <a href="https://www.facebook.com/pages/Utility-Research-Garden/109504975755540" target="_blank">Utility Research Garden</a> red potatoes<br />
2 tablespoons <a href="http://www.houstondairymaids.com/cheeses/lucky-layla-butter.html" target="_blank">Lucky Layla Golden Butter</a>, plus more to butter pie dish<br />
4 oz <a href="http://www.sennerei-andeer.ch/frame.php?show=6&page=kaese/sortiment.php" target="_blank">Schmuggler</a>, grated<br />
1 pinch <a href="http://www.pollenranch.com/spices/dill-pollen/dill-pollen-spice-1-oz-tin-detail?gclid=CMD_5_6Dw74CFQIT7AodnDsAcg" target="_blank">Pollen Ranch Dill Pollen</a><br />
Sea salt and cracked black pepper, to taste<br />
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Peel and boil potatoes until soft. Meanwhile, roast salmon until rare - medium rare, at 425 for 7 - 10 minutes. When potatoes and salmon are done, mash potatoes, flake salmon and mix with butter, salt, pepper and dill pollen. Divide mixture into two 8 oz oven safe ramekins. Top with cheese and bake at 350 for an additional 20 - 30 minutes.<br />
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*Serves 2</div>
Kerrisahttp://www.blogger.com/profile/18382253470788877617noreply@blogger.com0tag:blogger.com,1999:blog-2668005910404855197.post-90327619501657257282014-05-16T13:10:00.000-06:002014-05-16T13:10:01.759-06:00One Pot Pasta Verde <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoGzoQr8qKCnGdbyXtwC11UPhnfxgqVEK6yRFp8g9_1FO1jfqHd2lTw0jaVyPM8J3mmQpnMerFF3_SyF_LytGnBAVmhS0nQH9l9FJZY4swBDV_8y5NoDBDq3qbhPbEPTJzkJtN3sMCiCY/s1600/One+Pot+Pasta+Verde.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="One Pot Pasta Verde" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoGzoQr8qKCnGdbyXtwC11UPhnfxgqVEK6yRFp8g9_1FO1jfqHd2lTw0jaVyPM8J3mmQpnMerFF3_SyF_LytGnBAVmhS0nQH9l9FJZY4swBDV_8y5NoDBDq3qbhPbEPTJzkJtN3sMCiCY/s1600/One+Pot+Pasta+Verde.jpg" height="400" title="One Pot Pasta Verde" width="280" /></a></div>
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Grab anything green in your garden or farm share, one big pot and a little heavy cream, then prepare to be amazed. Top it off with the best domestic parmesan known to dairyman. Seriously, have you tried SarVecchio? It's rubbed with olive oil for 20 months, it's buttery and it's the perfect cheese to finish a dish. In case of cheese emergency, we have some on hand at all times. </div>
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1 tablespoon <a href="http://texashillcountryoliveco.com/terra-verde-estate-blend-500ml/">Terra Verde Estate Blend Extra Virgin Olive Oil</a><br />3 garlic cloves, minced<br />2 leeks, white and light green parts only, trimmed and thinly sliced<br />1 shallot, chopped<br />1 pinch of crushed red pepper</div>
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1 tablespoon chopped capers </div>
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1 cup chopped kale </div>
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1/2 cup green cauliflower<br />1/2 lb spaghetti<br />2 cups <a href="http://dairymaiddiary.blogspot.com/2014/04/homemade-broth-using-farm-veggies.html" target="_blank">homemade broth</a><br />1/2 cup heavy cream<br />Sea salt, to taste </div>
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Fresh cracked pepper, to taste<br />1 tablespoon chopped chives</div>
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2 tablespoons flat leaf parsley<br />1/4 lb <a href="http://www.sartoricheese.com/products/reserve-cheese/sarvecchio-parmesan/" target="_blank">SarVecchio</a>, grated <div>
<br />In a large pot, heat evoo. Add garlic, leeks and shallot, cook over moderate heat, stirring occasionally, until the leeks are softened. Add the capers, kale and cauliflower and cook until kale is wilted and cauliflower is al dente. Finally add crushed red pepper, herbs, salt, spaghetti, stock, cream and bring to a boil. Reduce the heat to low and cook, stirring occasionally, until the pasta is tender and a nice sauce forms, about 10 - 15 minutes. Stir in SarVecchio. Garnish with extra cheese, parsley and chives. </div>
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*Serves 3 </div>
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Suggested pairing: Arca Nova Vinho Verde </div>
Kerrisahttp://www.blogger.com/profile/18382253470788877617noreply@blogger.com0tag:blogger.com,1999:blog-2668005910404855197.post-20169942419071121432014-05-09T13:46:00.000-06:002014-05-09T13:46:18.751-06:00Lavender & Fennel Pollen Chevre Mousse<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghZxY2OAobdWihmlFKlb0rQErfMZezlYFhGGK5uOuHBd_maKd-4QwHW-KDEqC-7m38jL3RReqRNR0ofFu-u1CQIZ2Ebd8peoBSSGE3zWGsMiQpx7i53oJS3oTBv4E9h4PWY16lNVQqhDE/s1600/Lavender+&+Fennel+Pollen+Chevre+Mousse.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghZxY2OAobdWihmlFKlb0rQErfMZezlYFhGGK5uOuHBd_maKd-4QwHW-KDEqC-7m38jL3RReqRNR0ofFu-u1CQIZ2Ebd8peoBSSGE3zWGsMiQpx7i53oJS3oTBv4E9h4PWY16lNVQqhDE/s1600/Lavender+&+Fennel+Pollen+Chevre+Mousse.jpg" height="400" width="288" /></a></div>
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My mom has a drawer that serves as a catch all for bad middle school pictures, cheesy poems and homemade Mother's Day cards. I actually love that she keeps everything in this terribly unorganized drawer, I call it the anti-scrapbook. These days, instead of gifting macaroni art, my mom and I bond over cheese. On the Mother's Day cheese board this year is: <a href="http://www.cowgirlcreamery.com/library-of-cheese/mt-tam" target="_blank">Mt. Tam</a>, <a href="http://www.cowgirlcreamery.com/library-of-cheese/chiriboga-blue" target="_blank">Chiriboga Blue</a> and this light and fluffy Chevre Mousse for dessert. (hopefully my mom is not reading this because I totally just spoiled the surprise). </div>
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<br />4 oz <a href="http://www.purelucktexas.com/cheeses/" target="_blank">Pure Luck Plain Chevre</a><br />1/2 teaspoon dried lavender<br />1/2 teaspoon <a href="http://www.pollenranch.com/spices/fennel-pollen" target="_blank">Pollen Ranch Fennel Pollen</a> </div>
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1 teaspoon orange zest</div>
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1 tablespoon Native Nectar Wild Texas Guajillo Honey<br />6 oz heavy whipping cream<br /><br />Allow chevre to soften and place in a mixing bowl. Stir in lavender, fennel pollen and honey. In a separate chilled bowl, beat cream with an electric mixer until stiff peaks form. Gently fold the whipped cream into the chevre mixture. Cover and chill for at least one hour. Serve with your favorite crostini or shamelessly eat with a spoon. Garnish with a little lavender and a drizzle of honey. </div>
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*Yields 2 servings, each perfect to share</div>
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Suggested pairing: Domaine de Balandran Rose Les Mugues</div>
Kerrisahttp://www.blogger.com/profile/18382253470788877617noreply@blogger.com0tag:blogger.com,1999:blog-2668005910404855197.post-59436080793396753222014-05-08T14:23:00.000-06:002014-05-08T14:23:01.583-06:00Cookies for MomNeed a little inspiration for a special Mother's Day gift? You cannot go wrong with these Dairymaid tested recipes. Cookies and cheese, together at last! If you don't have time to bake, relax... we have gift boxes and a variety of chocolate too.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ZZXYqjtu5526DSALQ-phZxGJ5HTaJl74RhDOMebw_PsXaXKxM9GyJ36Iw1HsTWZGKRQ9dsjDRBMa6gVWG3TuuFpT6xrZZR1L0HQkd3Rj1UUdcbPO9azl55273ZIcdVuGxcFFXJAD6U4/s1600/Blue+Cheese+Oatmeal+Cookie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ZZXYqjtu5526DSALQ-phZxGJ5HTaJl74RhDOMebw_PsXaXKxM9GyJ36Iw1HsTWZGKRQ9dsjDRBMa6gVWG3TuuFpT6xrZZR1L0HQkd3Rj1UUdcbPO9azl55273ZIcdVuGxcFFXJAD6U4/s1600/Blue+Cheese+Oatmeal+Cookie.jpg" height="320" width="232" /></a></div>
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<a href="http://dairymaiddiary.blogspot.com/2012/05/blue-cheese-oatmeal-cookies.html" target="_blank">Blue Cheese Oatmeal Cookies</a><span id="goog_729494153"></span><span id="goog_729494154"></span><a href="https://www.blogger.com/"></a></div>
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<a href="http://dairymaiddiary.blogspot.com/2011/12/ginger-snap-sandwiches-filled-with.html" target="_blank">Ginger Snap Sandwiches with Chevre Frosting</a></div>
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8az3xNAKCwL3bAae1OzuIaqKxM_4lIQSMjNOnYDSQCDAEQ5Z8pgNUBtANMRRWStEhX5G6P-0FFOkbTzA6qGMNk2vKWrfM5UsGA3gxvPgrd26rX9Dj044X0zDE1-FYiBwxMNyaYdGJenc/s1600/Sweet+&+Savory+Sarvecchio+Cookies+with+Hazelnuts+and+Sea+Salt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8az3xNAKCwL3bAae1OzuIaqKxM_4lIQSMjNOnYDSQCDAEQ5Z8pgNUBtANMRRWStEhX5G6P-0FFOkbTzA6qGMNk2vKWrfM5UsGA3gxvPgrd26rX9Dj044X0zDE1-FYiBwxMNyaYdGJenc/s1600/Sweet+&+Savory+Sarvecchio+Cookies+with+Hazelnuts+and+Sea+Salt.jpg" height="230" width="320" /></a></div>
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<a href="http://dairymaiddiary.blogspot.com/2014/02/sweet-savory-sarvecchio-cookies.html" target="_blank">Sweet & Savory Sarvecchio Cookies</a></div>
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<br />Kerrisahttp://www.blogger.com/profile/18382253470788877617noreply@blogger.com0tag:blogger.com,1999:blog-2668005910404855197.post-52218631861571767602014-05-02T11:21:00.000-06:002014-05-02T11:21:57.441-06:00Kashmiri Inspired Poutine <div class="separator" style="clear: both; text-align: center;">
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Poutine has been making an appearance on menus across Houston and I suspect it has something to do with the delicious cheddar cheese curds from Mill King Dairy. Poutine (pronounced 'peu-tin') is a massive heap of comfort food, native to Quebec and is commonly served roadside or in pubs after a night of drinking. The basic makeup is: fries, cheese curds and brown gravy. Well I decided to leap across the pond to India for inspiration... because Houston is not a homogenized "melting pot". Houston is a lot like poutine - individual ingredients that work together to make one amazing dish. <br />
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For beet slaw:<br />
About 1/4 head purple cabbage, shaved<br />
3 - 4 beets, roasted and grated<br />
1/4 cup <a href="http://texashillcountryoliveco.com/terra-verde-estate-blend-500ml/" target="_blank">Terra Verde Estate Blend Extra Virgin Olive Oil</a><br />
1/4 cup apple cider vinegar<br />
1 tablespoon <a href="https://www.brownwoodfarms.com/bwf_store/Famous_Kream_Mustard_153__p48.html" target="_blank">Brownwood Farms Famous Kream Mustard</a><br />
1 - 2 teaspoons sugar<br />
1 - 2 pinches toasted caraway seeds<br />
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For Curry Gravy:<br />
2 tablespoons <a href="http://texashillcountryoliveco.com/terra-verde-estate-blend-500ml/" target="_blank">Terra Verde Estate Blend Extra Virgin Olive Oil</a><br />
1 onion, chopped<br />
1 teaspoon garlic paste<br />
1 teaspoon ginger paste<br />
2 teaspoons Karachi spice<br />
1 teaspoon turmeric<br />
2 large tomatoes, chopped<br />
1/2 cup water<br />
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1/2 cup coconut oil<br />
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1 lb homemade sweet potato fries or use 1 package <a href="http://www.alexiafoods.com/products/sweet-potato-fries/spicy-sweet-potato-julienne-fries" target="_blank">Alexia Spicy Sweet Potato Fries</a><br />
8 oz <a href="http://www.mill-king.com/" target="_blank">Mill King Dairy</a> Cheese Curds<br />
Fresh cilantro and mint, for garnish<br />
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For curry gravy: heat evoo and cook onion until translucent and golden. Add garlic and ginger, cook for an additional 5 minutes. Add tomatoes and spices, cook for an additional 10 minutes. Add water and coconut oil and simmer for 30 minutes until sauce is reduced. For beet slaw: trim and peel beets. Wrap in foil packet and roast at 400 for 30 - 45 minutes. Let cool and grate. Thinly shave purple cabbage. For slaw dressing: whisk evoo, apple cider vinegar, mustard, sugar and caraway seeds. Toss grated beets and cabbage in dressing, set aside. To assemble poutine: plate desired serving of fries, then slaw, then gravy. Top with curds and fresh mint and cilantro.<br />
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Suggested pairing: Ice cold Peroni or your favorite lager<br />
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*Makes 4 servings (1 serving = a generous appetizer to share or a substantial entree for 1) </div>
Kerrisahttp://www.blogger.com/profile/18382253470788877617noreply@blogger.com0