Flavoring Pistachios

I love flavored Pistachios like chili and lime or jalapeno and the list goes on, but no all are equal in flavor, in fact alot of them have very little flavor but alot of color which I hate because it makes your hands the same color. Some are green some are red etc......I decided to make my own but for the life of me could not find any recipes. All the resources of the world wide web and few if any info on doing it. I decided to make my own recipes. The 2 I have made are AWESOME !!!!!!! I have made chili lime and Pizza flavored. That's right pizza flavored. Here are the recipes. Do not add more liquid than the recipe because the nuts inside will get soft

Chili lime Pistachios

1 whole Pickled pepper
2 Tbl of the juice
1 Teas Citric Acid  ( for the tartness)if u don't have citric acid use lemon pepper.
1 Teas Gran Garlic or fresh
1/2 Teas Hot pepper more or less for your taste
1 Tabl Olive Oil
Blend in processor until smooth
Coat nuts in plastic bag. Pour on greased sheet pan and bake 350 for 1 hour.Toss nuts. Turn off oven and leave the light on for the rest of the day until nuts inside are completely dry.

Pizza Pistachios

4 sprigs of sweet basil
2 Tbl Gran Garlic or fresh
2 Tbl Soy Sauce
2 Tbl olive Oil
1 Teas Hot pepper Optional
1/2 Fresh tom
2 Sun dried Toms

Blend well until smooth and pour into bag to coat nuts. Lay on sheet pan and dry 350 for 30 min. Toss nuts. Turn off heat and leave the light on for the rest of the day until nuts inside are dry.BE careful not to leave the heat on too long because the basil mixture will burn Mine got a little dark but still AWESOME. You can when you turn the heat off sprinkle them with Parmesan cheese.

Pasta Rollatini with Spinach and Ricotta

Thought I would do something a bit different with this blog but after all there is lots of cheese in this recipe and of course feel free to use your own homemade cheeses. This recipe is so good you will want to make it over and over. This recipe makes two rolls so you can freeze one after you cook it, iI did. Cheese cloth if you have it but any not terry towel will work just fine. I ate mine without the sauce but it's your choice. Pesto would be good on this also. The recipe for the pasta in this is so tender.


Fresh Pasta Rollatini with Spinach and Ricotta

Prep Time:

20 min

Inactive Prep Time:

30 min

Cook Time:

20 min

Level:

Intermediate

Serves:

4 to 6 servings

Ingredients

Pasta:

• 1 cup cake flour
• 1/2 cup all-purpose flour, plus extra for dusting
• 2 egg yolks
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 to 1/2 cup water, plus extra, as needed

Filling:

• 12 ounces frozen spinach, thawed and drained
• 3 ounces thinly sliced prosciutto, finely chopped
• 1/2 cup whole milk ricotta cheese
• 1/3 cup grated Parmesan
• 1 egg yolk
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter, chopped, room temperature
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 egg
• 1 tablespoon water
• Butter, for greasing the baking dish
• 3 tablespoons unsalted butter, melted
• 3 tablespoons grated Parmesan
• 2 cups warm tomato-basil marinara sauce
• Special equipment: 2 double layer-thick pieces of cheesecloth, each piece 8 by 16 inches in size, 4 (6-inch) pieces kitchen twine

Directions

For the pasta: In a food processor, pulse together the cake flour, all-purpose flour, egg yolks, olive oil, and salt. With the food processor running, gradually add the water in a steady stream until the mixture forms a ball, adding extra water, 1 tablespoon at a time, if needed. Place the dough on a floured work surface and knead for 2 minutes until smooth. Cut the dough in half and shape into discs. Wrap in plastic wrap and refrigerate for 30 minutes.

For the filling: Place the drained spinach in the middle of a clean kitchen towel. Fold the towel in half and squeeze out any excess moisture. Place the spinach in a medium bowl. Add the prosciutto, ricotta cheese, Parmesan, egg yolk, olive oil, butter, salt, and pepper. Using a fork, mix until combined.

On a floured work surface, roll out the chilled dough into 2 (8-inch diameter) circles. Place the filling in the center of each circle and, using a spatula, spread evenly over the dough leaving a 1/2 to 3/4-inch border of uncovered dough. In a small bowl, beat the egg and water together until smooth. Using a pastry brush, lightly brush the edges of the dough with the egg mixture. Roll the dough into logs, jellyroll style, and pinch the edges together to seal. Roll each log in the prepared cheesecloth and secure the ends with kitchen twine.

Oil a baking sheet. Bring a large pot of salted water to a boil over high heat. Reduce the heat to a simmer. Lower the logs into the water and cook for 15 minutes. Using 2 pairs of tongs to hold the twine, remove the logs, one at a time, and place on the prepared baking sheet until cool enough to handle, about 10 minutes.

Preheat the broiler. Butter an 8 by 8-inch glass baking dish.

Remove the kitchen twine and cheesecloth. Using a sharp knife, cut each log into 12 (1/2-inch thick) slices. Fan the slices in 3 overlapping rows in the prepared baking dish. Using a pastry brush, brush the top of the slices with the melted butter and sprinkle with Parmesan. Broil until golden, 3 to 4 minutes. Serve with warm marinara sauce.

 

Blue Cheese update

Been awhile since I posted but just making the same old thing alot of feta and mozz. Nothing new there but I think the next cheese will be peppered whatever it may be. Want to do a Gouda and almost started one the other day. I was out and about and almost stopped in to get the right milk I need but this recipe calls for 4 gallons of milk and I thought do I have a pot that BIG ? If it calls for 4 gallons of milk I would need a 20qt pot. I went home to check and low and behold the biggest pot I have with an incapsulated bottom is 12 qts. So I guess I gotta buy one first. Here are some pic of the blue now 3 months old and hoping to try it at 4 or 5. Just waiting for the mold on the outside to lose it's ammonia like smell and dry up. So far so good looks just like it should....Scary huh ?

Monterey Jack Cracked WOW !!!

Well I cracked the jack yesterday after 3 months of waiting. Wow it is good. Rich and creamy worth the wait and I would have to say 3 months is plenty of time. Next project pepper jack. Here are a few pics of the cheese. As you can see it slices rather nicely.

Swiss Update

Yes I cracked the Swiss, and yes it is quite dry, good for grating and yes it is quite blue tasting. Really kinda wierd or should I say quite interesting flavor. I did get holes but I think because it was so thin it dried too much so it will make a good grating cheese.

Cheese Making Resources

 

        

Hoegger Supply Co.
www.HoeggerGoatSupply.com
P.O. Box 331
Fayetteville, GA 30214
(800) 221-4628

 

 

 

 

     

 

 

New England Cheese Making Supply
www.CheeseMaking.com
P.O. Box 85
Ashfield, MA 01330
(413) 628-3808
Caprine Supply
www.CaprineSupply.com
P.O. Box Y
DeSoto, KS 66018
(800) 646-7736
Leeners
www.Leeners.com
9293 Olde Eight Road
Northfield, OH 44067
(800) 543-3697
Dairy Connection Inc.
www.DairyConnection.com/hobbyiest.html
Farmstead and Artisan Directory Online
www.SmallDairy.com/index.html

Specific Cheese Information

Stilton Cheesemakers' Association
www.StiltonCheese.com/UK/makingstilton/index.cfm
Wensleydale Creamery, Hawes
www.Wensleydale.co.uk/howitsmade.html
The Camembert Web Pages
www.Camembert-Country.com/cwp/cwp_fabe.htm
Village of Camembert Web page
www.Camembert-France.com/manuca.html
Fias Co Farm:
making feta: FiasCoFarm.com/dairy/feta.html
making mozzarella: FiasCoFarm.com/dairy/mozzarella.htm
making queso fresco: FiasCoFarm.com/dairy/quesofresco.htm
build your own cheese press: FiasCoFarm.com/dairy/cheesepress.html
Classic Wisconsin Web site:
making Limburger: www.ClassicWisconsin.com/features/stinks.html

Cheese Comedy

Click on the link below for a cheesy laugh

http://youtu.be/VngRJXrjXE0