italiano!

November Thirtieth, Sarah Stamps house. 7 p.m. Bring on your italian. This is the official run down of the courses they eat so I thought it would be fun to be a little authentic.
Antipasta-
Pasta-Jenny
Meat-Sarah
Salad-Lisa
Bread-Teri
Dessert-Charlotte
Fruit-
Drink-April
P.S. In addition to eating we will also be planning our Christmas Feast to be held the 15th of December at the Coors Bldg.
So if you would like to vote, you better come;)

Pumpkin

I know some might get sick of pumpkin this time of year, but I love it! So get creative.

My house (Jennie). October 12th. 7 pm

*Edit* After some thinking I don't want to hate pumpkin by the end of the night. And really some of the best pumpkin is desserts. So unless you already have something planned (which I hope there will still be good dessert), I am changing the ingredient to include all gourds and squash. This might open up a few more options. I think I will do a main dish with spaghetti squash.

Don't let this scare you away from the pumpkin if you have something great to bring.

Brunch Time!

FRIDAY THE 21st at 10:00am it is! If you don't know where I live, send me an email. If you don't know my email you're out of luck. ;) gtr99 at comcast dot net

Children are of course welcome at this shindig.

Serin - Whole Grain Waffles (they're good, I promise!)
Sarah - Friday works best for me, I can bring fruit smoothies!
April - I will be there Friday about 11 after I'm done working. I will bring veggie filled keish.
P.S. Check out the new blog layout!

Summer Essentials

Everyone keeps asking about cooking club this summer and I know this is last minute, but I will be husband-less for the weekend and so I thought I would invite the girls over!

Come to my house Friday night at 7 and bring a summer essential or summer staple to share. (Eg. Salad, frozen yumminess, summer fruit, etc) Invite a friend and get away for a girls night.

My summer must have in a meal is a salad. I am making Miranda's yummy Black Bean Salad. I know. You've had it. But it is worth having a second time!

April- Black Bean Salad
Sarah- Cobbler
Charlotte- Caprese Salad
Serin-
Martissa-
Terri-
Miranda is coming (hopefully, if new baby allows the time away)!!

No Jennie or Lisa


Add your name to the list, respond to the email and let us know what you are bringing. Or just come!

April 2012 Cooking Club

Hi ladies, I apologize for the last minute post/notice! Hopefully you can all still come to cooking club. It's this Saturday (04/14) at 7 at my place (Charlotte). If you need directions, ask April, she'll provide them to you. The theme is bread. I'm going to make a round artisan loaf of bread.

All Things Irish

Friday, March 16, 7PM at Miranda's (April or Sarah can also give an address/directions)

 

Top of the mornin' to ya! Ok, that's all the Irish I have...

 

March's cooking club is dedicated to the culinary tastes of potatoes+hearty+veggies+north+GREEN! Feel free to bring anything that reminds you of this great (and usually beer-filled) day! Since we're the non-alcoholic sort, we get to explore more of the refined palate selection the great country of Ireland has to offer. Or you can just tip the bottle of green food coloring into anything yummy and lend to the St. Patrick spirit. The doors are wide open (as will our mouths be) - Happy St. Patrick's Day

Lisa- Fruit Slush

Summer- Corned Beef

Sarah- Cabbage

 

Cheese

Cheese is the theme. I would love to learn how to make some if anyone has that skill to share. I haven't decided what I will make yet.

My house, Friday the 10th (apparently the 11th was not good? as per discussed. So I just moved it to Friday)

30-Minute Mozzarella

Ingredients:

1 Gallon Whole Milk

Water

Citric Acid

Rennet (Liquid or Tablet/Vegetable or Animal)

 Utensils:

Large Pot with Lid

Measuring Cups

Teaspoons

Thermometer

Knife

Stirring Spoon

Strainer

Microwave-Safe Bowl

1.              Pour 1 gallon of whole milk (not ultra-pasteurized) into clean pot.

a.      It is recommended that you clean/sanitize everything in hot water before starting this process.

2.              Dissolve 1 ½ tsp. citric acid in ½ cup cool water and then add to milk while stirring.

a.      Some tap water has too much chlorine in it so you can try bottled water, if desired.

3.              Heat milk to 90°F over medium/medium-low heat, do not stir during this step.

4.              Dissolve ¼ tablet or a little less than ¼ teaspoon of rennet in ¼ cup cool water and add to milk, stirring for 30 seconds.

5.              Remove pot from heat, cover and let stand for 5 minutes.

a.      Curd should set and pull away from side of pot, whey should be clear.

6.              Cut curd into cubes and place pot back on burner. Heat curds slowly to 105°F while stirring.

7.              Remove from heat and continue to stir for 2-5 minutes.

a.      The longer you stir, the stiffer your cheese will be.

8.              Scoop curds out of pot and place in microwave safe bowl. Pour off as much whey as possible.

9.              Microwave curds on high for 1 minute. Pour off whey and briefly knead cheese to distribute heat.

10.           Microwave curds on high for 35 seconds. Pour off whey and briefly knead cheese to distribute heat.

11.           Microwave curds on high for 35 seconds. Pour off whey, add 1-2 tsp. of cheese salt (or table salt), if desired, knead and stretch cheese.

12.           When cheese is shiny and stretchy, form into desired shape and enjoy. If the cheese is not going to be used right away, cool it in ice water to promote uniform texture.

Places to buy stuff here in the Denver area:

The Truffle - 2906 E. 6^th Avenue Denver, CO 80202

Apothecary Tinctura - 2900 E. 6^th Avenue Denver, CO 80202

Vitamin Cottage - Call Local Store

Whole Foods - Call Local Store

Sources:

The Cheese Queen,  Ricki Carroll - www.cheesemaking.com

Please note: I was calling the place on 6th "The Cheese Shop". That is not correct, it is The Truffle. Glad I can clarify. You should all stop in there sometime, it's a great cheese place.

Homemade Ricotta

INGREDIENTS:

• 1/2 gallon whole milk

• 3 lemons, juiced, no seeds

• 2 tsp. salt

• Cheese cloth, big enough to drape over the sides of the colander

• Tying string, 12 inches

• Thermometer

• Colander

PROCEDURE:

1. In a stock pot, bring the milk to 175 degrees (careful - the temp will increase quickly and you could scald the milk if not watchful).

2. Once the temperature has been reached, carefully take the pot off the heat.

3. Pour the lemon juice in and give one good stir. Then stop stirring.

4. Cover and wait 15 minutes and the curd will have separated from the whey.

5. Pour curds and whey into cheesecloth lined colander.

6. Gather the sides of the cheesecloth, (careful not to let any curds slip out the sides), lift up and allow whey to drain for a moment.

7. Tie the top part that you are holding with the string (extra hands here are good) and leave several inches to hang it with.

8. Allow to hang in the refrigerator for 2 hours.

9. Untie and add herbs or seasoning as desired. Perfect for layering in Lasagna!

Last night was fantastic ladies! It was just what I hoped for. I wanted to and loved learning how to make those two cheeses. Thank you so much Sarah and Teri! And of course everyone's contributions were great too. The only sad sad part was that as I lay my head down that night I was so mad that I didn't take any pictures! I even had the camera near this time. Why do I keep forgetting?! So I at least snapped one of the cheeses this morning. They are so delicious.  I am definitely trying them again.