It’s déjà vu all over again. Those who get email notifications of my posts may recognize today’s blog entry from an errant notification sent out 2 weeks go, an embarrassing case of premature publication. Let that be a lesson for us all. Be sure to change the “Publish immediately” option to a date in the future, lest you post prematurely. And to think, one of the reasons that this entry was still in editing was because I didn’t have an introduction. Ha!

Moving right along, last week’s post shared two of Mom’s recipes for preparing baby artichokes. I had originally intended to include today’s pasta recipe with those but the post’s length became an issue. The week prior’s post, Makin’ Feta, was really quite long and I didn’t wish to inflict 2 long posts in a row upon you. Besides, in a few weeks we’ll be making mozzarella. Those posts are going to rival feta for being the most lengthy on this site, so,  I’ll try to keep the posts short for you until then.

*     *     *

*     *     *

Although it took place in a downpour, my first trip to the area’s best farmers market was a good one. In a mad dash to one stall, I bought this year’s rosemary bush, some freshly picked asparagus, and wild ramps. The sprint & transaction took under 5 minutes. Max barely had a chance to get comfortable in my seat in the car before I was telling him to move over. Once home, with everything unpacked and put away, the question became what to do with the morning’s bounty. Well, give me some veggies and I’ll make a pasta. This time I went back to an old favorite for inspiration and the result was my Pasta Primavera.

*     *     *

Fettuccine With Asparagus, Artichokes, and Ramps

La Primavera is Italian for the Spring and today’s pasta features 3 vegetables that are synonymous with Spring: asparagus, artichokes, and ramps. Although ramps are no longer in season here, my Friends to the North may still be able to find them. If not, feel free to substitute a few Spring onions, thinly sliced, reserving the green ends for garnish. There’s still plenty of asparagus available at the market and, as you may recall from last week, I’ve a nice stash of artichokes in the deep freeze.  So, with these ingredients, this pasta will just about prepare itself.  Now, as much as I enjoy a cream sauce, it would only mask rather than accent the delicate ramps. As a result, I prepared this pasta similar to Aglio e Olio, but with ramps used instead of garlic and with artichokes and asparagus added to the mix. As such, the dish is certainly simple enough to prepare but its success lies in the timing. Remember it is better to have the sauce ready and waiting for the pasta than the reverse. No one likes mushy pasta.

*     *     *

*     *     *

To begin, prep the vegetables. The baby artichokes should be cleaned, trimmed, and blanched. Thaw if frozen.  The asparagus, if large, should be peeled and all should be chopped into pieces about 1 inch long. Reserve the tips. The ramp leaves should be removed from the bulbs, washed, dried, and hand-torn.The ramp bulbs should have the root-end trimmed, washed, and thinly sliced. Use as much of each vegetable as you prefer, given the amount of pasta to be served.

In a large frying pan over medium heat, add about 4 tbsp of olive oil. When hot, add as many red pepper flakes (or dried red pepper) as you like and sauté for about a minute before adding the trimmed, sliced ramps. Continue sautéing for about a minute before adding the cleaned & blanched artichokes. Season with salt & pepper and continue to sauté until the artichokes are cooked to your liking.

*     *     *

*     *     *

Meanwhile, remember the timing concern as you bring a pot of water to boil. If you’re using fresh, home-made pasta, the fettuccine will cook in but a couple of minutes. Add the chopped asparagus spears to the boiling water when you add the salt & fettuccine. If using store-bought dried pasta, package directions will usually advise a cooking time of from 5 to 11 minutes. Depending upon how crisp you like your asparagus, add it to the pot with the fettuccine 2 to 5 minutes before the pasta is to be cooked al dente.

When the pasta is just shy of al dente, add a little pasta water, the asparagus tips, and the ramp leaves to the frying pan & stir. Reserve 1 cup of the pasta water as you drain and add the pasta to the frying pan. Mix well and by now the pasta should be al dente. Take the pan off of the heat and add as much grated Parmesan or Pecorino Romano cheese as you like but not so much that the ramps’ flavor is overwhelmed. Mix well, adding enough of the reserved pasta water as needed to fully moisten the fettuccine. Serve garnished with additional grated cheese, chopped parsley, and, of course, freshly cracked pepper.

*     *     *

Fold, Cut, & Unfurl Fettuccine

*     *     *

One More Thing

Aglio e Olio is quick to prepare and a very versatile recipe. In fact, the very day I made this dish for supper, Claire, of Promenade Plantings, shared her delicious recipe for Aglio e Olio using her home-grown, purple sprouting broccoli instead of the vegetables that I used. Not but a few days later, Celi over at The Kitchen’s Garden made her tasty version of Aglio e Olio using Chinese cabbage and thinly sliced sausage. See? If you learn how to make this basic pasta, you can use it to take full advantage of a variety of in-season vegetables throughout the year. What? No vegetables? Grab some shrimp. I told you it’s versatile!

*     *     *

As I’ve mentioned to a few of you, I’ve had a devil of a time finding “baby” artichokes here in Chicago. Sure, I can get the goliaths year-round and, about this time of the year, the stores have some that are at about half that size. The truly small artichokes, however, the ones with no choke, have been impossible to find and it’s not for lack of trying. I routinely shop at 4 different groceries, 2 ethnic markets, and 2 additional fruit/vegetable markets. Whether I’m searching too late/early in the season or I’m living in a heretofore unknown baby artichoke-free zone, it’s been well over 10 years since the green beauties have graced my table — until now.

Recently, my vegetarian friend, Cynthia, and I decided to head West to the hinterlands. We’d both heard tales of an Italian market “out there” but never ventured to find out for ourselves. Not much more than a half-hour later, we were there and what a store! First off, the place was huge, easily the largest Italian market that I’ve ever seen. They had everything from antipasti to zuppe, and very often several choices for everything in between.  The best surprise, though, was found in the produce department.

There, at the end of one of the aisles, was not 1 but 2 displays of artichokes and, much to my delight, one of them was nothing but small artichokes. To say I was happy is a gross understatement.  So, with Cynthia perusing the rest of the fruits and vegetables, I got to work selecting only the smallest of the small artichokes. I didn’t care how long it took but I was going to find them. About 10 minutes later, I had amassed some 5 pounds of the edible thistles, all about the size of a goose egg. We soon finished our shopping and snacked on mini-conolli as we drove back to civilization. The next morning, I couldn’t wait to get started preparing my find.

*     *     *

Acid Washed

*     *     *

Preparing Baby Artichokes

Just like when preparing the goliaths, use a sharp knife to chop off the top of each artichoke. I usually chop just above the tips of the largest outer leaves. Next, peel off a couple of layers of the tough, outermost leaves, revealing the vegetable’s soft inner heart. Using a paring knife, peel the base and stalk of each artichoke and, depending on the size, cut it in half or quarters. Being so small, there is no choke to remove and be sure to save as much of the stem as possible. When finished with each, immediately rub the sections with a halved lemon and place in acidulated water. (Take a large bowl of cold water and add to it the juice of 2 lemons, as well as the lemons themselves.) This “bath” will prevent the vegetable from discoloring due to oxidation.  Continue until all the artichokes have been cleaned and trimmed.

Next bring a large pot of salted water to boil, add all the trimmed artichokes, and, when the water returns to the boil, leave them to blanch for about 3 minutes. Drain them and immediately place the blanched sections into a bowl of ice water to halt the cooking process. Once chilled, removed them from the water, pat them dry, and they are now ready for use. In my case, having bought 5 pounds of the green gems, that meant the freezer for most of them. Small amounts, destined for pasta or pizza, were individually bagged, as were larger quantities which would be prepared as side dishes in the near future. Once labelled, the bags were placed in the freezer.

So, with a treasure of cleaned and trimmed baby artichokes stashed away, what are you going to do with them? Well — and this is where the due modi come into play — I’ve got 2 of Mom’s recipes to share today.

*     *     *

Fry Babies

*     *     *

Mom’s Deep Fried Artichokes

Mom didn’t prepare baby artichokes like this very often but, when she did, they certainly didn’t linger long on the serving platter. I think you’ll find the same will hold true today, no matter how you serve them: as a side, an appetizer, or snack on game day. And if you’re working with previously trimmed and blanched artichokes, they’re a snap to prepare.

Whether using freshly blanched or just thawed, pat the artichokes dry as best you can. Use standard breading methods to coat the artichokes. Since I prefer a thin coating on these, I do not use bread crumbs. Instead, I’ll coat the artichoke pieces in seasoned flour (paprika & onion powder) first before dipping them in an egg wash that’s been seasoned with salt & pepper. Then it’s back into flour again before deep frying in vegetable oil that’s been heated from 350˚ to 360˚ F. Since the baby artichokes were previously blanched, they won’t need to cook for a long time. When the coating is golden brown, they’re done. Remove them to drain on paper towels, season with salt, and serve. Although fine just as they are, I’ll sometimes serve them with lemon wedges and/or a simple aioli of mayonnaise, lemon juice, and a little grated garlic. If possible, prepare the aioli a few hours before serving to give the flavors a chance to blend.

*     *     *

*     *     *

Mom’s Sautéed Artichokes

Mom most often prepared these artichokes as she did many vegetables. (See my Vegetables/Verdura posting.) If using fresh artichokes, trim and blanch as indicated above. If cleaned but frozen, allow to defrost before use. In a frying pan over medium heat, add a couple tbsp of olive oil. Once heated, add some chopped garlic, wait a minute, and then add the artichokes. Wait another 2 minutes and then add a little tomato paste or chopped tomato, “For color,” as Mom would say. Add a splash of dry white wine, season with salt & pepper, and continue to sauté until the wine is all but gone and the artichokes are cooked to your liking. Serve immediately, garnished with fresh parsley.

*     *     *

Notes

This is all well and good, so long as you can get baby artichokes. But what if you can’t? Both of these dishes can be prepared with artichokes of any size.  Just be aware that larger-sized artichokes have developed an inedible “choke.” It’s a fibrous mass found at the base of the bulb and it must be removed. Once you’ve trimmed and halved an artichoke, use a paring knife or teaspoon to scoop out the fibrous mass. Once the choke has been removed and depending upon how large the artichoke is, you may need to cut each half into halves or thirds before proceeding. As you may have guessed, because of their size, these artichoke pieces should be blanched a few minutes longer than the “babies” were and will require longer cooking times, too. Personally, I prefer to stuff and roast the larger artichokes, leaving the sautéing and deep frying for the more tender babies.

Coming Attractions

Today I shared Mom’s favorite recipes for preparing baby artichokes. Next week I’ll share my Pasta Primavera recipe that features baby artichokes, of course, as well as a couple of other Springtime treats.

*     *     *

 *     *     *

It’s just a salad without feta.

*     *     *

Feta cheese is most closely associated with Greece and, according to European Union law, only cheese made in Greece may be labelled and sold as “feta.” Typically made with sheep’s milk alone, the Union will allow up to 30% of the milk to come from goats. Although first mentioned in the 15th century during the Byzantine Empire, it would be a mistake to think that feta was — and is — only produced in Greece. Brined cheeses have a longer shelf-life than many of the “soft” cheeses and, as such, are fairly common throughout the Eastern Mediterranean, as well as other areas around the world. Depending upon availability, these cheeses can be made from the milk of cows, goats,  sheep, or some combination of the three.

During a recent broadcast of America’s Test Kitchens, various brands of feta were tested. They found that imported feta was stronger tasting than domestic. The blandest feta cheese came from cow’s milk. Goat’s milk produced cheese with a bit more flavor and sheep’s milk cheese was strongest of all. Bear in mind that virtually all store-bought feta uses raw milk and that isn’t always available to us rookies. We’re left with pasteurized or, worse yet, ultra-pasteurized milk and either process destroys many of the subtleties in flavor that distinguish the 3 milks. Now, you may be lucky enough to get raw milk for your cheese but, as I’ve already lamented, it’s illegal to sell raw milk in Illinois and there’s a dearth of lactating sheep in greater Chicagoland. I do know of one milk producing ewe but, distance aside, her milk is already spoken for. So, because we have to use pasteurized dairy products, don’t be surprised if your home-made feta tastes rather bland in comparison to your favorite imported feta made from sheep’s milk.

Greek tapas?

Thus far, we’ve made cheeses that were pretty straight-forward with mistakes a rarity. Many of the steps used for those cheeses will be repeated here, when making feta, but a few more have been added and there’s a greater chance for error. This will be a long post but if I don’t warn you of the pitfalls, you might end up dumping your dairy down the drain and starting over. Who wants that?

First off, we need to talk about the milk. In short, you cannot use ultra-pasteurized goat’s milk to make feta. As it is, goat’s milk creates softer curds than other dairy, so you’re already at a disadvantage. When I used ultra-pasteurized goat’s milk, I found it impossible to get a clean break or hard set. (More about clean break later.) According to my usual sources, ¼ tsp of calcium chloride (CaCl2) added to 64 oz (2 litres) of milk will help to overcome the effects of ultra-pasteurization. (CaCl2 is a salt commonly used in brewing and brining. Before you use this salt, be sure to read the Precautions below.) Well, I tested ultra-pasteurized goat’s milk 3 times, alone and with CaCl2, and never got a clean break. All of the dairy was dumped. Next I ran 2 tests of regular pasteurized goat’s milk, with and without CaCl2. Both gave me a clean break and I was able to make feta cheese with the curds.

Now, since some of you might not be able to get goat’s milk, I ran 3 tests using whole cow’s milk. In the first test, I used regular pasteurized milk, alone, and a clean break was achieved and feta made. In the second test, I used ultra-pasteurized milk to which ¼ tsp of CaCl2 was added and a clean break resulted and I made feta cheese. In the third and final test, I didn’t add anything to ultra-pasteurized cow’s milk and I did not achieve a clean break. The dairy was dumped.

So, the long and short of these tests is that you cannot use ultra-pasteurized milk, alone, to make feta. If your only choice available is ultra-pasteurized cow’s milk, you must add CaCl2 to mask the effects of the ultra-pasteurization process. CaCl2 will not work with ultra-pasteurized goat’s milk. Take the easy route: find and use regular pasteurized goat’s or cow’s milk and you’ll be fine. Of course, if you can get raw, unpasteurized milk, there’s no need to add anything. You’re good to go!

Once you’ve warmed the milk, inoculated it with yogurt cultures, added rennet, and let it sit overnight, you’ll need to see if it has set properly. This is the your first real hurdle. Unlike with the other cheeses, this process will form one large curd. Stick your finger, on an angle, into the curd and slowly bring the finger to the surface to test for a “clean break,” meaning the curd is firmly set from top to bottom. On the left is a picture showing a ‘bad break.” You can see that the curd hasn’t  formed and all you’ve got is a thickened dairy product or, perhaps, a very thin curd floating atop thickened dairy. On the right are examples of a “clean break,” where the curd is firmly set throughout. If a clean break hasn’t been achieved, let the dairy sit for another 2 hours and check again.  If still not a clean break, let it sit another 2 hours. If at this point, you’ve not received a clean break, you probably won’t and, as far as I know, all you can do is dump it and start over with fresh milk.

There are a number of causes for a bad break:

• Use of ultra-pasteurized dairy products.
• Failure to use live cultures to inoculate the dairy.
• Using too much/little live cultures to inoculate the dairy.
• Over-heating the dairy and thereby killing the live cultures.
• Using rennet that’s too old or not using enough.
• Not waiting long enough for the curd to form.
• Once the rennet has been added, the dairy must not be disturbed. Even moving it slightly may prevent the curd from forming. My advice is to move the dairy to the spot where it will remain overnight and then add the rennet.
• The Fates are messing with you.

One more area to watch involves brining the cheese. For starters, the brine will affect both the taste and texture of the cheese, as well as extend its shelf life. To be successful, you’ll need an acidic solution that is 12.5% salt and it’s easy enough to achieve. Whey is already mildly acidic and you want to reserve it when you strain out the curds. Add 5½ tbsp of kosher salt for every 20 fluid ounces of whey and mix it, dissolving as much of the salt as you can. Cut your feta into cubes and place them in the brine solution. The feta should remain there to pickle for a minimum of 5 days and, according to Still Tasty,  no more than 3 months. When you remove the feta, if the exterior is slimy to the touch, the brine solution didn’t contain enough salt. I don’t believe anything can be done to save the cheese and eventually it will completely dissolve. If the feta feels fine, it can be eaten after 5 days. Keep in mind that the longer it sits in the brine, the more flavorful it becomes and the easier it is to crumble. Most will prefer to rinse it gently with tap water before use.

Before beginning, please refer to my Cheesy Stuff page. Chock full of cheesy details, it provides information about ingredients, cleaning/sterilizing equipment, spices & seasonings, a few tips, and sources for supplies and information.

Still with me? Here we go …

 *     *     *

How to Make Feta Cheese

Ingredients

yield: approx ½ pound

• ½ gal (64 oz or 2 liters) goat’s milk (cow or sheep’s milk may be used) – ultra-pasteurized goat’s milk cannot be used.
• 1 tbsp live culture, plain yogurt mixed in 1 tbsp milk from above
• ¼ rennet tablet dissolved in 3 oz distilled water at room temp
• 1/4 tsp table salt
• ¼ tsp calcium chloride (CaCl2) dissolved 3 oz distilled water at room temp (necessary if using ultra-pasteurized cow’s milk)

Directions

1. (If necessary, add diluted calcium chloride to the milk and mix well.) Place milk in a non-reactive pot with a lid. Gently heat the mixture until 86˚F (30˚C), stirring occasionally to prevent scalding on the pan’s bottom.
2. Remove from heat, add yogurt-milk mixture, stir well, cover, and let sit for 1 hour at room temperature.
3. Move pot to where it will remain undisturbed, add dissolved rennet, stir quickly & well, cover, and leave overnight.
4. The next morning, check for a clean break. (See above.)
5. Once a clean break is achieved, take a long knife or, as I like to use, an offset spatula, and starting at on side of the pot, cut a straight line through the curd. Once the opposite side has been reached, create another slice about ½ in front of the previous cut. Repeat until the entire curd has been cut into horizontal slices.
6. Give the pot a quarter turn and, starting at one end of the pot, repeat the slicing process. When finished, the curd should be cut into ½ squares.
7. Now take the knife or offset spatula and, with the blade on an angle, slice through the curds from side to side at ½ inch intervals. This will cut the curds beneath the surface. Repeat this step twice, turning the pot and cutting the curds on an angle each time.
8. Once the curds have been cut, gently stir the curds and check for curds larger than ½ inch cubes. If found, cut them to size.
9. Let the curds rest for 15 minutes, gently stirring them 3 or 4 times that time period. The curds will shrink during this period as more whey separates from them.
10. Next, line a strainer with cheesecloth or a hankie and place both over a large pot or bowl. Gently pour the curds and whey into the center of the cloth-lined strainer, saving the whey at the same time. Once all the curds have been poured, grab the cloth’s 4 corners, making a “packet”, of sorts. Tie the corners together and suspend the cheese over the bowl or a pan. Allow it to drain for 2 to 4 hours. If unusually warm, this may be done in the fridge.
11. Remove the curds from the cloth and place in a large bowl. Season with ¼ tsp table salt and stir, breaking up the curds as you do. The cheese will resemble cottage cheese when  finished.
12. Line a large can (open at both ends, one lid saved) or feta cheese mold with cheesecloth or another hankie. Place the curds into the form and cover the top with the ends of the cloth.
13. Use the place the can lid atop the curds and place a heavy weight on top. This will force the remaining whey out of the curds, creating a block of feta. (See Notes.) Leave it overnight. If quite warm, place in the fridge.
14. The following day, unwrap the cheese and cut it into cubes. Place them into the brine solution, cover, and refrigerate for at least 5 days.
15. After 5 days, remove a bit of cheese and gently rinse it under running water before tasting it. Depending upon your preferences, you can either use it or return it to the brine to pickle further.
16. Feta will keep for up to 3 months in the brine. As it ages in the brine, it will crumble more readily. If, at any time, mold appears on any of the feta, discard it and everything within that container.

*     *     *

Precautions

1. Calcium chloride has a wide range of uses, from medical applications to keeping our paths clear of snow and ice. If you buy some, be sure it’s of a grade fit for human consumption. Buying it from a cheese making site or home brewery supply house should eliminate any concerns you might have.
2. As calcium chloride is dissolved in water, a small amount of heat is released. This is of little concern, especially given the small amounts we’ll be using. Burns can result, however, if the dry crystals are ingested. Please, KEEP  CALCIUM  CHLORIDE  CRYSTALS  OUT  OF  CHILDREN’S  REACH  AND  AWAY  FROM  PETS.

*     *     *

Notes

The heavier the weight used to press the curds, the firmer the brick of feta will result and the quicker, too. With the right amount of weight (pressure), you should get a firm brick of feta if left overnight. You can buy cheese presses or find instructions for building your own on the internet. If you’re at all inventive, you can save yourself the money and rig something. I placed a filled bottle onto the curd-filled form and placed it all on my grill. It was tall enough so that when I attempted to close the grill cover, the lid rested atop the bottle and it’s weight supplied all the pressure needed. The next morning I had a firm brick of feta that I cut into the cubes that are pictured above.

Italian ορεκτικά?

Do not panic if you neglect to reserve the whey or do not have enough. You can use distilled water in addition to, or in place of, the whey. Just be sure to use 5½ tbsp of kosher salt for every 20 oz of distilled water. Although I’ve never used distilled water, a number of sources successfully pickle their feta with it. Even so, because of its acidity, I would strongly suggest using as much whey as possible before resorting to distilled water when making the brining solution.

If you have slimy cheese after pickling, there are a few things you can try with your next batch. The Curd Nerd website may be of help.

*     *     *

Coming Attractions

The next and final cheeses in the series will be mozzarella. You may not realize that there is more than one kind of mozzarella. There’s “American Mozzarella,” which you’ll find grated, in bags, and hanging in a display among assorted cheeses at your neighborhood grocery, and then there’s “Italian Mozzarella,” which you’ll find globe-shaped and packaged in liquid, normally whey. American Mozzarella is usually melted when served. (Think pizza.) Italian Mozzarella is served as-is or sliced. (Think Insalata Caprese.) Like feta, making them at home can be a bit of a challenge but, of the two, American Mozzarella is easiest. In fact, kits are sold for just that purpose. As always, we’ll take the easy route first and make American Mozzarella. A few weeks later, we’ll close out the cheese series when we make Italian Mozzarella.

*     *     *

Special Thanks

You may have noticed that 2 plates used above have a certain cosmopolitan flair. The plates, “Barcelona” and “Venice“, are 2 of 6 that I won, along with a very limited edition cookbook  (pictured, right), in a give-away sponsored by the Our Family Food Adventures blog. So, to Kristy, Mike, and my 2 favorite Sous Chefs in the whole, wide world, Miss A and Mr N, thank you very much for these generous prizes. Both cookbook and plates are sure to bring a smile whenever I use them.

*     *     *

Inspired by the Fankhauser Feta Cheese webpage

and

“Home Cheese Making” by Ricki Carrol

*     *     *

Many of us are getting inundated with emails whenever someone posts a comment to a blog entry upon which we’ve, also, commented. As many have already noted, you can stop the madness by remembering to uncheck the “Notify me of follow-up comments via email” box. But, what if you forget to uncheck that box?

Last night, in SUPPORT, I found a way to stop the emails for any given post, if you’ve forgotten to uncheck the box.

Use this link: http://en.support.wordpress.com/following-comments/   Look for the section that says: Managing Post / Comment Notification and do as it says.

Unfortunately, it does nothing about the real problem and you’ll have to remember to uncheck the box. Still, if you forget, this will stop the email flood, post by post.

This has been a Bartolini Kitchens Public Service Announcement.

When Max was a puppy, I decided to switch him to a grain-free diet once he outgrew his puppy food.  I regulate his diet in other ways but I’m no expert and this is not the forum for that discussion. (If anyone is interested, drop me an email and I’ll be happy to explain what Max is fed and why.) The only grain Max eats now is the wheat flour in the peanut butter biscuits I bake for him (recipe courtesy of Linda at Savoring Every Bite).  He, and all of his mates, love those biscuits and I’m not about to deprive him of them. Much to his delight, he also gets one “all natural” Bully Stick per day and a couple of jerky-type treats. It’s the jerky treats that bothered me. Speaking with my Traveling Companion, we were both concerned about the meat and preservatives being used to make them. The brand that I had been purchasing, for example, was an American-owned company but the jerky was processed elsewhere. I didn’t like the sound of that and decided to see if I could make my own. As it turned out, making dog jerky at home is a surprisingly simple endeavor, although some web sources insist on complicating matters. Some, for example, soak the meats in marinades and almost all season them  before baking in a very low oven. Although I tried one such recipe for my first batch, I never did it again. My jerky treats are 100% meat that is intended for human consumption and absolutely nothing else. The next batch I made was beef, followed by one of chicken. Both were baked on cooling racks that were placed on baking sheets. I thought that this would help the meat strips to dehydrate more evenly — and it did. The problem came when I removed the second batch, the chicken, from the racks. Some of the racks’ non-stick coating stuck to the chicken strips. It may have happened with the first batch but, being beef and dark-colored, I hadn’t noticed. So, rather than risk my canine tasters’ health, both batches of jerky and the racks were taken to the garbage. I now have new racks but they aren’t necessary to get the job done, as you’ll soon see.

*     *     *

The Bartolini Kitchens' Canine Tasters, Bea and Max

*     *     *

Home-Made Jerky For Dogs

No matter what type of jerky is to be made, I find it easier to partially freeze the meat before cutting it into strips. I buy chicken tenders when on-sale and use them for Max’s chicken jerky, but any skinless, boneless part of the bird will do. Try to slice equally sized pieces and always cut with the grain. When using tenders, I cut each in half, creating 2 long strips of about equal size. (Exceptionally large tenders can be cut into 3 strips.)  When making beef jerky, use the cheaper cuts of beef. No dog will mind if you use chuck instead of tenderloin. Cut the meat against the grain into thin strips, equally sized. No matter the kind of meat you’re using, once it’s cut and fully thawed, place some of the strips, evenly spaced, between sheets of plastic wrap or wax paper. Use a meat pounder, rolling-pin, or even a frying pan to flatten the strips until they are all of equal thickness. This will insure that they will cook evenly. Place the strips on baking sheets that have been lightly sprayed with cooking spray. If using racks, spray the racks with cooking spray, place on baking sheets, and place the meat strips onto the racks. In both cases, no strip should be touching another.  Place the baking sheets in a pre-heated 170˚F (my oven’s lowest temperature setting). Bake 6½ hours, turning over each strip every 2 hours while rotating the trays. When finished, remove, cool, and store.

*     *     *

*     *     *

Notes

Being I don’t use a dehydrator nor preservatives, I’m very careful to ensure the jerky doesn’t spoil. Using airtight containers, I store in my refrigerator only as much jerky as will be used in a 3 day period. All of the rest is kept in the freezer until needed. Do not make so many that they’ll be in the freezer for more than a month. Of course, if your dog is at all like Max, there’ll be no need to thaw the treats. Now he comes running every time he hears me open the freezer door.

Every dog owner learns that abrupt changes to the pet’s diet can result in digestive problems. That’s because it takes time for a dog’s digestive system to develop the necessary bacteria to properly process a new food. Depending upon your dog and its diet, you may need to introduce these treats to it slowly to give its digestive system time to adjust. This is especially necessary if you’ve chosen to season or marinate the meat before cooking. It shouldn’t take any more than a couple of days for the dog to get “acclimated” and then you’re free to give your pet as many as you like.

*     *     *

The lion sleeps tonight.

*     *     *

Before You Buy Another Bag Of Jerky Treats For Your Pooch

Although I wrote this entry several weeks ago, I scheduled its posting to coincide with Max’s adoption date. Unfortunately in the interim, a friend sent me a link to this MSNBC article of March 13th, 2012, which seems to confirm our worst fears about some brands of store-bought jerky treats. Be aware: just because the packaging says it is an American-owned company does not mean that the meat or finished product originated in this hemisphere, let alone country. Google is your friend.

*     *     *

 *     *     *

Hand-Cut Pappardelle with Spinach, Mascarpone and Pecorino Romano Cheeses

 *     *     *

I started making mascarpone cheese a couple of years ago, shortly after I made my first batch of cream cheese. When I went to buy the dairy products needed to make the cheese that first time, I mistakenly bought quarts instead of pints. Once home, I read through the recipe just prior to beginning. That’s when I noticed my error but, at that point, what was I to do? One way or another that whipping cream was going to be used so I might as well make a double-batch of mascarpone. So, I did — and ended up with 2 lbs. of the creamy cheese! With a shelf-life of about 1 week, I needed more ways to cook with mascarpone, and fast. One can only eat so many jalapeño poppers or berries with mascarpone in 7 days.

Searching the web, I soon learned that there were a number of pasta recipes that use mascarpone as the base for a cream sauce. It makes perfect sense, for it’s nothing but cream. Well, after a couple of minutes, I came across a recipe by Jamie Oliver. Now, I’ve followed a few of his recipes and always had good results — and this recipe was no different. And although I’ve made a few changes to the original recipe, the basics remain the same: pasta and spinach are bathed in a rich, nutmeg-flavored mascarpone-cream sauce. It’s as good as advertised and now, whenever I make mascarpone, I make sure to reserve some for this dish.

 *     *     *

Pappardelle with Spinach, Mascarpone and Pecorino Romano Cheeses

Ingredients

• 1 lb pappardelle
• 2 tbsp olive oil
• 2 tbsp butter
• 2 cloves garlic, minced
• ½ to 1 tsp freshly ground nutmeg
• 9 oz pkg (255 g) baby spinach, chopped
• 5 oz mascarpone
• 4 oz whipping cream
• 10 – 12 basil leaves, chopped
• ½ cup grated Pecorino Romano cheese
• pasta water
• salt & pepper, to taste
• grated Pecorino Romano cheese
• cracked black pepper (optional)

 *     *     *

Directions

1. Cook the pappardelle according to package directions. If using home-made, be aware that it will cook in a few minutes. Time the pasta so that it is finished when the spinach-cream sauce is ready.
2. Meanwhile, in a large frying pan, melt the butter in the olive oil over med-high heat. Add the garlic and nutmeg and sauté for about a minute.
3. Add the spinach and continue cooking until the it’s fully wilted and much of the liquid has boiled away. Season with salt & pepper.
4. Add whipping cream and mascarpone, stirring until well combined. Add a little pasta water to slightly thin the spinach-cream sauce. Bring to a simmer. Season with salt & pepper, to taste.
5. Drain the cooked pasta and add to the frying pan. Stir well to combine.
6. Add the basil and Pecorino Romano and stir well. If pasta seizes (too dry), add enough pasta water to moisten the pasta to your liking.
7. Serve garnished with a good sprinkling of grated Pecorino Romano cheese and optional cracked black pepper.

 

Fold, Cut, Unfurl

 *     *     *

Coming Attractions

In the weeks ahead, I’ll revisit the mascarpone post to share recipes for the berry parfaits and the jalapeño poppers that were pictured in that post. In the meantime, there will be a post on dog treats and, as promised, I’ll show you all how to make feta cheese. Though a little more challenging than any that we’ve made thus far, making feta cheese is certainly within the capabilities of virtually all who read this post. Believe me, if I can make it, so can you.

One More Thing

As sometimes happens in the blogosphere, a fellow blogger posted another pasta with mascarpone recipe today. Posted in A Dash of Sugar and Spice, Stefanie’s recipe features shrimp as well as the flavors of lemon and garlic. So, if my recipe today isn’t for you, perhaps hers will be.

 *     *     *

When Mar posted her recipe for pizzoccheri, she called it “Italian Comfort” — and is it ever! This pasta dish features potatoes and cabbage, with some butter, garlic, and sage thrown in for good measure. Oh! Did I mention the Fontina and Parmesan cheeses? Yes, this is one hearty dish, made even more so by its buckwheat noodles. And this is where I got involved. When Mar posted her recipe, she mentioned that she makes it with regular fettuccine since she’s been unable to find buckwheat noodles. She asked if I could be of help. Well, I love a challenge, so, of course I agreed.

 *     *     *

"Italian Comfort"

 *     *     *

First, I searched the web and learned that the dish originated along Italy’s border with Switzerland. As Mario Batali is quick to point out, the northern districts of Italy use eggs and “double zero” flour  in their pasta dough and, as you travel south, the flour is mixed with semolina and water is used with the eggs. When you get to the very south, the dough can be all semolina with little or no egg used at all. Well, since this pasta came from the extreme north, chances are its dough was all double zero flour and eggs, without any semolina or water used. Knowing that, I began searching the web and weeded out recipes that didn’t seem to have originated in the north. One memorable recipe used Grappa and Vermouth!?!? Seeing that, I decided to go ahead and trust my own instincts.

Based roughly on Mom’s dough recipe, I used a 4 to 1 ratio, meaning 2 cups of buckwheat flour and ½ cup of  all-purpose (AP) flour. I also used 3 eggs but the dough was too dry and I had to add some liquid. An egg would have been too much so I added about 2 tbsp of water to the food processor. After it rested for 30 minutes, I treated it like I would any pasta dough and cut the pasta by hand. In all, I ended up with a little over a pound of pizzoccheri pasta. While they cooked up just fine, the pasta broke into small pieces when everything was assembled for the oven and, although the finished dish tasted great, it certainly wasn’t the most appealing thing I’ve ever served myself. Not only that, since I used the entire batch of pizzoccheri pasta in the dish, I had plenty — and I do mean plenty — of pizzoccheri to eat during the following week. As luck would have it, pizzoccheri week was followed by the boiled dinner days of March. One could say that I enjoyed more than my fair share of cabbage during that time period and pizzoccheri was off of the menu for a spell.

Finally, this past Friday I decided to try again. Having spoken with Zia, we agreed that my first attempt failed because it needed more gluten to hold the noodles together and that I rolled the dough too thin.  This time around, I used 2 parts buckwheat flour to 1 part AP flour. Again, I only used eggs and the dough handled much better, although still not as easy as regular pasta dough. Once the dough was made, I followed Mar’s recipe and this time the noodles “survived”. This pizzoccheri was not only delicious but it looked great, too. Success!

Today’s recipe is from that final, successful attempt. Although I only made 12 oz. of pasta, you can easily adjust the recipe to make more or less, depending upon your needs. As mentioned above, use a ratio of 2 parts buckwheat flour to one part AP flour and I estimate 1 egg is needed for every 75g of flour. Be aware that buckwheat flour is heavier than AP flour and that’s why I used weight, rather than volume, measurements the second time around. (Where volume measurements are given in the recipe that follows, they are my best guess approximation.) Your dough will be a little more moist than normal pasta dough but should not be sticky. This dough dries faster than most and the extra moisture will be needed as your roll it out and cut the pasta. Work quickly and do not roll it as thin as you normally would for fettuccine or pappardelle. Additionally, do not allow the sheets to dry as much as you would normal pasta before it’s cut into noodles. If it is too dry, the pizzoccheri dough sheets will become brittle and break as you prepare to cut them by hand or when passing them through your pasta cutters. As complicated as this all may seem, once you start working with the dough, especially if you’ve pasta-making experience, you’ll see what I mean. Really, it’s a little tricky but not nearly as impossible as this may sound.

 *     *     *

How To Make Home-Made Pizzoccheri Pasta

Ingredients

yield: approx 12 oz pasta dough

• 150 g buckwheat flour (about 1¼ cups)
• 75 g AP flour (about  ⅔ cup)
• 3 large eggs
• pinch of salt

Directions

1. Place all ingredients in a food processor and process until a dough ball forms, usually within about 30 seconds.
2. Remove dough and knead on a floured surface for a few minutes. Cover with an overturned bowl or plastic wrap and allow to rest at least 30 minutes and no more than 60. If you must rest dough longer than an hour, refrigerate it until you’re ready to roll it out.
3. To roll the dough:
   1. If using a rolling pin, roll the dough until about twice as thick as you would when making fettuccine.
   2. If using a stand mixer rolling attachment or hand cranked pasta machine with “1″ as the widest setting, pass the dough repeatedly through the rollers, increasing the number setting each time, up to and including the “4″ setting.
   3. If your roller gizmo’s widest setting is “10″, pass the dough repeatedly through the rollers, decreasing the number setting each time, up to and including the “6″ setting.
4. Allow dough sheets to dry a bit but not as much as you would for normal pasta dough.
5. Cut each sheet into 12 inch sections.
6. If using stand mixer or hand cranked pasta cutters:
   1. Pass the sheets individually through the largest pasta cutters, usually fettuccine-sized.
   2. Place newly cut fettuccine aside on a floured surface and repeat the process for all the dough sheets.
7. To cut by hand (see poorly focused pictures below):
   1. One by one, lightly flour each sheet, fold it in half, then in half again.
   2. Using a sharp knife or pastry cutter, trim off the  2 ends of the folded dough sheet (sfoglia).
   3. Cut your noodles. Tagliatelle are no less than ¼ inch (6.4 mm) wide. Fettuccine are no less than ⅓ inch wide (8.4 mm). Pappardelle are no less than ½ inch (12.7 mm) wide.
   4. Unroll the cut sections to produce the noodles, place the newly cut pasta aside, and repeat the process until all the dough sheets have been cut.
8. When finished, cover the noodles with a clean kitchen towel and use ASAP in Mar’s pizzoccheri recipe.

 *     *     *

The dough sheets must be well-floured to prevent them from sticking when folded and cut.

 *     *     *

Now, I realize that  this may seem like a difficult process just to make some pasta, especially for the inexperienced pasta maker. As I’ve mentioned, if you’ve made pasta at home, my precautions will make sense and this will probably not seem so difficult. If you haven’t,  I’d suggest you start with a regular pasta dough recipe (see Mom’s Pasta Dough) before attempting this one. This dough is not nearly as “forgiving” as normal pasta dough and, as such, is not a good dough to use when learning the ropes of pasta making. Besides, you can always use regular fettuccine or tagliatelle noodles in your pizzoccheri or, if you must have buckwheat, try soba noodles. Don’t let your noodle prevent you from enjoying a great dish!

And thank you, Mar. When all is said and done, I learned both a new recipe and how to make buckwheat pasta. Not a bad outcome.

 *     *     *

 *     *     *

Dad's Dandelion Salad

*     *     *

When the lawns started to green each Spring, the adults in the old two-flat became dandelion pickers. We kids, depending upon our age, also took part.  When very young, Mom & Zia would take us to some parkland where we’d play as they “harvested” the tender,  young dandelions growing about. A couple of years would pass and we would be considered old enough to join in on the fun. We were each given our own butter knife, shown how to cut the greens out of the ground, and taught to leave the area if “traces” of dog were spotted.  So, off we proudly went, with knife in one hand and an Easter basket in the other. That’s right. Our Easter baskets were re-purposed each Spring and used to carry the harvest.

Now, Dad loved his cicoria and Sis & I often went with him, spending Sunday mornings after Mass picking dandelions. We loved every minute of it — until we were around 8 or 9 years of age. It was about that age when we learned that not all kids spent Sunday mornings picking dandelions. In fact, we were the only ones to do so. Peer pressure being what it was, we began to balk at the idea of spending Sunday mornings picking weeds. Did that stop Dad? Not in the slightest, for Dad’s love of cicoria knew little of, nor cared about, peer pressure. If anything, Dad’s peers probably encouraged him to get out there and pick those greens. For Sis and I, it wasn’t so much that he picked the greens, it was when and where he chose to do it.

You see, the old two-flat was on the same block as the parish church and about a half mile from both was a freeway. Having attended an early morning Mass, Sis and I would jump into the back seat of the car and off we’d go with Dad as he ran errands and stopped for “un caffè” with friends or family. That first part of the ride was fraught with anxiety for Sis and I. If Dad turned left at the Church, we were fine. It’s when he turned right that we began to get nervous — and it grew worse as we approached the freeway. If he turned anywhere before the overpass, we breathed a sigh of relief and all was well.  The same held true if we drove over and beyond the bridge. It was only when we heard his turn indicator as we drove on the overpass that we knew we were heading for the freeway and trouble! “Please, Dad, NO!” As soon as he made the left turn, Dad pulled the car onto the entrance ramp’s shoulder, no more than 10 feet from the corner.  There, in full view of our fellow parishioners — and classmates — walking to-and-from Sunday Mass, Dad pulled out his penknife & paper bag and started picking weeds, while Sis and I, mortified, dove for cover in the back seat. How could he do this to us! Two forevers later, he’d return to the car and off we’d go to the park where the pickings would be better, or so Dad said. We didn’t care. We just wanted out of there!

 *     *     *

Insalata della Cicoria

 *     *     *

Looking back, and hindsight being what it is, I’m pretty sure that Dad stopped along that ramp for more than just some dandelion greens. To begin with, Dad was a practical joker and he probably stood outside of the car and laughed as Sis and I tried to hide ourselves in the back seat. And although at the time it seemed like an eternity, we were actually parked there for only a few minutes and Dad never returned with more than a few greens, if any. No, we always needed to go to the park afterward and, suddenly, Sis and I were more than happy to accompany and even help him, proving there’d be no need to ever stop on that ramp again. As a result, we had all the greens Dad needed in no time flat and soon we were on our way to our next stop.

See what I mean? In today’s vernacular, we got played!

 *     *     *

Preparing a Dandelion Salad

Although I’ve seen dandelion greens in produce markets, the leaves are very large and usually served cooked. We use are the tender new plants that begin to grow in early Spring. Look for dandelions in areas where there is little chance of fertilizer or weed killer having been used and as far away from dog “traffic” as possible. Open parkland is good, as are rural fields.  Look for young plants. If it has a bloom, it’s likely too old and too large. Once you’ve found one suitable for harvesting, use your knife to sever the plant from its roots below ground level. Continue harvesting until you’ve enough for your needs. I normally pick enough for a minimum of 2 salads.

Once home, soak the greens in cold water. One by one, rinse under running water and trim away any off-color leaves and all of the (brown) root stem.  There may be underdeveloped flower buds in the heart of the plant. I remove them; you may prefer otherwise. Depending on the size of each plant, you may wish to cut it in half or, by trimming off the very bottom of the plant, separate the individual leaves. Place trimmed greens in cold, fresh water and continue until all are cleaned and trimmed. Dry the greens and reserve enough for your salad. Wrap the rest in a paper towel, seal in a plastic bag, and refrigerate. The greens will stay fresh for a few days if stored properly.

The salad itself is really quite basic and you may wish to add more ingredients. Our insalata della cicoria consists of dandelions, some sliced onion, chopped hard-boiled eggs, a dressing of oil & red wine vinegar, and seasoned with salt & pepper. That’s all there is to it and I believe that’s because the greens were special and only available for a few weeks every Spring. Keeping the salad simple ensured that the tender dandelions took center stage and their flavor wasn’t overpowered. Make yourself an insalata della cicoria and you’ll find it a tasty little salad and, like asparagus, a great way to bring Spring to the dinner table.

And if you’ve children, you may wish to borrow a page from Dad’s parenting book. Keep an old butter knife and bag under the driver’s seat of your car. If the kids are “acting up” in the car, just drive by a favorite playground or practice field and announce that the dandelions look delicious and that “Everyone’s going pickin’!”  I’m willing to bet that you’ll only need to get out of the car one time, if at all, especially if you wave to their friends as your drive up to the curb. Best of all,  you’ll give them a great memory to recall when they reach — ahem — middle age.

 *     *     *

*     *     *

Crescia al Formaggio

 *     *     *

You may recall last Christmas I posted a baccala recipe called Baccala alla Marchigiana, in honor of Zia and her Mother-in-Law, Nonna. Shortly after it was posted, I began getting referrals from a website called Scoop.It. I followed the links back and within that website is another that highlights Le Marche, the district of Italy that Mom’s family, the Bartolini, came from. I was very surprised to see that our baccala recipe was listed in a collection of Le Marche’s Christmas Eve dishes. Well, of course I subscribed and now I receive an email every week and depending upon the content, I may check out that week’s posts. Nothing unusual here, eh?

Last week, I received one such email and it featured the traditional Easter bread of Le Marche, Crescia al Formaggio. I’d never heard of this bread and just had to check it out. Shaped somewhat like a traditional Italian Christmas panettone, this bread is an egg bread that is loaded with cheese. Since this wasn’t a recipe of the site’s owner, Mariano Pallotinni,  a link was provided to its origin. I took the link and, once there, I immediately checked out the recipe and liked what I saw. I was especially pleased to see that I already had all the ingredients needed, meaning there’d be no run to the store on a cold, rainy day. So, not wishing to lose the page, I went to the URL to bookmark it. That’s when I noticed the website responsible for this authentic Marchigiani Easter bread was none other than the King Arthur Flour Co. website!!!

Once I got over the shock, I remembered that I’ve relied on the KAF website for other breads and the results were always good and, most importantly, consistent. Why not give this one a go? Well, I did and it’s been a while since I’ve enjoyed a new bread recipe as much as I enjoyed this one. Although the dough bears the characteristic yellow of an egg bread, there’s no mistaking that there’s cheese in the loaf, as your kitchen soon fills with the aroma of cheese bread baking in the oven. Nor is there anything shy about the flavor of cheese in the finished loaf but, if that’s not enough, there’s also a healthy bit of pepper added to give one’s palate a bit of a bite. No doubt about it, this is a bread I’ll bake again and again, whether or not it’s Easter.

*     *     *

Just chillin'

*     *     *

Oh, yeah. There’s one more thing about this recipe that came as a surprise. Last Friday, I baked the loaf pictured within this post. On Sunday, I spoke with Zia and told her about the bread recipe I found via a Marchigiani website. As soon as I mentioned “Crescia al Formaggio,” Zia recalled the cheese bread that Grandma made at Easter when she and Mom were little girls. Of course, she couldn’t remember exact amounts but the 2 ingredient lists are pretty much the same, except that Grandma used Swiss cheese instead of the Asiago that I added. Considering she was baking this bread during the worst of the Great Depression, we both agreed that Grandma probably used whatever cheese she had on hand. So, for those keeping track, this KAF recipe has now been authenticated by 2 sources. although I honestly cannot believe the path it took to come back to my family’s kitchens.

Before I send you to the websites, I want to clarify a couple of things. The recipe calls for 1¼ cups of cheese and suggests using Parmesan, Pecorino Romano, and/or Asiago cheeses. I combined equal parts of Pecorino and Asiago. Luckily, someone in the KAF Comments section asked for the amount of cheese needed by weight rather than volume. They responded that the required 1¼ cups of cheese equals a weight of 6 oz. With that, I followed the recipe exactly and, as I said, was very happy with the results. Wish I could say the same for my braiding skills. Having neither a panettone nor brioche pan, I followed the suggestion of braiding the dough. As you’ll see, my braid leaves much to be desired. Next time, I’ll follow Grandma’s lead and just make a round loaf.

*     *     *

When Bad Braids Happen To Good Bread Dough

*     *     *

Recipe Links

Mariano Pallotinni’s site, Le Marche and Food

King Arthur Flour Co., Italian Easter Cheese Bread Recipe

*     *     *

But of course …

As I mentioned, I baked this bread on Friday and spoke with Zia about it on Sunday. Later that evening, as I was clearing out a spam folder, I came across a miss-sorted mailing from the King Arthur Flour Co. that highlighted 3 classic Easter breads. You guessed it. One of them was today’s Italian Easter cheese bread.

*     *     *

Hard

Those who have followed this series may notice the similarities between today’s recipe and that of my ricotta. The main difference between the 2 recipes is the amount of milk fat in the dairy products used. In the case of ricotta, warmed whole milk separates into ricotta & whey with the addition of white vinegar. To make mascarpone, combine equal amounts of heavy cream with half-and-half, warm, and use lemon juice to separate the mascarpone from the whey. In both instances, the curds are strained and the resulting cheeses are ready for use in your favorite recipes. Yes, it is that simple and those of you have made the ricotta know exactly what I mean. Best of all, it is far cheaper to make mascarpone at home than it is to purchase it from your grocer. For example, the dairy products I used cost about $4.50 and resulted in 16 oz. of cheese. An 8 oz. container of mascarpone costs about $7.00 at the same store. Needless to say, since coming across this recipe on the Fankenhauser Cheese Page, I’ve not bought a bit of mascarpone from any store.

So, what can you do with all of that homemade mascarpone in your refrigerator? Well, add a little confectioner’s sugar and heavy cream, whip it, and the result may be served with berries in a variety of ways or used as a luscious topping for your favorite dessert. Use mascarpone as the creamy base for a number of delicious pasta dishes, perfect as primi or secondi piatti. Combine it with your favorite cheeses (cheddar, Monterey Jack, Asiago, etc.) and use the mixture to stuff jalapeños to make poppers.  And of course, use it to prepare tiramisu, the quintessential Italian dessert. Given mascarpone’s creamy texture and relatively mild flavor, the only limit to its uses is your own imagination.

*     *     *

Hand-Cut Pappardelle with Spinach, Pecorino Romano, and Mascarpone

*     *     *

Before beginning, please refer to my Cheesy Stuff page. Chock full of cheesy details, it provides information about ingredients, cleaning/sterilizing equipment, spices & seasonings, a few tips, and sources for supplies and information.

*     *     *

Home-Made Mascarpone Cheese Recipe

yield: slightly more than 1 lb. (485g)

Ingredients

• 1 pint heavy whipping cream
• 1 pint half-and-half
• 2 tbsp fresh lemon juice

Directions

1. Place the cream and half-and-half into a clean, sterile pot with a lid and heat over low to med-low heat until it reaches 185˚. Stir frequently to prevent cream from scorching on the pot’s bottom. A double-boiler works fine, too.
2. Add lemon juice and stir until thoroughly combined.
3. Cover and maintain 185˚ temperature for 5 minutes, stirring occasionally. Mixture should show signs of thickening.
4. Remove from heat and place covered pot into the refrigerator overnight.
5. The next morning, the mixture should have thickened more and you should see traces of the whey beginning to separate from the curds. .
6. Cover a large strainer with a clean, sterile handkerchief.
7. Gently pour the curds into the handkerchief.
8. Grab the handkerchief’s 4 corners, tie them, and use them to hang like a sack over the sink or a large pot. If your kitchen is exceptionally warm or if it has drained a few hours and still not to your liking, place everything into the fridge to drain.
9. Drain until the mascarpone is the consistency you prefer. To hurry the process, carefully twist the “sack” to force the whey out of the cheese.
10. Place cheese into container(s) and refrigerate. The mascarpone will remain fresh for about 1 week but is best when used immediately.

*     *     *

Notes

Unlike some of the other cheeses, you can use ultra-pasteurized dairy products to make mascarpone — but I would avoid them if possible. You’ll get the best tasting cheese if you use raw dairy but it is illegal to sell raw milk in many States, including Illinois. With raw dairy products off of the table, you’re left with pasteurized and ultra-pasteurized products. Although both processes negatively affect the mascarpone’s taste, it’s worse with ultra-pasteurization. So, I only use ultra-pasteurized products when I’ve no choice.

Some sites and cheese recipes call for using tartaric acid instead of lemon juice to separate the curds from the whey when making mascarpone. This additive can be bought online and is available at a couple of the resources I’ve listed on my Cheesy Stuff page. I have never used it and am perfectly happy with the mascarpone that results from using lemon juice.

Coming Attractions

Here is the recipe for the Pappardelle with Spinach, Mascarpone and Pecorino Romano Cheeses dish pictured above. Recipes for the remaining pictured dishes, as well as Aunt Lil’s tiramisu, are forthcoming.

Feta cheese is next in this cheesy series.

*     *     *

Inspired by the Fankhauser Making Mascarpone At Home webpage.

*     *     *