Add to an empty stock pot (try to keep as much oil as possible remaining in the pan). Add carrots, white onion and leeks saute until the leeks are sweated, the onions translucent and the carrots slightly darker in color. Stock: Heat a large pan or wok on medium-high heat and add olive oil. For the garlic, pull out the individual cloves if you'd like, or just pat down the garlic heads with a paper towel (to absorb as much oil as possible). Drizzle with olive oil and sprinkle with salt and pepper.Bake for 25 minutes. Set garlic halves face-up on a baking sheet. Roasted Garlic: Preheat oven to 350 degrees F. Hang the cheesecloth from the faucet until the dripping stops completely. Tie the cheese cloth at both ends when the draining has almost stopped. Place the curds in the strainer to drain. Use a large metal slotted spoon (smallest slots possible a mesh strainer works well too) to scoop the curds out of the heated milk. Turn off the heat at this point (never let the milk boil a thermometer reading of 180 degrees F is perfect). Curds will begin to form, but as the milk heats up more they will separate. When the milk begins to lightly steam but not boil, stop stirring, but continue to heat. Set heat to high and keep the milk moving with a rubber spatula. Fill a stainless steel saucepan with the buttermilk and whole milk. Homemade Ricotta: Line a colander with cheesecloth. 5 heads garlic, sliced lengthwise in halfģ carrots, sliced on the bias to 3/4 inch thicknessģ cups unbleached all-purpose flour plus additional for dustingĢ whole acorn squash, peeled, seeded and cubed into 1/2-inch pieces
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |