Tag: recipes

How To Make Feta Cheese at Home and Chicken Rollups with Feta and Spinach

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I may not have been posting as frequently these days, but that doesn’t mean I’m not working on some great culinary projects.  In August The Alchemist and I went to a cheese making class were we learned in a group setting how to make various cheeses. Our section worked on making Feta. As the class was only a few hours, it was condensed, and the finished product which we had to divide and share, wasn’t salted or complete. But we learned the theories and principles. So armed with my own copy of Home Cheese Making by Ricki Carroll.  I found a great site for cultures and supplies and decided to commence on two projects. Feta Cheese and Petit Brie. Over the past year I also have aquired some supplies from this source. So you see it really isn’t that complicated to get started on your own cheese. Naturally raw milk, if you can get it, is best. Check with with your local CSA’s or farms.It’s worth the effort. However , if you can’t access raw milk, use PASTEURIZED but NOT ULTRA PASTEURIZED milk. I have found a good brand of goats milk from Whole Foods, but nothing compares to fresh. Read the labels to make sure it’s just pasteurized. In the beginning making your own cheese is not cheap, but its so worth it.

Feta is a Greek cheese that is soft and crumbly and is made from sheep (preferably) or goats milk. Feta literally means slice or piece and references the process of cutting the curds in the cheese making.   As time goes on with the aging process, the salt added to the cheese draws out more liquid. It can be aged in Brine as well. Lipase is found in goats milk which gives Feta a stronger and distinct flavor. You can purchase lipase( from your cheese making supply) and add it if using another sort of milk. But traditional Feta is made with either sheep’s or goats milk. Today Feta has Protected Designation of Origin ( POD) by the EU. That means only  cheese made in the traditional Greek style/ method of sheep  and or goats and sheep milk can legally be called Feta. Unlike the similar Danish cheese made with cows milk, which really isn’t Feta under this law. Think of it like sparkling wine or authentic Champagne made in the Champagne region of France.

I followed three recipes and found they were mostly  similar. I took my Feta an extra step and made a Brine with the leftover  whey and salt to age for 30 days. The salt mellows out over time and it’ s  wonderful but stronger in flavor than fresh Feta. So if you have the patience it’s worth it. If you don’t, you can have the Feta cheese in few days after aging . Count on setting aside a day for the process. A lot of it is waiting  for it coagulate , ripen, stir, and  mostly draining. So you wont be glued to the kitchen.

I have a recipe for you today for a dish I  made with Feta. But here is a good recipe for the actual making of the Feta Cheese. I urge you to invest in Home Cheese Making by Ricki Carroll. You can get everything you need and the recipe here. I find that even though I used store purchased goat’s milk, my cheese held up in the brine . I used Angelic Farms recipe for the brine . 5 tablespoons of salt ( Kosher or sea salt) dissolved in 20 oz of Whey. It did not disintegrate. I also invested in Mad Millie’s Feta Mold and Brining Container.

I hope to share my Brie posts with you soon. It’s aging nicely in the fridge.

“Blessed are the Cheesemakers”

Monty Python’s Life of Brian

 

Chicken Rollups with Feta and Spinach
 
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Entree
Author:
Recipe type: Cheese
Serves: 4
Ingredients
  • 4-5 Boneless skinless chicken breasts
  • 1 lb Fresh spinach
  • 1 cup of Feta
  • I small can stewed tomatoes or canned cherry tomatoes
  • Marjoram
  • Black Pepper
  • Salt
  • Olive Oil
Instructions
  1. Pound your chicken breasts with a meat tenderizer. Salt and Pepper to taste and set aside.
  2. On a cutting board roll up and julienne your fresh spinach leaves and place ribbons into a bowl. Reserve some for the later.
  3. Add Feta and crumble and mix with the Spinach.
  4. Taking the breasts, sprinkle the feta and spinach mixture on top and carefully roll up.
  5. Place in a oiled casserole or stainless steel pan that goes into the oven. Seams side down.
  6. Sprinkle with Marjoram and more salt and pepper to taste.
  7. Pour the stewed tomatoes and juice on top of the stuffed chicken breasts.
  8. Add the rest of the spinach and mix into the liquid so it stays moist.
  9. Preheat oven to 375.
  10. Cover with foil or cover and bake ½ hr . After ½ hour remove foil cover and let continue to cook until chicken is done and the liquid is bubbling. Be sure the spinach on top stays in the juices so if softens/ wilts and cooks. This will take approximately one hour.
  11. Serve with pasta or rice.
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Honey Sesame Wings with Lemongrass Chili Ginger Salt and The Elephant in the Room

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I remember when I first started this blog many moons ago, Certain Someone asked me as he munched on one of my less blog worthy meals, why don’t I show recipes for wings. He liked the endless way I made wings. I thought wings were low brow and simplistic to be  featured here, as who wouldn’t  know how to make wings? With blogging I find I make the assumption everyone who reads Coco Cooks is a natural  and willing cook. Some are and some aren’t. If you look around some of the most successful popular blogs keep it simple and approachable for the masses. As it is often the  case it isn’t about the food so much, but the hype and persona behind the blog. I’m not one of those blogs. Yes I have simple recipes, but I also have some complicated challenging ones. I like to push myself. My blog, like my kitchen, is my laboratory.I would like to think you come here  as a reader because you like my style overall in the kitchen and in life. I’ve been thinking a lot about the blogging world these past few weeks and have a lot of inward thoughts  both positive and at times negative, on the  multitude of players and ways that I won’t discuss too much publicly. But every now and then it’s good to reassess “Why I’m here” and why I put it the time and effort  and money to share my ideas via blogging . I will say to borrow the words of someone I know , “it’s a splintered community”. I see a  vibrant robust community that’s reflective of life, and that’s not  always fair, just , even, or sane. The good , bad, and ugly, and questionable.  Many rally to a  worthy cause or event  without hesitation and show  great support and love. Some just as worthy causes or life events or tragedies in the community are overlooked with barely a ripple.I guess I feel a  little guilty because some tragedies  I find out about too late  and feel helpless about,while others I see daily due to explosion of Social Media. But, I and others, can’t ignore the huge the huge elephant in the room.Those in my circle may know who and what I refer to. To address the elephant may be interpreted as bitter or full of snark , but it’s not my intention. I have seen some people shamed for saying what they feel because its goes against the popular current. I recognize we all approach and react to grief differently.  I’m compassionate and feel for all . But I am observant to all that’s going on around me. It’s all about perception.

I blog as a medium because I love it, pure and simple. The perks and opportunities  have been great and many doors have opened for me to meet great people and participate in some fun events. But I do it because cooking food and travel, more so than Blogging itself, is my passion and what drives and consumes me. It’s funny. My new co workers approach me each day to ask me what I cooked the day before. They look at me in that  strange but appreciative interest that comes with someone  who’s  ardent .They love and respect my passion for food as well as my honesty. It’s nice to see a true honest passion  without questionable motivations these days amidst dissent, divisions and uncertainty.

Last spring walking through the  Naschsmarkt in Vienna, I discovered a shop that’s the inspiration for this dish. Kim’s Kocht Shop and Studio. They had a line of exquisite flavored salts and I purchased a Lemongrass Chili Salt there packaged nicely in small Weck containers. Sadly I used my last drop of the fantastic  finishing salt. So with spice grinder in hand, I decide to  make my own with a few variations. So here are some tasty easy wings, with an exotic twist influenced by my interests and passions, food, culture and travel. Enjoy it. I know I did. But most important, do what you love, show your love, and stay true.

Honey Sesame Wings with Lemongrass Chili Ginger Salt
 
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Fried wings with flavored salt with a honey sesame sauce
Author:
Recipe type: Appetizer
Serves: 2-4
Ingredients
  • 1 stalk lemon grass
  • ½ chunk of ginger peeled and sliced
  • 2 dried Thai Chilies
  • Coarse Sea Salt or Kosher Salt
  • 2 lbs chicken wings , cut
  • Oil suitable for frying ( pomace, vegetable,peanut, grape-seed, etc.)
  • 4 tablespoons honey
  • 2 tablespoons Dark Sesame Oil
  • 1 teaspoon rice vinegar
  • 2 tablespoons sesame seeds ( to be toasted)
  • 1-2 cloves garlic minced
  • A few drops Fish Sauce
  • Lime , quartered for garnish
Instructions
  1. Take a spice grinder and add about 1 -2 tablespoons of the sliced stalk of lemongrass. Add the peeled ginger , and dried chilies and pulse until minced.
  2. Add enough salt to fill grinder( approx ½ cup or more). Pulse to blend.
  3. Store in jars to use as a finishing salt.
  4. In a small dry fry pan, toast the sesame seeds. Do not burn.
  5. In a small bowl mix the honey, sesame oil, rice vinegar, and fish sauce. Add the toasted sesame seeds.
  6. Put aside.
  7. Wash and dry your wings. Cut into pieces at the joint.
  8. Prepare your frying pan or deep fryer and fry the chicken ( plain) until golden and crispy at approx a steady temp of 350.
  9. When done and golden take out and drain on paper towels.
  10. Immediately sprinkle the Lemongrass Chili Ginger Salt onto the hot wings.
  11. Drizzle with the honey sesame sauce and serve extra on the side for dipping.
Notes
Be careful with the salt when sprinkling, as the finished salt is finer and goes a longer way.
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Packing and Pressure Canning Tuna

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One of my kindred spirits in the food blogging community is Heather of Voodoo and Sauce. She is an inspiration. I remember reading a post last year in which she packed her own Albacore tuna. As you know I like to challenge myself and I was determined to do this on my own . I love  canned tuna, especially the more expensive ones found in specialty stores with better grades of olive oil and spices as flavor. Once you make your own , all else pales in comparison. It’s great to have on hand to toss into salads and  other dishes. Pressure canning tuna may intimidate some, but its easier than you think. You just need a pressure canner as opposed to the water bath method to ensure all the harmful micro organisms are killed as it’s a low acidic food. I won’t say this experiment was flawless. For the first time ever I had two jars explode while canning and that is why my house smelled of fragrant tuna. The odds were it was bound to happen and could be attributed to a few reasons . Nevertheless I still had some great jars left that survived intact and have been enjoying them. I used Blue Fin tuna as I couldn’t find Albacore. I varied my flavors with dried lemongrass ,  fresh rosemary or fresh dill. You can use water or olive oil. I prefer oil, but be prepared for more mess when canning.


Packing and Pressure Canning Tuna
 
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Canning fresh tuna
Author:
Recipe type: entree
Ingredients
  • Bluefin or Albacore Tuna
  • Kosher Salt
  • Fresh or dried herbs like dill, rosemary, peppercorns, lemongrass
  • Peppercorns
  • Olive Oil or water
  • ½ pint jars
  • Pressure Canner
Instructions
  1. Sterilize your jars and lids according to manufactures instructions.
  2. Cut your fresh raw tuna into medallions or pieces that will fit into the jar when packed.
  3. Pour olive oil or water carefully into the jar. Fill just to cover but leave ample head space below the ring ( approx ½ inch to ¾ of an inch) as the fish will make its own juices. If its overfilled , the lid wont seal.
  4. Pack you choice of herbs and spices.
  5. Top each jar with ½ teaspoon of Kosher salt.
  6. Wipe rims and carefully seal.
  7. Take a Pressure canner with a rack and and fill with 1.5 inches- 2 inches of water. The rack is essential so the jars wont break form the heat and rattling pressure. Make sure there is enough water , but it doesn't reach the ring of the jar. Unlike water batch canning , the jars don't have to be submerged in water. Pressure canning builds up humidity but you don't want the canner to run dry as its dangerous to open under pressure.
  8. Follow Pressure Canner instructions and use the weight pressure of 11.
  9. Pressure Can for at least 90 minutes. Watch carefully and reduce heat if necessary according the canners instructions on maintaining proper pressure.
  10. After the time has elapsed , let canner cool down and remove when cool.
  11. Place jars on a rack or towel and wait for the ping sound to signify if the jars are properly sealed. This will happen over the course of the next few hours. When you press down on the center there should be no resistance. ( See you jar manufacturers instructions).
  12. If not sealed refrigerate and consume immediately over the next few days.
  13. There may be some grease residue on outside of jar after canning and that can be cleaned and removed with vinegar and water.
  14. Can be kept in a dry cool place for 6 months to max of 1 year.
Notes
Please read and follow your jars and Pressure canning instructions.
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Chocolate Chip Whey Brioche and The Four Pounds of Cheese Project

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A few weeks back Jeni invited me and many other people to to her special Facebook project to raise awareness for weeks period on what we waste food wise. We were asked to photograph and write about it. Here is the Facebook page , where a lot of discussion and tips are available. I had every intention to jump right in and photograph and blog about my own personal waste, but life got in the way with the new job and catering gigs. I am aware that I do waste, no matter how hard I try not to. The biggest culprit being the spoilage of my bi weekly organic vegetable box. I can’t make or eat the produce fast enough and it spoils quickly being organic. As a chef I’m old school, and raised by a mother who used everything up in the kitchen , as she learned from her mother. Bones, end and pieces all go into the pot. But there are some things you can’t save and use fast enough when its past being good. Here is a photo  of some stuff I threw out that week to make room in the fridge for more. Certain Someone gets on me all the time for this.

I got to thinking a lot about waste that week as my friend The Alchemist treated me to a cheese making course at Angelic Farms. I will post all about that later.They are all about the earth and lack of waste at the farm. I learned many things that day but especially how to use Whey, a run off product from making cheese after the curds form, that’s full of protein. It never occurred to me to bake with it, add it to smoothies, soups, even lemonade. So I dutifully froze a quart of Whey leftover from class , as I knew it would be a while until I got back to it.  I cringe about the Whey I have thrown out and wasted in earlier cheese experiments.

Then the other day I adventurously started the process of making Brie (it takes months to age, so that won’t be posted until later on the Fall). Naturally I had tons of Whey, I would say almost a gallon). As it was a rare day off packed with kitchen experiments, I dusted off the old Kitchen Aid and mixed some flour with just water salt and yeast and let rise overnight in the fridge , until I could get back to it. In my reading I saw most bread recipes with Whey called for fat, as the protein made a chewy but very tender  dough. So I bravely resolved to cut in the butter and eggs the next day to my starter dough, and it worked! I wanted a more of Brioche type of bread. I’m rather proud of myself for making a great recipe fully off the cuff. I’m am getting more confident as  a baker. I work now with a lot of Europeans who are very particular about their bread, and I took the brioche to work. They loved it and were impressed. That’s huge to me, as I love it when people enjoy my food. Unfortunately my shapes in the mini Panettone cups didn’t hold and the end result look like a limp part of the male anatomy ( according to one person) , but it was delicious , so who cares. I’m happy something I would have thrown away and wasted ordinarily in my past cheese experiments turned into something so good.


Chocolate Chip Whey Brioche
 
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A rich Brioche type of bread made with Whey
Author:
Recipe type: Bread
Ingredients
  • 6 cups All Purpose Non Bleached Flour plus 1 cup extra for kneading and the later
  • 1½ tablespoon instant yeast
  • 2 tablespoon warm water
  • 4 cups of Whey
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • 1 scoop of Meyenberg Powdered Goat Milk ( approx 14 grams or 1 tablespoon)
  • 2½ sticks unsalted butter at room temp
  • 3 eggs
  • 1 cup semi sweet chocolate chips
  • Egg wash of 1 egg beaten to 1 teaspoon heavy cream
  • Extra butter for greasing rising containers or baking tins.
  • Disposable Panettone baking cups ( no greasing needed)
Instructions
  1. The night before in the bowl of the stand mixer add yeast, sugar and some water . Let stand for a few minutes until dissolved and slightly foamy.
  2. Add the flour, powdered goats milk,whey, and salt.
  3. Mix with the paddle first, then switch to the dough hook. Make sure you scrape down the sides to incorporate all the ingredients.
  4. Grease /Butter a rising container with lid to hold the dough.
  5. Add the dough, which will be more on the wet side, and cover with lid.
  6. Place in the refrigerator overnight to slowly rise.
  7. The next day take butter out to become room temperature and soft.
  8. Take the dough out and add to the stand mixer bowl.
  9. The next few steps will get a little messy and the workout the stand mixer.
  10. Punch down the dough and place in the bowl of the mixer. Cut the butter into small pieces and add.
  11. Add one egg at a time.
  12. Slowly with the dough hook cut in the butter and eggs. The dough will be wet and messy so you can add slowly the extra flour ( 1 cup) to help bind the dough.
  13. The final dough should be sticky but not too wet.
  14. Once all is mixed, add the chocolate chips and continue to need on a low speed with the dough hook.
  15. Turn out and scrape the dough into a floured surface and finish kneading with your hands.
  16. Place back into the a clean container , cover and allow to rest for 3O minutes.
  17. Preheat oven to 400.
  18. Prep your baking tins or cups.
  19. Shape you dough into desired shapes for the baking cups or tins.
  20. Brush with egg wash and let the dough rise for another 30 minutes or so.
  21. Bake until golden. Depends on size and shape to determine if finished.
Notes
This is a two day or overnight process.
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The Ebb and Flow of Life and Some Lobster Rolls

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Finally a moment to reconnect with me, my home, and blog. The past few weeks have been crazy busy , but in a good way.  I have so much to tell you. First I got a job! Yeah. Is it the sort of job I was seeking or used to? Not necessarily, but its in my field of expertise ( retail cosmetics management), and company I have long admired and respected. I had to take a pay cut, but its the sort of company you start from the bottom and that’s OK with me as I actually snagged a management position. And great benefits ! This is why we work. The first week I hit the ball out of the park and the powers that be are impressed with my knowledge and history. So for now it works for me and I am grateful. I think there are so many people who refuse to take a step back or settle in this ecomony, but I dont want to sit at home whining and broke  waiting for handouts from Certain Someone (he’s been awesome and very supportive by the way, but a girl has to have her own stash and means). I have met many like myself or even not that were making over six figures andf suddenly having to fall into service jobs or retail after being laid off. You do it with your head held high and joy and gratitude.

I also have been juggling Coco Cooks Catering , and have to date produced two successful events. I love it when people love my food and services. I have been studying and working part time in the industry towards this for years to learn the ropes and it is actually into fruition. I know the level of hard painful work involved and have no illusions of instant payoff and glamour. I do it because I love it. Word of mouth and reputation is huge and that’s how it all started thanks to French Foodie Mom and her social set. You never know and  must be ready when opportunity comes knocking. After the first event  everyone said I should I should focus on this and get my business affairs in order. Thanks to my generous aunt, I got the small start up moneies needed to be totally official and meet all requirements. with insurance, licenses, etc. It’s a lot of work and detail, but worth it. Can I give up the day job yet? No. But that day will be coming. Here is a great article in the New York times addressing that very issue. Read it if you want to take a leap into entrepreneurship. I think this is the wisest way to start and I realize it means burning the candle at both ends. But the payoff will be worth it.

My latest client  wanted a whole Cape Cod Surf and Turf Theme . She had very definitive views of what she wanted food wise and her decor which was lovely. Naturally I knew I had to add Lobster Rolls to my menu proposal as well. They were the hit of the party! I remember those fantastic lobster rolls I had in Boston a few years ago. There are two camps for making Lobster Rolls. The simple rich decadent tossed  in butter  method or the Celery  and Mayo way.

Here is a simple recipe  to celebrate the last few days of summer. My recipe in my head is for 200 mini Lobster rolls , but I will pare it down to give you an idea of proportions. The key to a great Lobster Roll, which will have people bursting into your kitchen demanding more, like the the party guests, is a heavily buttered toasted bun. I also used a mixture of Creme Fraiche or Sour Cream cut into the mayonnaise to add extra flavor, and reduce an overly mayonnaise, fatty taste. A little secret a chef taught  me along the way.

Here was the final menu for the event. The top hits being the Lobster Rolls, Beef Tenderloin Crostinis with choice of Horseradish Aioli or Red Pepper Aioli, and the Herb Stuffed Cremini Mushrooms topped with Tallegio. Oh and Shrimp and Deviled eggs with Wasabi! It was all so good.

Traditional Deviled Eggs and Wasabi Deviled Eggs

Old Bay Marinated Shrimp on Skewers

Herb Stuffed Cremini Mushrooms topped with Tallegio Chesse

Lobster Rolls

Beef Tenderloin Crostini with Red Pepper Aioli or Horse Radish Aioli

Cheese and Relish Platter with Coco’s Picklings Giardiniera

Warm Spiced Mixed Nuts ( Pistachios, Pecans,Cashews, Almonds)

 

Mini Lobster Rolls
 
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A entree or appetizer for a summer soiree.
Author:
Recipe type: Entree
Ingredients
  • Lobster Claw and Knuckle Meat ( wholly cooked frozen and defrosted)
  • Mayonnaise
  • Creme Fraiche or Sour Cream
  • Celery finely minced
  • Celery Seeds
  • Celery Salt
  • Melted Butter
  • Mini Croissants (cut in half) or a split Hot dog Bun type of bread for an Entree
Instructions
  1. Remove the lobster meat from the shells and place in bowl.
  2. Depending on quantities needed , take 1 part mayonnaise to ⅓ part cream fraiche or sour cream. You don't want to much of this and you want the lobster salad to hold and not be soupy.
  3. Add minced celery( again depending on quantity and taste)
  4. Add a pinch of celery salt and celery seeds to taste to build up to taste.
  5. Mix thoroughly and chill until ready to use.
  6. In a separate pot melt the amount of butter needed to dip and toast the quantity of bread you are using.
  7. If you serving these as appetizers cut the mini croissants in half and split lengthwise.
  8. In a grill pan or skillet pour in some butter to soak the bread in.
  9. Place the buns split open to absorb the butter and lightly toast on each side. Set aside until ready to fill.
Notes
As I made this recipe for a very large crowd, I am giving you the ingredients and method, as opposed to actual quantities of ingredients.
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Off to do another proposal for a client on this rare day off. Life is good. Enjoy it and embrace it.