I’m not going to write too much about this for an introduction because it’s a pretty long post. I will say, “Wow! This was wonderful!”
My hand did get a little tired after the 6th or so ball of dough, but it was well worth it. I definitely want to make more of these little ears (I always thought they looked more like UFOs), before pasta weather is no more. Say, around July in Portland…
Fresh Semolina Orecchiette
From Gourmet Magazine
2 cups semolina
2 cups unbleached all-purpose flour
1/2 tsp salt
1 cup lukewarm water
In a large bowl stir together semolina and flour and form a well in center. Add water and salt to well and with a fork gradually incorporated semolina mixture until a dough is formed (some of the mixture will not be incorporated).
If after pulling the dough out of the bowl, you find you have a lot of flour mixture leftover (I did), go ahead and add a bit more water to make more pasta dough. You do want about 1/2 cup leftover semolina mixture that you will use while forming the pasta.
On a work surface knead dough, incorporating more . . . → Read More: Semolina Orecchiette (& What To Do With It)
Okay, wow, holy crap these were good! I was a little tentative at first but that was unnecessary because the sauce here really worked. Not too sweet at all and paired with the seared scallops it all just really, really came together. Who knew? Well, Dorie Greenspan, I guess. Thank you, French Fridays with Dorie for giving me a new, great thing to do with scallops.
Notes/things I learned:
1. Recipe is easily halved…this gave two people three scallops each at just under a half a pound.
2. I thought I had messed up my sauce at first because when I poured the orange juice and wine into the pan with the caramelized sugar, my sugar kind of hardened in places. But as I stirred with the wooden spoon it melted back into the sauce, averting disaster. Whew!
3. Scallops were perfect with about 2 minutes per side.
4. On the side we had some barley and rice pilaf and some roasted broccolini and asparagus.
I won’t post the recipe here (since we’re not supposed to), but if you search for it, you’ll find it. So even if you don’t have the cookbook yet (why??), you need to try this one! Here’s a . . . → Read More: FFwD: Scallops with Caramel Orange Sauce
So, I recently took a Cultured Chevre making class through Urban Cheesecraft & the Portland Bureau of Planning and Sustainability* and it was a lot of fun. And super inspiring! So inspiring that just one day later I was buying goat milk and hoping for the best.
The class that I took demonstrated making a culture chevre, which uses a culture + vegetarian rennet (and probably other stuff). You can also make a simpler, milder version that uses citric acid (or you can sub 1/8 cup cider vinegar for the 1 tsp. citric acid). Here’s a link to that recipe: Simple Creamy Goat Cheese.
Since I did take the class though, I purchased some culture, which you can find online at New England Cheesemaking Supply or also in Portland at the Urban Farm Store on Belmont, in SE Portland.
Before I start with the step-by-step, here are a few things:
1. If you are making the cultured version, you can’t use ULTRA-pasteurized Goat Milk. Some of the organisms you need for the cheese have been killed in the “ultra”-ization. Pasteurized Goat Milk is fine, though. I used Summerhill Dairy (carried by Trader Joe’s) and it seemed to work great. . . . → Read More: Adventures in Beginner Cheesemaking: Cultured Chevre
Do you still have a few Meyer Lemons hanging about that you really, really, REALLY need to use? Well, I recently found myself in that position and this is the recipe I came across. Fate? Perhaps, because I had exactly five lemons. I did not, however have cream. But I had half and half. See, it’s still kind of fate-ish. I ended up making what technically would be an ice milk* but wow, was it ever good!
If you want to do what I did, use 2 cups half and half and 2 cups 1% milk. You may do this because it has a lower fat content, you may also do it this way because you are too lazy to go to the store and get cream. I won’t judge you. If you want to make the original recipe, do what is written below.
I had a slight issue with the logistics, as my ice cream maker’s canister was not quite as frozen as it should have been. I hate it when that happens. I swear it seems I need to put it in the freezer a WEEK before I want to use . . . → Read More: Meyer Lemon and Cardamom Ice Milk (or Cream)