I’ve been reading Anna Karenina for weeks now, and it’s taking so long because I’ve discovered a new mystery writer after listening to VPR’s Vermont Edition.
Louise Penny seemed so nice on the interview, I picked up her first book the next day. It was a wonderful read. Three Pines, the village where the story takes place reminded me so much of Sharon, VT where we live. A small New England village.
The characters are fun and unique. They reminded me a lot of Fred Vargas’ characters, but less complicated. Adamsberg and Gamache (homicide detectives in Vargas and Penny’s novels) are very similar, they absorb information, very slowly.
I am now off to read the second book in the series: A Fatal Grace. Anna Karenina will have to wait a little bit longer.
I said in the previous post that I was going to try a cheddar, but I didn’t have the correct culture for it. I had some MM100 culture which is good for a Gouda, and is very similar to making a cheddar.
I started with about 3 gallons of farm-fresh cow’s milk.
I heated to 90F, at which point I added the culture (MM100 from Choozit, 1/8 tsp). After I let it ripe for 10 minutes, I added the rennet, about 3/4 tsp diluted in 1/2 cup of cold water.
After waiting and cutting the curd, and cooking it, I scooped it out in my mold.
Now, the fun part: pressing it overnight. Unfortunately, Ben’s press doesn’t come with a way to know how much pressure I am applying.
Undressing the cheese:
Now all we need to do is wait a few months…
Middle eastern food is my favorite ethnic food. Anytime I want something out of the ordinary, I am never disappointed by a middle eastern dish. It mixes ingredients we usually don’t use, and can be very light (this recipe is not one of those though).
Serving : 25-30
Preparation : 30 minutes
Baking time: 45 minutes
1 roll of phyllo dough sheets (Athens foods sell them by two per package) ~ 1 lb
8 tbsp butter melted
2 cups of crushed walnut
1/2 cup sugar
For the syrup:
1 cup sugar diluted in 3/4cup water
1 tsp fresh lemon juice
2 tsp orange-flower water
1 tsp rose water
allow the phyllo dough sheets to reach room temperature before using.
Brush a large dish that fits the dough with a little bit of butter.
Place a sheet of phyllo on this greased dish.
Brush the sheet with butter. Add another sheet and repeat the process until half the sheets are used.
In a food processor, crush your sugar, walnut.
Place this mixture over your pastry.
Place a phyllo dough sheet on top, brush with butter, repeat the process until you don’t have any remaining sheet.
Brush the top with butter. Cut in square or diamond shape.
In a preheated oven, 375F, bake for 45 minutes, or until top is lightly colored.
In the meantime, make the syrup.
In a saucepan, simmer the water+sugar for 10 minutes, no stirring.
Just after removing from heat, stir in the lemon juice, orange- flower and rose waters. Let it cool down.
Pour the syrup over the hot pastry, and set aside to cool off.
You can store this for a few days in an airtight container.
“A house is not a home unless it contains food and fire for the mind as well as the body.”
– Benjamin Franklin