THE EUCALYPTUS TREE...The world's finest Cuisine
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poppy1963
Born Yesterday
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It's one of "those" recipes....not much measurin' going on!
It's that ripe juicy tomato time of year here in the northeast USA and mmm mmm good is this salad! The juicier the better, too! But the measurements are vague - it's a "to your own taste" recipe!
Tomato Basil Salad
The tomatoes should be double the amount of black eye peas!
Very ripe juicy tomatoes, chopped
Lots of freshly chopped basil
Red onion, thin thin thinly sliced (so thin)
Fresh garlic, minced or chopped fine
1/4 c. cooked black eye peas per serving
2 parts balsamic vinegar
1 part extra virgin olive oil
Salt & freshly ground pepper
Mix all together and marinate 24 hours in fridge but SERVE at ROOM TEMPERATURE!
Great with fresh chewy bagels or maple rolls.
It's that ripe juicy tomato time of year here in the northeast USA and mmm mmm good is this salad! The juicier the better, too! But the measurements are vague - it's a "to your own taste" recipe!
Tomato Basil Salad
The tomatoes should be double the amount of black eye peas!
Very ripe juicy tomatoes, chopped
Lots of freshly chopped basil
Red onion, thin thin thinly sliced (so thin)
Fresh garlic, minced or chopped fine
1/4 c. cooked black eye peas per serving
2 parts balsamic vinegar
1 part extra virgin olive oil
Salt & freshly ground pepper
Mix all together and marinate 24 hours in fridge but SERVE at ROOM TEMPERATURE!
Great with fresh chewy bagels or maple rolls.
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starrynightin64
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but watch out.... there's never leftovers...the cub has lots of hungry friendskoalabear said:No but I'm great in the Kitchen...........
starrynightin64
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<whispers> is that one of those crotchless aprons from the Koala Collection???poppy1963 said:Oh the images that comment conjured...
* ahem...straightens & smooths apron*
starrynightin64
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welllll......poppy1963 said:Dayam...it's the standard attire, huh?
*and here I thought I was...special*
he only designs so many a year....
starrynightin64
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I had to eat take out yesterday cause you wouldn't cook again....koalabear said:
starrynightin64
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no I don'tkoalabear said:you eat that junk food everyday any way............
You just think that cause I am neglected
starrynightin64
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Yep... that's the correct wordkoalabear said:lmao....neglected........
starrynightin64
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you choking again?koalabear said:Phhffffttttttttttt.........
maybe you need to see a doctor
starrynightin64
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**unrolls sign & staples up poster....**
Missing one sassy KoalaBear....
watch for attitude & may bite
Missing one sassy KoalaBear....
watch for attitude & may bite
koalabear
~Armed and Fuzzy~
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stolen from LeZilla on the GB
So I decided to try my hand at organic, cultured butter making. It is all the rage on those food blogs.
I started out by mixing a quart of heavy cream with some organic yogurt. I let the mixture sit out for 18-20 hours until it became Crème fraîche.
After cooling it for a few hours, I then I dumped it all into my kitchenmaid mixer 600 and patiently waited while it whipped itself up into a frenzy.
Before long, it started to look like..well...butter!
Not only did the butter did I have, but a lovely portion of fresh buttermilk. The baking opportunities are endless.
I recommend this to one and all. It is fresh, sweet, creamy and unlike any butter you have ever had in your life.
So I decided to try my hand at organic, cultured butter making. It is all the rage on those food blogs.
I started out by mixing a quart of heavy cream with some organic yogurt. I let the mixture sit out for 18-20 hours until it became Crème fraîche.
After cooling it for a few hours, I then I dumped it all into my kitchenmaid mixer 600 and patiently waited while it whipped itself up into a frenzy.
Before long, it started to look like..well...butter!
Not only did the butter did I have, but a lovely portion of fresh buttermilk. The baking opportunities are endless.
I recommend this to one and all. It is fresh, sweet, creamy and unlike any butter you have ever had in your life.
starrynightin64
Gimpi Girl
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Hold it what happened to hand churning like I had to do back home??????koalabear said:
koalabear
~Armed and Fuzzy~
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Homemade Butter
2 cups (1 pint) heavy whipping cream, chilled
Pinch salt
You will also need a 2-quart jar with a tight lid, a marble, a strainer, a 2-quart bowl, a measuring cup and a wooden spoon.
Chill the jar and the marble in the refrigerator for at least one hour to help the butter form more quickly. Place the strainer over the bowl and set them aside. Pour the cream into the jar, drop in the marble, and fasten the lid tight. Shake the jar. At first you will hear the marble moving. After about 15 minutes, the cream will get so thick that you won't hear or feel the marble. The sides of the jar will be coated with thick cream. Continue shaking the jar. After another 15 to 30 minutes, butter will begin to form.
First you will hear the marble moving again, then the coating of cream will disappear from the sides of the jar and you will see lumps of butter in a milky liquid. The liquid is buttermilk.
Open the jar and pour the butter and the buttermilk into the strainer. The buttermilk will flow into the bowl, and the butter will stay in the strainer. Pour the buttermilk from the bowl into a covered container and store in the refrigerator. You can drink the buttermilk or use it in another recipe. Rinse the bowl with cold water to remove all of the buttermilk. Turn the butter out of the strainer and into the bowl. Cover the butter with cold water and then pour the water off through the strainer. Do not save this milky water. Keep washing the butter this way until the water you pour off is clear. You are washing out the buttermilk -- buttermilk that is not washed out will turn the butter sour.
Use a clean wooden spoon to stir and press the butter against the side of the bowl. Continue pressing the butter against the side of the bowl to work out any liquid that is left in the butter. Pour the liquid off. You may add the salt, if desired. Chill butter for 1 hour before serving. Makes about 6 ounces.
2 cups (1 pint) heavy whipping cream, chilled
Pinch salt
You will also need a 2-quart jar with a tight lid, a marble, a strainer, a 2-quart bowl, a measuring cup and a wooden spoon.
Chill the jar and the marble in the refrigerator for at least one hour to help the butter form more quickly. Place the strainer over the bowl and set them aside. Pour the cream into the jar, drop in the marble, and fasten the lid tight. Shake the jar. At first you will hear the marble moving. After about 15 minutes, the cream will get so thick that you won't hear or feel the marble. The sides of the jar will be coated with thick cream. Continue shaking the jar. After another 15 to 30 minutes, butter will begin to form.
First you will hear the marble moving again, then the coating of cream will disappear from the sides of the jar and you will see lumps of butter in a milky liquid. The liquid is buttermilk.
Open the jar and pour the butter and the buttermilk into the strainer. The buttermilk will flow into the bowl, and the butter will stay in the strainer. Pour the buttermilk from the bowl into a covered container and store in the refrigerator. You can drink the buttermilk or use it in another recipe. Rinse the bowl with cold water to remove all of the buttermilk. Turn the butter out of the strainer and into the bowl. Cover the butter with cold water and then pour the water off through the strainer. Do not save this milky water. Keep washing the butter this way until the water you pour off is clear. You are washing out the buttermilk -- buttermilk that is not washed out will turn the butter sour.
Use a clean wooden spoon to stir and press the butter against the side of the bowl. Continue pressing the butter against the side of the bowl to work out any liquid that is left in the butter. Pour the liquid off. You may add the salt, if desired. Chill butter for 1 hour before serving. Makes about 6 ounces.
starrynightin64
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no commentkoalabear said:I still hand "churn" quiet often.........
koalabear
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Homemade Butter
Makes 16 ounces of butter
6 cups organic heavy cream (I used one pint)
Salt to taste (optional)
1. Pour the cream into the bowl of an electric mixer fitted with a whisk. Tightly cover the top of the bowl with plastic wrap and start mixer on medium-high speed. The cream will go through the whipped stage, thicken further and then change color from off-white to pale yellow; this will take at least 5 to 8 minutes. When it starts to look pebbly, it’s almost done. After another minute the butter will separate, causing the liquid to splash against the plastic wrap. At this point stop the mixer.
2. Set a strainer over a bowl. Pour the contents of the mixer into the strainer and let the buttermilk drain through. Strain the buttermilk again, this time through a fine-mesh sieve set over a small bowl; set aside.
3. Keeping the butter in the strainer set over the first bowl, knead it to consolidate the remaining liquid and fat and expel the rest of the buttermilk. Knead until the texture is dense and creamy, about 5 minutes. Strain the excess liquid into the buttermilk. Refrigerate the buttermilk.
4. Mix salt into the butter, if you want. Transfer to an airtight container and refrigerate.
Adding 3 tablespoons of Yogurt or sour cream at the start really makes a great butter too....
Makes 16 ounces of butter
6 cups organic heavy cream (I used one pint)
Salt to taste (optional)
1. Pour the cream into the bowl of an electric mixer fitted with a whisk. Tightly cover the top of the bowl with plastic wrap and start mixer on medium-high speed. The cream will go through the whipped stage, thicken further and then change color from off-white to pale yellow; this will take at least 5 to 8 minutes. When it starts to look pebbly, it’s almost done. After another minute the butter will separate, causing the liquid to splash against the plastic wrap. At this point stop the mixer.
2. Set a strainer over a bowl. Pour the contents of the mixer into the strainer and let the buttermilk drain through. Strain the buttermilk again, this time through a fine-mesh sieve set over a small bowl; set aside.
3. Keeping the butter in the strainer set over the first bowl, knead it to consolidate the remaining liquid and fat and expel the rest of the buttermilk. Knead until the texture is dense and creamy, about 5 minutes. Strain the excess liquid into the buttermilk. Refrigerate the buttermilk.
4. Mix salt into the butter, if you want. Transfer to an airtight container and refrigerate.
Adding 3 tablespoons of Yogurt or sour cream at the start really makes a great butter too....
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