30 down... now what

So last night was the last of my 30 day 30 recipe challenge. As to be expected there were some great new dishes that came out of this, definitely things that I will try to incorporate into our routine. There were also a few that were not so good, but that is also the challenge.

So my question to YOU is:

What should my next challenge be?

I will take any and all suggestions...the best one will even get a prize.

Thanks,

James

roasted root veggies

One of the things that we periodically get from Irv and Shelley's is a soup mix of root veggies. This time I actually followed the recipe on the back of package for roasting them. The sauce had a nice flavor, but I need to almost quadruple the amount to get the flavor to come through.

Roasted Veggies

4 Tbs Soy Sauce

4 Tbs Maple Syrup

4 Tbs Olive oil

salt and pepper to taste

2 - 3 cloves garlic sliced

1 - 2 thyme

about 3 lbs root vegetables

Mix the dressing on a small bowl.

Cut the vegetables into even pieces, and toss with dressing.

Lay the vegetables on a tray.

Bake in a 450 deg oven for about 45 minutes.

Brownies

I have been told by many people that Gail's Brownies are the best and that there is no need to be messing around. I came across this recipe in Martha Stewart Living this month and figured I give it a try.

Double Chocolate Brownies

12 Tbs butter

9 oz dark chocolate

2 1/4 cup sugar

5 eggs

3/8 cup cocoa powder

2/3 tsp salt

3/4 plus 3 TBS flour

Preheat oven to 350. Line a 9x13 baking pan with parchment, allowing it to cover the sides as well. Melt the chocolate and butter in double boiler.

Add the sugar and stir to combine.

Mix in the eggs, one at a time.

Add the cocoa and salt.

Add the flour.

Pour into the pan and bake about 30 minutes.

Let cool in pan slightly, then lift out using the parchment. Remove the parchment and let cool completely before cutting.

Homemade Cheese

In my never ending quest to make great pizza, I figured the best way was to make everything myself. This brought me to making my own cheese. I was pointed to the New England Cheesemaking Supply Company and their "easy" kits.

There is no question that purely from a step by step stand point, this was fairly easy...but from a culinary standpoint I have a greater appreciation that is cheese making. Cheese making is definitely one of those culinary adventures that balances the art and science. You are turning liquid milk, via some crazy chemical reactions, into solid cheese. It is cool process, but one that I surely need way more practice at. Luckily, the kit has enough to make another dozen recipes, so I have some time.

Here is the recipe that I used to make mozzarella, everything you need except the milk comes in the kit.

Mozzarella

1 Gallon milk

1 1/4 cups water

1 1/2 tsp citric acid

1/4 tablet rennet

1 tsp salt

Start by dissolving the rennet in 1/4 cup water and the citric acid in 1 cup water.

In a large stainless pot, add the milk and pour in the citric acid solution stirring to combine.

Heat the milk to 90 deg.

Take off heat and add the rennet and stir for about 30 seconds. Let rest with a lid for about 5 minutes.

This is where all that crazy chemistry happens, the solution should now for a curd, with a clear whey liquid.

Using a long knife slice the curd and return to the burner. Slowly heat the mixture to 110 deg while stirring.

Heat a pot of water to 185 deg. Pour off the whey and then strain the curds.

Dip the curds into the hot water to slowly heat it up to about 135 deg. At this point the cheese will be stretchy. Pull cheese and add in the salt.

After the stretching form a ball.

Submerge the cheese in cold water to cool off the cheese.

What better way to use it then on pizza.

So for my first attempt it wasn't exactly a huge success. The result was a but tough. I guess I need to try again.

Garlic...

Ok so technically I did not need a recipe for this, but I am true to my challenge.

I was flipping through Martha Stewart Living and came across this and it worked perfect as I had just the right amount of bread.

Roasted Garlic with Parmesan

1 head garlic

about 1/2 loaf baguette

1 - 2 Tbs EVOO

salt and pepper

Parmesan

Slice of about 1/4 inch of the top of the garlic. Place on parchment and drizzle with about 1 Tbs oil and season with salt and pepper.

Wrap the garlic in the parchment then in foil and bake in 475 deg oven about 30 - 40 minutes until golden and soft.

Cut the bread and drizzle with oil, toast until lightly browned. To serve, shave the cheese with a peeler and serve with the garlic and toast.

Fennel...again

After a few successful recipes last week, I thought I would give fennel another go. This is a simple recipe. Letting the salad rest, allows the flavors to blend nicely.

This too is from the Moosewood Cooks at Home.

Fennel and Orange Salad

1 fennel bulb

2 oranges (I used blood oranges)

juice of 1/2 lemon

1 Tbs EVOO

salt and pepper to taste

Remove the tops of the fennel and thinly slice.

Place in a bowl. Section the orange and squeeze the extra juice into the bowl. Add the rest of the ingredients, and refrigerate for about 20 minutes.

cooking with Auden: Popovers

We were looking for some fun cooking activity we could do and I remembered that I had Pretend Soup.

This recipe was perfect for Auden to do (almost) all on his own.

Pop Overs

1 - 2 Tbs butter

2 eggs

1 cup milk

1 cup flour

1/4 salt

Preheat the oven to 375 deg. While its warming place the muffin pan with a little butter in each cup in the oven for a few minutes until soft. Then using a brush, spread the butter around the cups.

Break the eggs in a large bowl.

Add the milk and mix until combined.

Add the flour.

Pour the batter into the cups, filling about 2/3.

Bake for about 30 minutes. Serve with jam or honey.