Tag: homemade
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Homemade Chevre (Fresh Goat Cheese)
The pungent, goat-y chevre you get in the grocery store is an acquired taste. I’ve definitely acquired it. But many people haven’t. Part of the reason it’s so pungent is that it’s old. The longer goat cheese sits, the more pronounced its flavor becomes. This flavor is caused by an enzyme called “lipase” that exists…
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All About Buttermilk
While I tell people that my favorite ingredient is pumpkin, that’s certainly true in the fall when pumpkins are in season. Pumpkin inspires me, and it’s what I’m known for…it’s my “signature ingredient.” But there’s another ingredient that I’m obsessed with, that I use every single day, and that I couldn’t live without. Buttermilk. Yet…
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A FRANK Tale: NYE 2013
Many of my readers have said they love my FRANK blogs more than any other, so I’ll try to blog about every FRANK dinner so you can all get a hint of what the experience was like for our diners. Please note that there are only a few photos of plated dishes on this blog…Jennie,…
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Ben’s Secret to Stock
Homemade stocks make ALL the difference in recipes, particularly in soups, sauces, and gravies. But who’s got room in their freezer for gallons and gallons of homemade stock? Lots of TV chefs will tell you to reduce the stock a bit and then freeze it in ice cube trays, but then you have to maintain…
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How to Make Aged Cheese: “Black and Bleu” Ricotta Salata
I’ve been making cheese at home for about 3 years now, and SO many fans have begged me for instructions on how to make cheese after I’ve posted photos of exquisite homemade cheeses. Cheesemaking is a specific hobby with it’s own set of necessary equipment and supplies. It’s sort of like wine making or beer…