Greek Yogurt

I have been eating a lot of Greek Yogurt lately, the price is a bit more than regular yogurt but I like the texture and health benefit of Greek yogurt! Greek yogurt is thicker and creamer but best of all has twice the protein of regular yogurt which keeps you fuller longer!! When the Greek Yogurt is on sale at the store you can pick it up for $1 for a 6 ounce container…a gallon of 2% milk is under $3. So we can make 21 6 ounce containers of yogurt and save $18 and make a better product. I read the label in the yogurt container and it’s not made with just milk and fruit…they add sugar, high fructose corn syrup and other chemicals and preservatives. Save money and eat healthy…sounds perfect for me.

The process is VERY easy.

You will need the following
One gallon of milk (whole, 2% or 1%)
One container of plain Greek yogurt
Mason jars (4 large qts holds a about a gallon of milk)
Cooler or insulated bag that will hold jars
Thermometer

Fill your mason jars with the milk leaving an 1 ½ inches of head space
Place the filled mason jars in a large stock pot with water and bring the temp of the milk to 180F

Remove the jars from the stock pot and place in a tub or sink with stopper. Add ice and water to the tub, keep checking the temperature of the milk till it comes down to 120F.

Take your container of plain yogurt and mix with some milk pour this in your mason jars with your heated milk bringing the level of the mixture almost to the top.

Cover the jars with a cap or plastic wrap and place in your cooler. If the entire cooler is not filled find some more mason jars and fill them with the hot water you used to heat the milk with cover those jars as well, you could also use a towel, you just want to fill in and insulate the vacant space in your cooler. Our cooler bag happened to fit into our oven so we place it in there for extra insulation.

The jars should remain untouched for 12 – 15 hours. Then refrigerate. You can stop at this point and have regular yogurt or you can strain for Greek style yogurt.
Place paper towel or butter muslin cloth in a strainer, place yogurt in the strainer and in about in hour you will have creamy style Greek yogurt.

I love to add fresh or frozen fruits and berries…it’s a great, healthy and inexpensive breakfast or snack!

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Yogurt

Dry Sausage and Cappocola Making

My father and his friend Vito have been making dried sausage and cappocola for years; now as they are aging and slowing down it is time to pass the torch. Phil has been helping them for the past few days taking it all in.
They purchased 4 30 pound cases of “collar cut” pork; it is a special cut of pork from the neck. The dried sausage starts with 60 pounds of pork. It is ground in a meat grinder with coarse cut blade and plate. The meat is then blended 1 cup of salt, ¼ cup of pepper and ¼ of fennel. It is allowed to sit for one day in a cool room kept at 60f. They then stuffed the meat into natural hog casings that had been soaked lemon water for 24 hours, turned inside out and rinsed. The sausage is then hung and allowed to dry for one week and then cryo-vac sealed.
The cappocola starts off by salting one side of the meat and placing on a plastic covered table placed on a slight incline for 24 hours. A plastic tub is placed on the floor to catch the blood that drips from the meat. The meat is then turned over and salted on that side and again left alone for 24 hours. The meat is rinsed with water to remove the salt, soaked in white wine for flavor. We then coat the meat with a coarse ground black pepper and tie the meat. It is hung in a room that is kept at 60F for one month. After the meat is cured it is cut in half and cryo-vac sealed.
Both the sausage and the cappocola are best served sliced very thin and at room temperature.

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Dry Sausage and Cappocola Making

125 Pounds of Pulled Pork!!

Yesterday Saturday, October 17th was the annual Harvest Festival to benefit St. Pius V School in Providence, RI. This was our second year participating with our booth “Hog Heaven”. A friend of ours who is in the meat business generously donated 125 pounds of boneless pork shoulder the buns were donated by a local bakery and we bought all the ingredients for the BBQ sauce so 100% of the proceeds went to the school! We raised $700+!!

In preparation, one week before we made the BBQ sauce this will allow the flavors to marry. We used one gallon of ketchup, the zest of 4 limes and the juice of 6, ½ cup of Triple Sec, ¾ Cider Vinegar, 2 tablespoons of Cinnamon, 1 tablespoon of Allspice, 2 teaspoons of Cumin, Coriander and Chili Powder and one cup of brown sugar. We let this sit in a bowl for one day and bottled it.

On Friday; the day before the event we prepped the meat by trimming some of the fat but not all – Fat = Flavor!! The meat was rubbed with a dry rub mix of:

4 Cups of Brown Sugar
1 Cup Kosher Salt
¾ Cup of Cinnamon
2 Tablespoons of Allspice, Onion Salt and Chili Powder
1 Tablespoon of Cumin

The fire was started in the wood fired brick oven and allowed to burn for 2 hours. We removed most of the coals and put the meat in the oven, the oven was about 500F. The meat was in disposable aluminum roasting trays then placed in metal roasting pans, this was done for ease of cleanup. We then added to the pile of hot coals one bag of mesquite wood chips that had been soaked in one bottle of Crown Royal whiskey. Closed the oven up at 9pm leaving the door slightly ajar to allow for smoking of the chips.

The next morning at 9 am, we unloaded the oven and drained the juices that colleted in the roasting pans into a pot. We transported the meat to the festival and fired up the smoker. All but two pork shoulders were put on the smoker. We placed those two shoulders in an electric roasting pan and pulled the pork, as the day went on we would refill the electric roasting pan with additional shoulders from the smoker and pull them. Using the electric roasters the meat can tend to dry out the meat so we would add the juice and fat we had drained off from the roasting pans.

Everyone enjoyed the pulled pork and homemade root beer…we enjoyed making it and the school made money. A perfect day!

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2009 St Pius Harvest Fest

Cabbage Kale and Bread Soup!

Once again, the garden provides inspiration! We grew several Savoy cabbages in the garden this year. This cabbage is just spectacular! I have made this soup several times, however, never with homegrown Savoy cabbage. I picked it from the garden moments before it went into the chicken stock…can’t get much fresher than that.
This recipe is so with the trouble and time. You will need to multi task to keep the prep time to a minimum. Please do not let the anchovies scare you they melt in the bacon fat or you can just skip them and add salt!
So here is what you will need

Ingredients
• 3 quarts good-quality chicken (I like College Inn BOLD in the brown box)
• 1 Savoy cabbage, stalks removed, outer leaves separated, washed and roughly chopped
• 2 big handfuls of kale, stalks removed, leaves washed roughly chopped
• About 16 slices stale Italian bread
• 1 clove garlic, peeled
• Olive oil
• 1 pound of bacon cut into lardons
• 1 (4-ounce) can anchovy fillets, in oil
• 3 sprigs fresh rosemary, leaves picked
• 7 ounces fontina cheese, grated
• 5 ounces freshly grated Parmesan, plus a little for serving
• Sea salt (if you are not using anchovies)
• Couple large knobs butter
• Small bunch fresh sage, leaves picked

Directions
Preheat your oven to 350 degrees F.
Bring the stock to the boil in a large saucepan and add the cabbage and kale. Cook for a few minutes until softened (I did this in 2 batches). Remove the cabbage and kale to a large bowl, leaving the stock in the pan.

Toast all but 5 of the bread slices or in a toaster or on a cookie sheet in your oven, then rub them on 1 side with the garlic as they come out of the oven or toaster, and set aside.

Next, heat a large deep fry pan on the stovetop, start to fry your lardons of bacon (lardon is bacon cut into rectangular pieces) now add your anchovies. When the bacon is golden brown and sizzling add the anchovies. Once the anchovies are melted, add the rosemary and cooked cabbage and toss to coat the greens in all the lovely flavors. Put the mixture and all the juices back into the large bowl.

Place 4 of the toasted slices in the casserole-type dish, in 1 layer. Spread over 1/3 of the cabbage leaves, sprinkle over a 1/4 of the grated fontina and Parmesan and add a drizzle of olive oil. Repeat this twice, but don't stress if your pan's only big enough to take layers - that's fine. Just pour in all the juices remaining in the bowl and end with a layer of untoasted bread on top. Push down on the layers with your hands.

Pour the stock gently over the top until it just comes up to the top layer. Push down again and sprinkle over the remaining fontina and Parmesan. Add a good pinch of salt if you did not add the anchovies and drizzle over some good-quality olive oil. Bake in the preheated oven for around 30 minutes, or until crispy and golden on top.

When the soup is ready, divide it between your bowls. Melt the butter in a frying pan and quickly fry the sage leaves until they're just crisp and the butter is lightly golden (not burned!). Spoon a bit of the flavored butter and sage leaves over the soup and add another grating of Parmesan. Such a great combo!
This is a great hearty dish for those crisp cool nights!

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Cabbage Soup

Blueberry Wine

We have been making wine directly from crushing grapes or with a kit. Phil decided to try something different and make a blueberry grape wine. We started with 4 pounds of green grape and 6 ½ pounds of blueberries. We first crushed the green grape then the blueberries in the hand-cranked crusher. We put them in a stockpot added water to cover the fruit and added 7 pounds of sugar. We let this boil for about 10 minutes.

We then placed a mesh bag over the primary plastic fermenting bucket. This was to catch the skins of the grape and blueberries. We poured the mixture into the bucket and tied off the mesh bag. At this point, we added cool water to bring the volume up to the 3-gallon point and allow mixture to become room temperature. At this point we than could add 2 teaspoons of yeast nutrients, ¾ teaspoon of pectin enzyme and 1 package of champagne yeast. We chose champagne yeast to dry the wine out so it would not be too sweet. We stirred the mixture twice a day for 3 days. On the third day, we pressed the juice from the skins that were in the mesh bag. We let the juice stay in the bucket for another 3 days.

The juice was then transferred to a glass carboy where it was allowed to ferment for 1 week. We racked the wine to get rid of the sediment. Racking just means transferring from one container to another. The wine was again allowed to sit and ferment for 2 more weeks.

When the wine in the carboy stops producing gas its time to bottle. We transferred the wine from the glass carboy to a plastic bottling bucket. The bottles and corks were sterilized and we began to transfer the wine into the bottles and corked the wine. It will now sit and age for about 3 -4 months before we will be able to drink it

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Blueberry Wine

Smoked Salsa

We have an abundance of tomatoes and peppers from our garden. It has been a banner year for tomatoes since we had so much rain early in the season! Therefore, we decided to make salsa with our harvest.

7 pounds of chopped tomatoes
1 pound of finely diced peppers
1 large red and yellow onion chopped
1 head of garlic chopped
1 bunch of cilantro (just the leaves)
1 bunch of thyme (just the leaves)
6 red hot peppers chopped
3 tablespoons of kosher salt
2 ounces of lime juice
6 shakes of Tabasco Smoked Chipotle sauce
1 capful of liquid smoke

First, we boiled the jars, rings and lids to sterilize. Chopped all the ingredients. In a pan with hot oil we added the onions let them cook for about one minute then add the garlic. We then added the peppers and tomatoes salt, hot peppers, lime juice, Tabasco and the liquid smoke. This cooked for about 8-9 minutes we then added the cilantro and thyme.

The mixture was removed from the stove and we began to fill the jars with the salsa. We wiped the edge of each jar with a clean paper towel then lifted the lid with a magnet and placed the lid on the top of the jar. You need to be careful not to touch the sterilized lids and jars so your salsa does not become contaminated, Once the lid is in place we twisted the rings in place to hold the lids. Back into the boiling water bath. The jars boiled for 15 minutes and were removed from the water and allowed to cool. As the jars are cooling, you will hear the lids popping and sealing themselves. If they do not pop, you can push them down and as long as they do not pop back up it is a good seal! Once completed cooled we removed the rings and labeled the salsa. Good eats!!!

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Smoked Salsa

Spent Grain Bread

We helped a neighbor make his first batch of beer some grain was used in the brewing process so we thought we would attempt to make a Spent Grain bread. The recipe is adapted from Peter Reinhart's Whole Grain Breads book (if you like whole grain bread, this book is great!). It takes two days, but it is worth the wait. It uses 'spent grain’, which is the grains that are left over from brewing beer. In the home brewing process, these grains were steeped for about a half hour in boiling water. The taste, texture, and color of the bread will vary considerably with the type of grain used for the beer there will be a big difference between a stout and pale ale grains, our bread was made with pale ale grain. If you're not a home brewer try asking your friends or you could also ask a local microbrewery.

This recipe makes two medium or 4 small loaves, or about two dozen rolls.

Day 1:
About 20 minutes of work.
Soaker
The soaker works to hydrate the grains in the whole wheat by mixing it with water and salt and let it sit overnight. This makes the grain softer but also enhances flavor and makes the bread a little sweeter (check Reinhart's book for the whole explanation).
Ingredients:
• 454 g / 1 lb whole wheat flour
• 1 tsp (8 g) salt
• 1½ cups water
Mix all soaker ingredients until flour is fully hydrated, then cover and let sit at room temperature for 12-24 hours. Can be refrigerated up to 3 days.

Biga
Reinhart uses the term 'Biga' for an overnight starter that uses a small amount of yeast and also soaks the whole wheat flour to increase flavor and acidity.
Ingredients:
• 454 g / 1 lb whole wheat flour
• 5/8 tsp active dry yeast (1/2 tsp instant dry yeast)
• 1½ cups warm water
Make a well in the flour. Pour the water into the well and then sprinkle the yeast in the water. Mix the water, gradually drawing in all the flour until hydrated. Once you have a ball of dough, knead in the bowl using wet hands for about two minutes. You may need to wet your hands again, but be careful not to add too much water to the dough.
Let the dough rest for five minutes, and then knead again with wet hands for about one minute. This time, the dough will be easier to work with, although it will still be tacky. Cover and refrigerate for at least 8 hours.

Day 2:
About 2 hours de-chill, then 20 minutes mixing followed by 2-3 hours fermentation. Baking takes 45-60 minutes.
Now we make the bread. Remove the Biga from the refrigerator about two hours before starting to mix the final dough.

Ingredients:
• Soaker
• Biga
• 225 g spent grain
• 113 g whole wheat flour
• 2¼ tsp (10 g) salt
• 2 Tbsp + 1 tsp active dry yeast (1½ Tbsp instant dry yeast)
• 85 g (4½ Tbsp) honey
• 2 Tbsp vegetable oil (optional)
• Extra whole wheat flour for adjustments
Chop the soaker and biga into 10-12 smaller pieces each - sprinkle some extra flour to keep them from sticking to each other. Hydrate the yeast in a little warm water (just enough to form a thick paste). Add to biga and soaker pieces along with the remaining ingredients except extra flour. Mix with a spoon or knead with wet hands for a few minutes to evenly distribute all ingredients. Take the dough out onto a lightly floured surface. Knead for 3-4 minutes until dough is soft and tacky but not sticky. Form the dough into a ball and let it rest on the counter for five minutes.

Knead the dough again for about a minute. The dough should feel soft, supple, and very tacky. Place the dough into a lightly oiled bowl, covering it in oil on all sides. Cover the bowl and let the dough rise at room temperature for 45 to 60 minutes.

Form the dough into two loaves or smaller rolls. Cover loosely and let rise an additional 45 to 60 minutes.

IN A COVENTIONAL OVEN: Preheat oven to 425F. Add a steam pan to the oven and a hearth stone. When you put the bread into the oven, pour a cup of water into the steam pan and spray several times with a water mister inside the oven (not on the bread). The purpose is to create steam that will produce a crusty crumb on the bread. Lower the temperature to 350F and bake for 20 minutes. Rotate the bread 180°and bake another 20-30 minutes until the bread is done (thump the bottom to hear if it sounds hollow).

IN A BRICK OVEN: Heat oven to about 500F have a cast iron fry pan heating in the oven. Take out coals and cast iron pan and brush off hearth surface. Put pan back in oven and pour heated water in pan to create steam. Place the loves of bread in oven. Spray inside of oven with a misting spray bottle Close oven check after one half hour you may need to let the loaves stay in for another 15 minuets or so (thump the bottom to hear if it sounds hollow).

Cool on a wire rack and enjoy! Leave a comment if you try it out and let us know how it went.

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Spent Grain Bread

Homemade Soda

Today we made three batches of homemade diet soda. We started with Cream, then Raspberry and lastly Root Beer. It is a very simple process the one caveat is you must sterilize everything that comes in contact with the liquid and keep an eye in the temp of the liquid or you could lose the whole batch to mold or non-carbonation.

First, we sterilize the bottles with a solution of C-Brite, a powder mixed with water; you can find it at any homebrew store. We own two bottle washers one we put the C-Brite mix in and one we fill with plain water. First we rinse with the C-Brite and rinse with the water. We now need to sterilize the bottling bucket once again first the C-brite and a rinse with plain water to remove the residue from the C-Brite.

Now to make the soda mix. We mix one package of champagne yeast (purchased from the homebrew store) in one cup of 100F water, mix and let sit or bloom. Next in a sterilized bowl, we place 6 cups of Splenda and 2 cups of white sugar. The soda ends up sugar free because the yeast eats the real sugar and produces carbon dioxide gas, which is the natural carbonation in our soda. If we did not put the real sugar in the yeast would not have anything to feed off of and the soda would be flat. We then add 100F water and the soda base and stir until all the sugar is dissolved.

The sugar, Splenda, soda base and water mix are now transferred to the bottling bucket and more water is added to reach the 4 gallon mark. The temp is tested again and should be in the 98 – 104F range. The bloomed yeast is now added and stirred vigorously.

The sterilized bottles are now filled with the soda mix and capped with sterilized caps. The soda should be kept at room temperature and will be fully carbonated in one to two weeks. If soda did not carbonate one or more of these things could have gone wrong – something was not sterilized and killed off the yeast, the bottles were not sealed correctly and the gas escaped, the mix was too hot or too cold and the yeast was killed off.

All supplies including the soda base can be found at your local homebrew store or on the internet!

Give it a try!

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Homemade Soda

When Life Hands You Cucumbers

I must have planted too many cucumber plants! We can’t keep up eating them so what do you do when life hands you cucumbers…make pickles! I love crunchy refrigerator pickles the “clausen” type so this recipe fit’s the bill

Fermented Dill Pickles – Refrigerated “Clausen” Type

Pickling Cucumbers
12 Fresh Dill Flower heads, or
2 Tbsp Dried dill weed and
2 Tbsp. Dried dill seed
10 to 12 Cloves Garlic
6 to 8 Peppercorns
1/4 Cup Vinegar
1/2 Cup Salt
1 1/2 Quarts Water

Rinse but do not wash the cucumbers. In your container add garlic, peppercorns, and vinegar. Dissolve salt in water and add to container. Stir. Add your cucumbers and dill. Fill container the remaining way with water. Cover.

Fermentation sequence
1. Clear brine – no cloudiness for 1 to 3 days
2. Cloudy brine with gas formation, 2-3 days
3. Cloudy brine – no gas formation, 5 to 6 days

Pickles ready to eat after 10-11 days.
Refrigerate pickles if you do not want to process them.

To process the pickles
Fill clean, sterilized quart jars with pickles to within 1/2inch of the top. Wipe, seal, and process in a hot water bath at 170 degrees for 15 minutes. Remove and place on towel in a draft free area. Let jars stand for 12 hours. Label and date. Store in a dark, cool area.

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Clausen style dill pickles

New England Brown Bread

We were invited to a birthday party and when I asked the hostess what could we bring she suggested brick oven baked beans and New England Brown bread. We have made beans in the oven many times but the brown bread, now that was different.

For those of you who are not from New England; brown bread is steamed bread cooked in a tin can!! It is sweet, moist and goes great with baked beans.

1 cup of whole-wheat flour
1 cup of rye flour
1 cup of corn meal
1 ½ teaspoons of baking soda
1 ½ teaspoons of salt
2 cups of buttermilk
¾ cup of dark molasses
1 cup of raisins

We sprayed two tomato tin cans with vegetable oil

Combined all dry ingredients, added the wet ingredients stirred then added the raisins and mixed again.

We poured the batter into the oiled cans. Covered with tin foil

In a large cast iron pot we placed to upside down ramekins and placed the tin cans on top. We then added the water to the half waypoint of the can. Covered the pot and put it in the brick oven for 2 ½ hours the oven temperature was about 300 F. You can cook this on top of your stove simmering for 2 hours.

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New England Brown Bread

4th of July Feast - PIG ROAST!!

We started the smoker up at 6am! I am sure the neighbors were wondering what the heck are they doing now! It’s 4th of July and we are having a feast. Phil made cuts into the top layer of fat then coated the beef brisket and fresh pork shoulder with a spice rub consisting of the following

Spice Rub
Brown Sugar
Garlic Powder
Onion Salt
Cinnamon
Dry Mustard
Ground Allspice
Ground Coriander

The meat made it onto the smoker by 6:30 am; we added wood to the smoker about every half hour or so.

Our side dishes – baked beans and Asian style cole slaw. We soaked the great northern white beans overnight then boiled for one hour. Placed them in a crock-pot on low and added dark brown sugar, molasses, dry mustard bacon and onions fried in the bacon grease. The cole slaw is simple and delicious and no need to worry about mayo going bad in the heat. We shredded two heads of cabbage and four carrots, added rice wine vinegar, salad oil, sesame oil, salt, black and white sesame seeds.

Now for the star of the show the pig!! Phil arranged her on a bed of sweet potato, celery, onion and carrots. We filled her cavity with some red bliss potato, placed one in her mouth to hold it open during the cooking process and surrounded her with a few more potatoes. He then rubbed her down with a blend of cayenne pepper, onion and garlic salt and SMOKED paprika.

Phil makes a to die for BBQ sauce that was used for the pulled pork and beef. It keeps well so you can make one batch and use it several times. We store ours in old ketchup bottles.

BBQ Sauce
2 32ox bottles of ketchup
2 limes juiced with zest
½ cup cider vinegar
½ cup of Tequila or triple sec
4 tablespoons of cinnamon
1 tablespoon of each – Allspice, cumin and coriander
½ teaspoon of chili powder
1 pound of brown sugar

The Wood Fired Oven was fired up at noon, and the pig went in at 1:30. The oven temperature was about 500F. The Pig went in uncovered to sear and crisp the skin we covered her with heavy-duty tin foil about ½ hour later. We slowed the fire by removing some wood and allow the pig to cook slowly. She stayed in the oven for two hours we pulled her out and let her rest covered for about one hour, the internal temperature was 150F and will continue to rise as she rests. After pulling her out of the oven we brought the temperature of the oven back up so we could make some pizza it never got up to the high temperatures, we normally cook pizza at but due to time constraints, we went ahead with making 13 pizzas for appetizers. The pig went back in the oven after all the pizzas were cooked just to warm up Phil carved her and everyone devoured her!! She was cooked perfectly and was very tasty.

To view album click on photo below

2009 4th of July

Homemade Mozzarella Cheese

There is simply nothing better than homemade mozzarella cheese! One you have tried this you will never go back to store bought again. The most difficult part of the process is locating the supplies; we purchase our supplies from www.cheesemaking.com. They ship quickly and the prices are great.

We start by dissolving ½ teaspoon of Lipase powder in ½ cup of cool water; it needs to sit for about 20 minutes before adding to the milk. Therefore, I do this as I am preparing my ingredients and tools. The Lipase is optional but it gives the cheese a better flavor.

I pour two gallons of milk in to a CLEAN stock pot and bring it up to 55F over a medium heat stirring constantly; this step goes quickly so be sure to have your thermometer in the milk most of the time. When the milk reaches 55F, add 3 teaspoons of Citric Acid and your Lipase.

Heat the mixture to 90F over medium to low heat you will see the milk start to curdle. Off to the side I have waiting in a glass ½ teaspoon plus 2 drops of rennet mixed with ½ cup of water. When the milk hits 90F I add the rennet mixture. Gently stir in an up and down motion, while heating the milk to 105F. Turn off the heat. The curds should be pulling away from the pot and they are ready to be scooped out.

Scoop out the curds with a slotted spoon or a Chinese spider (that is what we use) put into a microwave safe bowl. Press the curds with your hands, pouring off as much whey as possible.

We then microwave the curds on high for 1 minute. Drain off the whey again. Gently fold the cheese over and over as if you are kneading bread. Again, microwave for 30 seconds on high drain off whey and add 2 teaspoons of salt. We use cheese salt but kosher salt is ok.

When the cheese is smooth and shiny we roll, it into medium size balls and place them in a bowl of water and ice to cool. Once cool we pat dry and wrap in plastic. This makes about 2 pounds of cheese. We also make ricotta cheese for the remaining whey…but that is another post!!

To see the album click on the photo below

Mozzarella Cheese