walton_eats | Entries tagged with cheese

Tonight I made lasagna rolls with homemade spinach pasta and homemade ricotta. This is an amalgam of several different recipes.

Ricotta

1 gallon whole milk
1 quart buttermilk

Mix milks together in a heavy pot over medium-high heat, stirring occasionally. Once the milk starts to give off steam, stop stirring. When the mixture reaches around 175F, it will break into curds and whey. Gently run a spatula across the bottom to free up any curds sticking to the bottom of the pot.

Spoon the curds into a large colander placed in the sink or a large bowl, the colander lined with 6-8 layers of cheesecloth, lifting the sides of the cheesecloth to allow more of the whey to drain. Do not squeeze. When all of the curds are spooned into the colander, tie the corners of the cheesecloth together and let the cheese drain for around 15 minutes.

Move the cheese to an airtight container. Use within 5 days. Makes about 1 lb.

Pasta

250 grams unbleached all-purpose flour
250 grams semolina flour
1 10-oz package frozen chopped spinach
4 large eggs
Additional flour if necessary

Cook the spinach according to package directions. Let cool, then squeeze as much moisture out of the spinach as possible. Then squeeze some more. Then squeeze a little bit more.

With a sharp knife, chop the spinach as finely as you can. Alternatively, pulse the spinach in a food processor until finely chopped. Place the flour, spinach and eggs in the bowl of a stand mixer. Using the bread hook, mix on Speed 4 until the dough comes together. Change to Speed 2 and knead dough for 5-7 minutes, adding flour if the dough seems too wet.

Remove dough from bowl and knead by hand for a couple of minutes, until dough feels silky. Wrap tightly in plastic and let rest at room temperature for at least an hour.

This recipe takes about half this dough. Run enough dough through a pasta machine to make 12 12"x4" sheets. (ETA: I run them through to #6 on an Atlas hand-crank pasta machine.) Lay out on baking sheets to dry for about an hour. Wrap the rest of the dough tightly in plastic wrap and refrigerate. I'll make fettucine with the rest tomorrow :).

Cook pasta sheets in boiling, salted water for about three minutes. Remove and lay out on baking sheets to cool.

Filling

16 oz whole milk ricotta
10 oz frozen chopped spinach, thawed and squeezed dry
2 cloves garlic, finely minced or put through a press
1 large egg
1 cup grated or finely shredded parmesan cheese
3 ounces minced pancetta
1 tsp salt
1/2 tsp pepper

Mix all ingredients together in a medium bowl. Set aside.

Bechamel

3 tbsp unsalted butter
4 tbsp all-purpose flour
1-1/2 cups whole milk
1/4 tsp salt
1/8 tsp pepper
Pinch freshly-ground nutmeg

Melt butter in heavy-bottomed saucepan on medium-high heat. Whisk in flour and cook for 2-3 minutes. Slowly add milk, whisking constantly, and cook until sauce is thick and smooth. Season with salt, pepper and nutmeg.

Additional Ingredients

1 cup shredded mozzarella cheese
2-3 cups of your favorite marinara sauce
Additional parmesan

Assemble

Preheat oven to 450F. Butter a 9"x13"x2" non-metal baking dish. Cover the bottom with the bechamel. Working one at a time, spread about 3 tablespoons filling on a pasta sheet, roll up, and place, seam side down, on top of bechamel, two to a row, in six rows, without touching. Top with 1-2 cups marinara. Sprinkle with shredded mozzarella and additional parmesan.

Cover tightly with foil and bake for 25 minutes. Remove foil and bake an additional 15 minutes until sauce is bubbling and cheese is browned. Remove from oven and let stand for 10 minutes.

Serve with additional heated marinara on the side.

Trader Joe's sells a pre-made pizza dough in a bag (look in the refrigerated section near the cheese) that's really, really good. The package instructions state that it makes one 12" pizza. What I tend to do is divide it in half, then throw each half (yes, I can throw pizza dough :)) into a very thin, 12" or so, circle.

Tonight's pizzas? Placed on the crust in this order: some TJ's pizza sauce (decent), chopped fresh tomato, thinly sliced green onion, thinly sliced red onion sauteed in olive oil with chopped garlic, shredded mozzarella cheese, grated parmesan cheese, mushrooms sauteed in olive oil and finished with marsala. Baked on a pre-heated pizza stone in a 500F oven for about 12 minutes.

So very, very good.

The recipe I posted in my personal journal a few days ago. I made it for Tim tonight and, as predicted, he *loved* it.

Extra virgin olive oil
Unsalted butter
2 fresh halibut filets, about 2" thick and 1" wide, dredged in a bit of flour and seasoned with kosher salt and pepper
Several heirloom tomatoes, chopped
1 small red onion, quartered and sliced
1 clove garlic, minced
Approx 1-1/2 cups vegetable stock
Kosher salt and freshly ground pepper
Two or so tablespoons of chiffonade of fresh basil
1/2 lemon - zest and juice
Spring Hill Cheese Co. Mike's Firehouse Jack to grate on top (any good pepper jack will do, but there's something really special about this cheese)

No one had halibut filets, but Safeway had some gorgeous fresh halibut steaks, so I bought the thickest one they had and fileted it myself, giving me two 1/3-lb filets. It's amazing what a really sharp filet knife can do!

Our Centerville farmer's market had beautiful heirloom tomatoes for $1/lb. Yes, $1/lb. You could use regular vine-ripened tomatoes, or plum tomatoes, but I love the color and the flavor the heirlooms give to this dish. Between that, the lemon and the basil, it's Summer on a Plate.

Start the sauce by sauteeing the onion and garlic in a couple of tablespoons of olive oil and a tablespoon or two of unsalted butter. When the onion gets soft, add the tomatoes and saute for a few minutes. In the meantime, start searing the halibut filets in another pan, in a tablespoon or two of olive oil. When the tomatoes start to break down, add the veggie stock, and salt and pepper to taste. Cook down to about half thevolume. When the halibut is seared on both sides, remove from heat and let sit in pan, letting the residual heat finish cooking the fish. Finish the sauce with half the basil, lemon zest and juice. Adjust the seasoning.

Plate the dish by putting a tablespoon or so of sauce on the plate, laying the fish on top of the sauce, topping with sauce, some of the fresh basil, and grating a bit of cheese on the top.

So light, so simple, so healthy, so *good*. Thinly sliced baguette to soak up the sauce and a dry riesling to top it off.

A few weeks ago we had friends here for dinner. I wanted to make quiche - it can be made ahead, it offers endless variety and it really tastes good! But one of my friends can't eat cow's milk cheese, so Gruyère was right out. My friend's spouse suggested I use Manchego instead. I thought, "Why didn't I think of that!" Manchego shares a lot of qualities of Gruyere - the flavors and textures are similar - and it's made with sheep's milk.

I made two - one with spinach and bacon and one with caramelized onions and mushrooms sautéed and finished with port. The spinach and bacon one was good, but the caramelized onion and mushroom was *outstanding*.

This made two 8-inch quiche, baked in tart pans. I use Julia's classic quiche recipe as a jumping off point and then just play.

1 recipe pâte brisée, partially baked, recipe to follow
1 recipe caramelized onions, cooled, recipe to follow
1 recipe sautéed mushrooms, cooled, recipe to follow
3 eggs
1-1/2 cups heavy cream
1/4 tsp freshly grated nutmeg
1/8 tsp freshly ground black pepper
1 cup coarsely grated Manchego cheese

Preheat oven to 375F. Place a rack in upper third of oven.

Beat together eggs, cream, nutmeg and pepper. Set aside.

Place the tart pans with partially baked shells on a large baking pan. In each partially baked shell, spread a layer of caramelized onions.

Spread 1/2 cup cheese over the onions in each shell. Top with mushrooms.

Divide and pour egg/cream mixture over fillings in each pan. Allow a bit of room for puffing, but as you can see by the pictures, the liquid is almost at the top.

Bake for 30 minutes until puffed and browned. Let cool. Serve warm or at room temperature.

Pâte Brisée
2 cups all purpose flour
1/2 tsp salt
8 tbsp (1 stick) butter
3 tbsp shortening
5-6 tbsp ice water

In bowl of food processor fitted with metal blade, combine flour, salt, butter and shortening. Process with 12-15 1-second pulses until mixture resembles coarse bread crumbs. Add water, 1 tablespoon at a time, processing for a few seconds after each addition until mixture begins to come together. Let processor run and add water, about 1/2 tablespoon at a time, until dough comes together in a ball. Remove from processor and wrap tightly in plastic wrap. Refrigerate. Let rest at least an hour. I usually make it the day before I use it, letting it chill overnight.

Preheat oven to 400F. Divide dough in half. Roll to fit 8-inch tart pans. Line tart pans, pressing down and into the sides. Trim excess. Line each shell with foil, then fill with beans or pie weights. Bake for 8-10 minutes, until dough is set. Remove foil and weights, prick all over with a fork, and return to oven 3-4 more minutes until pastry just begins to color. Fill and bake as directed.

Caramelized Onions
Any excess can be saved and used in side dishes, are terrific on pizza, on burgers, hot dogs, or just plain eaten with a spoon. I *love* these things.

5 large yellow or sweet onions, thinly sliced lengthwise.
3 Tbsp butter
1 Tbsp oil
1 tsp salt
1/4 tsp sugar

Low and slow is the name of the game. In a heavy pot or dutch oven, cook the onions, covered, in the butter and oil at medium low heat for 15 minutes.

Uncover, raise the heat to moderate and stir in the salt and sugar. Cook, stirring frequently, for about an hour (or longer), until the onions have turned an even, deep golden brown.

Sautéed Mushrooms
You can use any combination of mushrooms that you'd like. I wish I'd had some fresh Porcini for this!

1/3 lb button mushrooms, sliced
1/3 lb oyster mushrooms, sliced
1/3 lb crimini mushrooms, sliced
2 Tbsp butter
2 Tbsp dry sherry
4 Tbsp port
1/4 tsp dried thyme
salt and pepper to taste

Sauté mushrooms in butter until they begin to give up some of their moisture. Add the sherry, port and thyme to the pan and cook on high until most of the moisture has evaporated and the mushrooms begin to brown. Taste for salt and pepper and season accordingly.

Total comfort food.

1/2 cup butter
1/2 cup all purpose flour
2 tsp dry mustard
1 tsp salt
1/2 tsp black pepper
1/4 tsp freshly ground nutmeg
5 cups milk
3 cups coarsely shredded Longhorn cheddar cheese
3 cups coarsely shredded Irish cheddar cheese (Dubliner is the brand I use)
1 lb dry elbow macaroni

Melt butter in large saucepan. Combine flour, mustard, salt, pepper and nutmeg. Add to melted butter and blend until smooth. Add milk and stir and cook until mixture becomes thick and starts to simmer. Add 2 cups Longhorn cheddar and 2 cups Irish cheddar to the mixture and stir until cheese melts smoothly into milk/flour mixture. Taste sauce and adjust for seasonings.

In the meantime, cook macaroni according to package directions. Drain and combine with cheese mixture. Pour into a buttered baking dish and sprinkle remaining cheese on top. Bake for 40 minutes in a 350F oven until lightly browned and bubbly. Let stand for ten minutes before serving.

Options:

Add a little heat by adding a small amount of ground cayenne pepper to the cheese sauce.
Add some grated yellow onion to the sauce before combining with macaroni.
Sprinkle the top of the casserole with bread crumbs before baking.