Queso Fresco Mexicano

Posted on March 20, 2014 by admin
Queso Fresco Mexicano (Fresh Cheese)
Yields 1
One of the sessions that Wendy attended at the IACP Conference was titled "Artisanal Cheeses of Mexico". The panel that led this educational session was made up of Greg O’Neill, president of the American Cheese Society and co-founder and owner of Pastoral Artisan Cheese shops in Chicago; Carlos Yescas, founder and co-owner of Lactography; and Chef Rick Bayless, chef, author, TV host, and expert in Mexican cuisine. Chef Bayless shared this recipe for Queso Fresco, which was demonstrated and tasted in class along with Quesillo de Herba and Cotija de Origen.
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Cook Time
5 hr
Cook Time
5 hr
Ingredients
  1. 1 gallon whole or 2% milk—preferably from a small local dairy with grassfed cows: the richer the flavor, the better the cheese
  2. 2 cups buttermilk
  3. 1 teaspoon citric acid (aka sour salt)* OR 1 cup fresh lime juice
  4. 1 teaspoon salt (pure fine-ground sea salt works best here)
Instructions
  1. Culture the milk. Pour the milk into a large (at least 8-quart) pot—I typically use an 8-quart enameled cast iron Dutch oven or a stainless steel 12-quart stock pot. Stir in the buttermilk, attach an accurate thermometer that registers temperatures as low as 75 degrees and set the pot over medium heat. When the temperature reaches 75 degrees, turn off the heat, cover the pot and let stand 3 or 4 hours.
  2. Set the curd. If using citric acid, stir it into 1/4 cup cool water, continuing to stir until dissolved. Uncover the pot, set over medium heat and stir in the dissolved citric acid or the fresh lime juice. You will immediately see small curds start to form. Every couple of minutes, stir slowly, gently and thoroughly over the entire bottom of the pot until the milk reaches 195˚F—it’ll take just over 20 minutes. At this point the curds will very obviously be floating in the milky-transparent whey. Remove from the heat and let stand 5 minutes without stirring.
  3. Drain the curd from the whey. Wet a large piece of cheesecloth and drape it into a large colander. Set the colander in the sink. Using a large slotted spoon or a fine-mesh skimmer, carefully ladle all of the curd into the colander. Gather the cheesecloth up around the curd and gently press with the back of a large spoon to expel a bit more whey. Unwrap the curd onto a plate, break it up and sprinkle with 1 teaspoon of the salt. Work in the salt with a spoon or your fingers.
  4. Finish the cheese. Gather the cheese curds into a 1-inch-thick disk, transfer to a plate, cover and refrigerate until thoroughly chilled. The cheese should last about 1 week in the refrigerator.
Notes
  1. Sour salt is available in the kosher section of many grocery stores or online
Adapted from Season 7 of Mexico - One Plate at a Time
Adapted from Season 7 of Mexico - One Plate at a Time
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
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Cabbage Colcannon

Posted on March 13, 2014 by admin
Cabbage Colcannon
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. 1/3 head cabbage, cut into wedges to fit feed tube of food processor
  2. 4 russet (Idaho) potatoes (about 6 oz each), boiled in their skins and peeled (see tip below)
  3. 3/4 cup whole milk, heated just until bubbles form around the edges
  4. 2 TBSP butter
  5. 1 tsp salt
  6. freshly ground black pepper
Instructions
  1. Bring a large pot of water to a rapid boil. Meanwhile, in a food processor work bowl fitted with slicing blade, slice cabbage. Transfer to boiling water. Return to a boil and cook just until tender, about 4 minutes.
  2. Meanwhile, replace slicing blade with shedding blade. Add cooked potatoes and shred. Transfer to a warm serving dish . Add warm milk and mix until well blended. Add hot cabbage, butter, salt, and pepper to taste. Stir well and serve or place in warm oven (250 degrees F) for up to 30 minutes.
Notes
  1. TIP: the potatoes should be freshly cooked and hot. After removing them from the cooking water, run under cold water to remove the skins. Shred just as the milk is ready.
Adapted from 650 Best Food Processor Recipes
Adapted from 650 Best Food Processor Recipes
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
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Cinnamon Rolls

Posted on February 20, 2014 by admin
Big As A Plate Cinnamon Rolls with Gooey Frosting
Yields 12
Who doesn't love cinnamon rolls? After freezing weather, kids off school, and icy roads, what we all need is a big, sweet, spicy, ooey-gooey cinnamon roll--still warm from the oven. And not just any cinnamon roll, but one that is Big As a Plate! Sometimes bigger is better. Although these are not as big as the dinner-plate size rolls at Johnson’s Corner in Loveland, Colorado, they certainly fill out a dessert plate. For fans of cinnamon rolls from Wheatfields Bakery in Lawrence, Kansas; Machine Shed restaurants throughout Iowa, Wisconsin, and Minnesota; or excess in general—this is your roll. Frosting the rolls while still warm gives a happily gooey result. Makes 6 jumbo cinnamon rolls
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Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hr
Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hr
Dough
  1. 1 cup whole milk
  2. 4 tablespoons unsalted butter, softened
  3. 1/3 cup granulated sugar
  4. 1 teaspoon salt
  5. 2 large eggs
  6. 3 1/3 cups all-purpose flour, plus more for kneading
  7. 2 1/2 teaspoons instant or bread machine yeast
Pan Sauce
  1. 4 tablespoons unsalted butter, softened
  2. 2 teaspoons cinnamon
  3. 2 tablespoons granulated sugar
Cinnamon Filling
  1. 1 cup packed dark brown sugar
  2. 2 ½ tablespoons cinnamon
  3. 6 tablespoons unsalted butter, softened
Gooey Frosting
  1. 1 ½ cups confectioners’ sugar
  2. ¼ cup unsalted butter, softened
  3. Pinch salt
  4. 1 tablespoon whole milk
  5. 1 teaspoon vanilla extract
Instructions
  1. In a 4-cup measuring cup, combine the milk, butter, sugar, and salt. Microwave on High for 1 minute or until warm. Whisk in the eggs.
  2. In the bowl of a stand mixer fitted with the paddle attachment, place the flour and yeast. Add the liquid ingredients. Mix on low speed, stopping to scrape down the sides of the bowl from time to time, until the dough forms a soft mass and starts to pull away from the sides of the bowl, about 5 to 6 minutes.
  3. Remove the paddle attachment and switch to the dough hook. With the mixer on low, start kneading the dough with the dough hook. Sprinkle with a tablespoon of flour, if necessary, to keep the dough from sticking to the sides of the bowl. When the dough is smooth, not sticky, and springs back when you press it with your finger, you’ve kneaded enough (about 4 to 6 minutes). Place the dough in a large, oiled mixing bowl, cover with a tea towel, and let rise in a warm place at room temperature until almost doubled, about for 45 to 60 minutes.
  4. For the Pan Sauce, spread the butter in a 9-inch square baking pan. Combine the cinnamon and sugar and sprinkle over the bottom of the pan. For the filling, combine the sugar and cinnamon; set aside.
  5. Transfer the dough to a floured surface. Roll out the dough to a 12 by 26-inch rectangle. Spread the butter over the dough and sprinkle with filling. Pat the filling into the dough. Roll up the dough, starting with a short end, and form the cylinder into a fat 12-inch cylinder. Cut the cylinder into six slices. Arrange the slices, spiral side up, in the prepared pan. Preheat the oven to 350°F.
  6. Bake for 25 to 27 minutes or until risen and browned.
  7. For the frosting, whisk the confectioners’ sugar, butter, salt, milk, and vanilla together in a bowl until smooth. Spread over the warm rolls.
Notes
  1. This classic dough makes a cinnamon roll with a sweet flavor and a feathery crumb. Instead of using a stand mixer, you can also make this dough by hand. Makes 6 jumbo, 12 large, 16 to 20 medium, or 48 mini cinnamon rolls
Adapted from permission from I Love Cinnamon Rolls! by Judith Fertig, copyright © 2012
Adapted from permission from I Love Cinnamon Rolls! by Judith Fertig, copyright © 2012
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
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