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Know Whey: Sourdough Info
http://www.knowwhey.com/p/sourdough.html
Adventures in cooking, cheesemaking, and living.in Vermont. This page is an overview of my philosophy of Sourdough, a recipe for Sourdough Starter, and some tips on usage. Start to finish, making a starter that is active enough to use in baking will take about 7 days, but keep in mind, you only have to do this once! Mix 100 gm whole wheat flour, 100 gm unbleached white flour, and 130 gm water. With clean hands, knead until smooth; this will make a stiff dough. Remove all but 100 gm of the initial mix.
knowwhey.com
Know Whey: Repost - Spring Flatbread with Ham and Snap Peas
http://www.knowwhey.com/2012/07/repost-spring-flatbread-with-ham-and.html
Adventures in cooking, cheesemaking, and living.in Vermont. Friday, July 6, 2012. Repost - Spring Flatbread with Ham and Snap Peas. Here is a Springtime flatbread, featuring the first new peas and fresh herbs from the garden, an aged Reblochon cheese, and wonderful Vermont ham. On a crisp, quick sourdough pizza crust, this is a memorable combination of flavors. I collected a big double handful, then went to the herb garden and found lots of sage leaves, garlic chives and greek oregano. I wanted to have t...
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Know Whey: July Event - Vermont Cheesemakers Festival 2012
http://www.knowwhey.com/2012/07/july-event-vermont-cheesemakers.html
Adventures in cooking, cheesemaking, and living.in Vermont. Saturday, July 7, 2012. July Event - Vermont Cheesemakers Festival 2012. Coming July 22 at Shelburne Farms, this year's Vermont Cheesemakers Festival should be a must-see! Here are some images to give you an idea of what you will experience at the Festival. Held on the magnificent grounds of Shelburne Farms, over 200 of the finest regional producers gather to show their wares. Driving in, you may pass the Farm's herd of Brown Swiss cows. Chester...
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Know Whey: Ricotta Tart with Toasted Almonds, Ginger, and Caramelized Pears
http://www.knowwhey.com/2010/04/ricotta-tart-with-toasted-almonds.html
Adventures in cooking, cheesemaking, and living.in Vermont. Tuesday, April 20, 2010. Ricotta Tart with Toasted Almonds, Ginger, and Caramelized Pears. This is a ricotta tart with toasted almonds, crystallized ginger and caramelized pears, in an almond cookie crust. It is very light and tender. The tart can be made from ordinary ricotta, but it's also a great way to use homemade ricotta* or ricotta which is left over from cheesemaking. Ricotta Tart with Toasted Almonds, Ginger, and Caramelized Pears.
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Know Whey: Hoppin John - A New Year in Vermont!
http://www.knowwhey.com/2012/12/hoppin-john-new-year-in-vermont.html
Adventures in cooking, cheesemaking, and living.in Vermont. Saturday, December 29, 2012. Hoppin John - A New Year in Vermont! We're having black-eyed peas once again, so I'm reposting for your pleasure. What I'm doing differently this year is serving seared scallops on a bed of BEP. Here is a New Vermont twist on the Southern tradition of Black-Eyed Peas on News Years Day. Just-tender peas are finished as a warm salad with bacon, onion, maple syrup and piquant spices. 1 1/2 lbs. black-eyed peas (dry).
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Know Whey: Grange Favorites: Pattypan Pie
http://www.knowwhey.com/2010/09/grange-favorites-pattypan-pie.html
Adventures in cooking, cheesemaking, and living.in Vermont. Sunday, September 19, 2010. Grange Favorites: Pattypan Pie. How an overgrown pattypan found happiness. Every year I grow pattypan squash. And while in some years the garden yields none, this year the production was high, bordering on oppressive. Many people like to pick them when they are tiny and quickly saute them, and I like that too. But catching them at that stage can be difficult. They grow so quickly that it's disconcerting. Find a deep-d...
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Know Whey: Favorite Posts
http://www.knowwhey.com/p/ricotta-tart-page.html
Adventures in cooking, cheesemaking, and living.in Vermont. Here are a few of my favorite posts. First, the famous Ricotta Tart with Toasted Almonds, Ginger, and Caramelized Pears. This post has generated more interest (and editorial imitation) than any other, perhaps for obvious reasons: it's delicious, it uses both ricotta and fresh pears, it has a cookie crust. so it's getting its own page, at least for a while. Then, Moonlight Pies in Vermont. Monday, April 19, 2010. I found some lovely Packham pears...
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Know Whey: Alsatian Holiday Cake
http://www.knowwhey.com/2010/12/alsatian-holiday-cake.html
Adventures in cooking, cheesemaking, and living.in Vermont. Friday, December 10, 2010. This year, try making Kugelhopf, the light brioche cake from Alsace. This yeasted coffeecake makes an excellent holiday present. Kugelhopf, a lovely holiday cake from the region of Alsace, is a light, airy brioche. According to Wikipedia, "The part "Gugel-" is a corruption of the Middle High German. The raisins are soaked in schnapps, marc or grappa. Confectioners sugar is used to coat the cake and add sweetness. I ada...
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Know Whey: Turkey Gumbo
http://www.knowwhey.com/2012/11/turkey-gumbo.html
Adventures in cooking, cheesemaking, and living.in Vermont. Sunday, November 25, 2012. Complex, savory, spicy, and satisfying, it's THE best use I've found for leftover dark meat. Seafood gumbo at Restaurant R'evolution. And so, I couldn't wait for Thanksgiving in order to try this out on leftover dark meat, which is always a slow mover at my house, relatively speaking. While I have been able to improve it radically by diagonally splitting the turkey. 3 cups leftover turkey thigh meat, in 1-inch cubes.
