Monday, September 7, 2015

WHEY to go Sunflower

milk products in a week - well a long week

This weeks work in the kitchen with fresh goat milk.  Each day at 7 am and again at 7 pm Sunflower and I go to the milking parlor to do our farm thing.  Each trip I am given about 3 cups of delicious milk.  This summer I have been drinking it straight or in an iced coffee but at the end of each week I take my milk collected from the week and start making cheese.  I started with cheddar.  I'll wax it and place it in the basement to age.  It takes 2 gallons of milk to make 2 1/4 pounds of cheddar cheese.  Then I took 1/2 gallon and made chèvre which is shaped and dried in tube cheese molds - about 1 pound.  Flavor it with anything but today it was an herb blend from Penzey's  Spice called Sunny Paris.  Today I made mozzarella from a gallon of milk-makes 1 1/2 pounds.  These leaves a lot of whey which I hate to pour down the drain so I bring the whey to 200 deg and add 1/4 cup apple cider vinegar and the remainder of milk in the whey will become ricotta- really squeezing the last bit of cheese out of the process.  Now what to do with the whey?  Take it back out to the barnyard and feed it to the chickens - oh Sunny and CoCo like it too.
This is the main reason I started raising goats 3 years ago.  I adore these animals but I love it when I can make their milk into wonderful good.  Now I will go out to find some eggplant to make into eggplant Parmesan 
Thanks Sunny!
Whey to go!
Whey to go Sunny!!!!

Saturday, August 22, 2015


Yoga in some of the best public places.  Tuesday I was at an altitude of 11,000+ feet at Bear Lake in Rocky Mountain National Park, Colorado.  Yesterday I was on the sand in Manhattan Beach, California.  Both California and Colorado are home to me.  I like to stop and do just a little Yoga in special places.  Namaste

Warrior with hiking boots at Bear Lake
Ryan and I on the beach in Manhattan.  Thanks, Ry, for sitting next to me on the concrete bench at the courthouse today.

Saturday, August 1, 2015

Dill Pickles - in the refrigerator

Who doesn't love a cold crispy dill pickle in the summertime with a burger or a sandwich? These are ready in 24 hours and gone in just about the same time.  I have very little in my garden this year but I do have cilantro that has gone to seed which is then called coriander and dill.  I had to buy the pickling cucumbers from Whole Foods but they should be at the Farmers' markets too.
pickles in a pretty jar - no canning process necessary
mise en place
Refrigerator dill pickles:
Servings: About 24 spears, or two 1-quart jars 
1-1/4 cups distilled white vinegar 
3 Tbs kosher salt
2 Tbs sugar
2 cups cold water

1-3/4 to 2 pounds pickling cucumbers (about 6), cut into spears
2 Tbs coriander seeds- my cilantro is going to seed-perfect
6 large garlic cloves, peeled and halved
1 tsp mustard seeds
1/4 tsp red pepper flakes
16 dill sprigs- fresh from the garden or 
farmers’ market

Combine the vinegar, salt and sugar in a small non-reactive saucepan over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use.
Stuff the cucumbers into two clean 1-quart jars. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. Cover and refrigerate about 24 hours, then serve. Cucumbers will keep in the refrigerator for up to one month.

Complements of 

Friday, July 31, 2015

Kohlrabi slaw

Kohlrabi slaw
What the heck is a kohlrabi?  It's a bulb that grows above the ground and is somewhat in the cabbage family.  I had some in my garden last year and they were fun to play around with in the kitchen.  This year I had to buy them but they should be in the market now and they are really a crisp and fresh vegetable.  I found this recipe on strawberry and did a little variation:

Only the carrot and chives are from my garden

mise en place
  • 3 small Kohlrabi, peeled and julienned
  • 1 large Apple peeled and julienned 
  • 2 carrots, peeled and julienned
  • ¼ large Red Onion, very thinly sliced
  • 3 Tbsp. chopped Chives
  • dressing:
  • 1 Tbsp. Dijon Mustard
  • 1 Tbsp. Honey
  • 2 Tbsp. Apple Cider Vinegar
  • 4 Tbsp. Extra Virgin Olive Oil
  1. Combine the kohlrabi, apple, red onion, and chives in a large bowl. Lightly season with salt and black pepper.
  2. In a small bowl, whisk together the mustard, honey, and vinegar. While whisking, slowly pour in the olive oil, whisking until the dressing has emulsified. Season with ¼-1/2 teaspoon kosher or sea salt and black pepper.
  3. Toss the slaw with the vinaigrette. Using a vegetable peeler or cheese plane, shave the cheese over the slaw and serve.

Sunday, July 19, 2015

Goat milk thyme ice cream and fresh peaches

Thyme ice cream over fresh peaches
Well you've enjoyed fresh peaches and cream.  How about fresh peaches with thyme ice cream?
I do love the combination of herbs and fruit.  Herbs seem savory but when you add one to the sweetness in ice cream the flavor is different.  My favorite herb in ice cream is lavender but how about some thyme?  The recipe is the basic for vanilla ice cream:
4 egg yolks
3/4 cups sugar
1 quart milk - if you have a goat with fresh milk like my Sunflower- even better
3-4 sprigs fresh thyme
method:  Classic Creme Anglaise
whisk together the sugar and egg yolk until the color of lemons
Meanwhile warm 1 cup of milk stovetop until almost a boil
Add thyme sprigs and turn off heat.  Then let steep for up to 1/2 hour
Add the warm milk - a little at a time- to sugar and egg yolks until all milk is incorporated
Return to stove and heat until you can draw a line on the back of a spoon.  Very French- I'm sorry.  Translated that means until thick but not boiling.  Too hot--> scrambled eggs.  I think the temperature is no higher than 180 deg.
Add this through a strainer to the remaining 3 cups of milk.
Place in ice water bath to stop cooking - not required
Cool in fridge for 8 hours before freezing in ice cream freezer

Notice there is no vanilla.  The thyme flavor is subtle but pairs well with peaches
Bon Appetit!

Garlic scape pesto!!

Garlic scapes
Garlic scapes are the soft lime green colored stems and the unopened flower buds of hard necked garlic.  The scapes have a mild garlic flavor and a slight sweetness.  My garden is pathetic this year because of all of the hail storms but I do have some scapes that I have turned into a delicious pesto:
10 large garlic scapes
1/3 cup pistachios
1/3 cup finely grated Parmigiano- Reggiano cheese
salt and pepper
1/3 cup olive oil

In a food processor combine chopped scapes, pistachios, cheese, 1/2 tsp salt and 1/4 tsp pepper.  With the motor running add the olive oil through the feed tube until the last drop.  Taste and adjust seasoning.  If you use salted pistachios you'll need less salt of course
scape pesto
Finished pasta with about a tablespoon of pesto per serving

Pesto will keep fresh for a week.  Freeze in an ice cube tray and use as needed past that.
Bona Appetito!!!!

Saturday, July 18, 2015

Black bean hummus

black bean hummus

Ingredients: Tahini, garlic, black beans, lemon juice, spices ( smoky sweet paprika, cumin, cayenne) salt and olives
Enough of the goat babies for a while.  Let's get back to some good food:  Black Bean Hummus:  a nice Latin twist to hummus.  Try it.  It takes about 5 minutes to make in your Cuisinart.  I use the smoky sweet paprika from Williams-Sonoma

1 can black beans, drained and reserve 2 Tbs of liquid
1 clove garlic
2 Tbs. lemon juice
2 Tbs Tahini (sesame seed butter)
3/4 tsp ground cumin
1/2 tsp cayenne
1/2 tsp salt
1/4 tsp paprika
10 Greek olives

  1. Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika and Greek olives.    from