Greek Yogurt

Yogurt Cheese

Ingredients:

1 quart fresh plain yogurt (I use fat free)

Cheese salt (optional)

Herbs (optional)

½ packet of Splenda (this is a modification I’ve added to curb the bitterness)


Directions:

Let the yogurt come to room temperature (this actually makes a difference, when I’ve done it with cold yogurt, it doesn’t seem to taste as good).
Pour the yogurt into a colander lined with butter muslin. Tie the corners of the muslin into knot and let the bag drain for 12-24 hours, or until the yogurt has stopped dripping and reached the desired consistency.
Remove the cheese from the bag. Add the salt and/or herbs to taste, if desired. I also add a little sugar/Splenda at this point.
Store in a covered container in the refrigerator for up to 2 weeks.


Yield:

About 8 ounces

Girls Making Beer

NICE!

Paella Recipe

Since it varies a lot with my mood, I’m going to give you the flexible recipe:

2 C of Arborio rice (short grain)
3 C of water +/-
3 C of stock
Saffron to taste (you don’t need much)
Veggies (and or beans)
Meats
Olive oil

Process:
Cook the meats you have selected and set aside.
Heat the olive oil in a pan, then add the raw rice. Stir the rice constantly until it becomes opaque.
Add the stock and vegetables, and cook uncovered adding water as necessary.
Before adding the last cup of water add the meat back in.
It is finished when 1) the rice is no longer crunchy, and 2) a little bit of the rice is getting browned to the bottom of the pan.

Variations:
Rice: in Telluride, I used the prepackaged “Saffron Rice” that they sell in the grocery store. The disadvantage is that the long grain rice was hard to cook all the way through.

Stock: I usually use chicken stock if I am cooking meat and seafood stock if I’m cooking seafood. I also like to add “tomato stock” which you can find in the Mexican food isle.

Meats: This is where the variety really begins. I’ve added meat balls, chicken bits, shrimp, muscles, calamari, lamb, chicken wings, etc.

The traditional Spanish meat balls have pine nuts in them. I like to make Italian meatballs w/Italian seasonings and garlic or Greek with mint and oregano.

If you add seafood, it will taste terrible the next day, so you shouldn’t make too much.

Veggies: I add peppers, artichoke hearts, onions, lima beans, butter beans and green beans.

Ginger Ice Cream

2/4 C Sugar
3 egg yolks
1.5 C milk
1 T finely grated fresh ginger root including juice
pinch of salt
1.5 C heavy whipping cream

Directions
Combine the cream, milk, ginger and salt in a heaving pan and simmer for 20 minutes.

Beat sugar and egg yolks until pale yellow. Slowly whisk about 1 C of the hot cream mix into the egg yolk mix, then pour all the egge mixture in the pan and stir. Cook over low heat, stirring constantly until mixture thickens, about 5-10 minutes. Remove from heat.

Strain into a large bowl, pushing against the sides to extract the liquid from the ginger and isolate any fibrous pieces.

Pour into covered container and refrigerate until well chilled (overnight).

Process according to ice cream makers instructions.

Green Tea Ice Cream Recipe

2/4 C Sugar
3 egg yolks
1 C milk
2.5 T powdered green tea
1/4 C hot water
1.5 C heavy whipping cream
1t vanilla extract

Directions
Beat sugar and egg yolks until pale yellow. Set aside.

Bring milk to a slow boil in a medium sized heavy saucepan, turn off heat. Slowly whisk a cup of hot milk into the egg yolk mix, then pour the entire mix into the saucepan. Cook over low yeat, stirring constantly until mixture thickens, about 5-10 minutes. Remove from heat.

In a small bowl, furiously whisk the powdered green tea into the hot water, being sure to blend all lumps. Add to the ice cream base, stirring well. Stir in the cream and vanilla extract.

Pour into covered container and refrigerate until well chilled (overnight).

Process according to ice cream makers instructions.

Ayn Rand's Ideas: An Introduction

The Official Ramen Homepage

What a bunch of weird stuff you can do with Ramen Noodles.