This was my first experience with the cheese mizithra. I had picked it up a while ago, originally thinking of making a Czech potato dish. Though for the life of me I can’t seem to find the recipe again. It might have been a form of knedliky, I don’t know. Anyway, I just got my hands on some fresh cucumber and thought I’d substitute the mizithra for goat cheese in one of my favorite pasta dishes. Upon opening and sampling the mizithra however, I found it to be quite firm and thus unsuitable for a sauce.
So there I was with an opened wedge of cheese and nothing to do with it. At this point I just wanted something quick to make, and a short search let to this recipe. Spaghetti topped with browned butter and mizithra – it doesn’t get much simpler than that.
I was only making enough for myself so I started boiling enough spaghetti for me and melting half a stick of butter. Once the butter was melted the solids started to separate and float to the top. After the butter had started to brown a bit I started spooning off the solids.
Soon after the brown specks began forming on the saucepan I removed the butter from the heat. Voila, browned butter.
Since the mizithra was so firm I was able to crumble it using a small bowl and a spoon.
The pasta had been cooked and drained at this point. I just spooned some browned butter over the noodles and sprinkled some of the cheese on top and garnished it with a bit of pepper. Simple. delicious. And now I have to figure out what to do with the rest of that mizithra…
You know what I love?
A month or two ago a friend of mine living in Sicily told me about this pasta sauce made with the delicious little nuts. Continue reading
Filed under Pasta, Recipes
Want something to do with all the zucchini piling up everywhere? Make a pizza! I made a pizza on a whole wheat crust with layers of homemade cheese, mozzarella, and sliced zucchini.
The zucchini was given to me by my brother who keeps a productive little home garden.
Those were washed and put aside while I prepared the dough. I emptied a packet of yeast into 1 1/2 cup warm water with Continue reading
Filed under Pizza, Recipes
Yesterday I knew that I had a friend coming over for an evening of math tutoring so my dinner ideas were restricted to a quick prep time followed by roughly two hours of waiting. The choice was obvious – marinate something! That morning I pulled some chicken drumsticks out of the freezer to let thaw throughout the day. As soon as I got home from work I checked my inventory to see what kind of marinade I could whip up.
I used a base of 1/4 cup Hoisin sauce, 1/4 cup soy sauce, and 2 Tbsp honey. A bit of flavor came from 1/2 Tbsp fish sauce, 1/2 Tbsp lime juice, and 1/4 Tbsp See Dick Burn hot sauce I picked up in Louisiana.
The drumsticks were simple to prepare, all that was required was to remove the skins. If you’ve never done it before, you just grasp the chicken and pull the skin back off the bone end.
It’s kind of like pulling off a sock so it’s inside out. Once the skin gets to the joint it takes a bit more effort, but it’ll come Continue reading
Filed under Chicken, Recipes
While browsing recipe sites yesterday I came across a few recipes for stuffed bell peppers. They sounded pretty tasty, not to mention healthy, so I figured I would give them a go. I used my typical method of viewing several similar recipes to get an idea of which ingredients would join the party then writing out a quick “recipe” to serve as a guide. Behold, my recipe (first draft). Pretty fancy, no?
The actual recipe was changed a bit during cooking and the final version can be found at the end of the post. I started by preparing some of the ingredients to be used. First a 10 ounce package of frozen spinach Continue reading
So last night I had some ground beef to use up and I was trying to think of something new to do with it when I remembered this awesome little bakery in Pike’s Place Market called Piroshki, Piroshki. They sell, yep you guessed it – piroshki. I haven’t been there in a long while, but I remember the food being amazing. They seemed simple enough, just meat filled rolls, so I decided to give a shot at making them myself.
I started by priming a packet of yeast in half a cup of warm water, about 10 to 15 minutes till it’s foamy – you know the drill. The wet portion of the dough consisted of 1 cup milk, 3 eggs, 1/3 cup vegetable oil, 2 Tbsp sugar, and 1 tsp salt – all gently heated and whisked together in a saucepan.
This wet mixture was added to two cups of flour in the KitchenAid with a dough hook and mixed till mostly consistent. The sides had to be scraped every so often with a rubber spatula. Next a third Continue reading