Urban Farm Projects. Kelly Wood
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Название: Urban Farm Projects
Автор: Kelly Wood
Издательство: Ingram
Жанр: Дом и Семья: прочее
isbn: 9781620081242
isbn:
Step 4: Lay the second sheet over the first, matching up the outer edges. Roll firmly over the top of the pasta with a rolling pin (or wine bottle), sealing the edges.
Step 5: Lift the sealed pasta sheets out of the tray, and, if necessary, cut between each ravioli with a knife or wheel to separate them.
The Countertop or Tabletop Method:
Step 1: Dust your work surface lightly with semolina, and lay out one sheet of pasta.
Step 2: Place scant spoonfuls of filling on the pasta, spacing them out evenly and leaving at least one or two finger widths between each scoop.
Step 3: With the brush, paint water lines between all of the dollops of filling.
Step 4: Gently lay the second sheet of pasta on top of the first, lining up the outer edges. Carefully press the pasta down between the dollops; you want as little air in the pockets of filling as possible.
Step 5: Take your cutter and firmly roll between each of the dollops along the wet lines you painted. Be sure to cut all the way through both sheets. Although some cutters will seal the edges as they cut, we’ve found that it still helps to pinch the edges of each ravioli to make sure that they are sealed on all sides. If the ravioli are not sealed, they will spill their contents into the cooking water.
Basic Ravioli Filling
•15-ounce container
•ricotta cheese
•1 egg
•1/8 cup Parmesan cheese, finely grated
•1/2 tsp fresh Italian parsley, chopped
•Cinnamon, pinch
Mix all ingredients together until well combined and smooth. Use a dollop in each ravioli pillow.
A cutter separates the ravioli and helps seal the edges.
Tortellini
Tortellini are ring-shaped, filled noodles whose shape, legend has it, was inspired by Venus’s belly button. Whether the Roman goddess of love had anything to do with it or not, this pasta is well loved and worth the time and effort involved in creating your own. Each noodle is made from a round or square piece of pasta, and the navel shape is formed after the noodle is filled and sealed.
Step 1: Decide whether you want circular or square tortellini. To cut circles out of the flat pasta sheets, you can use a clean tuna can, a cookie cutter, or a biscuit cutter—all work well. For squares, use a knife to cut the pasta into pieces of equal size.
Step 2: To fill the tortellini, center the filling on half of the circle or square, and then fold it in half (for the squares, fold diagonally into triangles). Pinch the edges to seal them.
Step 3: When your half-circles or triangles are complete, the filling bulge should be against the fold and centered between the sealed edges.
Step 4: To fold a sealed pocket into the navel shape, gently place the fingernail side of your index finger against the filling bulge. With your other hand, carefully wrap the corners around your finger, pinching the two ends together firmly with your thumb.
Step 5: Slide the folded pocket off of your finger and set it on a parchment-lined tray. (The square tortellini can look like little pointy hats when folded; you can fold the points down to minimize this effect, if desired.)
Freeze or cook as described for the ravioli.
Tortellini are hand-folded into the “belly-button” shape.
Project 3: Homemade Dairy Products
Why would you want to do this? It’s fun, it’s educational, and you’ll impress yourself and your friends with the tasty results.
Why wouldn’t you want to do this? You are lactose intolerant, you don’t like cheese or yogurt, you don’t want to buy extra gallons of milk, or you don’t have access to fresh farm milk.
Is there an easier way? No, but it only gets easier the more you do it!
How is this different from the store-bought version? Homemade versions have a richer taste—truer is how I describe it, and I believe it is because they are fresher than manufactured products.
Cost comparison: For less than the cost of buying these products from the grocery store, you can buy the materials and ingredients and have a larger yield.
Skills needed: Basic cooking skills and patience.
Further refinements/learn more about it: Keeping notes about your successes and failures will help you refine your technique. Learn from Ricki Carroll (the “Cheese Queen”) and her book, Home Cheese Making (Storey, 2002), the source of the cheese recipes that follow. Her website, www.cheesemaking.com, offers plenty of advice as well as materials and ingredients. Cheese It! (i-5 Press, 2012) by Cole Dawson is a detailed, descriptive guide geared toward novices.
The process of making your own milk-based products is a lot of fun and a great learning experience. I encourage everyone to try it at least once. If you don’t like the taste of what you’ve whipped up, don’t throw in the towel right away. Give it another try—or, better yet, several more tries—before you concede defeat. There are so many subtleties and nuances to cheeses and yogurts that making them can be an addictive hobby once you get the hang of it.
I am fortunate to be able to keep dairy goats, so I have a constant supply of fresh milk. I have to figure out ways to use it because fresh milk doesn’t keep as long as processed milk does, and the goats give us more than we can drink. All of the projects discussed here can also be done with store-bought milk.
You’ll have to decide if the price and process of purchasing the materials and ingredients are worth it for you (although the cost is still less than grocery-store prices), but making your own dairy products is fun, and the results are tasty.
Materials for Each Project:
•Large (8-quart or larger) nonreactive stockpot (stainless steel or enameled)
•Measuring cups and spoons
•Slotted spoon
•Long-handled wooden or plastic utensil for stirring milk
•Thermometer that registers from 40 to 212 degrees Fahrenheit (boiling)
Chèvre Cheese
I make chèvre on a weekly basis—it is one of the easiest tasks I have, and it gives us (and my customers) a steady supply of a versatile cheese. This recipe is shared with us courtesy of Ricki Carroll from her book Home Cheese Making (Storey, 2002).
Ingredients/Additional СКАЧАТЬ