April 2015 archive

Homemade chicken gyros.

These homemade gyros are juicy and delicious! Next time I think I will try this recipe with lamb. 

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3 to 1 ground chicken thighs to ground pork, salt, pepper, oregano and fenugreek. Mix in a blender (or hand blender) for 1-2 minutes, until smooth.

 

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Place plastic wrap then a layer of prosciutto in a rectangular mold and fill with the ground chicken mixture, packing it tightly. Place in the fridge for one hour.

 

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Remove from fridge and flip the mold onto a baking pan. Let the meat come to room temperature.

 

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I wrapped mine with chicken skin (optional).

 

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Place in a very hot oven for 8 minutes then lower the heat very low and cook another 10-15 minutes.

 

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Remove meat from oven (turn the oven back to high) and let the meat rest for 10 minutes. With a sharp knife shave the meat as thinly as possible. Put the meat back into the oven for a few minutes until the edges are crispy.

 

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Serve in a warm pita with your favorite vegetables and top with a garlic sauce made from homemade mayo, plain yogurt and garlic.

 

My cured egg yolks are ready.

 After a month of curing, my golden egg yolks are ready to be eaten!  The yolk tastes like a nice hard cheese with a slight custard flavor. I’m going to eat it with pasta, green beans, asparagus and salad.

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The eggs are hard and easy to grate.

 

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Pasta with olive oil, pepper and grated cured yolk.

 

Making tofu from scratch in ten easy steps.

This recipe works, it’s simple and the tofu tastes great.

Step one: soak 1 1/2 cups of dried soy beans in 4 1/2 of cups water overnight.  

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Step two: blend the beans and water until almost smooth.

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Step three: in a large pot bring 5 cups of water to a boil then stir in the beany water and reduce to a simmer (stirring often). Within 8 minutes a thick layer of foam will form on the surface.

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Step four: using a cheese cloth (or washed nylons…that’s all I had at the time), strain the beany, foamy liquid, squeezing out as much as possible.

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On the left: soy milk (or future tofu). On the right: okara or soy bean pulp (no longer useful for the tofu making process). 

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You can either freeze or dry the okara and use it in several recipes. I might try a okara banana bread.

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Step five: return the soy milk to your large pot (after a quick rinse) and warm the liquid at a very low heat, make sure it doesn’t simmer, yet get it hot enough that it’s almost too hot to the touch. Remove from heat.

Step six: mix 1 cup of water with a 1/4 cup fresh lemon juice. Slowly stir in half of the liquid with the soy milk, stirring clockwise about 6 times. Leave the spoon in the liquid and wait until the liquid stops moving then stir (in a figure 8) the remaining water/lemon juice with the soy milk. At this point you will notice fresh curds forming. 

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Step seven: place a lid over the pot and let rest for 15 minutes. At this point the curds should sink to the bottom with water at the top.

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Step eight: remove the curds with a slotted spoon removing as much water as possible.

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Step nine: press the curds with a heavy plate, tofu press or with a heavy container (filled with water) fitted snuggly within a slightly larger container. Press for 15 minutes, drain out the excess water and refrigerate for an hour.

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Step ten: eat right away or cover with cold water and store in the refrigerator for up to 3 days. 

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