April 2015 archive

Homemade chicken gyros.

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




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.



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.



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



I wrapped mine with chicken skin (optional).



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



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.



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.




The eggs are hard and easy to grate.



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.  



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



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.



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.





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



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



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. 



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.



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



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.



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


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