pifindsfood

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Shepherd's Pie Two Ways (Standard and Gluten +Dairy Free at Bottom)

https://basicswithbabish.co/basicsepisodes/shepherdspie

https://blog.debbiemacomber.com/shepherds-pie/

Standard Pie

Serves: 2 for 2 meals

Ingredients

Mashed potatoes

3lbs Yukon Gold potatoes

1/4 cup unsalted butter

½ cup chives

Kosher salt

White pepper or regular pepper

SAVE YOUR STARCH WATER

2 egg yolks (optional)

For the stew

1/2 large onion, minced

4 medium carrots, minched

Rosemary sprigs

Thyme sprigs

3 cloves garlic (peeled and crushed)

1lb ground lamb (or ground beef, or pork and beef mix with pancetta)

Tomato paste

1-1 ½ Tbsp flour

1 cup bone broth

Worcestershire sauce or allium vinegar sauce (Acid League)

Peas (fresh or frozen)

1/2 puck frozen Red Wine Demi-Glace (optional)

Instructions

Mashed Potatoes

Start by peeling and cutting 3 pounds of Yukon Gold potatoes in half (for faster pie, leave skin on). Put them in a large sauce pot and cover with salted, cold water. 

Boil for about 20 minutes, or until a paring knife cuts through with no resistance. Drain, reserving starch water, and place back in the warm pot. 

Place over medium-low heat, stir around and cook gently for about 1 minute. 

Kill the heat and add ½ cup chives (optional). Transfer to plastic bowl.

Using a masher, fork or potato ricer, mash everything together. Add kosher salt and white pepper to season. 

Optional that I have never tried: Add 2 egg yolks to the now-kind-of-cooled-down potatoes and giving it one more mix and mash.

Meat Stew and Peas

Start by finely mincing half a large onion and 3-4 medium carrots. Chop a few sprigs of rosemary and thyme and crush the garlic. 

In a lightly oiled and preheated stainless steel pan, place 1 pound of ground lamb (or ground beef if you prefer). Break it up in the pan until brown. Drain any excess fat, but leave 2-3 Tbsp in the pan.

Add the finely minced onion and saute for 2-3 minutes, until soft and translucent around the edges. Add the carrots and saute them for 2-3 minutes.

Make a hole in the middle of the pan and add the crushed garlic and tomato paste. 

Mix together and saute for 2-3 minutes. Add the chopped rosemary and thyme and stir.

To make the sauce, add 1 Tbsp flour to the mixture and mix until the raw flour smell is gone and a fond has formed on the bottom of the pot (about 2-3 minutes). 

Deglaze with 1 cup beef’s broth. Make sure to scrape up all the fond at the bottom while mixing. Add a few dashes of sauce. Optional: now is when you can add 1/2 puck of frozen demi-glace if you have it. See Bone Broth for the demi-glace recipe.

Cook and mix together until thick. When you drag a spoon through the mixture, it should leave a trail.  

In a separate pot, cook up some fresh peas. Frozen peas work just as fine and better, and do not need to be cooked. Set aside for pie assembly.

Shepherd’s Pie Assembly

Spoon the stew mixture onto a baking dish. Top with cooked peas. Lastly, top with the mashed potatoes. You can use a pastry bag or a Ziploc bag with the corner cut off.

Even out the potatoes with an offset spatula. Use a fork to rough it up to make sure there are enough nooks and crannies that will brown and get crispy. 

Set the pie plate on a sheet of parchment paper set in a rimmed baking sheet. Place in a 350°F oven for about 25 minutes. . You can also broil it the last 2-3 minutes for extra brown and crispy.

Gluten Free / Dairy Free Pie

Serves: 2 for 2 meals

Ingredients

Mashed potatoes

3lbs Yukon Gold potatoes

1/4 cup unsalted plant butter (coconut/cashew)

½ cup chives

Kosher salt

White pepper or regular pepper

SAVE YOUR STARCH WATER

Optional 1 egg yollk

Optional 1/4 cup cashew, roughly chopped

For the stew

1/2 large onion, minced

4 medium carrots, minched

Rosemary sprigs

Thyme sprigs

3 cloves garlic (peeled and crushed)

1lb ground lamb (or ground beef, or pork and beef mix with pancetta)

Tomato paste

1 ½-2 tsp tapioca flour and 1 tsp corn starch

1 cup bone broth

Worcestershire sauce or allium vinegar sauce (Acid League)

Peas (fresh or frozen)

1/2 puck frozen Red Wine Demi-Glace (optional)

Instructions

Mashed Potatoes

Start by peeling and cutting 3 pounds of Yukon Gold potatoes in half (for faster pie, leave skin on). Put them in a large sauce pot and cover with salted, cold water. 

Boil for about 20 minutes, or until a paring knife cuts through with no resistance. Drain, reserving starch water, and place in plastic bowl. Let air dry for 5 minutes or so. 

Kill the heat and add ½ cup chives (optional). Transfer to plastic bowl.

Using a masher, fork or potato ricer, mash everything together. Add kosher salt and white pepper to season. 

Optional that I have never tried: Add 1 egg yolk to the now-kind-of-cooled-down potatoes and giving it one more mix and mash.

Meat Stew and Peas

Start by finely mincing half a large onion and 3-4 medium carrots. Chop a few sprigs of rosemary and thyme and crush the garlic. 

In a lightly oiled and preheated stainless steel pan, place 1 pound of ground lamb (or ground beef if you prefer). Break it up in the pan until brown. Drain any excess fat, but leave 2-3 Tbsp in the pan.

Add the finely minced onion and saute for 2-3 minutes, until soft and translucent around the edges. Add the carrots and saute them for 2-3 minutes.

Make a hole in the middle of the pan and add the crushed garlic and tomato paste. 

Mix together and saute for 2-3 minutes. Add the chopped rosemary and thyme and stir.

To make the sauce, add 0.5 tsp tapioca flour and 1 tsp corn starch to the mixture until mixture thickens appropriately and a fond has formed on the bottom of the pot (about 2-3 minutes). 

Deglaze with 1 cup beef’s broth. Make sure to scrape up all the fond at the bottom while mixing. Add a few dashes of sauce. Optional: now is when you can add 1/2 puck of frozen demi-glace if you have it. See Bone Broth for the demi-glace recipe.

Add remaining tapioca starch (1.5 tsp) to thicken mixture.

Cook and mix together until thick. When you drag a spoon through the mixture, it should leave a trail.  Turn off heat.

Add in chopped cashews, which will cook as the pie bakes later.

In a separate pot, cook up some fresh peas. Frozen peas work just as fine and better, and do not need to be cooked. Set aside for pie assembly.

Shepherd’s Pie Assembly

Spoon the stew mixture onto a baking dish. Top with cooked peas. Lastly, top with the mashed potatoes. You can use a spoon or a Ziploc bag with the corner cut off to pipe it for a more even application.

Even out the potatoes with an offset spatula. Use a fork to rough it up to make sure there are enough nooks and crannies that will brown and get crispy. 

Set the pie plate on a sheet of parchment paper set in a rimmed baking sheet. Place in a 350°F oven for about 25 minutes. . You can also broil it the last 2-3 minutes for extra brown and crispy.

[pifindsfood]

Chocolate Chip Scones (Two Versions)

Yolk & Heavy Cream Version

In my opinion, this version is more satisfying to eat but needs some spice.

https://www.dessertfortwo.com/chocolate-chip-scones/

Ingredients

1 ¼ cup all-purpose flour (160g)

¼ cup sugar (45g)

¼ teaspoon salt

¼ teaspoon baking soda

1 teaspoon baking powder

4 tablespoons unsalted butter, cold

⅓ cup + 2 tablespoons heavy cream, plus extra for brushing (105g)

1 large egg yolk (20g)

¼ cup semisweet chocolate chips

Instructions

Preheat the oven to 400.

In a medium bowl, stir together the flour, sugar, salt, baking soda, and baking powder. 

Dice the butter and add it to the flour mixture. Work the butter into the flour mixture until it's evenly distributed and smaller than peas. Use two knives, a pastry cutter, or your hands.

Next, add the heavy cream and egg yolk in a small bowl and whisk together. Pour this on the flour mixture and stir until a shaggy dough forms. Don't overmix, but incorporate things well.

Add the chocolate chips and stir lightly to combine.

Scoop the dough out, place it on the baking sheet lined with parchment paper. Use the warmth of your hands to make it stick together into a circle.

Slice the dough circle into 4 even pieces. Brush each piece with extra heavy cream all over.

Bake for 13-15 minutes, until a toothpick inserted comes out clean and they lightly brown on the edges.

Let cool for a few minutes before serving. These scones will keep for up to 2 days covered tightly on the counter. To reheat, use a toaster oven to crisp instead of the microwave.

Buttermilk Version

https://www.chiselandfork.com/chocolate-chip-scones/#recipe

Ingredients

2 cups all-purpose flour (240g)

¼ cup sugar (50g)

1 ¼ teaspoon baking powder

¼ teaspoon baking soda

¼ tsp salt

½ cup unsalted butter, cold

2/3 cup dark chocolate chips

¾ cup buttermilk (168g)

1 tsp vanilla extract or 1/2 tsp powder

Instructions

Preheat oven to 400°F. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. 

Grate the cold butter using a cheese grater. This is an easy way to get it into small pieces to incorporate in the dry ingredients. If you do not have a cheese grater, you can just cut into small cubes. Blend the grated butter in with the flour mixture using a pastry cutter or 2 knives. The mixture should be clumpy and look like course crumbs. Mix in the chocolate chips.

In a small measuring cup, mix together the buttermilk and vanilla. Mix into the flour mixture until JUST incorporated. DO NOT over mix, this will make the scones too dense. 

Put a small amount of flour onto a clean surface and knead the dough briefly. Shape the dough into a circle that is about 1 ½ inches thick. Cut the circle in half and then each half into 4-5 wedges (depending on how big you want your scones). 

Put the wedges on a baking sheet covered with parchment paper. Brush the tops with a little bit of milk and then lightly sprinkle with sugar.

Bake for 20-22 minutes until tops are golden brown and toothpick inserted comes out clean. Cool on a wire rack.

Another to try later:

https://www.tasteofhome.com/recipes/chocolate-chip-scones/

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Lemon Poppy Seed Blueberry Rolls with Cream Cheese Frosting

http://www.bsweetdessertboutique.com/blog/2018/4/4/lemon-poppyseed-blueberry-sweet-rolls

Ingredients

Lemon Blueberry Filling

1/4 cup granulated sugar (50g or less)

1/8 teaspoon salt

2 tablespoons unsalted butter melted

1 teaspoon vanilla extract

the zest of one meyer lemon

1 cup fresh blueberries or frozen berries defrosted (250g)

Cinnamon and cardamom to taste

Yeast Dough

1 1/4 cup whole milk or buttermilk; divided (300g)

3 teaspoons instant or rapid-rise yeast (7g)

2 tablespoons granulated sugar; divided (21g)

2 3/4 cups all-purpose flour (375g)

2 1/2 teaspoons baking powder

3/4 teaspoon salt

1 tablespoon poppyseeds

6 tablespoons unsalted butter, divided (24g into dough)

Lemon Cream Cheese Icing

2 ounces cream cheese, softened

3 tablespoons butter, softened

the juice of one lemon

1/2 teaspoon vanilla

3/4 cup confectioners sugar (60g)

pinch of salt

*More lemon zest for topping

Instructions

Filling:

Combine 50 g sugar, and salt in bowl. Stir in 2 Tbsp melted butter, lemon zest, and vanilla extract. Then, mix in all blueberries. Set aside while you prepare the dough. 

Dough:

Butter a 9-inch round cake pan or oval cast iron baker. 

In a small heat proof bowl heat the milk in the microwave until 110 degrees (about 15 to 20 seconds). Then, stir in yeast and sugar and let sit until bubbly.

Mix together flour, baking powder, salt, poppy seeds together in large bowl. Stir in 2 tablespoons butter, yeast mixture, and remaining 1 cup of milk until dough forms. Then, transfer dough to a floured counter and knead until smooth ball forms, about 4 minutes.

Roll dough into a 12 by 9 inch rectangle, with long side parallel to counter edge. Brush dough all over with 2 tablespoons melted butter, leaving ½-inch border on far edge. Sprinkle dough evenly with filling, then press filling firmly into dough. Loosen dough from counter and roll away from you into a tight log and pinch seam to seal.

Roll log seam side down and cut into 9 equal pieces using a knife or unflavored floss. Stand buns on end and gently re-form ends that were pinched during cutting. Place 1 bun in center of prepared pan and others around perimeter of pan, seam sides facing in. Brush tops of buns with remaining 2 tablespoons butter. Cover buns loosely with plastic wrap and let rise for 1 hour or overnight. Preheat the oven to 350F.

After rising, bake buns until edges are well browned, 23 to 25 minutes. Loosen buns from sides of pan with knife and let cool for 10 minutes. 

Glaze:

After the rolls cool for 5 minutes, mix together softened cream cheese and butter until smooth. Then, add lemon juice, confectioners sugar, vanilla, and salt and mix until combine. Pour glaze evenly over tops of buns, spreading with spatula to cover. 

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Steamed Breakfast Eggs (Chinese)

https://redhousespice.com/chinese-steamed-eggs/

Ingredients

2 eggs (100-110g)

water or broth (150g)

toppings of choice, including soy sauce, chives, etc

Instructions

Weigh eggs into a prep bowl. Add warm water or broth and whisk until combined.

Strain into steam-proof bowl and cover with plastic wrap. Steam for 12 minutes.

Remove film and cut slits into surface of egg after pouring on liquid toppings to make diamond pattern.

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Pizza Dough (with Sourdough Version)

https://www.seriouseats.com/jim-laheys-no-knead-pizza-dough-recipe

Ingredients

Active dry yeast

250 g AP flour / bread flour

1g (1/4 teaspoon) active dry yeast

12g (2 teaspoons) fine sea salt

175 g water

Sourdough

60g starter discard

220g bread flour

145 g water

Instructions

Wake up yeast for 10 minutes using warm water and 10 g flour.

Mix flour and salt, then add sourdough starter to water (if not using active dry yeast) and mix wet ingredients into dry ingredients.

Rest for 18 hours or until doubled.

Split into two portions.

To use - oil individual dough balls, then stretch onto corn floured surface. Add ingredients and bake in oven on pizza stone, warmed to 500F. Crust takes 5-10 minutes to bake.

Regular Yeasted Pizza Dough

https://www.kingarthurbaking.com/recipes/pizza-crust-recipe

Ingredients

2 teaspoons active dry yeast or instant yeast

7/8 to 1 1/8 cups (198g to 255g) lukewarm water*

2 tablespoons (25g) olive oil

3 cups (360g) King Arthur Unbleached All-Purpose Flour

1 1/4 teaspoons (8g) table salt

*Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.

Instructions

If you're using active dry yeast, dissolve it, with a pinch of sugar, in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If you're using instant yeast, you can skip this step.

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the dissolved yeast (or the instant yeast) with the remainder of the ingredients. Mix and knead everything together —by hand, mixer or bread machine set on the dough cycle — till you've made a soft, smooth dough. If you're kneading in a stand mixer, it should take 4 to 5 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. Don't over-knead the dough; it should hold together, but can still look fairly rough on the surface.

To make pizza up to 24 hours later, skip to step 5.

To make pizza now: Place the dough in a lightly greased bowl, cover the bowl, and allow it to rise till it's very puffy. This will take about an hour using instant yeast, or 90 minutes using active dry. If it takes longer, that's OK; just give it some extra time.

To make pizza later: Allow the dough to rise, covered, for 45 minutes at room temperature. Refrigerate the dough for 4 hours (or for up to 24 hours); it will rise slowly as it chills. This step allows you more schedule flexibility; it also develops the crust's flavor. About 2 to 3 hours before you want to serve pizza, remove the dough from the refrigerator.

Decide what size, shape, and thickness of pizza you want to make. This recipe will make one of the following choices: Two 1/2"-thick 14" round pizzas (pictured); Two 3/4"-thick 12" round pizzas; One 3/4" to 1"-thick 13" x 18" rectangular (Sicilian-style) pizza (pictured); One 1 1/2"-thick 9" x 13" rectangular pizza; One 1"-thick 14" round pizza.

Divide the dough in half, for two pizzas; or leave it whole for one pizza.

If you're making a rectangular pizza, shape the dough into a rough oval. For a round pizza, shape it into a rough circle. In either case, don't pat it flat; just stretch it briefly into shape. Allow the dough to rest, covered with an overturned bowl or lightly greased plastic wrap, for 15 minutes.

Use vegetable oil pan spray to lightly grease the pan(s) of your choice. Drizzle olive oil into the bottom of the pan(s). The pan spray keeps the pizza from sticking; the olive oil gives the crust great flavor and crunch.

Place the dough in the prepared pan(s). Press it over the bottom of the pan, stretching it towards the edges. You'll probably get about two-thirds of the way there before the dough starts shrinking back; walk away for 15 minutes. Cover the dough while you're away, so it doesn't dry out.

When you come back, you should be able to pat the dough closer to the corners of the pan. Repeat the rest and dough-stretch one more time, if necessary; your goal is to get the dough to fill the pan as fully as possible.

Allow the dough to rise, covered, till it's noticeably puffy, about 90 minutes (if it hasn't been refrigerated); or 2 to 2 1/2 hours (if it's been refrigerated). Towards the end of the rising time, preheat the oven to 450°F.

Bake the pizza on the lower oven rack till it looks and feels set on top, and is just beginning to brown around the edge of the crust, but is still pale on top. This will take about 8 minutes for thinner crust pizza; about 10 to 12 minutes for medium thickness; and 12 to 14 minutes for thick-crust pizza. If you're baking two pizzas, reverse them in the oven (top to bottom, bottom to top) midway through the baking period.

To serve pizza immediately: Remove it from the oven, and arrange your toppings of choice on top. Return to the oven, and bake on the upper oven rack for an additional 10 to 15 minutes, until the crust is nicely browned, both top and bottom, and the cheese is melted. Check it midway through, and move it to the bottom rack if the top is browning too much, or the bottom not enough.

To serve pizza up to 2 days later: Remove the untopped, partially baked crust from the oven, cool completely on a rack, wrap in plastic, and store at room temperature. When ready to serve, top and bake in a preheated 450°F oven, adding a couple of minutes to the baking times noted above. Your goal is a pizza whose crust is browned, and whose toppings are hot/melted.

Remove the pizza from the oven, and transfer it from the pan to a rack to cool slightly before serving. For easiest serving, cut with a pair of scissors.

Tips from our Bakers

To freeze partially baked pizza crust: Bake crust as directed in step 13. Remove from the oven, cool to room temperature, wrap well, and freeze for up to 3 months. When you're ready to serve pizza, remove the crust from the freezer, and allow it to thaw, loosely wrapped, at room temperature. Once it's completely thawed, complete pizza by starting at step 15 above.

To add flexibility to your schedule, let the dough rise once at room temperature, gently deflate it, then cover and put in the fridge overnight. Next day, remove the dough from the fridge and stretch it into its pan. Let it rest and warm up until slightly puffy, then proceed with the recipe as written.

If you like pizza with a deep golden brown, crispy crust, bake on a baking stone. Preheat the stone in the middle of the oven for 45 to 60 minutes. Shape and top your pizza on parchment paper or a baker's peel and when you're ready to bake, slide the pizza onto the hot stone (parchment and all, if you're using parchment).

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Saag/Palak Paneer with Cashew

https://omnivorescookbook.com/palak-paneer-recipe/

https://www.foodnetwork.com/recipes/aarti-sequeira/saag-paneer1-1927603

Serves: 4

Ingredients

1 teaspoon turmeric

1/2 teaspoon cayenne

Kosher salt

3 tablespoons plus 1 1/2 tablespoons vegetable oil

16 ounces paneer, (Indian cheese, either store-bought or made from my recipe, recipe follows), cut into 0.5-inch cubes, see Cook's Note*

1 medium white onion, finely chopped

1 (1-inch thumb) ginger, peeled and minced (about 1 tablespoon)

4 cloves garlic, minced

Note: 2 tsp of garlic ginger paste may be used instead of ginger and garlic

1 large green serrano chile, finely chopped (seeds removed if you don't like it spicy!) or 1.5 green thai chilis, seeds removed

2 medium vine on tomatoes, in a 0.5 inch dic

1/2 teaspoon store-bought or homemade garam masala, full cardamom content

1 teaspoons ground coriander

1 teaspoon ground cumin

1/4 cup cashew nut

1 (16-ounce package) frozen chopped spinach or fresh spinach 300g

1/2 cup buttermilk, stirred until smooth

1 Tbsp Heavy Cream

Instructions

In a large bowl, whisk together the turmeric, cayenne, 1 teaspoon salt and 3 tablespoons oil. Gently, drop in the cubes of paneer and gently toss, taking care not to break the cubes if you're using the homemade kind. Let the cubes marinate while you get the rest of your ingredients together and prepped.

Place a large nonstick skillet over medium heat, and add the paneer as the pan warms. In a couple of minutes give the pan a toss; each piece of paneer should be browned on one side. Fry another minute or so, and then remove the paneer from the pan onto a plate. You may have to complete this step in two batches. Use the flavored oil for the next step.

Add 1 1/2 tablespoons oil to the pan. Add the onions, ginger, garlic and chili. Now here's the important part: saute the mixture until it's evenly toffee-coloured, which should take about 15 minutes. At 10 minutes, add tomatoes and press with spatula to make a paste. Don't skip this step - this is the foundation of the dish! If you feel like the mixture is drying out and burning, add a couple of tablespoons of water.

Add the garam masala, coriander and cumin. If you haven't already, sprinkle a little water to keep the spices from burning. Cook, stirring often, until the raw scent of the spices cook out, and it all smells a bit more melodious, 3 to 5 minutes. Transfer to blender and add cashews.

If using frozen spinach, thaw the spinach in the microwave in a microwave-safe dish, 5 minutes on high. If using fresh spinach, put fresh spinach into the blender and blend, adding water as needed to loosen mixture.

Add the spinach mixture back into pan and stir well. Add a little salt and 1/2 cup of water, stir, and cook about 5 minutes with the lid off. Add extra cayenne and garam masala at this step if necessary, but make sure to cook the mixture enough after to remove the raw spice smell.

Turn the heat off. Add the buttermilk and cream, a little at a time to keep it from curdling. Once the yogurt is well mixed into the spinach, add the paneer. Turn the heat back on, cover and cook until everything is warmed through, about 5 minutes. Serve, with naan from recipe (https://pifindsfood.tumblr.com/post/636270864613163008/easy-naan-httpsrasamalaysiacomnaan).

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OVEN BACON

https://www.seriouseats.com/baked-bacon-for-a-crowd-recipe

Place bacon flat in a single layer on foil in a baking sheet, making sure there are no holes for fat to escape through. The bacon will stay soft if it is able to rend in its own fat.

Put bacon in oven and heat to 450F. Set a timer for 20 minutes as soon as you set the oven, the preheating time is also good rending time for the bacon.

Rotate halfway through cooking to make sure the bacon is cooking evenly. Remove from oven and let cool for 5 minutes before eating.

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Fresh Pasta Dough (For chewy texture)

Ingredients

300g 00 Flour (Like King Arthur 00 Pizza Flour)

100g semolina flour

4 eggs

Instructions

Weigh out flours and mix together lightly

Form a well deep enough for eggs and slowly begin to incorporate flour from center of well with a fork and bench scraper. Incorporate the final amounts of flour by hand.

Once dough comes together, it will not be smooth. Add water (3-4Tbsp) as needed while kneading the dough.

Wrap in plastic wrap and rest for at least 30 minutes

Cut into four 100g portions

Flour both sides of dough and flatten by hand to the correct width. Run through 0 setting.

Fold the dough in half and run through 0 setting until flat.

Roll dough through pasta sheet maker at increasing settings until the thickness you need. For ravioli, setting 6 is good.

When ready to use, boil pasta for 4-5 minutes.

Note: To make black dough, add activated charcoal to the eggs before incorporating, 1 gram (2 capsules) per 50 g flour.

Cover photos reference these recipes: https://www.thespruceeats.com/recipe-fresh-pasta-for-two-912838

https://www.delish.com/cooking/recipe-ideas/a32842783/pasta-dough-recipe/

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Mushroom Pot Pie with Thyme and Parsnips

Serves 2

Time ~1 hr

Ingredients

1 pie crust

6 ounces cremini mushrooms or mushroom mix

1���8 ounce thyme

10 ounces parsnips (sliced lengthwise then into 1/8" half moons)

8 ounces carrots (sliced into 1/8" half moons)

1 yellow onion (1/4" dice)

1⁄4 cup flour

3 packets unsalted butter

1 vegetable bouillon cube (chicken is fine too)

2 tablespoons dry sherry wine or sherry vinegar

1⁄2 teaspoon porcini mushroom powder (or other mushroom powder)

2 ounces heavy cream

1 parchment paper

Instructions

Prepare ingredients. Preheat oven to 400°F. Set pie crust or dough aside to soften at room temperature (see recipe tip). Wipe mushrooms clean with a damp paper towel and cut into 1⁄4-inch slices. Rinse remaining produce. Strip thyme leaves, discarding stems. Halve parsnips and carrots lengthwise, then cut crosswise into 1⁄2-inch half-moons. Peel onion and cut into small dice. Reserve 2 tablespoons flour in a small bowl and set aside for Step 4.

Roast parsnips and carrots. Line a baking sheet with aluminum foil. On prepared sheet, toss parsnips and carrots with 1 tablespoon olive oil, 3⁄4 teaspoon salt, and pepper as desired. Arrange in a single layer and roast until lightly browned and just tender, about 15-20 minutes. They should be an edible texture, as the texture doesn't change much as the pie bakes in the oven.

Roll out dough. While vegetables roast, remove pie crust from tin and roll into a ball. Place parchment paper on a clean, dry surface; sprinkle over remaining flour (not reserved 2 tablespoons), coating a rolling pin or your hands with a thin layer (see recipe tip). Roll or press dough on parchment into a circular shape, about 10-inches in diameter. Use a medium high-sided ovenproof pan to measure the size of dough; trim and discard any excess. Reserve pan for next step.

Sauté mushroom filling. Place pan from dough over medium- high heat and dry fry mushrooms. Then, remove mushrooms and add butter. When butter is foamy, add onion; sauté, stirring, until tender and golden, 8 minutes. Add mushrooms back in halfway through. Add reserved flour; cook, stirring continuously, until flour is lightly browned, 1–2 minutes. Stir in bouillon cube, sherry, mushroom powder, half of thyme, 13⁄4 cups water, and 11⁄2 teaspoons salt. Bring to a boil over high heat, then reduce heat to medium high; cook until reduced by a third, 2–3 minutes more.

Bake mushroom pot pie. Remove pan with mushroom filling from heat; stir in heavy cream and roasted parsnips and carrots to combine. Taste and season with salt and pepper as desired. Cut a 2-inch slit or cross in center of dough for steam to escape. Carefully place dough over mushroom filling in pan. Sprinkle top of dough with 1⁄8 teaspoon salt. Bake until crust is golden brown and cooked through, 15– 20 minutes.

Plate mushroom pot pie. Once baked, allow mushroom pot pie to cool, about 10 minutes. Divide among shallow serving bowls and garnish with remaining thyme. Enjoy!

Note: This is great with the sourdough pie crust recipe found here: https://pifindsfood.tumblr.com/post/711600368157704192/sourdough-pie-crust

Note: If you double the recipe, make sure to roast parsnips and carrots at least 20 min.

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Black Sesame Mochi Cookies (Gluten Free)

https://onehappybite.com/black-sesame-mochi-cookies-gluten-free/#tasty-recipes-2455-jump-target

Ingredients

2 ½ cup gluten free flour (or all purpose flour)

½ tsp baking powder

½ tsp baking soda

¼ tsp salt

½ cup granulated sugar

¾ cup brown sugar

½ cup (1 stick) unsalted butter, softened

2 large eggs

1 ½ cup black sesame paste (store bought or homemade)

MOCHI

⅔ cup glutinous rice flour

2 tbsp granulated sugar

⅔ cup milk

Instructions

MOCHI

In a microwave-safe bowl, add glutinous rice flour, sugar, and milk together. Whisk together until no lumps.

Microwave on high for about 2 minutes. Then use a spatula to mix and separate mochi from the side of the bowl (very sticky and hot, be careful!). Let cool for 10 minutes.

Grease your hands with butter or cooking spray. Separate mochi into 18 equal portions and roll them into balls. Set aside.

BLACK SESAME COOKIES

In a large mixing bowl, add butter, brown sugar and granulated sugar. Using a electric mixer with paddle attachment, beat butter and sugars together until smooth and creamy. Then add eggs, one at a time. Then add black sesame paste and continue mixing until combined.

In a separate bowl, combine flour, baking powder, baking soda, and salt together.

Add the dry flour mixture into the wet ingredients, mix until just combined.

Chill the dough in the refrigerator for about 15-30 minutes.

Preheat the oven to 375°F. Line baking sheets with parchment paper or grease with cooking spray.

ASSEMBLY: Take 2 tbsp of chilled cookie dough, roll into a ball, flatten it out, and make a dent in the middle. Top with a mochi ball, then use your hands to seal the dough edges around mochi until it is completely covered. Add some black sesame seeds on top if desired. Repeat until all dough is used (yield about 18 cookies).

Place cookies onto the prepared baking sheets, leaving about 2 inches apart.

Bake for 12-13 minutes or until the edges of cookies are set. Let cool for 10-15 on the baking sheet before transferring to the cooling rack. Enjoy!

[pifindsfood]

Beignets from Scratch

https://www.dessertfortwo.com/a-small-batch-of-beignets/

Ingredients

2 tablespoons warm water (105°F)

½ teaspoon active dry yeast

2 teaspoon vegetable shortening

2 tablespoons sugar (plus a pinch for yeast proofing) 28g

3 tablespoons whole milk 45g

1 large egg white 33g

3 tablespoons boiling water 39g

1 ¼ cups all-purpose flour (plus extra for rolling) 160g

pinch of salt

2 cups neutral oil for frying (I use canola)

1/2 cup powdered sugar

Instructions

First, heat the water to 105°F in a small bowl.

Add the yeast and a pinch of sugar to the water. Stir to dissolve. Let it sit and confirm the yeast is active---it will foam. If it does not foam, throw it out and start over.

Meanwhile, combine the shortening, sugar, milk, and egg white in a small cup. Whisk together well, then add the boiling water. Test the temperature of this mixture, and when it's between 105-110°, add it to the foamy yeast mixture. Stir well.

Add the flour and salt to the bowl, and stir gently to combine. Cover with plastic wrap and let rest for 1 hour. You can make the dough ahead of time up to this point. I have kept dough for 3 days in the fridge before frying, and it's fine.

Heat the oil in a deep pot to 360°F.

Meanwhile, divide the dough in half, and roll it out on a floured counter into a square about 6" wide. Use a pizza wheel to cut it small squares. (see photo above for reference)

When the oil is at 360°, drop in 3 square of dough. Do not walk away. The first side fries for 1-2 minutes. When golden brown on one side, flip the squares using a fork and continue to fry. When that side is golden brown (about 1 minute more), remove from the oil onto a cooling rack lined with paper towels.

Roll out the other half of the dough, cut into squares, and fry all the squares.

After cooling for about 5 minutes, dunk the beignets into the powdered sugar. Serve with all the extra powdered sugar piled on top.

[pifindsfood]

Chrysanthemum Ice Cream with Sesame Cookie and Sweet Soy Mochi

https://www.americastestkitchen.com/cooksillustrated/recipes/9049-vanilla-bean-ice-cream?

https://www.bonappetit.com/recipe/tahini-cookies-2

https://food52.com/recipes/26308-plain-mochi

https://spontaneoustomato.com/2015/05/07/black-sesame-mochi-dango/

Ingredients

Ice Cream

5g Chrysanthemum tea, loose

300g whole milk (1 1/4 cup)

1 tsp vanilla extract or vanilla bean

40g milk powder (1/2 cup)

67g sugar (1/3 cup)

1/4 tsp salt

345g heavy cream (1 1/2 cup)

82g corn syrup (1/4 cup) - can omit, strong flavor

13g corn starch (1 Tbsp+ 1tsp)

Sesame Cookies

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon kosher salt

¾ cup (1½ sticks) unsalted butter, room temperature

¾ cup sugar

3 tablespoons honey

¾ cup tahini

¼ cup toasted sesame seeds

Mochi

1 cup sweet rice (mochiko) flour

1 cup sugar

1/2 teaspoon baking powder

3/4 cup water

1/4 cup soy sauce (Maybe less)

3/4 cup full-fat coconut milk, or about half of a 13.5-ounce can

Sweet potato starch or regular cornstarch, for dusting

Instructions

Cookies

Place racks in upper and lower thirds of oven and preheat to 350°. Whisk flour, baking powder, and salt in a medium bowl. Using an electric mixer on medium speed, beat butter, sugar, and honey in a large bowl until light and fluffy, about 3 minutes. Beat in tahini, then add dry ingredients in 2 batches, beating after each addition until fully combined. Dough will be slightly sticky.

Place sesame seeds in a small bowl. Scoop out heaping tablespoons of dough (about 1 oz.) and roll into balls. Dip tops of balls in sesame seeds, pressing to adhere, and place, sesame side up, on 2 parchment-lined baking sheets, spacing about 2" apart. Bake cookies, rotating baking sheets halfway through, until golden brown, 13–15 minutes. Let cool on baking sheets (cookies will firm as they cool)

Mochi

Heat the oven to 275°F. Line a 13-by-9-inch glass baking dish with parchment paper. (Note: A 13-by-9-inch dish will yield a thin layer of mochi, only about ¼ inch thick. For thicker mochi, use a 9-by-9-inch glass dish and bake for longer, about 90 minutes.)

In a large bowl, whisk the mochiko flour, sugar, and baking powder. In a separate bowl, whisk the soy sauce, water and coconut milk. (Note: Be sure to use full-fat coconut milk. You can usually find it in cans, and it should be quite thick.) Add the wet ingredients to the dry ingredients and whisk until the mixture is smooth and no lumps remain. Unlike most baking, you don’t need to worry about overmixing since mochi is dense and chewy to begin with. So whisk away! Some recipes even call for mixing all the ingredients, dry and wet, in a food processor all at once, and call it a day.

Pour the mixture into the prepared baking dish. Cover with foil and bake for about 1 hour, until soft and gelatinous but holds its shape when touched. (Note: A few people have reported that their mochi didn't set. A few notes on softer mochi: Using low-fat coconut milk may result in a softer consistency. You may also want to check your oven to make sure it's at the right temperature. Also, if you want extra insurance, you can add another ¼ cup mochiko flour to the dry ingredients, which should result in significantly firmer mochi but, in my opinion, is a bit more "floury" or "pasty" in flavor. If you've already baked it for 1 hour and it doesn't appear to be set, increase the oven temperature to 300°F, remove the foil, and bake for 10 to 15 minutes more. Also, note that even if it's soft and gel-like when it first comes out of the oven, the mochi will set as it cools.)

Let cool completely or overnight. Dust a work surface with the starch (alternatively, you can simply use more mochiko flour) and turn the mochi onto the surface. Sprinkle more starch over the mochi. Wrap a knife in Saran wrap to prevent the mochi from sticking. Using the wrapped knife, cut the mochi into small pieces, then dust again with starch or flour, and serve!

Ice Cream

In a saucepan, combine milk less two tablespoons and chrysthanthemum tea, tied in a cheese cloth or directly into milk. Steep for 10 minutes and strain out the tea. Add Heavy cream, corn syrup and sugar until it has dissolved. Add vanilla bean now if using and heat to 190F gently. Transfer to heatproof bowl to cool. 

Add to the rest of the mixture, and add 1 tablespoon of vanilla extract. Whisk briefly. Combine two tablespoons of milk with corn starch and stir until smooth. Add corn starch mixture to liquid in bowl. 

Chill base until ready to churn. 

Pour the mixture into your ice cream machine and follow instructions according to your ice cream maker. Mix until soft serve texture. 

Add chopped sesame cookie pieces to container as you put the soft serve into a container to freeze hard. Freeze at least 24 hours. 

[pifindsfood]

Apple Cobbler Ice Cream with Buttermilk Base and Cheddar

https://www.wisconsincheese.com/recipes/3488/cheddar-apple-pie-ice-cream

https://www.seriouseats.com/buttermilk-ice-cream

https://amiraspantry.com/basbousa/

Ingredients

Honey cake

1 ⅔ cup (306g) Farina (flour, cream of wheat).

½ cup ghee.

1 Tablespoon honey.

½ cup (116g) sugar.

½ cup (97g) plain yogurt.

½ Tablespoon (6g) baking powder.

½ cup (45g) unsweetened coconut flakes finely shredded. Note1

0.5 Tablespoon tahini. plus 1 Tablespoon ghee to brush the bottom.

Honey Cake Syrup

1 cup sugar.

1 cup water.

1 teaspoon lemon juice.

2 Tablespoon honey.

½ teaspoon vanilla extract. Note2

Nuts for garnishing Note3

Caramel apples

4 tablespoons butter, cubed

1/2 cup light brown sugar

4 large apples, peeled, cored and diced into 1/4 inch cubes

1 teaspoon ground cinnamon

1/4 teaspoon each ground allspice, cloves, ginger and nutmeg and cardamom

1/8 teaspoon salt

1 tablespoon cornstarch

1 tablespoon lemon juice

Ice cream

7 ounces plain or lightly toasted sugar (about 1 cup; 200g)

3/4 ounce cornstarch (about 3 tablespoons; 20g)

1/8 teaspoon (0.5g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

2 large eggs (about 3 1/2 ounces; 100g)

10 ounces cultured, lowfat buttermilk (about 1 1/4 cups; 285g)

8 ounces heavy cream, straight from the fridge (about 1 cup; 225g)

1 tablespoons finely grated cheddar

1/2 ounce apple brandy, or other fruity spirits like whiskey (about 1 tablespoon; 15g), optional

1/4 teaspoon orange blossom water, optional

Instructions

Honey Cake

Heat oven to 350F.

In a deep bowl, combine farina, baking powder, sugar and coconut then mix well.

Melt the ghee in the microwave or stove top then dissolve the honey in it.

Add the ghee mixture to the bowl of dry ingredients and mix well to combine.

Add the yogurt and mix, just until everything is well incorporated.

Brush a round 12 inch baking sheet with the tahini and spread the basbousa mixture evenly.

Spread nuts on top evenly to decorate.

Bake in the middle of your oven until edges start to brown, this took about 10 minutes. Then move the basbousa up to the higher shelf and let it continue cooking until golden brown will take anywhere from 15 to 20 minutes.

Honey Cake Syrup

When you move the basbousa to the upper shelf start making the syrup.

In a small saucepan over medium heat, combine syrup ingredients and bring to a boil.

When it boils, reduce heat and simmer for 10 minutes.

Turn heat off and keep the syrup warm.

When basbousa is done, turn off your oven and take it out.

Pour the syrup evenly and cover the basbousa immediately with foil. Return to the TURNED OFF oven for 5-10 minutes.

Take it out, cut and enjoy

Caramel apples

Melt butter in a large skillet over medium heat. Stir in brown sugar until dissolved. Add the apples, cinnamon, allspice, cloves, ginger, nutmeg and salt. Cook and stir until apples are crisp-tender, about 8-10 minutes. Combine cornstarch and lemon juice in a small bowl until smooth. Add cornstarch mixture to skillet. Cook and stir 1-2 minutes longer or until caramel has thickened. Remove from the heat. Transfer apple mixture to a bowl. Cool to room temperature. Cover and refrigerate.

Ice cream

In a 3-quart stainless steel saucier, whisk together sugar, cornstarch, salt, and eggs, followed by the buttermilk. Cook over medium-low heat, whisking constantly but gently, until warm, about 3 minutes. Increase heat to medium and continue whisking until thick and steaming hot, about 3 minutes longer. When the custard begins to bubble, set a timer and continue whisking for exactly 1 minute to neutralize a starch-dissolving enzyme found in egg yolks (or just achieve 170F). Grate cheddar into the hot custard before straining. 

Strain into a non-reactive container, then whisk in cream, brandy, and orange blossom water, if using. Season to taste with additional salt, if needed. Cover and refrigerate until no warmer than 40°F (4°C), or cool to the same temperature in an ice bath. Meanwhile, place a 1-quart container and flexible spatula in the freezer.

Churn the chilled base immediately in an ice cream maker according to the manufacturer’s directions, until fluffy and thick enough to gather in the dasher. When the ice cream is ready, shut off the machine and, using the chilled spatula, scrape into the chilled container, layering in caramel apple, honey cake, and apple cider caramel. Enjoy as soft-serve, or cover with plastic pressed directly against surface of ice cream, then close lid and freeze until firm enough to scoop, about 4 hours. Serve with additional cheddar grated on top. 

Notes

Historically, buttermilk has always been lowfat by nature, because it was a byproduct of churning butter. Modern manufacturing methods may not produce buttermilk the same way, but low-fat styles best mimic the flavor and body prized in the original.

[pifindsfood]

Chocolate Gochujang Ice Cream

https://food52.com/recipes/87893-chocolate-ice-cream-from-rose-levy-beranbaum

https://youtu.be/DBFAoO8kITk?t=96

Ingredients

1/4 cup (44 grams) dark chocolate, 60 to 62% cacao, finely chopped

1/2 cup minus ½ tablespoon (94 grams) granulated sugar

2 tablespoons (17 grams) malt powder (Carnation brand recommended)

1/4 cup plus 2 tablespoons (28 grams) unsweetened alkalized cocoa powder, sifted before measuring

1/8 teaspoon fine sea salt

1/16 teaspoon espresso powder (Medaglia D’Oro brand recommended)

1/2 cup (121 grams) whole milk (or 240g whole cream milk and 440g heavy cream)

pinch of gochugaru

2 1/2 cups (580 grams) heavy cream

6 to 9 (112 grams) large egg yolks

3 tablespoons (63 grams) glucose or corn syrup

1 teaspoon (5 milliliters) pure vanilla extract

1 tsp gochujang

Instructions

Have ready a fine-mesh strainer suspended over a medium bowl containing the finely chopped chocolate.

In a medium bowl, whisk together the sugar, malt powder, cocoa, salt, gochugaru and espresso powder.

In a medium saucepan, with a silicone spatula, stir together the milk, 116 grams (1/2 cup/118 milliliters) of the cream, and the egg yolks. Stir in the glucose (or corn) syrup and the sugar mixture until the sugar has almost completely dissolved.

Heat the mixture on medium-low, stirring constantly until slightly thicker than heavy cream. When a finger is run across the back of the spatula it will leave a well-defined track. An instant-read thermometer should read 170° to 180��F/79˚ to 82˚C.

Immediately pour the mixture into the strainer, scraping up the thickened mixture that settles on the bottom of the pan. Press it through the strainer and scrape any mixture clinging to the underside into the bowl.

Stir until the chocolate has melted. If little specks of chocolate are not desired, strain again. Then stir in the remaining 2 cups (464 grams) cream and the vanilla, then the gochujang. Cover and refrigerate for a minimum of 8 hours or until no warmer than 43˚F/6˚C. (Alternatively, cool in an ice water bath.) Set a covered container in the freezer.

Churn the chocolate malt custard in the prechilled ice cream maker. Transfer the ice cream to a covered container. Press a piece of plastic wrap on top, cover it, and allow it to firm in the freezer for about 4 hours before serving.

To improve flavor, set ice cream with marshmallow and chocolate chunks

[pifindsfood]

Pizza Dough and Broccolini Pizza

https://www.seriouseats.com/jim-laheys-no-knead-pizza-dough-recipe

https://www.seriouseats.com/jim-laheys-no-knead-pizza-with-broccoli-rabe

Ingredients

For the dough

500g all-purpose flour (17 1/2 ounces; about 3 3/4 cups), plus more for shaping the dough

1g (1/4 teaspoon) active dry yeast

16g (2 teaspoons) fine sea salt

350g (1 1/2 cups) water

For the pizza

1 tablespoon butter

1 tablespoon flour

1 cup milk

1/8 teaspoon freshly grated nutmeg

Kosher salt

1 head (about 1 pound) broccoli rabe

1 recipe No Knead Pizza Dough (see note)

4 medium cloves garlic, grated on medium holes of a box grater

1 (1-inch) knob ginger, grated on medium holes of a box grater

4 small green Thai chiles, finely minced

4 ounces grated sharp provolone cheese

1 pound buffalo mozzarella

Instructions

Pizza dough

In a medium bowl, thoroughly blend flour, yeast, and salt. Add water and, with a wooden spoon or your hands, mix thoroughly.

Cover bowl with plastic wrap or a kitchen towel and allow it to rise at room temperature (about 72°F/22°C) for 18 hours or until it has more than doubled. It will take longer in a chilly room and less time in a very warm one.

Flour a work surface and scrape out the dough. Divide it into 4 equal parts and shape them: For each portion, start with the right side of the dough and pull it toward the center; then do the same with the left, then the top, then the bottom. (The order doesn’t actually matter; what you want is four folds.) Shape each portion into a round and turn seam side down. Mold dough into a neat circular mound. The mounds should not be sticky; if they are, dust with more flour.

If you don’t intend to use the dough right away, wrap the balls individually in plastic and refrigerate for up to 3 days. Return to room temperature by leaving them out on the counter, covered in a damp cloth, for 2 to 3 hours before needed.

Pizza

Place a pizza stone on a rack about 8 inches from the broiler element and preheat oven to 550°F. Heat butter and flour in a small saucepan over medium-high heat until melted and flour is pale golden blond. Slowly whisk in milk. Whisk in nutmeg and season to taste with salt. Bring to a boil whisking constantly, then set aside.

Bring a large pot of salted water to a rolling boil. Add broccoli rabe and cook until just tender, about 1 minute. Transfer to a bowl of cold water until chilled. Drain carefully and roughly chop into 3 to 4-inch segments.

Once stone is preheated, turn broiler on to high. Stretch one ball of pizza dough into a disk about 12 inches in diameter and slide onto lightly floured peel. Spread 1/4 of white sauce onto pie, leaving a 1-inch border all around. Sprinkle 1/4 of garlic, ginger, Thai chiles, provolone, mozzarella, and broccoli rabe on top of pie. Sprinkle with a pinch of salt. Transfer to preheated baking stone and bake until top is charred and bubbly, about 3 1/2 minutes. Remove from oven and transfer to a cutting board. Serve immediately, then repeat with remaining pies.

Notes

Make sure the dough has been formed into balls and have sat on the counter under a damp cloth for a couple hours before beginning assembly. White sauce and broccoli rabe can be prepared up to a few hours in advance and allowed to rest at room temperature. Once you begin to assemble the pizza on the peel, work fast or the pizza will stick to the peel.

[pifindsfood]

Fondant Sweet Potatoes

https://biteontheside.com/fondant-sweet-potatoes/

Ingredients

4 sweet potatoes

2 tablespoons salted butter

2 tablespoons oil

salt and pepper

2 garlic cloves (crushed)

sprigs fresh rosemary and thyme

1 cup stock (vegetable or chicken) or leftover whey (240ml)

Instructions

Peel and cut the sweet potatoes. Cut the pointy ends flat so that they stand up straight.

Pre heat the oven to 400F / 200c.

Heat a cast iron skillet on a high heat. Once hot add the butter and oil. When the butter has melted and is starting to foam, Place the sweet potatoes in the skillet, so that they are standing tall and season with a little salt and pepper.

Once the bottoms have caramelized, about 5 minutes, flip them over so that the cooked side is facing up. Turn the heat down to medium

Add the garlic and fresh herbs to the skillet and cook til fragrant. Toss the potatoes in the seasoned oil and butter to coat.

Place the sweet potatoes so that the cooked, caramelized side is facing up. and add the stock to the skillet.

Transfer the skillet to the oven and cook for 25-30 minutes until the sweet potatoes are fork tender.

[pifindsfood]

Fresh Mozzarella From Scratch Recipe

https://farmsteady.com/pages/instructions-how-to-make-mozzarella-cheese

https://www.seriouseats.com/how-to-make-fresh-mozzarella-from-scratch-recipe

Ingredients

Water, non-chlorinated (use Ice mountain or another from this list)

1 gallon (3.8L) non-homogenized, low-temperature-pasteurized whole milk (see notes)

1 1/2 teaspoons citric acid

1/4 teaspoon rennet or 1/4 tablet rennet, diluted in 2 tablespoons (30ml) filtered or distilled water - use vegetarian rennet for vegetarian cheese

1 tablespoon (12g) kosher salt

Instruction 

Pour milk into a large stainless steel pot and whisk to disperse butterfat. Sprinkle citric acid into milk and stir well to fully dissolve.

Stirring every few minutes, bring the milk to 88°F (31°C) over medium-low heat. (This should take about 5 minutes.) Add rennet and stir to combine, about 30 seconds. Milk will begin to curdle into small clumps and separate from liquid whey. Reduce heat to low and continue heating until whey registers a temperature of 105°F (41°C) on an instant-read thermometer, about 3 to 5 minutes. Remove from heat and let stand 5 to 10 minutes.

Using a slotted spoon, transfer curds to a strainer set over a bowl, pressing gently to drain. Curds should form a single mass. Allow to drain until whey is no longer dripping, about 10 to 15 minutes. Transfer drained curds to a cutting board. Slice into 1-inch cubes and divide into 3 even portions.

Meanwhile, season whey with 1 tablespoon (12g) kosher salt (or more to taste), stirring well to dissolve. Transfer 1/3 of whey to a heatproof bowl and set aside.

If Using the Stovetop Method: Bring remaining 2/3 of whey to 180°F (82°C) over high heat. Working with one portion of curds at a time, place in a heatproof bowl and add enough hot whey to cover. Wait 15 to 20 seconds, until curd is soft, sticky, and clumping together.

If Using a Microwave: Working with one portion of curds at a time, place in a microwave-safe dish and heat on high in 15-second intervals until curd is soft and sticky.

For Both Methods: Put on clean rubber gloves. Pick up ball of curds and slowly draw hands apart, allowing gravity to stretch curds; avoid forcing, tearing, or kneading curds. Continue folding and stretching curds, reheating in microwave or whey as necessary, until curds are shiny and smooth. (This should take approximately 2 to 6 stretches.)

Fold curd into a mass that's roughly the size of your palm and make a C shape with the forefinger and thumb of one hand. Push curd through those fingers, exerting pressure to shape it into a sphere. Press hard enough to prevent large bubbles from forming under the skin. Alternatively, make a closed loop with thumb and forefinger and make several small, egg-shaped bocconcini.

Gently lower ball(s) into room-temperature whey and let rest 20 to 30 minutes before eating. Meanwhile, repeat with remaining portions of curd. Cheese should be eaten immediately or within a few hours; to store, wrap tightly in plastic and follow these reheating guidelines.

If you decide to make ricotta after this, you should do the first step without rennet or any additional milk you add will become too stiff and create an unpleasant texture. 

Special Equipment

12-quart stock pot, rubber or latex gloves (see note), instant-read thermometer, fine-mesh strainer

Notes

We strongly advise that you contact the dairy provider to determine the precise temperature at which your milk has been pasteurized. No mozzarella recipe will be successful with ultra-pasteurized milk, but even milks labeled "pasteurized" may not work. Seek out non-homogenized milk that has been pasteurized at 170°F (77°C) or lower. The whey can be uncomfortably hot during the stretching step; we recommend wearing clean, heavy rubber gloves or a double layer of latex gloves to protect your hands.