The start of cheesemaking for the New Year. With history of cheesemaking in our household for both families, it seems to be the only thing to do on a cold January day!
I received a lot of questions and IMs about the cheesemaking process I shared recently. . .so I wanted to give a quick overview of "how" for those interesting in trying this at home. Ingredients: Whole milk or half & half (approximately a quart) + apple cider vinegar (or lemon juice)
Tools: Pan, wooden spoon, cheese cloth, thermometer and cheese cloth
OK so that’s really not the correct saying but everyone loves pizza, right? It’s really a basic recipe that can be made into so many different combinations and used for a variety of meals.
Once the chicken is done cooking, generously spoon the hot honey sauce over each piece of chicken and serve immediately. We have paired this with sautéed corn or with mashed potatoes or with a large salad. All three combinations have been successful.
Tonight’s creation is a twist on an old standby. Although it’s hardly picnic season here in Wisconsin, we decided to continue our tribute to basil by using some of our homemade pesto to reinvent one of our favorite side dishes, potato salad.
We continue our winter pesto cooking journey! Tonight we are making delicious tomato soup from our garden ingredients. During the summer, our cousin Sharon from Canada showed us a quick and easy way to preserve tomatoes for the winter.
There is nothing better than listening and learning directly from a master. In this case, the master was chef Lidia Bastianich who was in Milwaukee for an event at the Pabst Theater.
It’s amazing how quickly you forget the bounty of your summer garden in the middle of January. That is until you open your freezer to find a stack of frozen containers of green gold; the pesto you made in August and squirreled away for just such a time.
The start of cheesemaking for the New Year. With history of cheesemaking in our household for both families, it seems to be the only thing to do on a cold January day! 
OK so that’s really not the correct saying but everyone loves pizza, right? It’s really a basic recipe that can be made into so many different combinations and used for a variety of meals.
Once the chicken is done cooking, generously spoon the hot honey sauce over each piece of chicken and serve immediately. We have paired this with sautéed corn or with mashed potatoes or with a large salad. All three combinations have been successful.
Tonight’s creation is a twist on an old standby. Although it’s hardly picnic season here in Wisconsin, we decided to continue our tribute to basil by using some of our homemade pesto to reinvent one of our favorite side dishes, potato salad.
We continue our winter pesto cooking journey! Tonight we are making delicious tomato soup from our garden ingredients. During the summer, our cousin Sharon from Canada showed us a quick and easy way to preserve tomatoes for the winter.
There is nothing better than listening and learning directly from a master. In this case, the master was chef Lidia Bastianich who was in Milwaukee for an event at the Pabst Theater.
It’s amazing how quickly you forget the bounty of your summer garden in the middle of January. That is until you open your freezer to find a stack of frozen containers of green gold; the pesto you made in August and squirreled away for just such a time.
