Hey Grandpa, What's for Supper? Part 2

[Dragonfly Ranch]

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Hope things go better with Charlotte today.

May be I posted about my class on another thread. Anyway, my husband and I took a pressure cooker class at the local gourmet kitchen shop here in town. After the class I mentioned to the instructor that I would love to teach a class on making Goat (Chevre) cheese, Yogurt and YoChee and 30 minute Mozzarella. She was very excited and sign me up for the 28th. So for the last month I have been perfecting the Mozzarella - and I had a bunch of struggles with it until I figured out that my rennet was bad. But I'm on track now and trying different finger food recipes so everyone in the class can get a taste of these wonderful cheeses.


So I'll let you know how it goes. To date there are 18 people signed up and the class can hold 24! May be I'll get a sell out - we'll see

Sandee

 

[BettyR]

Dragonfly Ranch- How exciting!!!!! I wish so much I could be in your class.

 

[Backyard Buddies]

Dragonfly Ranch - How fun! I'd love to take your class, too! Do let us know how it goes!

I had a busy day today but did manage to pull off a quick, but very tasty menu for dinner tonight. We had:

Steelhead Trout: http://allrecipes.com//Recipe/barbequed-steelhead-trout/Detail.aspx
(The whole family loved this recipe and it will definitely be back on our menu again) We left the skin on - skin side down. Since that took most of the heat, it was easy to just strip it away and serve the tasty, moist fish above it. Yum!

Steamed green beans (from our garden - I loooooove picking supper right before making it!)

Salad - Romaine lettuce and Heirloom Tomatoes (from the garden).

Glass of wine from our Santa Ynez wine tasting trip from a couple weeks ago.

Charlotte is still with us. She's beginning to adapt to me and is slowly adapting to the rest of the family. She's a great little layer. She's a noisy girl first thing in the morning, so that's another consideration. Perhaps she'd be less noisy if she had a buddy or two. For now, she starts up at about 6:30 in the morning. Ugh.

 

[Dragonfly Ranch]

BettyR & Backyard Buddies I wish you could be there too! I think it will be fun, but I'm getting anxious and nervous. I don't have problems with public speaking but just wnat to get started sharing what I know. It's a good distraction right now since this weekend my husband left for 3 months for his job that takes him out of town.

I usually try and keep myself really busy so I don't miss him as much.

Tried one of the recipes that I will use in the class to show what to do with the fresh Mozzarella. Here is the recipe - and it was so yummy- but then its fried need I say more!!

Mozzarella in a Fried Pouch

Fresh Mozzarella, room temp - 16 ounces
Egg Roll wrappers - 1 package
Seasoned bread crumbs - 1 cup
Red Pepper flakes - 1/2 teaspoon
Fresh Basil, mined - 2 tablespoons
Kosher salt - 1 teaspoon
Fresh ground pepper 1/2 teapsoon
Vegetable Oil

Heat oil in skillet (Cast iron is the best option). Test oil for proper temperature by dropping a small piece of egg roll wrapper in - it's the right temperature when it sizzles immediately, and browns within 15 seconds.

Roughly chop Mozzarella and toss together with bread crumbs, pepper flakes, fresh basil, salt and pepper. Lay one egg roll wrapper on a flat, dry surface; place 3 to 4 tablespoons in the center of wrapper. Using a pastry brush, moisten the edges of the wrapper (this will ensure a good seal) and place a second wrapper on top, press out most of the air and press the edges together to form a pouch. At this stage it will resemble a large ravioli) Repeat this step until the Mozzarella mixture is gone.

Prepare a cookie sheet with 3 layers of paper towel and place near the frying oil. Gently place one pouch at a time in the hot oil. When the bottom edges behind to crisp and turn golden brown, carefully flip the pouch, brown. Remove cooked pouch to cookie sheet and repeat process for remaining pouches, Cut into quarter and serve.

 

[BettyR]

We are having this tonight served over rice with Gump bread. I always double this recipe, it is sooooo good we like to have leftover to eat for lunch.

Porcupine Meatballs
Allrecipes.com

Ingredients
· 1 egg
· 2 (10.75 ounce) cans condensed tomato soup
· 1/4 cup instant rice
· 1/4 cup chopped onion
· 1 tablespoon chopped fresh parsley
· 1 teaspoon onion salt
· 1/4 teaspoon ground black pepper
· 1 pound lean ground beef
· 1/4 cup Worcestershire sauce

Directions
1. Lightly beat egg with a fork, then add a heaping tablespoon of the soup and mix lightly. Mix in rice, onion, parsley, onion salt and pepper. Stir in the ground beef and mix well with hands. From mixture into 1 1/2 inch round meatballs.
2. Coat a large skillet over medium heat with cooking spray. Cook meatballs and brown on all sides.
3. Combine remaining soup with Worcestershire (you can increase or decrease Worcestershire to your liking), stir until smooth, then spoon over meatballs. Cover with lid and simmer for 20 to 30 minutes, stirring every few minutes.

 

[ChikeeMomma]

Meatloaf, cheesy potatoes, and green beans from the garden.

 

[arabianequine]

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I have to try this.....sounds really good!

I can't not buy the deep fried cheese curds from A&W/KFC I swear I can live off of them.

 

[BettyR]

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OH man that's rough!!!! That's a long time to go without your sweety!! What does he do?

 

[TipsyDog]

Today I made General Tso Chicken, white rice and pork fried rice. Yummmm...

 

[redhen]

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