Brew and Moo

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The mercury had risen just a touch, but enough to make it bearable outside.  The snow fell lightly upon the ground, leaving a white dusting on the roofs of houses and the paved roadways.  This past weekend we took full advantage of this beauty.  I kept the kitchen warm with the stovetop all abustle, and the smell of warm milk in the air.  Meanwhile, my hubby could be found in the nearby garage, reading and mixing his brew with the aromas of hops pouring forth into the crisp air outside.  The girls frolicked in the snow, while the cat sat perched in a tree, taking in all the action.

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My oldest daughter and I used our favorite cheese kit and made two pounds of fresh mozzarella cheese.  (You can check out our previous cheesemaking experience here.)  For the first time, I allowed her to truly assist me by slowly stirring the curd and then stretching it, adding salt, and then forming it into small balls of deliciousness.  The best part of the entire experience was when this six year-old, who normally only likes “cooked cheese,”  took a ball of fresh mozzarella and bit in.  She said, “Well, I only like cheese that I make.  That’s the only kind I’ll eat.”  Love.

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The holidays left us empty handed in the home-brew department, so my husband brewed three fresh batches this weekend.  He tried out a new brewing kit, and then made two tried and true favorites…a caramel creme ale and a fabulous breakfast stout.

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The finished products of the day:  beer, cheese and a bit of hot chocolate of course.  Is there anything better?  Yum!

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Fried Green Tomatoes…Italian Style

We have a LOT of green tomatoes this year.  A lot.  So, last night I gave fried green tomatoes a shot.  But instead of serving them up Southern-style, I decided to do a play on eggplant Parmesan. Instead of eggplant, I used some of those green tomatoes covering my countertop.

Italian-Style Fried Green Tomatoes

-Slice 8-10 green tomatoes and set aside.

-Scramble 3 eggs in a small shallow bowl and set aside.

-In a large shallow bowl, mix together 1/2 cup all purpose flour, 1/2 cup corn flour, 1 tablespoon dried basil, 1 tablespoon dried oregano, 1 teaspoon salt, 1/2 teaspoon ground pepper, 1 tablespoon garlic powder, 1 teaspoon onion powder.  Set aside.

-Pour about 1/2 inch of oil in the bottom of a frying pan (I used an organic, non-GMO canola oil.).  Heat the pan until very hot.

-Dip each tomato slice in the egg, then the dry mixture and then place in the hot oil.  Allow to cook until brown, flip and cook the other side until brown.  Remove the fried slices from the hot oil and allow to rest on a paper towel for a few seconds before plating.

I served my fried green tomatoes on a bed of pasta, topped with my homemade tomato sauce and freshly grated Parmesan cheese.  Enjoy!