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Story Cooking

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Published January 3, 2019 at 4032 × 3024 in Cuscuz

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All day long. Really. I love snow, but the wind undoing my work and the city plow trowing snow back in our driveway!? That gets me counting food jars to see if I can just stay inside until Spring. #mainelife #storycooking #WomanPlow

#storycookingeggbread #challah #braidedroundchallah #storycooking

#summernights making #pesto #winternights eating #pesto #storycooking #eatinginseason #maine

#freshsnow smell #gsd #storycooking #maine #mainewinter #sunsire

Friday night is leftovers night and I love hearing how people manage their leftovers. Growing up my parents would say: " We are having Lavoisier" and then they would continue with a smile “Nothing is lost, nothing is created, everything is transformed" attributed to #lavoisierlaw #ConservationofMass Tacos and soups are some of my go-to. #Ithinkitisaboutthehotsauce #storycooking #zerowaste #zerofoodwaste

This is #tvorog : Russian farmers cheese. I am using a culture like buttermilk I got from my friend, but I know people who use buttermilk or milk kefir to ferment the milk. My husband grew up eating this #culturedcheese as a wrote about last summer. I have been playing with the process and here where I am: . I take 2 cups of starter from the fridge. I mix one cup of the starter with 1/2 gallon of milk both from the fridge and let it ferment for 12 hours (usually overnight) in the counter. At the same time, I feed the remaining cup of starter with 1 cup of milk to keep the starter going. (So I don't have to buy buttermilk all the time) After both containers coagulate and looks like Jello or yogurt, I put the smaller jar in the fridge covered with a cotton fabric and the 1/2 gallon I will warm up in a double bath #bainmarie (see next pictures) as my friend said a relative of her does. But I do not let it boil. I heat up to 110F. Some ricotta recipes suggest to bring to a boil and I tried that, but I want to keep the culture and found a double bath allows me to control the temperature instead of cooking on low. I have been happy with the process and my husband said it tastes like #tvorog ! ✨🎉 . I let it cool then strain using cheese cloth or cotton fabric to desired consistency. Always saving the whey to make bread or make cake. To eat, he mixes in some sour cream and a bit of milk -- I know, triple dairy, but really delicious. #storycooking #storycookingtvorog

Daily visit. #redtailsquirrel and #gsd #storycooking

Good morning #winterskies #maine #storycookingberioza #storycooking #mainelife #mainewinter #themainemag #sunrise

🌀 This recipe was marked with 3 hearts rating in my notebook from August 29, 2017. (I don't even know the rating system - for fun? For speed? For taste?) . I started on it but the weekend happenings pulled me away. So after mixing it, I put in the fridge for the night and in the next day afternoon I managed a couple of #streachandfold and let it rise in the counter but lost track of time and when I remembered, I decided to shape before it doubled and put back in the fridge for a final rise. It set there til this morning. I baked during breakfast. It is a different recipe now, different method, different flour. It is a different season but I still appreciate bread that waits for me. . 500g flour (200 WW, 300AP) 200g levain fed and bubbly (40%) 300g water (60%) 10g salt 30g sugar 50g oil (maybe it was one of my sandwich loaves ? Or pizza?) #sourdough #everydaythanksgivingmeal #storycooking

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