Quick Fresh Mozzarella - Untested

Inspired by: https://www.motherearthnews.com/real-food/30-minute-mozzarella/#axzz34XH3s2OW

NOTE that this is not a cultured mozzarella, which is more authentic and flavorful, but is a good place to start. A cultured mozzarella does not use citric acid but a thermophilic culture instead and is a longer process.

1 US gallon (3.8 L) whole milk (not ultra-pasteurized)

1½ tsp citric acid, dissolved in ¼ cup (60 mL) cool water

¼ tsp liquid rennet, dissolved in ¼ cup (60 mL) cool, non-chlorinated water

1–2 tsp cheese salt

Making the curds

1. Pour the milk into a large pot and stir in the dissolved citric acid.
2. Slowly heat to 32°C (90°F), stirring gently.
3. Remove from the heat and stir in the dissolved rennet using an up-and-down motion for about 30 seconds.
4. Stop stirring and let the milk sit undisturbed for 5–10 minutes, until you have a clean break.
5. Cut the curd into roughly 2 cm (¾") cubes.
6. Slowly heat the curds and whey to 40°C (105°F), stirring very gently.
7. Remove from the heat and let the curds rest for about 5 minutes.
8. Scoop the curds into a colander and allow them to drain.

Stretching

1. Heat a separate pot of water (or, even better, the strained whey) to about 77–82°C (170–180°F).
2. Place the drained curds in a bowl and:
3. Pour enough hot whey over them to cover.
4. Let them sit for 20–30 seconds.
5. Lift the curd with a spoon or your hands (wear gloves if needed—it will be hot).
6. Fold and stretch it gently.
7. If it begins to stiffen, dip it back into the hot whey for another 20–30 seconds.
8. Repeat until the curd becomes smooth, glossy, and stretches into long ribbons.
9. Knead in the salt during the last stretch.
10. Form into balls and cool in cold water for 10–15 minutes.

Slow Cooker Bone Broth - Untested

https://grassfedgirl.com/easy-crock-pot-bone-broth-2/

1 lb-2 lbs bones (chicken feet/necks or beef bones knuckles, bones with a lot of cartilage)

4 cloves garlic

32 cups water (or just enough to cover the bones)

Sea salt and pepper to taste

2 tbsp apple cider vinegar

other of choice vegetables (optional, can make it bitter )

other herbs (optional)

1. Put all the ingredients in a slow cooker overnight or longer and set to low (8-24 hours).
2. In the morning, strain the broth and refrigerate in separate containers.
3. Once it's chilled remove the fat and save it for other uses.

Notes:

• If the broth doesn’t gel or come out to your liking, try again. It usually doesn’t gel due to too much water in proportion to bones. Best to just use enough water to just cover the bones. 
• You can use bones saved from making wings, steaks on the bone, and whole chickens. There's a lot of variance depending on type of animal and type of bone. 
• Best to use bones with a lot of cartilage, like any bones with lots of joints. Chicken feet, chicken wings, chicken drumsticks, chicken backs, beef knuckles are great bone options.
• Bone broth from chicken bones is easiest as bone broth from beef and pork broth are very pungent when cooking, so for the comfort of others in your home, chicken may be the best option.

Potage Choisy 3 - Untested

https://fr.frije.com/recipes/140752

Serves 4 — Prep: 15 minutes — Cook: 14 minutes

110g onion, peeled and thinly sliced

400g zucchini, ends trimmed, unpeeled, cut into cubes

300g green lettuce leaves, sorted, rinsed, dried and roughly cut with scissors

5g butter

1g fresh mint

600g vegetable broth

100g milk

1g fresh mint, reserved for serving

Salt and pepper to taste

1. In a soup pot, melt the butter over medium heat and wilt the lettuce, stirring. 
2. Add the onion, zucchini cubes and the first portion of mint. Stir for 2 to 3 minutes, then pour in the broth.
3. Bring to a boil, and cook until the zucchini is perfectly soft.
4. Blend the soup, add the milk and scatter over the remaining mint. 
5. Stir, adjust seasoning with salt and a turn of the pepper mill.
6. Serve hot or cold.

Potage Choisy 2 (velouté de laitue) - Untested

https://www.zeste.ca/recettes/potage-choisy-veloute-de-laitue

Potage Choisy (velouté de laitue)

Quantité : 2 litres (8 tasses)

14g sunflower oil

1 small onion (110g), thinly sliced

60g garlic scapes, roughly chopped *(or 2 cloves garlic, minced)*

150g cucumber, peeled or unpeeled, cut into cubes

300g potatoes, peeled and cut into cubes

Salt to taste

1500g chicken broth

350g green lettuce leaves, washed and dried *(see notes)*

30g fresh coriander, roughly chopped

15g fresh dill, roughly chopped

8g fresh mint, roughly chopped

**Notes**

1. The recipe works with any lettuce, but if you use red-leaf varieties the vibrant green colour of the soup may not come through.

2. Replace some of the lettuce with spinach or tender vegetable tops (beet greens, radish tops, etc.). Fennel can also be used in place of the cucumber — in that case, use fennel fronds instead of the dill.

**Instructions**

1. In a large pot or dutch oven, heat the oil over medium-high heat and sauté the onion for 2 to 3 minutes without letting it brown.

2. Add the garlic scapes and cucumber and cook for 2 to 3 minutes, stirring.

3. Add the potatoes, salt and broth. Bring to a boil, then reduce heat and simmer for 10 minutes.

4. Add the lettuce leaves a little at a time — they will quickly lose volume in the hot broth. Once all the lettuce is in the pot, continue cooking for 8 to 10 minutes or until the potatoes are tender.

5. Remove from heat and blend the soup using a blender, food processor, or immersion blender.

6. Add the fresh herbs and blend again until the soup is as smooth as possible.

7. Freeze whatever isn't consumed right away — to reheat, add cream to return it to a smooth, velvety texture.

Potage Choisy 1 (de Maman) - Untested

Une recette que Maman a partagée avec moi, je ne sais pas d'ou. J'ai fait un peu de recherche et j'ai trouvé pas juste d'autre versions, mais aussi des alternatives intéressantes, que je sauvegarde séparément puisqu'elles sont assez différentes que je voudrai les essayer afin de déterminer laquelle que je préfère ou comment je veux les combiner.

POTAGE CHOISY (Avec laitue un peu amère)

1 oignon moyen haché

3 tasses de pommes de terres coupés en dés

2 c. à soupe de beurre

2 tasses de lait (je prend du 2%)

3 tasses de bouillon de poulet (je le fais à partir de la poudre Loney’s sans gras)

Sel et poivre, au goût

6 tasses de morceaux de laitues diverses – c’est à peu près une pomme de salade frisée + 150 gr de laitue printanière (n’importe quelle sorte mais ne pas prendre une laitue amère comme la roquette ou le cresson) – vous pressez la salade pour la mesurer

Garniture par portion – 2 versions: 

version Ricardo: 5-6 quartiers de tomates cerises mises au centre avec 1 c. à thé de crème sûre

version Kim: 2 branches de ciboulettes coupées au ciseau (2 à 3 pouces de long), disposées en quadrillage + 1/2 c. à thé de crème sûre.

1. Cuire à feu moyen-doux les oignons avec le beurre dans un grand chaudron afin d’amollir les oignons 
2. Ajouter le lait, le bouillon de poulet et les pommes de terre 
3. Amener à ébullition. Couvrir et cuire doucement à feu doux pendant 20 minutes ou jusqu’à ce que les pommes de terre soient tendres 
4. Broyer moyennement du sel de mer et de poivre 
5. Ajouter la laitue et continuer de cuire pendant 3 à 4 minutes en remuant de temps en temps -  ne vous en faites pas, le volume de laitue diminuera considérablement 
6. Verser la soupe dans un mélangeur pour obtenir une belle purée (c-à-d. environ 4-5 minutes) 
7. Passer au tamis 
8. Rectifier l’assaisonnement 
9. Verser dans 4 ou 5 bols et garnir 
10. Déguster immédiatement.
11. Vous pouvez préparer le potage la veille – ce qui parfait lorsque vous recevez.

Brown Butter Sage Pasta - Untested

https://www.joyousapron.com/brown-butter-sage-pasta/

1 lb spaghetti pasta

½ cup unsalted butter

6-9 cloves garlic minced

1 tsp salt or more to taste

½ tsp black pepper

¼ cup reserved pasta water

20-25 leaves fresh sage julienned, plus more for garnish

½ cup parmesan cheese shredded, plus more to taste as needed

1. Bring water to boil in a pot and add pasta. Cook pasta according to package directions. Be sure to reserve ¼ cup of the pasta water for the sauce. Drain pasta and set aside.
2. Brown the butter. Cut the stick of butter into small, equal portions.
3. Place the pats of butter into the bottom of a deep skillet. Melt the butter over medium heat.
4. Once the butter melts, foam will form on top. Keep cooking the butter. As it cooks, brown bits will begin to appear.
5. As soon as you smell a toasted, nutty scent, add the minced garlic. Cook until the garlic is fragrant, but avoid burning or browning it too much.
6. Season with salt and pepper. Add reserved pasta water and julienned sage leaves.
7. Add pasta to the skillet. Toss to coat
8. Add parmesan cheese. Toss to coat again.
9. Garnish with more sage leaves. Serve and enjoy!

Lilac Wine - Untested

https://leslieland.com/2009/05/lilac-wine/ 

https://brightonforager.wordpress.com/2011/05/23/lilac-wine-hypnotised-by-a-strange-delight/ (contains the recipe above)

When newly made, it will taste and smell bad. Leave it for 3-6 months, at least, for the lilac flavour to mature.