And this month my assigned blog was Culinary Adventures with Camilla.
I have to say this, I was a little intimidated.
Yup, I was. By the sheer volume of posts she manages to do. But it didn't last long.
And she tweets too. I still haven't figured out the whole tweet thing.
I almost got seduced by this recipe, Rabarbersuppe med Vin, I am Danish after all and it sounded good, and I've been wanting to make Gravlax for a long time, but my dill plant got eaten by the swallowtail caterpillars. So no dill for me.
But that's OK, I found a recipe to make. Well, actually a couple of recipes to make.
But they do go together.
I've gotten to really love Palak Paneer, and when I get to go to the big city on a Friday when my favourite Indian restaurant has a buffet, I always get some.
I never realized you could actually make this at home. I'm in trouble now.
I found this recipe for Paneer Cheese. and now that I know how to make Paneer, I can indulge myself. Well, not really, but how cool is this? I can make it at home now, Woo Hoo! I have to say, you do need full fat milk for this, and no using ultra pasteurized milk or cream. It doesn't work, trust me on this.
I know whereof I speak, cause I tried making some with 2% milk and didn't get hardly any cheese, and so I went to the store and bought some full fat milk, otherwise known as whole milk. And the same night I made it with the 2% milk, I tried using some cream I had, and since it was ultra-pasteurized, it failed miserably. In other words, no curd. That attempt turned into an offering to the Kitchen Goddess.
And of course you need Palak for Palak Paneer so I did a double. Recipe that is. I couldn't find fennel pollen so I just used some fennel seed. You learn to improvise when you live where I do.
So, here goes. And for those who are interested, using 2 cups of 2 % milk got me 2 oz. of Paneer.
When I used the 4 cups of whole milk I got 5 oz. of cheese. Just sayin...
4 cups whole milk
2 tablespoons lemon juice
1/4 tsp. salt if you want, I choose not to use it
Bring the milk to a boil, remove from heat, stir in the lemon juice. Let it sit for a couple of minutes, stir again, you should have some lovely big curds, if not add just a skootch more of lemon juice, and stir again.
Pour into a cheesecloth lined colander or do like I did, cause I couldn't find my cheesecloth, sigh. I used an old (bleached clean) floursack teacloth, and poured it into that.
Now for the Palak. I found some spinach on sale (WOOHOO), sorry got excited there. So I followed Camilla's recipe for the Palak. As I said before, I didn't have any fennel pollen so I just used fennel seeds.
freshly ground pepper
lemon juice from 1 lemon
Stir in the tomato and cook until softened and beginning to break down. Season with turmeric.
I do have a recipe for it.