Jason’s favorite cheese has always been mozzarella, so for Christmas this past year I got him a cheesemaking kit through Zingerman’s! It has the rennet and citric acid you need to add to whole milk in order to make many batches of mozzarella and ricotta cheese.
The directions are very clear, and the process is actually quite simple, but it involves large pots, a thermometer, and some careful timing. After the milk, citric acid, and rennet sit together for five minutes they magically transform into a custard-like curd; a few minutes later and that curd is elastic and shiny and actual cheese! The box says salt is optional but it is flavorless without it, and the directions also stress the importance of a stepped-down cold-water bath that we skipped but will be sure to do next time.
(Jason pulling fresh mozzarella)
We made use of the cheese in homemade pizza tonight: a mushroom, pepper, and onion as well as a taco pizza. Creamy, soft, and delicious! We’ll make a post about our homemade pizzas another time.
The February issue of Bon Appetit couldn’t have been more timely. A feature on great pasta dishes just in time for Valentine’s Day? Perfect. Of the seven delicious-sounding recipes in their feature, one caught both of our eyes for immediate consumption: the Orecchiette with Kale and Breadcrumbs. We planned it for our Valentine’s dinner at home, complete with flowers and candles on the table. And it was so delicious, we both went back for seconds . . . and thirds!! There’s a decent amount of prep (blanching kale, chopping it), but it is all completely worth it. If you’re on the fence about kale, this will win you over. Spinach wouldn’t be the same.
Orecchiette with Kale and Breadrumbs
1 pound Tuscan kale, or other variety (about 2 large bunches), stems trimmed
Kosher salt
5 tablespoons olive oil, divided, plus more for drizzling
1 cup coarse fresh breadcrumbs (we used 1 cup panko)
3 garlic cloves, minced (I used the microplane), divided
Freshly ground black pepper
2 tablespoons (1/4 stick) unsalted butter
4 anchovy fillets packed in oil, drained
1/4 teaspoons crushed red pepper flakes
1 pound orecchiette (little ear-shaped pasta)
3/4 cup finely grated Parmesan or Grana Padano (we used less, about 1/4 cup)
Bring a large pot of salted water to a boil and blanch the kale, about 4 minutes at a time. Transfer to a rimmed baking sheet. When you’ve finished blanching, bring the pot of water back up to a boil.
Squeeze as much water as you can out of the kale, then cut out the stem and finely dice the stems. Roughly chop the leaves.
Heat 3 tablespoons of the oil in a small pan over medium heat. Add the breadcrumbs and stir to coat, then stir often until beginning to brown. Add one-third of the minced garlic and stir to distribute. Remove from heaat when the breadcrumbs are golden brown. Add salt and pepper and set aside to cool.
Drop the pasta in the boiling kale water and cook until al dente.
Meanwhile, heat butter and remaining 2 tablespoons olive oil in a large pot or pan over medium-low heat. Add the anchovies, red pepper flakes, and remanining garlic and cook, mashing anchovies until they are melted into the oil. Add the reserved kale and 1/2 cup of water and stir until the kale is covered with the sauce. Season with salt and pepper.
Reserve 1 cup of the pasta liquid, then drain the pasta. Add it to the kale (or if your pan isn’t big enough like ours, return the pasta to the pot and then add the kale to it) and mix, adding half the reserved liquid and then more as needed to get a consistency you want. Add the Parmesan and half the breadcrumbs and stir to combine.
Serve sprinkled with additional breadcrumbs and freshly grated Parmesan.
When we first met, we discovered that we both did tacos the same way: sauteed ground beef, a packet of seasoning, and various toppings, including shredded cheese, diced tomatoes, lettuce, and onion, on a soft flour tortilla. Over the years we started introducing variations on this: shredded beef instead of ground, new toppings including cilantro and jalapenos, even grinding our meat ourselves. But this past summer Bon Appetit had a taco issue that changed the way we do tacos entirely.
Gone is the ground beef and packet from the grocery store. Toppings have been changed out. We make our own shells from scratch. We always pickle onions. And it’s so, so good. You should make this immediately. We slow-cook pork shoulder to make carnitas, but you could shred a roasted chicken or go vegetarian with beans—we often add beans, too. To save time, one of you (Jason) makes the shells and heats the meat while the other (Erin) dices all the toppings.
Set everything out and build your tacos! Mix and match the toppings as you please—in truth, sometimes the shells are just too small to accommodate all the toppings all at once. Erin’s tacos always get stuffed with fresh jalapenos (never spicy enough) and finished with some lime crema, while Jason’s always have fresh tomatoes and plenty of queso.
Carnitas (makes lots of servings)
1 whole pork shoulder, trimmed of fat and skin
2 tablespoons onion powder
2 tablespoons garlic powder
1 bottle of beer, preferably a lighter beer or lager (cider works well too, if you want it to be gluten free)
Rub the trimmed pork shoulder with the onion and garlic powder and place in a slow cooker. Pour the bottle of beer over, put on the lid, and cook on low for 8-11 hours. Drain the meat and shred roughly. Either eat immediately or saute briefly in a pan with a small amount of oil until crispy. Add salt to taste (we rarely add salt, and never miss it). This makes a TON of meat, so you’ll have leftovers for ages (or have a big party!). Reheat in a pan with oil.
Quick-Pickled Onions
1 tablespoon salt
1 tablespoon sugar
¼ cup apple cider vinegar
½ red onion, thinly sliced
Combine the salt, sugar, and vinegar in a shallow bowl until the salt and sugar are dissolved. Add the onions and toss to combine. Add cold water to cover the onions. Let sit about 20 minutes or more (while you prep everything else).
Corn Tortilla Shells (makes 2 servings, about 6 shells)
½ cup masa
6 tablespoons water
pinch of salt
Combine all ingredients in a bowl until a ball forms. It should have the consistency of Play-Doh; add more masa or water as needed to get the right not-too-wet, not-too-dry quality. Roll into golf ball sized balls and use a tortilla press lined with parchment paper (or a cut plastic bag) to press into tortillas. Meanwhile, heat a griddle over medium-low heat and brush lightly with oil. Place the shells onto the hot pan; flip when the edges curl. The tortillas should be warm and still malleable—we love when they puff up! Transfer to a plate.
Other Topping Suggestions
Sliced radishes
Diced jalapenos
Cilantro leaves
Diced grape tomatoes
Lime crema (1 tsp lime juice mixed with 1 tablespoon sour cream)
Queso fresco (crumbled)
Pinto beans (heat up a can of beans)
