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Category Archives: Sustainable Back Yard
Porro Sott’olio
Summer being the season of abundance should result in a busy kitchen preserving for the leaner months. Today the leeks were harvested, cleaned and boiled for 5 minutes in apple cider vinegar with some bay leaves and black pepper corns. Drain and discharge the vinegar. Neatly pack the leeks, bay leaves and pepper corns in preserving jars and fill and cover completely with extra virgin olive oil. Wait one moth before using.
Feral Pigeons
Feral Pigeons are responsible for substantial grain losses to farmers who feed grain to their stock. From time to time hunters are invited by farmers to come and assist in controlling the numbers and recently I was fortunate to be the beneficiary of such harvest. Being a minimalist and striving towards self sufficiency, I slaughtered and cleaned the birds for the pot and very little was wasted. Backbones, wing tips and excess skin was all used in making perfect stock. The offal was all cleaned and used to make perfect “La Coratella”. Leaving me with perfect pigeon carcasses, well packed in vacuum bags for many sumptuous meals to come (see my next post for Ravioli di Piccione)
FORMAGGIO DI CONTADINI
This Farmers Cheese recipe is a big favorite of mine and is very easy to make. The cheese is ready in four weeks and may be a bit flaky, but is very flavorful.
Heat milk to 32 C
Add Mesophilic Starter, dissolved in Distlilled Water, stir well
Cover and keep at 32 C for 45 minutes to ripen
Add Rennet, diluted in Distilled Water, stir gently up and down for 1 minute. Top stir for 1 minute
Cover and keep at 32C to set for 45 minutes
Cut the curd in 6 mm cubes
Slowly heat curds and whey in a double boiler to 38 C (About 30 minutes from 32 C to 38 C)
Stir curds gently to prevent matting
Cover container and keep at 38 C for another 5 minutes
Pour curds into cheesecloth lined colander
Hang the cheesecloth to drain for 1 hour, out of draft to keep curds warm
Put curds in a bowl and break gently with hands to walnut size pieces
Mix in 1 g of fine salt per liter of milk
Firmly pack curds into cheesecloth lined mould
Apply 5 Kg pressure for 10 minutes
Remove curds from mould, turn over and put into cheesecloth lined mould
Apply 10 Kg pressure for 10 minutes
Remove curds from mould, turn over and put into cheesecloth lined mould
Apply 20 Kg pressure for 12 hours
Remove cheese from mould
Air dry at room temperature on wooden board for about 2 – 4 days
Turn cheese several times per day until rind has formed
Wax or vacuum seal
Age for at least one month
Quail Eggs with Truffle
It will be hard to find a better light dinner than quail eggs topped with truffles and home cured salmon on the side. All washed down with good hand crafted Home Made Wine (organic and preservative free)
Back Yard Farmer 