Wednesday, November 9, 2011

Friday, July 15, 2011

Homemade Cajeta

All good things must come to an end, and thus I say farewell to Vegan town.  Although I visit regularly for culinary inspiration,  you won't be the only town I visit.  With that said, here's a recipe for some delicious cajeta, a delicious goat milk Latin caramel candy.  Use it in coffee, over ice cream, in ice pops; really the sky is the limit.  It is SUPER sweet so please proceed with caution when using.

I am super lucky to get my hands on 2 gallons of raw goat's milk every month.  I have homemade feta in the fridge right now, and needless to say, it is awesome.  If you live in the Central Valley of CA I highly recommend that you contact Meg Dickey and sign up for their herd share program.  The milk those goats make is beyond delicious.  If you can't get your hands on goats milk, you could use whole milk just make sure it is not ultra-pasteurized or it just won't work.  Without any further delay....

Modified from a recipe in Home Cheese Making by Ricki Carroll

2 Tbsp cornstarch
1/4 tsp baking soda
12 c whole raw goat's milk
3 c sugar
1 vanilla bean split down the center
1 small piece of canela (cinnamon stick)

I added the vanilla and cinnamon myself.  I just love the flavor of dulce de leche so much I thought it would make a nice addition.  Don't feel as if you have to add, omit the last two ingredients if you are just not that into them.

Add 1 cup of the milk into your stock pan along with the cornstarch and baking soda.  Using a whisk, incorporate the starch and soda until no lumps are visible.  Add the rest of the milk.  Over med-high heat, bring to boil, stirring occasionally.  Once it boils, remove the cinnamon stick and vanilla bean if using and stir constantly until you get a caramel consistency.  I usually make sure that the sauce coats the back of my wooden spoon.

Pour into clean jars, cover with a clean dish towel, and allow to it to come to room temp.

Once this happens place the lids on top and store in the fridge up to a month.  If you plan on using it over ice cream, heat it in microwave or place jar in a bath of hot water for a bit.  Enjoy!

Monday, April 4, 2011

Korean Fried Tofu in a Sweet-Soy Garlic sauce

This is one delicious meal!  I made it as part of our Soup Sunday fare and it was a huge hit.  I wouldn't recommend using this batter technique unless you plan on tossing the tofu in some sort of sauce.  I have made mole tofu this way and it was out of this world!  I hope you make this for your family and tell me what you think.

Korean Fried Tofu
 America's Test Kitchen

3 quarts vege oil ( I use a fry-daddy so I use much less)
1 1/2 c cornstarch; place 1 c in a bowl and 1/2 c in another 
1 x 16oz block of extra firm organic tofu ( no gmo's would be ideal), drained and cut into strips; see below
1 c water ( add to the bowl with 1 c cornstarch in it and mix to combine)
2 scallions, sliced thin and the bias; garnish
1 Tbsp fresh cilantro leaves minced; garnish

This is my high tech way of  removing the excess liquid from the tofu.  I place a kitchen towel down and then place my tofu onto it.  I cover with another kitchen towel and place a brick over the top towel and directly on top of the tofu.  I let it sit for at least 1/2 hour.

While this is draining I make the sauce........

Sweet-Soy Garlic Sauce
America's Test Kitchen

*Place all of the ingredients into a saucepan as it will need to go into one anyway ; no need to dirty up any extra dishes*

1/2 c sugar
1/4 c tamari
1/4 c water
3 medium garlic cloves pressed through a garlic press
1 Tbsp rice wine vinegar
1 tsp sriracha ( I use 2 tsp)

Heat over medium heat until syrupy, about 5 min.  Let cool to room temperature.

Now that the tofu is drained and the sauce is made it's time to fry it up.  Place the oil in a dutch oven with a candy / fry thermometer attached.  Wait until the oil reaches 350 degrees.  Or in my case heat the oil in a fry-daddy or deep fryer or your choice.

You'll need to dredge the tofu strips in the 1/2 c of cornstarch first and then place them in the water / cornstarch mixture you made earlier.  Fry them in batches until they are golden brown.  I remove excess oil by placing the tofu onto paper grocery bags then place into a bowl.

Once the tofu has been completely fried you top with the sauce and gently stir to combine.

And there you have it.  Place this delicious tofu over some rice and top with the garnishes and you'll have a delicious meatless meal.