We have become very big fans of feta cheese in our family.  We sprinkle it mainly on scrambled eggs, zucchini and green salads.  So I was delighted to read that Feta Cheese is very easy to make on your own.  Having plenty of goat milk, I decided to give it a try.   I used the Feta Cheese recipe from the book Cheesemaking Made Easy by Ricki & Robert Carroll.  To make your own, you will need the following supplies:    Thermometer Cheesecloth (not the mosquito netting type, but one that is more closely woven) Colander Pot (only use stainless steel, glass or enamel-lined) 1 gallon whole milk 2 ounces mesophilic starter culture Liquid rennet (can…

This recipe comes from Pioneer Woman, Ree Drummond, and the original recipe is called Perfect Potatoes au Gratin.  It is no exaggeration to call these Perfect – they are THAT good! Ingredients: 8 regular sized Russett potatoes, scrubbed clean 2 Tbsp. butter 1 1/2 cup heavy cream 1/2 cup milk 2 Tbsp. flour 4 cloves garlic, finely minced 1 tsp. salt freshly ground pepper, to taste 1 cup grated sharp cheddar cheese Preheat oven to 400°. Rub butter over bottom of baking dish.  (Your potatoes will be stacked on top of each other, so you don’t have to have a gigantic pan.) Chop potatoes. In a separate bowl, whisk together the…

Do not be turned away from this dish by its name.  Even though it sounds like it could be a very complicated dish, it really isn’t.  I wasn’t sure what quattro formaggi meant so I had to look it up.  A simple translation is “4 cheeses” and usually it refers to these cheeses: fontina, gorgonzola, parmesan & mozzarella. The sauce in this recipe uses ricotta instead of mozzarella.  The sauce is divine, if sharp and flavorful are some of your favorite ways to describe cheese.  Combine that with gnocchi, a very mild  potato dumpling and you have a keeper.  Keep in mind that this recipe uses cheeses that will cost more than typical cheeses. Gnocchi…

I’m joining up with I’m an Organizing Junkie with this monthly menu. I’m a little under the weather as I type this – also had my parents here this weekend so I’m running behind on getting my May menu up. April was the first time I tried writing up a menu for the whole month.  Previously, I just wasn’t interested.  Well that mindset has completely changed.  I’m LOVING it.  Having an assigned day for certain types of foods simplifies the choosing of recipes.  Elk on Monday, Italian on Tuesday, Hamburger meat on Wednesday and so on.  You can read about it here in my post called Monthly Menu Plan for April…

Last week’s menu had Great Grandma’s Beef Pie on the list.  I did finally make it and after tasting it, I wondered why I thought I’d never had something like this before.  I’m sure I have; it wasn’t near as awful as I thought it might be.  It was actually very good – more of a down-home, warm and cozy type of meal.  It probably won’t be a regular on our table but it’s not something I would completely avoid in the future either.  I actually took a picture of it. Here’s the filling… And here it is after the pie was assembled and cooked. I did make the  Pork Souvlak & Chopped Greek Salad. …