Cheese making is often thought of as one of those mythical processes we aren’t meant to understand. We go to the store when we need cheese, we buy it, we often spend quite a bit of money on it, and we love it. For the most part we don’t really care how it’s made or how it got to the supermarket, but something this delicious must require intricate machinery and a complex system of pulleys, levers and switches. The cheese factories surely have moats installed (with crocodiles!) to keep their secrets safe from the general public.

While certain types of cheeses DO require specialized equipment, there are several delicious and popular varieties you can make at home yourself using virtually no special equipment or ingredients you can’t find in your local supermarket.

This first type we’ll be showing is the simplest of homemade cheeses, a basic fresh white cheese, sometimes called a farmer’s cheese. I absolutely guarantee you will be astounded by how simple and delicious this cheese is.

Here’s what you’ll need:

Ingredients:
1 litre of whole milk (the quality of the cheese is entirely dependant on the quality of milk used, so this would be the time to try that local or organic milk from the farmers market for a few extra bucks)
1 cup of whole buttermilk
2 tsp lemon juice
1 tsp sea salt

Equipment:

- A spatula
- a saucepot
- cheesecloth (available at any supermarket)
- a large mixing bowl
- a colander
- a thermomter
- some string or butchers twine

Seriously. That’s it.

Now let’s see how it’s made, step by step.

Pour the whole milk into the sauce pot, and heat the milk up gently over medium heat, stirring with the spatula frequently to avoid scalding the milk.

Heat the milk until its around 170F, you should see small bubbles forming around the outside of the milk.

Now for the fun part. Turn off the heat completely, and add in the lemon juice and buttermilk. Stir lightly. It will begin to curdle the milk right away!

Now let it sit for 10 minutes or so, to let the curds develop and separate from the whey.

After 10-12 minutes, place a colander into a mixing bowl and line it with cheesecloth. Be sure to use extra cheese cloth, about 3-4 layers.

Next, you need to start ladling the fresh cheese curds into the cheesecloth to strain out the excess moisture, do this in batches with a strainer:

Eventually you’ll have what looks like this, fresh, beautiful cheese curds! We just need to drain off the excess moisture now to firm it up.

Use some string to tie the cheese cloth together into a tight bundle:

Next, tie the bundle to a wooden spoon or similar utensil and hang it over a deep pot, let it hang for 20-25 minutes to drain out the excess moisture. Also, twist it tight to force some of the excess moisture out of the cheese.

You’ll notice all the excess liquid has drained out of the cheese, and it’s time to snip that bad boy open and have a look.

Use scissors to snip off the top and look what’s there smiling back up at you:

Next, it needs seasoning. To do this old school, simply use good sea salt, however I like to add some fresh cracked black pepper and finely chopped fresh thyme. You can really get creative with flavourings as this is a very fresh, creamy and neutral cheese.

Use a spatula and mix the seasonings into the cheese evenly.

Next, place it into a a couple small ramekins or bowls. I find the lunch pack peaches containers work great

And that’s it! Your cheese is done. Place it in the fridge until you’re ready to use it. And when you are, unmold it simply and serve it with your favorite mini toasts, crackers, fruits, chutneys, anything your heart can imagine. This is also time to use your very best olive oil to give the cheese a light and fruity accompaniment. I’m partial to some brioche triangles and my childhood favorite, triscuits!

Making this type of cheese is not only ridiculously simple, it’s fun too. Make it for your next gathering and nonchalantly drop the old, “Oh that cheese? It IS good isn’t it? Yeah I made that, no biggie.” Watch your guests’ eyes widen with bewilderment as your cheese-making skills become the talk of the party.

Up next? Let’s make some mozzarella!

Over the last few months we’ve been working on putting together a sister website for our main page. We love making videos and wanted to have a place where we could feature them on their own and expand on what we’ve been doing, and do it better! Without further adieu, we are proud to launch:

http://www.drewcooks.tv

We are still in the process of getting it chock-full of high quality videos, recipes, product reviews and more, but there are still some great videos and recipes up right now for your viewing pleasure, including a brand new HD recipe for a Braised Duck Leg Fettuccine!

We’re still going to be posting great informative content here at the Drew Cooks! Food blog, but from now on all videos will be posted on Drew Cooks TV.

For the latest updates, pictures and more, you can also join our facebook page or follow us on twitter.

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Most of you have probably seen these, but for anyone who likes to cook (and especially for those who love kitchen gadgets), an immersion blender is a must-have tool. I own the cuisinart one pictured above, which comes with awesome attachments that I find I use all the time, like a mini food processor and a perfectly shaped measuring cup for making home made mayonnaise and other spreads.

Puree soups and sauces in a few seconds, whip up some salsa in the mini processor, there are endless possibilities for these things. Here are a couple of my favorite things to do with them:

Homemade Mayonnaise (kicks the crap out of the store bought stuff)

2 large egg yolks
2 champagne vinegar (lemon juice works)
1/2 teaspoon sugar
1 teaspoon dry english mustard
1 teaspoon kosher salt
1 pinch cayenne
1 cup vegetable oil

Add all of the ingredients except the oil into the mixing cup for the blender. Turn the immersion blender on and slowly drizzle in the oil while the blender is running. Let it run for 30 seconds or so and you’ll have the best mayo ever. Kick it up with some roasted garlic or some roasted red peppers and it’s great on roast beef sandwiches.

Tomato Beurre Blanc (great on fish)

Ingredients:

1/2 cup dry white wine
1 tbsp champagne vinegar or white wine vinegar
2 shallots, finely diced
1 tsp fresh chopped tarragon
3/4 cup heavy cream
1/2 butter, cut into small pieces
1 tbsp tomato paste
1 tsp kosher salt
1/4 tsp white pepper

Method:

In a small saucepan, combined the white wine, shallots, tarragon and champagne vinegar. Simmer on medium heat until the mixture has reduced by half. Add in the heavy cream and tomato paste. Turn on the immersion blender and begin to blend while slowly adding in chunks of the butter until completely incorporated. Season with salt and pepper to taste.

This is a very classic French sauce and it’s great on eggs, vegetables, fish and chicken. You can also replace the white wine with red wine to create a beurre rouge that is delicious on lamb.

By far, the single most important kitchen tool you can own is a good, sharp knife.

Nothing will see more use, help you prepare food faster and safer, and help you create a better final product than good knives.

Have you ever been chopping something with a dull knife, and have the blade slip off the food, possibly even cutting you in the process? (Bell peppers are the worst for these types of slips)

Did you know that some sushi masters can even taste if types of sashimi have been sliced or prepared with a knife that isn’t sharp enough? While most of us aren’t exactly sushi masters, we can all still benefit from a few tips on how to select and buy a good knife, and which types of knives you’ll actually need to own.

Let’s start with what NOT to buy:

• Stay far, far away from any types of knives advertising to “Never need sharpening!” The truth is, there is no such thing. All quality knives benefit from having their edge honed and re-sharpened periodically.
• Do not be lured into buying a knife set with something like 74 different types of knives. Sets that are marketed in this way are generally a sign of poor quality. In other words they are selling quantity over quality. As I’ll explain later, 3 to 4 good knives can handle any kitchen task.
• Don’t buy a knife until you’ve had a chance to hold it. Everyone’s hands and grip are different, so you want to find a knife that feels good for you. My hands are fairly large, so a knife that feels good to me might not feel good to someone else, etc.

People have asked me what type of knives I use before. I have 3 knives that I use every day, which can handle virtually any task. The brand of knives I use is Shun, and while they are fairly pricy, I have never owned a better knife, and can’t recommend them enough.

The workhorse of any knife set is the Chef’s Knife. 8″ is the standard size I own:

The second most used knife is my 6″ boning knife, which I use for meats and fish.

Lastly, a pairing knife for small tasks and detail work:

These three knives account for 95% of the prep work I do every day. I do also own a bread knife that sees a little face time when needed.

Some good brands to get you started on your search:

• Shun
• Wustof
• Global
• J.A. Henckels

While there are other quality knife makers, you really can’t go wrong with any of the brands listed above.

Try a couple out and see which feels best for you!

Be honest, how many of you thought “gross, I hate turnips” or something similar when reading that title?

Since we were young, turnips are just one of those vegetables that’s gotten a bad rap. It seems almost everyone comes around to enjoy the usual “gross” vegetables from their childhood like broccoli, cauliflower, or green beans, but the lowly turnips, brussel sprouts and beets seem to be the bottom dwellers of the vegetable popularity chart.

Well, why should you even bother with them? For starters, in this low-carb, eating healthy day and age, turnips are one of the tastiest and best low carb potato substitutes out there. Forget mashed cauliflower, hot mashed turnips have the texture and a similar flavour to everyone’s favorite side dish. They are cheap, available all year round, and as you’ll see, can be much more than a potato stand-in.

Tip for Picking Turnips:

Look for turnips that are very firm. Turnips are a root vegetable and can have a very slight horseradish/mustard tone to them which some people dislike. However the flavour is not as strong in the very firm turnips as opposed to the softer ones.

Turnip Recipes You’ll Love:

In my opinion, these are can’t miss recipes even for self-proclaimed turnip haters. 2 ways to prepare them you may not have thought of, including my favorite recipe for the classic mashed turnips.

Bacon Wrapped Turnip Hors D’oeuvres

Ingredients: (Makes 32 hors d’oeuvres)

- 16 thin pieces of smoked bacon, cut in half
- 3-4 large turnips, cut into 1″ wedges
- 2 eggs
- 1 cup panko (regular breadcrumbs work fine)
- Vegetable oil, salt and pepper

In a medium sauce pan, boil turnips in salted water for 6-7 minutes, until slightly softened but not yet fork tender. Remove from water and let cool slightly. Wrap each wedge with a half-slice of bacon. Whisk eggs in a bowl and place panko breadcrumbs in a separate bowl. Meanwhile, heat a heavy-bottomed saute pan with 2-3 tbsp of vegetable oil on medium/high and pre-heat the oven to 350F

Dip the bacon wrapped turnips in the egg first, then in the bread crumbs, and place in saute pan. Once bacon is browned, transfer each to a lined baking sheet, and transfer to the oven for 10-12 minutes, or until turnips are tender.

Drain on a paper towel and wait for people to ask you what’s in them!

Best Mashed Turnips

Ingredients: (serves 4)

- 4 large turnips, roughly chopped
- 1 head garlic, roasted
- 1 tbsp butter
- 2 tbsp milk
- 2 tbsp parmiggiano reggiano cheese
- 1 tsp horseradish
- 2 tbsp fresh snipped chives
- salt and fresh cracked pepper to taste

Preparation:

To roast the garlic: Cut the top off the head of garlic, drizzle it with olive oil and place in a 300F oven for 45-50 minutes until soft.

Bring salted water to a boil in a large pot and place in the chopped turnips. Boil for 15-20 minutes or until very tender. Drain turnips and immediately mash in the butter and milk, being careful not to add too much milk. (Turnips will not absorb the milk and butter like potatoes will and you’ll end up with turnip soup)

Stir in the horseradish and the roasted garlic, blending well. Just before serving, mix in the chives, parmiggiano reggiano and salt and pepper to taste. The horseradish plays off the turnips natural root flavour, and the cheese and chives balance the flavour with the richness of mashed potatoes, without the carbs. Enjoy and surprise your next guests!

Most people are familiar with (and love, for good reason)  Korean style BBQ short ribs. Sliced thin, marinated overnight and grilled over hot charcoal they are a fantastic alternative to standard BBQ fare. However, short ribs are not limited to just the grill for cost-effective enjoyment (they are considerably cheaper than your average steak) as I’ll show you with a follow up to my braising article – Braised Beef Short Ribs.

The short ribs in all their glory:

You’ll notice these are considerably thicker than the Korean BBQ style. These will be cooking for a longer period of time, so you’ll want to ask your butcher to slice them 3/4″ to 1″ thick for you.

Next slice up some fresh veggies. I’ve got some local garlic, new potatoes, carrots, onions and button mushrooms, but feel free to use whatever you have on hand.

Next, slice the short ribs in half and season them with kosher salt and fresh cracked black pepper, then sprinkle 1 tsp of flour over each short rib. Heat 1 tbsp of oil and 1 tbsp of butter in a large heavy bottomed pan:

Brown the short ribs well over high heat on both sides. Getting a nice sear is important to the flavour of this recipe.

After well browned, remove them from the pot and brown the onions and garlic, then sautee the rest of the vegetables:

Now add the short ribs back to the pot, and add in the demi glace, beef stock, red wine, and tomatoes. Season with salt and pepper and bring mixture to a boil. (Full recipe posted at the end)

Now, I know not everyone is crazy like me and makes their own demi glace, then freezes it in cubes, so omit this step if you like and thicken the braising liquid with a roux at the end of the braising process instead:

Your pot should look something like this:

Pre-heat the oven to 375F, and once mixture is boiling, place the pot covered in the oven and braise for 1.5-2 hours or until short ribs are ridiculously tender.

Plate simply and garnish with a little flatleaf parsley if you like (I couldn’t wait and started eating mine before this step)

There you have it! Something new and some good eats if I do say so myself. Here’s the ingredients for those keeping score at home.

Braised Beef Short Ribs

2-3 lbs beef short ribs, 3/4″ to 1″ thick
1 lb new potatoes, halved
8-10 small carrots, peeled
3 gloves garic, diced
1 medium onion, sliced
10-12 button mushrooms, quartered
4 cups beef or veal stock
2 cups dry red wine
2 cubes or 2 tbsp demi glace, or the same amount of roux
2 cups whole canned tomatoes
1 tbsp butter
salt and pepper

Like many of you, I watch Iron Chef America. It’s a guilty pleasure of mine. I love how over-dramatic it is (though not quite as much so as the arguably more awesome Japanese version), I love the unveiling of the secret ingredient, and I love watching the more creative challengers freeze things with liquid nitrogen, make ice-cream out of everything imaginable, and still end up creating delicious food.

The other day Mario Batali created a beautiful dish with some perfectly seared sea scallops. Most people aren’t a huge fan of regular judge Jeffrey Steingarten, but normally I both respect him and like the digs he gives the other judges. Hey, makes for good tv right?

Not today. His comment after eating Mario’s dish was, “Aren’t seared scallops kind of over?”

What? Sure, everyone uses them, including me, but he spoke of them as if they were Nike Pumps or “No Fear” clothing (don’t pretend like you don’t remember). There is a reason everyone uses them, they are succulent and delicious, best enjoyed simply like most good food is.

I figured Mario might be a little baffled by this, but like the clogged genius he is, his response was, “I prefer to not think of certain food as trends, but as classic preparations that can be enjoyed and very rarely be improved upon.”

Put that in your pipe and smoke it Steingarten!