Now at Kilkenny's, it's Burger time, ALL the time!

Each and every month, one of my favorite spots in town to grab a bite and a pint comes out with a new specials menu, ranging from Soups, Appetizers, Desserts, delicious German specialties for Oktoberfest to one of my favorites, BURGERS. Last year I went down to Kilkenny's with 8 other burger lovers, and we sampled all 9 selections on the menu, and thoroughly enjoyed them all. I have always been a fan of their original Butterslip Burger, so it's no surprise that their specialties would be delicious as well. What WAS a (very good) surprise was learning that now the burger menu will be available ALL THE TIME! Now those who previously missed the opportunity to try all of the tasty options have plenty of time to sample their way through them all at their leisure.

Big Daddy's Gut Grinder

With bacon, Cheddar, blue cheese, chili, cream cheese, jalapenos, beef, buffalo, Pepper Jack, shallots, rashers, goat cheese, pesto, Chorizo, Andouille, Swiss cheese, remoulade, habanero sauce, fried eggs, rosemary mayo, mushrooms and more; there is an option for everyone on the burger menu. Add a pint of your favorite brew, and it's a meal that's hard to beat!

The Wench's top pick: The Cabernet Bison Burger

Kilkenny's Irish Pub
1413 E 15th St
Cherry Street, Tulsa, OK 74120
(918) 582-8282


Want more tasty morsels from Kilkenny's? Tune into OK Foodie with Dan Potter on AM740 or FM102.3 KRMG this Saturday at 1PM or Sunday at 9AM when General Manager Jeff Underwood will talk about the history of the pub, and prepares one of their famous Boxtys!

Fantastic Figs

I LOVE fresh figs. I love their sweetness. I love the rich softness of the fruit. I love the way the little seeds go crunch in my teeth. I love when they are in season. That time is now. For those who think that a fig is nothing but a Newton, think again. One of history's oldest fruits has much more to offer. Thick fig jam is a delightful accompaniment for ripened cheeses such as Brie and Camembert. Fig syrup is divine on pancakes and waffles. Fresh figs play a part in one of my favorite desserts ever....Cambezola Ice Cream with Savannah Honeycomb and Port-wine poached figs (more on that later...). Today I'm thinking about something fresh and cool, with just the right balance of salty and sweet, perfect as a pre-dinner amuse.

Figs with Prosciutto, Mascarpone and Rosemary

6 Fresh Brown Turkey or Black Mission figs, halved lengthwise
2 Tbsp Mascarpone cheese
12 strips Prociutto di Parma
Chopped fresh rosemary

To assemble, top or wrap each fig half with the strips of Prosciutto. Add 1/2 tsp Mascarpone to each Garnish with fresh Rosemary and serve. Serves 4.

BCBLT=YUMMY

Heirloom tomatoes, peppered bacon, lettuce and Pt. Reyes
Original Blue make this one seriously tasty sandwich!

Bacon (Mmmmmmm....BACON). Lettuce. Tomato. A little mayo perhaps. It's a BLT. It's perfect, right? What could possibly be missing from this classic sandwich that I've enjoyed all these years? Adding anything would be blasphemous, right? WRONG.

Longtime Tulsa Restaurateur Don Eller (or "Dad" to Madeleine) helps out on the grill

 

So it's Thursday afternoon, and we're scrambling to get out of town. Deciding that some greasy fast-food would be our fate if we didn't pick up lunch on the way out of town, we decided to stop by Sproutz at 26th & Harvard. Opened earlier this year by Madeleine Eller, Sproutz serves gourmet sanwches, soups, wraps and salads. They aso have a breakfast and bakery menu. We ducked in to grab a quick bite we could eat on the road. I immediately zeroed in on the item titled "BCBLT". Blue Cheese Bacon Lettuce Tomato. Not only had Madeleine added blue cheese to one of my all-time favs, but she used Point Reyes Original Blue. Fantastic cheese, whether on a salad, cheese plate, burger cracker or as I have learned, a BLT.

Point Reyes Original Blue is hand-crafted by the Giacomini family of Pt. Reyes Station, California. Bob Giacomini has been raising Holstein cows for milk since 1959. It was in 200 that he began producing his award-winning blue cheese. It is made with raw cow's milk and vegetarian rennet.

Looking for a delicious lunch option? Check out Sproutz, and be sure not to overlook the BCBLT! Want to check out Pt. Reyes Original Blue? You can often find it locally at LaDonna's Fancy Foods or Whole Foods.

No Whey!

Cheese is one of my favorite things to make. I doubt this comes as any sort of surprise to anyone. What many people ask me is "What do you do with the whey [the liquid left behind from the cheese making process] that is leftover?" Well, the answer is "Lots of things". Whey can be used to make more cheese. Specifically, Ricotta and Gjetost (or Brunost, meaning "brown cheese" as it is called in it's native Norway). Due to whey's high protein content, I also like to add it to breakfast smoothies. You can also use it in breads and soups/stocks.

Making homemade Ricotta is very simple, and takes very little time. All you need is fresh whey leftover from making cheese, cheesecloth or butter muslin, a thermometer, salt and Citric Acid. The addition of extra milk for a richer cheese is optional. You can use whey from any kind of milk, not just cow's.

To make Ricotta from Whey:

1. Use whey directly from the cheese pot at the time of draining . The fresher the better.
2. Heat without agitating to 160° F At this point 5-12% of fresh milk may be added to improve the richness and yield.
3. Continue heating to 170° F. Add 1/2 tsp. of salt per gallon of liquid and mix in quickly.
4. Continue heating without agitation to 185° F.
5. Mix 1/2 tsp. of citric acid per gallon of liquid. The citric acid should be dissolved in 1/2 cup water. Add quickly to the pot and stir briskly for 5-10 seconds.
   Watch the curd forming small flakes and gradually larger curd masses.
   Add a bit more more citric acid solution if necessary.
   NOTE.. If too much acid is added, the curds will sink to the bottom and the cheese will not be sweet. The correct amount of acid will produce a clear separation of white curds and bright green whey.
6. As the curds rise, use a perforated ladle to gently move them from the sides to the center of the pot. These clumps of curd will begin to consolidate floating on top of the liquid.
   Let the curds rest for 10-15 min. *** This is very important because this is the point where the final Ricotta quality is assured
7. Ladle the curds gently into a cheesecloth-lined colander. Tie the corners together with kitchen twine to form a bag. Hang the bag over a bowl. Let the curds drain for 15 min up to several hours.
   For a fresh light ricotta, drain it for a short while (until the free whey drainage slows) and chill to below 50F. For a rich, dense and buttery texture allow it to drain for an extended period of time (several hours). before chilling overnight
   Move to a refrigerator or cold room. Consume within 10 days 

For cheese making supplies, I recommend the products from The New England Cheesemaking Supply Company which can be ordered online, or purchased locally in Tulsa at High Gravity Homebrewing & Winemaking Supplies.

Now you ask, what happens to the leftover whey from the Ricotta? Well...at my house it means a protein-rich treat for the kids! Cats and dogs love it too!

Mad about Mozz

Have you ever traveled somewhere and found something you really love, only to return home to the realization that you just can't find it there? That's exactly what happened to Paula Lambert upon her return from Italy, where she first discovered fresh Mozzarella back the 1960's. When she would return home to Dallas, fresh Mozzarella simply wasn't available. Traditionally in Italy, Mozzarella is made with the fresh milk of Water Buffalos. It can also be made with cow's milk, and is then called "Fior di Latte".  The cheese is made fresh daily and sold immediately.

The original cheesemaking room ,
where the cheeses are still made today.

In 1982, Paula decided that this delicious fresh cheese should be available to food lovers in the Dallas area. She founded the Mozzarella Company at 2944 Elm Street, where it still operates today. Fresh Mozzarella is not the only cheese Paula produces. Caciotta, Montasio, Queso Fresco, Queso Oaxaca, Ricotta, Mascarpone, Creme Fraiche, Burrata, Crescenza, Flavored Mozzarella, Mascarpone Tortas and smoked Scamorza are just some of the Cow's milk cheeses available in the small retail shop at the creamery. She also makes "Deep Ellum Blue", which is perfect for those who don't think they like Blue cheeses. It is innoculated only on the outside, so you get a beautiful blue flavor that is not at all overwhelming. "Blanca Bianco", a Paula Lambert original is washed daily with white wine, producing a beautiful flavorful rust-hued rind. Paula also makes a delicious line of fresh Goat's milk cheeses, but we'll look at those on another day :)

Each wheel is made, turned and waxed by hand

Paula Lambert of the Mozzarella Company in Dallas, TX

Mozzarella, by Me

 Most people do not realize exactly how simple it is to make fresh Mozzarella. Using a few tools and ingredients, along with high quality milk, you can have Mozzarella cheese whenever you like in about 30 minutes.

C'mon...give t a try!

To make Mozzarella, you'll need some basic items: A non-aluminum boiling pot, a colander, a large bowl, a small bowl, a whisk, a slotted spoon, a thermometer, non-chlorinated water, sea salt, Citric Acid, Rennet, a pot of hot water, and if you have sensitive fingers, a pair of forks. The final ingredient: high quality fresh milk. While it isn't imperative to use raw milk, you need to make sure it isn't high heat or "Ultra Pasteurized".

Fresh Mozzarella is quick and easy to make!

 To make about 3/4# of cheese, you will need:

1 gallon Milk (NOT Ultra-Pasteurized)

1 ¼ C cool water 1 tsp Salt, to taste (optional)

¼ Rennet Tablet (1/4 tsp if using liquid Rennet)
Sea Salt, to taste

A pot of very hot (but not boiling) water. 185 degrees works well.

Directions: Dissolve ¼ rennet tablet into ¼ Cup of cool, chlorine-free water. Wrap the remaining pieces of tablet in plastic wrap and store in the freezer. Note: If you have liquid rennet, you will use ¼ teaspoon.)

Mix 1 ½ teaspoons citric acid into 1 cup cool, chlorine-free water until dissolved. Pour 1 gallon of milk into your pot and stir vigorously while adding the citric acid solution. Heat the milk to 90 degrees F while stirring.

Remove the pot from the burner and slowly stir in the rennet solution with an up and down motion for approximately 30 seconds.

Cover the pot and leave it undisturbed for 5 minutes.

Check the curd, it should look like custard, with a clear separation between the curd and the whey. If the curd is too soft or the whey is milky, let set for a few more minutes.

Cut the curd with a knife that reaches to the bottom of your pot. Place the pot back on the stove and heat to 110 degrees F. while slowly moving the curds around with your spoon. Take off the burner and continue slowly stirring for 2 minutes

Place the colander over the large bowl. Using the slotted spoon transfer the curds from the pot into the colander, pressing out as much whey as possible.

When you have removed all of the curd, pour some of the 185 degree water into the small bowl. This is where you will soften and stretch your cheese. Take about half of your curd and place it in the water. Allow it to soften for a minute or so. If you have sensitive fingers, use the pair of forks to remove the curd and begin to pull at it like taffy. If it breaks in half instead of stretching, you may want to soften it a bit more.

Auntie Wench and Mother Wench learning to make fresh Mozzarella

At this point you can take a bit of your cheese salt and work it into the cheese as you stretch it. The cheese will take on a shiny finish. Remember that the more you stretch, the firmer your cheese will be. Don't be afraid to put your cheese back in the warm water for a minute if it becomes too cool to finish stretching. If you do however you may want to check the seasoning as some of your salt may wash off into the water.

When you have finished stretching, shape your cheese into whatever form you want (but I highly reccommend sampling your cheese first, as it's the very best while it's still warm and fresh). You can form your cheese into a  ball, small "bocconcini", or even into sticks for great homemade string cheese. You can always dip your shaped cheese into a bowl of cold water to cool it so that it will not lose it's shape. Repeat with the remaining half of the curd.

To store your cheese, put it in a container along with enough of the whey from the pot (cooled first) so that it covers the cheese. This will keep your cheese from drying out. It will keep several days in the refrigerator, but why should it have to?

 Note: Once you have tried this a couple of times, I recommend giving goat Mozzarella a try. It is FABULOUS!

Not up to experimenting on your own? Join me at Sage Culinary Studio
on Saturday, July 23rd for my Soft Cheese Making class. It's hands-on, and we'll make fresh Mozz and Ricotta. For more info, call 918.364.SAGE.

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Try fresh Mozzarella in a Caprese Salad

 

For more information on Paula Lambert and the Mozzarella Company, check out her website.

For cheese making supplies, you can buy them locally at High Gravity Homebrewing and Winemaking Supplies, or online at the New England Cheesemaking Supply Company.

 Want fresh local milk? If you are in the Tulsa area you can find it at HLA Country Farms in Talala. Not in the area? Go to http://www.realmilk.com/.

Move over Manchego, here comes Garrotxa

When people think of Spanish cheeses, Manchego is usually the first to come to mind. While the raw sheep's milk staple is indeed a rightful classic, it is not the only delicious cheese Spain has to offer.

Garrotxa is made in Girona, a North-central Catalonian province. The firm yet moist texture melts on the palate into a complex blend of bright herbaceousness with a nutty finish. Garrotxa is made from Pasteurized goat's milk and aged for 4 months. It has a creamy white paste and a natural rind. It pairs beautifully with Marcona almonds and a thin slice of Membrillo. Want some? Locally you can find it at Ladonna's Fancy Foods.

That's One Tasty Brick

Detroit. Street. Brick.

Seriously, this is a cheese unlike most you will encounter. Soft-ripened with a bloomy rind, this creamy rich goat cheese is inundated with crushed green peppercorns. The flavor that develops is intense, rich, bold and spicy. It is crafted by Zingerman's creamery...yes, THOSE Zingerman's, the ones who are known for fine foods and a delicious deli. The name of the cheese comes from the address of the deli, and it is  shaped after the square cobblestones that pave the Ann Arbor neighborhhod in which it resides.

Detroit Street Brick is made with Pasteurized goats milk, as it is only aged 2 weeks instead of the 60 days required for raw milk cheeses. It's bloomy rind allows it to ripen from the outside in which produces a beautiful progression of flavors throughout.

  

If I were to recommend a perfect use for this cheese, it would have to be a 1/2" slice broiled over the top of a Filet Mignon. H-E-A-V-E-N.