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Category Archives: cheese
Garlic Cheese Sauce
I originally made this sauce to go over Mung Bean Pancakes (which I’ll post about next week) but when we decided to do a teriyaki pork pizza, we needed a cheesy white sauce for it. Turns out, with a few minor modifications, this sauce works great as a pizza sauce! Today, I’ll post both variations – one light and saucy one for pasta or meat and one thick one for pizzas or garlic bread.
It can be quite strongly garlic, especially if you add another clove of garlic or use a persillade spice mix (parsley, minced dried garlic and…
Posted in american, cheese, recipes, sauce
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The Cheesmo Cheese Press
I talked a little bit about my cheese press in Biezpiens, Refined but, as Ivars noted, it can be really difficult to imagine what such a jury-rigged contraption looks like. So, I figured I’d take a little more time and try to explain better. (Also, so I can refer back to this when I make other fresh cheeses that benefit from being pressed rather than explaining all over again.)
My MacGyver’d “press” is incredibly simple and dirt-cheap – about $3…
Posted in cheese, untranslated
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Biezpiens, refined.
Yes, this is my messy desk, covered with notes and textbooks for my classes, books on Latvian language and my coupon organizer with its Duck Duck Go search engine sticker.
I’ve spoken in the past about Latvian biezpiens, roughly translated as “curdles.” It’s an essential part of making pankūkas, for one, and several desserts (like biezpiena maize).
It’s also completely unavailable to me. You might find it in Brooklyn, maybe. And quark just doesn’t cut it for me. It’s just not the same…
Posted in cheese, latvian, recipes, untranslated
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Daring Cooks Challenge: Dessert Wontons
For this challenge, I gritted my teeth, dug up the candy/frying thermometer, my small pot (to limit the damage done to my oil bottle if things went badly) and… completed the challenge! It wasn’t so bad, really. The thermometer helped a lot (duh.).
The wontons could have any filling we could think up, any shape, you name it.
Now that was fun. I like creative challenges like this that allow me to play around with something on a theme. So my husband and I sat down at the table and started putting together all sorts of little odd packets.
Posted in Dessert, cheese, daring cooks, recipes, snack, untranslated
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Jāņu siers
Līgo vakars is tomorrow and we’ve been patiently waiting for our kefir biezpiens to finish drying so we could make Jāņu siers (Latvian Solstice caraway cheese) today.
Making this type of fresh cooked cheese is a semi-involved process that takes about an hour of active cooking time. We made a small cheese this year since it’s just the two of us but it’s great for starting out too.
As far as biezpiens goes, I’m working on solidifying the process for making biezpiens from kefir and will test how to make it from buttermilk.
Posted in cheese, latvian, recipes, untranslated
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