Food Swap Crashing

It seemed pretty silly of me to be organizing a food swapping group, when I hadn't even been to a swap before. But, I assure you, what I lack in experience I make up for in reading.  The Philly Swappers graciously offered me an invite to their Spring swap.  So Thursday night, we drove up to Jenkintown, PA - an hour and half each way!  The venue for their Spring event was held at the beautiful Meadowbrook Farm. I can't even begin to describe how beautiful the farm is, so just go check it out for yourself.

At the entrance there was a table with the sign in sheet, everyone just had to check off their name.  I was a little disappointed to see they weren't using the Eventbrite scanner app to scan people's tickets, but then again I like gadgets.  When I saw that feature, I was sold!  I'm still going to do that for our first swap and see how it goes-the novelty will probably wear off.  Everyone also wrote their name on tags; some swappers added their Twitter names.  I think the swappers brought their own swap sheets (?), but I will provide them.

What surprised me most about the swap was how laid back it was.  There was a table of snacks and wine (note: advantage to having swap at night = wine).  People were getting set-up and mingling.  Then Georgia, one of the four group's organizers, made a few announcements on how the swap would work for the newbies.  She reminded everyone to "be nice".

There was a good mix of people; young, older, and GUYS!  And not guys who just happened to be there with their girlfriends/wives, but guys by themselves.  Amanda, another one of the organizers, explained this event wasn't as large as past ones, possibly because the location was outside the city.  Normally they'll have 45-50 swappers and the events will sell out within hours.  I can only wish ours will be that successful!

Some of the goodies were: Cherry Brandy, Maple Rum Vinegar, Shiracha Garlic hummas, Bourbon/Uganda Fair Trade Organic Vanilla Extra, Sweet Hot Mustard, Sneaky Smoked Habanaro Hot Sauce, Eggs, Sourdough starter, Apricot Thyme Jam, Tomato Basil Jam, Salty Oatmeal Choc. Chip Cookies, South Philly Jungle Kraut, Banana Chai Bread, Earl Grey and Apple Simple Syrup, and Beeswax hand cream - just to name a few.

I chatted with a few swappers.  There were a few common lines I kept hearing from different people. "Don't be intimated," in response to advise for new swappers, and "Simple is a winner."  Swap items don't have to be super fancy (although I WAS blown away by the creativity, art and craft).  Another swapper, Jennifer, who was a first-timer, said the food swap appeals to her because she's able to try things she never would have never thought of eating.  I mean, where else can you get Oolong and Hickory Sea Salt Sweet Potato Chips and Ramps in the same place!

So now I'm pumped!  Thank you Philly Swappers! 

I even began one of my swap items last week.  Here's a sneak peak.

If you're interested in joining us, here's the link to register: http://southjerseyfoodswapmay12.eventbrite.com

Tuesdays with Dorie: Lemon Loaf Cake

I almost didn't make this recipe.  It's been a long week, but I didn't want to get out of the swing of things and this recipe was one I was looking forward to.  So late Monday, the night before posting I whipped it up.  One thing I liked about this one, was that it was quick.

I followed the recipe, but added a drizzle of lemon extract since I thought it needed a boost.

When it was done baking I poked holes in the top since I was going to add a lemon glaze and I thought the glaze would soak down.  I thought.

So how was it??  Eh.

It is a nice-looking loaf.  But I'm a little disappointed, because I really like lemon.  It's a little too dense for me.  I don't think I was the only one either...

But I will try another slice tomorrow and this one will be going to the office :)

If you'd like the recipe, please visit Truc of Treats or Michelle of The Beauty of Life.  And don't forget the hundreds of other TWD'ers here.  Stop back in two weeks for Hungarian Shortbread!

First Food Swap Announced!

Link to Register: http://southjerseyfoodswapmay12.eventbrite.com/

Hope to see you there!

Tuesdays with Dorie: Pizza Rustica

As some of you read this Tuesday morning I will be delivering a speech to a large group of peers.  This is the first of its kind and I am trying not to throw up thinking about it.

I made this on Saturday as another way to put off preparing for said presentation.  I began by making the ricotta cheese. Yup, you read that right.  It's super easy-give it a try.

Fresh Ricotta (with one egg added)

Then I mixed in all the other ingredients: rest of eggs, prosciutto, mozzarella, pecorino, and a handful of freeze-dried salad herbs because I didn't have parsley.  I actually did have parsley, but didn't find it until after the fact.

Cheese Mixture

The crust recipe called for butter or lard.  I had lard on-hand.  Don't judge.  It came together lovely in the food processor.

I rolled out the bottom crust into a somewhat-round circle.  I really need to get one of those pie crust measuring mat things.

I placed it into the pie plate and patched as necessary.  Then I rolled out the top piece and sliced it with a ravioli cutter my Critic had in the utensil drawer.  I knew I loved him for a reason :)

And My Critic Says: Not my cup of tea. Too quiche-y.

I on the other hand liked it a lot!  Then again I do like quiche.  I loved the sweet crust and the savory filling.  It was perfect for breakfast the next morning, and I plan to share it with 2 friends; Amy and Abi :)

For the recipe, please visit Emily of Capitol Region Dining and Raelynn of The Place They Call Home.  Check back in two weeks for Lemon Pound Cake, which I'm really looking forward to!

Food Swap

So I'm starting a food swap.  It's an ingenious idea I came across while reading one of the Edible magazines.  It turns out they're becoming pretty popular all over the country.  And why wouldn't they?  You make/grow something yummy and you get to barter for equally delicious items.
Here's some more info:  Our blog South Jersey Swappers.  And like us on Facebook to stay up-to-date with events. First one is May 19th!

Tuesdays with Dorie: Irish Soda Bread

I'm not gonna lie.  I was not looking forward to this recipe.  I had Irish Soda Bread once, from a grocery store and it was just okay.  I didn't get what the hype was all about.  I just chalked it up to being an Irish thing I wouldn't understand.  For this recipe I was imagining a tasteless (there's only 4 ingredients, how good can it be!?), hard, dry loaf of bread that I would try and pawn off to the guys at work.

Well.  They won't be getting any.

What I loved about this recipe was that it was 4 ingredients.  Except for the buttermilk, everything was on-hand.  It took 5 minutes to mix up and throw in the pie pan.  I wasn't too concerned that it was a little straggly-looking since the recipe said not to knead for long, just shape.  And again, I wasn't expecting much.

I added the "X".

Oh, I just remembered.  I added dried cranberries (since I thought the bread was going to be dry and tasteless).

That's the better side.  I think part of my X went a little too deep and widened out a bit much.  As soon as it cooled enough for me to hold it, I sliced into and try a piece.  It was so good!  I am very pleasantly surprised it had that much flavor.  The cranberries added a little sweetness and tartness to the bread too.  As I began to slice more, I noticed it wasn't fully cooked in the middle so I threw it back in the oven.  It came out fine.

And My Critic says: "This is actually pretty good!" (after picking out the cranberries)  I will definitely be making this again.  It was so simple and delicious!

For this recipe please check out Carla of Chocolate Moosey and Cathleen of My Culinary Mission.  Come back on April 3rd for Pizza Rustica!

A cheese-making Saturday

Sur la Table has a fantastic variety of cooking classes at their stores.  It's probably best I live an hour away to the closest one, which puts them in the same category as Trader Joe's and Whole Foods.  I would be poor if I lived any closer.

Anyway, the Homemade Mozzarella and Ricotta Cheese Workshop piqued my interest, mainly because I'd be learning something I know nothing about.  And I love cheese.  And my friend Abi wanted to go. And we had an excuse to stop at TJ's and WF first.

The classroom/kitchen was towards the back of the store.  It was well-equipped - so equipped I found myself just looking around the first 10 minutes of class just soaking it all in.  They also had a nice little snack station set up with cheese (not the kind we were making)/crackers, ginger tea and Nespresso.

First, we made Ricotta cheese.  It's quite simple actually. And I had no idea.  I'll be making it at home from know on.  Don't believe me? Scroll down, I just made some yesterday for stuffed shells tonight.

Boil milk, add buttermilk and salt. Let it strain. That's it!

Curds and Whey

Next we made the Mozzarella.  This was pretty simple as well, but a bit more involved and more temperamental.  There were a few spots you can mess up and your cheese is just awful.  I think mine was the best only because it was extra hot during the kneading process and I added a lot of salt :)

Abi and I with our cheese balls! See how her's looks a little scruffy? That's because it wasn't hot enough.

With all the Ricotta we had, we made ice cream.  Ricotta Ice Cream with Dark Chocolate and Candied Orange Peel. OH. MY. GOODNESS.  I will be making this again soon.  Then we made a pasta dish for the mozzarella and sat down to an amazing lunch.

Fettuccine with Fresh Mozzarella, Cherry Tomatoes and Chives

Fresh Mozzarella platter (salt flakes!)

Oh, the ice cream! It was incredible.

We also made a new friend.  Hi Chriselle!

So I took what I learned in class and made Ricotta for stuffed shells.  There really is no comparison. 

What I really enjoyed about the class is that not only did we learn to make the cheese, but we also made dishes that featured the cheese.  And I got to play in a professional kitchen!  I was thoroughly impressed with the instruction from the Chef, the setup and attention to details, the recipe packets to take home, and the 10% off coupon!  We can't wait for the next one.  Who's game?

Fresh Whole-Milk Ricotta

from Sur la Table

Yield: about 10-12 ounces

8 cups whole milk (don's use ultra pasteurized)

1/2 to 1 teaspoon fine sea salt

2 cups buttermilk, whole milk (if you can find it)

Place the milk in a large heavy saucepan and set over medium-high heat.  Cook, stirring almost constantly, until the milk comes to a frothing boil.  Turn off the heat and, as the bubbling subsides, stir in the salt and buttermilk.  Continue gently stirring in one direction until the curds and whey separate (the mixture will resemble thickened buttermilk.  The whey will still look milky and the curds will be very small).  Remove from the stove and let sit, undisturbed, for about 5 minutes.

Line a strainer with cheesecloth.  Carefully pour the curds and whey through the cheesecloth.  The whey will drain into a bowl underneath.  Leave the curds in the strainer to drain for about 15-30 minutes depending on the desired consistency.  Use immediately or store in the refrigerator for up to 5 days.