Read Online The DIY Pantry by Kresha Faber - Free Book Online Page A
Authors: Kresha Faber
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quart
COST PER SERVING: $ $
CALORIES: 142
FAT: 9 g
PROTEIN: 6 g
SODIUM: 674 mg
FIBER: 0 g
CARBOHYDRATES: 9 g
SUGAR: 9 g
6 cups plain yogurt
2 tablespoons olive oil
2 teaspoons salt
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Mix all ingredients. Pour into a cheesecloth-lined strainer; then tie up the ends of the cheesecloth to form a bag. Hang the bag to let the cheese drip out the whey and let hang for 1–2 hours. Remove after only 1 hour if you like a softer cheese and after 2 hours if you like a firmer cheese.
To serve, peel the cheesecloth away from the cheese and place the cheese in an airtight container. Store in the refrigerator for up to 1 week.
Liverwurst Sandwich Spread
Liver is—perhaps surprisingly—a deeply nourishing food. It has lost favor over the last several decades, but when prepared with garlic and fresh herbs and coupled with rich, creamy butter, it comes alive. Liver is like the multivitamin of the food world, only better, obviously, since the vitamins are natural rather than synthetic and easily bio-available. Vitamin A and vitamin D, especially if the animal was pastured, are present in abundance, as well as a large amount of folate. (A small 3-ounce serving of beef liver provides more than half of a woman’s daily recommended intake of folate!) All the B-vitamins show up in great prominence, as does iron and the trace minerals copper, zinc, and chromium. All in all, it’s food that does a body good!
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HANDS-ON: 25 minutes
INACTIVE: 20 minutes
INACTIVE: 45 minutes
DIFFICULTY LEVEL: ∗∗
YIELD: Serves 8; Makes 2 cups
COST PER SERVING: $ $ $
CALORIES: 150
FAT: 9 g
PROTEIN: 12 g
SODIUM: 58 mg
FIBER: 0 g
CARBOHYDRATES: 3 g
SUGAR: 1 g
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----
1 pound beef liver, cut into pieces
1 small red onion, chopped
2 tablespoons plus 6 ounces clarified butter, at room temperature, divided
1 ⁄ 2 cup red wine
2 cloves garlic, crushed
1 teaspoon Dijon mustard
1 sprig fresh rosemary
1 sprig fresh thyme
1 tablespoon lemon juice
Sea salt, to taste
1 ⁄ 4 cup heavy cream
Cracked black pepper, to taste
----
Sauté the liver and onions over medium heat in 2 tablespoons of the butter until the livers are browned and the onions are tender, 10–20 minutes. Add wine, garlic, mustard, herbs, and lemon juice and cook uncovered until most of the liquid has evaporated, another 8–10 minutes.
Cool and blend in the food processor until smooth, along with the remaining butter. Add salt to taste.
If the pâté is dry and crumbly rather than smooth and creamy, add more butter 1 tablespoon at a time.
Once the pâté is smooth but with the motor still running, slowly pour in the cream and process until the mixture is once again smooth.
Place the finished liverwurst in a serving dish and grind a generous amount of cracked pepper over the top.
Cover with plastic wrap and store in the refrigerator for up to 1 week.
Lunch Meat
Learning old-fashioned techniques makes it possible to make lunch meat at home, but be forewarned that it takes a bit of effort and skill to make it silky smooth like the store-bought version. The secret to getting the texture just right is to keep your ingredients as cold as possible and to combine them with just the right amounts of fats and water. To make lunch meat even more economically, make roast beef sandwich slices. Cook a beef roast for dinner one evening, then shave all the leftovers into thin slices for sandwiches for the rest of the week.
----
HANDS-ON: 30 minutes
INACTIVE: 2 hours 15 minutes
INACTIVE: 3 hours
DIFFICULTY LEVEL: ∗∗∗∗
YIELD: Serves 24; Makes 1 loaf
COST PER SERVING: $ $
CALORIES: 186
FAT: 14 g
PROTEIN: 14 g
SODIUM: 291 mg
FIBER: 0 g
CARBOHYDRATES: 0 g
SUGAR: 0 g
----
----
1 pound bacon, fat and meat peeled apart
2 1 ⁄ 2 teaspoons (1 packet) gelatin
1 ⁄ 3 cup very cold water or chicken stock
3 pounds ground beef, chicken, or pork
1 ⁄ 2 teaspoon smoked paprika (optional)
1 ⁄ 8 teaspoon black pepper
1 teaspoon liquid smoke
6–8 cloves
COST PER SERVING: $ $
CALORIES: 142
FAT: 9 g
PROTEIN: 6 g
SODIUM: 674 mg
FIBER: 0 g
CARBOHYDRATES: 9 g
SUGAR: 9 g
6 cups plain yogurt
2 tablespoons olive oil
2 teaspoons salt
----
Mix all ingredients. Pour into a cheesecloth-lined strainer; then tie up the ends of the cheesecloth to form a bag. Hang the bag to let the cheese drip out the whey and let hang for 1–2 hours. Remove after only 1 hour if you like a softer cheese and after 2 hours if you like a firmer cheese.
To serve, peel the cheesecloth away from the cheese and place the cheese in an airtight container. Store in the refrigerator for up to 1 week.
Liverwurst Sandwich Spread
Liver is—perhaps surprisingly—a deeply nourishing food. It has lost favor over the last several decades, but when prepared with garlic and fresh herbs and coupled with rich, creamy butter, it comes alive. Liver is like the multivitamin of the food world, only better, obviously, since the vitamins are natural rather than synthetic and easily bio-available. Vitamin A and vitamin D, especially if the animal was pastured, are present in abundance, as well as a large amount of folate. (A small 3-ounce serving of beef liver provides more than half of a woman’s daily recommended intake of folate!) All the B-vitamins show up in great prominence, as does iron and the trace minerals copper, zinc, and chromium. All in all, it’s food that does a body good!
----
HANDS-ON: 25 minutes
INACTIVE: 20 minutes
INACTIVE: 45 minutes
DIFFICULTY LEVEL: ∗∗
YIELD: Serves 8; Makes 2 cups
COST PER SERVING: $ $ $
CALORIES: 150
FAT: 9 g
PROTEIN: 12 g
SODIUM: 58 mg
FIBER: 0 g
CARBOHYDRATES: 3 g
SUGAR: 1 g
----
----
1 pound beef liver, cut into pieces
1 small red onion, chopped
2 tablespoons plus 6 ounces clarified butter, at room temperature, divided
1 ⁄ 2 cup red wine
2 cloves garlic, crushed
1 teaspoon Dijon mustard
1 sprig fresh rosemary
1 sprig fresh thyme
1 tablespoon lemon juice
Sea salt, to taste
1 ⁄ 4 cup heavy cream
Cracked black pepper, to taste
----
Sauté the liver and onions over medium heat in 2 tablespoons of the butter until the livers are browned and the onions are tender, 10–20 minutes. Add wine, garlic, mustard, herbs, and lemon juice and cook uncovered until most of the liquid has evaporated, another 8–10 minutes.
Cool and blend in the food processor until smooth, along with the remaining butter. Add salt to taste.
If the pâté is dry and crumbly rather than smooth and creamy, add more butter 1 tablespoon at a time.
Once the pâté is smooth but with the motor still running, slowly pour in the cream and process until the mixture is once again smooth.
Place the finished liverwurst in a serving dish and grind a generous amount of cracked pepper over the top.
Cover with plastic wrap and store in the refrigerator for up to 1 week.
Lunch Meat
Learning old-fashioned techniques makes it possible to make lunch meat at home, but be forewarned that it takes a bit of effort and skill to make it silky smooth like the store-bought version. The secret to getting the texture just right is to keep your ingredients as cold as possible and to combine them with just the right amounts of fats and water. To make lunch meat even more economically, make roast beef sandwich slices. Cook a beef roast for dinner one evening, then shave all the leftovers into thin slices for sandwiches for the rest of the week.
----
HANDS-ON: 30 minutes
INACTIVE: 2 hours 15 minutes
INACTIVE: 3 hours
DIFFICULTY LEVEL: ∗∗∗∗
YIELD: Serves 24; Makes 1 loaf
COST PER SERVING: $ $
CALORIES: 186
FAT: 14 g
PROTEIN: 14 g
SODIUM: 291 mg
FIBER: 0 g
CARBOHYDRATES: 0 g
SUGAR: 0 g
----
----
1 pound bacon, fat and meat peeled apart
2 1 ⁄ 2 teaspoons (1 packet) gelatin
1 ⁄ 3 cup very cold water or chicken stock
3 pounds ground beef, chicken, or pork
1 ⁄ 2 teaspoon smoked paprika (optional)
1 ⁄ 8 teaspoon black pepper
1 teaspoon liquid smoke
6–8 cloves
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