Penovani – Georgian Cheese Khachapuri

Ingredients:
puff pastry ( or you can use Pepperidge Farm puff pastry)
• 1 egg + 1 egg yolk
• 3/4 cup feta, crumbled
•  1 lb mozzarella cheese, shreded
• 1 TB spoon butted, chopped

Directions:
• Preheat oven to 375 degrees F.
• In small mixing bowl stir the feta, mozzarella, butter, and egg until combined.
• In a separate small mixing bowl mix an egg yolk with a drop of water, use a fork to lightly beat.
• On a floured surface, use a lightly floured rolling pin to roll out the puff pastry into a square.
• Cut the dough into 4 equal square pieces.
• Spoon an equal amount of filling into the center of each square.
• Fold two opposite sides towards each other, then follow with the other two.
• Pinch together the folded sides of the pastry and leave a small opening in the center where all the sides meet.
• Delicately transfer the pastries to the baking sheet and lightly brush the egg wash.
• Transfer the baking sheet to the oven and cool until golden, about 18 minutes.
• Remove and cool 5 minutes then serve.

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Lazy Khachapuri

Ingredients:Lazy Khachapuri
• 1 egg
• 1 cup milk
• 1 cup flour
8 oz queso fresco, crumbled
• 3 TB spoons butter

Directions:
• Whisk the egg in a bowl.
• Add milk and whisk with the egg.
• Add flour and mix well with the egg mixture.
• Add the crumbled cheese and mix.
• Melt butter in a large non-stick skillet.
• Pour the khachapuri mixture in the skillet.
• Cover the skillet with a lid and cook over medium heat for 6 minutes.
• Turn the khachapuri over and continue cooking for 6 more minutes.
• Serve.

Tip: Delicious hot or cold.

 

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Galushki- Lazy Cheese Pierogi

Ingredients:galushki (lazy cheese pierogi)
15 oz ricotta cheese
• 1.5 cups flour, plus for dusting
• 2 eggs
• 3 TB spoons butter, melted
• 2 TB spoons sugar
• 1/4 teaspoon salt
• 2 TB spoons butter for frying

Directions:
• In a large bowl, combine ricotta cheese and eggs. Stir in the flour, sugar, salt and 3 tablespoons butter.
• Knead the dough on a lightly floured surface.
• Form into a 1 1/2-inch-thick rope.
• Cut rope of dough diagonally into 1-inch pieces. (You can freeze the galushki at this point and cook them as you need).
•  Bring 3 qts. of water to a boil.
• Reduce heat.
• Place pierogi in boiling water.
• Boil for 3 minutes  stirring gently to prevent sticking.
•  Remove from the pot with a slotted spoon.
• In a large skillet melt 2 TB spoons butter.
• Add galushki and saute for 2 minutes until lightly browned.

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Egg McMuffin

Ingredients:
• 1 large eggEgg McMuffin
• 1 English muffin
• 1 slice Canadian bacon
• 1 slice Cheddar cheese ( McDonald’s  is using American cheese but we like it with Cheddar)
• butter
• cooking spray

Directions:
• Preheat an electric griddle to 375 degrees.
• Toast your English muffin by laying both sides face down on the griddle and applying pressure with spatula. (1 to 1 1/2 minutes).
• Set aside.
• Lay your egg ring on the preheated grill.
• Spray with cooking spray to prevent sticking.
• Crack the egg and pour into ring on the grill.
• Poke the yolk with a sharp instrument so it flows.
• Butter both toasted halves of the English muffin liberally with melted butter.
• Put a slice of  cheese on the bottom half.
• 2 to 2½ minutes after you started cooking the egg.
• Carefully remove the ring, leaving the egg on the griddle.
• Very carefully turn the egg over, and lay one slice of Canadian bacon on the griddle.
• Cook the egg 45-60 seconds after turning, after about 30-45 seconds,”flip” the Canadian bacon, and remove the egg, placing it on the bottom half (cheesed half) of the English muffin.
• 20-30 seconds after flipping the Canadian bacon, remove.
• Place the Canadian bacon on top of the cooked egg, and cover with the top of the toasted English muffin.

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Soft Polenta

What you need:
• 3 TB spoons butter
• 1/2 cup finely chopped onions
• 4 cups water
• 1 cup yellow cormeal
• 1/2 cup grated Parmesan cheese
• salt, white pepper

What you do:
• Melt in a large saucepan over medium heat.
• Add onion and cook, stirring, until translucent, about 4 minutes.
• Stir 3 cups of water and bring to boil.
• Stir together cormeal and the rest of the water.
• Gradually stir into the boiiling water, reduce the heat to low, and cook, stirring constantly with a wooden spoon, until the cormeal is very thick and leaves the side of the pan as it is stirred, about 25 minutes.
• Sprinkle with Parmesan cheese, salt and white pepper.
• Enjoy.

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Farmer’s Cheese

What you need:
• 2 quarts pasteurized milk
• 2 cups buttermilk
• 1 TB spoon white vinegar
• ¼ teaspoon salt
• 1 teaspoon sugar
• Fine cheesecloth
• Butcher’s twine

What you do:
• In a heavy saucepan, over low heat, slowly heat up the milk, stirring often, until it is just about to simmer (180 F)
• Stir buttermilk into heated milk. Then stir in vinegar.
• Turn off the heat and, very slowly, stir until the milk begins to separate into curds and whey.
• Leave undisturbed for 10 minutes.
• Meanwhile, wet the fine cheesecloth that is large enough to line a colander and hang over the sides. Place the cheesecloth-lined colander over a bowl to catch any whey.
• After the milk-buttermilk-vinegar mixture has sat undisturbed for 10 minutes, use a skimmer or slotted spoon to ladle the curds into the cheesecloth. Allow the curds to drain for 10 minutes.
• Gather up the edges of the cheesecloth to form a bundle in order to drain as much whey as possible from the farmer’s cheese.
• Use a length of butcher’s twine to tie the cheesecloth containing the curds into a neat bundle, pressing on the cheesecloth a bit to help the whey drain off.
• Tie the string to a wooden spoon or dowel, and hang the cheese curds over a pot or container to collect any remaining whey and continue draining for 30 minutes.
• After draining, remove the cheese from the cheesecloth, and transfer it to a nonmetallic bowl or container.
• Add salt to the farmer’s cheese by stirring. This will break up the cheese into dry curds.
• Cover and refrigerate. Use within 5 days.

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Ricotta Cheese

What you need:
2 liters whole milk
• 3 TB spoons white vinegar
• ¼ teaspoon salt
• 1 teaspoon sugar
• Fine cheesecloth
• Butcher’s twine

What you do:
• In a heavy saucepan, over low heat, slowly heat up the milk, stirring often, until it is just about to simmer (180 F)
• Stir salt and sugar into heated milk. Then stir in vinegar.
• Turn off the heat and, very slowly, stir until the milk begins to separate into curds and whey.
• Leave undisturbed for 10 minutes.
• Meanwhile, wet the fine cheesecloth that is large enough to line a colander and hang over the sides. Place the cheesecloth-lined colander over a bowl to catch any whey.
• After the milk-vinegar mixture has sat undisturbed for 10 minutes, use a skimmer or slotted spoon to ladle the curds into the cheesecloth. Allow the curds to drain for 10 minutes.
• Gather up the edges of the cheesecloth to form a bundle in order to drain as much whey as possible from the ricotta’s cheese.
• Use a length of butcher’s twine to tie the cheesecloth containing the curds into a neat bundle, pressing on the cheesecloth a bit to help the whey drain off.
• Tie the string to a wooden spoon or dowel, and hang the cheese curds over a pot or container to collect any remaining whey and continue draining for 30 minutes.
• After draining, remove the cheese from the cheesecloth, and transfer it to a nonmetallic bowl or container.
• Cover and refrigerate. Use within 5 days.

Makes 1 pound of Ricotta Cheese.

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