By Peggy Smith, Sue Conley
Gathering the enormous collected knowledge of 2 of the world's nice cheesemakers, Cowgirl Creamery Cooks is a type of infrequent books that instantly asserts itself as an fundamental addition to the nutrition lover's library. That's simply because Cowgirl Creamery Cooks is many stuff. It's an engrossing learn that stocks the tale of the Cowgirls, but in addition of the increase of the natural meals stream and growing an artisanal creamery. It's a primer on tasting, deciding to buy, storing, pairing, and appreciating all types of cheese that makes this a stunning present for the cheese lover. And it's a luxurious number of recipes, with seventy five appetizers, soups, salads, snacks, entrees, and truffles that exhibit cow-, goat-, and sheep-milk cheese. all through, the fantastic photos of Hirsheimer & Hamilton painting myriad cheeses, accomplished dishes, and the landscapes and those who created them.
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Additional resources for Cowgirl Creamery Cooks
Push the sack under the water with your hands, and hold it there for a minute. It may rise up again but don’t worry about this. Cover the container with either a lid or plastic wrap, and let it rest for 14 hours. You can do this in your refrigerator if you have room, or in any cool spot. After 14 hours, discard the coffee sack (we empty the grounds into our compost pile), and refrigerate the brewed coffee until you are ready to serve. C OWG I R L C R E A M E RY C O O K S 46 COLD-BREWED COFFEE MILK M AK ES 1 D RIN K This recipe (pictured on page 51) is one of our most popular beverages at Sidekick, our lunch counter in the San Francisco Ferry Building.
Buy fresh beans from your favorite coffee purveyor and ask for toddy grind, or use coarsely ground beans. This recipe brews a lot of coffee. Refrigerate what you don’t need for up to two days or just reduce the recipe to make the amount of coffee desired. We pour this coffee into steamed milk for a hot beverage or make a cold coffee drink (facing page). If you want to heat the cold-brewed coffee without adding steamed milk, do it gently on your stove or in your microwave. Heat destroys the subtle flavor notes, so try not to overdo it.
We saw hundreds of shelves with two dozen cheeses on each shelf and thirty rolling steel racks with ten shelves on each stack. We were counting in our heads, thinking that there were at least two thousand cheeses and each of them had to be turned, brushed, and pampered until the experts deemed them ripe and ready for the shop. Seeing the cheeses in these caves was like seeing a Titian painting in a church instead of a museum. The mottled rinds of the cheeses showed every color imaginable. The damp odors in the caves ranged from bacon to porcini mushrooms, and we could hear the sounds of dripping whey and the hum of refrigeration.
Cowgirl Creamery Cooks by Peggy Smith, Sue Conley