The Kitchen
Gammy's new news...
Message Center...
I don't know about you, but I have always had a hard time throwing away any pictures that my children made for me while they were growing up. My refrigerator always looked this way... proudly displaying all their current art projects. As they grew, it became "the message center"; the means by which we communicated with each other during their busy teen years that we seemed to all be on very different schedules.
Not much has changed over the years. Yes, all my children's paintings and "I love you mommy" notes have been lovingly packed away, but now a new generation of artwork proudly graces the face of my fridge. A smile crosses my face every day as I gaze upon my new collection of masterpieces.
Not much has changed over the years. Yes, all my children's paintings and "I love you mommy" notes have been lovingly packed away, but now a new generation of artwork proudly graces the face of my fridge. A smile crosses my face every day as I gaze upon my new collection of masterpieces.
Click on my fridge to leave me a note
Cookery for Entertaining by Marlene Sorosky
This is the first cookbook I purchased after getting married in 1977. It was published in 1979 and out of my entire collection purchased over the years, it's still my favorite.
Desserts- by Martha Stewart
This cookbook comes in a close second. Actually, I think Martha's recipes have them all beat in the "overall flavor category"
Philadelphia Cream Cheese-Finest Recipe Collection
My copy has many well worn pages. Great recipes in this one too.
My copy has many well worn pages. Great recipes in this one too.
Junk drawer
"In the childhood memories of every good cook,
there is a warm stove, a simmering pot and a mom"
there is a warm stove, a simmering pot and a mom"
Barbara Costikyan
Easy Meals
My new favorite...
Is Danger Lurking Under
Your Kitchen Sink?
Your Kitchen Sink?
My favorite cookbooks...
Last Updated 8/10
© Copyright 2007 Gammy's House
© Copyright 2007 Gammy's House
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Pantry
Coupon book
Gammy's ...
Welcome to my Kitchen
Have you found a secret room yet?
Email me at GammysHouse@gmail.com and let me know which room you found
OR
enter your discoveries in my
"Detectives Log Book" now located in the Library in plain view.
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CHECK HERE
Email me at GammysHouse@gmail.com and let me know which room you found
OR
enter your discoveries in my
"Detectives Log Book" now located in the Library in plain view.
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CHECK HERE
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What's under your kitchen sink, in your garage, in your bathroom, and on the shelves in your laundry room? Learn more about what's in these products, about potential health effects, and about safety and handling.
Go here to discover.
Go here to discover.
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Healthy eating...
If buying organic is too expensive for your pocketbook, don't fret. You can still eat greener and protect your family by avoiding the worst pesticide offenders.
It's Not What You Think!
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Want a piece of fresh baked Honey Wheat Bread?
check out my recipe box for the next best thing..the recipe!
check out my recipe box for the next best thing..the recipe!
The kitchen has always been the place where my family generally discussed interesting current events... like, who broke up with whom at school or what to wear to the prom. You know, all the important things in a teens life. My family is all grown now with families of their own, but the gathering spot remains the same in "Gammy's House" right here in the Kitchen!
Before you pour sticky substances into a measuring cup, fill the cup with hot water. Dump out the hot water, but don't dry cup. Add your ingredient, such as peanut butter, and watch how easily it comes right out.
Paneer (Soft Asian Un-aged Cheese) by- Katie Irani
Ingredients:
1 quart whole milk (softer and tastier than skimmed)
*2-1/2 Tablespoons lemon juice, seeds removed
Directions:
Bring milk to boil, stirring to prevent skin from forming. As soon as it begins to bubble, add lemon juice. Stir once and remove from heat. Let stand for 15 minutes.
Strain the curds through 3 layers of cheesecloth. Squeeze out as much whey as you easily can. Tie up the curds in the cheesecloth and place in a rectangular dish. Place a heavy weight on the curds for a couple of hours. (Pressing for a shorter time (approximately 20 minutes), results in a softer, fluffier cheese.)
After it's pressed, it should be about 1/2 to 3/4 inches thick. Dip in chilled water for 2-3 hours to give it a good texture and appearance. Cut into cubes.
And that's it! It's really pretty easy.
**White vinegar may be substituted, but lemon juice is preferred method. Additionally, 1 cup yogurt may be used if no lemon juice or vinegar is available.
History:
Paneer is a fresh cheese common in South Asian cuisine It is an unaged, acid-set, non-melting farmer cheese made by curdling heated milk with lemon juice or other food acid.
Unlike most cheeses in the world, the making of Paneer does not involve rennet as the coagulation agent, thus making it completely lacto-vegetarian and providing a source of protein for vegetarians.
Ingredients:
1 quart whole milk (softer and tastier than skimmed)
*2-1/2 Tablespoons lemon juice, seeds removed
Directions:
Bring milk to boil, stirring to prevent skin from forming. As soon as it begins to bubble, add lemon juice. Stir once and remove from heat. Let stand for 15 minutes.
Strain the curds through 3 layers of cheesecloth. Squeeze out as much whey as you easily can. Tie up the curds in the cheesecloth and place in a rectangular dish. Place a heavy weight on the curds for a couple of hours. (Pressing for a shorter time (approximately 20 minutes), results in a softer, fluffier cheese.)
After it's pressed, it should be about 1/2 to 3/4 inches thick. Dip in chilled water for 2-3 hours to give it a good texture and appearance. Cut into cubes.
And that's it! It's really pretty easy.
**White vinegar may be substituted, but lemon juice is preferred method. Additionally, 1 cup yogurt may be used if no lemon juice or vinegar is available.
History:
Paneer is a fresh cheese common in South Asian cuisine It is an unaged, acid-set, non-melting farmer cheese made by curdling heated milk with lemon juice or other food acid.
Unlike most cheeses in the world, the making of Paneer does not involve rennet as the coagulation agent, thus making it completely lacto-vegetarian and providing a source of protein for vegetarians.
Easy Measuring Cup Cleanup
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