Making Homemade Vinegar

                                      

Home made vinegar tastes a lot better than store bought perhaps because is not made chemically but allowed to ferment naturally. My sister asked if it was difficult to do. I told her if was easy. You take four left over wine bottles each with a smidgen of left over wine, either white or red. Then you place them outside your house strategically on the four coordinates, north, south, east and west. Stuff a bit of cheesecloth in the necks to keep out bugs and forget them for two weeks while they blow in the breeze. Check them Tuesday afternoon (or anytime you want) by smelling the neck. If they smell sour, the fermentation of the alcohol to vinegar is underway. If your climate is hot, wait until fall when the temperatures are below 85 F during the days. (Mother of vinegar can only tolerate 60 ~ 90F.)

Actually, I lied. Place the bottles anywhere you like. Good to place them where they will not be accidentally kicked over. Once you have captured a starter, you may add any wine to the starter and store the fermenting bottle (crock or glassware) covered with cheesecloth in your cupboard. If you continual add wine white to a starter that was originally red wine, it will eventual pale to white. To keep the starter active, keep it fed.

Vinegar maybe further aged in toasted oak barrels to add more flavor. A typical 2 liter barrel is around $50, while a larger 5 liter may run $80~85. They will need treatment as well as a spigot to pour vinegar and a stand. Follow barrel maker’s instructions to cure the barrel, which is the process that makes the barrel hold content and not leak.

If you want to skip finding vinegar spores, you may purchase Living Mother Culture (MOV) some from a wine equipment store or oak barrel store or even Amazon.com

Kicking Up Bottled Spaghetti Sauce

What most commercial sauces (i.e. canned) lack is a foundation of good tomatoes. Mario Batali is being a definite exception. He uses only the finest San Marzano from Naples. That being said, the sauce is not readily available in many stores nor is it imminent affordable. Bertolli Marinara Sauce is in many stores and is one of my favorites because it is easy to kick it up and the tomatoes are good ones. Fundamentally, the sauce, just as is, is ok. This recipe is easy to do and will transform the store bought in 20 minutes to one with a “fata in casa” (homemade) flavor.

1 jar Bertolli Marinara Sauce 

2 Ounces of salt pork, cubed (discard tough skin)

2 cloves minced garlic

½ teaspoon crushed red pepper

1/2 onion, chopped

2 Tablespoons flavorful extra virgin olive oil

1 teaspoon crushed Italian oregano

1 small sprig of rosemary, finely chopped

1 teaspoon Italian sweet basil

Add olive oil, crushed red pepper and chopped salt pork to a wide frying pan on medium. Cook until salt pork begins to clear but do not brown. Add garlic stirring continuously for a minute. Add a jar of Marinara Sauce and all the herbs. Reduce to low and simmer 10 minutes. Correct the seasoning as required.

A sauce should have a hint of sweetness and hint of tart. A tad of balsamic could augment this if needed. Enjoy.

Crespelle alla Fiorentina

This is a Tuscan favorite dating back to the middle ages. The French claim the crepe's origin but the Tuscans claim that Catherine Medici introduced it to the French Court. This dish is often served on Christmas.

Crepe Batter

2 eggs, beaten

2/3 cup all-purpose flour

1 1/2 tablespoons melted sweet butter

2/3 cup luke warm milk

Pinch of salt

Butter to grease the pan

Filling

1 1/2 pounds ricotta (sheep or buffalo preferred)

2 1/2 pounds stemmed spinach, wilted¹

2 egg yolks

2/3 cup freshly grated Parmigiano-Reggiano

A pinch nutmeg

White pepper

Sea salt to taste

Italian White Sauce with Cheese

This sauce is especially used for crepes, cannelloni or lasagna.

8 tablespoons of unsalted butter

8 tablespoons “00” flour

½ cup heavy cream

½ cup whole milk

1 cup on onion stock (see below)

1 cups chicken stock

3/4 cup finely grated Parmigiano-Reggiano cheese

White pepper

Salt

Onion Stock

Add one whole onion, cut up and one whole bay leaf to 2 ½ cups of cold water. Boil until onion is tender. Strain. Use this clear onion stock for this recipe.

Melt over low heat unsalted butter add and blend over low heat for 3 - 5 minutes flour. Slowly add cream, onion stock, chicken stock. Cook and whisk the sauce until it thickens. Season with white pepper. Add grated Parmesan cheese. Correct the seasoning. If the sauce has to stand for an extended period, it may be re-heated and strained through a medium strainer.

Passata di Pomodoro

3 ripe, peeled and seeded vine ripened tomatoes

1 tablespoon olive oil

A small bunch of Italian sweet basil

Prepare a passata of tomatoes. Heat oil and simmer tomatoes with basil covered on medium low. Stir occasionally, mashing any parts that have not broken down. Cool and set aside until needed

Make the batter. Let batter rest in the refrigerator for an hour before using.

Make the crepes using either a well seasoned or a non-stick pan using a patty of butter for each crepe. Cook on both sides. No need to brown.  Hold cooked crepes layered between parchment papers until needed.

Prepare filling in a food processor. Taste it, add salt as needed. Crepes are delicate so the filling that is spread should not be too stiff. It may be softened by adding a bit of cream in the processor.

Assemble crepes each in its own 10 inch buttered oval Au Gratin pan. Roll cheese-spinach filling in crepe. Lay filled crepe lengthwise in pan, and then cover each crepe with white sauce. Top crepe with grated pecorino Romano cheese and a bit of passata.

Preheat the oven to 350 F. Bake for 20 minutes until done.  Remove from oven and serve hot garnished with a sprig of fresh basil.

Notes:

1.      You may use pasta to make these, and in that case, they would be called Cannelloni or manicotti. If using fresh pasta, there is no need to boil it. The moisture in the sauce will cook it in 20 minutes. Manicotti, however, need be pre-boiled.