3 lb. Fingerling or Baby Potatoes
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon granulated garlic powder
2 teaspoons smoked paprika
Combine salt, pepper, smoked paprika, and garlic and mix well. Set aside.
Place potatoes in a large soup pot and cover with water. Bring water to a boil and boil for 10-15 minutes, or until slightly fork tender (you do not want these falling apart).
Preheat oven to 425°F.
Place the potatoes on a lined cookie sheet. Using a potato masher, gently mash down on each individual potato until it is flattened and some of the inside breaks out. (Be gentle when removing the masher from the potatoes).
Drizzle the "crashed" potatoes with olive oil and generously sprinkle seasoning mixture over the potatoes. Roast for 30-40 minutes.
I am a big believer in the rule that the simple things in life are typically the best things in life, and this farmer cheese is no exception to this rule. It is extremely simple to make your own farmer cheese-Season with salt, sugar, or whatever your imagination desires and use in pasta recipes, sauces, danishes-the possibilities are endless...its also awesome eaten by itself, seasoned with your favorite seasonings.
Hook the candy thermometer onto the side of a large soup pot. Combine the milk and vinegar in the pot and heat over a low- low/medium flame. Gradually bring the temperature to 180° (about 30-45 minutes). You should notice a layer of "skin/film" at the top of the milk, as well as small bubbles forming around the side of the pot. When the milk reaches 180°, remove the pot from the fire and let rest in a warm spot for 5 1/2 hours. (A good idea is to keep it in an oven that has been preheated and then shut off).
Rinse the cheesecloth in cold water and then place securely (I recommend using a large rubber band) over a large bowl or sieve. Gently spoon the fresh curds (that's the cheese you made) unto the cheesecloth and press out any excess liquid. The liquid that is left is whey, and is great to use in baking dairy pastries etc. Season the cheese with salt or sugar, depending if you want to make it and use it for something savory (ex. lasagna) or sweet (cheese danish). For a looser consistency cheese, leave the curds exposed in the cheesecloth and place in the fridge for at least 6 hours. For a firmer consistency (like as seen in the above picture), wrap the curds in the cheesecloth and form into a ball. Squeeze out any excess liquid and place on a plate or bowl and place in the fridge for at least 6 hours. Recipe makes apx. 2 1/2 cups.
As a 4th generation Southerner (and Southern gentleman, if I do say so myself...), I am glad that I do not have to give up one of my favorite desserts for Pesach. This sweet and rich, crust-less pecan pie is made with toasted pecans and uses brown sugar in place of the traditional corn-syrup. Try it for one of your Passover desserts this year. Seriously. Awesome.
Preheat oven to 350°.
Place pecans on a non-stick or parchment paper-lined cookie sheet and toast the pecans in the oven for 12-15 minutes, removing from oven when lightly browned. Set aside.
While the pecans are toasting, melt the margarine and set aside.
Using an electric mixer, beat together the eggs, melted margarine, brown sugar, whipping cream, and vanilla until well combined and the mixture is slightly "frothy"(about 2-3 minutes). Gradually add the pecans and continue to mix until well incorporated. Pour the batter into a 9" inch pie dish and place the whole pecan halves in concentric circles on top of the batter.
Bake at 350° for 10 minutes, reduce heat to 300° and bake for another 50-55 minutes (the top should be firm). Remove and let cool. Enjoy with whipped Cream.