tag:blogger.com,1999:blog-17839197.post2899497937880209146..comments2023-10-31T06:46:13.987-07:00Comments on Blog Appetit: Of Fresh Ricotta, Blintzes and Making Whey (Plus Chipolte Potato-Corn Chowder)FJKramerhttp://www.blogger.com/profile/06139281691705572456noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-17839197.post-46618912067870425592011-10-17T16:19:32.115-07:002011-10-17T16:19:32.115-07:00Granola Girl,
You made my day.
Thanks go coming ba...Granola Girl,<br />You made my day.<br />Thanks go coming back and leaving a comment.<br />That was my thought, too, especially once I tasted the whey.<br /><br />FaithFJKramerhttps://www.blogger.com/profile/06139281691705572456noreply@blogger.comtag:blogger.com,1999:blog-17839197.post-59129246040004740452011-10-17T13:41:24.354-07:002011-10-17T13:41:24.354-07:00The chowder was fabulous. I'd never used the ...The chowder was fabulous. I'd never used the whey before - always hated throwing it out! This was so easy and went with what's in the garden. I substituted some fresh jalapeno - a drop of smoke flavor and various greens (kale, spinach etc) for the celery. I see LOTS of adaptations in my head now...thanks for the great recipe!granolagirl1https://www.blogger.com/profile/17629174058587217180noreply@blogger.comtag:blogger.com,1999:blog-17839197.post-1369157493502725032011-06-16T11:00:27.514-07:002011-06-16T11:00:27.514-07:00Kitchen Riffs
Realized I didn't answer your qu...Kitchen Riffs<br />Realized I didn't answer your question about blintz crepes.<br /><br />Yes, it's about the same time you'd flip a regular crepe, or maybe a bit longer. It shouldn't be tacky.<br /><br />faithFJKramerhttps://www.blogger.com/profile/06139281691705572456noreply@blogger.comtag:blogger.com,1999:blog-17839197.post-39605066608253000962011-06-13T08:33:06.350-07:002011-06-13T08:33:06.350-07:00Dear CC, KR and Leslie,
Thanks for stopping by.
Ri...Dear CC, KR and Leslie,<br />Thanks for stopping by.<br />Ricotta cheese is one of those ridiciously easy fresh cheeses that is well worth the very little effort. <br /><br />Traditionally ricotta is made with the whey left over from making other cheeses, so my version is a bit of a cheat, but it is delicious.<br /><br />Let me know how yours comes out if you ever try it.FJKramerhttps://www.blogger.com/profile/06139281691705572456noreply@blogger.comtag:blogger.com,1999:blog-17839197.post-50921884501697280722011-06-10T20:19:08.297-07:002011-06-10T20:19:08.297-07:00This blog certainly took me back several decades t...This blog certainly took me back several decades to watching my Nana perspiring in her too small kitchen. What wonders she turned out of that little space. I am happy to have found your blog.Anonymoushttps://www.blogger.com/profile/11406677712176009528noreply@blogger.comtag:blogger.com,1999:blog-17839197.post-80867711107084234412011-06-09T17:30:47.140-07:002011-06-09T17:30:47.140-07:00I know, intelectually, that making cheese, particu...I know, intelectually, that making cheese, particularly ricotta, is pretty easy. That's my brain talking. The real me? Run away, run away! I've never done this and I really need to learn. You've inspired me; I'll definitely be making ricotta sometime this year.<br /><br />Blintzes are another thing I've never made, though I've made tons of crepes over the years. Reading your recipe, it sound pretty much like the time to remove the blintz from the pan is about the same time I'd normally flip a crepe. Is this correct? If so, I'm also assuming the blintz isn't totally "done" but finishes cooking when you fry it. Or am I misunderstanding?<br /><br />Thanks!Kitchen Riffshttps://www.blogger.com/profile/09334461438904669081noreply@blogger.comtag:blogger.com,1999:blog-17839197.post-36652800186725912192011-06-07T00:27:20.102-07:002011-06-07T00:27:20.102-07:00I'm impressed at you making your own cheese. ...I'm impressed at you making your own cheese. I've never tried it!<br /><br />For what it's worth, I always thought that blintzes were Jewish-Russian in their originThe Caked Crusaderhttps://www.blogger.com/profile/02840224194242219981noreply@blogger.com