Tag Archives: How to use Paneer

Fall feast day is almost here!

This morning I found the garden, grass, fence, and my car covered in glittery ice. It makes me hopeful for snow!! Wouldn’t that be neat tomorrow when lots of people are off work and school? Whatever happens and how you spend it, I hope you have good company and a full belly.

As I dream about what I’ll be making for our feast, I thought I’d post my best wishes for you along with my menu ideas! I did get a turkey from our good friends at Terra Farma (same farm where we get our milk, eggs, chicken, pork) and lots of winter squash from our CSA farmers at Fiddlehead Farm.

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I like seasonal treats. Where I veer off is what I make with them. I am not a traditionalist when it comes to food. There are too many yummy dishes to try. The following links are to my inspiration recipes. I plan to tweak the recipes a bit as I tend to do.

I can’t help but bring in my Mexican roots so this year I think I’ll treat friends to turkey mole (not pronounced like hole or the bullfighting cheer- ole! Start saying molecular and stop after mole….then put the accent on the mo, not the le- confusing enough? Hey I’m not a language instructor). Mole is what many Mexican American households make with leftover turkey (or an easy turkey machaca) but since I always preferred it over turkey and gravy, why not start there? We’ll also have potato, paneer and delicata squash mole for the vegetarians. I was going to take the day off making cheese but the paneer sounds too good in the mole! We’ll keep it casual and make tacos with delicious Three Sisters masa and tortillas and if I can pull it off, some kind of pumpkin spice flan (or ice cream!). We’ll wash it all down with a chilled autumn fruit sangria.

Paneer

The paneer in a spicy stew (paneer doesn’t melt) is inspired by Indian curries of course- if you have my book, you know I like mixing cuisine styles. Sounds like a delicious menu to me- it’ll be fun to share. Hope you have a relaxing day (don’t stress out over perfection) and if you end up shopping during your food coma (does not get more American than that I’m afraid), here are some links to our new hexagon shaped Williams Sonoma kits, and our deluxe kit and book bundle featured on Portland Eater’s holiday gift guide for food lovers. Oh, if you like my ramblings (and photos of cheese), follow me on Instagram where I post almost daily! Cheers, Claudia

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We’re back and ready for business! DIY Bread Cheese anyone?

Hi there, just a quick note to officially open back up after the nice, long, luxurious and restful winter break we took! I hope you had some fun and cozy times too.

Now that routines are getting back to normal, my thoughts turn to comforting, every day meals and of course, cheese. I was inspired when I saw an image somewhere of Bread Cheese, also known as Juustoleipä- ever heard of it? You can get the basics here plus some lovely images since I haven’t offered many!

Give it a go if it’s stocked near you but if it isn’t, I think you could use our Paneer recipe, add salt to taste and press the drained and almost cool cheese into a buttered cast iron skillet. Broil it until it browns a bit on the top. Allow to cool slightly, slice up and serve. Serve how you ask? Well, you could come up with some normal ways like with fruit and a warm potato leek soup or topped with pesto and alongside an arugula, pear salad…but if the cold weather is making you nutty, you could try dipping it in coffee as is traditionally done with Bread Cheese- this blogger puts all manner of weird and delicious looking things in coffee!

Have fun!

To Recap- So when your Paneer is still pliable but not runny at all, press the cool curds into the buttered cast iron skillet. If possible, allow to cool further in the fridge and firm up like you would Paneer normally. You can broil it as mentioned, or just toast it on the stove top and serve it upside down to show the crispy side. It will not melt, just get a crispy crust while remaining soft on the inside. I think the maple syrup or jam idea sounds amazing. Yum.

So while your paneer is still pliable, press in into the buttered cast iron skillet. You can broil it as mentioned, or just toast it on the stove top and serve it upside down to show the crispy side. It will not melt, just get a crispy crust while remaining soft on the inside. Yum.