It didn’t take me long to whip up a pizza utilizing the freshly smoked gouda cheese. I kept the pizza simple with no strong ingredients to compete with the cheese and it was absolutely delicioso!
Want to make your own? Take my whole wheat pizza crust recipe here and top with a minimal amount of pizza sauce, thinly sliced red onion, tomatoes, mushrooms and baby spinach leaves. Top with grated smoked gouda and cook in a 475F oven until the edges start to crisp, flip to broil and broil until cheese is bubbly.
The Homestead acquired a new appliance a few weeks ago.
An electric Smoker. We should have bought one at least 25 years ago, I probably spent as much money as a smoker on store bought smoked gouda over the years.
By now you can guess what was the first thing that went into the smoker, yup, CHEESE.
I love cheese. Who doesn’t love cheese? (If they don’t, they are weird) So I googled how to smoke cheese and its pretty darn simple; add some wood chips (we used Apple) set the temperature for NO HIGHER than 90F (32C) and leave in the smoker for about 2 to 2 1/2 hours. We did have a heck of time keeping the wood chips going as the low temperature selected meant the heating element wasn’t hot enough to light the wood chips. The solution was to open the little exterior drawer where the chips were and light them with a propane torch.
I smoked two types of cheese, Gouda and Swiss. The Swiss cheese we tried out on Montreal Smoked Meat Sammies, which reinforced and highlighted the “smoked” flavour in the sandwich title. We will definitely be using the smoked Swiss in those sammies from now on.
As for the gouda ~ I haven’t had a taste yet, but I am planning a smoked gouda “white pizza” very, very soon, so will report back afterward.
Meanwhile, the next item smoked was salmon (oh so yummy) as well a chipotle rubbed pork tenderloin, both of which turned out AMAZING! We will definitely be getting a lot of use out of this new appliance, the possibilities are endless!
I have been cruising websites looking for different ideas and recipes that will certainly get tested out over the summer. If you have been sitting on the fence about getting a smoker, I highly recommend you get off the fence and get one! You won’t regret it.
Yup. Growing season has commenced! Things are right on schedule in the seedling world. So much so that I had to give the pepper plants a haircut to promote bushier growth as opposed to wanting to be giant bean stalk height. They have been under a grow light since they sprouted and have just gone crazy.
The tomatoes are now well on their way. I started them a full month after the peppers because last year I experimented with starting peppers early to be immensely rewarded with fruit ready much sooner and more mature plants by the time I got them nestled into their summer beds. The tomatoes will soon catch up and surpass the peppers in no time as they are such fast growersI have also started my next pot of cilantro as the first one is bolting already. It doesn’t matter how often I snip and use up the ‘soapy’ herb, it still wants to bolt when IT wants to. The mint is also getting out of control, he is ready for a hair cut as well.
I started the mint and basil this year from cuttings from last years plants as trying to get them started from seeds is a HUGE hassle, especially mint. So I put the cuttings in glasses of water to root, then planted them where they slowly established themselves over the winter in pots. In the past few weeks, they have exploded. I gave the basil a severe haircut and froze the leaves in a new-fangled procedure I learned off the inter-web. Once I go to use some of the frozen basil the next time I need some in a recipe, I will let you all know how it fared out.
Now I just need to concentrate on keeping my little green buddies healthy until I get them planted at the Northern Homestead…which, with the way this Spring has been going (or lack thereof), may not be until August!
What have you started to grow? Do you have a favourite tomato or pepper type? or other veggies?