Whey Bread

Whey Bread
Created by Sheana Davis, The Epicurean Connection
Yields 12 individual rounds, 4 small rounds or 2 medium rounds
3 cups warm whey
3 teaspoons active yeast
1 1/2  tablespoon granulated sugar
2 teaspoons Kosher salt
4 tablespoons olive oil
6 cups all purpose flour
Preheat oven to 375.
Using a large  mixer bowl add 2 cup of warm whey,  active yeast, 1 tablespoon sugar, salt and olive oil. Give a quick stir and set aside for 15 minutes.
In a separate bowl sift the flour.
When the yeast mixture slightly rises and you start to see bubbles, pour in the flour and knead by hand until the dough is mixed, soft and sticky.  Cover bowl with a flour sack and allow to rest for 1 hour.
Allow the dough to double in size and carefully knead the dough with your hands and select your bread size.  4 small round loaves or 2 larger rounds or 12 individual rounds.   Roll into rounds and place on olive oil brushed baking pans.  Allow to rest an additional 30 minutes.  
Place in oven and bake 12-18 minutes, depending upon size of rolls.   Crust should be golden and crispy on top.  Remove from oven and enjoy warm.  
You may store for up to 1 week in a sealed container.  
Makes delicious croutons, crostini and fresh toast.

Crab & Corn Whey Chowder

Crab & Corn Chowder
Created by Sheana Davis, The Epicurean Connection
Yields 1 quart soup
 
2 tablespoons sweet butter
2 teaspoons fresh garlic, chopped fine
1/2 cup red onion, chopped fine
1 cup golden zucchini, chopped fine
1/2 cup golden bell pepper, chopped fine
1 cup fresh or frozen corn kernels
1/4 cup white wine
2 cups whey

1 cup whipping cream

1/4 tsp paprika
1 tsp fresh thyme leaves
1/4 cup fresh basil, chopped fine
1 teaspoon fresh ground black pepper
1 teaspoon Kosher salt

1# meat, cleaned
1/4 c fresh basil leaves (optional, for garnish)

Edible flowers

 
 
Prepare vegetables.
In a heavy bottom soup pot, over medium heat, saute butter and add in garlic.  Add in onion, zucchini,  bell peppers and corn kernels.  Splash with the white wine and simmer for 4-5  minutes until vegetables are tender.
 
Add in milk and whey and bring to a simmer. Allow to cook for 15 minutes.   Add in crab and gently stir together.  Taste and adjust seasoning.  Garnish with basil leaves and edible flower petals.  Serve warm with fresh baked bread and a glass of Sauvignon Blanc.
 

Way’s to use Whey

Way’s to use Whey

Created by Sheana Davis, The Epicurean Connection
~Cool whey in refrigerator for 24 hours.
~To freeze Whey, place in quart containers, date and freeze for up to 6 months.
~Soak wild game and meats in whey to remove “game” flavor from the meats.
~Soak frozen meats in whey to refresh and plump up.
~Soak fresh chicken in whey, to add a juicy fresh flavor.
~Add whey to your soups to add flavor and nutrition.
~Cook beans in whey for extra flavor.
~Poach fresh Salmon in whey for a milky delicious flavor.
~Saute Abalone in whey for extra flavor.
~Cook oatmeal in whey for extra flavor.
~Stay tuned for recipes on how to use whey!

Potato Whey Soup

Potato Whey Soup

Created by Sheana Davis, The Epicurean Connection
Yields 8 servings
8 cups fresh whey
8 cups white potatoes, peeled and cut into 1/2 inch cubes
Simmer potatoes in whey until soft.  Remove from heat and mash together with a whisk until chunky.  Taste and adjust flavors.
Season with fresh ground black pepper and Kosher salt.
Optional additions:
“Leek Saute”
2 tablespoons sweet butter
4 cloves garlic, chopped
1 cup leeks, cut in half lengthwise and sliced 1/4 inch thin
1/4 cup white wine
2 tablespoons fresh sage, chopped
Place butter in a saute pan, heat butter over medium heat.  Add in garlic and saute for 1 minute, add in leeks and saute for 5 minutes or until tender, splash with white wine, bring to a simmer, add in sage and cook for 3-4 minutes.  Pour leek mixture into soup, stir together, taste and adjust seasoning.
“Fresh Clams”
Make the potato whey soup.  Make the Leek Saute and then add in two cups  fresh chopped clams and saute for 3-4 minutes.  Add into potato whey soup.  Enjoy.
“Bacon, Tomato & Cheddar”
1 cup crispy bacon, crumbled
2 cups cheddar cheese, grated
1/2 cup green onions, chopped
1 cup tomatoes, chopped
Garnish the Leek Saute Potato Whey Soup and garnish with Bacon, Tomato & Cheddar!
Enjoy!

Winter Nasturtium Mint Pesto

Winter Nasturtium Mint Pesto
Created by Sheana Davis, The Epicurean Connection
Yields 3 cups pesto
1/4 cup green garlic, wine and light green and tender
2 cups nasturtium leaves, stems removed
1 cup fresh mint leaves, stems removed
1/2 cup toasted walnuts
1 cup Epicurean Connection olive oil
1 teaspoon Meyer Lemon juice
1/2 teaspoon Meyer Lemon zest
1 teaspoon Kosher Salt
1/2 teaspoon fresh ground black pepper
Place green garlic, nasturtium leaves, mint leaves and walnuts in a food processor. Chop and drizzle in olive oil. Add lemon juice, lemon zest, salt and pepper and blend until smooth. Taste and adjust seasoning. Serve with fresh vegetable crudite or over warm risotto with asparagus. Enjoy with a glass of Chardonnay.
This recipe, we make in between winter rains and forage the mint and nasturtiums in the creek beds of Sonoma, Napa & Mendocino County.