Cow's Milk Ricotta Cheese

   I am just having way too much fun!  I love chemistry in the kitchen! Today, I prepared a batch of cow's milk ricotta cheese.  You can not believe how delicious it is, when fresh made and still warm.  Irresistible!!  Then spoon some on to toasted baguette, drizzle with olive oil and garnish with your choice of topping.  Here I put basil, rosemary, and "sungold" and "sweet baby girl" heirloom cherry tomatoes from my yard.
    Of course there are many other ways to use the ricotta, in desserts or with pasta.   You decide!

As Always,
ENJOY!

Ingredients

4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar

Directions

Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.

Pour the milk and cream into a stainless-steel pot. Stir in the salt. Bring up to 190 degrees over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 5 minute undisturbed, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).

Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 10 to 20 minutes, occasionally removing the liquid that collects in the bowl. Save the whey for other cooking purposes or shakes, or use it to water your tomato plants. The longer you let the mixture drain, the thicker the ricotta.  Transfer the ricotta to a bowl, discarding the cheesecloth. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.

Summer Tomatoes

   Ripe, beautiful heirloom tomatoes, to me, are a recipe for pure summer joy!!  Truly is there anything better in the summer than that first, deliciously ripe homegrown heirloom tomato. I look forward to this moment every year.
   It is almost a ceremony, to slice, drizzle with extra virgin olive oil, sprinkle a bit of sea salt, and serve.  That first bite, tells you summer has arrived!

   I purchase my heirloom tomatoe plants from;  heirloomtomatoplants.com  which is located in Lomita,Ca. The sales are Sundays from March-May, or online.
   Just looking at the website is incredible to see the 100+ variety of tomatoes, and they are so beautiful.
This tomato in my photo is "Paul Robeson" one of the owners favorites.

     Even if you don't grow your own tomatoes, find some at a farmer's market, and enjoy some summer goodness!

As Always,
ENJOY!

French Apple Tart

Very easy, very delicious! This apple tart was a favorite of everyone who sampled it. It is amazing to me that with two simple ingredients, pie dough and apples, there are so many variations. They all seem to taste different and we never get tired of the combination, and I am willing to try them all!

As Always,
ENJOY!

Ingredients

For the pastry:
2 cups all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon sugar
12 tablespoons (11/2 sticks) cold unsalted butter, diced
1/2 cup ice water

For the apples:
4 Granny Smith apples
1/2 cup sugar
4 tablespoons (1/2 stick) cold unsalted butter, small diced
1/2 cup apricot jelly or warm sieved apricot jam
2 tablespoons Calvados, rum, or water

Directions

For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.

Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup of sugar and dot with the butter.

Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.

Recipe courtesy of Ina Garten

Almost-Fudge Gateau

Once again, an amazing recipe from Dorie Greenspan, Baking.  A cake like this is perfect for a celebration, especially for a birthday celebration of a chocolate lover!

As Always

ENJOY!

Almost-Fudge GateauIngredients:For the cake:
5 large eggs
9 oz. bittersweet chocolate, coarsely chopped
1 cup sugar
5 tbsp. unsalted butter, cut into chunks
2 tbsp. coffee or water
1/3 cup all-purpose flour
pinch of salt

For the glaze:
4 oz. bittersweet chocolate, coarsely chopped
1/2 cup heavy cream
2 tsp. light corn syrup

Directions:Center a rack in the oven and preheat the oven to 350 degrees F.  Butter a 9-inch springform pan, line the bottom with parchment paper, butter the paper, dust the inside of the pan with flour and tap out the excess.  Place the pan on a baking sheet.

Separate the eggs, putting the whites in a mixer bowl or other large bowl and the yolks in a small bowl.

Set a heatproof bowl over a saucepan of simmering water and add the chocolate, sugar, butter and coffee.  Stir occasionally until the chocolate and butter are melted; the sugar may still be grainy – that is fine.  Transfer the bowl to the counter and let the mixture sit for 3 minutes.  Using a rubber spatula, stir in the yolks one by one, then fold in the flour.  Working with the whisk attachment of the mixer, beat the egg whites with the pinch of salt until they hold firm but glossy peaks.  Using the spatula, stir about one quarter of the beaten whites in to the batter, then gently fold in the rest.  Scrape the batter into the pan and jiggle the pan from side to side a couple of times to even the batter.

Bake for 35-45 minutes, or until the cake has risen evenly (it might rise around the edges and you’ll think it’s done, but give it a few minutes more, and the center will puff too) and the top has firmed (it will probably be cracked) and doesn’t shimmy when tapped; a thin knife inserted into the center should come out just slightly streaked with chocolate.  Transfer the pan to a cooling rack and let the cake rest for 5 to 10 minutes.

Run a blunt knife gently around the edges of the cake and remove the sides of the pan.  Carefully turn the cake over onto a rack and remove the pan bottom and the parchment paper.  Invert the cake onto another rack and cool to room temperature right side up.  As the cake cools, it may sink.

To make the glaze, turn the cooled cake onto another rack so you’ll be glazing the flat bottom, and place the rack over a baking sheet lined with parchment or wax paper to catch any drips.

Put the chocolate in a small heatproof bowl.  Melt the chocolate over a pan of simmering water or in a microwave oven – the chocolate should be just melted and only warm, not hot.  Meanwhile, bring the cream to a boil in a small saucepan.  Pour the hot cream over the chocolate and stir very gently with a rubber spatula until the mixture is smooth and shiny.  Stir in the corn syrup.

Pour the glaze over the cake and smooth the top with a long metal icing spatula.  Don’t worry if the glaze drips unevenly down the sides of the cake, it will add to its charm.  Allow the glaze to set at room temperature, or slip the cake into the refrigerator for about 20 minutes.

Source: adapted from Baking: From My Home to Yours by Dorie Greenspan

Rustic Berry Tart

I love the bounty of berries in the summer! This tart is easy to put together and you can use any variety of summer fruits that you prefer.

As Always,
ENJOY!

1 double crust pie dough recipe

2 lbs. of berries(blackberries, raspberries and blueberries)
3/4 c. sugar
3 Tbs. instant tapioca granules
1/2 lemon - juice and zest

1 egg(for egg wash)
demerara  sugar

Prepare your dough recipe and leave as one big disk. Refrigerate for at least one hour.

Mix berries in a large bowl with the sugar, tapioca granules, and lemon.  I tend to use a greater portion of blackberries, because there  fruit structure maintains a better form once baked. Let stand at least 15-20 min.

Roll out pie dough on a heavily floured board to a 15" round.  Carefully transfer to a parchment line rimmed baking sheet.  Mound berry mixture in the middle of the dough round.  With a fork whisk the egg in a small bowl.  Brush egg around edges of dough.  Carefully fold up edges of the dough to enclose the fruit, leaving an opening in the middle.  Brush edges with remaining egg wash and sprinkle with demerara sugar.
   It is very important that there are no cracks in the dough, or the juices will leak out.

Bake at 350 degrees for 50-60 minutes, or until the edges are golden brown.  Cool on baking sheet for  1 1/2-2 hours before serving.

Crackly Pear Cake

This three part cake is so delicious! A crumb dough crust, a pear laden cake batter, and a meringue topping.  It would be perfect with tea, or just for a simple dessert. I substituted the milk with coconut milk, since I have family members who can't have dairy.  It was so yummy!

As Always,
ENJOY!

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 3/4 cup cold unsalted butter (1 1/2 sticks), cut into small pieces
• 1/8 tsp. salt
• 3/4 cup milk
• 2 large eggs
• 3 Tbsp. all-purpose flour
• Zest of 1 large lemon (1 Tbsp.)
• 1 Tbsp. baking powder
• 1 tsp. almond extract
• 2 cups pears (peeled, cored, and cut into 1/2-inch pieces)
• 1 large egg white
• 2 Tbsp. sugar

Grease and flour a 9-inch springform pan. Using a pastry blender or fork, blend 2 cups flour, 1 1/2 cups sugar, butter, and salt until crumbly. Press 1 cup mixture over bottom and 1/2 inch up the sides of the springform pan.

Whisk together milk, 2 eggs, 3 tablespoons flour, lemon zest, baking powder, and almond. Stir remaining crumb mixture into milk mixture until blended (will still be lumpy). Fold in pears. Pour into springform pan.

Beat egg white with electric mixer on medium to high speed until foamy. Add 2 tablespoons sugar; beat until soft peaks form. Spread over batter.

Bake in a 350° oven 65 minutes. Cool 30 minutes on a wire rack. Remove sides of springform pan; finish cooling. Makes one 9-inch cake (12 servings).

Mixed Berry Pavlova

When you have too many egg whites in the fridge, pavlova is a perfect solution to use them up.  The abundance of fresh berries in the store makes for a perfect combo!
I mixed sweetened whip cream and lemon curd for my filling, and left my berries sauceless.  If you have the time, the sauce is a delightful addition!

As Always,
ENJOY!

Ingredients
4 extra-large egg whites, at room temperature
Pinch kosher salt
1 cup sugar
2 teaspoons cornstarch
1 teaspoon white wine vinegar
1/2 teaspoon pure vanilla extract
Sweetened Whipped Cream, recipe follows
1/2 pint fresh strawberries, hulled and sliced
1/2 pint fresh blueberries
1/2 pint fresh raspberries
Triple Raspberry Sauce, recipe follows
1 cup cold heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract
1 half-pint fresh raspberries
1/2 cup sugar
1 cup seedless raspberry jam (12-ounce jar)
1 tablespoon framboise liqueur


Preheat the oven to 180 degrees F.

Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.)

Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.

Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.

Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries, blueberries and raspberries in a bowl and toss with about 1/2 cup of raspberry sauce, or enough to coat the berries lightly. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately in large scoops with extra raspberry sauce.

Sweetened Whipped Cream:

Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't overbeat!

Yield: 1 cup

Triple Raspberry Sauce:

Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with a steel blade and process until smooth. Chill.

Yield: 2 cups

2006, Barefoot Contessa at Home

Beef Jerky

Photographically, not very appealing.  If you are going backpacking though, it is awesome to have homemade beef jerky! So, for my husband's week long backpack trip, he will enjoy having my homemade jerky in his pack!

1 lb. beef flap meat
1 c. soy sauce (I love Golden Mountain brand seasoning sauce, a product of Thailand, available in
Asian markets.)

     Take meat out of store packaging and lay out flat on plastic wrap.  Seal in the single layer and lay in the freezer maintaining its single layer.  Freeze for 45-60 minutes.  You don't want the meat rock hard, but semi-frozen helps you to cut it in thin layers.  Cut the meat across the grain at a 45 degree angle.  Put into a ziplock bag, add soy sauce.   Remove all the air from the bag, and pressing on the bag arrange the meat pieces in a single layer.  Store in the fridge for 24 hours.
    I have a Mr.Coffee brand food dehydrator that I use.  Remove meat from ziplock and drain on paper towels.  Lay each pieces of meat separately on the drying racks.  Don't overcrowd the racks, you need plenty of space for air flow.
    Let the dehydrator run for 8-9 hours, checking meat periodically and rotating racks if necessary. Let the meat cool completely. Remove from racks and store in ziplock bags.

As Always,
ENJOY!

Lamb Burger with Herbed Yogurt and Pickled Onions

   Once I saw this recipe, I could not wait to make it.  According to "Tasting Table" the lamb burger is the new burger to be making for this summer.  I was not disappointed!
 
   Instead of a traditional bun, I used tandori naan.  I served it with a tomato and cucumber salad.

Sherry vinegar can be a challenge to find.  I substituted sherry cooking wine and apple cider vinegar.
I let the red onions soak for a little over an hour, 20 minutes was not sufficient to soften them.

For the herbed yogurt, I used half the amount listed for the mint and oregano.  They have fairly strong taste and I did not want any flavors to overpower another.

As Always, ENJOY!

Lamb Burger with Herbed Yogurt and Pickled Onions

Recipe from the Tasting Table Test Kitchen

Yield: 4 burgers

Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes

• INGREDIENTS
For the Herbed Yogurt:
1 cup whole Greek yogurt
1 teaspoon finely grated lemon zest
2 tablespoons finely chopped cilantro
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons finely chopped mint
2 tablespoons finely chopped oregano
Kosher salt, to taste
For the Lamb Burgers:
¼ cup sherry vinegar
1 tablespoon honey
1 small red onion, very thinly sliced
1¼ teaspoon kosher salt and ½ teaspoon freshly ground black pepper, plus more to taste
1½ pounds ground lamb
1 teaspoon ground cumin
2 tablespoons olive oil
4 hamburger buns, split in half

1. Make the herbed yogurt: In a small bowl, combine the yogurt with the lemon zest and herbs. Season with salt to taste and stir to combine. Set aside.

DIRECTIONS

2. Make the lamb burgers: In a small mixing bowl, whisk together the vinegar and honey. Add the onions, then season with salt to taste and toss to coat. Let the onions macerate for 20 minutes at room temperature to soften.

3. Using your hands, gently mix the lamb, cumin, 1¼ teaspoon salt and ½ teaspoon pepper together in a large mixing bowl, making sure not to overwork the meat. Form into four ¾-inch patties. Using your thumbs, form a small indent in the center of each patty, so that it stays flat while it cooks.

4. Heat the olive oil in a large, heavy-bottomed skillet, preferably a cast iron one, over medium-high heat. When the oil is hot, cook the patties until lightly charred on the bottom, 3 to 4 minutes. Flip the patties and cook for 3 to 4 minutes longer for medium doneness. Remove the patties from the skillet and allow to rest for 2 to 3 minutes.

5. While the patties are resting, toast the buns in the skillet until slightly brown around the edges, 30 seconds to 1 minute.

6. Spread the herbed yogurt on the cut sides of the top and bottom of each bun. Transfer the burgers to the buns and top with pickled onions and the remaining top buns and serve.

Plum Galettes with Hazelnut Frangipane

I love using summer fruits in different desserts.  You won't be disappointed with this yummy treat.

The original recipe called for rhubarb.  For the life of me, I could not find rhubarb in any stores or the farmers market.  It must have been an early, small crop this year.

The recipe was featured in the May issue of Bon Appetit.  They would not be putting in a recipe that was off season.  Maybe if you live in the Pacific Northwest, you will still be able to get rhubarb, since the season there is June/July.

So, omit the rhubarb, orange juice and orange zest.  Substitute instead 1-11/2 plums, sliced, per galette.

As Always, ENJOY!

Ingredients                 

SERVINGS: MAKES 8

Galette Dough

• 2¾ cups all-purpose flour
• 2 tablespoons granulated sugar
• 1¾ teaspoons kosher salt
• 1¼ cups (2½ sticks) chilled unsalted butter, cut into pieces

Filling And Assembly

• ¾ cup raw skin-on hazelnuts
• ⅓ cup plus ¼ cup granulated sugar
• 4 tablespoons (½ stick) unsalted butter, room temperature
• 2 tablespoons buckwheat flour
• ½ teaspoon rye whiskey or vanilla extract
• ¼ teaspoon kosher salt
• 2 large eggs
• 1½ pounds rhubarb, halved lengthwise, cut into 2½-inch pieces
• 1 tablespoon finely grated orange zest
• 3 tablespoons fresh orange juice
• All-purpose flour (for surface)
• ½ cup demerara sugar
• 1 tablespoon aniseed

Preparation

Galette Dough

• Pulse flour, granulated sugar, and salt in a food processor to combine. Add butter and process until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
• Transfer mixture to a large bowl; drizzle ⅓ cup ice water over. Gently mix with your hands until a shaggy dough forms.
• Turn out dough onto a lightly floured surface and knead once or twice, pressing to incorporate any dry bits of flour. Divide dough into 2 pieces and flatten each into about a 1"-thick disk. Wrap in plastic wrap; chill at least 1 hour.
• Do Ahead: Dough can be made 2 days ahead. Keep chilled, or freeze 1 month.

Filling And Assembly

• Preheat oven to 350°. Process hazelnuts and ⅓ cup granulated sugar in a food processor to a fine paste, about 3 minutes. Add butter, buckwheat flour, rye, salt, and 1 egg and pulse until smooth; set frangipane aside.
• Toss rhubarb, orange zest and juice, and remaining ¼ cup granulated sugar in a medium bowl. Let sit, tossing occasionally, 10 minutes.
• Whisk remaining egg in a bowl with 1 tsp. water. Divide each disk of dough into 4 pieces. Roll out a piece of dough on a lightly floured surface to make a 5" round. Spread with about 1 ½ Tbsp. reserved frangipane, leaving a 1" border. Brush border with egg wash. Top frangipane with some rhubarb; fold edges of dough up and over rhubarb, overlapping slightly. Brush dough with egg wash. Repeat process to make 7 more galettes. Transfer to parchment-lined baking sheets.
• Sprinkle galettes with demerara sugar and aniseed and bake, rotating once, until crust is golden brown and rhubarb is soft, 30–40 minutes. Let cool on a wire rack.
• Do Ahead: Galettes can be baked 3 days ahead; store tightly wrapped at room temperature.

• Recipe by Briana Holt
• 
  

Zucchini Sandwich with Pesto and Potato

What a great summer sandwich!  If you grow zucchini in your yard, this is a fun way to use some of it. The potatoes and zucchini can easily be cooked a day ahead.  If you prefer a bit more cheesy flavor, I would substitute the fresh mozzarella for asiago, or any other favorite you may have.

As Always,ENJOY!

Zucchini Sandwich with Pesto and Potato

Recipe from the Tasting Table Test Kitchen

Yield: 2 sandwiches

Prep Time: 25 minutes 
Cook Time: 15 minutes 
Total Time: 40 minutes

• INGREDIENTS
1 medium russet potato
Salt, to taste
¼ cup tablespoon extra-virgin olive oil
2 medium zucchini, diced
1 yellow onion, diced
4 thick slices fresh mozzarella 
2 sandwich-sized focaccia (4 x 6-inches), split and toasted 
1 cup loosely packed arugula 
½ cup pesto 
Freshly ground black pepper, to taste 

DIRECTIONS

1. Place the potato in a medium pot, cover with water, season with salt, and bring to a boil. Cook until the potato is tender, about 15 minutes. Using a slotted spoon, remove the potato and allow it to cool for 5 minutes. Using a paring knife, peel the potato and slice it into ¼-inch rounds. Set aside. 

2. Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add the zucchini and onion and cook until they are very soft and caramelized, about 10 minutes. Season with salt and set aside. 

3. Preheat the oven to 350°. To assemble, divide the zucchini mixture and mozzarella evenly over the two bottom halves of the bread and bake until the cheese has melted, about 5 minutes. Remove the bread from the oven and top each slice with half of the arugula, potato, pesto and black pepper. Top with the two remaning halves of bread. Slice in half and serve.