493 posts categorized "Recipe"

Lemon Ricotta Cake with Pistachios

In Butter, Cheese, Dessert, Lemon, Nuts, Recipe, Ricotta
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Lemon ricotta cake - Blog 3873

 

As promised, here is a recipe for all of you industrious types that went about making homemade ricotta after reading last week's post.  I made a double batch of the batter that yielded 2 loaves, and tossed one in the freezer for consuming later.  It'll be a great thing to pull out for last minute company.

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Homemade Ricotta Cheese

In Cheese, Milk, Recipe, Ricotta
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  Bowl of ricotta - Blog 3867

 

Man......if I had only known how simple making my own homemade ricotta was, I would have tried it YEARS ago.  The only special pieces of equipment you need are some swaths of cheesecloth and an instant-read thermometer.  With these tools on-hand and about an hours worth of time, I'm here to tell you that if you can stir a spoon, you can make ricotta.  I can also say without hesitation, that once you've made your own you will likely never buy it from a store again.

It is SO much better than any you'll find in a market, and such a simple-magical thing to make, that I bet soon you'll be scouring the net searching for all sorts of recipes in which to use the pillows of ricotta that will be flowing like a river of lava from your kitchen.  Classic options might include using it as a stuffing for ravioli or for layering into a homemade lasagna.  

Feeling like something a little sweet instead?  

Check back next week and I'll share the recipe I found to put this very batch of ricotta to good use, its one for a delicious Lemon-Ricotta Cake.

As fate would have it, I've been assigned to make homemade ricotta for an upcoming America's Test Kitchen TV shoot (thank goodness NOT as on-air talent, but as a little kitchen drone working in the background), so I was happy to get a little at-home experience with the process before hitting it in the test kitchen. If I'm to be totally honest though, it's so simple to make, practice is hardly necessary.  Maybe that's why they gave the recipe to me, the test kitchen newbie, to swing with on TV day !  ;-) 

Now go off and make some cheese, it'll be fun!

Cheers - Steve

 

Homemade Ricotta Cheese

by: Cathy Whims from Fine Cooking Magazine | Issue 134

(Print Friendly Version)

 

Ingredients:

  •  1 gallon whole milk
  • 1 cup heavy cream
  • 1 Tbs. flaky sea salt, such as Maldon
  • 1/2 cup fresh, strained lemon juice (from 2 large lemons)

 

Method:

  1. Line a colander with 3 to 4 layers of lightly dampened cheesecloth, and set it in a clean sink or large bowl.
  2. Clip an instant-read or candy thermometer to the side of a heavy-duty 7- to 8-quart pot. Put the milk and cream in the pot and slowly warm it over medium heat, stirring occasionally with a silicone spatula, until it’s 185°F, about 20 minutes.
  3. Remove from the heat, stir in the salt, and then slowly pour the lemon juice over the surface of the milk. Once all of the lemon juice has been added, stir gently for 1 to 2 minutes to encourage curds to form.
  4. Gently ladle the curds into the prepared colander. Fold the ends of the cheesecloth over the curds to loosely cover. Drain until it reaches your desired consistency, 30 minutes for a soft ricotta and up to 24 hours for a very firm, dry, dense ricotta. Refrigerate if draining for more than a couple of hours. Transfer the drained ricotta to an airtight container and refrigerate for up to 3 weeks.

Yields about 4 1/2 cups ricotta

Peanut Butter Brownies

In Butter, Chefs, Chocolate, Cookies - Bars, Dessert, Eggs, Peanut Butter, Recipe
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Finished brownies - Blog 3865

 

I'm baaaack.....

Hey gang, I'm sorry it's been a while since I've posted, but its taken me a few weeks to get my schedule organized after starting my new job to where I've been able to put some time aside for Oui, Chef.  It turns out that I started at America's Test Kitchen at the very busiest time of year, with everyone scrambling to get ahead on their magazine or cookbook work before much of the month of May is lost to filming the ATK television series.  As such, I've had the opportunity to be involved with some work that I otherwise might have had to wait months to try, and while in many ways its been cool, its also been a little overwhelming.

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Honey Walnut Bars

In Butter, Chefs, Cookbooks, Cookies - Bars, Cream, Dessert, Nuts, Recipe, Salt, Walnut
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Finished cookies - Blog 3863
 

Just a quick post today as I have such a busy weekend what with the Easter holiday AND a family birthday to shop-plan-cook for, but it's been a while since I posted and I'm anxious to check in with you all.

First, I had a GREAT week working my new gig at America's Test Kitchen.  Everyone I've met, and especially my teammates at Cook's Illustrated have been awesome.  They've been incredibly helpful, welcoming and PATIENT as I work to quickly learn the ropes and become a fully contributing member of the team.  After a few days of HR and IT "new hire" stuff I was in the kitchen getting started on two new recipes I'm developing.  I've got a ton to learn, but I'm already having a blast in the mix with some seriously talented cooks.  So fun!

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Quinoa Cookies

In Butter, Coconut, Cookies - Bars, Dessert, Dried Cranberries, Eggs, Honey, Nuts, Oats, Quinoa, Recipe
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Quinoa cookies - Blog 3854

 

These are a slight twist on some cookies I made a couple of years back that I pitched as a perfect breakfast treat.  

I know, cookies for breakfast....what could be better, huh?  Especially if you've got kids.  I mean can you imagine the love that will be flowing your way when you tell them you've made them cookies for breakfast?

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Paleo Granola

In Almond, Breakfast / Brunch, Cashews, Dried Cherries, Dried Cranberries, Gluten-Free, Granola, Hazelnuts, Honey, Nuts, Recipe, Snacks
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  Granola wide - Blog 3851

 

Paleolithic eating, or "Paleo" for short is all the rage these days.  In a nutshell, the paleo diet consists  of foods that only our most ancient ancestors would have eaten, like lean meats, fruits, nuts, and vegetables (this all prior to the advent of agrarian living).  Conspicuously absent from a paleo diet are more "modern" foods such as dairy products, wheat,  grains and legumes, and all forms of processed sugar.  As someone who is pretty careful about my sugar intake and not particularly sensitive to wheat products (no gluten intolerance here) I've never given the paleo diet much of a thought, but if this recipe is any indication, then perhaps its worth a second look. 

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Haricot Vert Salad Nicoise

In Beans, Olive, Recipe, Salads, Side Dish, Tomato, Vegetarian
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Haricot vert - Blog 3854

 

This salad was inspired by one I ate a few times while living in Paris.  While there, we occasionally grabbed lunch at a trendy little joint called L'Avenue on avenue Montaigne in the city's chic 8th arrondissement.  There was hardly anything better than sitting on the restaurant's terrace on a spring day, washing down a chilled haricot vert salad with a crisp chablis, all the while watching the beautiful people pass by on their way to spending oodles of ching on Paris' premiere fashion shopping street.

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Twice Baked Potatoes

In Butter, Cheese, Herbs, Potatoes, Recipe, Side Dish
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  Potato wide - Blog 3849

 

Every time I make twice baked potatoes I curse myself for not making them more often.  They are hardly more work than a traditional baked potato, and while the ingredients aren't really different (I usually put butter, sour cream and chives on my baked spuds) something magical seems to happen when you fully mix the topping into the flesh of the potato and send it back into the oven for a quick stay at finishing school. 

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Raspberry Ricotta Cake

In Breakfast / Brunch, Butter, Cake, Cheese, Dessert, Fruit, Raspberry, Recipe, Ricotta
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Raspberry cake macro - Blog 3842

 

The kitchen gods were good to me this week.  Just as I was noodling on what to do with an almost full container of ricotta cheese in my fridge (leftover from making these seafood ravioli), this gorgeous recipe for a ricotta based cake arrived at my doorstep courtesy of my friends at Bon Appétit Magazine.

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Seafood Ravioli with Brown Butter Caper Sauce

In Butter, Cheese, Eggs, Lemon, Lobster, Main Course, Pasta, Recipe, Ricotta, Shrimp
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  Macro - Blog 3832

 

How many of you have ever made your own pasta? 

I know it can seem a bit daunting, and with high-quality dried and fresh pastas available everywhere these days, many of us can't be bothered with making it from scratch.  But can I tell you something?  Once you experience the ritual of making your own and then taste how clearly superior it is to ANY store bought brand, you'll be a pasta maker for life.

 

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Welcome

"Oui, Chef" exists as an extension of my efforts to teach my kids a few things about cooking, and how their food choices over time effect not only their own health, but that of our local food communities and our planet at large. By sharing some of our cooking experiences, I hope to inspire other families to start spending more time together in the kitchen, passing on established familial food traditions, and starting some new ones. Read more...
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