I’m something of a pizza fanatic. Blame it on my Italian blood. Pizza is a simple idea, with many variations. I love pizza with adventurous combo’s and gourmet touches. A while back on one of my pizza tastings, I tore a bite out of a slice that had been delicately herbed with sage. Miraculous! I instantly stored the idea in the back of my brain to pull out in the kitchen later on. Read More
We had a baby shower here at work this week, and I made these crostini as a contribution to the array of sweet treats we had to celebrate. Normally, when I make them at home, they’re delicious. This time around I made them the night before, and then stuck them in the fridge at work until we surprised the mom to be. Read More
There’s not much that can beat the flavor of creamy ricotta cheese slathered over a slice of fresh baguette – except maybe the flavor of homemade ricotta slathered over a slice of fresh baguette. Make your own cheese? That sounds way too hard. But that’s the wonderful thing about ricotta. It is the easiest cheese to make, and doesn’t take forever. Once you’ve whipped up a batch, you can use it for just about anything. For today, I like the idea of serving it on fresh French or Italian bread as an hors d’oeuvre for guests. Sprinkle it with balsamic, figs, and walnuts for an extra tempting snack ;)
To make about 2 cups, you’ll need:
- 4 cups whole milk
- 2 cups heavy cream
- 1 teaspoon kosher salt
- 3 tablespoons good white wine vinegar
- 3 tablespoons minced scallions, white and green parts (2 scallions)
- 2 tablespoons minced fresh dill
- 1 tablespoon minced fresh chives
- Kosher salt and freshly ground black pepper
1. Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth. Then, pour the milk and cream into a pot to boil. Stir occasionally as it heats up, adding in salt as you go. Once it has reached a boil, turn off the flame and stir in the vinegar.
2. Allow the mixture to stand and curdle for about 1 min. Then, pour the mixture into a cheesecloth-lined sieve and allow it to drain into the bowl for 20 to 25 minutes. You may have to occasionally pour out the liquid that collects in the bowl.
3. When cheese is almost finished straining, chop up all of your fresh herb ingredients. Transfer strained cheese to a new bowl, and stir in.
Refrigerate or eat immediately.
All images via Smitten Kitchen