All posts filed under: Recipes

Freshly Homemade Ricotta Cheese

Warning: Once you have made this ricotta cheese, you won’t be able to buy store-bought ricotta again. There is just no comparison. This cheese is so delicious and so simple to make. You will need to have a fine mesh strainer and cheesecloth handy. Ingredients 3 cups of whole milk – I recommend buying the best organic glass bottled milk you can find 1 cup of heavy cream – ditto for the cream Pinch of salt Juice of 1 lemon – this must be a regular lemon and NOT a meyer lemon – meyer lemons do not have the acidity to break the milk into curd and whey. Steps Warm the milk and cream and salt in a nonreactive pot over medium high; stir until you reach a simmer. Do not boil the milk mixture. Once the mixture has reached simmer; turn off the heat, and add the juice of one lemon. Stir as the mixture separates into the whey (liquid) and curd (cheese). Let the mixture sit for a few minutes. Meanwhile, set up …

Springtime Strawberry Sorbet

This is a super-simple sorbet recipe that packs a big fruity flavor punch. Drizzle some warm chocolate sauce on top and you have a refreshingly  satisfying dessert. Credit for the original recipe goes to @DavidLebovitz and his book “The Perfect Scoop.” Ingredients: 2 punnets of strawberries 1/4 cup sugar 1 tspn lemon juice 1 tspn vodka – alcohol is optional but helps to alter the freezing level and iciness of the sorbet. pinch of salt Steps: Let the sliced washed berries macerate with the sugar in a bowl for an hour.  Then toss the berries and the puddle of juices into your blender. Add the lemon juice and the teaspoon of vodka and pinch of salt, and process until its completely smooth. Chill the strawberry puree in the fridge for a minimum of an hour, then churn it in your ice cream maker until its a frozen slushy consistency. Store in freezer to harden.

Crispy Roasted Kale Chips

Kale is admittedly still trending as a superfood. In our house, the kale recipe that everyone embraced is this one: the simple, roasted kale chip. The ingredients are simple: 1-2 bunches of kale (you can use green, red, lancinato – whatever looks good at the market); a couple of glugs of high quality evoo, and kosher salt or a nice finishing salt (I love Maldon, the french sea salt).   Start by preheating the oven to 350. Strip the leaves from the tough, fibrous stems of the kale and then rinse and spin dry the kale in your lettuce spinner. You need to get the kale really dry before laying it on a baking sheet. Add the glugs of evoo and give the kale a nice massage with your hands. Then sprinkle the salt over the kale and give it a quick toss to incorporate salt into the leaves many nooks and crannies. Place the kale in the oven. Total cooking time can be from 15-20 minutes; after 10 minutes, turn the kale over with …

Recipe: Seared Duck Breast with Asian Slaw

For the past 12 weeks, I have been having fabulous Mondays…While most people dread Monday morning, for me it’s meant showing up for another awesome cooking experience at the http://www.newschoolofcooking.com. As a longtime home cook, I decided to jump in and take a 20-week cooking course, and its been a ton of fun. We started with knife skills and stock-making, then sauces, then eggs and dairy, then grains, then veggies, and have now plunged into proteins. This week is chicken week: one of the most versatile and reasonably expensive sources of protein to work with and enjoy. Now I have cooked chicken a myriad of ways, an innumerable number of times; but I had never ventured into the realm of duck before. My chef instructor, Jess Hilton, assigned my cooking partner and I a recipe for duck. Here are some key things that distinguish duck from chicken: ducks can and do fly – hence their breast meat is quite red and dark in quality (unlike their land-bound chicken brethren; the meat is done at a medium 135 …