April 15, 2016
Makes 2 quarts of ricotta and 3 quarts of whey 1 gallon whole milk 4 cups heavy cream Fine sea salt 1/2 cup freshly squeezed lemon juice 1. Combine the milk, cream, and 1/2 teaspoon salt in a large heavy pot, then place over medium heat and, stirring frequently, bring to 190 degrees F. Remove the pot from the heat and whisk in the lemon juice. Let the mixture stand undisturbed until the curds and whey have separated, about 15 minutes. 2. Line a sieve with 3 layers of cheesecloth and set over a large bowl.
May 9, 2013 |
This quiche remake reduces the butter and cheese and eliminates the crust entirely. This dish can easily be prepared a day in advance. Reheat uncovered in a 350-degree oven. Spinach and Mushroom Torte 10 to 12 servings 1 tablespoon mild olive oil 1 tablespoon butter 1/2 cup finely diced onion 12 ounces white mush- rooms, cleaned, stem- med, and thinly sliced Kosher salt Ground black pepper 8 large eggs, beaten 11/2 cups low-fat milk (2 percent)
April 11, 2013 |
The Saint James in Ardmore was playing outside its original suburban comfort-food zone one recent night, evidence that owner Michael Schulson (who also owns Sampan, at 13th and Sansom Streets) has been logging more hours at the stove. Dollops of bigeye tuna tartare on warm rice crackers emerged. And slivers of glistening Berkshire pork belly with schmears of root-beer barbecue sauce. But it was the overhauled pasta dishes that hinted at a new day, one in particular - an exquisite baby fava bean and ricotta ravioli, redolent of fresh mint, the pasta rolled elegantly thin and tender, and bathed in butter and parmesan.
October 11, 2012 |
Ricotta is having its moment. Until recently, it was that bland, one-note, workhorse cheese, bought in supermarkets by the tub, mostly used as the paste that held together layers of lasagna. But that was before it got the fresh-local-artisan makeover. Now, ricotta - along with that other fresh Italian cheese, mozzarella - is stealing the spotlight from its more complex, aged curds-and-whey cousins at restaurants around the city. And for good reason. When made by hand, with premier ingredients, the airy textures and delicate flavors can stand on their own. Cheese this good needs only a pinch of flaked sea salt and a slice of oiled toast to make for a memorable bite.
September 13, 2012 |
WASHINGTON - The federal Centers for Disease Control and Prevention says ricotta cheese tainted with listeria bacteria is linked to 14 illnesses and at least one death. The imported Italian ricotta salata cheese distributed by Forever Cheese Inc. of New York is linked to illnesses in 11 states and the District of Columbia. Forever Cheese issued a recall of one lot - 800 wheels of ricotta salata, or roughly 4,800 pounds - on Monday. The cheese was distributed to stores and restaurants in California, Colorado, the District of Columbia, Florida, Georgia, Illinois, Indiana, Massachusetts, Maryland, Maine, Montana, New Jersey, New Mexico, New York, Ohio, Oregon, Pennsylvania, Virginia, and Washington between June 20 and Aug. 9. Jeff DiMeo of Forever Cheese said the recalled Frescolina brand ricotta salata cheese is from one batch manufactured in Italy's Puglia region, but he would not name the Italian company that manufactured it. The Food and Drug Administration identified the outbreak strain of Listeria monocytogenes bacteria in an uncut sample of the cheese.
August 30, 2012 |
I love cheesecake in any form, but this year I am most in love with a cheesecake with a surprise: Nectarine and Black Pepper Cheesecake. Ricotta brings a lightness that is unmatched to the classic New York cheesecake. I add mascarpone and American cream cheese to help balance the ricotta and achieve an ideal creamy texture. Near Modena, in Emilia-Romagna, nectarines are often served with black pepper and balsamic vinegar, a combination so deceptively perfect and balanced that it seemed a logical step to mix that combination with delicious ricotta and cream cheese.
February 23, 2010 |
Staring out the window of his cheese shop one slow afternoon, Philip Mancuso declares himself "the last of the Mohicans. " After almost 70 years on Passyunk Avenue near Mifflin Street, the store's competition is long gone, along with many of the old-timers who craved Lucio Mancuso & Son's handmade cheese. Nowadays, hardly anyone makes homemade anything, Mancuso says plainly, more observation than criticism. Dinner, he says, comes frozen or ready-made. Then, there's the flat economy.
September 10, 2009 |
I don't know about you, but the recession has done nothing to curb my appetite for fancy cheese, just my ability to buy it. So I set out to make the stuff at home. That explains why I soon found myself pouring curdled milk into an old pillowcase; dialing up the cheese-making equivalent of the Butterball Turkey hot line; and, eventually, eating some very good and some not-so-good cheese. "You make a lot of bad cheese before you make good cheese," said Kate Dallam, owner of Broom's Bloom Dairy in Bel Air, Md. I started with ricotta and saw that the recipe called for the cheese to drain in "butter muslin," a type of cheesecloth with a tighter-than-usual weave.
December 11, 2008
Beyond the same old cheesecake Tucked in the cheese cases at Claudio's is a lightly bronzed, Bundt-shaped wonder of a "cake" called baked ricotta di bufala. No eggs. No flour. Just a fine-textured ricotta from cow's milk and water buffalo milk, baked with sugar and a hint of lemon. If you've sworn off cheesecake, this elegant dessert will win you back. Kitchen friends For little hands eager to help in the kitchen, these colorful silicone kitchen tools are perfect stocking stuffers for budding chefs.