Everything Biscuits with Asiago

The sweet summer air has finally started to warm. I am now able to open my windows, the sun shining bright, while the wind gently tousles my hair. Warm summer days, evening sun, margaritas on the patio is what I enjoy most. Summer reminds me of childhood. Immersed in imaginary land, time passing by without any cares. Orange creamsicles, pogo sticks, and double-dutch used to be high on my priority list. Some days I feel as though nothing has changed. Early last week, I picked up an assortment of bagels. Since then, I awake each morning, my stomach grumbling in anticipation of whats to come. As I stumble to the kitchen, my eyes still half asleep, I stick my hand into the brown paper bag, fish around, and hope that I'll either pull out an everything or cheese bagel. Soon after, I start to wonder. Wondering if it's at all possible to take my two favorite bagels (cheese & everything) and transform them into a soft savory melt-in-your-mouth biscuit, which honestly seems like far less work than making my own bagels. Intrigued by this possibility, I start experimenting.

  Most importantly, the cheese. I went with an asiago, for it's sharp strong flavor. I love the taste of asiago cheese bread, and was hoping to create a similar flavor. I went on a search, high and low, to find dehydrated onions and garlic for my topping. With no luck, I choose to leave them off, being too lazy to make my own. I used sesame and poppy seeds, and of course, some crunchy sea salt. The sour cream offered a rich creaminess. The biscuits turned out heavenly. Bite size, flaky, soft, tender. The fat from the butter and cheese helped separate the layers of dough creating a flaky rich mouth feel. The seeds and salt added an additional crunch which was completely necessary. My only issue is that I can't stop eating them - sigh.

EVERYTHING BISCUITS WITH ASIAGO RECIPE (print)

makes 12 biscuits

INGREDIENTS

2 cups all purpose flour

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/4 tsp black pepper

8 tbsp unsalted butter, frozen and cubed

1/2 cup sour cream

1 large egg

1 cup asiago cheese, shredded

1 tsp sesame seeds

1 tsp poppy seeds

1/4 tsp coarse sea salt

1 egg white

Preheat oven to 400ºF.

In a food processor, pulse the flour, baking powder, baking soda, salt, and black pepper until combined.

Cut the frozen butter into tiny cubes. Add it to the food processor and pulse until the butter has crumbled into pea size pieces, 10 - 20 seconds.

In a small bowl, whisk the sour cream and egg. Add it to the flour and butter, and pulse until the dough starts to stick together. Add the shredded cheese and pulse a few more times.

On a floured work surface, knead the dough until it starts to come together. If the dough seems too dry, do not add any water, the dough will eventually start to stick together. Roll out the dough into a 1 inch thick sheet. With a small circular cookie cutter, cut out the biscuit shapes. Knead the extra dough into a ball, and roll it out again into a 1 inch sheet. Continue in this manner until you have used it all up.

Place the biscuits onto a baking sheet 1 1/2 inches apart.

In a small bowl, combine the sesame seeds, poppy seeds, and sea salt. In another small bowl, whisk 1 egg white.

Brush the top of the biscuits with the egg white, and then sprinkle the seed mixture on top.

Bake in the oven for 15 minutes or until the biscuits start to turn light brown on top. Remove from the oven and serve warm.

Rhubarb Collins and a Recipe for Simple Syrup

This past weekend was spent basking in the glorious sun, eating pizza, and riding bikes. It was a romantic weekend, just Mr. H and I, enjoying each others company and enjoying Seattle. The weekend started with a bottle of Prosecco and a pizza from here. We celebrated a promotion, good weather and each other. We ate caramel cookie crunch gelato, and then watched a movie. Too much bubbly and a full belly, I was asleep within minutes, missing the entire movie - sigh.

We ate more pizza here and went roller skating here, thanks to this recommendation. We rented some skates, laced them up as tight as possible, taking note to bring longer socks next time. What an unsettling feeling with 4 wheels attached to each foot. After a couple of loops, I was pleasantly surprised at our natural roller skating ability. Must have been all those years spent on the ice rink. As we skate/dance/look like total idiots round and round the rink, dodging children like a virtual video game, I can't help but feel like I have died and gone somewhere magical. Strobe lights, red and blue lazers, a giant disco ball, slushies, Tone Loc, Digital Underground, and Stacey Q. If you could sum up the perfect night, this would be it.

As if the weekend couldn't get any better, the next day I stepped out my front door to find 30 or so food trucks parked down my street. So Sunday I ate. And then I ate again. I attempted to bike and failed, so I went to the market, grabbed a fresh bunch of bright pink rhubarb, and made some sweet delicious syrup. I sat down and poured myself a Gin Collins, and then reminisced - roller skating, pizza, and Tone Loc. I felt incredibly classy drinking a beautiful pink gin drink on a lazy Sunday afternoon.

RHUBARB SIMPLE SYRUP RECIPE (print)

makes 2 cups of syrup

INGREDIENTS

2 cups rhubarb, chopped

2 cups water

1 cup white granulated sugar

1 tbsp lemon juice

cheese cloth for straining

Wash the rhubarb, cut off the leaves and discard (do not eat the leaves as they are toxic).

Chop the rhubarb into small 1/2 pieces.

Place the rhubarb into a medium sized pot along with the water, sugar, and lemon juice. Stir the mixture to dissolve the sugar. Bring the mixture to a boil. The rhubarb should now start to loose its color, diluting the water a beautiful pink hue.

Once the rhubarb has started to boil, reduce the temperature to low and simmer for 20 minutes. Try to minimize the amount of stirring, and do not mash the rhubarb with the spoon. This will prevent any small particles from getting into the syrup.

Once the rhubarb has simmered, remove from the stove and allow to cool for 20 minutes.

Place the cheese cloth over a both and fasten with an elastic band. Carefully, pour the rhubarb into the bowl allowing the cheesecloth to catch the rhubarb pieces and let the juices strain through. Gently remove the elastic band, grab the corners of the cheesecloth, and pull together creating a ballon around the rhubarb. Gently squeeze out the rest of the syrup with your hands.

Discard the leftover rhubarb, or refrigerate for a later use. You can mix it with some yogurt or spread it onto toast. Can be kept in the fridge for one week.

Pour the rhubarb syrup into a glass jar and store in the fridge for one week. Can be added to soda water or used in a Rhubarb Collins - see recipe below.

RHUBARB COLLINS RECIPE

makes 1 drink

INGREDIENTS

(one shot glass usually = 1.5 ounces)

1.5 oz gin

1 oz rhubarb syrup

few quirts of lime juice

ice

soda water

In a martini shaker, add the gin, rhubarb syrup, lime juice, and ice.

Shake a couple of times.

Fill a glass with a couple pieces of ice. Pour the gin over the ice, and then top with soda water.

For some extra pizzaz, you can rim the glass with some pink sugar and serve with a slice of lime. Perfect for a sunny afternoon.

Raspberry Tarts with Almond Crust and Creme Patissiere

Oh my gosh. Raspberry tarts are so cute. and so French. I am preparing for a trip this summer. Paris, Prague, Budapest, Istanbul. It will be a whirlwind of sorts. I plan to eat as many pastries as possible and stuff as many copper pots into my suitcase as it can hold. I want to see the sites, drink German beer, eat a pretzel, meet some people, and become deeply inspired. Today I am feeling extremely excited by fresh raspberries, marble pastry boards, and tiny little pastry pans. I drove all over Seattle this morning looking for these cute little pans. First I started in Ballard, a neighborhood close too mine. It saddened me to see that one of my favorite kitchen stores had closed down. In a panic, I drove to the other end of the city to Williams-Sonoma - no luck. Crate and Barrel, also no luck. Finally, my last stop was Mrs. Cooks, and luckily they were well stocked. I was  extremely thrilled.

I've been meaning to make raspberry tarts for quite some time. My only limiting factor, a lack of tiny tart pans. I now have so many ideas. So many recipes flowing thought my head, all the amazing things that I can put in tarts! For this recipe, I choose to experiment with almond flour, because it's delicious and also I have a bag in my fridge that needs to be used. I adapted a recipe from

Nourished Kitchen

, an extremely delicious blog. The crust turned out soft and buttery. Slight sweet. The creme patisserie was rich and creamy. The vanilla beans added a beautiful aromatic taste. I love how the vanilla left tiny black flecks in the creme. The combination of buttery crust, thick cream, and fresh raspberries was delicious, and oh so extremely French.

RASPBERRY TARTS WITH ALMOND CRUST AND CREME PATISSIERE RECIPE

(print)

makes 4 small tarts

recipe adapted from

Nourished Kitchen

notes: pastry cream should be served immediately out of the fridge, or can be stored in the fridge for up to  3 days. 

TART CRUST INGREDIENTS

2 cups almond flour

2 tbsp white granulated sugar

pinch of salt

1/4 cup butter, chilled and cubed

1 egg white

CREME PATISSIERE INGREDIENTS

1 vanilla bean, split

1 cup milk, 2% or whole

2 egg yolks

2 tbsp all purpose flour

1/4 cup superfine sugar

2 tbsp heavy cream

- small pint of raspberries, washed and dried

- icing sugar for dusting

Preheat the oven to 400ºF. Align four 5-inch tart pans on the counter.

In a food processor, add the almond flour, sugar, salt, butter, and egg white. Pulse until all ingredients are combined and start to stick together, resembling coarse meal.

Divide the mixture into 4 equal parts. Scoop the mixture into the tart shells, pressing down with your hands, and forming up the sides of the shell. You want to create an even layer around the sides, and then press flat on the bottom of the shell. Place the shells into the freezer for 10 minutes.

Place the tart shell directly onto the middle oven rack and bake for 15 - 20 minutes, or until the crust has turned light brown. Remove from the oven and let cool completely before removing from the shells.

Split the vanilla bean in half and remove the seeds. Add the seeds, along with the vanilla pod to the milk in a medium saucepan. Bring the milk to a simmer on low to medium heat stirring occasionally with a wooden spoon. Remove from the heat and let sit covered for 5 minutes. This will allow the vanilla to infuse the milk.

In a medium bowl add the egg yolks, flour, and sugar. Vigorously stir with a wire whisk until ingredients have become combined. Gradually add the milk mixture, and whisk until combined.

Add the mixture to a saucepan on medium heat. With a wire whisk, stir constantly until the mixture has thickened and started to boil. Remove from heat and strain with a fine sieve into a clean bowl. Cover the bowl with a piece of plastic wrap by placing it directly on top of the creme's surface. This will prevent a skin from forming on the tops. Refrigerate immediately.

Chill in the refrigerator until cool, one hour or more. Once chilled, remove and whisk in the heavy cream just before serving.

Remove the almond crust from their shells. Fill each tart 3/4 full with the creme. Gently place the raspberries on top with the stem side facing down. Sprinkle with powdered sugar.

Garlic Sauteed Kale and Mushroom Baguette

Sometimes I am truly amazed at how easy it is to throw a few simple ingredients together, and in turn, create something beautiful and inspiring. A few simple ingredients is all it took today, when I sat down to prepare this meal. Lately, I've been inspired by crunchy bright greens and rich oils. I'm also dreaming of Paris; baguettes, fresh pecorino cheese, and salt. Some days I really crave salty, creamy, rich foods. Days like today when I am finding myself overly critical and intolerant, and feeling as though I need to drown my sorrow and self pity in something rich, savory and intense.

Despite my feelings of self pity, my desire for kale started a few days ago after meeting up with a few friends to enjoy the sun, warm breeze, and listen to the birds chirp in excitement for Spring. We settled on a local patio, perfect spot for soaking up the rays, and people watching. A few cocktails, some edamame, popcorn shrimp, and sauteed kale should sufficiently fill our bellies, we thought. Feeling full and content, happy we were able to share stories and laughter, we settled up and made our way home. Despite a wonderful afternoon, there was just something that I  couldn't let go. My sheer disappointment with the kale.

Motivated to come home and create a recipe for kale that would put the prior to shame, I gathered a few ingredients around the kitchen and went downstairs to purchase the rest. I envisioned a twist on the traditional open faced sandwich. Something savory, warm, with a little crunch. I picked up a loaf of rustic baguette from Grand Central Bakery, my favorite bread, which can be enjoyed with pretty much anything. A crispy crust, perfectly browned with a sourdough-like texture on the inside. They key to this recipe is finding a nice crusty baguette and some smooth and creamy pecorino. A good olive oil will help, but honestly, less important. The flavors from the kale, mushrooms, and cheese should over-power the oil, which should be used only to intensify and enhance the other flavors. 

I am quite pleased with how this recipe turned out. Healthy, bright, and green, I feel like I am gaining super powers when I eat kale. I love how it holds the flavors from the garlic and oil so nicely in its tiny green pockets. The combination between the mushrooms, kale, oil, garlic and cheese is outstanding. Served on a beautiful baguette, or what I like to call an edible fork, it's the perfect meal for a lazy self-indulgent afternoon. 

GARLIC SAUTEED KALE AND MUSHROOM BAGUETTE RECIPE (print)
makes 4 servings

INGREDIENTS
4 cups kale, chopped
6 - 8 large Shiitake mushrooms, sliced
1 garlic clove, peeled and finely chopped
2 tbsp olive oil + extra for brushing on bread
1/4 tsp kosher salt (or too taste)
fresh ground pepper
1 tbsp lemon juice
1/4 cup or more of grated pecorino cheese
2 tbsp pine nuts
fresh baguette, sliced

Gently submerge the kale into a bowl of cold water to remove any dirt, and then dry with a towel. Remove the kale stalks with a knife, and discard. To slice the kale, roll each leaf as if you were rolling sushi. Cut vertically, 1/2 - 1 inch slices. Put in a bowl and set to the side.

Rub the Shiitake mushrooms with a damp paper towel to remove any dirt, or gently rinse them in a colander. Whichever method you prefer. Slice the mushrooms into 1/4 inch pieces.

Peel and finely chop the garlic.

In a wok, heat the garlic and olive oil. Once the garlic starts to heat up and sizzle, add the mushrooms. Fry on medium heat until they begin to soften, approximately 3 minutes.

Add the chopped kale, salt, pepper and stir. You want to cover the kale with the oil in the pan. Place a lid on the wok, and cook for 3 minutes, or until the kale has become soft. Remove the lid and fry for an additional 2 minutes, slightly crisping the kale.

Add the lemon juice, pecorino, and pine nuts and combine. Remove from the heat.

Slice the baguette lengthwise, and then into halves. Brush each half with olive oil and then top with a generous serving of kale and mushrooms. Serve warm.

Fruit Crepes with Orange Whipped Cream

I grew up with a mild distrust for pancakes. Inconsistent in their nature, seldom living up to my expectations, (I'll blame that on Aunt Jemima and pancake in a box). It was until one day that I realized, what I actually expect pancakes to taste like is crepes. Smooth, thin, soft, tender, and delicate. And every time I eat crepes, I want them to be filled with fresh fruit and whipped cream. Maybe a little maple syrup and some powdered sugar. Heck, I'll even eat savory crepes with sharp cheddar cheese and green sour apples, but leave out the buckwheat. I'll say no to that. I'll eat them for brunch. Never for breakfast, because honestly, I'll never wake up before 10:00am with any ambition to make crepes, lets be real. And, I'll never make crepes for myself, there's always got to be someone else, a reason. One of these days I'll make them for myself, or better yet, I'll have someone make them for me.

One of the very first gifts I got from Mr. H was a crepe pan - a well planned investment he thought. Since that day, there's been an occasion or two, where I've been caught vigilantly stirring, pouring, and flipping, trying extremely hard to master the art and science of crepes. Initially, it took sheer concentration. Crepes seemed so serious, requiring technique and skill.  After some practice, I can now multi-task, take photos, make coffee, read the news. I've even retired my striped apron and tiny pastry hat.

This gorgeous meal filled with whipped cream and strawberries. One that I made for Mr. H, will be my last calm before the storm. Not a bad storm. One of those magical mysterious storm that shoots giant bolts of lightning through the sky. Clouds shaking and colliding. Bright hues of red and orange. A sweet calming breeze rustling my hair as it creeps through the window. My calm is a home cooked meal, and my storm is a vacation to Belize. Tomorrow I will leap onto a giant plane, terrified of heights, I will grip Mr. H's hand for dear life. I will take some Benadryl to tire my eyes and hopefully catch some sleep. Knowing that I will awake in a tropical paradise, will keep me going. Keep me calm. With a solid commitment to leave my computer at home, I will have many stories to share when I return. Lots of pictures, memories, and hopefully a recipe or two. Until we meet again, in a week, I will miss you. In the mean time, I encourage you to make some crepes for a loved one, smell the flowers, fly a kite. Take advantage of this glorious time of year. Take time for yourself.

FRUIT CREPES WITH ORANGE WHIPPED CREAM RECIPE

makes 8 - 10 crepes

recipe adapted from How to Cook Everything Vegetarian

INGREDIENTS

2 tbsp butter melted, plus additional for frying

1 cup all-purpose flour

pinch salt

1 tbsp sugar

1 1/4 cup milk

2 eggs

2 cups strawberries, chopped

1 banana, chopped

1 cup heavy whipping cream

1 tbsp sugar

1/4 tsp orange extract

powdered sugar, orange zest, grated chocolate as garnish

In a small bowl, melt the butter in the microwave. Set to the side to cool.

In a blender or with a whisk, mix the butter, flour, salt, sugar, milk, and eggs, until smooth. You may need to add a bit more milk if you batter isn't runny enough.

Place a crepe pan or frying pan on medium heat. Add a tsp of butter in between each crepe to oil the pan. 

Pour or ladle a 1/4 cup at a time of the crepe batter onto the pan. Tilt the pan forwards and backwards, left and right to evenly distribute the batter.

Cook for 1 minute, or until the crepe starts to turn golden brown. Flip it and cook on the other side for 30 seconds or until golden.

In the bowl of a stand mixer fitted with the wire whip attachment, beat the whip cream until it starts to foam and hold its shape (roughly 5 min). Add 1 tbsp sugar and the orange extract. Turn the stand mixer to medium-high and continue to whip until hard peaks starts to form.

Spoon the strawberries and bananas onto the crepe and top with whipped cream. Garnish with powdered sugar, orange zest, and/or shaved chocolate.

photography class with Clare Barboza

On Saturday, I took my first food photography class with Clare Barboza, documentary food photographer. Myself, and 5 others, spent the day in her gorgeous studio, amongst the most amazing collection of props, dishes, linens, etc. Quietly tucked away in Seattle's industrial district, sits the most studio/loft imaginable. Her space is a food photographer's dream.

We spent the first hour looking over a hand picked selection of Clare's beautiful photos, discussing lighting techniques, composition, depth of field, layers, patterns, angles, and styling. After taking it all in, we were set loose, like children in a candy store, picking and choosing our favorite pieces. That day, I felt inspired by lighter colors, pinks, turquoise, pastels, being that I recognized a few of the pieces from one of my favorite food photographers site, Tartlette.

The next three hours were spent photographing various food items, cupcakes, cookies, hot chocolate, soup, citrus, cheese, etc. We were able to roam free and explore our creativity, while Clare offered her insight, advice, suggestions, and recommendations. It was a wonderful experience, being able to have your worked critiqued by someone as talented as Clare. 

Throughout the day, I found it difficult to concentrate on food styling and composition, when my eyes kept moving in the direction of this kitchen. Gorgeous appliances, hard wood floors, tall ceilings. It was so beautiful.

Ginger Sandwich Cookies

Spots, streaks, splashes, flour, and butter are just a few things obstructing my vision today, as I've been busy in my kitchen trying to perfect a dynamite sandwich cookie. With little time to breath, let alone clean my glasses, it's been nothing but cookies for days. I've been experimenting with chocolate, pumpkin, cinnamon, and ginger. I've made butter cream, marshmallow puff, and cream cheese icing, madly trying to create the ultimate sandwich/cookie combo. To be considered an ultimate sandwich cookie, the ratio needs to be perfect. A perfect ratio of sweetness, chewiness, and creaminess. To accomplish this, one needs to be sweeter than the other, the cookie or the filling. I prefer a sweet cookie with a milder frosting, more cheesy than sweet. The cookie needs to be soft and chewy with a slightly crisp outer layer, to balance out the creamy softness of the filling.

After much consideration and a hefty amount of sugar, I've settled on a spiced ginger cookie with a cream cheese filling. This recipe surely takes home the cake, or I suppose the cookie in this situation. My apartment, clothes, dog, etc. have a lingering aroma of spiced ginger and molasses, and I am extremely pleased with this situation. There are sticky cream cheese finger prints everywhere, obviously something I am less happy about. I've just poured myself a cup of coffee in my new french press, and am about to enjoy a wonderful sugar sandwich. Life just doesn't get any better than this.

GINGER SANDWICH COOKIES WITH CREAM CHEESE FILLING

makes 15 - 20 sandwiches

recipe adapted from

Tasha DeSerio via Fine Cooking

INGREDIENTS

2 cups + 4 tbsp cake flour

4 tsp ground ginger

2 tsp cinnamon

1/2 tsp baking soda

1/2 tsp salt

3/4 cup butter, room temperature

1/2 cup brown sugar

1/2 cup white granulated sugar + 1/2 cup for rolling

1/4 cup molasses

1 large egg

2 tsp vanilla extract

ICING INGREDIENTS

8 oz cream cheese, room temperature

5 tbsp butter, softened

1/2 cup powdered sugar

1 tsp vanilla

In a large bowl, combine the flour, ginger, cinnamon, baking soda, and salt.

In a large bowl, or the bowl of a stand mixer, beat the butter and both sugars until light and fluffy, scraping down the sides as necessary. Add the molasses, egg, and vanilla and mix until incorporated. Slowly add the flour until fully incorporated. Cover the bowl with plastic wrap and place in the fridge for 30 minutes.

Preheat the oven to 350ºF.

Remove the dough from the fridge. Place 1/2 cup of granulated sugar into a small bowl. Scoop a little less than a tbsp of dough into you hands and roll into a ball. Dip into the sugar to coat. Place onto the baking sheet and space 2 inches apart. Once you have placed all the cookies onto the baking sheet, coat the bottom of a drinking glass with butter. Dip the glass into the sugar, and tap lightly the top of the cookie.

Bake for 10 - 13 minutes (smaller cookies need less time), until the cookies have begun to harden on the outside, but still feel soft on the inside. They will appear as though they are undercooked, but they are probably just right.

Cool completely on a wire wrack.

While the cookies are cooling, beat the cream cheese, butter, powdered sugar, and vanilla until creamy.

Once the cookies have cooled, spread some of the cream cheese icing on the flat side of a cookie. Place another cookie on top forming a sandwich. Refrigerate for up to a week.

Fresh Homemade Ricotta

I imagine that I look pretty amazing on a treadmill. I've never seen myself in a mirror or in person, but this is what I imagine. Me running with my arms flailing in the air, a displeased look on my face. I hate running on the treadmill, but I also hate running outside, so no bigs. Last week I felt my pants to be a little tighter. In an attempt to get back into them, I started running. I could've taken my bike out for a spin, or something cool like that, but to be honest, I am still terrified of those rail tracks. 

Ok, so treadmills are lame. We're basically running to nowhere, but we have to do what it takes to look and feel our best. I have come to terms with this. Last week while on the treadmill, I turned on an old re-run of Anthony Bourdain: No Reservations. In this particular episode, he traveled with his wife to her ancestral home of Sardina. In one of the clips, he watched as some local women created pane carasau, a thin and crisp flat bread which was originally conceived for shepherds. 

After preparing the bread, they all sat down with a few bottles of wine and some fresh pecorino. Energy deprived and completely sick of the treadmill, I decided to go home and recreate this Sardinian experience in my house, but foreseeing a major problem in this plan, the lack of wood burning oven in my kitchen, I opted for a quick and easy 'sorta' ricotta, with fresh bread and olive oil. Albiet, not quite pane carasau and fresh pecorino, but assuming this will quickly fix my immediate desire for Italy, I was content.

Ricotta literally means 'recooked' in Italian. True Italian ricotta is made from the by product (left-over whey) from another cheese process, typically mozzarella. Initially, this confused me. I was under the impression that all cheese was made from the coagulation and curdling of casein. Apparently, ricotta is made from the coagulation of other milk proteins such as albumin and globulin, present in the whey. An interesting example of how people with a milk casein allergy are able to tolerate ricotta. 

This is why I am calling it 'sorta' ricotta. It's more like a soft paneer or queso fresco. Needless to say, it is absolutely delicious and tastes remarkably like true ricotta. I let mine sit for 20 minutes for a soft cottage cheese consistency. Spread this delicious cheese onto a fresh baguette, drizzle with olive oil, and sprinkle with sea salt. If your in the mood for sweet, top with honey and toasted pine nuts. Whichever way you decide to indulge in this creamy cheese, don't forget the wine. 

FRESH HOMEMADE RICOTTA RECIPE
makes 1 cup
recipe adapted from Salvatore Brooklyn Ricotta via The Tasting Table

prep time: 5 minutes + 20 min rest
cook time: 5 minutes

INGREDIENTS
8 cups of whole milk
1 tsp salt
1/3 cup lemon juice
(half the recipe for a smaller batch)

Pour the milk and salt into a large non-reactive pot (clay, enamel, glass, plastic or stainless steel).  On medium-high heat, heat the milk to 190ºF using a thermometer. If you don't have a thermometer, heat the milk until it starts to foam just before beginning to boil. Continue to stir the milk preventing it from scorching on the bottom of the pot.

Remove the pot from the stove and slowly stir in the lemon juice. It should start to form curds within seconds. Cover the milk and let sit for 5 minutes.

Line a strainer with cheese cloth and place over a bowl (to catch the liquid whey). Gently scoop the curds and liquid whey into the colindar and let drain for under 5 minutes for a moist creamy consistency, 15 - 20 minutes for small tender curds with cottage cheese consistency, or 1 hour for firm crumbly curds similar to feta cheese.

Discard the whey and refrigerate the ricotta for up to 4-5 days. Serve on toasted baguette with olive oil and sea salt.