Like 15 minutes and four-ingredients-you-already-have-in-your-house EASY.
This recipe is from Smitten Kitchen
(makes about 1 Generous Cup)
- 3 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon coarse sea salt
- 3 tablespoons freshly squeezed lemon juice
- Pour the milk, cream and salt into a 3-quart nonreactive saucepan. Attach a candy or deep-fry thermometer. Heat the milk to 190°F, stirring it occasionally to keep it from scorching on the bottom.
- Remove from heat and add the lemon juice, then stir it once or twice, gently and slowly. Let the pot sit undisturbed for 5 minutes.
- In the mean time, line a colander with a few layers of cheesecloth and place it over a large bowl (to catch the whey).
- Pour the curds and whey into the colander and let the curds strain for at least an hour. At an hour, you’ll have a tender, spreadable ricotta. At two hours, it will be spreadable but a bit firmer, almost like cream cheese. (It will firm as it cools, so do not judge its final texture by what you have in your cheesecloth.)Discard the whey.
- Eat the ricotta right away or transfer it to an airtight container and refrigerate until ready to use.
>>We spread the ricotta on lightly salted fresh tomatoes and it was to DIE for. Next I want to try putting it in scrambled eggs.<<
tags: appetizer, dinner, homemade, cheese, diy cheese, snack
No tried and true amounts here…. This ones all about your personal preference so just taste as you go.
- 1/2 Cucumber, peeled and seeded
- a couple tomatoes, rough chopped
- chives, chopped really fine
- a small garlic clove, minced
- a couple basil leaves
- a squeeze of lemon juice and some zest
- a small capful of vinegar
- salt & pepper
- a tiny bit of jalapeno, chopped really fine
- yogurt (per serving at the end)
Combine in the food processor or blender and then eat! Well, it would actually be good to let it sit but I dont usually have that kind of patience. Swirl in some yogurt right before you eat it to make it even better.
This ones from Food 52. It made a really nice light august lunch. Per usual, I adjusted some things.
- 4 medium green tomatoes, cored and cut into ¼-inch-thick slices
- 2 large eggs, lightly beaten
- 1 cup panko
- 1 cup freshly grated Parmesan cheese, plus more for serving
- 2 tablespoons olive oil, plus more if needed [I used coconut oil for the bottom of the pan and a bit of olive when i needed more oil]
- 2 tablespoons unsalted butter, plus more if needed [Didn’t use this because I wanted to avoid burning]
- Freshly ground black pepper
- Lemon Basil, chopped
- Lay the tomato slices on a baking sheet and sprinkle generously (like you’re seasoning a steak) with both salt and sugar. Turn over the slices and season the other sides. Let sit for 30 minutes.
- Have a large non-stick sauté pan on the stove. Add the beaten egg to a wide shallow bowl. Combine the panko and Parmesan in another wide shallow bowl. Set them near the stove. Lay the tomato slices on paper towel, top with another layer of paper towel and press on the tomatoes to dry them well. Season the slices again with a little salt.
Working one at a time, dip the tomatoes in egg, then the panko-Parmesan mixture. Really press and pat the panko into the tomatoes. Set the tomatoes on a clean baking sheet.
- Heat the sauté pan over medium-high heat, and add the oil (and butter if using. When the foam subsides,) add the tomatoes, enough to cover the base of the pan in a single layer. Let them be for a few minutes and when you see browning on the egde, check the tomatoes. You want a nut brown crust. Turn them and brown the other side. Keep working in batches, adding more oil and butter to the pan as needed, and transfer the tomatoes to a warm serving platter. Grind fresh pepper on top, sprinkle with lemon basil and serve!
I love making small batches of pickles but I cant ever seem to find a small batch recipe. Well now i have one. One large perfect mason jar of pickles coming up….
Original recipe here
- 12 oz pickling cucumbers, quartered or halved depending on size ( 1.5 cukes for me)
- 1 tablespoon kosher salt
- 1 tablespoons sugar
- 3/4 cups distilled white vinegar
- 1 tablespoons coriander seeds
- 4 large garlic cloves, halved
- 1/4 tsp crushed Aleppo Chillies
- 8 dill sprigs.
- Sanitize 1 Qt. Mason jar and lid.
- Pack the vegetables dill and garlic cloves into the jar, alternating ingredients so you dont have a whole bunch of dill on just one side.
- In a pyrex measuring cup combine the salt, sugar, vinegar and coriander. Stir until the salt and sugar dissolve.
- Add 1 cup of water to the pyrex, stir and then pour the brine over the vegetables. Add enough water to keep the vegetables submerged. Close the jars and refrigerate overnight or for up to 1 month.
note from Lottie & Doof: These are best the first week. They get less crunchy as they sit and I like them crunchy. [me too]