Curds and Whey (aka My New Band Name)

Little Miss Muffet sat on a tuffet eating her curds and whey…ummmm…yeah. That's very descriptive but not especially appealing. However, in the midst of my first attempt at making homemade ricotta, I immediately thought of little Miss Muffet. The thing is, to make ricotta (which is totes easy!) you are intentionally making curds and whey by heating milk, adding lemon juice to curdle it, then straining. Whey is the liquid that remains after you strain the curdled milk. Sounds delicious, Miss Muffet! 

Actually, homemade ricotta is super delish. I've already eaten more than half of the batch that I made because it's at least 17 billion times better than almost any other ricotta you'll buy in a little plastic tub! I'm guessing that little Miss was just eating a cottage cheese type of snack, but she for sure would have preferred this ricotta. Trust.

Fresh Ricotta

3 cups whole milk
3/4 cup heavy cream
1/2 teaspoon coarse sea salt
3 tablespoons freshly squeezed lemon juice

1. 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 from scorching on the bottom. (You could also eyeball the temperature by waiting until the mixture begins to simmer, but hasn't yet come to a full boil.) Remove from the heat and add the lemon juice. Stir once, gently and slowly, then let the pot sit undisturbed for 5 minutes to allow the curds to form.

2. Meanwhile line a colander with two layers of cheesecloth and place over a large bowl. Pour the milk mixture (curds and whey) into the colander and let the curds strain for at least 30 minutes, discarding the whey as necessary. At this point you'll have a soft, spreadable ricotta. If you continue to strain for up two hours, it will still be spreadable but a bit firmer. It will continue to firm as it cools. 

3. Discard the whey (unless you want to save it for other purposes). Use the ricotta right away or transfer it to an airtight container and refrigerate (up to 4 days) until ready to use. Serve with pasta or with toasted baguette drizzled with honey or olive oil or both. Makes about 1 1/2 cups.

Mad Men Again. WWDD?

So it seems like my drink of choice last week should have been a Royal Mai Tai based on the Mad Men season premiere that opened at The Royal Hawaiian hotel. I have to admit that I totally love that hotel, in spite of the less than exotic location of Waikiki beach. It actually just makes me think of The Brady Bunch and the infamous tiki doll. Love that ep.

But I digress. I am working my way through the Mad Men cocktail list and tonight will be enjoying a French 75, supposedly the creation of Henry from Henry's Bar in Paris during the First World War. It can be served on the rocks or strained into a Champagne flute. I like to serve salty snacks any time I serve Champagne or a Champagne cocktail so you might want to try these zucchini fritters, especially later this summer when you can't seem to get rid of all of the zucchini that comes your way. WWDD? (What Would Don Do?) Smoke a cigarette and drink...alot.

Zucchini Fritters

3 medium zucchini (about 1 1/2 pounds), coarsely shredded
Kosher salt
2 large eggs, lightly beaten
1/2 cup all-purpose flour
1/4 cup chopped dill
1/4 cup chopped parsley
1/4 cup plus 2 tablespoons chopped mint
1/2 cup crumbled feta cheese
Freshly ground pepper
Vegetable oil, for frying
1 medium cucumber—peeled, halved, seeded and coarsely chopped
1 cup Greek-style plain yogurt

1. Using the large holes of a box grater, grate the zucchini into a medium bowl. Add 1 tablespoon salt, toss and let stand for 5 minutes. Squeeze out as much liquid as possible (press into the sides of a mesh strainer) and transfer the zucchini to a large bowl. Stir in the eggs, flour, chopped dill, parsley, mint, feta, and pepper. Mix to combine. 

2. Heat 2 tablespoons oil in a large saute pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into the pan. Repeat, spacing the fritters a few inches apart.

3. Cook the fritters until golden, 2 to 3 minutes. Lower the heat to medium. Turn the fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer the fritters to a plate; set aside on a warm place. Cook the remaining zucchini mixture, adding more oil to pan if necessary. Garnish with parsley sprigs and lemon wedges, if desired. Serve.

OPTIONAL: In a food processor, coarsely puree the chopped cucumber. Transfer to a medium bowl. Stir in the yogurt and the remaining 2 tablespoons of mint and season with salt and pepper. Serve with the fritters.

French 75

1 ounce simple syrup
1 ounce fresh lemon juice
2 ounces gin
4 ounces chilled Champagne

1. Combine the first three ingredients into an ice-filled martini shaker. Shake vigorously and strain into a Champagne flute. Top with Champagne, and garnish with a lemon peel.

A Super Bowl of Dip

I've said it before and I'll say it again. I hate mayonnaise. It is the main reason why I can't stand those disgusting spinach dips that appear on crudités platters a plenty. Fortunately I have found a version that is made with both ricotta and feta cheese and is much tastier and way less slimy than the deli case variety. And since an entire bag of spinach is used, you can tell yourself (and believe it) that on this major day of dips, you are getting a full serving of vegetables along side your chicken wings and nachos. Eat up!

Fresh Spinach Dip
Adapted from Great Party Dips

6 cups loosely packed fresh baby spinach (about 5 ounces)
1 garlic clove
1/4 teaspoon salt
3/4 cup ricotta cheese
1 cup crumbled feta cheese (4 ounces)
1/4 cup extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh dill
Cayenne pepper
Pita chips, crostini, and fresh vegetables for serving

1. Rinse the spinach in cold water and drain, but do not spin dry. Add to a large nonreactive saucepan over medium heat. Cook, stirring occasionally, until the spinach is bright green and just wilted, 2 - 3 minutes. Transfer to a colander to drain. When cool, squeeze dry with your hands.

2. In a food processor, combine the garlic and salt. Process until the garlic is finely chopped. Add the ricotta, feta, oil, lemon juice, dill, cayenne (to taste) and spinach and puree until smooth.

3. Transfer to a bowl, cover with plastic wrap and refrigerate for at least one hour or up to 6 hours before serving. Makes about 2 cups.

Lentils. Again.

And...here is yet another post on lentils. I can't help myself. According to my list o' labels I have posted about lentils eight times before, if I am to be trusted with accuracy. I'm not...so it's probably even more. 

Some people eat cereal for dinner. I eat lentils. A lot. I've never tried making a lentil dip like this before, but recently came across versions in at least 3 different magazines so I took it as a sign to increase my lentil intake. And even though I used almond butter instead of cashew butter, it was still super tasty. If you like hummus. And lentils.

Lentil Hummus

1 cup brown or green lentils
1/4 cup cashew (or almond) butter
1/4 cup plus 2 tablespoons fresh lemon juice
1 garlic clove, finely grated
1/2 teaspoon hot sauce, as desired
Coarse salt
1 tablespoon extra-virgin olive oil
Pita chips or veggies for serving

1. Bring 8 cups of water to a boil in a medium saucepan. Add the lentils, reduce the heat and gently simmer until tender, about 30 minutes. 

2. Drain the lentils, and let cool completely, about 30 minutes. (Lentils can be made 1 day ahead and refrigerated.)

3. Place the cashew butter, lemon juice, garlic, hot sauce, and 1 teaspoon of salt in a food processor, and process until combined. Add the lentils and process until smooth, about 2 minutes. With the motor running, add 2 teaspoons of oil, and process until incorporated. Transfer to a bowl, and chill if desired. Drizzle with remaining oil and serve with pita chips. Makes about 2 cups.

It's Not Easy Being Green

Like other cruciferous vegetables, broccoli rabe is packed with vitamins and minerals, including vitamins A, B and C. And like other cruciferous vegetables, broccoli rabe often gets a bad rap for tasting "bitter." I happen to love it, especially when sauteed with a bunch of garlic. But when I saw this recipe for broccoli rabe pesto, meant as a spread for crostini, I thought that it could be a great topping for pasta, especially for those who think they aren't a fan of it. And it is! In this form it is a much more mellow version of itself, like a Donovan song. Or something.

Broccoli Rabe Pesto

Adapted from Food & Wine

1 cup raw, shelled pistachios (5 ounces)

1 pound broccoli rabe, thick stems discarded

2 garlic cloves

2 cups flat-leaf parsley leaves

3/4 cup extra-virgin olive oil

1 cup freshly grated Pecorino Romano cheese

Kosher salt and freshly ground pepper
Pasta or crostini, for serving

1. Preheat the oven to 350°F. Spread the pistachios in a pie plate or sheet pan and toast for about 10 minutes, until fragrant and golden. Let cool to room temperature.

2. Meanwhile, bring a large saucepan of salted water to a boil. Add the broccoli rabe and cook until crisp-tender, 2 minutes. Drain and rinse under cold water. Squeeze dry, then transfer to a cutting board and coarsely chop.

3. In a food processor, pulse the pistachios with the garlic until coarsely chopped. Add the parsley and broccoli rabe and pulse until finely chopped. Add the olive oil and process until smooth. Stir in the Pecorino, season with salt and pepper and serve. Serve with toasted bread or over pasta.

Oscar the Grouch

It's that time again. Leap year! But since I don't have anything to say on that topic, let's discuss the Oscars and the fact that I haven't seen any of the top ten nominated films. OK. I saw The Descendants which I particularly liked for the Hawaiian music, and the crazy stoner surfer boyfriend who tags along wherever George Clooney takes the fam. But beyond that, I've seen nothing! Normally by this time I would have crammed in every last movie so that I would have been prepared to crush whatever Oscar pool I found myself in. But for some reason, this year I lost interest. Sigh.

Maybe it's my aversion to movie theaters because of my fear of getting bedbugs, or, I've just become even more lazy. That said, there's no reason why I can't still enjoy the red carpet (judging from afar) and then make a plan to see all of the winning films after the fact. Unlike the Super Bowl, there will be no chicken wings and nachos served. Only some bubbles and tasty, moderately healthy snacks. Actually, these peanuts will be perfect for my next Cinco de Mayo party...I should get to work.

Edamame Hummus

1 bag (12 ounces) frozen shelled edamame

2 cloves garlic

2 tablespoons tahini

3 - 4 tablespoons fresh lemon juice, to taste

Zest of one lemon

2 tablespoons extra virgin olive oil

1 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon black pepper

Pita chips, crackers, cucumber slices and endive leaves, for serving

1. Bring edamame to a boil in a medium saucepan with enough water to cover. Cook, stirring occasionally, about 4minutes. Drain in a colander and run under cold water.

2. Pulse the edamame, garlic, tahini, juice, zest, oil, salt, cumin and pepper in a food processor until the mixture is blended. Add water 1 tablespoon at a time if the mixture is too thick. Cover and refrigerate until party time. Serve with pita chips, crackers and sliced veggies for dipping. Makes about 2 cups.

Killer Peanuts

4 cups toasted shelled peanuts

1 tablespoon chili oil or vegetable oil

1 teaspoon red pepper flakes

1 teaspoon sweet or hot paprika

1 teaspoon chili powder

1 1/2 teaspoons kosher salt

1/2 to 1 teaspoon cayenne pepper, to taste

1. Preheat the oven to 300˚F. Line a baking sheet with parchment paper.

2. Add the peanuts and oil ito a large bowl and toss to combine. Add the remaining ingredients and toss to coat evenly.

3. Transfer the nuts to the prepared baking sheet, spread out evenly, place in the oven and bake for 10-15 minutes.

4. Remove the nuts from the oven, stir with a metal spatula and set aside to cool before serving. Makes 4 cups. Serve with an ice cold drink.

Goldie Collins

1/4 cup vodka

2 tablespoons simple syrup

1 1/2 tablespoons fresh lemon juice

Ice cubes

Champagne

Orange peel, for garnish

1. Add the vodka, simple syrup, and lemon juice to a cocktail shaker filled with ice. Shake vigorously and strain into a highball glass filled with ice. Top off with Champagne and garnish with the orange peel. Makes one drink.

Party Pâté

I don't know about you, but I grew up eating liver and onions quite frequently (and being force fed cod liver oil - NOT in pill form). I guess having your copper and iron content so far off the charts that you bled pennies was all the rage in nutrition way back when. Whatever. I survived. And never ate liver again...Until I learned that one didn't have to only eat beef liver and that it could be blended with copious amounts of butter and spread on toast. (Probably the opposite of healthy.) Ever been to Marlow & Sons for the mound of deliciousness that they serve? Get thee to the restaurant stat! Or make it yourself. I never knew it was so easy. Simmer, puree, season, serve. That's it. But you can't be squeamish about the natural state of the chicken liver. You will have to handle it for a hot second in it's raw state. But then you'll appreciate the deliciousness that you create that much more! I made a batch for Christmas Eve dinner but was just thinking that it would be the perfect app paired with some bubbly for a New Year's Eve party. How can it already be New Year's Eve? (Almost New Year's Eve???) I'm still writing 2010 on my checks! (The 12 times a year that I write one!) OK I'm breaking into the Champagne a few days early...



Chicken Liver Pâté
Adapted from Jacques Pépin via Food & Wine

1 pound chicken livers, well-trimmed
1 small onion, thinly sliced
1 garlic clove, smashed and peeled
1 bay leaf
1/2 teaspoon fresh thyme leaves
Kosher salt
1 cup water
1 1/2 sticks unsalted butter, at room temperature
1 tablespoon Cognac or Scotch whiskey
Freshly ground pepper
Toasted baguette slices, for serving

1. In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt. Add the water and bring to a simmer. Cover, reduce the heat to low and cook, stirring occasionally, until the livers are barely pink inside, about 10 minutes.

2. Discard the bay leaf. Using a slotted spoon, transfer the livers, onion and garlic to a food processor. Process until coarsely pureed. With the machine on, add the butter, 2 tablespoons at a time, until incorporated. Add the Cognac, season with salt and pepper and process until completely smooth. Scrape the pâté into 2 or 3 large ramekins. Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm. Serve chilled and sprinkle with sea salt, if desired.

Make Ahead: The pâté can be covered with a thin layer of melted butter, then wrapped in plastic and refrigerated for up to 1 week or frozen for up to 2 months.

Shrimp in a pig's blanket

So while you were grillin' and chillin' this weekend I...wasn't. However, despite my weekend commitments, I managed to throw together a tasty snack that would have totally worked on the grill (skewered!). Since I was at home, I made it on the stove top in a skillet. Like the pig and fig, the pork and shrimp combo was super delish, if not as rhyme worthy. Dig it!



Prosciutto Wrapped Shrimp

12 (16/20) shrimp, peeled and de-veined, tails on
6 slices (2 - 3.5 ounces) thinly sliced prosciutto
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 lemon, cut into wedges

1. Preheat the oven to broil. In a medium bowl, toss the shrimp in the olive oil, salt, and pepper.

2. Cut each piece of prosciutto in half lengthwise. Wrap each shrimp in a 1/2 slice of prosciutto. Place in an oven safe pan. Broil for 3 minutes and then turn the shrimp to cook on the other side until crisp. Alternatively, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and cook until the shrimp is pink and firm, and until the prosciutto is crisp, 3 minutes per side. Serve with lemon wedges. Serves 4 as an appetizer.

French Onion Dip

Just because you enjoy Champagne you don't have to stick to oysters and caviar as your only snack, though it's a pretty effing fab combo. Thing is, I'm pretty sure that I would shuck my thumb right out of its socket if I attempted to prep my own oysters, and I'm also pretty sure that there are better ways for me to spend my caviar money. Like on Champagne. And potato chips.
Hold the phone. Did I just say potato chips?? Why, yes, I did. Fatty, salty snacks are way better with an extra brut or brut style sparkler (which contain a very, very little amount of sugar) than...say...wedding cake. Trust. Have a cup of coffee with that cake and have some Champs with your snacks! And furthermore, by Champagne I mean, THE sparkling wine from the Champagne region in France. Similar style sparkling wines from anywhere else in the world, including France, are simply: sparkling wine. By law. Whether a cava from Spain or a sparkler from Cali or a Franciacorta from Italy, it's all sparkling wine, people. Not that there's anything wrong with that. My budget is more Prosecco than Champagne anyway.
But I digress. Back to my dip. As much as I hate sour cream and similarly gloppy substances, I've always been a sucker for that dried onion soup mix stirred into sour cream and scooped up onto a nice salty chip. Oh. Yeah. That screams summer BBQ to me. Lately the rage has been to make the dip using caramelized onions (if making a dip can be called a rage). And let me tell you, it's worth the hour spent cooking those babies down to their essence because the result is super fantabulous. Coupled with a glass of bubbly, that's a memorable Wednesday night (along with good friends like Wendy, Stacy, Jen, and Alyssa)! Stop saving your Champagne for special occasions, peeps. It becomes a special occasion when you pop open that bottle (watch your eye!). And a bag of chips.

Caramelized Onion Dip
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
4 medium onions, thinly sliced
Salt and freshly ground black pepper
1 (8-ounce) container sour cream (1 cup)
4-ounces cream cheese, at room temperature
Potato chips, for serving
1. Melt the butter and oil in a large skillet over medium heat. Add the onions and ½ teaspoon of salt and cook, stirring occasionally, until soft and translucent, 15 minutes. Reduce the heat to medium-low and continue cooking, stirring occasionally to loosen any onions that may be stuck to the bottom of the pan, until the onions are deep golden brown, about 30 minutes more. Remove from the heat and let cool. 

2. In a medium bowl mix together the cream cheese, sour cream, ¼ teaspoon salt, and ¼ teaspoon pepper until smooth. Stir in the cooked onions, reserving a tablespoon for garnish, if desired. Taste and adjust seasoning. Serve with the chips. Makes about 2 cups.