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.

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.

Fall Back

It's my favorite time of the year. There is a chill in the air, the leaves are turning and there are pumpkins everywhere. Don't forget to save the seeds when you are carving your jack-o-lantern. Roasted pumpkins seeds are a simple and super tasty treat!

Toasted Pumpkin Seeds

Pumpkin seeds, from 1 - 2 large pumpkins
2 tablespoons extra virgin olive oil
1 tablespoon kosher salt, or to taste

1. Rinse the pumpkin seeds under cold water and pick out the pulp and strings. (This is easiest just after you've removed the seeds from the pumpkin, before the pulp has dried.) Drain and pat dry with paper towels.

2. Place the pumpkin seeds in a medium bowl and add the olive oil and salt. Stir to coat.

3. Add the seeds to a baking sheet and spread out in a single layer. Bake at 325° F until toasted, about 45 minutes,  stirring every 15 minutes.

4. Let cool and store in an air-tight container or enjoy immediately!

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.

On the Side

Green bean casserole again? There's something to be said for tradition, I guess, but maybe you could try something new at your Thanksgiving this year. I once made roasted brussels sprouts for my family who had either never had them before, or claimed to not like them. They ate them and liked them. And no one died. You can always cover your bases by making the old standbys.



Tuscan kale (the elongated, pebbly surfaced variety) may sound way too healthy for the decadence that is the Thanksgiving meal, but there are ways to prepare it that are a little less granola than you might expect. For example, making crispy kale chips to serve with a pre-dinner drink is a healthy alternative to regular chips, yet you still get the salty-crunchy experience. Or you could make a salad for your first course that is not as filling as a soup.

Tuscan kale, like all kales, is extraordinarily nutritious. One cup provides more than 100 percent of the daily value of vitamins K and A, and 88 percent of the daily value for vitamin C. (And you can fight off colds!) OK so it is very healthy...but you will need a little greenery to offset all of the buttery mashed potatoes and gravy! And stuffing. And pie. And green bean casserole.


(They may not look cute, but they are extremely addictive!)

Tuscan Kale Chips
(From Bon Appétit)

12 large Tuscan kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed
1 tablespoon olive oil

1. Preheat oven to 250°F. Toss kale with oil in large bowl. Sprinkle with salt and pepper.

2. Arrange leaves in single layer on 2 large baking sheets. Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer leaves to rack to cool.




Tuscan Kale Salad

4 - 6 cups Tuscan kale (such as Italian black/Lacinato/Cavolo Nero), loosely packed and sliced, stems removed
Juice of 1 lemon
3 - 4 tablespoons extra-virgin olive oil
2 cloves garlic, mashed
Salt & freshly ground black pepper, to taste
Red pepper flakes, to taste
2/3 cup grated Pecorino Romano cheese, or other flavorful grating cheese such as Asiago or Parmesan
1/2 cup freshly made bread crumbs from lightly toasted bread

1. Whisk together the lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes. Let sit for a few minutes, then remove the garlic and discard.

2. Whisk the dressing and pour over the kale in a large serving bowl and toss well. Add 2/3 of the cheese and toss again.

3. Let kale sit for at least 5 minutes. Add the bread crumbs, toss again, and top with the remaining cheese.

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.

Golden Granola Bars

I know that I've posted about making my own granola and granola bars before, but I swear I'm not slacking (well, today anyway) by just cobbling together old posts. The cool thing about making your own granola/bars is that you can customize the recipes according to your tastes. Don't like almonds? Use cashews. Want more coconut? Add it. It's not an exact science. I made these granola bars today for a healthy snack at work (don't ask) and I have to say that I got 100% positive feedback. Some people are even hoarding the extras for tomorrow's breakfast. But I guess it's not really considered hoarding if you're actually going to consume what you're hoarding, right? I mean, that's probably another show altogether...

Golden Granola Bars
(adapted from The Ski House Cookbook)

1/2 cup (packed) light brown sugar
1/3 cup honey
6 tablespoons extra virgin olive oil
3 cups old-fashioned rolled oats
1/2 cup wheat germ
1/3 cup unsweetened flaked coconut
1/3 cup sliced almonds
1/3 cup slivered almonds
1/3 cup pumpkin seeds
1/3 cup sunflower seeds
1/4 teaspoon salt

1. Preheat the oven to 325° F. Combine the sugar, honey, and oil in a small saucepan. Cook over medium-low heat just until the sugar has dissolved.

2. Combine the oats, wheat germ, coconut, almonds, pumpkin seeds, sunflower seeds, and salt in large bowl. Pour the sugar mixture over the oat mixture and stir to combine. Spread in a 9 x 13-inch pan and press evenly.

3. Bake for 18 - 20 minutes, or until golden. Cool for at least 15 minutes before cutting into bars. Cool completely before removing the bars from the pan. Makes about 20 bars.

New Moon on Monday

Get ready. There's a new moon on Monday and if you're into astrology, that's pretty significant. New moons signify new beginnings and the fact that this new moon is in Pisces...well, I don't have any idea what that means. Regardless I plan to try harder to stop eating junk (this time I really mean it!) so I made some granola bars chock full of healthy things like flax seed and wheat germ. Full disclosure: It took all of my being to not add chocolate. (The new moon phase must already be working!) I'll also be listening to Duran Duran on repeat all day (the photo above is from a concert in Central Park a few summers ago) so if you walk past me at any point during the day and overhear the same song playing again and again, just keep going.

Shake up the picture the lizard mixture
With your dance on the eventide
You got me coming up with answers
All of which I deny
I said it again
Could I please rephrase it
Maybe I can catch a ride
I couldn't really put it much plainer
But I'll wait till you decide
Send me your warning siren
As if I could ever hide
Last time La Luna

I light my torch and wave it for the
New moon on Monday
And a firedance through the night
I stayed the cold day with a lonely satellite

What do these lyrics even mean???



Peanut Butter Granola Bars

1/2 cup packed light brown sugar
1/3 cup honey
1/3 cup peanut butter
6 tablespoons unsalted butter
3 cups old fashioned rolled oats
2/3 cup sliced almonds
1/2 cup wheat germ
1/3 cup unsweetened flaked coconut
1/3 cup sunflower seeds
1/4 cup flax seeds
1/4 teaspoon salt

1. Preheat the oven to 325˚F. Combine the sugar, honey, butter, and peanut butter in a saucepan over medium heat. Stir until the sugar is dissolved and the butter is melted.

2. In a large bowl mix the oats, almonds, wheat germ, coconut, sunflower seeds, flax seeds, and salt.

3. Pour the peanut butter mixture over the oat mixture and stir to combine. Transfer to a 9 x 13-inch baking pan and press evenly.

4. Bake for 25 minutes. Cool for about 15 minutes before cutting into bars. Cool completely before removing the bars from the pan. Makes about 25 bars.

A Side of Football

I am LOVING the weather in NYC the past few days. Crisp 56˚mornings, followed by 72˚ afternoons, all under bright blue skies...you can't beat it with a stick! The perfect temperatures coupled with the amazing late summer light, instantly transport me back to the football Saturdays of my college days.

What can I say? I'm an enigma. I watch Big Ten football, The Rachel Zoe Project, True Blood, and The Real Housewives of Atlanta. I listen to Soundgarden, Pet Shop Boys, Tool, and Radiohead. I drink frozen hot chocolate. (Not really...but it works, right?) With all that to say...the crisp fall afternoons make me think of football, which makes me think of snacks. I get that most people are more likely to order in pizza and hot wings, but in the off chance you are trying to impress your friends (or need an idea for your next Cinco de Mayo party), try these empanadas. Granted, they may take a little bit of time to prepare, but you can always make them ahead of time and freeze them. And they are delicious. Especially with a Wrinkly Slut, with or without a side of football.

Potato, Pepper, and Chorizo Empanadas

(Adapted from Gourmet)

3/4 cup finely chopped Spanish chorizo (about 3 ounces)

2 tablespoons extra virgin olive oil

2 onions, finely chopped (2 cups)

3 garlic cloves, finely chopped

1 red bell pepper, finely chopped

1 Turkish or 1/2 California bay leaf

1/2 teaspoon salt

1/4 teaspoon dried oregano, crumbled

1/2 pound yellow-fleshed potato such as Yukon Gold (1 large)

1/2 cup shredded Monterey Jack cheese

Empanada dough*

1 egg, lightly beaten with 1 tablespoon water

Make the filling:
1. Cook the chorizo in the oil in a 2 1/2- to 3-quart heavy saucepan over moderate heat, stirring, 2 minutes, then transfer to a medium bowl with a slotted spoon and set aside.

2. Add the onions to the saucepan and cook, stirring frequently, until golden and very soft, about 15 minutes. Add the garlic, pepper, bay leaf, salt, and oregano and cook, stirring frequently, until the pepper is very soft, about 15 minutes.

3. Peel the potato and cut into 1/2-inch pieces, then stir into the onion mixture and cook over moderately low heat, covered, stirring frequently, until the potatoes are just barely tender, 10 to 12 minutes.

4. Add the potato mixture to the chorizo and stir to combine. Cool the filling to room temperature, discard the bay leaf, and then stir in the cheese.

Form and bake the empanadas:
1. Preheat the oven to 400°F. Divide the dough (see recipe below) into 12 equal pieces and form each into a disk. Keeping the remaining pieces covered, roll out 1 piece on a lightly floured surface with a lightly floured rolling pin into a 5-inch round (about 1/8 inch thick).

2. Spoon about 2 tablespoons of filling onto the center and fold the dough in half, enclosing filling. Press the edges together to seal, then crimp decoratively with your fingers or the tines of a fork. Transfer the empanada to a baking sheet. Make 11 more empanadas in same manner, arranging on 2 baking sheets.

3. Lightly brush the empanadas with some of egg wash and bake, switching the position of the sheets halfway through baking, until golden, about 25 minutes. Transfer the empanadas to a rack to cool at least 5 minutes. Serve warm or at room temperature.

Empanada Dough*

2 1/4 cups unbleached all-purpose flour

1 1/2 teaspoons salt

1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes

1 large egg

1/3 cup ice water

1 tablespoon distilled white vinegar

1. Sift the flour with salt into a large bowl and blend in the butter with your fingertips or a pastry blender until the mixture resembles coarse meal with some (roughly pea-size) butter lumps.

2. Beat together the egg, water, and vinegar in a small bowl with a fork. Add to the flour mixture, stirring with fork until just incorporated. (Mixture will look shaggy.)

3. Turn out the mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring the dough together. Form the dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour.