Category: Eat

Categories
Eat

Honey Ricotta Mouse

Honey Ricotta Mouse

Fresh spring dessert using homemade ricotta. Garnish with whatever berries you have on hand!
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Prep Time 15 minutes
Rest in fridge 1 hour
Course Dessert

Equipment

  • Food processor

Ingredients
  

  • 1 lb homemade fresh ricotta
  • 2 tbsp honey
  • 1½ tsp vanilla extract
  • 1 cup heavy cream

Instructions
 

  • Using a food processor, process ricotta cheese, honey, vanilla, and salt, until very smooth, about 2 minutes.
  • Whip heavy cream in a large bowl until soft peaks form. Add in ricotta mixture and gently fold mixture until evenly incorporated.
  • Divide mixture into 4 cool-looking glasses or serving dishes. Cover and refrigerate for at least an hour.
  • Garnish with fresh berries, additional honey, almond slices, and mint leaves, or be creative with your own ideas.
Categories
Eat

Ricotta Cheese

Fresh Ricotta

I got this fresh homemade ricotta recipe from Food & Wine magazine's March 2022 issue. The cheese is super simple to make, tastes amazing, and is perfect for lasagna, or a dessert like the Honey-Ricotta Mousse.
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Prep Time 40 minutes
Cook Time 3 hours
Course Side Dish

Equipment

  • 1 stock pot
  • cheese cloth
  • 1 colander
  • 1 large bowl

Ingredients
  

  • 1 gal whole milk
  • 1 qt buttermilk
  • ½ tsp kosher salt

Instructions
 

  • Combine milk, buttermilk, and salt in a large stock pot. Cook over medium heat until an instant read thermometer reads 180°, approximately 30-40 minutes.
  • Remove from heat and let sit, uncovered, at room temperature for 2 to 3 hours. The curds will separate from the whey and float on top.
  • Line a colander with cheese cloth that's large enough to wrap around the ricotta. Place the colander over the bowl. Using a wire mesh strainer, scoop out the curds into the colander. Be gentle as the curds will begin to break up as you scoop. Keep the curd pieces as large as you can.
  • Let ricotta drain for about 30 minutes to an hour, the longer the drier the texture. Bring corners of the cheesecloth together and lift up the ricotta, gently twisting the cheese ball, draining the whey, until the whey becomes opaque and milky.
  • Use immediately or store in an air tight container in the refrigerator for up to a week.
Categories
Drink Eat

Old Fashioned

Old Fashioned

Print Recipe
Course Cocktails

Equipment

  • rocks glass

Ingredients
  

  • 2 oz rye
  • 3 dashes angostura bitters
  • 1 tsp water
  • ½ tsp simple syrup
  • orange peel

Instructions
 

  • Combine rye, bitters, water, and simple syrup in a rocks glass. Stir; do not shake. Add ice cube. Garnish with orange peel.
Categories
Drink Eat

Mint Julep

Mint Julep

Print Recipe
Course Cocktails

Equipment

  • rocks glass
  • cocktail muddler

Ingredients
  

  • 4-5 sprigs mint leaves only
  • ½ oz simple syrup
  • 2½ oz bourbon

Instructions
 

  • Muddle leaves with simple syrup in rocks glass; add bourbon; fill with crushed ice. Stir & serve.
Categories
Eat

Salmon with Sweet Chili Glaze

Salmon with Sweet Chili Glaze

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Prep Time 30 minutes
Cook Time 10 minutes
Course Main Course

Ingredients
  

  • 1 lb Salmon cut into filets
  • ¼ cup asian sweet chili sauce
  • 3 tbsp soy sauce
  • 1 tbsp ginger grated

Instructions
 

  • Make the marinade by combining ¼ cup asian sweet chili sauce and soy sauce. Use a microplane to grate ginger and add to marinade.
  • Line a rimmed baking tray with aluminum foil. Wash and place salmon filets skin side down on the tray. Spoon sauce over the filets and let marinate at room temperature for 30 minutes. Preheat broiler to high.
  • Broil salmon for 6-10 minutes until caramelized and browned on top and salmon is opaque in the middle.
  • Garnish with green onions or flat leaf parsley.
Categories
Eat

Beet and Cabbage Salad with Steak

Cabbage and Beet Salad with steak

Unique and flavorful recipe from Food & Wine.
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Prep Time 30 minutes
Cook Time 1 hour
Course Main Course

Ingredients
  

  • 6 beets trimmed
  • 3 tbsp canola oil divided
  • 4 cups red cabbage shredded
  • ¼ cup champagne vinegar
  • 2 tbsp horseradish
  • 1 tbsp sugar
  • 3½ tsp kosher salt
  • 1-2 lb steak use hangar, skirt, flank, or other flavorful cut
  • ½ cup Dale's sauce
  • 1 tsp freshly ground black pepper
  • 1 cup plain Greek yogurt
  • 2 oz bleu cheese, crumbled use Bleu d'Auvergne for it's milder taste
  • flat leaf parsley chopped, for garnish
  • flaky sea salt for garnish

Instructions
 

  • Preheat oven to 425°. Trim beets by cutting off the leaves and stringy roots. Toss with 1 tablespoon oil on a large rimmed baking sheet. Spread in an even layer. Cover tightly with aluminum foil.
  • Bake beets 45 to 55 minutes. Uncover, and let cool slightly, about 10 minutes. Peel beets, and cut into quarters. Place beets in a large bowl; gently toss with cabbage, vinegar, horseradish, sugar, 1 tablespoon oil, and 1 teaspoon kosher salt. Set aside.
  • While beets are roasting, marinate steak in Dale's sauce for 30 minutes.
  • Preheat grill while beets are roasting. Grill steaks over medium high heat for 3-4 minutes on each side until temp reaches 135°-140°. Remove from grill and let steaks rest for 10 minutes. Slice for serving.
  • While steaks rest, whisk together Greek yogurt, bleu cheese, remaining 1/2 teaspoon kosher salt, and remaining 1/2 teaspoon pepper in a small bowl until almost smooth. Spread yogurt and cheese mixture on 4 plates; divide cabbage mixture and steaks among plates. Sprinkle with parsley and sea salt.
Categories
Eat

Oven Baked Rib Recipe

Fall-off-the-Bone Ribs

My go to rib recipe for summer cookouts. Baking in the oven and then finishing on the grill gives me better control over the heat and cooking.
Print Recipe
Prep Time 20 minutes
Cook Time 3 hours
Course Main Course

Ingredients
  

  • 2 lbs Pork ribs

Instructions
 

  • Preheat oven to 275°
  • Remove the rib membrane. See links to a couple "how to videos" here. Place them on a rimmed baking sheet.
  • Generously season both sides of ribs with my Dry Rib Rub. Or for another option, here's a Kansas City rub. Cover tightly with foil.
  • Bake ribs at 275° for 3 hours, until they are tender.
  • Once done, remove from the oven and grill for a few minutes to dry and crisp the outside.
Keyword cookout, ribs, summer

Categories
Eat

Butternut Squash Soup

Butternut Squash Soup

This version of butternut squash soup is more on the savory side of the butternut soup spectrum. I make it with my Vita-Mix for super easy cleanup.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Course Soup

Equipment

  • 1 Vita-Mix or similar blender

Ingredients
  

  • 1 Butternut squash sliced; seeds removed
  • 1 tbsp olive oil
  • ½ cup shallots chopped
  • 1 tsp salt
  • 4 Garlic Cloves, minced
  • 1 tsp Maple syrup
  • ⅛ tsp nutmeg
  • fresh ground black pepper, to taste
  • 3 cups vegetable broth
  • 2 tbsp butter

Instructions
 

  • Preheat oven to 425°. Line a baking pan with parchment paper. Slice butternut squash in half and remove seeds. Rub olive oil all over the inside of the squash and season with salt and pepper.
  • Roast the squash, flesh side down, for 45-50 minutes. The skin will brown and shrivel. Remove from heat and let cool until you can handle the halves.
  • In a pan, heat olive oil, and sauté shallots until tender, then add garlic and sauté for another 1-2 minutes until soft and fragrant. Transfer to the Vita-Mix.
  • Using a spoon, scoop out the butternut squash flesh into the Vita-Mix. Add nutmeg, maple syrup, salt, black pepper, and vegetable broth. Secure lid and blend on high for 4-5 minutes until soup is creamy and hot. Add butter. Add more broth if needed. Taste and add salt and pepper if needed. Serve immediately. Garnish with a dollop of crème fraîche.
Keyword butternut squash, soup
Categories
Eat

Roast Boneless Leg of Lamb Recipe

Roast Boneless Leg of Lamb

This has been my go to recipe for Easter for the past couple years. I think the original recipe came from the NY Times cooking. This recipe roasts the lamb in the oven at 425° initially for 15 minutes, then reducing the temperature to 350° for the remainder, until the internal temperature reaches between 130° – 135°. The rule of thumb is to roast for 25-30 minutes per pound, after the initial 15 minutes of roasting at the higher temperature. Then rest the roast, tented with foil, for another 15 minutes. The temperature will continue to rise to about 140° – 145°.
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Prep Time 15 minutes
Cook Time 1 hour
Course Main Course

Ingredients
  

  • 1 Lamb roast boneless
  • 2 oz Anchovies 1 can
  • 2 tbsp Fresh Rosemary chopped
  • 6 garlic cloves
  • 4 oz Unsalted Butter room temperature
  • freshly ground black pepper
  • 1 lemon
  • 1¾ cups white wine

Instructions
 

  • Preheat oven to 425°. Allow butter to come to room temperature. Using a food processor or mortar and pestle, mix ⅔ of the anchovies, rosemary leaves, and garlic cloves into a chunky paste. Separately, mix the remaining anchovies and butter into a paste.
  • Using a sharp knife, make a dozen or more incisions, about 2" deep through the fat portion that covers the roast. This will be the top of the roast. Press the anchovy/rosemary/garlic paste into the incisions. Then rub the anchovy/butter paste all over the outside of the roast. Season with freshly ground black pepper.
  • Place the lamb on a rack in a roasting pan or dutch oven, with the fat side up, and squeeze a lemon halves all over it. Pour the wine into the roasting pan. Roast for 15 minutes at 425°, then reduce to 350° and roast, basting every 20 minutes or so, for 25 minutes per pound of meat until a meat thermometer reads 130°-135° internal temperature.
  • Remove roast from the oven and let rest on a rack for 15 minutes, tented with foil.
  • While the roast is resting, spoon off the fat from the drippings, then transfer to a saucepan, over medium heat, and simmer the liquid, whisking in more wine to taste.
  • Carve and serve with au jus. Garnish with rosemary sprigs.
Keyword Easter, roast
Categories
Eat

Focaccia Bread Recipe

Basic Focaccia Bread Recipe

Simple and easy focaccia bread recipe from Bon Appétit. This is a great foundational recipe that is delicious by itself or you can add a variety of toppings to make different varieties.
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Prep Time 10 minutes
Cook Time 25 minutes
Rising time 1 day
Course Bread

Equipment

  • 1 9" x 13" Baking Pan

Ingredients
  

  • 1 pkg active dry yeast ¼ oz.
  • 2 tsp honey
  • 5 cups all purpose flour
  • 1 tbsp Morton kosher salt (or 5 tsp Diamond Crystal)
  • 6 tbsp extra virgin olive oil divided
  • 4 tbsp unsalted butter
  • sea salt
  • 4 garlic cloves

Instructions
 

  • Whisk one ¼ oz envelope active dry yeast, 2 tsp honey, and 2 ½ cups lukewarm water in a mixing bowl and let it sit for 10 minutes.
  • Add 5 cups all purpose flour and kosher salt and mix with a rubber spatula until a shaggy dough forms and there are no dry streaks.
  • In a large bowl add 4 tbsp of the olive oil. Transfer the dough to the large bowl and turn to coat with oil. Cover with plastic wrap and let rise in the refrigerator for 8-24 hours until doubled in size. You can also let it rise at room temperature for 3-4 hours.
  • Butter a 9" x 13" baking pan. Add 1 tbsp olive oil to the middle of that pan.
  • Take the dough bowl and using 2 forks, lift the opposite side edge of the dough and fold over the center. Give the bowl a quarter turn and continue to fold the dough until it's deflated and formed into a rough ball. Transfer dough to the prepared baking pan. Cover with the remaining olive oil, and let rise, uncovered, in a warm spot until doubles in size, usually 1½ to 4 hours. The dough will be ready when, if you poke it with your finger, it springs back slowly leaving an indentation.
  • Preheat oven to 450°. Lightly oil your hands. Dimple focaccia all over, creating deep depressions in the dough. Be aggressive. Drizzle the dough with 1 tbsp olive oil and sprinkle with sea salt. Bake for 20-30 minutes.
  • [Optional] Prior to serving, melt 4 tbsp butter in a saucepan over medium heat. Grate cloves with a microplane and add to butter, cooking until garlic is lightly toasted. Brush garlic butter over focaccia and cut into squares for serving.
  • You can freeze focaccia bread. Reheat on a baking sheet in a 300° oven.