Archive for January, 2012

January 29, 2012

Homemade Ricotta

Makes about 2 c


• 4 c whole milk

• 2 c heavy cream

• 1 tsp kosher salt

• 3 Tbsp white wine vinegar (try lemon juice if using in a sweet recipe)


Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.

Pour the milk and cream into a stainless-steel or enameled pot. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar or lemon juice. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).

Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.

Courtesy of Ina Garten

January 29, 2012

Dry Rub Jerk Mixture

Dry Rub Jerk Mixture

•1 Tbsp onion powder
•2 tsp ground thyme
•1 tsp dried parsley
•1 tsp ground allspice
•1/4 tsp ground cinnamon
•1 tsp ground black pepper
•1/2 tsp cayenne pepper
•1 tsp paprika
•1/2 tsp hot pepper flakes
•1/4 tsp ground cumin
•1 Tbsp garlic powder
•2 tsp salt
•1/4 tsp ground nutmeg
•2 tsp sugar
•2 tsp dried chives

Mix together. Use 1 to 1 1/2 Tbsp per lb of meat.

January 29, 2012

Cream of Fresh Tomato Soup

Cream of Fresh Tomato Soup

Serves: 5 to 6

• 3 Tbsp olive oil
• 1 1/2 c chopped red onions (2 onions)
• 2 carrots, unpeeled and chopped
• 1 Tbsp minced garlic (3 cloves)
• 4 lb vine-ripened tomatoes, coarsely chopped (5 large)
• 1 1/2 tsp sugar
• 1 Tbsp tomato paste
• 1/4 c packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
• 3 c chicken stock
• 1 Tbsp kosher salt
• 2 tsp freshly ground black pepper
• 3/4 c heavy cream

Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that’s left. Reheat the soup over low heat just until hot and serve with julienned basil.

Recipe courtesy of Ina Garten

January 17, 2012

Paleo Banana Muffin or Bread Recipe

Paleo Banana Muffin or Bread Recipe

Makes 24 muffins or 12 muffins & 1 loaf


  • 2 c almond meal
  • ¼ c coconut flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 5 extremely ripe bananas (smashed)
  • 2 Tbsp honey
  • 2 tsp cinnamon
  • 4 eggs
  • 1 tsp vanilla extract
  • 1 c chopped pecans or sliced almonds
  • 2 C blueberries (I prefer frozen)
  • Coconut oil

Preheat oven to 375 degrees F. Use coconut oil to grease the pan(s).
Use a mixer or stir until combined. Put ¼ c batter in each muffin tin (if making muffins).
Bake the muffins for 22 to 24 min or the bread loaf for 30 min.
Allow to cool for 10 min & then remove muffins or bread and continue to cool on rack. Store in a tupperware.

January 17, 2012

Artichoke & Mushroom Frittata

Love to have brunch, but hate the fuss? Try making an Artichoke & Mushroom Frittata this weekend!


  • 2 Tbsp olive oil
  • 6 large eggs
  • 4 tablespoons coarsely grated sharp cheddar cheese, divided
  • ½ c frozen artichokes, roughly chopped
  • 1 garlic cloves, minced
  • 4 ounces fresh crimini (baby bella) mushrooms, thinly sliced
  • ½ tsp sea salt
  • ¼ tsp freshly ground black pepper

Preheat broiler. Whisk eggs, salt, pepper & 2 Tbsp cheese in a bowl. Heat olive oil in medium nonstick, ovenproof skillet over medium-high heat. Add mushrooms & garlic (salt & pepper to taste); sauté until browned, about 5 minutes. Add artichokes to skillet and stir 2 minutes. Add eggs; stir to blend. Reduce heat to medium, cover, and cook until eggs are almost set, about 5 minutes. Sprinkle with remaining 2 tablespoons cheese.

Transfer frittata to broiler. Broil just until set in center, about 1 minute, depending on your broiler. Using rubber spatula, loosen edges of frittata and slide out onto platter. Serve warm or at room temperature.

Serves: 4