The Gouda Life

“Homemade salsa? Homemade cheese? Homemade spice blends? Homemade sauces? Who has the time?”

Or so I thought.

Until I really started cooking for myself, the idea of making my own items that I could otherwise buy in jars  or deli counters just didn’t make any sense to me. Why would I bother when someone else can do it for me? Of course, the reasons for making scratch-options as opposed to canned/jarred/pre-packed are vast, ranging from sodium control to food allergies to the simple fact that it just tastes better. Afterall, that is what it’s all about, right?

 

When I came across Nancy Silvertion’s recipe for an easy homemade Ricotta in this month’s Bon Appetit, I was hesitant at best.  Many ‘easy’ homemade recipes for ricotta that I’ve come across in the past were sometimes 2-day ordeals, which I, unfortunately, don’t always have the patients for. But unlike those, presumably delicious, other recipes, this one was true to it’s word. 30 minutes, 4 ingredients, and a little cheesecloth.  When I say it’s easier than a kick in the pants, I really do mean it. And failing that, it’s absolutely easier, as well as cheaper, than heading to the grocery store and buying a tub of the stuff. Just in case I haven’t sold you yet, it tastes unlike any ‘ricotta’ you might buy from your grocery store. I found it to be far creamier, fresher and lighter than I had expected.

Once I finished the totally uncomplicated process of making the cheese, I really wanted to showcase it in a manner that let it shine. Having never had Ricotta in a sweet dish, I thought I might give it a whirl and see where we went.  I had purchased hazelnuts and honey, assuming I could put those to good use, as well as some mint, plums and cinnamon that I found hanging around the house.  Before I knew it I was roasting, drizzling, and chopping things up for one of the lightest, most flavourful and texturally-pleasing dishes I’ve had in some time.  I’m well aware I’ve asked you time and time again to take my word, but for love of all things sweet and creamy, please take it again! I beg of you. I’m at your mercy! I AM!

Homemade Ricotta with Roasted Hazelnuts, Plum and Mint
Ricotta recipe adapted from Bon Appétit via Mozza chef Nancy Silvertion

As  Nancy points out, this isn’t an authentic Ricotta (which means, literally, “Recooked”) since we aren’t reheating the leftover whey from homemade Mozzarella, however, I have no doubt you will find it favourable to the supermarket variety.

Homemade Ricotta
makes 1-2 cups

4 cups whole milk
1 cup table cream
2 tbsp very fresh lemon juice
½ tsp salt
6 layers of cheesecloth

Before you begin, set up a mesh-sieve or colander set inside a large bowl. Add the layered cheese cloth inside.



In a large saucepan over medium heat, bring the lemon juice, cream and milk just to a boil. Do not stir during cooking. While it’s reaching a boil you will see curds start to appear. Try not to disturb them as you want to the curds to stay intact.



Once mixture has come to a boil, immediately remove from heat and let stand at room temperature for 15 minutes.




Carefully spoon, (using a measuring cup or ladle, not a slotted spoon), the liquid and curds into the cheesecloth.  Let cheese drain for at least 30 minutes. The longer it sits the more flavourful and creamy the ricotta will be.

 

Note: If curds do not start developing as your mixture comes to a boil, it means your lemon is not acidic enough. Add another tablespoon and stir being very careful not to disturb curds.

Note #2: When I was ready to eat the cheese, I gave the cloth a good squeeze to remove excess moisture. I’m not sure if this is appropriate practice, but it still tasted just wonderful to me.

 

Everything Else

If you don’t have hazelnuts or plums on hand, feel free to use a stone-fruit and nut of your choice. Peaches and pecans would be lovely together. Pistachios would be wonderful as well.

2 plums, pit removes and sliced
¼ cup skinned hazelnuts
¼ cup mint leaves
honey for drizzling
cinnamon, for garnish

Preheat oven to 325.

Place whole hazelnuts in a roasting pan and cook, shaking the pan every couple of minutes, until golden brown. About 7-8 minutes. Let nuts sit until cool to the touch.

Once hazelnuts have cooled, give them a quick run through with your knife so they are in large pieces.



Chop about half of the mint leaves, leaving the other half whole for presentation.

In 3-4 serving bowls, place a large spoonful of ricotta. Top each with 4 plum slices, a sprinkle of nuts, and some whole and chopped mint. Drizzle each bowl with honey and sprinkle with cinnamon to finish.



I asked Claire, who is the always-on-point wine blogger for local food blog FoodiePrints, what she would pair with this since I couldn’t resist giving a wine option to go along with such a pretty dish. She suggested a Sauternes would really rock with dessert. More specifically, a Chateau Guiraud. I had hoped to be able to try the pairing out before I shared but was unable to find for tonight. So hopefully you will do me the honor and report back on how wonderful I’m sure it is. 

Until we meet again. 

 

Whoooooeeeee. Ladies and gentlemen, it is a scorcher here in Ottawa. 30 degrees, sunny, and humid. And surprisingly, I’m loving it. No complaints from me (not to say there won’t be in the future. There will be. Lots. I promise) about this heat wave after weeks of dreary, wet weather. I’m only too happy to wipe the sweat from my brow 5 minutes after my second cold shower of the day.

Since I’m not totally insane (nor completely sane), I decided to keep the heat out of our already face-meltingly humid apartment by retiring to the balcony early in the evening and barbecuing for my first time in ages. Every time I use our little bitty balcony barbecue, I wonder why it’s taken me so long to do so. Everything tastes bigger, bolder and better when it’s grilled. Everything. And I’ve decided that this year, I’m going to test the limits of what ‘everything’ really means. But that’s all to come in the not so distant future. For now, I just wanted something simple and packed with flavours.



Grilled vegetables are high atop my list of most favourite summer things. The natural sweetness paired with the smokey flavour only a barbecue can lend takes your everyday vegetables, especially those lurking in the bottom of the crisper, inching close to death, feel indulgent and thoroughly satisfying. If we’re barbecuing, there are always vegetables of some sort peeking out from between whatever main course is charring away. I can’t think of one that wouldn’t taste better with a little caramelized flavour, so be creative!

I woke up craving soft, doughy flatbreads yesterday, so with that in mind, I decided they would be the perfect container to house the grilled veggies. Having not made flat bread before, I spent much of the day searching for one that was easy, and didn’t need an overnight rest. The one I found, from King Arthur Flour, was perfect. A simple dough that uses potato flour to keep the breads soft and chewy, an hour and a half to rest, and you’re ready to grill (or fry) some wonderfully soft, easily foldable flat breads to fill with whatever your heart desires. In this case, vegetables and a light, lemony herbed ricotta. It was a dish that was not only delicious, but fun to eat, allowing everyone to pile their bread with as much or as little as they please. If you’re looking for something more, grilled or slow cooked meat would be an absolutely perfect addition to this meal.




Grilled Vegetable Flatbreads with Lemon-Herb Ricotta Spread

Make the ricotta dip during the first resting period of the dough. It tastes better if it has some time to sit and soak in the flavours.

Prepare the vegetables during the last resting period of the flat breads. If they sit for too long, they may start to turn brown.


2 italian/graffitii eggplants, sliced in half lengthwise and then each halve sliced again (once more if large eggplant)
2 medium zucchini, sliced into long strips or large slices
3-4 green onions
2 red peppers, each cored, seeded and cut into large slices
olive oil
salt and pepper
Lemon-Herb Ricotta Spread (recipe follows)

Throw all prepared vegetables into a large pan. Drizzle with enough olive oil to lightly coat everything. Add a few pinches of salt and a few cracks of pepper. Toss to coat.

 

Flat breads
adapted from King Arthur Flour

2 cups All-Purpose Flour
1 1/4 cup boiling water

1/2 - 1 cup All Purpose Flour
1/4 cup potato flour
1 1/4 tsp salt
2 tbsp olive oil
1 tsp instant yeast

In a bowl, add the flour and boiling water and stir until smooth. Cover and let sit to cool for 30 minutes. This cooks some fo the flour first, which results in a soft dough that doesn’t taste as starchy.



Stir the 1/2 cup of flour (you may need a little more once you start mixing, keep the other 1/2 cup aside) and remaining ingredients together in the bowl of a stand mixer (or in a large bowl if you’re using a hand mixer). Add the cooled flour mixture and mix until well blended. It may seem dry at first, but it will come together. If it’s too sticky, add more all-purpose flour 1 tbsp at a time. The dough should be soft but not sticky. Attach the dough-hook and knead for 4 minutes until very soft. If you don’t have a mixer, you can easily knead by hand.

Put the dough in a large bowl, spritz or rub with a little oil, and cover. Place in a warm spot and let rest for 1 hour.

Turn the dough out onto a board and divide into 8 equal pieces. No need to be exact. Roll each piece into a ball and place back int he bowl. Cover and let rest for an additional 15-20 minutes.



At this point, the dough will be very easy to work with. Flatten each ball, and then roll out to approximately 7-8” in diameter.



Heat grill to medium-high (unless you have a dinky one like me, in which case heat to high).

Grill flat breads, two at a time for 1-2 minutes on each side. If bubbles appear, just pop with a toothpick or skewer. Set aside. If you want to keep them warm, put them between two slightly damp towels in an oven preheated to 200. I was happy with them a little cooler.




(our dinky little pathetic barbecue that I love so much!)

Grilled veggies until lightly charred on both sides, about 2-4 minutes on each side depending on vegetable (eggplant and zucchini take a little longer).

Pile vegetables onto a flatbread slathered with ricotta spread and enjoy!

Lemon Herb Ricotta Spread

1 1/2 cup best quality ricotta you can find
salt
1 clove garlic
1 tbsp mint, chopped
2 tbsp flat parsley, chopped
1 tbsp chives, chopped
zest of one lemon
1 tbsp lemon juice
salt and pepper to taste
olive oil

Add a pinch of salt and a garlic clove to a mortar. Smoosh and smash until it becomes a paste texture. Add the chopped herbs and give them a second or two of smooshing to bruise the leaves and bring out the flavours.



Add the lemon zest, juice and ricotta (I served the dip in my mortar to save on dishes, but if you don’t want to, feel free to add it all to a bowl). Stir until combined. Taste and season to your liking. Drizzle with a little olive oil. Cover and set in the fridge for an hour.