Between the previous pancetta and now the pork chops… I guess you could say I’m on a pig-kick, so I think I’m due for a break from the other white meat for awhile.
Billy mentioned pineapple salsa and it gave me the idea to make a pineapple mango salsa to pair with something a bit more bland. Since I was sick of cooking chicken breast I opted for pork chops (they were also on sale, win!)
They were out of this world!
No, but really… you’re oinkin’ for this recipe… so check it out after the jump…
Apologies for the lack of cheesy photo - but I made homemade ricotta Thursday evening and it was delicious… and addicting. I’ll be making this a lot more often now, especially with chocolate and sugar for a dessert mousse.
I stumbled across the recipe over at Food52. Check it out below:
Makes 2 cups
- 4 cups whole milk
- 1 cup heavy cream
- 3/4 cups buttermilk
- 1/2 teaspoon fine sea salt
Add the ingredients to a 4-quart pot. Bring to a very gentle boil over medium heat. Meanwhile, line a sieve or fine mesh strainer with a few layers of cheesecloth and place it over a deep bowl or pot.
Once the curds begin to separate from the whey (you’ll see little specks of white bob to the surface), stir gently and set heat to the lowest setting (see NOTE). Cook for 2 more minutes, then remove pot from heat and set on an unlit back burner for at least 30 minutes, and up to one hour. (this will help the curds further develop).
Gently ladle the curds into the cheesecloth-lined strainer (this helps produce a fluffier, creamier curd, than pouring it into the strainer). When all the curds have been spooned into the bowl, pull the cheesecloth up the sides to loosely cover the ricotta in the strainer. Let sit for 10 minutes to drain (this will yield a very moist ricotta. If using for a cake recipe, you may want to let it drain longer for a drier consistency).
Store in a tightly covered container in the refrigerator for up to three days.
NOTE: I’ve learned it likes to be left alone to produce the highest yield, so resist the temptation to stir it frequently once the curds begin to separate from the whey. One stir is enough, and if you’re curious, you can dip the spoon in the pot once or twice to see how the curds are developing.
Finally, guys. After a year of wanting one… I finally got one. Stay tuned!!!
They’re probably my favorite thing about carnivals, amusement parks, sports events and NYC in general. I love pretzels. I love the taste, texture, the crunch of the salt… they’re probably one of the best snacks out there. I decided to whip some up for my friend Kim’s carnival-themed birthday extravaganza. I yoinked the recipe from Elissa over at 17andBaking but the picture above is actually from Lillian at Sweets By Sillianah. Both of them are wonderful and I highly recommend you checkout their blogs as well!
I made these Thursday night for the party on Saturday. I highly recommend you make them the DAY you will be serving them so the toppings don’t soak into the pretzels and they stay fresh and tasty. Mine ended up a bit chewy after sitting around for more than a day. Also - if you want to use cinnamon and sugar as a topping, put it on AFTER! I did about of them before and they ended up caramelizing and looking burnt. Womp womp.
Anyway, recipe is after the jump!
finnsblog4 asked: Your blog is algebraic
Haha thanks Finn! You’re phantasmagorical.