A while back I had clipped a recipe for homemade ricotta cheese from a magazine. I never got around to making it, but I remembered it recently and decided it was worth a shot. Naturally, I couldn’t find the recipe. But you gotta love the internet, because a desired recipe is never more than a few clicks away.
The recipe below is from Epicurious.com. (A highly recommended site… and if you are the proud owner of an iPhone or iPad, you can download their app for free. It’s great – especially the iPad version. VERY convenient for use in the kitchen.)
Fresh Homemade Ricotta
Ingredients:
• 2 quarts whole milk
• 1 cup heavy cream
• 1/2 teaspoon salt
• 3 tablespoons fresh lemon juice
Special Equipment:
• Large sieve
• Fine-mesh cheesecloth
Line a large sieve with a layer of heavy-duty fine-mesh cheesecloth and place it over a large bowl.
Slowly bring milk, cream and salt to a rolling boil in a 6-quart heavy saucepan over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about two minutes.
Pour the mixture into the lined sieve and let it drain for 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator for 2 days.
While it’s simple enough to make on your own, I will admit that it is not really cost or time effective when compared with picking up a container of the packaged stuff at the grocery store. This recipe makes about two cups of ricotta, and you can probably buy that for around $3. The ingredients will cost you close to twice that much. Plus, it doesn’t have a long shelf life so you really need to make it and use it right away.
But… and here’s the big “but.” The cheese on its own is nothing spectacular. But when I used it to make lasagna for me and B, forget about it. It was the best tasting ricotta cheese I have ever had in a lasagna. It melted perfectly and was so creamy and delicious. Never before have I tasted anything like it!
It’s up to you… a more expensive, but all natural ricotta to be used for baking, or store bought ricotta without the fuss and the muss. You can’t go wrong either way, but my vote says homemade is worth a shot, at least for special occasions. More times than not , I will buy my ricotta. But the next time I make lasagna or manicotti, I think I’m going to literally put my money where my mouth is and spend the few extra dollars to make the dish that much more memorable.
Saturday, August 21, 2010
Wednesday, August 4, 2010
The Ultimate Beef Wellington for the Ultimate B
I know I’ve been an absentee blogger. I promise I have a really good excuse, but I won’t bore you with the sad details. Trust me, you are better off not knowing.
But I will share with you that the sad details that have kept me from writing have been accompanied by some happy news too. B asked me to marry him, and after a very brief engagement, we eloped last weekend in Vermont – just the two of us on a perfect day. (And to answer your next question, no we’re not having a baby!)
At first, we decided not to give each other wedding gifts. But then B decided that he wanted a gift after all. He wanted Beef Wellington back on the table.
Why was it off the table, you ask? It’s a long story. I’ll try to keep it brief. Last December, we were watching the Beef Wellington episode of Tyler’s Ultimate on the Food Network. B suggested that we make it for his aunt and uncle when we visit them over the holidays. Sure, great, why not?
Well, as it turns out, it wasn’t the best experience. For me. We had our first fight, I shed my first tears, and forever more Beef Wellington will be associated with that bad memory.
But B loved the meal and he’s been dying to make it again. And I have refused every time he’s asked. I told him flat out that Beef Wellington is off the table. I will never make it again.
Until now… putting it back on the table is the one thing he wants from me for a wedding gift. As bad as the memory is, there are worse things in the world and I really should count my blessings that the low point in our relationship is a bad day in the kitchen and not something much bigger.
So, I decided to be the bigger person and give B what he wants. Beef Wellington is back on the table.
And what did I get for a wedding gift from B? Diamond earrings. Hey, he had to make it worth my while, didn’t he?
Here it is folks… the recipe for Tyler Florence’s Ultimate Beef Wellington. As bad as the day was for me, I cannot deny that it was a delicious meal. Happy wedding, B. Thanks for marrying me. I love you!!!
The Ultimate Beef Wellington with Green Peppercorn Sauce
For the Duxelles:
• 3 pints (1 1/2 pounds) white button mushrooms
• 2 shallots, peeled and roughly chopped
• 4 cloves garlic, peeled and roughly chopped
• 2 sprigs fresh thyme, leaves only
• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
For the Beef:
• 1 (3-pound) center cut beef tenderloin (filet mignon), trimmed
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 12 thin slices prosciutto
• 6 sprigs of fresh thyme, leaves only
• 2 tablespoons Dijon mustard
• Flour, for rolling out puff pastry
• 1 pound puff pastry, thawed if using frozen
• 2 large eggs, lightly beaten
• 1/2 teaspoon coarse sea salt
• Minced chives, for garnish
For the Green Peppercorn Sauce:
• 2 tablespoons olive oil
• 2 shallots, sliced
• 2 cloves garlic, peeled and smashed
• 3 sprigs fresh thyme, leaves only
• 1 cup brandy
• 1 box beef stock
• 2 cups cream
• 2 tablespoons grainy mustard
• 1/2 cup green peppercorns in brine, drained, brine reserved
Preparing the Duxelles
Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.
Preparing the Beef
Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil - about 2 to 3 minutes. Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board.
Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains its shape.
Preheat oven to 425 degrees F.
On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef - saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet.
Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife - this creates vents that will allow the steam to escape when cooking. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer. Remove from oven and rest before cutting into thick slices. Garnish with minced chives, and serve with Green Peppercorn Sauce.
Preparing the Green Peppercorn Sauce
Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.
Takes about 6 hours to prepare, and serves 6-8 people.
But I will share with you that the sad details that have kept me from writing have been accompanied by some happy news too. B asked me to marry him, and after a very brief engagement, we eloped last weekend in Vermont – just the two of us on a perfect day. (And to answer your next question, no we’re not having a baby!)
At first, we decided not to give each other wedding gifts. But then B decided that he wanted a gift after all. He wanted Beef Wellington back on the table.
Why was it off the table, you ask? It’s a long story. I’ll try to keep it brief. Last December, we were watching the Beef Wellington episode of Tyler’s Ultimate on the Food Network. B suggested that we make it for his aunt and uncle when we visit them over the holidays. Sure, great, why not?
Well, as it turns out, it wasn’t the best experience. For me. We had our first fight, I shed my first tears, and forever more Beef Wellington will be associated with that bad memory.
But B loved the meal and he’s been dying to make it again. And I have refused every time he’s asked. I told him flat out that Beef Wellington is off the table. I will never make it again.
Until now… putting it back on the table is the one thing he wants from me for a wedding gift. As bad as the memory is, there are worse things in the world and I really should count my blessings that the low point in our relationship is a bad day in the kitchen and not something much bigger.
So, I decided to be the bigger person and give B what he wants. Beef Wellington is back on the table.
And what did I get for a wedding gift from B? Diamond earrings. Hey, he had to make it worth my while, didn’t he?
Here it is folks… the recipe for Tyler Florence’s Ultimate Beef Wellington. As bad as the day was for me, I cannot deny that it was a delicious meal. Happy wedding, B. Thanks for marrying me. I love you!!!
The Ultimate Beef Wellington with Green Peppercorn Sauce
• 3 pints (1 1/2 pounds) white button mushrooms
• 2 shallots, peeled and roughly chopped
• 4 cloves garlic, peeled and roughly chopped
• 2 sprigs fresh thyme, leaves only
• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
For the Beef:
• 1 (3-pound) center cut beef tenderloin (filet mignon), trimmed
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 12 thin slices prosciutto
• 6 sprigs of fresh thyme, leaves only
• 2 tablespoons Dijon mustard
• Flour, for rolling out puff pastry
• 1 pound puff pastry, thawed if using frozen
• 2 large eggs, lightly beaten
• 1/2 teaspoon coarse sea salt
• Minced chives, for garnish
For the Green Peppercorn Sauce:
• 2 tablespoons olive oil
• 2 shallots, sliced
• 2 cloves garlic, peeled and smashed
• 3 sprigs fresh thyme, leaves only
• 1 cup brandy
• 1 box beef stock
• 2 cups cream
• 2 tablespoons grainy mustard
• 1/2 cup green peppercorns in brine, drained, brine reserved
Preparing the Duxelles
Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.
Preparing the Beef
Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil - about 2 to 3 minutes. Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board.
Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains its shape.
Preheat oven to 425 degrees F.
On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef - saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet.
Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife - this creates vents that will allow the steam to escape when cooking. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer. Remove from oven and rest before cutting into thick slices. Garnish with minced chives, and serve with Green Peppercorn Sauce.
Preparing the Green Peppercorn Sauce
Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.
Takes about 6 hours to prepare, and serves 6-8 people.
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