Homemade Herbed Ricotta

And we're back...with the perfect accompaniment for yesterday's rosemary parmesan crackers! I know you're thinking, "Geez, Cara...homemade cheese? Is that really necessary?"

Yes. Yes it is.

The process for ricotta takes maybe 20 minutes total. The recipe is simple and the taste will make you second guess any store-bought version. If you're not up for it in time for your New Years party, put this on your resolutions list: "MAKE HOMEMADE CHEESE."

While I'm not celebrating Christmas, I am looking forward to a relaxing evening with my family at home. We head out to sunny Los Angeles bright and early. I can't wait to share some of my favorite moments while I'm there. Happy holidays, ladies and gentleman!

homemade herbed ricotta

Makes approximately 2 cups

1 cup heavy cream

4 cups whole milk

3 tablespoons lemon juice

1 teaspoon kosher salt

Black pepper

1 tablespoon fresh dill, chopped

2 scallions, chopped

1. Dampen two layers of cheesecloth and place tightly over a fine sieve. Place sieve in a large bowl.

2. In a saucepan over medium-high heat, bring the milk, cream and salt to a rolling boil. Reduce heat to a simmer and immediately add lemon juice. Stirring constantly, simmer for 2 minutes, as mixture curdles. (Curdling may appear subtle, but if you touch the mixture, it should feel like soft clumps between your fingers.)

3. Slowly pour mixture through the cheesecloth. Allow to drain for 12-25 minutes, depending on whether you like your ricotta creamier or drier. Once it has reached your desired consistency, transfer ricotta to a bowl, cover tightly with plastic wrap, and chill for about an hour in the refrigerator.

4. Chop the dill and scallions. Add to the chilled ricotta, and season with freshly ground pepper, and stir until blended and creamy. Serve generously over freshly grilled bread or with rosemary parmesan crackers!

adapted from curly girl kitchen

Rosemary Parmesan Crackers

Wow. What a whirlwind of a week I have already had, and winter break has just begun. (Pardon my ridiculous use of alliteration...) I just got back from a quick pitstop in Austin for a final exam, weekend in Fayetteville, Arkansas to celebrate my boyfriend's graduation, and I'm already in re-packing mode for the next stops: Los Angeles, New Orleans and Cambodia! (Any meal recommendations?)

Today, I will be bringing back more posts to make up for my lack of time last week. And what better way to kick off some mouth watering new recipes than with New Years appetizers that will please any guest at your party. I'll be celebrating the new year down in New Orleans with plenty of creole goodness and good friends, but my St. Mary's reunion soon after in Memphis will indeed highlight these dishes!

Last weekend, my favorite co-chef Mary Catherine Hughes came over for an afternoon of foodie experimentation and much fun! With the holiday playlist on Pandora in the background, we hilariously yet successfully attempted a homemade cheese and cracker. MC and I realized that making the homemade version of classic holiday party appetizers does not require too much extra energy or stress; the taste is 100% worth it.

Below is our holiday spread. I will be posted the homemade herbed ricotta very soon, so be on the lookout!

rosemary parmesan crackers

Makes approximately 36 crackers

3/4 cup all-purpose flour

1 teaspoon coarse salt

2 teaspoons finely chopped rosemary, plus extra sprigs for garnish

3 tablespoons chilled unsalted butter, cut into small pieces

1 cup finely grated Parmesan cheese

5 tablespoons sour cream

1 large egg white, lightly beaten

1. Combine flour, salt, pepper, and rosemary in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. Add 1 tablespoon of the sour cream at a time, pulsing each time to combine. Process until dough comes together and is well combined.

2. Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and chill dough in the freezer for approximately 2 hours (or refrigerate overnight).

3. Heat oven to 325 degrees. Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Dip a sprig of rosemary into egg white, and place in center of a cracker slice; repeat with remaining rosemary and crackers. Bake immediately for 25 minutes, rotating sheet once, until crackers are golden brown and firm in the center, Transfer to a rack to cool and serve with your favorite dip (such as my homemade herbed ricotta) or cheese plate selections.

adapted from sacramento street

Shortbread Packages

Just a few nights ago, I found myself flipping through Martha's Baking Handbook and felt the sweet urge to master a new dessert. After a few hours of contemplating, measuring and mixing, my batch of shortbread turned out beautifully. But I felt that I couldn't simply hand over a box of cookies to a friend...packaging was absolutely necessary. I grabbed my gold and white baker's twine (from Target), a few pieces of parchment paper from the roll I used to bake the shortbread, and a gold sharpie.

The packaging is super easy and inexpensive, and it elevates a traditional cookie into a holiday treasure. Personalize each package of two (or four) shortbread sticks with handwritten notes and names. Get creative, ladies!

shortbread cookies

Makes approximately 24 sticks

3 sticks butter, room temperature

¾ cup plus 2 tablespoons powdered sugar

2 ½ cups all-purpose flour

¼ teaspoon salt

Granulated sugar, for sprinkling

1. Preheat oven to 325 degrees. Line one 8 x 12 inch rimmed baking sheet with parchment paper.

2. In small bowl, combine flour and salt and set aside. In a large bowl, beat butter on medium speed until light and airy, about 3-4 minutes. Add powdered sugar and continue to beat until well combined. Add flour mixture and stir on low speed, just until mixed. The texture should appear like a soft cookie dough.

3. Using an offset spatula, spread dough evenly across baking sheet. Place baking sheet in freezer for 10-15 minutes, or until dough is firm. Poke holes throughout dough with a fork and place in oven. Bake for 40-45 minutes, rotating baking sheet halfway through cooking time.

4. Remove from oven and place on wire rack. Immediately sprinkle granulated sugar on top. While still warm, use a large knife to cut 4 x 1 inch shortbread sticks. Cool shortbread completely in pan. Store in an airtight container for up to one week, or wrap and gift as I do here.

adapted from martha stewart

Uchiko-inspired Brussels Sprouts

True foodies, from my knowledge as a food fanatic and lifestyle blog intern, seem to find the utmost joy in occasions ranging from a well-crafted cheese board (guilty) to a new restaurant sighting (extra guilty) and an opportunity to meet culinary professionals (yet again, guilty).

When I received an invitation to attend Camille Styles' sushi-making field trip at Uchiko, my foodieness hit a whole new level. Is that even possible for me? I'm not quite sure. But it happened. Chad Wadsworth captured the unforgettable evening in Uchiko's private dining room with sake sipping, sushi rolling, and mingling with Uchiko chef de cuisine and staff.

Coincidentally, my friend Hannah Hausmann just sent me the recipe for these Uchiko-inspired brussels sprouts. Might I add that Uchiko's original version is worth the visit on its own. Enjoy a taste of Uchiko in your own home...and thank you for sharing, Hannah!

uchiko-inspired brussels sprouts

1 pound brussels sprouts
3 tablespoons grapeseed or canola oil
1⁄2 teaspoon sea salt
3 tablespoons sugar
3 tablespoons Asian fish sauce
2 tablespoons fresh lemon juice, plus extra for seasoning

1 heaping teaspoon Sriracha hot sauce
1 clove garlic, crushed 1⁄4 teaspoon black pepper

1. Preheat oven to 400 degrees.

2. Trim the sprouts by cutting off the stem end & peeling back a layer of leaves. Cut any large sprouts in half. Rinse sprouts in a bowl of cold water, and dry them with a clean towel.

3. Place sprouts in a single layer on a foil-lined cookie sheet and drizzle with oil. Toss to coat, and sprinkle generously with salt.

4. Bake for 45-55 minutes, stirring after 20 minutes, until crispy and tender. The outer leaves should be very dark, and the sprouts will be tender and fragrant when they are finished cooking.

5. During last 10 minutes of cooking, place sugar in a 12-inch frying pan over medium/high heat. Stir frequently with a wooden spoon until sugar is melted and amber colored. This should take about 2 – 3 minutes. Add 1⁄2 cup of very hot water (mixture will bubble), and stir until caramelized sugar is completely dissolved.

6. Stir in fish sauce, lemon juice, Sriracha, garlic, and black pepper. Continue to cook, stirring constantly, for 4-5 minutes, until mixture reduces. Remove from heat and set aside.

7. Arrange cooked Brussels sprouts on a serving dish and top with warm vinaigrette. Taste and season sprouts with additional lemon juice, salt and pepper before serving.

adapted from austin gastronomist

Herb and Heirloom Tomato Frittata

Heirlooms are rare this time of year, so take advantage of your local produce and pick 'em in time for your next Sunday brunch - perhaps Christmas or New Years? The cast-iron skillet showcases gorgeous hues of oranges and reds. Wake up your loved ones this weekend with the smell of fresh basil and sizzling on the stove.

Makes 6 servings

2 tablespoons olive oil 2 tablespoons butter, cubed 6 large eggs 3 tablespoons finely grated Parmesan cheese 3 tablespoons grated gruyere cheese 3-4 sticks asparagus, cut into 3-inch pieces on the diagonal 1 garlic clove, minced 1 tablespoon chopped pistou basil Handful of green basil Sea salt and freshly ground black pepper 1 1/2 pounds ripe heirloom tomatoes (mixed colors & sizes), cut crosswise into 1/4 inch slices

1. Preheat oven to 350 degrees.

2. Heat oil in a large skillet over medium-high heat. Lightly beat eggs in a medium bowl. Stir in sausage, cheese, pistou basil and garlic, cubes of butter and season with salt and pepper. When oil is shimmering, pour egg mixture into pan and cook until eggs begin to turn golden brown around the edges. Arrange tomato slices, asparagus and basil leaves on top of egg mixture. (Some tomato slices may sink.)

4. Transfer skillet to oven and bake frittata until eggs are just set in the center, 10-12 minutes. Using a heatproof spatula, loosen frittata from pan and slide onto a warm plate. Slice and serve warm or at room temperature.

adapted from f for food

Classic Peanut Butter Cookies

Don't we all need a bit of simplicity in our lives?  I don't know how you're feeling on this hump day, but I am currently stuck in the middle of final projects and internship hours before a much-awaited winter vacation. Here is a sweet treat that emulates simplicity from ingredient list to cook time. Set aside 20 minutes of baking therapy this week and make yourself a batch of peanut butter heaven!

classic peanut butter cookies

Makes approximately 30 cookies

1 cup sugar, 1/4 cup additional to roll cookies
1 stick butter, room temperature
1 egg
1 cup smooth peanut butter
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups flour

1. Preheat oven to 375 degrees. Grease a baking sheet with Pam.

2. In a large bowl, cream together sugar and butter. Beat in egg to mixture. Mix in peanut butter and vanilla until smooth and creamy. Stir in salt, baking soda and flour until well combined. 

3. Roll dough into 1-inch balls and then roll in a small bowl of remaining sugar. Place on baking sheet 2 inches apart and flatten with a fork in an "x" formation. Bake for 12 minutes.

adapted from food network