CRESCENTS OF MELON ON FRESH RICOTTA
Provided by Molly O'Neill
Categories project, dessert
Time 1h45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- To make the syrups, puree the blueberries in a food processor or blender and put them in a small pot. Add half the sugar and cup water, bring to a boil, then simmer for 2 minutes. Let cool before running the syrup through a fine- mesh strainer. Discard the solids. Then repeat the same process with the raspberries.
- To make the ricotta, line a mesh sieve with a double-layered square of cheesecloth, with plenty to overlap the sieve. Meanwhile, combine the milk, cream and yogurt in a pot over high heat and bring to a boil. Reduce the heat and simmer until the mixture begins to curdle, about 2 minutes.
- When the milk is curdled, pour it into the cheesecloth and allow it to drain about 5 minutes. Gather up the four corners of the cheesecloth, tie a stick into it as if for a satchel and prop the stick on the edges of a bowl and allow it to drain until firm, about 1 hour.
- When ready to serve, assemble 8 plates. Paint half of each plate with the blueberry syrup and half with the raspberry syrup. Mound 1/4 cup of the ricotta on the center of each plate. Stack 6 alternating slices of melon together and place on the plate so that the inside of their crescent shape faces the cheese; then fan them slightly. Garnish with an edible blossom. Repeat with the remaining 7 servings.
RICOTTA TOASTS WITH MELON, CORN AND SALAMI
Fresh cantaloupe and corn star in these meal-worthy toasts. They are mixed with spicy salami to complement their sweetness. You can use any cured meat with a kick, such as black pepper salami, cubed Spanish chorizo or torn soppressata. Whole-milk ricotta, made extra creamy with "milk" scraped from the corn cobs, is spread on crusty bread, then topped with the salad of melon, corn, salami, plus almonds and cilantro. Play with the balance of sweet, spicy, juicy and crunchy by adding fresh chile, thinly sliced cucumbers or snap peas or swapping the melon for stone fruit.
Provided by Ali Slagle
Categories sandwiches
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Use the blunt edge of a knife to scrape any corn milk off the cobs into a medium bowl. Add the ricotta to the corn milk, season with salt and pepper, and set aside.
- In a large bowl, stir together the corn kernels, cantaloupe, salami, cilantro, almonds and vinegar. Season generously with salt and pepper, then taste and adjust salt, pepper and vinegar until the flavors pop. (The salad will keep covered and refrigerated for up to 5 hours. Add the cilantro and almonds just before serving.)
- When ready to eat, cut or rip the baguette into 4 pieces crosswise, then cut or rip in half lengthwise through the middle (as if you're making a sandwich). Toast if you'd like. Spoon the ricotta onto the cut sides of the baguette, then top with the salad.
PASTA, RICOTTA AND BEET-GREEN PIE
Provided by Molly O'Neill
Categories dinner, pastas, main course
Time 2h40m
Yield Six servings
Number Of Ingredients 14
Steps:
- To make the pasta, combine the water and olive oil in a large bowl. Gradually stir in the salt and enough flour to make a soft, pliable dough. Knead the dough on a lightly floured surface until smooth. Shape it into a ball, cover with a damp towel and let rest for 1 hour.
- Meanwhile, to make the filling, bring a large pot of salted water to a boil. Add the beet greens and blanch until tender, about 4 to 5 minutes. Drain well, squeeze dry and chop coarsely.
- Melt the butter in a large skillet, add the onion and saute until soft, about 3 minutes. Add the beet greens and saute for 3 minutes more. Let cool. In a large bowl, whisk together the ricotta, eggs, marjoram, salt and pepper. Stir in the beet green mixture. Set aside.
- Divide the dough into 4 pieces, making 2 pieces slightly larger than the others. On a lightly floured surface, roll and stretch the larger pieces into rectangles about 12 1/2 by 7 1/2 inches and the smaller ones into rectangles about 11 by 6 inches, keeping the unused portions wrapped in a damp towel while you work.
- Preheat the oven to 350 degrees. Brush an 11 3/4-by-7 1/2-by-1 3/4-inch glass baking dish with 1 teaspoon of olive oil. Place 1 of the larger rectangles in the bottom of the dish and brush with 1 teaspoon of olive oil. Spread 1/3 of the ricotta filling over the dough, leaving a 3/4-inch border. Sprinkle with 1/4 cup of Parmesan. Top with 1 of the smaller rectangles, brush with 1 teaspoon of olive oil, spread with 1/3 of the ricotta filling and sprinkle with 1/4 cup of Parmesan.
- Repeat with the remaining small rectangle, 1 teaspoon of olive oil, the remaining ricotta filling and 1/4 cup of Parmesan. Top with the remaining pasta sheet and press the bottom sheet and the top sheet together, folding them over to form a rim. Brush with the remaining teaspoon of olive oil.
- Bake for 45 minutes. Cover with aluminum foil and continue baking until the pasta is tender throughout, about 15 minutes longer. Preheat the broiler. Uncover the dish and sprinkle with the remaining 1/4 cup of Parmesan. Broil until the cheese is browned, about 1 minute. Cut into squares and serve.
Nutrition Facts : @context http, Calories 722, UnsaturatedFat 20 grams, Carbohydrate 59 grams, Fat 39 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 18 grams, Sodium 701 milligrams, Sugar 1 gram, TransFat 0 grams
FRESH RICOTTA
Why make homemade ricotta? Because you can. And because the results are so much better than most of the packaged stuff you can buy, especially at the supermarket. Making it yourself is also less expensive than buying fresh ricotta at a fancy gourmet market.
Provided by Melissa Clark
Categories brunch, dinner, easy, lunch, quick, condiments, dips and spreads, appetizer
Time 30m
Yield About 1 1/2 cups
Number Of Ingredients 5
Steps:
- Line a colander with a quadruple layer of cheesecloth and set it over a bowl.
- In a large pot over medium-high heat, whisk together all ingredients until smooth. Bring to a simmer and heat until the mixture just begins to curdle. Pour mixture into colander. (For a drier ricotta with bigger curds, continue to simmer 1 to 2 minutes longer until mixture completely separates.)
- Stop draining when mixture begins to look like ricotta, 5 to 15 minutes, depending on how dry you like it. Transfer to an airtight container and store for up to two weeks.
Nutrition Facts : @context http, Calories 174, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 13 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 239 milligrams, Sugar 9 grams
POUNDCAKE FILLED WITH FRESH RASPBERRIES
From the outside, this looks like your standard, run-of-the mill poundcake. But slice into it, and you'll discover a ruby-red row of raspberries nestled into the sour cream-lemon cake. It's light yet moist, and the perfect end to a warm-weather meal. Serve with a dollop of whipped cream or Greek yogurt.
Provided by Molly O'Neill
Categories cakes, dessert
Time 1h40m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line a 9-inch loaf pan with parchment paper then butter and flour it. Using an electric mixer, cream together the butter and sugar until light. Mix in the lemon zest. Add the eggs, one at a time, mixing until light and fluffy. Mix in the vanilla.
- Sift together the flour, baking soda, baking powder and salt. Add the dry ingredients to the batter alternately with the sour cream, mixing just to combine. Spread half of the batter in the prepared pan. Cover with the raspberries. Top with the remaining batter, smoothing out the top.
- Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour and 20 minutes. Place on a rack to cool. Turn the cake out of the pan and dust the top with powdered sugar. Cut into slices and serve.
Nutrition Facts : @context http, Calories 423, UnsaturatedFat 6 grams, Carbohydrate 60 grams, Fat 18 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 10 grams, Sodium 309 milligrams, Sugar 33 grams, TransFat 0 grams
CUCUMBER PASTA
Provided by Molly O'Neill
Categories dinner, easy, quick, weekday, pastas, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the ricotta cheese in a serving bowl and beat with a fork until smooth. Stir in the garlic, cucumbers, salmon, parsley and capers.
- Cook the pasta in a large pot of well-salted boiling water until al dente. Drain. Add the pasta to the sauce mixture and toss. Season with salt and pepper, top with the mint and serve immediately.
Nutrition Facts : @context http, Calories 724, UnsaturatedFat 7 grams, Carbohydrate 99 grams, Fat 20 grams, Fiber 6 grams, Protein 38 grams, SaturatedFat 11 grams, Sodium 1197 milligrams, Sugar 7 grams
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