Posts Tagged ‘ricotta’

Happy Birthday TC Josh and Ricotta Cheese….

// June 4th, 2011 // No Comments » // Blog, Recipes

Tin Chef Chuck

First, I would like to take this time to wish my fellow Tin Chef, Josh Happy Birthday.  Now what does that have to do with ricotta cheese you ask?  Nothing.

I just decide now would be a could time to talk about ricotta cheese.  I love the stuff and I am always picking up some for the store for pasta, ice cream or whatever other uses I can come with.  A while back, I came across a recipe allowing you to make your own ricotta.  I finally got around to giving it a try.  Two thumbs up here!  It’s really good, way better than the store bought pre-made stuff and it is super quick and easy.  It’s one of those things that can really impress people, as long as they don’t read this blog and find out how ridiculously simple it is to make.  So here is my recipe…

Materials:

  • 1/2 gallon of whole milk, preferably organic
  • 1 pint of buttermilk, again organic if you can find it
  • Cheesecloth
  • Colander and large glass bowl
  • Stainless steel saucepan

Instructions:

  1. Fold several layers of the cheesecloth and line the colander with it.
  2. Combine the milk and buttermilk in a large saucepan over medium-high heat.  Stir with a rubber or silicone spatula being sure to scrape the bottom of the pan.  You don’t want the milk to burn.
  3. Once the mixture is warm, you can stop stirring.  Continue heating until the temperature is between 175-180°F.
  4. You should now start to see lumps forming.  These are the curds separating from the whey.
  5. Remove the pan from the heat and carefully pour the mixture into the colander.
  6. Once it is well drained, carefully gather the edges of the cheesecloth and tie it into a small bag with some butchers string.
  7. Hang it from your faucet and allow it to cool and drain for another 10-15 minutes.
  8. Try to use it fresh or remove from the cheesecloth and refrigerate.

Give it a try- it’s awesome!  Now I need to figure out what to do with the whey.

So happy birthday again  Tin Chef Josh, won’t be long and your going to catch me!

TC Chuck

 

Spinach Ravioli with ricotta cheese and quail eggs

// December 16th, 2010 // No Comments » // Blog, Recipes

Tin Chef Chuck

Every now and then you hit one out of the park.  Not sure if it’s luck, good karma or what, but this was one of those nights.  It started out like any other ordinary evening.  I went to Churchill’s to pick up a few things and stumbled across a box of quail eggs.  I had been looking for these for at least a year.  I had a few steaks in the frig already and picked up a few walleye fillets for my son.  I didn’t have anything special in mind, but I picked up some organic baby spinach and ricotta cheese as well.  My brother-in-law Jimmy came over and we worked on the short bus for a while.  He really rocked out with the grinder…  but that is a different story and web site.

I decided to make ravioli.  I filled my food processor with as much spinach as I could jam into it.  I drizzled in a few teaspoons of olive oil, changed the blade to the dough mixer and added my pasta mix.  Four cups of flour, four eggs and a pinch or two of salt.  The dough was a little sticky, so it took another half cup of flour or so.  I then ran it through my Kitchen Aid with the past attachment.

Quail egg & Ricoota filling

For the filling, I mixed up the ricotta with some dried basil, salt, pepper and really good fresh parmigiano reggiano cheese.  I put it in a piping bag and piped out small rings on the pasta, about an inch and a half or so across.  I then cracked the quail eggs into the center of the ring.  I put another layer of spinach pasta on top and used a little water to seal the raviolis.

I dropped them into salted boiling water and cooked them for about 2 minutes, just until they began to float.  I couldn’t come up with a good idea for sauce, so I served them with a little bit of goats cheese.When I cut into one and tasted it- wow.  If I ever open a restaurant, these will definitely be on the menu.  The yolk was still soft and when mixed with the goats cheese, the ricotta filling and the fresh spinach pasta- just amazing.  I only wish the pictures could do it justice.  I really wish I would have made pictures of each step.  I definitely will next time.  This was actually really easy to make, but was one of those out of this world dishes- and I made it!  Give it a try, you’ll be hooked!

Tin Chef Chuck

Tin Chef spinach ravioli with ricotta and quail eggs