Roast Chicken + Bread Salad, Zuni Cafe Style

Zuni Cafe's Roast Chicken with Bread Salad

Roasting a whole chicken used to feel like an ordeal to meal. It certainly was a process, one never attempted mid-week. After poking a lemon with a skewer 25 times, smashing garlic cloves, chopping up carrots and shallots, stuffing the cavity and pinning the neck closed, I would swaddle the dear bird with twine, a poor attempt at trussing. Geez Louise — just thinking about all of the steps makes me question why I ever attempted whole roasted chicken at all.

If you, too, reserve roasting a whole chicken for special occasions only, please know that a super moist, most delicious chicken can be achieved in 45 minutes. It’s true. Best of all, it requires no trussing.

Many of you already know about the much adored Zuni Cafe roast chicken and bread salad recipe. Some of you may have even had the luxury of enjoying it at the beloved San Francisco cafe. From oysters to wood-fired baked bread to ricotta gnocchi to chocolate gâteau and biscotti, the Zuni dinner my husband and I enjoyed there with two dear friends rates as one of the best ever.

And the roast chicken and bread salad for us (and many others) remains the most memorable course. The dish is a sort of roast chicken panzanella, a combination of spicy mustard greens, sweet currants, toasted pine nuts, and chewy peasant-style bread. And the bread. Oh the bread! Saturated with pan drippings and a light vinaigrette, these irresistible cubes are the star of the dish. Seriously, I could eat the whole batch of bread salad alone. The Zuni cookbook, one of my favorites for its stories and thoughtfully written recipes, offers detailed instructions on choosing a chicken, on salting the chicken (what they refer to as the “practice of salting early”), and on assembling this whole dish. (If you’re looking for a food-related gift, this book is prefect for any foodie — it’s filled with goodies.)

Anyway, while I rarely make the bread salad recipe — it indeed is a bit of a process — I make the roast chicken at least once a week. I can never find birds under 4 lbs. (Zuni recommends using a 2 3/4 to 3 1/2 lb bird) but even so, with a hot cast iron skillet and the oven at 475ºF, my chickens finish cooking in 45 minutes consistently. And they are the juiciest, most flavorful chickens ever to emerge from my oven — the dark meat, my favorite, nearly falls off the bone, and the white white, infused with the flavors of sage and thyme (or whatever herb you’ve tucked under the skin) remains tender and juicy. It’s hard to refrain from gnawing on the bones while carving.

This time of year, nothing tastes better to me than a whole roasted chicken. A whole roasted chicken smothering a bread salad that is. While there’s nothing tricky about the bread salad recipe, somehow it always becomes more of a process than I anticipate. Perhaps it’s the way the recipe has been written — I always find my eyes glued to the book, rereading every paragraph to make sure I’m not missing a step. The recipe does not lack details that’s for sure, but it pays. When you’re feeling up for it, take a stab at this recipe. You won’t be disappointed.

roast chicken in cast iron skillet

mise en place

Mustard greens from our Olin-Fox Farms CSA:
mustard greens from Olin-Fox Farms CSA

bread for bread salad

scallions and garlic

bread with pine nuts, currants, scallions and garlic

Note: If you are making the bread salad recipe as well, read that recipe before starting the chicken. If you only have one oven, you might want to start on the bread salad recipe first — the bread needs to be briefly broiled.

Zuni Cafe Roast Chicken
Adapted from the Zuni Cafe Cookbook
Serves 2 to 4

One small chicken, 2 3/4 to 3 1/2-pounds (I can only find chickens over 4 lbs., but I always dig for the smallest bird on the shelf)
4 tender sprigs fresh thyme, marjoram, rosemary or sage, about 1/2 inch long
kosher salt
freshly cracked black pepper
A little water

The Zuni recipe calls for seasoning the chicken one to three days before serving. I never am this organized and find the cooking method to work just as well when the chicken is seasoned just before cooking. If, however, you want to stick to the Zuni method, use about 3/4 teaspoon of sea salt per pound of chicken. Season the chicken liberally all over with salt and pepper. Season the thick sections a little more heavily than the skinny ankles and wings. Sprinkle a little of the salt just inside the cavity, on the backbone, but don’t otherwise worry about seasoning the inside. Twist and tuck the wing tips behind the shoulders. Cover loosely and refrigerate.

If you choose to season the chicken just before roasting, start here:

1. Remove and discard the lump of fat inside the chicken. Rinse the chicken and pat very dry inside and out. Be thorough — a wet chicken will spend too much time steaming before it begins to turn golden brown. Approaching from the edge of the cavity, slide a finger under the skin of each of the breasts, making 2 little pockets. Now use the tip of your finger to gently loosen a pocket of skin on the outside of the thickest section of each thigh. Using your finger, shove an herb sprig into each of the 4 pockets.

2. Preheat the oven to 475°F. Choose a shallow flameproof roasting pan or dish barely larger than the chicken, or use a 10-inch skillet with an all-metal handle (I use a cast iron skillet). Preheat the pan over medium heat. Wipe the chicken dry and set it breast side up in the pan. It should sizzle.

3. Place the chicken in the pan in the center of the oven and listen and watch for it to start browning within 20 minutes. If it doesn’t, raise the temperature progressively until it does. The skin should blister, but if the chicken begins to char, or the fat is smoking, reduce temperature by 25 degrees. After about 30 minutes, turn the bird over — drying the bird and preheating the pan should keep the skin from sticking. Roast for another 10 to 20 minutes, depending on size, then flip back over to recrisp the breast skin, another 5 to 10 minutes.

Note: Every oven is different, but I have found consistent results with cooking the chicken breast side up for 30 minutes and breast side down for 15 minutes. My chickens (all about 4 lbs.) are almost always finished cooking after 45 minutes total — in other words, I skip the final 5 to 10 minute recrisping of the chicken breast side up.

If you are making the bread salad, continue to recipe below.

If you’re not making the bread salad:

4. Remove the chicken from the oven and turn off the heat. Lift the chicken from the roasting pan and set on a plate. Carefully pour the fat from the roasting pan, leaving the lean drippings behind. Add about a tablespoon of water to the hot pan and swirl it. Slash the stretched skin between the thighs and breasts of the chicken, then tilt the bird and plate over the roasting pan to drain the juice into the drippings. Set the chicken in a warm spot (which may be your stovetop) and leave to rest while you finish preparing your dinner (or the bread salad (recipe below)). The meat will become more tender and uniformly succulent as it cools.

Set a platter in the oven to warm for a minute or two. Cut the chicken into pieces; arrange on the warm platter. Tilt the roasting pan and skim the last of the fat. Place over medium-low heat, add any juice that has collected under the chicken, and bring to a simmer. Stir and scrape to soften any hard golden drippings. Taste — the juices will be extremely flavorful.

At this point, drizzle the chicken with some pan drippings if you wish (taste the drippings first — they tend to be very salty, which is perfect for the bread salad, but maybe too much for the chicken alone) or add to bread salad (see recipe below).

Zuni Cafe Bread Salad
Adapted from the Zuni Cafe Cookbook

Generous 8 ounces slightly stale open-crumbed, chewy, peasant-style bread (not sourdough)
6 to 8 tablespoons mild-tasting olive oil
1 1/2 tablespoons Champagne vinegar or white wine vinegar (I use white balsamic — love it)
Salt and freshly cracked black pepper
1 tablespoon dried currants
1 tablespoon red wine vinegar (or any vinegar, I used white balsamic again)
1 tablespoon warm water
2 tablespoons pine nuts (or more)
2 to 3 garlic cloves, slivered
1/4 cup slivered scallions (about 4 scallions), including a little of the green part
2 tablespoons lightly salted chicken stock or lightly salted water
A few handfuls of arugula, frisée, or red mustard greens, carefully washed and dried

1. Preheat the broiler. Carve off all of the crusts from your bread. Cut into a couple of large chunks. Arrange on a sheet pan and drizzle with olive oil. Broil very briefly, to crisp and lightly color the surface. Turn the bread chunks over and crisp the other side. Tear the chunks into a combination of irregular 2- to 3-inch wads, bite-sized bits, and fat crumbs. You should get about 4 cups.

2. Combine about 1/4 cup of the olive oil with the vinegar and salt and pepper to taste. Toss about 1/4 cup of this tart vinaigrette with the torn bread in a wide salad bowl; the bread will be unevenly dressed. Taste one of the more saturated pieces. If it is bland, add a little salt and pepper and toss again.

3. Place the currants in a small bowl and moisten with the red wine vinegar and water. Set aside. Toast the pine nuts in a dry skillet over medium heat, checking frequently and stirring every so often to make sure the nuts do not burn. Remove skillet from heat when nuts are golden.

4. Heat a spoonful of the olive oil in a small skillet, add the garlic and scallions, and cook over medium-low heat, stirring constantly, until softened. Don’t let them color. Scrape into the bread and fold to combine. Drain the plumped currants and fold them in, along with the pine nuts. Dribble the chicken stock or lightly salted water over the salad and fold again.

Taste a few pieces of bread — a fairly saturated one and a dryish one. If it is bland, add salt, pepper, and/or a few drops of vinegar, then toss well.

Pile the bread salad in a 1-quart shallow baking dish and tent with foil. Set the salad bowl aside to be used again later. Place the bread salad in the oven after you flip the chicken the final time, for about 5 to 10 minutes. (Note: I skip this step. I prefer the texture of the bread at room temperature. When I heat it, I find it loses some of its crisp texture.)

5. Remove the chicken from the oven and turn off the heat. Lift the chicken from the roasting pan and set on a plate. Carefully pour the fat from the roasting pan, leaving the lean drippings behind. Add about a tablespoon of water to the hot pan and swirl it. Slash the stretched skin between the thighs and breasts of the chicken, then tilt the bird and plate over the roasting pan to drain the juice into the drippings. Set the chicken in a warm spot (which may be your stovetop) and leave to rest while you finish preparing the bread salad. The meat will become more tender and uniformly succulent as it cools.

6. Tip the bread salad back into the salad bowl. It will be steamy-hot, a mixture of soft, moist wads, crispy-on-the-outside-but-moist-in-the-middle-wads, and a few downright crispy ones. Drizzle and toss with a spoonful of the pan juices. Add the greens, a drizzle of vinaigrette, and fold well. Taste again. Arrange bread salad on a platter. Top with carved chicken.

prepped chicken

carved chicken

Festive Treats, Pressed-Leaf Gift Tags & Happy Halloween!

triple treat cupcakes

Happy Halloween Everyone!

Here in the Stafford household we’re feeling particularly festive. Ella has been dressed in her costume since Monday. Yesterday I made candy corn-topped mini cupcakes. And today I found myself making pressed-leaf gift tags. What can I say? The spirit is strong this year.

The truth is that I made these treats against all of my instincts. I mean, it seems a little unnecessary to bake a peanut butter cup into a cupcake to then top it with more candy. Right? I’d so much rather just eat a brownie. Or a good cookie. Or the peanut butter cup on its own.

That said, these mini cupcakes are festive and fun, and if you’re looking for a way to spruce up your Halloween dessert spread, these triple-treat bites would certainly fit in. Feeling crafty? Adorn a clear plastic goodie bag with a pressed-leaf gift tag (see below) to make lovely little party favors.

Ella wishes you all a very Happy Halloween!
My little trick-or-treater

candy corn topped mini cupcake

Martha Stewart Pressed-Leaf Gift Tag:
gift bag with pressed-leaf gift tag

Halloween candy

unbaked treats

Mini Triple Treat Cupcakes
Source: Everyday Food October 2011

Notes: I used dark chocolate peanut butter cups. I prefer these treats frozen or chilled — they definitely taste better once they’ve cooled to room temperature at the very least.

Pressed-Leaf Halloween Gift Tags
Source: Martha Stewart

Reese's topped mini cupcakes

Butternut Squash and Crispy Sage Pizza, Five-Minutes-a-Day Style

butternut squash pizza with crispy sage

I have a pizza dough recipe I adore. I swore in fact I would never attempt another recipe. But then I saw this. Yes, the Hertzberg-Francois team has released another book: Artisan Pizza and Flatbread in Five Minutes a Day. I couldn’t resist. Oh wow, where to begin, where to begin?

Perhaps with Tuesday, when I made the book’s goat cheese and onion pizettes – so delicious! — a Balthazar recipe made with APin5 dough? Or with Wednesday’s pre-dinner snack, a bubbling flatbread topped with pear, gorgonzola, and arugula, a classic combination made even more delectable by a record-short prep time?

No, no. I need to begin with the above-pictured creation, a Chez Panisse Vegetables recipe made with five-minutes-a-day dough. Garlic oil, homemade ricotta, roasted butternut squash, fresh thyme and crispy sage, this pizza captures fall in every bite. Sure, preparing the toppings will take more than five minutes, but with homemade dough on hand, this recipe becomes nearly effortless.

Let’s just say it’s been a strong week in the kitchen thanks to this little genius of a recipe. I have much more to report about the book and the dough and the various recipes beyond flatbread and pizza — breadsticks and dips and bread bowls to name a few — but I’ll have to check back next week on those. I just wanted to give you all a head’s up: if you think you might enjoy making homemade pizza in a moment’s notice, this book is for you. It’s available for pre-order now.

Also, for more inspiration, advice and recipes, check out the Pizza in Five website.

butternut squash pizza with crispy sage

Butternut Squash from our Olin-Fox Farm CSA:
butternut squash, sage, and Parmigiano Reggiano

butternut squash, unbaked and baked

butternut squash pizza, unbaked and baked

Artisan Pizza in Five Minutes a Day, Master Recipe
Source: Artisan Pizza and Flatbread in Five Minutes a Day

Make the Dough

3 1/2 cups Lukewarm water
1 tablespoon yeast
1 1/2 tablespoons kosher salt
7 1/2 cups (2 lbs. 6 oz.) unbleached all purpose flour

1. Add yeast to the water in a 5-qt bowl or, preferably, in a lidded (not airtight) plastic food container or storage bucket. Don’t worry about getting the yeast to dissolve completely. Add the flour and salt and mix with a wooden spoon (or food processor or stand mixer) until incorporated.(Note: Recipe in book calls for adding salt and yeast to the water together, but I always get nervous adding salt to yeast. If you don’t share this fear, just mix the water, yeast and salt together in the same step.) You might need to use wet hands to get the last bit of flour to incorporate (I did not) if you’re not using a machine. Do not knead; it isn’t necessary. You’re finished when everything is uniformly moistened without dry patches. This step is done in a matter of minutes and yields dough that is loose enough to conform to its container.

2. Cover vessel with a non-airtight lid and allow dough to rise at room temperature until it begins to flatten on the top, about two hours, depending on the temperature of the room and the initial temperature of the water. Do not punch down the dough!

3. Refrigerate the dough overnight or for at least 3 hours. Once it’s refrigerated, the dough will collapse, and it will never rise again in the bucket — that’s normal for this dough. Store the dough in the refrigerator and use over the next 14 days.

On Baking Day

1. Prepare toppings in advance. See recipes below.

2. Thirty minutes before you’re ready to bake, preheat a baking stone at your oven’s highest temperature, placed in the bottom third of the oven. Note: I do not own a pizza stone and have discovered great results by simply baking the pizza on a parchment lined jelly roll pan. Do not use an insulated baking sheet — this will not yield as crispy a crust as traditional baking pan.

3. If you are using a baking stone, prepare a pizza peel with flour, cornmeal or parchment paper to prevent sticking. Sprinkle the surface of your refrigerated dough with flour. Pull up and cut off a 1/2-pound (orange-size) piece of dough, using a serrated knife or kitchen shears. Hold the piece of dough in your hands and add a little more flour as needed so it wont stick to your hands. Gently stretch the surface of the dough around to the bottom on all four sides, rotating the dough a quarter turn as you go to form a ball. Most of the dusting flour will fall off; it’s not intended to be incorporated onto the dough. The bottom of the dough may appear to be a collection of bunched ends, but it will flatten out and adhere once you roll it into a pizza or flatbread. The entire process should take no longer than 20 to 30 seconds.

4. Flatten the dough with your hands and a rolling pin on a work surface or directly onto the pizza peel (if using) to produce a 1/8-inch-thick round, dusting with flour to keep the dough from adhering to your work surface. The dough round should be about 12-inches across. Use a dough scraper to transfer the round to pizza peel or to a parchment paper-lined baking sheet.

5. Add your toppings (see recipe below if you wish.)

6. Slide pizza onto baking stone or place sheet pan in oven. Bake 8 to 10 minutes, turning half way if one side is browning faster than the other. Bake for as long as five minutes more if necessary.

Butternut Squash Pizza with Crispy Sage
Inspired by a recipe in Chez Panisse Vegetables
Yield = one 12-inch pizza

1 small butternut squash (about a pound, but you will likely have leftover squash)
olive oil
kosher salt
2 cloves garlic
fresh ricotta cheese
a few sprigs thyme, leaves removed
1/4 cup freshly grated Parmigiano Reggiano
10-15 sage leaves
canola oil for frying

Notes: Original recipe called for mozzarella and Gruyère cheeses as well as parsley and fresh squeezed lemon as final seasonings.

1. Preheat the oven to 400ºF. Remove the skin: Slice the top of the squash about 1/2-inch under the stem to create a flat edge. Repeat with the other end. Cut crosswise through the squash just above the bulb — cutting the squash into two pieces makes the peeling process easier. Note: I made only one pizza, so I only peeled the longer portion (the non bulb portion) of the butternut squash. Stand the squash (whichever piece you want to peel first) upright and, being careful not to slice off your fingers, run your knife down the sides of the squash removing the peel along the way. Repeat with bulb portion if desired. After peeling the bulb portion, cut it in half, scoop out seeds and discard. Cut the peeled squash crosswise into 1/4-inch thick slices. I used a mandoline, which saves time and creates uniform pieces, but using a knife works just fine, too.

2. Place the slices of squash on a baking sheet, drizzle with olive oil, season with kosher salt to taste, toss to coat, redistribute onto sheet in one layer and place in the oven for about 20 minutes, or until fork tender.

3. Meanwhile, peel and finely chop the garlic and add it to about 1/4 cup of olive oil. After rolling out a pizza round and placing it on a prepared baking sheet (see recipe above), brush dough with the garlic olive oil. (I spooned some of the oil into the center of the dough and then, using the back of my spoon, spread it over the dough to coat evenly.) Spread a thin layer of fresh ricotta over the garlic oil. Sprinkle with fresh thyme to taste. Top with baked squash slices. Top with grated Parmigiano. Bake for 8 to 10 minutes.

4. Meanwhile, fry the sage. The book recipe does not give detailed instructions for this step, and after a few burnt batches of leaves, I turned to the internet for some advice. The sage leaves should take no longer than 5 seconds in hot oil to crisp up. I didn’t use a thermometer or a deep fryer, so it was a trial and error process, but I found that frying the leaves one at a time in a small sauté pan filled with a layer of canola oil worked well ultimately. I had to take the pan off the heat every so often, but once I got the hang of it, it was a simple process and well worth the effort — the crispy sage adds a really nice flavor.

5. Remove the pizza from the oven and top with the crispy sage. Yum!

Pumpkin Bread

cut loaf of pumpkin bread

Everyone and their mother has a recipe for pumpkin bread. This happens to be my mother’s recipe — not sure where it originates beyond her — and it is incredibly delicious. Made with oil not butter, the batter comes together in minutes. I mixed mine the night before baking, and used mini loaf pans because, well because, I think they’re cute, and I suppose because I’m getting excited for the impending homemade-gift-giving holiday season.

What else can I say here? Like many of you I suspect, I am consumed by all things pumpkin at the moment…can’t stop dreaming about pumpkin muffins, cheesecake, soup, lattes, fritters, gnocchi, gnudi, yadi yadi yadi. Tis the season! If you don’t have a recipe for pumpkin quick bread up your sleeve, this one is a winner. Happy fall!

pumpkin bread

pumpkin bread batter

pumpkin bread

Pumpkin Bread
Yield = 2 standard loaf pans or 5 mini loaf pans

Mini loaf pans can be purchased here.
Disposable loaf pans can be purchased here, too.

2 c. sugar
1 c. canola oil
4 eggs
16 oz. canned pumpkin (not pie filling)
3/4 cup water
3 c. flour
2 tsp. baking soda
1/2 tsp. table salt
2 tsp. cinnamon
1/2 tsp. cloves (optional — I didn’t have any so didn’t use any)
1/2 tsp. nutmeg (or less — I used about 1/4 tsp.)
1/2 tsp. allspice (optional — I didn’t have any so didn’t use any)

1. Preheat oven to 350ºF. Grease loaf pans with butter or non-stick spray.

2. Using a stand mixer or hand mixer, beat sugar and oil together until blended. Add eggs one at a time mixing after each addition. Add pumpkin purée and water and mix until blended.

3. Whisk together the flour, baking soda, salt, cinnamon, clove, nutmeg, and allspice. Add to the mixer and mix only until just incorporated. Pour batter into prepared pans.

4. Bake for about an hour (if using standard loaf pans) but start checking for doneness after 45 minutes — the loaves are done when center springs back when touched. Note: When using the small pans, the loaves should be done in under 45 minutes. I started checking after 30 minutes, and the loaves were done after about 35 minutes (or maybe a minute or two longer…lost track of time.)

I love these disposable mini loaf pans, too. They are so pretty! Wonderful for gift giving. I actually baked the loaves in my mini pans before transferring them to the disposable pans — I was thinking this would be less messy —but…oopsidasies, the disposable pans are a wee bit smaller than my non-disposable pans. I kind of had to squeeze the baked loaf to get it to fit. It worked out fine, but next time I’d just as soon bake the loaf in the disposable pan. That’s what it’s for after all, right?

pumpkin bread as gift

pumpkin bread

When People Come to Visit…

almond coconut granola

…it’s always nice to have some baked goods on hand. Here are four that never fail to please.

1. Granola. I don’t know anyone who doesn’t welcome a bowl of homemade granola with milk or yogurt topped with fresh berries or sliced banana first thing in the morning. This also is my go-to gift for a host or hostess and my most-often requested recipe. (Note: I’ve made a few changes, which are listed below. It’s now much less fussy, a teensy bit less sweet, and still just as delicious.)

2. Biscotti. I’ve never had anyone pass on a homemade biscotti with their morning beverage. These are perfect with coffee, tea, hot chocolate…anything really.

baked almond biscotti

3. Salted Oatmeal Cookies. While I consider numbers 1 and 2 to be essentials, it doesn’t hurt to have a jar filled with these salted oatmeal cookies on hand either. I’ve been making this Washington Post recipe since 2007, when my teensy grandmother snipped it out of her Wednesday paper and saved it for me. She was so wonderful. A perfect balance of sweet and salty, these cookies are one of my favorites. Your guests will adore them (and you), too.

salted oatmeal cookies

salted oatmeal cookies

4. Honey Whole Wheat Toasting Bread. Finally, if you’re feeling particularly domestic, it’s especially nice to have a couple of loaves of honey whole wheat bread kicking around. Made with leftover coffee, this good-old-fashioned recipe — no no-knead-super-slow-rise tricks here — hails from the Bakery Lane cookbook. I wish I had a photograph of my mother’s copy, now held together by rubber bands and twine. It’s filled with goodies.

honey whole wheat bread

honey whole wheat bread

baked almond biscotti

Recipes

Notes: I’ve posted the granola and biscotti recipes before but I have updated them a tiny bit. I am preferring things less sweet these days, so I’ve cut back the sugar in the biscotti by a quarter cup, and I don’t bother with the egg wash and sugar glaze before baking — the biscotti are just as delicious. And for the granola, I rarely bother making the candied almonds and cashews, (though they do add a nice touch if you plan on giving the granola as a gift.) I also have cut back the amount of coconut a teensy bit and replaced that amount with more sliced almonds. Again, the granola is just as delicious.

Vanilla-Almond Biscotti
Yield = About 30

Note: My original recipe, which is a little more fussy, offers instructions for folding in pistachios and dried cherries as well as for dipping in white or dark chocolate. It can be found here.

½ cup (1 stick) unsalted butter
1¼ cups sugar
¼ cup light brown sugar
2 eggs
1½ teaspoons vanilla
3 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon kosher salt
½ cup sliced almonds

1. In the bowl of a standing mixer fitted with the paddle attachment, cream the butter with the sugars until well blended. Add the eggs one at a time, mixing after each addition. Add the vanilla and blend again.

2. In a separate bowl, whisk together the flour, baking powder and salt. Stir in the sliced almonds. Add the dry ingredients to the mixer and blend on low-speed until just combined.

3. Remove the dough from the mixer and divide into two equal portions. Plop one portion onto a parchment paper- or Silpat- lined baking sheet. Form into a longish rectangle about an inch high. Repeat with remaining log. If you have the time, chill logs for an hour. (At this point, too, the logs can be wrapped in plastic wrap and chilled for as long as 3 days (maybe longer…never tried it).)

4. Preheat oven to 350˚F. Bake for 30-35 minutes, until the logs are evenly golden brown. Remove from oven and place on cooling rack. Let cool for 5 to 10 minutes. Carefully transfer logs to a cutting board. Cut the log crosswise on a slight bias with a sharp knife or a bench scraper. Lay the cut slices on their sides on the baking sheet. Return pan to the oven for another 5 minutes. Remove pan from oven. flip biscotti over, and return to the oven for another five minutes. Remove from the oven and let the biscotti cool on baking sheet for 5 minutes before transferring to a cooking rack. Cool completely.

almond coconut granola

Homemade Granola

Notes: As I mentioned above, I have blogged about this recipe before. The original recipe is much fussier, but take a look if you feel like adding more nuts and dried fruit in the mix. Also, I am now actually partial to this toasted muesli recipe — it’s less sweet and easier to throw together.

4 cups (14 oz.) rolled oats
a scant 2 cups (6 oz.) unsweetened or sweetened, shredded coconut*
a heaping 2 cups (7.25 oz.) sliced almonds*
½ cup (4 oz.) vegetable oil
2/3 cup (7.25 oz) honey
1 teaspoon vanilla extract
½ teaspoon sea salt or 1 teaspoon kosher salt

*Sorry for the imprecise measurements here. Originally, I used 2 cups of coconut and 2 cups of almonds. I now use my digital scale when I measure out these dry ingredients, so the 6 oz. of coconut (which comes out to be 1.8 cups) is accurate and the 7.25 oz. of almonds is accurate, but I’ve never used my dry measuring cups to figure out precise dry measurements. If this is your first time making this and you want to play is safe, just measure out 2 cups of each the coconut and the almonds. Next time around you will know how to adjust the quantities to get the sweetness right for you. Also, I recently (March 2013) stopped using sweetened shredded coconut in this recipe. Read this post if you are curious as to why.

1. Preheat the oven to 350ºF. In a large bowl, combine oats, coconut and almonds and gently stir or toss with your hands to mix well.

2. In a small saucepan, combine oil, honey, vanilla and salt and heat for 2 to 3 minutes, stirring to emulsify slightly. (Note: Sometimes I don’t even bother heating this — I just whisk it really well and then pour it over. It is a little harder to incorporate into the oats if you don’t heat it up, but I hate having to clean an extra pan. A quick zap in the microwave might be a good option? I don’t own one so I can’t advise on time.) Pour the oil mixture over the oat mixture and with a spatula stir until evenly coated.

3. Spread mixture onto a rimmed baking sheet and bake for 20 minutes. Remove from oven and stir well, bringing the oat mixture closest to the edges into the center and pushing the center mixture towards the edges. Return to the oven and bake for 10 more minutes, checking when 1 to 2 minutes remain. Be very careful at the end: the coconut will burn easily, leaving the granola with a bitter, burnt taste. Remove pan from the oven, place on a cooling rack and leave undisturbed until completely cool, at least one hour.

almond coconut granola

Salted Oatmeal Cookies
Source: The Washington Post, June 13, 2007

Notes from the Washington Post:

This cookie is all about the oats, without much spice to interfere with their earthy taste. It’s also a great dough to make ahead and keep on hand to bake off a few when the urge hits. Refrigerate the dough for several days. The cookies can be stored in an airtight tin for up to 1 week.

Makes 18 cookies

Ingredients:

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 cup light brown sugar
1/2 cup sugar
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 teaspoon table salt (This is my addition — the original recipe calls for no salt in the actual cookie, but I think it needs it.)
2 cups rolled oats (not quick-cooking)
2 large eggs
1 teaspoon vanilla extract
Sea salt, for sprinkling

Directions:

(Notes: I’ve adjusted the order of instructions. If you’d like to see the original recipe, click here.)

1. In a large bowl of a stand mixer fitted with the paddle attachment, beat the butter for a few minutes on medium-high speed until light and fluffy. Scrape down the sides of the stand mixer bowl and add the sugars, beating until the mixture is well blended. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon and table salt. Stir in the oats, and set aside.

2. Reduce the speed to medium and add the eggs and vanilla extract, mixing until incorporated. Reduce the speed to low and add the dry ingredients, scraping down the sides of the bowl as necessary and mixing just until they are incorporated. Cover the bowl with plastic wrap and chill the dough for at least an hour before baking. (Notes: I like to portion my cookies before chilling because the dough is easier to work with. I also weigh my cookies — I know, it’s totally anal — but doing this does ensure even baking of the cookies. I portion this dough into 1.25 oz balls and then chill all of the balls for at least an hour before baking.)

3. Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper.

4. Form the dough into golf ball-size balls and place about 2 inches apart on the baking sheet. (I bake 6 at a time and flatten the balls slightly when placing them on the cookie sheet.) Sprinkle sea salt generously on top of each ball of dough. Bake 1 sheet at a time for 11 to 15 minutes or until the cookies are puffed and beginning to turn golden, being careful not to overbake. (Notes: Bake one batch and let cool completely before deciding on the time. I find that these cookies really continue cooking (like most cookies) once they’ve been removed from the oven, and these really are best when the center of the cookies is on the chewy/doughy side. I find 13 minutes to be about right.) Place the cookie sheet on a wire rack to cool completely.

salted oatmeal cookies

Honey Whole Wheat Bread
Yield= 2 traditional loafpan-sized loaves

2 + 2/3 cups coffee (at the most — I used less than 1 cup of coffee in this batch and substituted water for the remainder)
2/3 cup water
1/3 cup honey
1 package active dry yeast
1 T. kosher salt
1/2 cup yellow cornmeal
4 1/2 cups whole wheat flour
4 cups all-purpose flour

1. Combine coffee, the 2/3 cup water and the honey in a large bowl or in a large bowl of a stand mixer. Stir yeast into 1/2 cup of lukewarm water. Let stand until dissolved then add to coffee mixture.

2. Whisk together salt, cornmeal and flours. If using a stand mixer, add all of the dry mixture to the wet mixture. Knead for about 8 minutes or until the dough is smooth and wrapped around the dough hook. If kneading by hand, stir in about half of the dry mixture. Add more and more of the mixture until you need to turn the dough out onto a work surface to get it all incorporated. Knead for about 8 minutes or until the dough is smooth.

3. Place dough in a large bowl greased with a light layer of olive oil. Turn dough to coat. Cover with plastic wrap or a damp kitchen towel (run a tea towel under hot water, ring it out, then place on top of bowl) and let rise until doubled in bulk (this may take as long as 2 hours). (Tip: If you are looking for a warm spot to let your dough to rise, turn your oven to its highest setting and let it warm for 1 minute. Turn off the heat, place your tea towel-covered bowl of dough inside and close the oven door.)

4. Once dough has doubled, punch it down. Grease two standard sized loaf pans generously with butter. Divide dough into two equal portions. Quickly shape each portion into a loaf-like mass and plop into prepared pans. Let rise until dough reaches just below the top of the pan. This may take as long as 45 minutes. (I like to place my loaf pans on top of the oven while it preheats. This usually speeds up the second rising.) Preheat oven for 375ºF.

5. Bake loaves for 45 minutes. Turn loaves out onto cooling rack. If you can refrain, let cool for at least 20 minutes before cutting.

toasted and buttered bread...so yummy

Eggplant Involtini

cooked involtini

On the fussiness scale, this recipe is up there. I hate to start on such a negative note, especially when these little ricotta-stuffed rolls turned out to be so stinking good, but I’ve become really lazy in the kitchen. When I see recipes that call for salting and draining and blotting dry, or for deep frying, or for assembling little parcels — as adorable as they may be — I tend to shy away.

But I’ve had this recipe bookmarked since last Christmas when I first opened Tartine Bread. And with eggplant season peaking and with my homemade tomato sauce and ricotta cheese obsession persisting, the timing seemed right. And right it was. Oh boy. Somehow the flavors of lemon and thyme in the ricotta cheese pervade the eggplant shells, all of which meld together with the fresh tomato and cream sauce base, a perfect combination in this early fall dish.

Seriously, please don’t let the opening of this post deter you from this recipe. Try to remember that I’m lazy, you’re not. I have to admit, too, that the dish came together much faster than I had anticipated. And while I begrudgingly trudged through each step of the recipe, I ultimately found myself enjoying the stuffing and the rolling and the assembling of the eggplant packages. I know you will, too.

Oh, one last thought. Are you thinking about baking this weekend? Perhaps with plums? If so, I recommend you take a look at these posts, one from The Garden of Eden and the other from House to Haus. I made the zwetschgentorte today actually — delicious! — and I can’t stop thinking about Darcy’s Plum crumble. Hoping to get around to it this weekend as well. Yum yum yum yum yum.

cooked involtini

lemon & thyme

fried eggplant

assembled involtini in dishes

involtini, rolled

Involtini

Adapted from Tartine Bread
Serves 2

Notes:
• I made a half recipe.
• The book offers a recipe for tomato sauce, which I’m sure is delicious, but I have been hooked on this one since discovering it.
• I used these fabulous mini gratin dishes, but feel free to use a standard sized baking dish.

Involtini

1 eggplant
kosher salt
olive oil for frying (I used canola oil)
tomato sauce, this is the one I adore, but feel free to use your favorite store-bought
heavy cream
freshly grated Asiago cheese or Parmigiano Reggiano (I used parm)

Stuffing

bread crumbs, about 1/2 cup, made from about 3 slices day-old bread*
1 cup whole milk ricotta, homemade is easy and delicious
grated zest of 1 lemon
juice of 1/2 lemon
1 tsp. fresh thyme leaves, minced
1/4 tsp. kosher salt

1. Trim the stem end of each eggplant. Using a mandoline, cut the eggplant lenthwise into 1/4-inch thick slices. You should have about 12 slices. Sprinkle the eggplant on both sides with kosher salt, layer them in a colander, and let stand for 1 hour. (I was impatient and only let them drain for about a half hour… worked out just fine.) Press the moisture from the eggplant and blot them dry with paper towels. Pour olive (or canola) oil to a depth of 1 inch in a deep, heavy saucepan or large skillet (I used a cast iron pan) and heat to 360ºF on a deep-frying thermometer. (I did not use a thermometer — just watched the oil and tested when I thought it was ready.) Place 3 to 4 eggplant slices in the hot oil and cook until the slices take on some color, 3 to 4 minutes. Using tongs, transfer the slices to a colander (or paper-towel lined plate) to drain. Repeat with remaining slices.

2. Meanwhile, make the stuffing. In a bowl, stir together the bread crumbs, ricotta, lemon zest, juice, thyme and salt.

3. Preheat the oven to 425ºF. Spoon tomato sauce into a medium-sized baking dish (or individual gratin dishes) till bottom of dish is covered in a thin layer. Place a spoonful of filling at one end of each of the eggplant slices. Roll the slice around the filling and place it seam-side down in the dish on top of the tomato sauce. Spoon a tablespoon of cream (or less) over each roll to moisten. Bake until the edges of sauce around the sides of the dish are dark and the rolls are nicely caramelized, 20 to 25 minutes. Garnish with the Asiago (or parm) before serving.

* After burning a batch of homemade bread crumbs, I decided to go with Panko. If you want to make homemade, do something like this:

Homemade Bread Crumbs

3 slices day-old bread*, each 1-inch thick, torn into 1 1/2-inch chunks
2 T. olive oil
kosher salt
1/2 tsp. herbes de provence** (optional)

1. Preheat the oven to 400ºF. In a bowl, toss the torn bread with the olive oil and a pinch of salt. Add the herbes if using. Spread the bread evenly on a baking sheet and bake until golden brown and crisp, about 15 minutes. Midway through baking, redistribute the croutons if they are coloring unevenly. Once cooled, place croutons in a ziplock bag and using a rolling pin or your hands, crumble them more finely.

involtini, one down

Addictive Kale Caesar Salad with Brioche Croutons

kale caesar salad with brioche croutons

I have a question for all of you mortar and pestle users out there: Do you find us knife-wielding, blender-pulsing, whisk-twirling folk offensive? You probably do. I suspect Tartine’s Chad Robertson would not approve of my adaptation of his caesar dressing recipe. I used a knife first, and then a whisk. I’m not going to lie. I didn’t even reach for the mortar and pestle.

I suppose I shouldn’t be so skeptical of a technique before trying it, but the idea of using a pestle to work olive oil into a stable emulsion scared me. I’m just not that hard core. And as I read the recipe over and over again, I couldn’t help but think about who I was dealing with — did you know that Robertson doesn’t even own a toaster? It’s true. He and his wife, Liz Prueitt, toast their bread in a black steel omelet pan instead. That’s hard core. I’m just not there. I reached for an old standby: Whisk. He did not fail me. This dressing, made without mayonnaise or cheese, is lemony and lighter than most caesar dressings and is a wonderful complement to kale, an unsuspecting substitute in a classic dish.

I find this salad addictive. I’ve always loved kale wilted in soups or sautéed with garlic and tossed into pastas. And I love it in the form of chips. But I never imagined enjoying it raw until I dined at True Food Kitchen, where they serve a Tuscan kale salad made with bread crumbs, grated Pecorino and crushed red pepper flakes. It’s a delicious combination. Since discovering Robertson’s kale caesar last week, I’ve made it twice more, and I suspect it will be a mainstay on the dinner table this fall and winter. I’m already looking forward to it.

Kale from our Olin-Fox Farm CSA:
caesar dressing ingredients

kale caesar salad with brioche croutons

I finally got around to making the brioche recipe in Artisan Bread in Five Minutes a Day. It is delicious. I made several loaves of bread as well as a batch of the Sticky Pecan Caramel Rolls with the dough, and will report back on that shortly. I also used leftover brioche to make the croutons, which were delicious, but an unnecessary treat — any good bakery-style bread will suffice for these croutons.

homemade brioche

The Tartine Bread crouton recipe calls for an optional pinch of herbes de provence, which added a surprisingly nice flavor to the croutons.

brioche croutons, unbaked

brioche croutons, baked

Kale Caesar Salad
Adapted from Tartine Bread
Serves: 4 to 6

Note: The measurements below are those that are given in the book. Obviously, adjust quantities as needed. I tossed enough kale for two people with dressing to taste. I also added the croutons and Parmigiano Reggiano to taste.

2 lbs. black, Tuscan or dinosaur kale, center stems removed, and torn
croutons (recipe below)
2/3 cup grated Parmigiano Reggiano
Caesar dressing (recipe below)

In a large bowl, combine the kale and croutons. Pour the dressing to taste over top and toss to coat. Add the Parmesan, toss again, and serve.

Caesar Dressing

Note: I made a half-batch of this recipe. I did not use a mortar and pestle, but if you are an adept m&p user, feel free. Also, if you have a caesar dressing that you love, feel free to substitute that in. In essence, this recipe is no more than a traditional caesar salad with kale swapped in for romaine. That said, I do really like this dressing — made without mayonnaise or cheese, it’s lemony and lighter than most caesar dressings I’ve come across.

2 lemons or 1/4 cup white balsamic vinegar*
3 cloves garlic
6 olive oil-packed anchovy fillets
1 large egg yolk
kosher salt
2 cups olive oil

*Update: I have been making this dressing a lot — all winter and spring in fact — and I actually prefer making it with white balsamic vinegar than with lemon juice. It is so easy and delicious. This is what I do: Finely mince 3 cloves garlic with 3 anchovy fillets — I add a pinch of salt while I’m mincing and drag my knife across the mash to help make a paste. Whisk in the egg yolk and the 1/4 cup white balsamic. Slowly drizzle in olive oil, whisking constantly until a thick dressing forms. I never measure the olive oil, so I can’t say exactly how much, but it’s probably about a cup or less.

1. To make the dressing, grate the zest from 1 lemon. Cut both lemons in half. Place the garlic, anchovies and lemon zest in a mortar and pound with a pestle to make a thick paste. (Alternatively, mince the garlic, anchovies and zest together on a cutting board. Add a pinch of salt, and mince further. Every so often, using the side of your knife, drag the mixture against the cutting board to create a paste. Transfer to a bowl.)

2. Add the egg yolk, a pinch of salt, and a squeeze of lemon juice and stir thoroughly to combine. Continuing to stir, begin adding the oil drop by drop. (Note: If you’re not using a m&p, whisk in the oil drop by drop.) The mixture should look smooth and creamy, a sign that you are building a stable emulsion. Continuing to stir (or whisk), begin adding the oil in a slow steady stream. The dressing should thicken. Periodically, stop pouring in the oil and add a squeeze of lemon. Taste the dressing and add more salt and lemon juice to taste. Add water, a small spoonful at a time, stirring to thin dressing to the consistency of heavy cream.

Croutons

3 slices day-old bread*, each 1-inch thick, torn into 1 1/2-inch chunks
2 T. olive oil
kosher salt
1/2 tsp. herbes de provence** (optional)

1. Preheat the oven to 400ºF. In a bowl, toss the torn bread with the olive oil and a pinch of salt. Add the herbes if using. Spread the bread evenly on a baking sheet and bake until golden brown and crisp, about 15 minutes. Midway through baking, redistribute the croutons if they are coloring unevenly.

Notes:
* I used day-old brioche (recipe from Artisan Bread in Five Minutes a Day, which I have yet to post), which was totally delicious but also unnecessary — any good (non-enriched) bread will do.
** This is normally an ingredient I would just as soon leave out, but I was surprised at what a nice subtle flavor the herbes added. I did not add 1/2 tsp. — a pinch was enough.

kale caesar salad with brioche croutons

Two Awesome Food Gifts: Rancho Gordo Beans & Tcho Chocolates

Rancho Gordo beans, cookbook and postcards

I just turned 30. I was having a hard time with it until several of my friends and family members showered me with some fantastic gifts. Gosh, I sound so shallow, but take a look above and below. Are these not fantastic gifts?

Many of you have heard of Rancho Gordo. Several years ago at the SF Ferry building, I purchased a few bags of RG alubia criollos, a small white bean which turned out to be heavenly in this salad. I had all but forgotten about these buttery, creamy, heirloom beans until a dear friend’s father and I started exchanging emails about — wait for it — beans! The next thing I knew I was staring into a care package spilling with all things RG — beans, postcards, a cookbook, and a brown paper bag stamped with the RG logo… adorable. I’ve never been so excited to see so many bean-related goods. I’ll report back soon on the yumminess RG has brought to my life.

On to the chocolates. Have you all heard of Gilt Taste? If you haven’t, prepare to spend a considerable amount of time ooing and ahhing over their offerings. Seriously, like don’t visit the site if you have anything pressing on your schedule. I want one of everything. And I want to send everyone I know one of everything. This could be dangerous come December.

I had not heard of Gilt Taste until I received this 30-day supply of Tcho chocolates. Not only is the Tcho packaging beautifully designed and fun to inspect — it is adorned with entertaining phrases such as, “Take as needed for inspiration, happy heart, coping, focus, optimism and even euphoria,” — but the chocolates are some of the best I’ve ever tasted. What more would anyone want on their 30th birthday? Besides an RG care package?

Nothing at all. Thank you dear friends for my gifts! And one last thing: I have started pinning my favorite food-related gifts on Pinterest, also a new phenomenon for me and one that I am really enjoying. See that red “P” icon in the upper right-hand corner of my blog? That’s where you will always be able to find this food-gift pinboard. It’s obviously not very complete at the moment, but I’m hoping to have a nice collection of ideas before the holidays.

Sources:

Rancho Gordo
Gilt Taste
Tcho Chocolates

Tcho Chocolates

Rancho Gordo beans, cookbook and postcards

Rancho Gordocookbook

Bacon, Cheddar and Pear Panini

bacon, cheddar and pear panini

I do not know how to make a grilled cheese sandwich. It’s just one of those things, like pancakes and French toast, that burns on the outside for me before it’s done on the inside. A little over a year ago, I found a solution to my French toast woes, but I’m still searching for the equivalent recipe for pancakes: Can you bake pancakes? That would be amazing.

In any case, I do know how to make a panini, which is to say that I know how to take out my Krups panini machine, plug it in, and let it do its magic on whatever assembled sandwich I place between its irons.

I love my panini machine. Its genius. Within minutes of getting to work, it perfectly brands both slices of bread with nice grill marks, thoroughly heating everything else in between while allowing just a touch of cheese to ooze out its side (for presentation purposes obviously… such a thoughtful gadget.) If you can afford the kitchen real estate for a rather large uni-purpose tool, I highly recommend adding one of these presses to your arsenal of equipment. And while I’ve never tried one of these cast iron models, I imagine they might be quite good? Would love to hear your thoughts.

Anywho, I mentioned this sandwich last week while posting about thyme-roasted grapes — so delicious. Both recipes appeared in this month’s Real Simple magazine, and both are fantastic, though I must note there is nothing novel about the combination here. A double pairing of sweet and salty — jam and bacon, cheddar and pear — makes every bite worth savoring. I find the combination irresistible and even served these at a little dinner party. Casual is the new cool, right? It was fun, and at the very least, a lovely way to welcome fall.

bacon, cheddar and pear panini

panini ingredients

Mmmmmm… bacon. I don’t know how you cook bacon, but I like to place mine on a parchment-lined baking sheet and roast it at 400ºF for about 20 minutes. It cooks evenly and isn’t as messy as stove-top cooking.
cooked bacon

bacon, cheddar and pear panini

Bacon, Cheddar and Pear Panini
Adapted from Real Simple September 2011
Serves 1, (obviously, this recipe can be multiplied as necessary)

Note: For the original recipe, follow this link.

1 tablespoon jam, such as currant or fig or Ikea’s lingonberry (what I used)
2 slices of nice, bakery-style bread, from a multigrain or Italian boule for example
2 slices Cheddar
2 slices cooked bacon
1/4 small pear, thinly sliced

1. Heat a panini machine. (Note: If you want to make a grilled cheese, follow the directions on the RS website — link is above.) Spread the jam on 1 slice of the bread. Layer the pear, bacon and cheddar on top.

2. Press the sandwich in the panini machine until the bread is toasted and the cheese is melted, 3 to 5 minutes total depending on your machine.

bacon, pear and cheddar panini

Lunch: Roasted Grapes with Thyme, Fresh Ricotta & Grilled Bread

Roasted Grapes with Fresh Ricotta on Grilled Bread

Oh, hello there. Sorry to do this again while you’re all busy working, but I feel compelled to share another lunch with you: roasted grapes with thyme over grilled bread and fresh ricotta…yum. I promise to only do this when I really mean it. This recipe comes from this month’s Real Simple magazine, and fittingly, it couldn’t be more simple or delicious.

I first made this over the weekend as a side dish, omitting the bread, just spooning the warm, thyme-infused grapes over a dollop of homemade ricotta. It was delectable. Why omit the bread, you ask? Well, because the main dish was pear and bacon panini, and serving grilled bread aside panini seemed like overkill. BTW, the pear and bacon sandwiches (another September RS recipe) were fabulous — hoping to report back on those soon.

What I love about this recipe is its versatility. It’s delicious with or without bread. It could be served with any number of cheeses. It could be served at a casual lunch as an open-faced sandwich or at a fancy dinner party as a beautiful hors d’oeuvres.

And what I can’t stop dreaming about doing is this: making an all-white pizza (perhaps with homemade ricotta, Parmigiano Reggiano, and mozzarella) and, as soon as the pie emerges from the oven, topping it with these just-bursting, sweet-salty grapes. I’ll let you know when that day arrives.

Roasted Grapes with Thmye, Fresh Ricotta & Grilled Bread
Adapted from Real Simple Magazine September 2011 (Sorry, can’t find a direct link.)
Yield = However much you would like

Note: I actually don’t even have the recipe in front of me! My aunt ran off to Alexandria with it, and I am writing this from memory. The recipe is not complicated at all, but if you want the real deal, pick up the September 2011 Real Simple.

grapes
olive oil
kosher salt
fresh thyme sprigs

good rustic bread, sliced into 1/2-inch thick pieces
olive oil

fresh ricotta, preferably homemade (recipe below)

1. Preheat oven to 450ºF. Spread grapes onto a sheet pan. Drizzle with olive oil. Sprinkle with salt. Lay thyme leaves over top. Toss all together gently with your hands. Place pan in the oven for 7 to 9 minutes or until grapes just begin to burst. I prefer the shorter roasting time — it’s nice when some of the grapes remain in tact.

2. Meanwhile, heat a grill or grill pan to medium-high. Brush the bread with olive oil. Grill until nice and toasty.

3. Assemble the open-faced sandwiches: Spread fresh ricotta over bread. Top with roasted grapes. Discard thyme sprigs. (While the thyme sprigs look pretty, it’s a little impractical to serve the sandwiches with the sprigs…they don’t taste so yummy.)

Homemade Ricotta
Source: The Barefoot Contessa via Goop
Serves: Makes about 2 cups

4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar

1. Set a large sieve over a deep bowl. Dampen (I don’t dampen — I just line my sieve with cheesecloth) 2 layers of cheesecloth with water and line the sieve with the cheesecloth.

2. Pour the milk and cream into a stainless steel or enameled pot. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).

3. Pour the mixture into a cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days. Note: You can use the whey to make bread and other things — don’t chuck it.

Roasted Grapes aside Fresh Ricotta and Grilled Bread

Grapes tossed with thyme, olive oil and salt:
Grapes tossed with Thyme, Salt and Olive Oil

Grapes just removed from the oven:
Roasted Grapes with Thyme, Salt and Olive Oil