Fresh Ricotta

Three minutes of active time — then let it sit on the counter to drain for 20 minutes or so.  Why WOULDN’T you make it? Ingredients 4 cups whole milk 2 cups heavy cream 1 teaspoon kosher salt 3 tablespoons good white wine vinegar Directions Set a large sieve over a deep bowl. Dampen 2 […]

Four Seasons Blend

Do you barbecue? Do you have Charred and Scruffed,  by Adam Lang — one of my top three cookbooks ever?  You don’t?  THEN YOU DON’T BARBECUE!  You just don’t! This book is a BIBLE — yes it is.  And I don’t dare approach the grill without having prayed with Adam Lang for a while.  I […]

Barefoot Contessa Chicken Stock

It’s a seriously delicious chicken stock and worth the minimal effort. I’m just one person at home, and this is a huge recipe, so I made two thirds of it and have the right amount of chicken stock to take me through 3 months. The hard part is just letting it simmer for a long […]

Secret Ingredient Seasoning Salt

It’s really not a secret, but this is one of the two seasoning blends I use when I cook.  I make a batch up every couple of months, after a Penzey’s run, and let it fly. 1/2 cup each:  • kosher salt • ground black pepper • onion powder • garlic powder 1/4 cup each: […]

Foolproof All-Butter Pastry Dough

If preparing the pastry in a warm kitchen, refrigerating all of the ingredients for 30 minutes before preparing the recipe will help to keep the dough cool during preparation. Disks of dough wrapped tightly in plastic wrap can be frozen for up to a month; before rolling the dough, thaw it in the refrigerator and […]

Classic Pastry Dough

(for a single crust shell) This classic pastry dough works well for both savory and sweet pies. 1 ¼ c. all-purpose flour ¼ t. salt ¾ stick (6 T.) cold, unsalted butter, cut into ½ cubes 2 T. cold vegetable shortening, preferably trans-fat-free 3 to 4 T. ice water Sift together flour and salt in […]

Creme Fraiche

1 c. heavy cream 2 T. buttermilk Mix the cream and buttermilk together in a plastic container.  Cover the container with a layer of cheesecloth and secure with string or a rubber band.   Leave the container out at room temperature for approximately 3 days or until the consistency becomes similar to that of sour cream. […]

Basic Vinaigrette Salad Dressing

1/2 t. good Dijon mustard — I love Amora brand 1 T. champagne vinegar 1/2 t. minced shallot salt and pepper Whisk together until thickened. 3 T. good olive oil add 1 T. at a time, whisking until blended.

Blended Oil for Sauteeing

Saves on olive oil! 1 part olive oil, such as Critelli 3 parts canola oil Simply combine