Ricotta Homemade

Ingredients:
2 lit 3.25% milk at room temperature
¼ cup lemon juice
½ tsp kosher salt (is better than table salt, as the iodine in table salt can make ricotta taste bitter.
2 tbsp 35% cream

Directions:

Line a large fine-mesh metal strainer with a triple layer of cheesecloth large enough to hang over the edges. Set over an 8-cup measuring cup.

Pour milk into a large, very wide saucepan and heat over high. Stir often until milk becomes steamy and frothy around the edges or reads 185̊ F on a thermometer, about 8 min. Turn off heat.

Stir in lemon juice and salt. Let stand until the liquid turns a yellowish colour and milky-white curds float to the surface, about 2 min. Gradually pour mixture into the prepared strainer. Let sit, stirring curds very gently once or twice, until about 7 cups of liquid has drained off, about 5 min. Discard liquid.

Transfer cheese into a bowl. Refrigerate until chilled. Just before using, stir in cream. Ricotta will keep well, refrigerated, up to 1 week. Makes 1¾ cups.

French Fries

Ingredients:
1½ lb medium-size baking potatoes, peeled and cut into ½ inch thick strips
1 tbsp vegetable oil
½ tsp salt
Ketchup (optional)

Directions:
Preheat oven to 450̊F. Rinse potatoes in cold water. Drain and pat dry. Toss together potatoes, oil, and salt in a large bowl.
Place a lightly greased wire rack in a jelly-roll pan. Arrange potatoes in a single layer on wire rack.
Bake at 450̊F for 40 to 45 minutes or until browned. Serve immediately with ketchup, if desired.
Preparation time: 20 minutes
Total time: 1 hour
Serves 4

Roast Mediterranean Vegetables with Pecorino Cheese

Aubergines, courgettes, peppers and tomatoes make a marvelous medley when roasted and served drizzled with fragrant olive oil. Shavings of sheep’s milk Pecorino add the perfect finishing touch.

Ingredients:
1 aubergine (eggplant), sliced
2 courgettes (zucchini), sliced
2 red or yellow peppers, seeded and quartered
1 large onion, thickly sliced
2 large carrots, cut into sticks
4 firm plum tomatoes, halved extra virgin olive oil for brushing and sprinkling
45 ml (3 tbsp) chopped fresh parsley
45 ml (3 tbsp) pine nuts, lightly toasted
125 gr (4 oz) piece of Pecorino cheese
salt and ground black pepper

Directions:

Layer the aubergine slices in a colander, sprinkling each layer with a little salt. Leave the aubergine to drain over a sink or plate for about 20 minutes.

Preheat the oven to 220̊C (425̊F - gas: 7). Rinse the aubergine slices thoroughly under cold running water, drain well and pat dry with kitchen paper.

Spread out the aubergine slices, courgettes, peppers, onion, carrots and tomatoes in one or two large roasting pans. Brush the vegetables lightly with olive oil and roast them in the oven for about 20 minutes or until they are lightly browned and the skins on the peppers have begun to blister. Transfer the vegetables to a large serving platter. If you like, peel the peppers. Trickle over any vegetable juices from the pan and season to taste with salt and pepper.

As the roasted vegetables cool, sprinkle them with a little more oil. When the vegetables reach room temperature, mix in the parsley and pine nuts. Using a vegetable peeler, shave the Pecorino and sprinkle the shavings over the vegetables. Serve immediately.

Scalloped Potatoes

Ingredients:
8 medium potatoes, thinly sliced
1 medium red or white onion, thinly sliced in rings
Sauce:
½ cup (125 ml) butter or hard margarine
½ cup (125 ml) all-purpose flour
2 tsp. (10 ml) salt
½ tsp. (2 ml) pepper
½ tsp. (2 ml) paprika
4½ cups (1.1 lit) milk
paprika, generous sprinkle

Directions:

Place potato slices in 1 container and sliced in another.

Sauce: Melt butter in saucepan. Mix in flour, salt, pepper and paprika. Stir in milk until it boils and thickens. To assemble, layer ½ potatoes, then ½ onion in greased 3 quart (3 lit) casserole. Pour ½ sauce over top. Layer second ½ potatoes and onion followed by second ½ sauce.

Sprinkle with paprika. Bake, covered in 350̊F (175̊C) oven for about 1 hour until tender. Remove cover for last 10 minutes. Serves 8 to 10.

Sweet Potatoes

MASHED SWEET POTATOES

Set a steamer basket in a large saucepan. Fill with enough water to come just below basket; bring to a boil, then reduce to a gentle simmer. Peel 2 medium sweet potatoes, and cut into 2-inch chunks. Place in steamer basket, and cover; steam until tender 15 to 25 minutes. Drain, and return to saucepan.

Meanwhile  in a small saucepan, bring ½ cup half-and-half, 3 tablespoons butter, and 2 tablespoons light-brown sugar to a simmer, stirring to combine; remove from heat. Add to drained sweet potatoes, and mash just until smooth; season with salt and pepper. Makes 3 cups.

BAKED SWEET POTATOES

Preheat oven to 450. With a fork, pierce 4 medium sweet potatoes all over and rub with 1 tablespoon olive oil. Bake on a rimmed baking sheet lined with aluminium foil, until a paring knife inserted in center meets no resistance, about 45 minutes. Cut a deep cross into the middle of each sweet potato; push ends together to open. With a fork, loosen and lightly mash inside of sweet potatoes. Top each with 1 tablespoon butter. Serves 4.