From Bon Appetit's January issue comes a list of trends for 2009 that includes luxury for less (duh), peanut butter desserts (should have been on last year's list), breakfast (two years ago, if not three), cuisines of the South and Lima, Peru (we're for the South), bargain bottles (everyone is joining the Plonk of the Month bandwagon), anything with an egg on top (yes!), and homemade ricotta.
This last dish is so good homemade and so easy, that you have to wonder why more people don't do it. Here's a recipe from New York chef Andrew Carmellini.
Makes 1 1/2 cups
It takes half a gallon of milk to produce 1 1/2 cups of fresh ricotta. For the moistest, lightest consistency, let the curds drain only as long as instructed here. Serve fresh ricotta over penne and add fresh herbs or spoon the mixture onto crusty bread and drizzle with honey.
8 cups whole milk
1 teaspoon salt
3 tablespoons lemon juice
1. Line a colander with 4 layers of cheesecloth; set it in a large bowl.
2. In a large heavy saucepan, combine the milk and salt. Bring to a simmer over medium-high heat. Stir in the lemon juice. Let the mixture simmer for 1 to 2 minutes or until curds form.
3. Using a finely slotted spoon or skimmer, scoop curds from the pan and transfer to the cheesecloth-lined colander. Leave to drain for 1 minute (curds will still be a little wet).
4. Transfer curds to a bowl. Cover and chill for 3 hours or until cold. Adapted from Andrew Carmellini
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ContributorsSheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
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