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Bon Appetit magazine weighs in with hottest trends for 2009

Posted by Sheryl Julian  December 9, 2008 12:36 PM

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bonappetitjan09.jpgFrom 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.





Homemade ricotta
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

About Dishing

What's cooking in the world of food.

Contributors

Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.

Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.

Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.
 

The Recipe Box Project:

If you want to contribute a recipe to The Recipe Box Project, please write it below. Also tell us where you got it (package box, cookbook, mom, friend -- include the name). We're looking for the kinds of dishes that people grew up on, that were served at family suppers, that tell a story, that are typically New England, or that you brought with you from a far away place to New England. We will print one of the recipes in the Food section once a month. To ask any questions, write to Debra Samuels, who is overseeing this project, at recipebox@globe.com. To discuss your recipes, click here.
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