I had the great pleasure of making dinner for my dear Dad for his birthday this year. I realized the other day that I hadn’t had my mom and dad over together, and for dinner, since we moved. For shame. What better day to have them over than on Dad’s birthday, am I right? (I know some of you are saying Father’s Day but, it being his day and all, he decided he wanted to grill ribs and oysters in his own back yard. I can’t say I blame him, my parents’ back yard looks like it fell right outta Sunset magazine, no fooling). And what a birthday feast I planned for him!
Fig and Goat Cheese Crostini with Balsamic Syrup
Piquillo Peppers filled with Mozzarella and Basil
Zucchini Galettes with Fresh Ricotta and Lemon
Oven Roasted Salmon on a bed of Spring Greens
Say it with me, YUM. I know, it’s kind of a lot. But Dad and I have many things in common, including the feeling that going out to dinner is overrated a lot of the time, because, well, my mom and I cook like this. I thought about taking him out for dinner but it just means so much more to have someone prepare a really beautiful meal for you. The best part about this is I had the time to do it all. Not that any one part of it (well, except for maybe the cake) was cumbersome or labor intensive, it just takes time that I wouldn’t ordinarily have on a weekday and this year I did. And I’m learning in my old age that the best gift you can give anyone, ever, is the gift of your time.
I’m proud to say that I made my own ricotta for the galettes (and for those of you who know me well, I made my own pie crust too, which I rarely do). Ricotta from the grocery is mealy at best, and tastes like grade school paste at worst (and don’t even get me started on the fat free amalgamations out there, holy crow they are so gross). Unless, of course, you buy one of the artisan containers, and those are so pricey. But if you have ever tasted the fresh ricotta, you know that the silky mouth feel and milkiness are so superior to the grade school paste that you can never go back.
Making your own ricotta is honestly easy as 1-2-3, and you can make it with wonderful, organic local milk and no weird preservatives or stabilizers for a fraction of what the already-made cheese would cost you at upscale grocer in town. A 1 lb. container of the really great, really fresh ricotta at my favorite cheese counter is upward of $6. How much does a half gallon of milk cost? Even the local organic moo? In my store, less than $3.50. Be sure that you are grabbing milk that is NOT ultra pasteurized, you want some of those little bacteria that hang around in regular old milk. It should tell you right on the front of the carton if it’s ultra pasteurized or not.
Makes about two cups
1/2 gallon of whole milk (Yes, whole, 2% doesn’t have enough fat to get the job done.)
6 T. freshly squeezed lemon juice
1 t. sea salt
Heat the milk in a large pot (or in your microwave like I did) until it reaches 180*F. DON’T BOIL IT, we don’t want it scalded. Remove milk from the heat, stir in the acid of your choice plus the salt, and stir gently just once or twice. Let the milk hang out for 5 minutes; you will see the curds separating from the whey immediately (see picture above).
Line a colander with cheese cloth (or in my case, a clean flour sack towel) with a pan underneath to catch the whey. Pour the warm curds into the cloth-lined colander and let the cheese strain, for about an hour for looser cheese or up to two hours if you want one that’s a bit more firm, closer to cream cheese. (If your cheese strained for longer than you wanted it to, stir back in a bit of the whey that you captured in the pan. Or just add some olive oil!).
Use the cheese right away or store in an airtight container in the fridge until ready to use. Pat yourself on the back for being the ultimate homemaker, making your own cheese and saving yourself $2.50.