Monday, January 29, 2018

Fresh Ricotta

Makes about 2 cups

Line colander with 4 layers of cheesecloth; set in sink.
Bring milk and salt to simmer in heavy large saucepan over medium-high heat. Stir in lemon juice. Let simmer until curds form, 1 to 2 minutes.
Using finely slotted spoon or skimmer, scoop curds from pan and transfer to cheesecloth-lined colander. Let drain 1 minute (curds will still be a little wet).
Transfer curds to medium bowl. Cover and chill until cold, about 3 hours.
DO AHEAD: Can be made 2 days ahead. Keep chilled.

Use lime juice to make Queso Fresco

Yields: 1 Serving

From Kitchen in the Market

Seasonal Fruit Upside Down Oat-flour Cake

Serves 12

2 Cup Dry Apples, Pears, Seasonal Fruit, Pineapple, etc
1 Cup Melted Butter
1 Cup Brown Sugar
1 Cup or more to taste Red Wine
1 Cinnamon stick
1 Star Anise
6 Tblsp Melted Ghee
1 Cup Sifted Oat Flour
1 1/3 Cup Divided Sugar
8 Eggs
1/4 Tsp Salt

1. Bring red wine and spices to a simmer; remove from heat.
2. Place 1/2 of pears into the heated red wine and let sit for 5 minutes, reserving the rest of the pears for later use.
3. Stir brown sugar into the melted butter and continue stirring over low heat until sugar is dissolved. Pour into 12" round baking pan.
4. Place raw pears + poached pears in desired pattern on top of the sugar mixture.
5. For Cake: Position a rack in the lower third of the oven and preheat to 350F
6. Put the clarified butter in a small pot or microwaveable container ready to reheat when needed, and have a 4-5 cup bowl ready to pour into it as well - the bowl must be big enough to allow you to fold some batter into the butter later.
7. Whisk the flour and 2 tablespoons of the sugar together thoroughly in a medium bowl.
8. Combine the remaining sugar, eggs and salt in the bowl of the stand mixer and beat with the whisk attachment on high speed for 4-5 minutes. The mixture should be light colored and tripled in volume, and you should see well-defined tracks as the whisk spins; when the whisk is lifted, the mixture should fall in a thick, fluffy rope that dissolves slowly on the surface of the batter.
9. Just before the eggs are ready, heat the clarified butter until very hot and pour it into the reserved bowl.
10. Remove the bowl from the mixer. Sift one-third of the flour over the eggs. Fold with a large rubber spatula until the flour is almost blended into the batter. Repeat with half of the remaining flour. Repeat with the rest of the flour. Scrape about a quarter of the batter into the hot butter. Fold until the butter is completely blended into the batter. Scrape the buttery batter over the remaining
batter and fold until blended. Scrape the batter into the pan.
11. Bake until the cake is golden brown on top (20-30 minutes). It will have puffed up and then settled level, but it won't have pulled away from the sides of the pan, and a toothpick inserted into the center should come out clean and dry. Set the pan on a rack.
12. While the cake is hot, run a spatula around the inside of the pan, pressing against the sides of the pan to avoid tearing the cake. Invert the cake onto a cooling rack, leaving the pan on top of the cake for a minute or two to ensure the pears have detached.
13. Serve warm or cool, with whipped cream if desired.

From Kitchen in the Market class

Tuscan Roasted Chicken + Beans

12 Piece Skin on + Bone in Chicken Thighs and legs
5 Slice Bacon
1 Chopped Onion
 3 Cup torn into bite sized Spinach
2/3 Tsp rosemary
32 Oz Drained Cannellini Beans
1 Can Fire-Roasted Tomatoes

1) Preheat oven to 350°.
2) Pat dry chicken pieces. Season with salt and pepper.
3) Cook bacon in a 12-inch ovenproof skillet over medium-high heat until crisp.
4) Remove bacon from pan; chop and set aside, reserving drippings in pan.
5) Add chicken pieces to reserved drippings in pan; cook for 2 minutes on each side or until browned. do not crowd pan! Remove chicken from pan; set aside.
6) Add onion and 1/8 teaspoon salt to pan; reduce heat to medium, and cook 5 minutes or until onion begins to brown.
7) Stir in bacon, spinach, rosemary, beans, and tomatoes; remove from heat.
8) Arrange chicken pieces on top; bake, uncovered, at 350° for 40 minutes. Drizzle with Olive oil before serving.

12 Servings

Sunday, January 28, 2018

Gnocchi with Spinach and Peas

16 oz. potato gnocchi
2 Tbsp. unsalted butter
1 clove garlic, minced
2 Tbsp. flour
1.25 cups milk
3 cups fresh spinach, roughly chopped
salt and pepper to taste
1 cup shredded parmesan cheese 
peas, frozen
3 oz prosciutto

Cook the gnocchi according to package directions. Drain, set aside, and return the empty pot to the stove.
Melt butter over medium heat.
Add prosciutto and garlic to butter and sauté for about a minute until garlic is fragrant.
Add flour to butter and whisk to form a roux. Cook for 30 seconds or so to cook out any raw flour taste.
Slowly add milk to roux, whisking constantly to break up any lumps. Cook for 2-3 minutes until sauce has just begun to thicken.
Stir chopped spinach and peas into sauce and cook 3-5 minutes more until spinach has wilted and sauce has thickened.
Add salt and pepper to taste.
Remove pot from heat.
Add parmesan cheese to sauce and stir to combine.
Return cooked gnocchi to sauce and stir to combine. Serve immediately.

To thin out a too-thick sauce or to stretch your sauce a little further, stir in a bit of extra milk until you’ve reached your desired consistency.

Adapted from

Filipino Chicken Adobo

  • 8 (5- to 7-ounce) bone-in chicken thighs, trimmed
  • 1/3 cup soy sauce
  • 1 (13 1/2-ounce) can coconut milk
  • 3/4 cup cider vinegar
  • 8 garlic cloves, peeled
  • 4 bay leaves
  • 2 teaspoons pepper
  • 1 scallion, sliced thin
1. Toss chicken with soy sauce in large bowl. Refrigerate for at least 30 minutes and up to 1 hour.
2. Remove chicken from soy sauce, allowing excess to drip back into bowl. Transfer chicken, skin side down, to 12-inch nonstick skillet; set aside soy sauce.
3. Place skillet over medium-high heat and cook until chicken skin is browned, 7 to 10 minutes. While chicken is browning, whisk coconut milk, vinegar, garlic, bay leaves, and pepper into soy sauce.
4. Transfer chicken to plate and discard fat in skillet. Return chicken to skillet skin side down, add coconut milk mixture, and bring to boil. Reduce heat to medium-low and simmer, uncovered, for 20 minutes. Flip chicken skin side up and continue to cook, uncovered, until chicken registers 175 degrees, about 15 minutes. Transfer chicken to platter and tent loosely with aluminum foil.
5. Remove bay leaves and skim any fat off surface of sauce. Return skillet to medium-high heat and cook until sauce is thickened, 5 to 7 minutes. Pour sauce over chicken, sprinkle with scallion, and serve.

Monday, January 22, 2018

Chocolate Zucchini Loaf


1/2 cup coconut sugar
2 tbsp coconut oil plus more for greasing loaf pan
2 large eggs
1 cup unsweetened applesauce
1/4 tsp vanilla extract
2 cups whole wheat pastry flour
2 tbsp unsweetened cocoa powder
1 1/4 tsp baking soda
1 1/2 tsp ground cinnamon
1/4 tsp kosher salt
1 1/2 cups finely shredded zucchini about 2 medium zucchinis
1/2 cup semisweet chocolate chips


Preheat oven to 350 degrees.
Grease a 9x5 loaf pan with coconut oil and set aside.
In a large mixing bowl, combine the coconut sugar, 2 tbsp. coconut oil, eggs, applesauce and vanilla extract. Whisk together until well-blended.
Add the flour, cocoa powder, baking soda, cinnamon, and salt and stir to combine, taking care not to over-stir.
Add the shredded zucchini and chocolate chips and fold into the mixture until well-blended.
Pour the mixture into the greased loaf pan or bundt pan and spread evenly.
Place in the oven and bake for 50-65 minutes, or until a knife or toothpick comes out clean from the center of the loaf.
Remove the pan from the oven and let rest in for 10 minutes. If desired, transfer to a wire rack to cool completely.

Saturday, January 13, 2018

Boozy Hot Chocolate

1 (12-ounce) bottle Guinness
1/4 cup cocoa powder
1 tablespoon granulated sugar
pinch kosher salt
3 cups whole milk
4 ounces milk chocolate chips
4 ounces bittersweet chocolate chips
4 ounces Bailey's
4 ounces Irish whiskey

1. In a medium saucepan, cook Guinness over medium-high heat until reduced to 1/2 cup, about 10 minutes. Set aside.
2. In medium saucepan, stir cocoa with sugar and salt. Stir in milk, milk chocolate, and bittersweet chocolate. Heat over medium heat until, stirring constantly, until chocolate is melted and mixture is hot. Gently whisk to completely homogenize mixture.
3. Add Bailey's followed by reduced Guinness and whiskey. Using a hand blender, milk frother, or whisk, whisk until frothy, pour into individual serving cups, and serve immediately.

from Serious Eats