Letter of advice: Make ricotta this summer time. I used to be initially going to put in writing “Ditch the burrata and make some ricotta this summer time,” however neither want to besmirch burrata nor do I plan to go tomato season with out it. Ought to a burrata tree (it grows on timber, or should primarily based on the frequency during which it seems) spontaneously seem on my terrace, I would be the happiest and hottest woman in the entire Decrease East Facet this summer time. However since like most of us, I’m nonetheless shopping for it at shops the place it’s fairly costly, spoils shortly, and is just typically spectacular, I’m right here to make the argument that home made ricotta will not be solely wealthy, scrumptious, and a cinch to make, however that in virtually the entire locations we’re serving burrata, ricotta* can be deliciously welcome too.
Plus, it’s an unbelievable potuck addition or host present, and also you get to really feel completely triumphant in pulling it off. As somebody who doesn’t have a, say, covetable summer time pad (no pool or massive yard for grilling), we spend plenty of time heading to different’s houses for gatherings which suggests at all times transporting one thing good to share, and since it’s, ahem, me, it’s home made. Enter: ricotta. From a storebought tub, it’s unspectacular. Do-it-yourself? Luxurious. It’s blissful unfold on toasted bread, drizzled with olive oil, and completed with flaky salt. You could possibly even add a drizzle of honey or balsamic, if both are your factor. However with a number of additions — contemporary tomatoes or any vegetable in season, thinly sliced and grilled to heap on high, plus grilled bread — it’s much more particular, the appetizer (or mild lunch) platter of my summer time desires.
[* “But doesn’t burrata contain ricotta?” is a valid question and the answer is that it often does, but not when it’s very good. Burrata is a cow milk cheese from Apulia made with a thin outer layer of mozzarella which is filled with stracciatella. Stracciatella in this case are shreds of fresh mozzarella, usually leftover from mozzarella-making, soaked in cream. Good burrata, burrata filled with these creamy shreds, is otherworldly. But very often it’s filled with just ricotta, while delicious, is not nearly as special or worthy of the price tag and you do not always know what you’re getting until you open it. Thank you for coming to my Deb Talk.]
6 months in the past: Checkerboard Cookies and Brief Rib Onion Soup
1 yr in the past: Excellent, Eternally Cornbread
2 years in the past: Seaside Bean Salad
3 yr in the past: Raspberry Crumble Tart Bars
4 years in the past: Ice Cream Cake Roll
5 years in the past: Strawberry Graham Icebox Cake and Broccoli Rubble Farro Salad
6 years in the past: Almond-Rhubarb Picnic Bars
7 years in the past: Toasted Marshmallow Milkshake, Pretend Shack Burger, and Swirled Berry Yogurt Popsicles
8 years in the past: Carrot Salad with Tahini and Crispy Chickpeas
9 years in the past: Greek Salad with Lemon and Oregano and Two Basic Sangrias
10 years in the past: Vidalia Onion Soup with Wild Rice and Tzatziki Potato Salad
11 years in the past: Basic Cobb Salad, Lime Yogurt Cake with Blackberry Sauce and Blue Cheese Scallion Drop Biscuits
12 years in the past: Asparagus, Lemon and Goat Cheese Pasta and Raspberry Buttermilk Cake
13 years in the past: Martha’s Mac-and-Cheese, Crisp Salted Oatmeal White Chocolate Cookies
14 years in the past: Cherry Cornmeal Upside-Down Cake
15 years in the past: Do-it-yourself Oreos and Cellophane Noodle and Roast Pork Salad
Summer season Ricotta with Grilled Greens
- 4 cups (910 grams) entire milk
- 1/4 cup (55 grams) heavy cream
- 1/2 teaspoon kosher salt
- 3 tablespoons (45 grams) freshly squeezed lemon juice
- 1 pound (455 grams) blended summer time greens, thinly sliced
- 8 slices from a big sourdough loaf
- Olive oil
- Kosher salt and freshly floor black pepper
- 1 lemon, halved
Grill the bread and greens: Brush or drizzle your greens and bread with olive oil. I grill my greens, even small ones, immediately on my grill grates at pretty excessive warmth however I do know there are baskets that may result in fewer falling in, I’m simply cussed. Grill the greens, bread, and lemon halves till they’re frivolously charred beneath (relying on how sturdy your grill is, this might take 2 to six minutes), then flip the greens and bread and cook dinner on the second aspect. Season with the greens with salt and pepper and switch all the things to a serving platter.
Serve: Proper earlier than serving, drizzle all the things with further olive oil, squeeze no less than one lemon half over the greens (depart the second half on the platter), and season with further salt and pepper. You could possibly additionally drizzle some balsamic vinegar over, or hold it on the aspect.
Do forward: Leftover ricotta will not be a factor that exists, however it theoretically retains for 3 days within the fridge.