Fresh Ricotta on Crostini

Ingredients:
4 cups whole milk
3 T lemon juice, plus the zest of 1 lemon
1/2 teaspoon kosher salt
1 baguette, sliced and toasted
extra virgin olive oil

Preparing the ricotta:
Lay three layers of cheesecloth over a colander.

Add the milk to a large heavy pot and place over medium-high heat. Stir in the lemon juice and salt and heat until an instant-read thermometer reaches 175 degrees F. The milk will begin to just bubble and start to steam. At this temperature you'll begin to see the curds separate from the whey. Be mindful of over-stirring the ricotta while the curds are forming, you don't want to make your ricotta stiff. Let it sit for 5 minutes undisturbed and you will be left with a very creamy and pleasant finished result.

Gently remove the curds from the pot to the colander. Use the side of the cheesecloth to very gently release some of the liquid. Tie up the curds using twine and let drain for 5 to 10 minutes. Remove from the cheesecloth and place in a bowl. Serve warm on toasted bread with lemon zest and a drizzle of extra virgin olive oil.

Note: Refrigerate leftover ricotta in a covered container for up to 5 days.

Makes about 1 cup of ricotta

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Swiss Chard and Gruyere Tart

Ingredients:
1 T oil
2 shallots, minced
1 clove garlic, minced
4 ounces bacon, cut into lardons
1 1/2 pounds Swiss chard, ribs removed
3 eggs
1 cup creme fraiche or heavy cream and sour cream combined
kosher salt and freshly ground black pepper
4 ounces Gruyere cheese, grated
a handful raisins
a handful toasted pine nuts
1 deep tart shell, pre-baked in a 9-inch springform pan or a frozen deep dish pie dough, thawed

Preparing the tart:
Preheat the oven to 375 degrees F.

Heat the oil in a saute pan and fry the shallots until soft and translucent. Add the garlic and saute for 1 minute. Remove to a plate. In the same pan, fry the bacon until the fat has rendered and the lardons are crispy. Remove to the plate with the shallots. Divide the chard leaves from the ribs: chop the ribs quite small and shred the leaves. First, fry the ribs in the bacon fat until tender; cover the pan for a few minutes to speed up the process. Add the chard leaves to the pan, cover, and wilt, about 3 minutes.

Beat the eggs together with the creme fraiche, and season with salt, and pepper.

In a large bowl, toss the shallots, bacon, chard stems and leaves, cheese, raisins, and pine nuts, to combine evenly. Taste, and season. Fill the tart shell with the vegetable mixture, and pour over the cream mixture. Bake until the tart has set, about 30 minutes. Remove the tart from the oven, and cool. Serve at room temperature.


Serves 6 to 8

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Pork And Teleme Panini

Ingredients:
8 slices Italian bread
1 pound ham or pork, sliced
1 pound teleme cheese
1/2 cup Dijon mustard
1 cup roasted peppers

Preparing the panini:
Butter 1 side of each bread slice, then put 4 slices, buttered side down, on a work surface. Top the bread slices with the smoked ham, then the teleme cheese, distributing it evenly. Top each with a second slice of bread, buttered side up.

Heat a panini pan/sandwich griller until hot. Heat the sandwich in the griller, with a weight on top to keep as flat as possible. Cook until nicely browned, 2 to 3 minutes.

Transfer the sandwiches to a work surface and remove the top slice of bread from each sandwich. Spread the underside of those slices with mustard, and add roasted peppers, if desired.

Replace the top slice of bread, cut the sandwiches in half, and serve immediately.

Makes 4 paninis

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Mozzarella and Olive Tapenade Panini

Ingredients:
1 loaf artisanal white bread, sliced thin, slices cut into 3-inch squares
olive tapenade
mozzarella cheese, sliced thin
softened butter

* * * * *

Ingredients for tapenade:
3 anchovies
1 clove garlic, minced
1 T fresh thyme leaves
1 cup pitted kalamata olives, plus additional as needed
1/4 cup extra virgin olive oil, plus additional as needed

Preparing the tapenade:
Put anchovies, garlic and thyme in a blender or food processor and puree. Add olives and olive oil, and pulse to a smooth paste. If it is too thin, add more pitted olives. If it is too thick, add more olive oil.

* * * * * *

Preparing the panini:
Spread bread pieces on a work surface. Spread 1/2 tablespoon olive tapenade on half the pieces, then cover with a slice of mozzarella, then cover with the remaining bread slices. Butter both sides of the sandwich and grill in batches in a panini press until browned on both sides. Put on a platter and cover with foil to keep warm until serving.

Makes 4 to 6 paninis

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Grilled Cheese Sandwiches and Tomato Soup

Ingredients for the tomato soup:
1 (28-ounce) can crushed tomatoes
2 T extra virgin basil olive oil
3 T finely diced shallots
2 garlic cloves, finely diced
2 T finely chopped thyme leaves
2 T finely chopped basil leaves
3 strips thick sliced apple wood smoked bacon, fried and diced
3 ounce tomato paste
1/2 cup heavy cream
1 cup chicken broth
salt
sugar, to taste
1 T chiffonnade basil, for garnish

* * * * * * *

Ingredients for the sandwich:
1 stick unsalted butter, softened
1 T grated parmigiano-reggiano
1 T Dijon mustard, plus 4 T
8 slices Shephard's bread
8 ounces white Cheddar cheese, shredded
1 heirloom tomato, sliced into 3 (1/8-inch) slices
8 strips thick sliced apple wood smoked bacon, fried

Preparing the soup:
Puree the crushed tomatoes and set aside. In a heavy stainless steel pot, heat basil olive oil. Add shallots and cook until soft. Add garlic, thyme, chopped basil, bacon, and tomato paste and continue to cook, stirring with a wooden spoon. Add tomato puree, cream, chicken broth, and salt and sugar, to taste. Bring to a simmer. Pour soup into bowls and garnish with chiffonnade basil.

Serves 4

* * * * * *

Preparing the sandwiches:
Combine butter, parmigiano-reggiano, and 1 tablespoon Dijon mustard. Spread a liberal amount of butter mixture on 2 slices of bread. Flip over slices and spread some Dijon mustard on other sides. Place Cheddar cheese on the Dijon side of both slices. Place bacon on top of cheese on 1 slice and sliced tomatoes on top of cheese on other slice. Combine both sides together and place in a medium skillet over medium heat. Cook until golden brown and crusty. Flip sandwich and place a weighted cast iron pan on top. Cook until golden brown and cheese has melted.

Serves 4

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Smoked Mozzarella Fritters

Ingredients for the fritters:
1 1/2 cups fresh whole milk ricotta
1 1/2 cups shredded smoked mozzarella
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups panko (Japanese bread crumbs)
3 large eggs
3/4 cup all purpose flour
vegetable oil, for frying
1 T fresh chopped thyme leaves

* * * * * * *

Ingredients for the balsamic dipping sauce:
6 T balsamic vinegar
2 T lemon juice
2 T Dijon mustard
1 T honey
1/2 cup extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preparing the fritters:
In a small bowl combine the ricotta, smoked mozzarella, salt, and pepper. In another bowl pour the panko. In a third bowl lightly beat the eggs. Put the flour in a fourth bowl. Line a tray with parchment paper.

Scoop a 1 1/2 tablespoon ball of the cheese mixture into the flour and roll to coat. Transfer the ball to the eggs and roll to coat. Transfer the cheese ball to the panko and again roll to coat. Transfer the ball to the parchment-lined tray. Continue with the remaining cheese mixture.

Meanwhile heat 3 inches of vegetable oil in a large skillet to 350 degrees F. Fry fritters in batches, being careful not to overcrowd the pan, until golden, about 1 to 2 minutes. Remove with a slotted spoon to paper towel to drain. Sprinkle with thyme. Serve warm with balsamic dipping sauce.

* * * * * * *

Preparing the balsamic dipping sauce:
Combine the vinegar, lemon juice, mustard, and honey in a blender. Blend until combined. Add the oil in a steady stream while the machine is running. Season with the salt and pepper. Serve in a small bowl alongside the fritters.

Makes 18 fritters

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Roquefort, Shallot & Walnut Salad

Ingredients:
shallots, thinly sliced
good quality vinegar, champagne perhaps
romaine leaves
mixed greens
dandelion leaves
toasted walnuts
roquefort or stilton cheese crumbled
plain yogurt
extra virgin olive oil
chive blossoms

Preparing the salad:
Sprinkle salt over the sliced scallions and a cover with vinegar. Let marinate for about 5 minutes.

Mix a couple of tablespoons of vinegar into the yogurt along with about 5 tablespoons of olive oil. Taste for proportions.

Lay out romaine leaves on platter. Spread mixed greens and dandelion greens over the top. Squeeze out the shallots that have been macerating in the vinegar (discard vinegar) and sprinkle the shallots over the top of the lettuces. Sprinkle the crumbled cheese over the top. Sprinkle the walnuts over the top. Drizzle the dressing over the top and spread the chive blossoms (pinch off the backs) around the platter.

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Baked Pasta with Mozzarella & Tomatoes

Ingredients:
sea salt and freshly ground black pepper
extra virgin olive oil
1 white onion, peeled and finely chopped
2 cloves of garlic, peeled and finely sliced
1 or 2 dried red chilies, crumbled
3 1/2 pounds of ripe tomatoes or 3 14-ounce cans of plum tomatoes
a large handful of fresh basil leaves
14 ounce dried orecchiette
4 handsful of freshly grated Parmesan cheese
3 5-ounce balls of mozzarella

Optional: 1 T red wine vinegar

Preparing the pasta:
Preheat oven to 400 degrees F and put a large pot of salted water on to boil.

Heat a couple of tablespoons of extra virgin olive oil in a large pan. Add onion, garlic and chili and slowly fry for about 10 minutes on a medium to low heat until softened but without any color. If using fresh tomatoes, remove the core with the tip of a small knife, plunge them into the boiling water for about 40 seconds until their skins start to come away, then remove with a slotted spoon or sieve and remove the pan from the heat.

Put the tomatoes into a bowl and run cold water over them, then slide the skins off, squeeze out the seeds, and roughly chop. Add the fresh or canned tomatoes to the onion and garlic, with a small glass of water. Bring to the boil and simmer for around 20 minutes. Put them through a food processor or blender to make a loose sauce. Tear your basil leaves into the sauce and correct the seasoning with salt, pepper and a little swig of red wine vinegar.

When the sauce tastes perfect, bring the water back to the boil. Add the orecchiette to the water and cook according to the packet instructions, then drain and toss with half of the tomato sauce and a handful of parmesan. Get a baking pan and rub it with a little olive oil. Layer a little pasta in the pan, followed by some tomato sauce, a handful of grated parmesan and 1 sliced-up mozzarella ball, then repeat these layers until all the ingredients are used, ending with a layer of cheese on top.

Put baking pan into the preheated oven for 15 minutes or until golden, crisp and bubbling.

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Caramelized Beets With Greens & Swiss Chard

Serve with a warm and crusty artisanal, peasant-style bread.

Ingredients:
4 to 6 beets with greens
1 bunch Swiss chard
3 T unsalted butter
1 shallot
salt
freshly ground pepper
2 T white wine, Muscadet preferred
2 T water
1/2 pound Bucheron cheese, at room temperature

Preparing the beets:
Scrub and peel the beets. Remove the greens and chop coarsely. Set the greens aside in a large prep bowl. Slice beets into 1/4 inch rounds.

Remove the ribs from the swiss chard and coarsely chop and toss into bowl with the beet greens,

In a large sautee pan, melt butter. Saute shallots.

Add beet rounds to the shallot butter mixture. Crack some pepper over the beets and a toss on a pinch of salt. Reduce heat and sautee beets, turning over to ensure even cooking.

About 15 minutes later when beets are begnning to glaze and become tender, add greens and chard. Saute for about 5 minutes, then add wine and cover. Cook until greens are wilted, adding water if necessary. Allow liquid to be mostly absorbed into greens, adjust seasonings.

Scoop greens and beets into a low shallow bowl. Garnish with a wedge of Bucheron and some crusty bread. Crack a little bit of pepper over the entire dish.

Serves 2

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Leek and Goat Cheese Quiche

Ingredients for pate brisee:
2 cups flour
pinch of salt
8 ounces butter
1/2 cup cold water
egg wash (1 egg mixed with 1 T milk)

* * * * * *

Ingredients for filling:
4 leeks
2 T butter
salt and freshly ground black pepper
10 ounces of Chevre (goat cheese), crumbled

* * * * * *

Ingredients for the custard:
1 cup cream
2 whole eggs
2 egg yolks
kosher salt and freshly ground black pepper

Preparing the pate brisee:
Preheat the oven to 350 degrees F.

Combine the flour, salt and butter the bowl of an electric mixer with a paddle attachment and mix until the butter is crumbled into small pieces, about the size of peas. Slowly add only enough water to make the dough come together. Remove the dough and gently roll into a ball and wrap in plastic wrap to let rest 30 minutes in the refrigerator.

Remove the dough from the refrigerator and allow to come to room temperature (about 15 minutes).

Roll out the dough to about 1/4-inch thickness. Use some bench flour to keep things from sticking. Fit into a 9- or 10-inch removable bottom tart pan or pie tin.

* * * * * *

Preparing the filling:
Wash and cut leeks into small pieces, using only the white and light green parts. Allow leeks to float in a bowl of water for a few minutes. Rinse them again until all sand and dirt is removed.

In a saute pan heat butter over medium heat until it begins to foam. Lightly saute leeks until tender and fragrant. Season with salt and pepper, to taste. Remove to a bowl and cool.

* * * * * *

Preparing the custard:
Whisk together the cream, eggs, and yolks. Season the mixture with salt and pepper. Spread the cheese and the sauteed leeks over the bottom of the unbaked tart pan. Add the custard to 1/4-inch from the top of the tart shell. Brush the edges of the tart shell with the egg wash.

Bake for 15 to 20 minutes or until golden brown and custard has set. Serve warm or room temperature.

Serves 6 to 8

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Iggy's Baked Fontina

Ingredients:
1 1/2 pounds Italian Fontina Val d'Aosta cheese, rind removed and 1-inch-diced
1/4 cup extra virgin olive oil
6 garlic cloves, thinly sliced
1 T minced fresh thyme leaves
1 teaspoon minced fresh rosemary leaves
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 crusty French baguette

Preparing the baked fontina:
Preheat the broiler and position the oven rack 5 inches from the heat.

Distribute the cubes of Fontina evenly in a 12-inch cast-iron pan. Drizzle on the olive oil. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown.

Serve the baked Fontina family-style, right out of the oven in the cast-iron pan, with crusty chunks of bread for everyone to dip.

Serves 4 to 6

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Cheese And Honey

Ingredients:
pinch red pepper flakes
1/4 cup good quality organic honey
8 ounces dry Pecorino, sliced into finger-size bites (Sardo or Pienza)

Preparing the honey:
Add the hot pepper flakes to a small bowl and mix with the honey. Serve with the Pecorino.

Serves 4

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Roasted Beet Salad With Gorgonzola And Toasted Walnuts

Ingredients:
2 pounds medium-size beets (red or gold), washed
1/4 cup extra virgin olive oil
1 T water
salt and freshly ground black pepper
2 1/2 T red wine vinegar
mixed salad greens
1 small head radicchio, torn into 2-inch pieces
3 ounces Gorgonzola cheese, crumbled
1/2 cup walnut halves, toasted
1 1/2 cups loosely packed watercress, stems trimmed, for garnish

Preparing the beets:
Preheat the oven to 375 degrees F.

Place the beets in a shallow baking pan and drizzle with the oil and water. Roll the beets to coat with the oil. Season with salt and pepper, cover with aluminum foil, and bake until the beets are tender and can be easily pierced with a fork, 60 to 80 minutes, depending on the size of the beets. When the beets are tender, remove from the oven and let cool. Pour the oil from the bottom of the pan into a small bowl and reserve. When the beets are cool enough to handle, peel the beets and cut them into wedges.

* * * * * * *

Preparing the dressing:
Whisk together the red wine vinegar and the reserved oil. Season to taste with salt and pepper.

* * * * * * *

Preparing the salad:
Combine the beets and radicchio and toss with all but 1 tablespoon of the vinaigrette. Place the mixed greens on a serving platter. Place dressed beets and radicchio on top of mixed greens. Scatter the Gorgonzola and walnuts over the top. Toss the remaining 1 tablespoon of the vinaigrette with the watercress. Season with salt and pepper. Top the beets with the watercress.

Serves 6

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Grilled Chicken With Garlic Mayonnaise

Simple and addicting, I first had this dish at a little hole-in-the-wall Lebanese restaurant in Berkeley, California about 30 years ago. I returned almost nightly for weeks, it was that good. It's best over a grill, but when grilling isn't possible, roasting will do.

Ingredients:
3 to 3 1/2 pound chicken, split in half

marinade

Garlic Mayonnaise

* * * * * * * *

Ingredients for marinade:
3/4 cup dry white wine
3/4 cup extra virgin olive oil
2 bay leaves, crumbled
4 1/2 teaspoons thyme leaves or 1/4 teaspoon dried
3 cloves garlic, mashed to a paste
1/2 teaspoon ground cumin, preferably freshly ground in a mortar or spice mill
salt and freshly ground pepper

Preparing the marinade:
Mix together the marinade ingredients in a shallow bowl.

* * * * * * *

Preparing the grilled chicken:
Gently pound the chicken to flatten it. Add the chicken to the marinade and turn to coat well. Marinate, skin side down, 2 hours, basting occasionally.

Remove the chicken from the marinade and place skin side down on a broiler tray. Broil about 7 minutes to each side to brown the chicken, basting occasionally with the marinade. Transfer to a 400 degree F oven and continue cooking and basting skin side up about 15 minutes more.

Serve with the Garlic Mayonnaise on the side.

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Iggy's Homemade Ricotta

This is great in lasagna or on grilled bruschetta.

Ingredients:
4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 T white wine vinegar

Preparing the ricotta:
Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.

Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).

Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta.

Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.

Makes about 2 cups

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Onion and Cheese Tarts

Ingredients:
2 frozen puff pastry sheets, defrosted
1 T butter
1 T olive oil
1/4 cup finely sliced red onion
1/4 cup finely sliced onion
2 scallions, finely sliced
1 T finely chopped chives
1 egg
1/3 cup heavy cream
1 teaspoon salt
3 ounces goat cheese

Preparing the tarts:
Preheat oven to 375 degrees F.

Take a 2 1/2-inch round cookie cutter and cut out 12 rounds from 2 sheets of puff pastry. Place rounds of dough into each hole of a mini muffin pan, pressing gently to form a cup and giving room for the filling. Cover with plastic wrap and keep the prepared pan in the refrigerator or freezer (depends how long until you need it).

In a skillet add butter and oil. Throw in the onions and cook gently until softened and caramelized, stirring frequently for about 15 to 20 minutes. Once cooked add the scallions and chives. Set aside to cool slightly.

In a bowl whisk together the egg, cream, and salt. Add the cooked onions to the custard, stirring thoroughly. Pour into the prepared pastry cups with a spoon. Break up the goat cheese and place on top of tarts. Bake for 20 to 25 minutes.

Serves 4

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Parmesan Frico

1/2 cup grated parmesan

Preheat the oven to 375 degrees F. Line a sheet tray with a silicone mat. Make 4 even, very thin circles of parmigiano on the mat. Be sure that the circles are not touching. Bake 7 to 8 minutes or until the cheese has melted, turned golden brown and looks like lace. Remove the tray from the oven and let the crisps cool for about 1 minute. Using a spatula, remove the crisps from the silicone mat and reserve on a plate.

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Don't Throw Away Those Parmesan Cheese Rinds

Add a rind or two to a simmering risotto when first adding the liquid.

Add a rind or two to a pot of simmering minestrone.

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