Cheese and Chive Herb Bread

Each year as my garden matures, the herb garden expands as well. Slowly, the herb bed has inched deeper into the precious sunny real-estate and has started replacing my lawn. I add one or two more herb plants a year and build my dream herb garden. One herb plant that is thriving is my chive plant. Fortunately, it is not growing out of control, but remains nicely contained in a tall spiky mound.

Cheese and Chives Herb Bread

Cheese and Chive Herb Bread recipe

The plant grows without a lot of disturbance because I rarely use fresh chives in my cooking. However, it needed a thinning and removal of all the spent flowers before they spread their seeds. Afterwards, I was left with a large bundle of chives and a new challenge, how to use up all the chives before they go bad. This is the type of challenge I enjoy, and inspires me to look for new ideas.

Cheese and Chive Herb Bread recipe

Cheese and Chive Herb Bread recipe

I wanted to make something different, yet easily prepared and quick to finish. What I dreamed of was a recipe from Season 3 of The Great British Baking Show, Ian’s quick bread with wild garlic. While watching the episode, the smell of the wild garlic and bread traveled across the ocean and through my television, and I have craved it ever since. Unfortunately, I could not find his recipe. Rather, I came upon a recipe, which although is not British in nature, has that oniony-bready fix I was looking for.

Cheese and Chive Herb Bread recipe

This recipe is a savory bread with chives and cheddar cheese by Dorie Greenspan on the website, Serious Eats. It was exactly what I was craving, a savory quick bread to unload my bundle of chives, and give me some immediate satisfaction. I slightly adapted her recipe, and used Gruyère cheese, chives, garlic chives, lemon thyme and nixed the walnuts.

Dorie explains in her recipe; the French refer to just about everything made in a pan as a cake. A loaf such as this, is called, “cake salé” (meaning, salty or savory cake). This is a very light and cake-like bread that is perfect as a snack or appetizer paired with wine, beer or any cocktail. Like cake, it is light and airy in texture, but it is rich in flavor from the cheese and herbs. I also enjoyed this herb bread for lunch as avocado toast with lemon thyme and a drizzle of olive oil.

Cheese and Chive Herb Bread recipe

As Dorie recommends, this is a bread recipe to play around with. Use the dough as your foundation and switch up the cheese and herbs as you wish. A traditional cake salé recipe from France uses Emmentaller, Gruyère, or a mixture with Parmesan. She made her recipe with cheddar cheese and chives for a local US inspired loaf. She also recommends other add-in substitutes like nuts, diced ham, olives, pesto and cooked vegetables.

Cheese and Chive Herb Bread recipe

More appetizer ideas:

Crispy Potato Skins- 2 ways

Spinach Artichoke Dip with Bacon

Asparagus with Orange Mayo

Making this cheese and chive herb bread is an amazing sensory treat. Every time I snipped, spread and stirred the chives, their scent came forward like an herbal wave engulfing the dough. Once in the oven, the smell of the baking herb bread filled my house with comforting aromas of melting cheese, bright onions and baking bread.

I love it when I discover something new and it turns out to be a smash hit. This recipe is so easy, I am sure to make it several times and continue to personalize it. I know something is delicious when every 5 minutes my husband and son kept repeating, “Oh, this is soo good. This is really good”. This is no exaggeration. It was all I could do to keep them from eating the whole loaf.

Cheese and Chive Herb Bread recipe

Cheesy Herb Bread

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Category: Snack or appetizer

Cuisine: French - American

About 12-14 slices

Serving Size: 1 slice of bread

Cheesy Herb Bread

A savory quick bread filled with cheese and fresh herbs makes for a wonderful snack or appetizer. This pairs exceptionally well served with chilled wine or cold beer.

This recipe is adaptable to suit any mood or taste. Cheddar, Swiss, Parmesan or other hard cheeses are great fillers with a variety of fresh herbs. I like chives with lemon thyme, but basil or any combination of herbs will taste great. Anything goes with this bread.

The recipe is slightly adapted form Savory Cheddar-Chive Bread by Dorie Greenspan on www.seriouseas.com

Ingredients

  • 1 3/4 cup (268 g) All-purpose flour
  • 1 TB Baking powder
  • 1/2 to 1 tsp Kosher salt (amount of salt depends on the cheese and other add ins)
  • 1/4 tsp fresh ground white pepper
  • 3 large eggs, room temperature
  • 1/3 cup (75 ml) whole milk, room temperature
  • 1/3 cup (75 ml) extra virgin olive oil
  • 3 oz (75 g) coarsely grated cheese like Gruyere or cheddar
  • 2 oz (50 g) diced cheese like Gruyere or cheddar
  • 1/2 cup (125 ml) minced chives or other herbs
  • 1 - 2 TB chopped lemon thyme

Instructions

  1. Set the oven rack to the middle position and pre-heat the oven to 375˚F / 190˚C / Gas Mark 5, and generously butter a loaf pan.
  2. In a large mixing bowl, whisk together the flour, baking powder, salt and pepper until evenly combined.
  3. In a medium mixing bowl add the eggs, then whisk until well combined and somewhat frothy. Add the milk and olive oil and whisk together.
  4. Pour the egg mixture into the flour mixture and stir with a rubber spatula or wooden spoon. Mix until everything is just combined. You do not want to over work the dough and there is no need for the dough to be thoroughly mixed together. Stir until everything is just mixed, it won't be smooth.
  5. Stir in all the cheese, herbs and any other add ins you have, like chopped walnuts. The dough is thick, but carefully work in the cheese and herbs until evenly distributed. Don't overwork the dough.
  6. Scrape into your prepared loaf pan and bake for 35 to 45 minutes. The bread is done when it has a golden brown crust, and a cake tester inserted into the middle of the loaf comes out clean.
  7. Cool on a rack for 10 minutes, then run a knife around the edge of your pan and remove the bread from the pan. Cool the loaf on the rack until it is at room temperature.
  8. Best eaten the day it is made, but it will keep for a day, wrapped in plastic wrap and stored on the counter.
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© 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Roasted Shrimp Cocktail

Whether you are having just a couple of friends over for drinks or throwing a big bash, deciding on the appetizer menu has it challenges. There are so many considerations, like how much food, your guests eating preferences, and the ease of preparation being at the top of the list.  One appetizer that is a great crowd pleaser is shrimp cocktail. I have yet to come across someone who does not like shrimp, unless they have a shellfish allergy.

Roasted Shrimp Cocktail recipe

Roasted Shrimp cocktail Recipe

I love shrimp cocktail and believe it is the cocktail party equivalent of the office water cooler. Everyone likes to mingle around the shrimp. It is a good place to catch up with your friends or introduce yourself to the other guests. Chatting and munching around the shrimp appetizer is an interactive icebreaker with a festive atmosphere. Politics and the opposing opinions are not discussed around the shrimp cocktail. Those heated discussions happen near the charcuterie platter where there are more questions than answers.

Roasted Shrimp Cocktail recipe

Roasted Shrimp Cocktail Recipe

I discovered a shrimp cocktail recipe from Melissa Clark at the New York Times Cooking website. Her recipe reinforced a couple of ideas I already had. The first is roasting the shrimp instead of boiling them. I love roasted shrimp because the natural sweetness in shrimp becomes more concentrated. Also, I can season the shrimp any way I want, or not and it will still taste delicious. Often, boiling shrimp creates bland tasting waterlogged shrimp.

Roasted Shrimp Cocktail recipe

Second, she changed up the cocktail sauce to an aioli. It is a brighter and spicier dipping sauce and not too sweet. Have you ever tasted cocktail sauce that is nothing but ketchup and horseradish? Yuck. This recipe makes a cocktail sauce with traditional ingredients, but with a different technique.

There is one problem I have with her aioli recipe: it is impossible to make as directed. I have tried and tried on multiple occasions, but I cannot get the sauce to the consistency of an aioli. Whenever I make it, the cocktail sauce is runny, like a salad dressing, and nothing like aioli. Maybe, based on the photograph with her recipe, that is how it’s supposed to be. I wonder.

Roasted Shrimp cocktail Receipe

Try these other great appetizers with Roasted Shrimp Cocktail

Baby Blue Cheese Cakes

Crispy Potato Skins with Smoked Salmon

Roasted Red Pepper Dip

After going through a bottle of Aleve to relieve the cramp in my right arm from whisking oil and egg yolk for hours, I gave up and adapted her recipe. Remember, ease of preparation is a key consideration making appetizers. So, whenever I make roasted shrimp cocktail I do one of two options. One, I make homemade mayonnaise using my immersion blender and then add the remaining ingredients. Or, I use store-bought mayonnaise and mix everything together. Making the cocktail sauce with the mayonnaise makes it creamier, but it still has the great bite from the horseradish and Sriracha sauce. This might be considered cheating, but I am a much happier person.

Roasted Shrimp Cocktail Recipe

Roasted shrimp cocktail is an easy appetizer to make and a great crowd pleaser. It takes less time to roast the shrimp than it does to boil water for a traditional shrimp cocktail recipe. The shrimp is sweet with and added kick from garlic and paprika that taste delicious as is, or spiced up the creamy cocktail sauce. Serve this appetizer at your next get together and the shrimp platter will be empty before you know it.

Roasted Shrimp Cocktail

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Category: Appetizer, Breakfast, Brunch

Cuisine: American

Serving Size: 4 shrimp per serving

Roasted Shrimp Cocktail

Roasted shrimp cocktail is an easy appetizer to make and a real crowd pleaser. I like to season the shrimp before I roast it to add more flavor. This is a creamy cocktail sauce made with homemade mayonnaise, horseradish and sriracha. It you want a tangier sauce you can mix in some yogurt or sour cream. Keep the creamy ingredients on the light side so the horseradish and sriracha are prominent.

This recipe is adapted from, Roasted Shrimp cocktail with Aioli by Melissa Clark from the New York Times Cooking website.

Ingredients

    Cocktail Sauce
  • 1 garlic clove
  • Kosher Salt
  • 1/2 cup / 125 ml homemade mayonnaise or store bought
  • 1 TB prepared horseradish
  • 1 tsp sriracha or other hot sauce
  • 1 tsp ketchup
  • 1 TB fresh lemon juice
    Roasted Shrimp
  • 2 lbs / 1 K large shrimp, cleaned and deveined
  • 2 TB / 30 ml olive oil
  • 1/2 tsp Kosher salt
  • 1/2 tsp dried granulated garlic, or 1-2 cloves minced fresh garlic
  • 1/2 tsp paprika

Instructions

    Cocktail Sauce
  1. Peel the garlic and slice in half lengthwise. Remove the green germ from the middle and rough chop the garlic. Add a pinch of Kosher salt and make a garlic paste with the side of your knife. Angle the knife so the blade is almost parallel to the work surface and press down on the garlic with the side of the knife and smush the garlic. Move the knife back and forth pressing down on the garlic. Periodically wipe the collected garlic off the blade of the knife. Continue to press back and forth on the garlic until a smooth paste. Set aside.
  2. Add the mayonnaise, garlic paste, sriracha, horseradish, ketchup and lemon juice to a small bowl and mix. Correct the seasoning to desired taste. Spoon into a serving bowl, cover with plastic wrap and store in the refrigerator until you are ready to serve. Can be made one day ahead.
    Roasted Shrimp
  1. Preheat the oven to 425˚F
  2. Place the cleaned shrimp on a sheet pan then add the remaining ingredients to the shrimp. Toss the shrimp with your hands to get the seasoning and oil mixed evenly over the shrimp. Place in the oven and bake until the shrimp is just done. The shrimp will no longer be translucent. It is very eay to overcook the shrimp, so watch them closely. The shrimp should take 7 to 10 minutes. I start checking at the 5-minute mark to gauge the progress.
  3. Serve the shrimp warm or at room temperature with the creamy cocktail sauce.

Notes

How many servings you will get will depend on how many shrimp you get per pound. For an appetizer, I figure 4 shrimp per person when I have a small get together. For a larger crowd, I will not count out the shrimp, but buy a general amount and hope everyone gets at least one. For a serving size for an entree, I figure 6 shrimp served along with other side dishes like pasta or rice, and vegetables.

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© 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Zucchini and Basil Frittata

Eggs are one of the best foods because you can eat them for any meal of the day. Scrambled eggs for breakfast, or an egg salad or spinach salad with hard-boiled eggs make a wonderful lunch. Dinner meals like quiche, soufflé, or omelets are perfect for a quick and easy supper. Eggs also make great appetizers. Who can resist mustardy or spicy deviled eggs? In fact, you could put an egg on almost anything and call it a meal. I believe eggs are perfect comfort food.

Zucchini and Basil Frittata recipe

Zucchini and Basil Frittata recipe

One outstanding egg dish, and perfect for all four meal categories, is the frittata. A frittata is an Italian omelet, like the Spanish tortilla. It is not folded over or rolled like a French or American omelet, but the principles are similar. Simply, whisked eggs cooked in a pan with cheese and fillings. Unlike the French omelet, Frittatas require a two-part cooking process. The first stage of cooking is on the stove, then it goes in the oven or under a broiler to finish cooking.

There are two standard ingredients in a frittata, eggs and Parmesan cheese. Add to this foundation, inspired combinations of cooked vegetables, herbs, more cheese, cured meats, or all of the above, and a frittata turns into a substantial meal. Frittatas are a light egg pancake of goodness. It’s also a great pantry meal to use up all the leftover vegetables or pasta hiding in your refrigerator.

Zucchini and Basil Frittata Reicpe

Zucchini and Basil Frittata Reicpe

Zucchini and Basil Frittata Recipe

I first discovered frittatas in the mid 1980’s from one of my favorite cookbooks, Cucina Fresca by Viana La Place and Evan Kleinman. At the time, this cookbook was a novelty and showed how fresh ingredients, simply prepared, produces great tasting food. It is also a good cookbook for entertaining, because it is filled with recipes that taste great at room temperature.

Zucchini and Basil Frittata Recipe

Zucchini and basil frittata is one of their recipes. It is a light omelet, filled with garlic infused zucchini and the warm sunshine of basil. I enjoy eating it for breakfast, brunch, lunch or dinner. If I remember correctly, the first time I made it was for a bridal shower. It was so long ago. The specifics of that time have faded, but the general feeling remains: a bright sun lit room, a table full of friends, laughter, and everyone happily enjoying this new meal. This memory returns to me every time I make zucchini and basil frittata, and so I always associate celebrations, bright sunshine, and good friends whenever I make it.

Zucchini and Basil Frittata Recipe

It is an easy meal to make with your kids and won’t require too much thought before you drink your first cup of coffee. I know I need a cup of coffee before I start working with sharp knives, fire or follow new instructions. Getting the frittata out of the skillet requires the steady and large hand of an adult. But, your children will think you are a magician as you reveal the surprise frittata out from under your pan, voilà.

Making a Mother’s Day Meal try these recipes:

Baked Oatmeal with Apples and Dried Fruit

Rosti with Mushrooms and Onions

Apple and Apricot Muffins with Lemon Glaze

Pink Champagne Cake

Grilled Chicken Salad with Avocado Dressing

Zucchini and Basil Frittata Recipe
Tips for success making Zucchini and Basil Frittata

You will need a well-seasoned 10-inch cast iron skillet, or a non-stick skillet.  The frittata will need to slide or flip out the pan and the non-stick surface and sloped sides of the skillet will make it easier to work with.

Mix the eggs thoroughly with a wire whisk. You do not want streaks of egg whites throughout your cooked frittata.

Plan ahead, salt the zucchini and let it drain for 30 minutes. This is important first step that gets rid of excess moisture in the vegetables.

Cook the frittata on medium heat to prevent excess browning on the bottom and cook the eggs too quickly.

To serve as an appetizer, cut the frittata into small diamonds, or 1 ½ inch squares and offer toothpicks for easy picking.

Frittatas are perfect cooked with tomatoes, leftover pasta made with red sauce, spinach, onions, herbs, or extra cheese.

Zucchini and Basil Frittata Recipe

Zucchini and Basil Frittata Recipe

Whether you want a to make a special breakfast, luncheon, or need an appetizer, Zucchini and Basil Frittata is an unexpected dish for all appetites. Serve this frittata at your next friendly gathering and create your own associations paired with fun, family and friendship. I like to serve frittata warm, but can be served at room temperature paired with fruit, like strawberries mixed with mint or basil, or a green salad, and a baked treat such as crusty bread, muffins or pastry.

Zucchini and Basil Frittata

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Category: Brunch, Lunch, Dinner or Appetizer

Cuisine: Italian

4-6 servings

Zucchini and Basil Frittata

Zucchini and sweet basil are a wonderful combination in this frittata. The zucchini is grated, salted and squeezed of excess juice to create a quick and easy meal with warm summer flavor. This is a light meal perfect for any time of the day or occasion.

Recipe from Cucina Fresca, by Viana La Place and Evan Kleinman.

Ingredients

  • 1 lb / 453 g zucchini
  • About 1 tsp/ 4g Kosher salt
  • 4 TB / 36 g Olive oil- divided
  • 3 garlic cloves, minced
  • 6-8 eggs
  • 1/4 cup / 29 g Parmesan or Romano cheese
  • 1/ 2 cup / 14 g coarsely chopped basil leaves
  • Fresh ground pepper to taste

Instructions

  1. Wash dry and grate the zucchini with the large holes of a box grater or food processor. Place the grated zucchini in a colander and sprinkle with Kosher salt. You do not need a lot of salt, about 1 teaspoon (4g), just enough to season the zucchini and cause it to release the juices. Let stand for 30 minutes. Then press the zucchini with the back of a large spoon or clean hands to remove all the excess liquid.
  2. Pre-heat the oven to 400˚F
  3. Heat 2 TB (18 g) olive oil in a 10-inch nonstick skillet, Add the minced garlic and turn the heat to medium-low. Cook until the garlic is translucent and not browned. Add the zucchini and turn the heat up to medium-high heat. Cook for about 5-6 minutes, stirring occasionally so the zucchini cooks evenly and the excess water has evaporated. .
  4. Turn off heat and remove the zucchini from the skillet. Place it on a plate to briefly cool.
  5. Beat the eggs in a medium bowl, making sure the whites and yolks are well combined. Add the Parmesan, zucchini and basil to the eggs and stir to combine.
  6. Wipe out the skillet and turn the heat to medium-high, then add 2 TB (18 g) olive oil. Swirl the oil around so it coats the sides and bottom of the pan.
  7. Pour the egg mixture directly into the center of the pan, so the oil and eggs are dispersed evenly from the center out. Allow the egg and zucchini mixture to settle then run your rubber spatula around the rim to loosen it up. With the spatula at 12 o’clock, move the outer edge of the eggs towards the center, like you are making an omelet. Let the loose liquid fill in the empty space. Repeat at 3 o’clock, 6 o’clock and 9 o’clock. This will help the middle of the eggs cook.
  8. When the eggs are mostly congealed except for the center, place the frittata into the preheated oven. Cook until the eggs are set in the middle and lightly browned 2-4 minutes. (You could also cook it under broiler if you prefer. Watch so it does not burn).
  9. Remove the skillet from the oven and let it rest on the counter for a minute. Run a rubber spatula around the perimeter of the pan to loosen the sides from the pan.
  10. Place a plate upside down, over the top of the skillet. Place your hand centered on the bottom of the plate and hold the skillet handle in the other hand. Turn the skillet over, place the plate on the counter, then gently lift the pan up and away from the frittata.
  11. Serve warm or at room temperature.
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© 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Rosti: Crispy Potato Pancake with Mushrooms and Onions

What do you get when you have a cake with a creamy and delicate interior protected by a crispy caramelized exterior? You have a rösti. A potato pancake like no other. Its’ soft creamy interior holds together with just the right amount of the potato’s natural starches, creating a pancake that is tender, creamy and crunchy. Rösti originated in Switzerland and was a breakfast staple for farmers.  Now, people from all over the world enjoy these potato cakes.

I have enjoyed rosti in restaurants and wanted to see if I could recreate them for myself. After researching many recipes, I decided to use a recipe from The Food Lab by J. Kenji Lopez-Alt. His science based technique is typically spot on, inventive, and not too difficult to follow. After making his recipe a few times I picked up a few skills and some new information.

Rosti: Crispy Potato Pancakes with Mushrooms and Onions recipe

Rosti: Crispy Potato Pancakes with Mushrooms and Onions reicpe

Like life in general, the key to making a successful rösti is all about balance. They are like fritters or latkes, but are thicker and creamier. The type of potato and the technique used to prepare them, work together and create the perfect amount of starch necessary to hold the whole pancake together. Too little starch and the rösti falls apart when you cook it. Too much starch and you have a sticky pancake. Have you ever played with potato starch mixed with water? Its gooey stuff and not something you want in your pancakes.

Rosti: Crispy Potato Pancakes with Mushrooms and Onions reiccpe

Rosti: Crispy Potato Pancakes with Mushrooms and Onions reicpe

Kenji believes Russet potatoes are the best ones to use. They are high in starch and will create pancakes with fluffy interiors and crunchy outsides, like the perfect French fries. I agree with him if you follow his technique. For experimentation, I tried a different parcooking method using Russet potatoes and the results were not so great.

Rösti has essentially one ingredient and the key to keeping them intact is the initial preparation. Good sharp tools, like a mandoline or a very sharp knife will cause less potato starch from releasing. A box grater is not as sharp but does a good job cutting the potatoes into the right size.

Rosti: Crispy Potato Pancakes with Mushrooms and onions reicpe

Parcooking helps prevent the potatoes from oxidizing and give the rösti the right texture. He likes to parcook the potatoes in a microwave which is easy enough, and eliminates a step common in other recipes. I often read potatoes are grated raw, then squeezed to rid them of excess water before assembling. Parcooking potatoes gives the potato cake great texture and fully cooked potatoes throughout the pancake.

Rosti: Crispy Potato Pancakes with Mushrooms and Onions recipe

Unfortunately, my potatoes oxidized even though I sliced them with a mandoline and parcooked them in a microwave. I am not sure why, but one theory I have is my potatoes where doing what potatoes do, oxidize when exposed to air. Maybe I did not work fast enough, or my knock off Japanese mandoline needs sharpening.  After several trials, I am still working this out.

To experiment, I parcooked the potatoes whole in a microwave, let them cool, then grated them using a box grater. This produced rosti with a light and creamy color, but looked and tasted like mashed potato cakes, not a rosti.  Maybe a medium starch potato like, Yukon gold is better suited with this technique. Oh, so many variables to figure out, and so little time.

Rosti: Crispy Potato Pancakes with Mushroom and Onions reicpe

If you have a non-stick pan, it will be a lot easier to make. I do not own one and used a cast iron skillet. They are good pans to use just harder to maneuver the rösti out of the skillet. The sides of my pan are more vertical than they are slopped. My rösti had to slither up and over a cast iron mountainside before it could ease on to a plate. It required some extra encouragement with my spatula to get the rosti to “slide” out of the pan.

Rosti: Crispy Potato Pancakes with Mushrooms and Onions recipe

As I cooked rösti, I was reminded of making a traditional Spanish tortilla. The amount of oil and the heat of the pan had to be just right so the tortilla would cook properly and slide in and out of two different skillets multiple times. Rösti has less ingredients than a Spanish tortilla, which makes the delicate balance all that more important. It is not hard to make rösti, just more particular.

Traditionally, rösti is considered a side dish, but I love to serve rösti as a meal topped with an egg and salsa. They are also delicious served with any vegetables like spinach. I used Kenji’s suggestion and mixed in a layer of mushrooms and onions because they are one of my favorite foods. I really like this idea and will make it a staple feature whenever I make them.

Rosti: Crispy Potato Pancakes with Mushrooms and Onions recipe

Serve rösti as an appetizer with garlic or saffron aioli. It is a delicious small plate option for any cocktail party.  Add smoked or cured fish, pickles, eggs, vegetables, aioli, and your guests have a satisfying and unexpected meal.

I would love to hear from you about your experience making rösti. Let me know in the comments section below the recipe how you like to prepare rösti. Enjoy!

Rösti: Potato Cake with Mushrooms and Onions

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Category: Appetizer, Breakfast, Brunch

Cuisine: Swiss

4-6 servings

Rösti: Potato Cake with Mushrooms and Onions

Rösti can be served for any meal at any time of the day. It is a great brunch food when served with eggs or sausage, or a delicious appetizer with saffron aioli. My favorite way to eat it is with a poached egg and tomatillo salsa or saffron aioli.

You can serve this plain without the mushrooms and onions if you wish.

The rösti recipe is from The Food Lab by J. Kenji Lopez-Alt

Best eaten hot off the skillet.

Ingredients

  • 3 medium russet potatoes, l lb- 1.5 lbs /680 g rinsed peeled and cut with a box grater or mandolin
  • 5 Tb/ 62 g olive oil, divided
  • 1 medium onion
  • 4 oz / 125 g mushrooms, thinly sliced
  • 2 garlic cloves, minced
  • 1 tsp fresh thyme, or 1/2 tsp dried thyme
  • Kosher salt and ground black pepper

Instructions

  1. Place the prepared potatoes in a microwave dish and cook on high for around 5 minutes. You do not want the potatoes overcooked and mushy, they should still have a slight bite in the center.
  2. While the potatoes are cooking, heat 1 Tb olive oil in a heavy 10-inch skillet and add the onion and mushrooms. Cook the mushrooms and onions until soft and translucent and just beginning to brown, around 6 - 8 minutes. Add the minced garlic, thyme and a pinch of salt and pepper, stir to mix and cook until you begin to smell the garlic's perfume. Remove the mushrooms and onion from the pan and set aside.
  3. Wipe the skillet clean and return it to the burner. Turn the heat to medium and add 2 Tbs to the skillet. Heat the oil until shimmering. Make sure there is an even coating of oil across the whole pan, then spoon half of the potatoes into the skillet. Press down on the potatoes with a rubber spatula and form the potatoes into a pancake. Season lightly with salt and pepper, then spread the mushrooms and onions over the potatoes. Add the remaining potatoes to cover the mushrooms and onions, then press down on the potatoes to cover the top of the pancake.
  4. Cook the rösti on one side for around 7 minutes. Do not disturb the pancake for at least 4 minutes into the cooking time. After 7- 8 minutes, run a thin spatula around the edges and underneath the potatoes to loosen it from the bottom.
  5. Slide the potatoes onto a plate large enough to hold the rösti. Place another plate, upside down, on top of the plate holding the rosti, so the rims are kissing each other. Flip the plates over, so the bottom plate is now the top and lift off the plate. You should see a beautiful golden brown crusty rösti.
  6. Wipe off any stuck bits from the bottom of the pan and add 2 Tbs olive oil.
  7. When the oil is shimmering, slide the rösti back into the skillet and sprinkle with salt and ground pepper. Cook for 7 more minutes.
  8. When finished, loosen the rosti from the pan and slide it onto a serving plate.
  9. Keep warm or serve immediately.
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© 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Creamy Homemade Ricotta Cheese

Why make ricotta cheese and add one more thing to do in your busy day? Is it really necessary to make ricotta cheese if I am already making a lasagna that takes too long? The answer is an unflappable yes because the taste is 100 times better than store-bought. Ricotta cheese bought in grocery stores tastes gummy, gritty, and filled with additives to prevent the whey and curds from separating. Ricotta should have a pure milk flavor, not a chemical flavor.

Creamy Homemade Ricotta recipe

Another good reason to make homemade ricotta is a small gesture, but a good one. Sourcing milk from small farms will reduce your carbon footprint. Additionally, milk from cows that are allowed to graze, eat a natural diet of grass, and produce hormone and antibiotic free milk, tastes better and is better for our health. Further, clean farming practices and less plastic containers in the world will ultimately make it a healthier and cleaner place.

Creamy Homemade Ricotta recipe

Creamy Homemade Ricotta recipe

I wanted to share this recipe because it is so simple and quick. If you are at all skeptical about starting another project, I believe this is a great way to ease into making ricotta cheese. The recipe makes a small batch, enough to use in pancakes, or to make one of my favorite appetizers, ricotta with lemon zest, mint and honey spread on toasted bread.

Creamy Homemade Ricotta Recipe

This recipe is from the cookbook, Food Lab by J. Kenji Lopez-Alt. Additionally, Kenji is the founder of the website, Serious Eats, which I reference a lot. He is all about the science of cooking and puts recipes through rigorous testing to come up with the best practice to produce the tastiest results. This recipe will produce about 1 cup of fresh ricotta and could take 5-15 minutes from start to finish. Another easy bonus is, it is prepared in the microwave.

Creamy Homemade Ricotta recipe

However, the recipe is not without its challenges. When I first made it, the bowl I used barely fit inside my microwave. I believe the lack of space around the bowl made an unevenness in the way the milk heated up. The temperature of the milk between the top and bottom of the bowl differed by 10 – 15 degrees. This resulted in producing less ricotta from the quart of milk than the recipe indicated. The next time I made the recipe in the microwave, I used a Pyrex mixing bowl and had better results.

Creamy Homemade Ricotta recipe

Keys to Success making Ricotta

You will need an instant read thermometer. Getting the milk to 165F is crucial to making ricotta. It’s important to make sure that the milk doesn’t get too hot and start to boil.

Do not use ultra pasteurized milk. The milk carton label must inform the consumer of the type of pasteurization process. All organic milk sold in the grocery store is ultra pasteurized. This is done to make sure the milk has a longer shelf life. Ultra pasteurized milk will not turn into ricotta cheese since the good bacteria needed to help create the curds is non-existent.

Distilled vinegar produces the cleanest taste. Lemon juice will give the ricotta a distinct lemon flavor. Regardless of which acid you use, the flavors in warm and freshly made ricotta were more pronounced. The flavors mellowed after sitting in the refrigerator overnight. The ricotta became drier overnight as well.

A microwave safe bowl with a wider mouth had better results than an 2 quart liquid measuring cup. Additionally, remember that this won’t work exactly the same across all microwaves.

Creamy Homemade Ricotta reicpe

Creamy Homemade Ricotta recipe
What to make with fresh Ricotta?

Mix one cup of ricotta cheese with zest of one lemon and 1-2 tablespoons of minced fresh mint. Spread the cheese on toasted baguette and drizzle with honey. It is a creamy, bright and slightly sweet appetizer plus it is easy to prepare.

Creamy Homemade Ricotta recipe

Creamy Homemade Ricotta Cheese

Prep Time: 2 minutes

Cook Time: 5 minutes

Total Time: 7 minutes

1 cup ricotta

A simple recipe for homemade ricotta and finished in about 5 - 7 minutes. It produces a creamy ricotta, perfect as a spread on toast. (See blog post for ricotta spread recipe). It is a great recipe to use and get familiar with the ricotta making process.

This is a recipe from The Food Lab by J. Kenji Lopez-Alt.

Ingredients

  • 4 cups/ 1 liter whole milk (not ultra-pasteurized)
  • ½ tsp Kosher salt
  • ¼ cup distilled vinegar or fresh squeezed lemon juice (about 2 lemons)

Instructions

  1. Line a fine mesh strainer with a double layer of cheesecloth and place the strainer over a large and deep bowl. Set aside.
  2. Place all the ingredients in a microwave safe bowl. Gently stir. Use a bowl with a 2-quarts capacity. Place the bowl in the microwave and turn on high for 4-5 minutes.
  3. Check the temperature of the milk, if it is not 165˚F / 74˚C, continue to microwave checking every minute or 30 seconds until the milk reaches 165˚F / 74˚C. You will see the milk curdle and the liquid (whey) become clearer and separate from the curds. If the liquid is milky and without a clear separation between the whey and the curds, the ricotta is not finished. There is a 165˚F/ 74˚C to 180˚F / 82˚C temperature window to work in.
  4. Once the milk/ricotta cheese reached the desired temperature, take the bowl out of the microwave and lightly stir for a few seconds.
  5. Use a spider or slotted spoon to scoop out the curds into a cheese cloth lined strainer. Scoop out as much of the curds as possible, then gently pour the remaining liquid into the strainer. Drain the ricotta to your desired texture. 5 minutes will have the creamiest and moist texture. 15-20 minutes will produce a texture that is spreadable and slightly moist. 2 hours or refrigerated overnight, will produce dry and crumbly curds.

Notes

This recipe can be made on the stove top in a large saucepan. Add all the ingredients into a medium saucepan with the heat set at medium to medium-low. Stir the milk constantly and gradually heat the milk to 165F / 74C. Continue as directed to drain the whey.

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