More cheese please

If I haven’t mentioned before (I’m pretty sure I did though), I’m a huge fan of cheese. Unfortunately for me, in India, the variety of cheeses are few and far between – think processed, cheddar or mozzarella. The good, imported kind is far too expensive and the local variety, well, far too boring. I have always liked the process of making paneer at home (cottage cheese for the uninitiated) and chanced upon a recipe that helps me make the gorgeously creamy ricotta cheese at home as well. 

I promise you, this is a ridiculously easy and foolproof recipe, something I have tried a few times now and enjoyed great success. Ricotta can be used in just about anything – from pastas and pizzas, to a quiche or a dessrt, it is the perfect go to cheese for that right bite of creaminess. 

I like eating it straight up, mixed with some olive oil and saIt, but also have variants such as chopped sun-dried tomatoes in oil, fresh basil ribbons and grated lemon zest with freshly ground black pepper, all topped with more crushed salt. Everyone has a different favourite, but what’s most important is that there is delicious, milky, soft, fluffy, fresh ricotta. 

Fresh Ricotta

·         2L (8 c) whole milk

·         500 ml (2 c) buttermilk

·         Special equipment: cheesecloth, fine mesh skimmer or ladle, thermometer (optional)

METHOD: Combine milk and buttermilk in a large, heavy-bottomed (less likely to burn) pot. Add the thermometer to the pot (if using) and set the pot over medium heat. Stir occasionally with a wooden spoon or rubber spatula, scraping the bottom to make sure the milk isn't burning and to heat the liquid more evenly.

Meanwhile, set a colander over a large bowl and line the colander with 5 layers of cheesecloth, making sure you have ample overhang all around. 

When the milk heats up and starts to steam, continue to stir and scrape the bottom, but gently (I stopped once I was approaching the ideal temperature so that so that the curds would stay as large and fluffy as possible.) Once the thermometer hits about 170-175 degrees, curds will begin to form and float to the top of the milk. Skim them from the top with your skimmer or ladle and transfer them to the cheesecloth. Scrape the bottom on the pan to free any stuck curds.

Let the ricotta sit for 15 minutes, then lift the cheese cloth and let any excess liquid drain off--do not squeeze unless you want a firm ricotta. Transfer to a serving plate and eat immediately, or refrigerate in an air-tight container for no more than a few days.

The whey left behind is actually what is normally used to make ricotta, and can be used immediately to make a second batch--though I have not tested that yet.

So saucy!

I’m a big, big fan of sauces and spreads. To me, not only do these delish dips add value and make even the most boring, insipid meal come alive, they are also extremely versatile and can be used as almost anything – right from a salad dressing, as a marinade, a bread spread, thinned out into a stock or simply eaten as a dip with crackers and chips.

Sure, sometimes I may take my obsession with sauces a bit far (yes, I’m the person who adds all the sauces to her sub sandwich only to make it one soggy mess), but I have learnt to control my urges and steer clear of the ODing bit in the recent past. I usually make a variety of sauces (both sweet and savoury) and store it in airtight jars in the fridge for up to weeks based on the shelf life of the ingredients of course.

I’ve listed here four of my most favourite, easy-to-make recipes. Two sweet, two savoury, so you take your pick:

Perfect Pesto

Ingredients

·         2 Packed Cups of Fresh Basil Leaves

·         1/4 Cup Plus 2 Tablespoons Olive Oil

·         2-3 Garlic Cloves, Crushed

·         1/2 Cup Grated Parmesan

·         1/4 Cup Pine Nuts

·         Salt and Pepper to Taste

METHOD: Add your basil to a food processor. Pulse for a bit. Now add half of your olive oil and your crushed garlic. Pulse again. Add your pine nuts and the rest of your olive oil. Pulse. Add your Parmesan and pulse. Scrape down the sides of your food processor and pulse pesto until smooth and dreamy. Taste and salt. If you like it super garlicky, by all means…add more to your heart’s delight!

Honey Balsamic Barbecue Sauce

·         4 garlic cloves, minced

·         2 shallots, minced

·         100 grams tomato paste

·         2 tablespoons honey

·         1 tablespoon herbed vinegar

·         2 tablespoons balsamic vinegar

·         2 tablespoons + 1 teaspoon soy sauce

·         1 teaspoon Worcestershire sauce

·         1 tablespoon vegetable oil

·         1 teaspoon ground coriander seeds

·         1 teaspoon ground cumin seeds

·         Dried chilli pepper flakes, to taste

·         1/2 cup water

METHOD: Sauté the garlic and shallots in a saucepan until lightly browned. Add the remaining ingredients and cook on low heat, stirring occasionally, for half an hour or until the sauce has thickened to desired consistency. Let cool and use a funnel to transfer the sauce into a jar. It can be kept for a few weeks in the refrigerator.

Salted Caramel Sauce

Ingredients

·         1 cup sugar

·         1/4 cup water

·         8 tablespoons unsalted butter, cut into pieces

·         1/2 cup heavy cream

·         2 teaspoons vanilla

·         pinch of salt

METHOD: Place sugar in a small heavy saucepan. Pour water evenly over the top. Turn stove top to medium-high heat. Hold saucepan by the handle and swirl occasionally until sugar has dissolved. (Avoid letting sugar burn until completely dissolved.) Cover pan, turn heat to high, and boil for 2 minutes. Remove lid and continue to boil until syrup turns brown around the edges of the pan. Again, grab the handle and swirl syrup occasionally until it turns a deep amber and begins to smoke. Remove pan from heat. Add butter. Gently whisk, until all butter is mixed in. Stir in cream. (If sauce become lumpy, set pan over low heat and stir until smooth then turn off heat again.) Stir in vanilla and salt. If a thin consistency is desired, serve immediately; caramel can also be stored in the refrigerator and heated up for 10 to 20 seconds in the microwave.

The Simplest Hot Fudge Sauce

Ingredients

·         1 can sweetened condensed milk

·         2 ounces unsweetened chocolate

·         1/2 teaspoon instant coffee

·         1 1/2 teaspoons vanilla extract

METHOD: Heat condensed milk, chocolate, 3/4 cup of water, and coffee in a large saucepan or Dutch oven over medium heat stirring frequently, then constantly until sauce turns from grainy to creamy smooth. Remove from heat; stir in vanilla and adding water as needed to thin to desired texture. Serve.