Monthly Archives: December 2010

This is a scrumptious appetizer!  I used a short cut and substituted frozen ciabatta garlic bread.  It turned out pretty well, but if I make this recipe again, I will definitely use a fresh loaf.

Recipe from “Bon Appetit” magazine, October issue.

4 Tbsp olive oil, divided

6 1/3 – 1/2 inch thick eggplant rounds

1 loaf ciabatta or plain rustique

1 1/4 cups purchased fresh marina sauce

2 ounces soft fresh goat cheese

1/3 cup chopped basil

1 cup coarsely grated mozzarella

Preheat over to 400.  Heat 2 Tbsps olive oil over medium-high heat.    Sprinkle eggplant with salt and pepper.  Place in skillet.  Cover.  Cook until tender, turning, about 10 minutes.  Transfer to plate.  Brush cut side of bottom half of bread with rest of oil.  Cook in skillet, cut side down, until golden, 1 minute.

Place bread, cut side up on baking sheet.  Spread with 3/4 cup sauce.  Crumble goat cheese over; sprinkle with chopped basil.  Top with eggplant.  Mound mozzarella on eggplant; spoon remaining sauce over.

Bake bread until topping is hot and crust is crisp, about 12 minutes.  Cut into 6 pieces.  Garnish with basil leaves.

(sorry for the lack of pics on this one!  I was busy preparing a few things at once).

When my mum first told me that she had made homemade ricotta cheese, I thought she was a bit nuts.  She kept going on about how delicious and easy it was.  So, I decided to listen to the old adage about “mother knowing best” and gave it a try myself.  I can’t believe I had ever doubted her.  It is 3 simple ingredients and took about 10 or 15 minutes.  I like the taste of ricotta cheese in things like lasagna and what not, but would never consider sitting down with a store bought container and a spoon.  But, with my fresh curds, I had to stop myself from indulging in little finger fulls.  Believe me, it is WELL WORTH the minimal effort!!

So, here it is friends.  I did a double batch, so if you want a single “serving” just cut the amounts in half!

*1/2 gallon 2% milk

1/2 gallon whole milk

2 teaspoon salt

6 Tablespoons lemon juice

All you do is combine the milk with the salt and get very hot.  Bring it to a light boil, but be very careful not to scald it!  Remove the hot milk from the heat and add the lemon juice and just let it sit and watch the magic happen!  The curds will start to form from the acid and will separate from the whey.  It will be about 3/4 liquid whey still and the top 1/4 of the pan will be the ricotta cheese!  Scoop the cheese from the pot with a slotted spoon and put into a cheese cloth lined colander.

* You can use all whole milk if you would like, but doing half with 2% saves on the calories and you don’t miss one bit of flavor!