Stuffed French Bread
That Rosie Hawthorne is a bad influence.
Or rather, she is a good influence, as all her recipes
I have tried have been excellent.
Hey, you gotta know who to listen to.
And Rosie knows her food.
You know you do.
Rosie's recipe for stuffed french bread called for
This gave me the opportunity to try Ina Garten's recipe
for homemade ricotta cheese.
1 cup heavy cream
2 cups whole milk**
1-1/2 tablespoons white wine vinegar
1/2 teaspoon kosher salt
*I made a half recipe so I halved the amounts.
**I could not find whole milk so I bought Vitamin D milk.
Heat the milk, cream and salt to a boil, stirring occasionally.
Note that the second you turn your back is the second
the mixture will boil over.
And boy, did it.
Remove from the heat and add the vinegar.
Allow to sit for one minute so that the milk curdles.
before placing over a bowl.
Pour the mixture into the strainer.
The longer it drains, the thicker it will become.
This separates the curds from the whey.
After 25 minutes we have ricotta cheese.
This will be tossed.
This made about 1-1/2 cups ricotta cheese.
I thawed out some strawberries,
added about 1/4 cup ricotta cheese and
4 oz. cream cheese.
The Foodie Boyfriend mashed the strawberries and
mixed this together.
making hollandaise sauce and a splash of
heavy cream with a pinch of salt in a shallow bowl.
Stir with a fork.
I had extra egg mixture,
so I made some scrambled eggs.
We also had cooked some bacon in the oven
while we were making breakfast.
Do yourself a favor, folks, and listen to Rosie.
She should have her own cooking show, I tell ya.