Margherita Pizza

Two weeks ago my neice, sister and brother-in-law were out east finalizing my neice's college decision. The good news is that the college decision was made, the better news is that my niece will soon be less than a ninety minute drive away from me. From my perspective I could not be happier that she will be close enough for me to be able to visit or for her to come stay for a weekend. As often as a college freshman wants to see their aunt of course.

While they were here we met for a late lunch at a restaurant that baked its pizzas over a coal fired oven. My sister wondered what kind of a place I had selected for lunch, but fortunately everyone gave the pizza, particularly its crust, rave reviews.  Ever since that lunch, I have been wanting to make a pizza.

Growing up the only kind of pizza we ordered had a thin crust.  I don't ever recall making pizza in our house, unless of course you count baking a frozen pizza in the oven as making pizza. It was a food that was ordered and picked up from the only pizza take-out and delivery place in town on either Friday or Saturday nights.  We always and only ordered an extra-large cheese and sausage.  Little did I know back then there were other options for toppings. When I went to college that I discovered the decadent and delicious world of deep dish pizza.  Garcia's and Papa Del's at the University of Illinois were two favorites.  Over the course of time, my taste in pizza has come full circle and I am now back to preferring thin crust over deep dish.

When Jim Lahey's book "My Pizza" cookbook came out I immediately had to make his dough to see what all the fuss was about.  His dough is really very good, however, it is a dough that takes quite a long time to rise. Although it's one that doesn't require kneading, the 18 hour rise and wait time makes you have to plan at least a day in advance. So this weekend I thought I would try Alex Guarnaschelli's dough recipe as its start to finish dough making time is a little more than two hours. And in a significant departure, I thought would take some short cuts and use a San Marzano pizza sauce (already made and bottled) and Stonewall Kitchen's basil pesto.  I wanted my attention to be only on the making of the dough.  Could I have made the sauce too? So yes, admittedly this is not a pure, made from scratch pizza recipe.  Sometimes we need to make things a little easier on ourselves. But seriously, this pizza was pretty gosh darn good.

Staying with the simple theme here (not a theme that I consistently subscribe to), I thought I would make a Margherita Pizza.  One having just pizza sauce, fresh mozzarella, freshly grated romano cheese, some olive oil and some chopped fresh basil.  A perfect Friday night pizza.  Better yet, this is a perfect just about any night of the week pizza.

In a medium sized bowl, the yeast and warm water (110 degrees) are mixed together and left to rest for five minutes. I am still using a thermometer to test the water temperature as I haven't yet learned what 110 degrees feels like. While the yeast is mixture is resting, measure out three and a half cups of flour, all-purpose flour.

Half of the flour is sifted into the yeast mixture.  Using your hands you mix both together until smooth. What makes this dough different from other pizza doughs is the use of honey. Before adding the rest of the flour, you add two teaspoons of Kosher salt, 1/2 teaspoon of white pepper an 1 scant Tablespoon of high quality honey.  The rest of the flour is then added.  

Initially I began mixing the dough with a wooden spoon and then started using my hands. At first it looks like it may not come together, but have patience as it will. Once all mixed together, you turn out onto a floured surface and knead for 3 to 5 minutes until soft and smooth.  I needed for almost the full 5 minutes.  The ball of dough is placed in an olive oil lined large bowl, covered with plastic wrap, placed in a warm location and allowed to rise for 1 1/2 hours or until doubled in size.

Once the dough has risen, you put onto a floured surface where you shape into a ball.  The large ball of dough is then cut into four sections. Reshape into balls, placed on a cookie sheet, covered with a clean dish towel, and allowed to rest for at least 15 minutes.

I like a free form pizza cooked on a pizza stone.  Working with one dough ball at a time, the dough is stretched into the shape of preference (circle or rectangle or oval).  The edges of the dough of brushed with olive oil.  Almost every book I read about making pizzas shares that this is one of the important 'tricks' of making a great pizza crust.

The pizza sauce is added to the top of the dough, up to the olive oil brushed edges.  I like adding small dollops of basil pesto randomly on top of the sauce.

The fresh thinly sliced mozzarella, freshly grated romano cheese and a sprinkling of pepper are the final layers before placing in the oven.  When I am working on a pizza peel, I sprinkle the peel with semolina flour so it is easier to slide the pizza onto the stone.  Before turning the oven temperature to 450 degrees, place the pizza stone in the oven.  The stone should be hot when you transfer the pizza from the peel to the stone.

The pizza is then baked for 10 to 14 minutes or until the mozzarella is melted, the sides of the pizza have puffed up and have a light to medium browned edge.  Remove from the oven, top with drizzle of olive oil and freshly chopped basil. Adding a drizzle of olive oil to the top of the pizza adds great flavor and makes for a perfect finishing touch. Slice into squares or wedges and enjoy.

Recipe
Margherita Pizza (pizza dough recipe very slight adaptation of Alex Guarnaschelli's recipe)

Ingredients
2 1/4 teaspoons active dry yeast (generally one package)
1 1/2 cups warm water (about 110 degrees F)
3 1/2 cups all purpose flour, plus more for rolling dough
2 teaspoons Kosher salt
1/2 teaspoon white pepper
1 scant Tablespoon of honey
1 Tablespoon of extra virgin oil oil

Jar of pizza sauce (this is enough for the four pizzas made with this dough)
Fresh mozzarella, sliced thin (I like the Bel Gioioso brand)
Basil Pesto (I like Stonewall Kitchen's)
Freshly grated Romano cheese (about a 1/4 cup over each pizza)
1/4 teaspoon black pepper on each pizza
Extra virgin olive oil
Semolina flour dusting the pizza peel or pizza pan
A few fresh basil leaves

Direction
1. In a medium sized bowl, combine yeast with warm water.  Stir to dissolve and allow to rest for 5 minutes.
2. Using a strainer or sifter, sift about half of the flour over the yeast mixture, blending with your hands until smooth.
3. Add salt, pepper, and honey and mix to blend.  Sift in remaining flour and mix until blended.
4. Turn dough out onto a lightly floured surface and knead for 3 to 5 minutes or until soft and smooth.
5. Place ball into a large bowl that has been lightly oiled with olive oil.  Cover with saran wrap, place in warm location an allow to rise until double in size, approximately 90 minutes.
5. Gently press on the dough and turn onto a floured surface.  Divide dough into 4 equal parts. rolling each quarter into a ball.  Place on a cookie sheet, cover with a clean dish towel and allow to rest for approximately 15 minutes.
6. Preheat oven to 450 degrees.
7. Flatten each dough ball into a 10 to 12 inch circle or rectangle.
8. Brush edges of dough with extra virgin olive oil.  Spread pizza sauce (amount as desired) up to edge of olive oil, and add dollops of basil pesto.  
9. Place thinly sliced mozzarella on top, spread a handful of grated romano cheese and 1/4 teaspoon of black pepper on top.
10. Bake for 10 to 14 minutes or until mozzarella is melted and edges of crust are a light to medium brown. Remove from oven.
11. Drizzle some extra virgin olive oil on top along with some chopped basil. Cut and serve immediately.

Eating pizza on Friday nights was a routine back in college, but since then there really have not been any 'food' routines in my life.  Whether it's always going to the same restaurant each week for dinner or breakfast or making the same food on one day of the week, there is something rather comforting about having certain predictable food routines in one's life. This pizza dough recipe has got me thinking that maybe I should again return to eating pizza on Friday night.  Maybe some things are meant to come full circle.  The only difference this time is that instead of ordering a pizza for takeout or delivery, the pizza will be homemade. 

Pancetta and Parmesan Tart

Last week I managed to squeeze in some time to drive to Williams-Sonoma with the intention of picking up some Aleppo pepper for a recipe I wanted to make.  But in my usual modus operandi fashion I managed to leave with a few more things that I just couldn't seem to live without.  Whether I am looking for a must have, need to have or nice to have, I love going into stores selling all things related to cooking no matter where I am traveling. And if there is a Williams-Sonoma anywhere close to where I am staying, I need to at least walk through it.  For those who travel with me, they know there is no such thing as me just walking through this store.  It seems I have gained a reputation for being a terrible influence on those that come into the store with me. Terrible in the sense that I like to find things for them and maybe encourage them, just a tad, to just get a little something. So spouses of my friends have been known to get a little anxious when their wives are shopping with the 'bad influence'. 

The very first time I made Giada De Laurentiis' savory Pancetta and Parmesan Torte, I inadvertently used prosciutto instead of pancetta as my non-Italian eyes and ears had the two confused. But after making it with pancetta the second time, I liked it much, much better. When I finally learned that pancetta is made from pork belly, is cured (but not smoked like bacon) and needs to be cooked, and that prosciutto comes from the hind leg of the pig (the place where ham comes from), is cured for a much longer period of time, and can be eaten uncooked, I knew when I could make substitutions in recipes listing either one of them as an ingredient. Now when my Polish-American ears hear pancetta, they hear bacon and when they hear prosciutto, they hear ham.

If I have to make a choice between making a sweet or savory tart, more often than not I lean toward making a savory one. What I love most about savory tarts is their versatility. They can be perfect as an appetizer, a first course, a lunch or dinner entree and, in some cases, even as a dessert.  Although I must admit, I prefer ending a meal with a little bit of sweetness.  So you won't find me any time soon serving a savory tart for dessert.  Shudder the thought.

The pancetta and parmesan tart is equally delicious served warm from the oven or at room temperature. While my preference is to serve it as an appetizer, it can be served for lunch with a great salad or as a brunch dish.  While a relatively simple dish to make, it presents as something you have labored over. Depending on who you are serving this to, you can either let them think it was a time-consuming endeavor or that it was something you just whipped up on the fly.  This tart would only be more time intensive if you chose to make your own crust.  I have something called a tart-crust making aversion disorder at the moment. Probably curable, but the refrigerated pie crust by Pillsbury works so well I am not feeling compelled (yet) to make my own crust.  Soon maybe.

I have found it a rather interesting coincidence that pancetta generally comes packaged in four ounce quantities and a few of the recipes I have using pancetta call for four ounces. Not three ounces, not five ounces, just four ounces. Because it does not contain as much fat as bacon, a little extra virgin olive oil is heated in a skillet before the pancetta is added. Surprisingly it takes about 7 to 8 minutes for the pancetta to get crispy.  Once crispy, drain on a plate lined with paper towels.

Parmesan cheese is one of those ingredients that is best freshly grated.  Hands down Parmigiano-Reggiano has so much more depth of flavor than that of what I will call a generic parmesan cheese. Between the pancetta and the parmigiano-reggiano cheese, it's hard to say which one of these two ingredients is the reason why this tart is so unbelievably delicious.

Don't you just love a recipe where everything can mixed into just one bowl?  I must confess that I don't mind spending the time it takes to shop for ingredients or prepare a meal, but cleaning-up is another story. You don't even need to pull out a mixer or the KitchenAid for this recipe.  Just a whisk and a bowl, or my personal favorite, the large pyrex measuring cup. The whipping cream, milk, eggs, parsley, salt and pepper are mixed until well blended before the crispy pancetta and cheese are added in.

Once all combined, the mixture is poured into the prepared tart shell.  Often I will sprinkle a little of the leftover grated cheese over the top of the tart as well. To avoid any spillage in the oven, I usually place the tart pan on top of a cookie sheet before placing in the oven. For someone who doesn't like cleaning up the messy dishes, I would gladly take that chore over cleaning spills in the oven any day.

This tart is baked a relatively high temperature (400 degrees) in the lower third of the oven for approximately 25 minutes.  I usually set the timer for 20 minutes and check on it before adding any additional time.  The top puffs up and turns into a beautiful golden color.  When cooled the tart will deflate, not to worry.

Because I like to serve this tart at room temperature I usually make it sometime in the afternoon for an evening gathering.  It serves at least 6 to 8, but if your guests are greater in number consider making two of them, as they has been known to disappear rather quickly.

Recipe
Parmesan Pancetta Tart (slight adaptation of the recipe by Giada De Laurentiis)
Ingredients
1 refrigerated pie crust, room temperature (suggest the Pillsbury brand)
1 teaspoon extra virgin olive oil
4 ounces pancetta, chopped
2/3 cup heavy whipping cream
1/2 cup whole milk
3 large eggs, room temperature
3 Tablespoons freshly chopped flat Italian parsley
1/4 teaspoon Kosher salt
1/4 teaspoon white or black pepper
2/3 cup grated/shredded Parmigiano-Reggiano cheese

Directions
1. Preheat oven to 400 degrees.
2. Press crust into a 9 inch removable bottom non-stick tart pan
3. Heat olive oil in heavy medium sized skillet over medium heat.  Add pancetta and saute until crisp.  Generally takes about 7-8 minutes. Remove pancetta, place on a plate lined with paper towels.
4. In a medium sized bowl, beat the cream, milk, eggs, parsley, salt and pepper with a whisk until well blended.
5. Stir in the cheese and pancetta.
6. Pour mixture into crust and bake for approximately 25 minutes in the lower third of the oven. The tart should be slightly puffed and golden in color.
7. Let rest for at least 15 minutes before cutting.

There have been a series of sudden deaths surrounding my family and friends on top of the recent tragedy in Boston. Beyond dealing with sadness of it all, these events only reaffirmed my belief that given life's unpredictability there are some things we should definitely not leave to chance. For me, the most important of those being friendships and relationships. Certainly we have all had those intense moments where you need walk away to collect your thoughts to avoid saying or doing anything to cause further harm or worse yet, regret.  Or sometimes we need just a little time and space to sort things out.  How we manage this 'time' seems to have been changed forever or maybe it really hasn't.  Maybe we have just taken some things, some people in our lives for granted.

No one in Boston or anywhere else for that matter thought for a moment this week that there would be a tragic loss of lives at the marathon. My sister's boss never thought it fathomable that his 47 year old wife and mother of four would leave this world suddenly one morning without any warning. In light of these daily, painful reminders that life can sometimes be fragile, if there is someone you care very much about, consider how much time you are letting go by before you decide to resolve a misunderstanding or a miscommunication or repair a friendship or relationship. What would be holding you back from letting someone know whether or not they matter to you or are you are willing to take the chance they will be there to listen when you are ready to talk? Time? Think I will be even more cognizant of how much time I think I want or even convince myself that I need. Pretty certain that I won't be taking time for granted any time soon as the risks seem even greater to me now.

Over the Top Rice Krispie Treats

It is spring break here on the east coast, however, no week long break for me. Need the time to try to get caught up on a few projects waiting for my undivided, uninterrupted attention at work. With only one night meeting this week, I should be able to take the short mile and a half drive to the beach and watch the sun setting over the water. Something I have not done since the fall. If the weather is really nice on Friday and I am really, really productive, I might reward myself with a day off. Maybe. Taking in the sunset at the beach might be all the reward I need.

Why I ever took on the project of painting the rooms upstairs in the attic (of this rented farmhouse), I do not know. Well that's not true.  Of course I know. The upstairs would be a perfect space for summer guests. If I couldn't not bear to look at the dark red walls and light blue painted wood floor, I didn't think anyone should have to either.  In spite of not having x-ray vision from the first floor to the attic, just the thought of those clashing colors up there was making me anxious. Whether or not the room is happier now that it has white walls and a deep dark brown wood floor who knows, but at least I am.

As I was painting I remembered the last time I made what I call these ''over the top rice krispie treats" was Labor Day weekend. It was spent with neighbors having an early evening cookout out on the beach. With the kids next door on break from school I thought I would pull myself away from the painting and make a batch for them. I think I just needed an excuse to stop painting for awhile. The treats were a big hit in September, I was hoping they would be equally well-received today.

What makes these rice krispie treats so different is the quantity of ingredients and the resulting thickness of the bar. These are not your familiar rice krispie treats. They look more like something you might buy at a bakery or coffee house. 

You will need a really large, maybe a 10 to 12 quart, heavy bottom pan to make these rice krispie treats. The larger the better as ultimately everything is mixed in this pan.  It all begins with melting the unsalted butter. I can't remember where I found the recipe for these, but I do remember it called for 12 Tablespoons of butter. Depending on how the marshmallow melting process is going, I will sometimes add 1 or 2 additional tablespoons of the unsalted butter.

Yes this recipe takes three pounds of marshmallows.  The marshmallows are added to the melted butter.  Using a sturdy wooden spoon you will be stirring constantly as you do no want to burn the marshmallows.  I generally set the heat in the low to medium range.   

It will take seven to ten minutes for the marshmallows to melt and for the syrup to be created.  Stirring these marshmallows is definitely an upper arm workout.  Make certain you have a strong wooden spoon.

Once everything is melted, the pan is removed from the burner and the rice krispies are added.  I generally add half and make a few quick stirs before adding the rest of them.  The upper arm workout continues for a few minutes more. 

Once you get the rice krispies completed covered you scoop them into a parchment paper lined 13 by 9 inch pan.  You will need to work quickly getting the mixture into the pan.

Lightly butter your hands and press the mixture into the pan. It will completely fill the pan.  You want a nice smooth, flat top for a finished look.  The mixture cools for about 45 minutes to an hour before you can cut them with a serrated knife.  While they are cooling, loosely cover with aluminum foil.

Using parchment makes the removal of the rice krispie treats from the pan so easy.  Remember, use a serrated knife when cutting into squares or rectangles.

The good news when making these rice krispie treats is that you are only left with one pan and one wooden spoon to clean up. Considering the mess I was making with paint today, having only two things to clean up was a blessing.

I had covered half of the pan with multi-colored sprinkles, so that when I cut them up into rectangles and added lollipop sticks in them, they would be a little more 'over the top' for the kids next door.  I am a purist when it comes to eating rice krispie treats so I like mine without the sprinkles.  I would say I like them simple, but then there really isn't anything simple about these 'over the top' two-inch high rice krispie treats.

Recipe 
Over the Top Rice Krispie Treats
Updated January 2023

Ingredients
14 (198g) Tablespoons of salted butter (equals 1 stick and 6 Tablespoons), plus a few more tablespoons to prepare the parchment paper lined pan and to rub on a spatula and your hands when pressing into the pan
3 pounds (1,359g) marshmallows (mini marshmallows melt easier)
18 ounces (510g) crispy rice cereal (recommend Rice Krispies)

1/4 teaspoon Kosher salt
Optional:  Sprinkles, Melted Chocolate and/or 1 1/2 cups of M&Ms

Directions
1. Line a 13"x 9" non-stick pan with parchment paper.  Lightly butter parchment paper. Set aside.
2. In large heavy bottomed dutch oven, melt the butter over medium-low heat.
3. Add marshmallows and Kosher salt. Cook, stirring constantly approximately for 7 to 10 minutes or until marshmallows have melted into the butter. 
4. Remove from heat and working quickly, add the cereal to the hot mixture, stirring constantly until the cereal is completely covered in the marshmallow butter mixture.
5. Butter a rubber spatula and scrape mixture into the prepared pan.  Butter your fingers and gently press the mixture into an even layer to fill the pan completely. Note: If mixing in M&Ms put half of the rice krispie mixture in the pan and light press down. Then sprinkle a generous half cup of M&Ms evenly that layer. Top with remaining rice krispie mixture and press to smooth the top. Press the remaining half cup or more of M&Ms into the top (if you don't press them in they will fall off when cutting).
6. Let cool.  Use a serrated knife to cut into squares.
7. Store in layers separated by wax or parchment paper in an airtight container. Alternately wrap individually in cellophane bags.

Ingredients to Make Over the Top Rice Krispies for a 9" x 9" pan

7 (99g) Tablespoons of salted butter (equals 1 stick and 6 Tablespoons), plus a few more tablespoons to prepare the parchment paper lined pan and to rub on a spatula and your hands when pressing into the pan
1 1/2 pounds (679g) marshmallows (mini marshmallows melt easier)
9 ounces (255g) crispy rice cereal (recommend Rice Krispies)

1/8teaspoon Kosher salt
Optional:  Sprinkles, Melted Chocolate and/or 1 1/2 cups of M&Ms

Notes: (1) For a festive look top of the rice krispie treats with sprinkles. To make them even more indulgent, dip in melted white/milk chocolate. (2) After cutting, I like to press the cut sides of the rice krispie treats into finely crushed rice krispies as it makes them easier to package. As well as a little less messy to eat.

It is amazing how paint can transform a room. And just how Mother Nature can transform the landscape. Maybe even more amazing is the impact color or colors can have on your senses. I have always loved walls painted in shades of white or cream in order for one's eye to be drawn to the art on the walls, the rugs on the floor, the collections on the shelves, or the furnishings. When planting or arranging flowers, my favorite garden landscape or bouquet is one dominated by shades of a single color. The effect is almost mesmerizing.

I learned what monochromatic meant from a friend who was a florist.  Whenever I ordered a bouquet for someone or just went into her shop to purchase some flowers for myself, I was drawn to arrangements dominated by shades of a single color. When ordering I would ask for a mixture of flowers in either all shades of white, shades of purple, shades of red or shades of orange. One day she said, 'you like monochromatic arrangements, so do I'.  I knew then this person was a kindred spirit and would become a friend. I learned much about flowers, about antiques, about setting a table, and about friendship from her.  But most importantly I learned that when I was with her I never needed to explain or apologize for liking the things I did or for having monochromatic tendencies. There are no greater gifts a friend can give you than accepting you for who you are and for enjoying all of the differences you bring to the world, to them.  Even if you can be a little 'over the top' sometimes.

Homemade Ricotta

For weeks I have been anxiously awaiting the release of Alex Guarnaschelli's cookbook "Old-School Comfort Food: The Way I Learned to Cook" as I was curious as to what recipes, stories and lessons she would be sharing. My wait ended early this week. Fortunately I had a meeting near the Barnes and Noble bookstore on Tuesday, the day the cookbook was released. As soon as my meeting ended, I drove over (raced over would be a more accurate description) to pick up a copy.  Uncharacteristically I showed some restraint and waited until I got home late that evening to sit down to open it up. As I began going through her book, I felt as if I could hear her talking about each recipe.  There is nothing pretentious or intimidating in any of her recipes. Considering it is a cookbook written by an "Iron Chef" and "Food Network" star, I have to say I like Alex even more than I did before I bought the book. On so many levels, this cookbook was more genuine, more authentic, more real, more accessible than what I hoped it would be.

I needed, yes needed, to make something form this book over the weekend (more restraint) but knew that my attic painting project was going to consume much of my discretionary time.  So I had to choose a recipe that did not require a significant amount of my time or attention. The choice was simple, the homemade ricotta.  I have made ricotta before but her recipe looked a little simpler and from the photo much creamier.  If you have never had homemade ricotta spread on grilled bread with some really good honey drizzled over the top, you are missing something insanely, no actually, something wickedly delicious.  If you have only eaten ricotta bought at the grocery store, you might be thinking 'I don't think I missing much'.  Once you experience the taste of homemade ricotta, it's quite possible you will ever want to eat the store bought ricotta again and then you will know why it really is such a big deal.

This recipe has only three ingredients, yes three ingredient and there is not even any salt added. It's just heavy whipping cream, whole milk and buttermilk. It's hard to believe that these three ingredients can be transformed into something that tastes equally great all on its own or at breakfast served on toasted bread with jam or at a cocktail party served on a sliced, grilled baguette with a drizzle of honey or topped with some grilled vegetables.

When I buy heavy whipping cream, I always look to see how much saturated fat it contains.  For recipes where the cream is cooked, I look for at least a 17% saturated fat content.  When using heavy whipping cream to create frostings or whipped toppings, I look for at least an 18% saturated fat content.

Once all three ingredients are measured and put into the a heavy medium-sized saucepan you stir until combined.  That is the first and last time you will stir the mixture.  It is simmered on the stove for 30-35 minutes.  I simmered for 35 minutes.  With the milk solids rising to the top, you then turn off the heat and let sit on the stove for 10-15 minutes to let cool slightly.  I let sit for 15 minutes.

While the mixture is cooling on the stove, line a strainer with cheesecloth and put over a large bowl.  You want to be certain that your strainer does not touch the bottom of the bowl or it will not drain properly.

You use a spoon to remove the milk solids and place on top of the cheesecloth.  Any remaining liquid is then poured over the curds.

The ricotta drains for several hours or overnight, covered with cellophane in the refrigerator.  I waited six hours (some restraint). When making this recipe my solids were very small and at first I was a little concerned thinking that I somehow messed up. My concerns were alleviated once the mixture fully drained. Not only did the ricotta set up perfectly, it had a very creamy but spreadable texture. It was ricotta perfection.

After draining, the ricotta is removed from the cheesecloth and put into a jar.  It will keep, if covered, for up to a week.

As soon as it was set up, I grilled a french baguette, spread some the ricotta and then drizzled honey over the top.  The taste was literally 'over the top' good.  If there is such a place as homemade ricotta nirvana, I went there.  And after spending most of the afternoon painting over deep red and blue walls with white paint, this was all the reward I needed to not get overwhelmed with the amount of work it takes to cover darkly painted walls.

Recipe
Homemade Ricotta (recipe as is from Alex Guarnaschelli)

Ingredients
1 cup heavy whipping cream (organic recommended)
1/2 cup whole milk (organic recommended)
1/2 cup buttermilk

Directions
1. Add all three ingredients to a medium sized, heavy saucepan.
2. Simmer gently until the milk solids rise to the surface and form what looks like a raft.  This will take approximately 30 to 35 minutes.
3. Turn off heat and let cool for approximately 10-15 minutes.
4. Line a strainer with a few layers of cheesecloth and set over a bowl.
5. Scoop the solids from the surface of the milk mixture and place into the cheesecloth lined strainer.
6. Pour remaining liquid over the solids.
7. Refrigerate in the strainer for several hours (I waited 6 hours) or preferably overnight to allow all of the liquid to drain out and for the ricotta to firm up slightly.
8. Remove the cheesecloth from the ricotta and put in a dish or jar.  Cover and return to the refrigerator or serve.

Now having lived in this small farmhouse for almost a year, I have experienced all four seasons. Summer was glorious here. Deep blue hydrangeas surrounded the front of the house, a large sage bush bordered one end of the patio and the herbs that I planted all thrived. The fall colors were spectacular and so were the skies.  Even thought we had a hurricane, the winds didn't do any damage to the trees or the vegetation.  The immense perfectly shaped holly tree in the backyard made the winter landscape even more beautiful, especially on a freshly fallen snow day. I could have done without the blizzard, but that experience tested my resiliency. Now that spring has arrived, there have been many surprises.  I did not know that there were hundreds of grape hyacinths on the east and north sides of the house. Nor did I know that there were hundreds of daffodils, all different varieties, planted against the stone walls. And in spite of the wicked winter, all of the herbs I had planted, including the rosemary and lavender, are all coming back to life, appearing to be stronger and healthier.

Growing up in the midwest and now living on the east coast, I have had a lifetime experiencing all four seasons.  While my two favorite seasons are summer and fall, I love the changes and the gifts each of them brings and inspires. As much as I like some level of predictability in my life, change continues to shape my view of life, of people, of friendships and relationships, and of course, food. Had I stayed in my ricotta recipe comfort zone, I would not have experienced the taste of the creamy, divinely delicious homemade ricotta shared by Alex. Yes, it could have not lived up to the recipe I was using and it would  have probably been safer to just settle with the recipe that I knew and grown comfortable with.  But sometimes, something or someone comes along and it changes you, your perspective, your life, almost always for the better.