I know this seems silly, but I didn't know how to entertain or what to cook for guests at our little Pueblo house in Borrego Springs. How does it "work" in a small town in the middle of the dessert?
Our Seattle entertaining style is casual gourmet... "family" style meals that incorporate the freshest, highest quality ingredients available so guests know how much I care about them and want them to have a great time.
The very happy Mr. W. and I live in the city. We can be at Pike Place Market in ten minutes and gourmet grocery stores are plentiful. Seattle has a great Chinatown-International District, fabulous local bakeries (LOVE Macrina Bakery's brioche loaf) and meat markets.
In Seattle, finding fresh ingredients and other supplies, from abalone to ziti, is easy. In Borrego Springs, not so much. Borrego Springs has fewer grocery options. Don't get me wrong... the Center Market carries everything one needs to make a great meal. Just don't get your heart set on a particular cut of meat or, as an example, asparagus. Be flexible and everything will work out.
Supplement your Center Market purchases with items from the Friday morning Borrego Springs Farmers Market (in season) and a good bottle of wine, fresh specialty cheese and gourmet chocolates from Borrego Outfitters. Tish's Health & Herbs also carries some great spice rubs and organic items.
Our inaugural dinner party in Borrego Springs was a small affair and definitely casual! I made fresh ricotta for an appetizer, which we spread on grilled bread with sun-dried tomatoes and basil.
It took no more than 15 "active" minutes to make the ricotta using the recipe below and the end result was an ultra-fresh creamy spread that works with savory or sweet dishes. I think everyone should try this recipe at least once.
Homemade Ricotta Cheese
Ingredients
2 cups heavy cream
4 cups whole milk
1 (generous) teaspoon kosher salt
3 tablespoons white wine or apple cider vinegar
Cheesecloth
Directions
Set a large strainer over a deep bowl. Dampen 2 layers of cheesecloth with water and line the strainer with the cheesecloth.
Pour the cream and milk into a stainless-steel, glass or enamel pot (not copper or aluminum). Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
Set a large strainer over a deep bowl. Dampen 2 layers of cheesecloth with water and line the strainer with the cheesecloth.
Pour the cream and milk into a stainless-steel, glass or enamel pot (not copper or aluminum). Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally pouring out the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. I like it thicker, so left it draining another 15 minutes.
Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap. Store in the refrigerator (it will keep for four or five days).
For herbed ricotta, start with two cups fresh ricotta then add 3 tablespoons minced green onion, 2 tablespoons minced fresh dill and 1 tablespoon mined fresh chives, salt and pepper to taste. Or use your own combination of fresh herbs. Basil, tarragon, thyme and even a little mint and lemon zest will work.
For herbed ricotta, start with two cups fresh ricotta then add 3 tablespoons minced green onion, 2 tablespoons minced fresh dill and 1 tablespoon mined fresh chives, salt and pepper to taste. Or use your own combination of fresh herbs. Basil, tarragon, thyme and even a little mint and lemon zest will work.
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| Herbed Ricotta Bruchetta |
Try mixing four tablespoons minced, fresh herbs with a teaspoon each salt and pepper, three cloves crushed garlic, a tablespoon of Dijon mustard and a spoonful of olive oil into a paste. Rub on a roast or under the skin of a roasting chicken before cooking for a fresh flavor punch!
If you'd like to save left-over fresh parsley or other leafy herbs without oil, you can simply pack the leaves into the bottom of a quart size resealable bag, making a 1-to-2 inch layer. Then tightly roll the bag, secure with rubber bands, and freeze. Use slices from the roll as needed.
