Tuesday, July 19, 2011

Whey to go!

I am making a second foray into the world of homemade cheese! Deb of Smitten Kitchen posted this recipe for creamy ricotta, and of course I had to give it a shot. Heavy cream? Yes, please, as much as possible.

I used some of the whey (which apparently sometimes goes by the much more X-Men-worthy name of MILK PLASMA) to make a portion of no-knead bread; replacing the liquid in any bread recipe with whey gives you a tangy, sourdough-esque dough with a hit of protein even without bread flour. Andy* took a bite of ricotta-slathered bread and started making a sound something like this. I guess it's good.

Other components of my welcome-home spread included:

Caramelized onion (to go on top of bread and cheese)
Roasted red peppers with a garlic caper marinade (to go on top
of bread and chee
se, and oh, by the way, guess who likes capers
after all? Hint: It 
starts with "A" and ends with "tkins."
Green bean and almond salad (not to top bread and cheese)

And brownies with a squishy caramel layer inside. For a concoction that is basically the platonic ideal of dessert, these are surprisingly easy. Make a recipe of your favorite caramel sauce** (not difficult, but I always have sour cream left over after I do it, because my favorite caramel sauce uses sour cream to tangy effect) and a recipe of your favorite brownie batter***. Spread about half the batter in the pan, then top liberally with caramel sauce. Pour the rest of the batter on top and either spread it to cover the caramel or swirl the layers together. Protip: avoid letting the caramel sauce touch the edges of the pan, because it will scorch.

*Andy lives here now! For real! As of, like, five hours ago!
**Or buy some.
***It hurts me to say this, but fine, I'll begrudgingly admit that you could buy a box of brownie mix. Ghirardelli's is rather fantastic.

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