Tuesday, January 12, 2010


We were 8 days into the New Year and I decided it was high time to tackle the bucket list. I had whole milk and lemons in the house, so it was shaping up to be a cheesemaker’s weekend. Thanks to a simple recipe from Bon App├ętit (January 2009), I decided to tackle ricotta. Let me tell you, it is worth seeking out the good stuff (In the supermarket, I like Sam Malucci’s) or making at home. You will be so rewarded! Use it on pizza, in pasta (simpler, the better) or add honey and spread on fruit for dessert. Luscious and milky with a slightly sweet taste…stop me when I get to the bad part.

Fresh Ricotta Cheese
Makes 1 1/2 cups
By Andrew Carmellini

8 cups whole milk
1 teaspoon salt
3 tablespoons fresh lemon juice

Line colander with 4 layers of cheesecloth; set in sink. Bring milk and salt to simmer in heavy large saucepan over medium-high heat. Stir in lemon juice. Let simmer until curds form, 1 to 2 minutes.
Using finely slotted spoon or skimmer, scoop curds from pan and transfer to cheesecloth-lined colander. Let drain 1 minute (curds will still be a little wet). Transfer curds to medium bowl. Cover and chill until cold, about 3 hours. DO AHEAD Can be made 2 days ahead. Keep chilled.

Monday, January 11, 2010

Fleming's Steakhouse and Wine Bar - West Hartford, CT - A Shout Out!

I surprised the Mr. with dinner at Fleming’s Steakhouse on Saturday; he is celebrating a milestone birthday this week and I knew Fleming’s would deliver. We had a hankering for a solid steakhouse meal and were not disappointed. So, I just wanted take the time to thank our server, William. Not only was he extremely knowledgable but was very enthusiastic and personable. We had a lot of fun discussing wines and his recommendations really enhanced our meal. He also assisted us with the age old quandary, “what wine pairs well with cheesecake?” (just for the record, I decided on my favorite sparkling wine from Gloria Ferrer)

After our dinner on Saturday, we decided that Fleming’s offers the best service we’ve had at any restaurant in a long time.

Thank you William!