The cherries are getting better by the week, and I can't help but pick up some at the farmers market. Recently, I transformed a frozen pizza dough into a slightly-sweet-and-savory focaccia pizza that's topped with creamy ricotta and pitted cherries. I purchased fresh ricotta from my local grocer, but one could easily whip up your own! Next time, I'll make the focaccia with less sugar and more rosemary; the herb was a wonderful contrast to the sweetness of the ricotta and cherries. Trust me: cherry pizza pie? Now, that's amore! Get the recipe.
Posts for June 21st 2010
Reader Mee-shell uploaded this photo of a burger to the Savory Sights group in the YumSugar Community. Do you have an image of something delicious that you recently made or enjoyed? Upload it and it may be featured here!This probably canceled out my entire workout (and then some), but it's been so long since I've indulged in a burger. I couldn't resist! Burger, medium rare. Served on a ciabatta roll with homemade jalapeño nacho cheese. Not for the faint of heart. Or for the small of stomachs — I was only able to get half of it down. The burger wins again.
At the daily Grand Tasting in Aspen, there are literally hundreds of bites and sips to choose from, so a true standout is one that you can't resist making repeat visits to.
One of those booths came from Mercadito, a group of restaurants in New York, Chicago, and Miami serving Southern Mexican taqueria-style specialties. Not only did they offer tacos filled with layers of flavor, but they also served them accompanied with a refreshing pepino el pyu cocktail, their update on a margarita.
Talk about a perfect pairing: the cooling essence of cucumber mixed with a punch of lemon was a welcome contrast to the ultraspicy pork taco topped with chile de arbol coleslaw. Since I can't wait to re-create it at home, I'm sharing the recipe with you, too. Don't skimp on the cumin salt rim, which adds a smoky, crunchy finish to every sip. For the recipe, read on.
Summer is here and it's time to toss the boots and pull out the swim-suits — but are your skin, hair, and wardrobe ready for the sunshine? Dove® Deodorant spokesperson and Beauty and Style expert Polly Blitzer dishes out quick fixes to help you get a beach-ready look in no time. Check it out!
For me, one of the highlights of the Food & Wine Classic was a special lunch created by Top Chef winner Michael Voltaggio and his brother Bryan. The luncheon was hosted by Williams-Sonoma in the sleek Aspen eatery N9NE Steakhouse. While it was sunny and hot outside, the cool interior of the underground restaurant was the perfect backdrop to the Voltaggio brothers' modern menu. Using products from a new line that's to be released by Williams-Sonoma this Fall, the brothers demonstrated molecular gastronomy techniques that involved sous vide machines, smoking guns, and liquid nitrogen.
Before the interested eyes of a group of select journalists, Michael turned frozen cubes of cream cheese into a melt-in-your-mouth snow and Bryan cut slices of perfectly cooked harissa lamb, fresh out of vacuum-packed plastic baggies.
To take a closer look at the amazing three-course meal, check out all of my photos after the break.
Adapted from Mercadito
Pepino el Pyu
For hoja santa syrup:
4 tablespoons hoja santa (Mexican pepperleaf)
1 quart simple syrup
For cumin salt:
1 tablespoon cumin
1 tablespoon kosher or coarse salt
For pepino el pyu:
2 ounces tequila blanco
3/4 ounce lemon juice
1 lemon wedge
1 ounce cucumber purée
1 ounce hoja santa syrup
Cucumber slice, for garnish (optional)
- Prepare hoja santa syrup: Place hoja santa and simple syrup in a pot; bring to a boil and remove from heat. Let cool, then fine strain. Makes one quart, to be used immediately or refrigerated.
- Prepare cumin salt: Combine equal parts cumin and coarse salt in a shallow plate or pan.
- Make pepino el pyu: Moisten the outer rim of a lowball glass with the lemon wedge, then dip into cumin salt to coat rim.
- Combine tequila, lemon, cucumber purée, and one ounce of hoja santa syrup in a cocktail shaker. Shake and strain over ice.
- Garnish with a very thin slice of cucumber and rim glass with cumin salt.
Makes 1 cocktail.
"I don't get to come here often," Thomas Keller said to a morning audience at this past weekend's Aspen Food & Wine Classic. There's no question the godfather of all restaurant chefs has been busy, between his nine restaurants, six Michelin stars, cookbooks, and Bocuse d'Or leadership, so it was a rare treat to watch him demonstrate how to prepare homemade preserves out of his award-winning cookbook, Ad Hoc at Home.
While Keller demonstrated the versatility of sweet onion tapenade, cured lemons, and mushroom conserva, he revealed his sense of humor when he spoke about being in the first group of Best New Chefs 22 years ago, preparing a lobster dish that was served in a resident's home. "After 600 lobsters, I'm sure that home was never the same again," he joked. The chef also offered plenty of useful advice. To check it out, keep reading.
From Rachael Ray
Ricotta and Cherry Focaccia Pizza
Extra-virgin olive oil, for drizzling
1 tube store bought pizza dough (rolls out to a rectangle)
1 tablespoon sugar
2 tablespoons fresh rosemary, 3 sprigs, finely chopped
2 cups whole milk ricotta
1/3 cup honey, eyeball it
1 orange, zested
3/4 pound large red or black cherries, pitted and halved
- Set oven to 425 degrees F.
- Drizzle a small baking sheet with extra-virgin olive oil and unroll the dough, press out to a slightly larger rectangular shape. Prick the dough all over in several places with the tines of a fork. Drizzle a little extra-virgin olive oil on the top of the bread and spread around evenly with a pastry brush. Season the bread with a little salt, a tablespoon of sugar, and the rosemary. Bake bread until evenly deep-golden all over, 16 to 18 minutes.
- Beat ricotta cheese with honey and zest until smooth. Ready the cherries, pitting and halving them.
- Dot the hot bread with ricotta and top with cherries, cut and serve.