- Fab's making a splash in Tavik swimwear and sophisticated rompers
- Yum's warming up to campfire cuisine with marshmallow s'mores
- Bella's crushing on orange nail enamel and creamy coral tones
- Très is diving into their Summer reading list with Spoiled and The Steal
- Lil's loving Hello Kitty Vans and outdoor bubble toys
- Casa's craving Marimekko towels and Bliss hammocks
- Buzz is banking on big screen entertainment from The Green Lantern and Super 8
- Savvy's saving big bucks on Summer travel with helpful tips and tricks
- Fit's fawning over new cycling gear and yummy protein bars
- Geek's giddy for the latest Nook and the Samsung Galaxy Tab
Posts for June 1st 2011
4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar
- Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth. If you don't have cheesecloth, use the thinnest dish towel you own.
- Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. 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 discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.)
- Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.
Makes about 2 cups.
- Appetizers, Cheesecake
The key, I've discovered, is finding quality Bordeaux AOC and Bordeaux Superior AOC offerings, basic-level wines that still embody the character of the region. I found a recent steal, 2009 Chateau Le Touzinard Bordeaux, on sale at Whole Foods for a paltry $10, as part of a promotion they'd launched offering an early taste of the 2009 vintage. It's one of their outstanding selections that comes from a "petit château," a small, family-owned property.
The shocker about this wine was the fact that it was smooth, medium-bodied, and structured, yet still easy to drink on its own. I attribute that to its incredibly fruity nose, which evoked images of ripe, jammy plums, tart cherries, and cigar box spice, and its pleasant level of acidity. It's a great everyday wine for food, or without. What's your favorite Bordeaux wine?
From Honolulu, head up the Kamehameha Highway to the slower paces of the island's North Shore. Eventually, you'll hit M. Matsumoto Store, a general store with an unassuming presence that belies its international frozen dessert fame.
The only thing that might give it away? A long line of hot, thirsty customers, eagerly waiting their turn to order. For a better background on this regional favorite, read on.
Your suggestions were inspiring! Provolone, bacon, tomato, red onion, and avocado. Sautéed onions, swiss, and bacon. Brie, avocado, and green apple. Artichokes, cheese, and tomato chutney. While they all sounded scrumptious, in the end, I went with caramelized shallots, sun-dried tomatoes, and three types of cheese.
The resulting sandwich was amazing. It came together quickly and was incredibly satisfying. To check out the recipe, which is totally adaptable (use whatever ingredients you want/have on hand to make your own ultimate turkey melt!), keep reading.
1 tablespoon olive oil
1 shallot, thinly sliced
Pinch of sugar
Butter, for spreading
2 slices of white bread
1/4 cup finely grated gouda cheese
5 thin slices pepper turkey
3 sun-dried tomatoes, packed in oil, patted dry, and finely chopped
1/4 cup finely grated parmesan cheese
1 heaping tablespoon crumbled goat cheese
Freshly ground black pepper
- In a small skillet, heat the oil over medium-low heat. When it's hot, add the shallots and pinch of sugar. Saute, being careful not to burn the shallots, for 7-9 minutes until they are limp, caramelized, and fragrant.
- Meanwhile, prepare the sandwich. Spread each slice of bread with a generous amount of butter and place the bread on a work surface, buttered side down.
- Top one of the bread slices with the gouda cheese, turkey, and sun-dried tomatoes. Place the caramelized shallots on top of the sun-dried tomatoes and top with the parmesan cheese and goat cheese. Season with freshly ground black pepper. Cover with the second slice of bread, buttered side out.
- Heat the skillet over medium-low heat. Place the sandwich in the skillet. Cover the skillet with a lid and cook, slowly for 4-5 minutes until the bottom is golden brown and crispy.
- Flip the sandwich and cook on the other side, slowly again for another 4-5 minutes. The outside should be crispy and the inside should have gooey cheese and warm turkey.
- Remove the sandwich from the pan and let sit on a cutting board for a minute. Slice in half on the diagonal and enjoy immediately.
- Main Dishes, Sandwiches
- North American
- Adam Perry Lang's three basic marinade rules.
- Adam Perry Lang's three basic marinade rules. — Food Republic
- Ten Summer drinks that pack on the pounds. — TLC
- Nancy Silverton answers focaccia questions. — Daily Dish
- How to survive a breakfast buffet. — Huffington Post Food
- Pimento cheese: the Southern spread with staying power. — The Washington Post
- Everything you need to know about dragon fruit. — Serious Eats
- It's National Iced Tea Month; here's how you should celebrate. — The FN Dish
- Sarah Palin and Donald Trump had a pizza party in NYC. — Daily Intel
- Is sushi becoming too popular? — Eater
Source: Flickr User daisybush
In celebration of the launch of our fifth annual PopSugar 100, we have partnered with our friends over at Portero.com for our biggest and most luxurious giveaway yet! Last week we announced that we were giving away a fabulous Chanel bag, and this week, it's all about one of the most coveted bags of all time — an Hermès Kelly. The Kelly bag, named after a photo of Princess Grace Kelly carrying the then-named sac à dépêches bag in Life magazine, takes over 18 hours of work to create by a single artisan. Our Kelly is a gorgeous preowned and certified 32 cm. box calf Kelly bag in wine red color — a total classic, which you will be passing along for generations to come.
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