Monday, March 31, 2014

Gleanings from Good Appetite

Bon Appetit did an issue highlighting lunch.  Instead of bringing a brown bag with a soggy sandwich, we are encouraged to bring in a place setting and silverware and the food in a variety of plastic containers...  And to wash up after the meal.  I have news for the good people at Bon Appetit - it's still your desk.

One of the things to put in a plastic container is fresh ricotta that you have made yourself. 

2 cups whole milk
1 cup heavy cream
1/2 teas. kosher salt
2 T fresh lemon juice OR distilled white vinegar

Put the milk, cream and salt in a medium saucepan.  Bring it to a boil and then stir the lemon juice OR vinegar gently in.  Take the pot off of the heat and let it sit for five minutes.   Line a fine mesh sieve with two layers of cheesecloth, set it in a big bowl and pour the mixture in.  Refrigerate overnight. 

After consulting with chef David Kinch of Manresa, in Los Gatos, CA, they tell us to brine our fish before cooking.  The fish that are good for you - mackerel, sardines and bluefish - all taste unacceptably fishy.

Kinch says to salt the fish on both sides and then pour rice vinegar over them to make the brine.  Let the fish sit for five minutes, then take it out, dry it and cook it.  Kinch says, "I'm not looking to infuse these fish with the flavor of the brine.  I'm looking to enhance the flavor of the fish itself. 

Since I won't eat fish of any kind (except canned white tuna) I'll never find out.  But if these fish are cheaper than say, filet of sole -- try it. 

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