Sunday, November 22, 2009

Baked ricotta...




I love ricotta and it's versatility. This is a recipe for baked ricotta that I tried recently. The whipped egg whites give the ricotta a lovely lightened texture. It serves 8 - 10 so it's great for a large gathering or party.

When buying ricotta, choose 'fresh ricotta' and not the industrial type sold in plastic tubs in the supermarket. Source a good providore [I use Samios Delicatessen in Annerley, Brisbane, Australia] to ensure you are buying the best as, like all whey cheeses, it only remains fresh for a couple of days.

Your deli server will cut your ricotta from a large, domed round. When the cheese is being made the curds are drained in a colander and then left to further drain and set in a mould, giving it this shape.


800g fresh ricotta
1 cup fresh breadcrumbs
1 3/4 cups chopped herbs approx [eg: parsley, basil, chives]
1/4 cup parmesan
ground black pepper
2 egg whites

1. Combine ricotta, bread crumbs, herbs, parmesan and pepper [I mash with a potato masher]

2. Whisk egg whites until stiff peaks form and fold through ricotta mixture

3. Press into a greased and lined 20cm springform pan

4. Bake at 180 C for 45 minutes. Allow to cool slightly before removing from the pan.


* Try including roast capsicum or fresh chili, or whatever else takes your fancy*

Baked ricotta is nice served with: tomato salsa [chopped tomatoes, spring/spanish onions, olive oil, balsamic]; roast pumpkin; roast beetroots; a garlicky homemade tomato sauce; chili oil; green salad. Also great sliced on crusty sandwiches with any of the above.

Lazy Sunday lunch...



A very hot summers day was spent on our friend's breezy balcony, overlooking the river. We always look forward to Anne's cooking and Geoff is a formidable sommelier and barista.

Today wasn't a disappointment. Young zucchini flowers stuffed with chevre were the entree; followed by a baked ricotta that was accompanied by a salad of cos, lentils, roast pumpkin and herbs. The final course was perfect for the Queensland summer. It was a simple combination of thinly sliced pineapple, that had been marinated in a light sugar syrup made with fresh ginger and star anise, and fresh mango finished with mint. Really delicious!

Saturday, November 21, 2009

Japanese grapes...

These huge, luscious grapes are grown in Japan and were wonderful to eat. The variety seems particular to Japan or at least that's how it seems. The nashi were also exceptional. A much larger variety than we see in Australia and very juicy. Both were readily at department store food halls and fruit and vege shops.

A touch of France in Tokyo...

French [and Italian] cuisine is popular in Tokyo. These 'too perfect to eat' macaroons made a beautiful display in Aoyama Dori. Lovely to take back to your hotel.

Caffeine bliss in Harajuku...

Yes, good coffee can be difficult to find in Tokyo but it seems that it's not as hard as it once was. Cafe Luigi is one that you can count on for a strong espresso - just what you need after doing the Omote-Sando strip. Located in a laneway between Omote-Sando and Takeshita Dori [the well known epicentre of the Harajuku youth scene] this stylish and individual cafe is a great place to spend some quiet time.

The owner [a Japanese man, incidentally] also serves a range of cold drinks including alcohol. Food is not the focus. However, a small selection of snacks to accompany drinks is displayed on the end of the bar.

The cafe reflects the owner's style and affection for Italy, but is in no way cliched. For example, the walls at the rear of the cafe are decorated with items related to the futuristic industrial designer Luigi Colani. It did occur to me that the cafe was perhaps a dedication.

The area surrounding Luigi's is a maze of laneways full of great shopping and little restaurants. So much to explore! Perhaps you'll need another of Luigi's espressos before you get going.

Tuesday, November 3, 2009

Farmer Bob's beets and other delights...









The Farmer's Markets at the Powerhouse in Brisbane [Queensland, Australia] is full of inspiration at every turn. You never know what you'll find and as the season changes there's always something new.

Just in were the first cherries of the season, from our favourite Stanthorpe apple grower. Freshly picked and delicious. The tomatoes are from a grower that specialises in heirloom varieties. They are so full of flavour and the range is so unusual.

The zucchini flowers were also excellent. I love using the female flowers. I stuffed these with ricotta and fetta and fried them in a crispy batter.

The beetroot, onions and juicy garlic are from one of my favourite stall holders, Farmer Bob. You can always count on Bob for some great seasonal surprises. Whether it be ruby or rainbow chard, silverbeet, nicola potatoes or honey it's fresh and wonderful. Bob's also good for a recipe or two. After trying his recipe for roast beets, I don't do them any other way now!

Farmer Bob's roast beets
Beetroot
olive oil
honey [approx 1 tbsp]
fresh orange juice
orange rind
few knobs of butter
fresh ginger [optional]

Place all ingredients in a covered baking dish or baking tray and cover tightly with alfoil. Bake at 200 C for approximately 1 hour [depending on the size of the beets]. Remove from the oven frequently to swirl around or rotate and baste, to ensure they have plenty of chances to suck up that sauce. Pierce with a skewer - done when tender.

Baking this way produces great flavour and a moist texture. Last night I ate them with cous cous made with zucchini and other vegetables, currants, mint, parsley, walnuts, sumac coriander, cumin and finshed with lemon juice and caramelised onions. I also love them with baked ricotta or with fetta, walnuts and dressed spinach.

Roadside charm in Putney


Monday, November 2, 2009

Putney apples, pumpkins and maple syrup


While I'm on the the subject of apples, I can't resist posting these pictures of this roadside shop in Putney, Vermont.

Delicious local apples, pumpkins and inside was a huge range of maple syrups ['fine' being the lightest in colour and flavour] as well as other maple products.

Dr H and I stocked up. To help the decision making process, all were available for tasting. Mmmm, delectable.


Autumn Apples


As we head into summer here in Australia, I can't help but feel melancholic about autumn in America. It's a great time to head out to the countryside and do some "leaf peepin' ". On this particular weekend we went to beautiful Vermont to check out the fabulous autumnal colour. Needless to say I was on the look out, when I could take my eyes of the scenery, for local produce.

Scott Farm [www.scottfarmvermont.com], in Kipling Road, Dummerston, grows an amazing range of apples and specializes in heirloom varieties from around the world. If you're lucky, you'll meet Zeke, the orchard manager, whose knowledge of apples is astounding.

Talking with Zeke about old varieties led to a trip to the shed to view some even more amazing varieties not on display at the stall. These included Belle du Boscoop; Duchess of Oldenburg; Hubbarston Nonesuch; Lamb Abbey Pearmain; Dolgo Crabapples; Winter Banana; Wolf river and perhaps the most endearing name of all, Black Cauliflower or Sheep's Nose [a dark tapered apple, seen in the top right hand corner of the photo].

Zeke considers Orleans Reinette to be "one of the most handsome apples on the planet" due to it's lovely russeted, rosy cheek and flattened shape. As for me, it would be impossible to decide - so many different colours, shapes and textures. They were all so attractive in their own individual way.

Many of the varieties have been grown for centuries and some since ancient times, like the Lady Apple - one of the oldest apples grown today. It was well established during the Roman Empire. It was also popular during the Renaissance when woman would keep one tucked in their bosom and taken out to freshen their breath. A nice idea in such 'smelly' times.

Even older than the Lady Apple, according to legend, is the Greenings Rhode Island apple which is reputed to have come from the tree of knowledge in the Garden of Eden!

It was really inspiring to see the effort that Scott Farm puts in to ensuring these varieties are here, hopefully for many centuries to come.

On our next visit we plan to stay in the old 'sugarhouse' [an historic building in which maple syrup was once made]. Other properties on the farm are available as accommodation and all are listed with the Landmark Trust, USA.

Interestingly, the neighbouring property belonged to Rudyard Kipling and is supposed to be where he wrote The Jungle Book. He spent as much time as he could here and was a favourite place to work. We could certainly see the attraction. It's a very beautiful place and one to add to your short stay list.

Sunday, November 1, 2009

Take it away!

Too tired from a big day, taking in all that Tokyo has to offer? Well, if you're heading through Ginza station on your way home, why not make a quick stop at the Matsuya department store food hall, basement level, and pick up some of these irresistible gyoza [AUD $8 for 6 large]. You'll be on the next subway and back at your hotel before you know it! So convenient - dinner is solved.

The chef also made the pickles, which I couldn't stop eating. I wasn't able to identify the vegetable, although I was reminded of choko. There's so much to choose from at the department store food halls, it's often very difficult to reach a decision resulting in repeated laps of the aisles. It's all amazingly desirable.

Also check out the Mitsukoshi department store at Mitsukoshi-mae station, which is handy for subway travellers changing to another line as there's an entry to the food hall from the subway. The feel at Mitsukoshi is more formal but the choices are as extensive and the quality is high. A slice of heaven!

To say that there isn't any cheap food to be found in Tokyo, is to quote a popular myth. It's everywhere from the little noodle shops down lanes and under railway lines, sushi shops down in the 2nd basement, food halls and ramen shops at the larger subway stations. So keep your eyes open. It's all around you.