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FOOD
September 30, 2010
  Homemade ricotta Total time: About 45 minutes Servings: About 1 pound, or 2 cups Note: This recipe requires the use of a thermometer. 9 cups whole milk 1 cup buttermilk 1 teaspoon salt 2 1/2 tablespoons distilled vinegar 1. Heat the milk and buttermilk in a heavy-bottomed pot over medium heat to a temperature of about 185 degrees. Stir in the salt and vinegar and remove from the heat. Let stand until curds have formed, 5 to 10 minutes.
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NEWS
June 26, 2013 | By Isabella Alsobrook
During this month's 100-mile diet, I have primarily subsisted on fruits and vegetables. Our primary protein source has been the humble egg, which I have come to believe is the perfect food. When I think a plant-based dinner is a little boring, I put an egg on it, thus adding a delicious balance of fat, protein and yumminess. Still, I felt that I was missing out on meat. I have eaten meat only three times in the last month and there is not a whole lot one can do with cauliflower. I had reached an impasse, when an old family friend came to my rescue.
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FOOD
August 20, 2008
Total time: 45 minutes Servings: 8 (makes 16 pancakes) Note: Adapted from BLD. The restaurant recommends using a dryer ricotta with large curds such as Gioia (a wet ricotta will make the batter grainy). 3 eggs, yolks and whites separated 3/4 cup ricotta cheese 1/4 cup plus 1 tablespoon sugar 3/4 teaspoon salt 1 tablespoon plus 1/2 teaspoon vanilla 2 1/4 cups milk 1 3/4 cups flour 1 1/4 teaspoons baking powder 1 1/2 pints blueberries 1. In a large bowl, whisk together the egg yolks and ricotta cheese so that there are no large lumps of cheese, but make sure the mixture does not become too smooth (this will make the pancakes wet and grainy)
NEWS
December 20, 2012 | By Noelle Carter
A couple of years ago Food Editor Russ Parsons wrote about the simplicity of making your own fresh ricotta: "When it comes to most things around the house, I'm about the most unhandy guy you've ever seen. I can't hang a picture straight. But when it comes to cooking, I go a little do-it-yourself crazy. The last couple of weeks I've been making my own ricotta. Before you dismiss this as just another wacky fad, trust me - you've got to give it a try. "It doesn't require any special equipment, and you can find all of the ingredients at your neighborhood grocery.
NEWS
December 20, 2012 | By Noelle Carter
A couple of years ago Food Editor Russ Parsons wrote about the simplicity of making your own fresh ricotta: "When it comes to most things around the house, I'm about the most unhandy guy you've ever seen. I can't hang a picture straight. But when it comes to cooking, I go a little do-it-yourself crazy. The last couple of weeks I've been making my own ricotta. Before you dismiss this as just another wacky fad, trust me - you've got to give it a try. "It doesn't require any special equipment, and you can find all of the ingredients at your neighborhood grocery.
FOOD
January 13, 2010
  Wild mushroom, spinach and ricotta pie Total time: 1 hour, 35 minutes Servings: 8 to 10; this makes 1 (9-inch) pie. 1 pound fresh spinach or 1 (9-ounce) package frozen spinach 2 tablespoons butter, divided 4 leeks, pale green and white parts only, sliced into thin rounds, about 4 cups 20 ounces assorted fresh wild mushrooms, sliced (about 3 cups) 2 cloves garlic, chopped 1/4 cup white wine 3 eggs, divided 8 ounces ricotta cheese 6 ounces soft goat cheese 2 tablespoons chopped fresh thyme, divided 1 tablespoon fresh parsley, chopped 1/4 teaspoon ground nutmeg 2 tablespoons lemon juice 1 cup grated Parmesan Salt and pepper 1 recipe basic savory pie dough (No. 1 or 2)
ENTERTAINMENT
October 18, 2010 | S. Irene Virbila, Los Angeles Times Restaurant Critic
My, how shopping centers are growing up! Remember when Spielberg launched a silly submarine-themed restaurant at the Century City shopping mall in the days before it added Westfield to its name? Now as part of a timely nip 'n' tuck, the mall has added a second-story dining terrace with outdoor tables and a view of Century City skyscrapers. The latest tenant? Obikà Mozzarella Bar, by way of Rome and Milan and 11 other locations in five countries. Sleek and urban, Obikà feels like a contemporary caffè in any big Italian city ?
FOOD
May 14, 2008
Total time: 1 1/2 hours, plus chilling time Servings: 16 Note: Adapted from Ciro Marino of Marino Ristorante in Hollywood. Rose water and orange blossom water are available at Middle Eastern and specialty food stores. 6 tablespoons ( 3/4 stick) butter, softened 9 1/2 ounces graham crackers (about 17 whole), divided 5 pounds ricotta, preferably Polly-O 4 ounces ( 1/3 cup plus 1 1/2 tablespoons) sour cream 3 generous cups (12 ounces) powdered sugar, plus extra for sprinkling 1 1/2 teaspoons finely diced candied lemon peel 1 teaspoon orange zest 2 teaspoons lemon zest 1/4 teaspoon rose water 1/2 teaspoon orange blossom water 1 1/2 teaspoons vanilla 2 large eggs 1. Heat the oven to 450 degrees and place a rack in the lowest part of the oven.
FOOD
December 2, 1998
Practically all of the ricotta made in this country is from cow's milk, but good-quality product is available from small producers. Ricotta should be pure white, smooth, firm and fluffy. It is never yellowish or grainy and never watery. Pressed ewe's milk ricotta is imported into this country. It is sometimes called hard ricotta, ricotta salata or ricotta aura. There is also a Greek variety called myzithra. It is available in several textures. The softer ones are creamier and less salty.
FOOD
June 2, 2011
  Spinach- and ricotta-stuffed challah Total time: 1 hour, 20 minutes, plus rising time for the dough Servings: Makes 2 loaves, 8 to 10 slices each Spinach and ricotta filling Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print. Upload pictures of the finished dish here. 2 (10-ounce)
FOOD
June 2, 2011
  Spinach- and ricotta-stuffed challah Total time: 1 hour, 20 minutes, plus rising time for the dough Servings: Makes 2 loaves, 8 to 10 slices each Spinach and ricotta filling Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print. Upload pictures of the finished dish here. 2 (10-ounce)
ENTERTAINMENT
October 18, 2010 | S. Irene Virbila, Los Angeles Times Restaurant Critic
My, how shopping centers are growing up! Remember when Spielberg launched a silly submarine-themed restaurant at the Century City shopping mall in the days before it added Westfield to its name? Now as part of a timely nip 'n' tuck, the mall has added a second-story dining terrace with outdoor tables and a view of Century City skyscrapers. The latest tenant? Obikà Mozzarella Bar, by way of Rome and Milan and 11 other locations in five countries. Sleek and urban, Obikà feels like a contemporary caffè in any big Italian city ?
FOOD
September 30, 2010
  Ricotta-honey gelato with orange Total time: 20 minutes, plus freezing time Servings: 8 (Makes 1 quart gelato) Note: This is terrific served with lightly sweetened fresh berries or other fruit. 2 cups homemade ricotta 1 cup whipping cream 1 cup whole milk 1/3 cup sugar 1 tablespoon orange liqueur, such as Grand Marnier 2/3 cup honey 1. Purée the ricotta, whipping cream, milk, sugar, liqueur and honey in a food processor until quite smooth.
FOOD
September 30, 2010
Roasted peppers stuffed with homemade ricotta Total time: 40 minutes Servings: 4 to 6 4 red or yellow bell peppers, preferably a combination 1 cup homemade ricotta 2 tablespoons capers, chopped 1 tablespoon olive oil, plus more for finishing Pinch crushed red pepper Salt and freshly ground black pepper to taste 1 tablespoon minced chives 1. Heat the oven to 400 degrees. Line a jellyroll pan with aluminum foil and place the whole peppers on top. Roast, turning occasionally, until the peppers are shrunken and shriveled, about 20 minutes.
FOOD
September 30, 2010
  Homemade ricotta Total time: About 45 minutes Servings: About 1 pound, or 2 cups Note: This recipe requires the use of a thermometer. 9 cups whole milk 1 cup buttermilk 1 teaspoon salt 2 1/2 tablespoons distilled vinegar 1. Heat the milk and buttermilk in a heavy-bottomed pot over medium heat to a temperature of about 185 degrees. Stir in the salt and vinegar and remove from the heat. Let stand until curds have formed, 5 to 10 minutes.
FOOD
September 30, 2010 | By Russ Parsons, Los Angeles Times
When it comes to most things around the house, I'm about the most unhandy guy you've ever seen. I can't hang a picture straight. But when it comes to cooking, I go a little do-it-yourself crazy. The last couple of weeks I've been making my own ricotta. Before you dismiss this as just another wacky fad, trust me - you've got to give it a try. It doesn't require any special equipment, and you can find all of the ingredients at your neighborhood grocery. And the results are so much better than almost any commercial ricotta you can buy that you won't believe it's the same stuff.
FOOD
September 30, 2010
  Ricotta-honey gelato with orange Total time: 20 minutes, plus freezing time Servings: 8 (Makes 1 quart gelato) Note: This is terrific served with lightly sweetened fresh berries or other fruit. 2 cups homemade ricotta 1 cup whipping cream 1 cup whole milk 1/3 cup sugar 1 tablespoon orange liqueur, such as Grand Marnier 2/3 cup honey 1. Purée the ricotta, whipping cream, milk, sugar, liqueur and honey in a food processor until quite smooth.
FOOD
March 16, 1995 | VINCENT SCHIAVELLI
In Sicily, ricotta is made from ewes' milk. In the United States, it is most always made from cows' milk. It should be pure white, creamy and smooth. Never should it be yellowish, watery or grainy. Excellent ricotta is made by Caseficio Gioia, a local producer. It is available at Alessio's Delitaliano, 203 N. Larchmont Blvd., Los Angeles.
FOOD
January 13, 2010
  Wild mushroom, spinach and ricotta pie Total time: 1 hour, 35 minutes Servings: 8 to 10; this makes 1 (9-inch) pie. 1 pound fresh spinach or 1 (9-ounce) package frozen spinach 2 tablespoons butter, divided 4 leeks, pale green and white parts only, sliced into thin rounds, about 4 cups 20 ounces assorted fresh wild mushrooms, sliced (about 3 cups) 2 cloves garlic, chopped 1/4 cup white wine 3 eggs, divided 8 ounces ricotta cheese 6 ounces soft goat cheese 2 tablespoons chopped fresh thyme, divided 1 tablespoon fresh parsley, chopped 1/4 teaspoon ground nutmeg 2 tablespoons lemon juice 1 cup grated Parmesan Salt and pepper 1 recipe basic savory pie dough (No. 1 or 2)
FOOD
May 20, 2009
Total time: 1 hour and 20 minutes Servings: 6 Note: This gnocchi recipe is adapted from one by Lidia Bastianich. Drain the ricotta in the refrigerator at least 1 hour before making the gnocchi, to remove any excess water. The dough can be made several hours in advance (once cut, the gnocchi can even be frozen and then cooked without thawing), but the gnocchi should be cooked at the last minute. Bulbing onions are a spring specialty that look like common scallions, but with swollen bases; they can be found at farmers markets and Mexican groceries.
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