It’s impossible to resist this recipe. There’s an article over at Kitchn titled the “Jamie Oliver’s Chicken in Milk is Probably The Best Chicken Recipe of All Time“; a good friend (aka the Hungry Dog) — a person I trust 200% in all matters food-related — swears by it; and it has even shown up in my email box at least once with a note from Simran saying, “please make this and invite me over!”. So I finally cooked up some of this irresistible chicken, or rather threw it together one night when I found myself staring blankly into the refrigerator wishing it was someone else’s turn to make dinner. The verdict: this is as tasty as advertised, especially given the extra liberties I took (no sage, forgot the cinnamon stick, chicken pieces instead of whole…). What can I say? This is just one more reason to love Jamie Oliver. Continue reading
Fresh out of monkey skulls, the islanders sip their hero milk from the shell of a rare species of coconut which has been dried for exactly 17 days. The elusive gold-finned pyramid fish lurks out in the distance.
Did you ever find yourself canoeing rough seas amongst a horde of hungry sharks in search of gold-finned pyramidfish? Then you’ll certainly need this recipe for “Hero Milk”. Sometimes it’s the backstory that makes the dish, but in this case it’s also a healthy and super delicious snack — even for days when you’re not climbing a volcano. [Find the whole story by Eric Wolfinger & Mac Barnett on the blog, “The Daily Monster“.]
By the way…. experts say “one skull-full fuels three days of heavy paddling”. Good to know.
Blend the following:
- 1 Frozen Banana (if you don’t have time to fell a banana tree and drag it up the snowy peak of a volcano, your freezer will do)
- 1/2 cup milk
- 1 Spoon Flaked Coconut
- 2 Pitted Dates
- 1 Spoon Honey
- A Handful of Salted Cashews
- A Thimbleful of Vanilla Extract
Islanders bring bananas up the snowy peaks of the volcano using funicular carts. Down below, they guard their lava rock mortar and pestle.
You might have seen DIY ricotta on any number of foodie blogs and there’s a very good reason. It’s easy and the ricotta you can make at home is about a thousand times superior to the commercially made products you find at the supermarket. Homemade, fresh ricotta can work wonders for a plain old pizza, salad, or pasta dish… or serve some with your favorite fresh fruit, a drizzle of honey and some toasted nuts and you’ve got an amazing dessert. It’s also a fun way to bring a little science in the the kitchen for those budding, young Harold Magees out there.
I did a lot of reading and research and I can recommend the article on Serious Eats’ “The Food Lab” as my favorite resource on DIY ricotta. You can jump right to the end for the recipe, but the rest of the article is worth a read too. You’ll get a good primer about the best kind of milk and acids to use, making ricotta for different uses (for filled pastas, cannolis or pancakes) and other handy tidbits. While you’re at it there are also a few sites that do a good job of explaining the science behind “curds and whey” (Education.com and Let’s Talk Science are two). Just think, if you make this with your kids you can impress them with your awesome knowledge of colloids!
I’ve already made ricotta a few times and am happily scheming all kinds of ways to use it. Enjoy!
Ricotta Recipes: Dinner in a Blink: Pasta Al Pastore, Leslie’s Favorite Pumpkin Muffins, Tortellini in Brodo, Good Old Fashioned Casserole: Penne with Chicken Sausage and Cheese