LEMON GRANITA
Steps:
- Clean and wash the lemons. Cut off the top 1/4 of the lemons and shave a small slice off the bottom so it stands easily.
- Using a grapefruit knife, cut out the flesh of the lemon and place in a strainer set over a bowl. Be careful not to cut through the bottom. Stand the lemons on a cookie sheet and place in the freezer and freeze until solid.
- Press the flesh of the lemons through the strainer to extract all of the juice. You should end up with about 1 to 1 1/2 cups of lemon juice. Add the water to the lemon juice. Stir in sugar, a tablespoon at a time, until the mixture is of desired sweetness. Add the thyme and limoncello and let sit for 15 minutes.
- Strain the mixture into a roasting pan or baking dish. The dish should be large enough so the liquid is not more than 1-inch deep. Freeze the mixture for 1 hour. Remove from the freezer and scrape with 2 forks to break up ice. Return to the freezer and freeze until solid, about 2 to 3 hours, scraping with forks every hour or so.
- When the granite is frozen, scoop it into the frozen lemon shells and serve immediately.
WOLFGANG PUCK'S HOMEMADE RICOTTA
I love Wolfgang Puck's recipes- here's a great one for homemade ricotta that can be used for desserts, pasta dishes, whatever!
Provided by Miraklegirl
Categories Cheese
Time 22m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- In a nonreactive saucepan, whisk together all the ingredients.
- Over medium heat, slowly bring the mixture to a boil.
- Once the mixture comes to a boil, turn off the heat, stir once, and leave it to settle for 2 minutes.
- Line a colander with a double thickness of cheesecloth.
- Slowly pour the mixture into it and leave it to drain for about 15 minutes, or until the cheese in the cheesecloth is thick.
- Transfer the fresh ricotta into a covered, non-reactive container and refrigerate until needed.
Nutrition Facts : Calories 1066.5, Fat 79.5, SaturatedFat 48, Cholesterol 275.8, Sodium 591.6, Carbohydrate 52.8, Sugar 56.8, Protein 37.8
HOMEMADE RICOTTA
Provided by Ina Garten
Time 43m
Yield about 2 cups
Number Of Ingredients 4
Steps:
- Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
- 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.
CAESAR SALAD
Provided by Food Network
Categories main-dish
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together the egg yolk, lemon juice, garlic, Worcestershire, pepper flakes, mustard, and anchovies. Slowly whisk in the oils to emulsify. Season, to taste, with salt and pepper.
- Place the lettuce in a large bowl. Sprinkle with Parmesan and black pepper. Drizzle with desired amount of dressing and toss well. Sprinkle top with croutons.
BACON-WRAPPED MEATLOAF (WOLFGANG PUCK)
This recipe was in an April/03 Lifestyle, a local paper. I think this is the best meatloaf I've ever tried. Follow all the steps and you will also have a taste of the best-meatloaf-ever!
Provided by EURrosa1
Categories Veal
Time 1h30m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 14
Steps:
- In large skillet over medium heat heat olive oil and saute onions until translucent (about 8 minutes).
- Add mushrooms and garlic and cook (medium high heat) 3-5 minutes.
- Stir in cream, oregano, thyme, salt and pepper. Bring to a boil, then reduce heat and simmer about 5 minutes. Transfer to large bowl and let cool.
- Mix beef, pork and veal; stir in egg and mix well. Add cream mixture and combine well. It will look a bit too liquid, but it is just fine.
- Position 9" x 5" x 2 1/2" loaf pan with short side facing you. Line bottom and sides of pan with bacon, placing them parallel to the short end, slightly overlaping each other (their ends will hang over the edge).
- Put meat mixture in pan and smooth top. Fold bacon striips over the meat, enclosing it completely.
- Place loaf pan in the center of a roasting pan. Fill roasting pan half way up with boiling water. Cover both pans with aluminum paper.
- Carefully place pans in middle shelf of hot oven (400 F) and bake 1 hour. Remove foil and bake until instant thermometer inserted in center of meatloaf registers 165 F (about 30 minutes more). (at this stage I unmold the meatloaf and bake it uncovered, because I like crispy bacon.).
- Remove pan of meatloaf from oven and let rest 10 minutes. Pour juices from pan into sauceboat.
- Cut loaf into 8 slices, taking care to cut bacon completely. Drizzle with pan juices.
More about "wolfgang pucks homemade ricotta recipes"
PASTA, PIZZA, & PANINI RECIPES | WOLFGANG PUCK COOKING SCHOOL
Web Start your membership now and get access to all of the delicious Wolfgang Puck Cooking School recipes including pasta, pizza, and panini recipes ... Spinach & Ricotta Ravioli …
From wolfgangpuckcookingschool.com
From wolfgangpuckcookingschool.com
GOAT CHEESE-GARLIC TOASTS RECIPE - WOLFGANG PUCK
Web Dec 29, 2021 Preheat the oven to 350°. Brush the bread with olive oil and bake for 7 minutes, until crisp. Alternatively, grill the bread over moderately high heat for about 30 seconds per side, until browned....
From foodandwine.com
From foodandwine.com
WOLFGANG PUCK RECIPE: FRESH PASTA ROUNDS WITH SPINACH-RICOTTA …
Web May 15, 2012 Almost everybody loves pasta and eats it regularly. Certainly, pasta dishes — from tagliatelle ribbons in cream sauce to plump little agnolotti filled with pureed …
From twincities.com
From twincities.com
MOST POPULAR RECIPES | WOLFGANG PUCK COOKING SCHOOL
Web Recipe Box/Meal Planner. ... Wolfgang Puck Cooking School Recipes. Most Popular. Gourmet Macaroni & Cheese. Wolfgang's Famous Chicken Pot Pie. Wolfgang's …
From wolfgangpuckcookingschool.com
From wolfgangpuckcookingschool.com
WOLFGANG PUCK RECIPES | WOLFGANG PUCK | FOOD NETWORK
Web Main Episodes Recipes Wolfgang Puck Recipes Most Popular Showing 1 - 15 of 236 Beef Rouladen with Brunoise Vegetables and Red Wine Recipe courtesy of Wolfgang Puck …
From foodnetwork.com
From foodnetwork.com
WOLFGANG PUCK: THIS GOURMET PASTA RECIPE WON’T BREAK THE BANK
Web Jan 2, 2019 Press through a potato ricer into a medium bowl. Stir in the goat cheese, pine nuts, Parmesan, sage, rosemary, salt and honey. Cool to room temperature. Stir in the …
From twincities.com
From twincities.com
14687 WOLFGANG PUCK HOMEMADE RICOTTA RECIPES - RECIPEOFHEALTH
Web zucchini , halved lengthwise (about 2 lbs.), extra virgin olive oil, garlic cloves, finely chopped, yellow onion, finely chopped, tomatoes, cored, seeded and chopped ...
From recipeofhealth.com
From recipeofhealth.com
WOLFGANG PUCK RECIPE: PANNA COTTA WITH RICOTTA AND …
Web Jul 17, 2012 Pinch salt To cook: In nonreactive saucepan, whisk together milk, yogurt, cream and salt. Put pan over moderate heat. Slowly bring to a boil, stirring occasionally. …
From twincities.com
From twincities.com
RECIPES - WOLFGANG PUCK
Web SAUCE 6 tablespoons unsalted butter 1/4 cup all-purpose flour 1 1/2 cups chicken stock 1/2 cup heavy cream 1 teaspoon minced fresh thyme salt Freshly ground black pepper 1 egg with 1 tablespoon water, beaten …
From wolfgangpuck.com
From wolfgangpuck.com
PANNA COTTA WITH RICOTTA & ORANGE MARMALADE
Web In a nonreactive saucepan, whisk together the milk, yogurt, cream, and salt. Put the pan over moderate heat and slowly bring the mixture to a boil, stirring occasionally. The moment it reaches a boil, turn off the heat, stir …
From ihavenet.com
From ihavenet.com
WOLFGANG'S SIGNATURE RECIPES - WOLFGANG PUCK COOKING SCHOOL
Web Join today and get access to all of the delicious Wolfgang Puck Cooking School recipes including Wolfgang's Signature recipes. Skip to content. Recipes Log In. 1-800-670 …
From wolfgangpuckcookingschool.com
From wolfgangpuckcookingschool.com
WOLFGANG PUCK’S RECIPE: WHITE CORN AGNOLOTTI – TWIN CITIES
Web Jun 19, 2012 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 3 ounces mascarpone cheese 1 ounce goat cheese 1/8 cup grated parmesan cheese
From twincities.com
From twincities.com
WOLFGANG PUCK: TORTELLINI RECIPE PERFECT FOR FALL - DETROIT FREE PRESS
Web Nov 6, 2014 Then, you mix up a simple filling based on ricotta cheese; line up mounds of filling along a sheet of dough; fold the dough over lengthwise to seal in the filling; cut out …
From freep.com
From freep.com
WOLFGANG PUCK'S HOMEMADE RICOTTA RECIPE - FAMILYOVEN.COM
Web Prep: 5m Ingredients. 6 cups whole milk; 6 ounces live yogurt; 1 pinch salt; 6 ounces heavy cream; Instructions. In a nonreactive saucepan, whisk together all the ingredients.
From familyoven.com
From familyoven.com
WOLFGANG PUCK RECIPE: TORTELLINI WITH RICOTTA – TWIN CITIES
Web Nov 5, 2014 Then, you mix up a simple filling based on ricotta cheese; line up mounds of filling along a sheet of dough; fold the dough over lengthwise to seal in the filling; cut out …
From twincities.com
From twincities.com
WOLFGANG PUCKS HOMEMADE RICOTTA RECIPES
Web Steps: Pour milk into a saucepan set over medium heat. Heat milk until it registers 194 degrees F (90 degrees C) on an instant-read thermometer, about 5 minutes. Remove …
From tfrecipes.com
From tfrecipes.com
GNOCCHI WITH WILD MUSHROOMS & ROSEMARY - IHAVENET: ARTICLES, …
Web Season to taste and set aside. Before serving, preheat the oven to 350 degrees F. Butter a 13-by-9-inch baking dish and add the gnocchi. Warm the sauce, pour over the gnocchi, …
From ihavenet.com
From ihavenet.com
HOW TO MAKE FRESH RICOTTA SO YOU'LL NEVER BE FAR FROM CHEESE
Web Feb 18, 2021 Here's how to make fresh ricotta: To make about 1 pound, pour 3 quarts whole milk (avoid ultra-pasteurized), ¼ cup white vinegar, and ½ teaspoon kosher salt …
From bonappetit.com
From bonappetit.com
You'll also love