27 January, 2013

What we have Been up to & Our First Official Review

Wow!  I just noticed that I have not posted for more than a month...YIPES! We have been busy little bees at the Shop- which is always a good thing.  Here are a few pics to tantalize the taste buds...THIS IS WHAT WE HAVE BEEN UP TO!

Chilaquilas al Horno

Homemade Ricotta

3 cups whole milk
1 cup heavy cream (see Note above about using less)
1/2 teaspoon coarse sea salt
3 tablespoons freshly squeezed lemon juice

Pour the milk, cream and salt into a 3-quart nonreactive saucepan. Place over low heat and leave it ALONE.  Let it simmer away until you see the proteins begin to separate from the Whey.  This takes about 10 - 15 minutes.  Remove from heat and add the lemon juice, then stir it once or twice, gently and slowly. Let the pot sit undisturbed for 5 minutes.

Line a colander with a layer of cheesecloth and place it over a large bowl (to catch the whey). Pour the curds and whey into the colander and let the curds strain. Done!

I like to mix it with honey and pine nuts to serve with mixed berries for breakfast.  Boris adds lemon juice and zest and a little olive oil and some sea salt for a savory spread for crostini.  Add his famous Olive Relish and you have the tastiest treat!

Romesco Sauce


  • 2 large, thick slices country bread, crusts removed, cut into 1/2 inch cubes
  • 1/2 cup Sherry vinegar
  • 3/4 cup whole almonds
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup fruity Spanish olive oil


Place ingredients in food processor and grind together briefly until evenly pureed. With the motor running, add the olive oil in a thin stream. Done!

Serve with veggies, arranchini, on sandwiches, in wraps...anything that you want to jazz up!

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