Chocolate-It's What's for Dinner

So here is what you've been waiting for....drum roll please...homemade ricotta Homemade Ricotta (Adapted from David Lebovitz ) 1/2 gallon milk (I usually use 2%) 1 c heavy cream 1 c yogurt (go for the full fat Greek yogurt but have also used low and non-fat) 1 T white vinegar 1t salt  Place all the ingredients in a pot and bring to a low boil. It will start to look curdled and then start to separate. That's it you're done with the cooking. Place a strainer lined with cheesecloth over a big bowl. Strain and let sit for about 15 minutes. Start to curdle Curdled and starting to separate Strain When I went to get the link for this, I was shocked to see that it was from 2009. That is how long I've been making homemade ricotta. It is so easy, it's quite silly. It's so quick and easy I've even made this for a weeknight meal. While the pasta water is boiling, the ricotta is draining. The most difficult thing about this is keeping enough che...

This is a nice easy recipe that again looks like you've spent hours. Do the extra and make the homemade ricotta - or at least buy some good quality ricotta. It is worth it. Endive Cups with Ricotta (Adapted from Real Simple ) 1-2 endive, ends trimmed and separated 1/2 c pistachio nuts 1/2 c golden raisins 3 T olive oil salt/pepper 1 1/2 c ricotta (homemade) 2 T fresh chives, chopped In a small bowl combine pistachio, raisins, olive oil, salt, and pepper. Arrange endive on a platter, dollop some ricotta, and then top with pistachio mixture. You do need to go the extra on this and get the golden raisins - regular raisins just won't do it. A drizzle of honey wouldn't be too off the mark here either. The original recipe used almonds but I think the pistachio makes a better choice.