cheese

Homemade Ricotta

After turning some beautiful raw goat milk into chevre and feta, I’ve taken a shine to making my own fresh cheese. I don’t do it that often, but I’ve found that for the most part, fresh cheeses are easy to make and the techniques are pretty similar across all of them. Whenever a recipe calls for something I can make myself (and provided I have the time), I give it a try. I was really happy with homemade cream cheese I’d made a few months ago, so I decided to give whole-milk ricotta a try too.

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What's For Dinner? Sausage and Mushroom Pizza

I love pizza night. It always falls after a long day, when we have lots of little things in the fridge that need finishing. I don't mean leftovers, I mean scraps - little bits of onion, tomatoes, cheese - stuff too big to just throw away, but not big enough to use on its own. That's when we pull out the pizza dough.

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Roasted Pumpkin Soup

I sort of lose my mind when fall comes around. I go to the market and see produce still bursting with color and I want to buy, buy, buy. That's how I came home with several pumpkins and no clear plan to do anything with them.

Enter my friend Wynne, who introduced me to a Ruth Reichl pumpkin-gratin sort of dish. Over the years it had been labeled a soup, a gratin, and as of late, a fondue. Sounded pretty straightforward. Scoop out the insides, fill with stock, cheese and croutons, and roast.

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Homemade Cream Cheese

I never thought to make homemade cream cheese until recently when I tried it at a cheesemaking class. The recipe is very simple, and the only thing you need besides space in the fridge is time. Fresh cheeses like this one can be a snap, and adding this, mozzarella, and chevre and feta to your repertoire is an excellent way to expand your skills in the kitchen and use some of those herbs from your garden.

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