Going Local

Making Ricotta: Part One

2010-03-09T08:14:00-05:00

I have been collecting homemade ricotta recipes for a while (ok...since 2005...no quick decisions being made here...) but never got around to making it. I attribute my reluctance to tackle the recipes as part laziness and part confusion. The recipes I've collected vary so much. Some use only milk. Some use milk and buttermilk. Some use vinegar--some don't. Some say let the curds form for only 5 minutes and others say wait several hours. No one can tell me which technique is the best so I have decided to try three of them and see for myself.

This past weekend I decided to make the recipe from Donna Hay which required nothing more than whole milk and white vinegar. Armed with two quarts of Traders' Point milk and champagne vinegar, I took my first step into the world of home cheese making. The results were delicious. My only disappointment was that the recipe said it would make 1 1/4 cups of ricotta and I got a mere scant 1/2 cup (can any home cheese making experts tell me what might have gone wrong here?).

With only a small portion of the ricotta, my visions of using it in any recipes such as baked ricotta, flew out the window. But if you can't fix it...feature it...So I decided to use the small amount I had for an appetizer--Robert grilled some crusty bread and we each created our own personal homage to the cheese--mine was sweet and his was savory. I spread my ricotta on the warm bread, topped it with a generous drizzle of local honey and scattered some chopped pistachios on it. Robert choose to rub his bread with a raw garlic clove, brushed on a little bit of olive oil, and then spread the ricotta on top of the bread. Both versions were wonderful.

Next weekend I'm trying the ricotta recipe that calls for buttermilk and milk. Will let you know...in the meantime, here's Donna Hay's recipe.

Ricotta

6 cups full cream milk
2 tablespoons white vinegar

1. Place the milk and a candy thermometer in a saucepan over medium heat and heat to 176ºF. Remove from the heat, add the vinegar and allow to sit for 5 minutes or until curds form.
2. Line a colander with fine muslin and place over a deep bowl. Use a slotted spoon to carefully spoon the curds into the colander. Do not pour them in from the saucepan--the curds will break if you do this. Allow to drain for 5 minutes.
3. Gently spoon the ricotta into a glass or ceramic dish and loosely cover with plastic wrap. Store in refrigerator for up to 1 week. Makes 1 ¼ cups.

Photo: Ricotta made using Donna Hay's recipe

Indiana Gardening Advice and Links

2010-03-08T08:57:00-05:00

Looking for some resources for gardening advice specific to Indiana? Try this one for general advice about growing vegetables and fruit in Indiana and this one to be inspired by how much you can grow in small spaces.

GOING LOCAL WEEK 2010

2010-03-05T09:05:00-05:00

Six months from today, Indiana will celebrate GOING LOCAL WEEK 2010 where Hoosiers are challenged to eat one local food at each meal. The Indiana Humanities Council is already promoting the week long celebration of Indiana local food. Click here for a guest post that I wrote for them this week about the goals of the "virtual event" and how you can get involved in your own community.

Main Street Organic Bistro

2010-03-04T07:11:00-05:00

Professional chef and culinary manager Bill Adkins held a lifelong ambition of owning his own restaurant. His uncle, Dave Adkins, also had the same dream. Both men pursued their goals separately, with various opportunities for establishing their own independent restaurants falling through in one way or another, until last year when the two decided to join forces to make their mutual goal a reality. "It's a perfect partnership," Bill said. "Between my uncle, who has an extensive background in facilities management and construction, and me, with my culinary experience, it's the perfect team. He built it and I run it."

Located in Brownsburg, Bill and Dave's Main Street Organic Bistro offers a lunch and dinner menu packed with Indiana local food items. The restaurant features fresh organic Indiana grown produce and Indiana raised duck, rabbit, and chicken as well as  all-natural bison, beef, and lamb. Bill, who as a child would watch PBS cooking shows as he planned his future as a chef, focuses on "simple preparations to reveal the ingredient's natural flavors".

Robert and I recently ate lunch at this beautiful bistro and had a difficult time deciding our order from the menu items. We finally went with an Indiana classic and chose the pork tenderloin sandwiches. Made with Gunthorp pork (which Bill hand butchers and pounds himself) and very lightly breaded, the sandwiches were perfect with a light crunchy exterior and meltingly tender pork.

While it's difficult to pin the chef down on a favorite menu item, he highly recommends the dinner menu's Rabbit Over Roasted Mire Poix. "Most people have a misconception about rabbit and think it's sinewy and gamey tasting. But our rabbit is locally raised by an Amish family. The meat is tender and flavorful."

Bill and Dave are not only committed to offering the best food from organic and local producers, they are also committed to the environment and the community. Under Dave's guidance, builders used recycled construction materials during the extensive remodel of the restaurant and energy efficient light bulbs and bamboo flooring from a certified renewable resource were also used. Art, which is available for purchase, from local artists hangs on the walls.

In addition to the restaurant, Bill caters private parties (both on and off site) and provides spa lunches for the nearby Mars Venus Salon and Day Spa.

Bill notes, "I'm always looking for new products and producers to diversify our menu. We're going to be offering Peace Leaf Teas soon and are looking at Indiana wines and spirits to add to our menu. I continue to be impressed with the diversity, quality, and abundance of food in Indiana. We have so much here within the borders of the state--it's a dream come true to work with dedicated producers and food artisans, to have access to their superior products, and to be able to offer them to my customers."

Main Street Organic Bistro
922 East Main Street
Brownsburg, IN 46112
317-286-3523
mainstbistro@live.com

Cattle (Drive) Call

2010-03-03T08:59:14-05:00

If the inner cowhand in you is hankering for an adventure, Kate Yegerlehner at The Swiss Connection has one for you. Kate is looking for folks and families to help with a cattle drive on Saturday March 13. For details about the fun filled activity (including a free "thank you" lunch at the farm afterward), click here.