Comments for Olive Me

Comment on You Say Ricotta, I Say Recuit by Teresa

Teresa — Sat, 18 Feb 2012 12:30:03 +0000

Heather, there is so much we need to taste together! I would say something like, “Those Tuscans, it’s a wonder they survive on their fat-free ricotta and their salt-free bread.” But actually, yes, the milk base here, which my cheesemaker friends consider pretty watery stuff, is my friends’ suggestion for working at home in the US without the benefit of a supply of whey. Their method is more like what you describe, a procedure for picking up the last bits of fat and proteins after cheesemaking.

I am thinking about those plastic cheese baskets. Same thing is true with those pretty herringbone patterned molds for Spain’s manchego cheeses. Used to be woven straw, now embossed plastic. It’s kind of unromantic to see, and I wonder if there’s something unclean about it. Do you know “The Cheese Nun”? she has been showing the FDA here in the US how wood is better, really more antibacterial, than plastic, for uses such as shelving in cheese caves. She could probably turn the tide and put straw basket makers back in business! If the church is going to run around beatifying people, I think she should be first on the list when her time comes. http://www.newyorker.com/archive/2002/08/19/020819fa_fact_bilger

Comment on You Say Ricotta, I Say Recuit by Heather Jarman

Heather Jarman — Sat, 18 Feb 2012 07:54:41 +0000

What a heartening story of people figuring out how to make traditional methods of production pay by finding buyers who appreciate the quality of their product. But I’m also interested in your recipe for recuit. It’s quite different from the way ricotta is made in Tuscany. The method is similar but the ingredients are very different. Ricotta is made from the whey left after making cheese. Some people add a tiny amount of whole milk, but traditionalists frown on this practice. Therefore, Tuscan ricotta is virtually fat free. Other differences include adding a little cold water with salt dissolved in it toward the end of the heating, and of course draining it in the typical round baskets (now made of plastic) with sides sloping out from the base. I’m guessing that recuit is denser and richer than ricotta, but I’ve never tried it. We should organise a comparative tasting!

Comment on Suquet: The Catalans’ Super Bowl by jen taylor (fudge)

jen taylor (fudge) — Thu, 16 Feb 2012 21:32:13 +0000

yumm! I really enjoy reading your recipes, I feel like I’m in the kitchen with you again :) Man it’s been way too long huh? xo Jen

Comment on You Say Ricotta, I Say Recuit by Erin

Erin — Mon, 23 Jan 2012 18:21:49 +0000

This cheese sounds fantastic! I’m off to Girona in a few weeks and will have to add this to my list of things to try.

Comment on Pomes a la Pedra––Slow Roasted Apples by kathy

kathy — Sat, 19 Nov 2011 12:42:07 +0000

I look forward to trying this, Teresa. Reading back through your blog a little at a time and enjoying it so much!

Comment on One Last Bite of Summer by A Spanish Menu for the End of Summer | Pass the Salt

A Spanish Menu for the End of Summer | Pass the Salt — Thu, 06 Oct 2011 19:26:45 +0000

[...] When it comes to a ‘main course,’ I’d go with something that brings out the season’s best flavors. Once again we turn to the deliciousness that is the Spanish Journeys blog for her Samfaina recipe. [...]

Comment on Museum-Quality Tomato Jam by A Spanish Menu for the End of Summer | Pass the Salt

A Spanish Menu for the End of Summer | Pass the Salt — Thu, 06 Oct 2011 19:23:35 +0000

[...] tomatoes have finally turned ripe! In this blog post from Spanish Journeys, you’ll find a great recipe for Melmelada de Tomàquet or tomato jam, a staple of Catalan [...]

Comment on Tuna Salad with a Spanish Accent by banning

banning — Mon, 15 Aug 2011 19:39:16 +0000

Say good-bye to Bumble Bee and Hellmanns

Comment on La Carbonera: A Catalan Burning Man Project by Heather Jarman

Heather Jarman — Wed, 10 Aug 2011 19:15:43 +0000

Beautiful story! There used to be charcoal burners in every woodland glade here in the Garfagnana (Italy), but the only remnant left is a mock-up along a historical walk at the village of Colognora, where there’s a chestnut museum and annual festival. This gives me an idea for a new festival…

Comment on De Platillos in Gràcia by Miriam/The Winter Guest

Miriam/The Winter Guest — Sun, 08 May 2011 12:05:24 +0000

Thanks for the tip on roasting the calçots!