Berry Optimistic

I sleep violently. A typical night's rest is usually marked with fits of tossing, multiple trips to the kitchen to refill my water glass and an indecisive relationship with our blankets. On or off? Comforter or top sheet? Do we need fresh air?

Saturday night was no exception. After a night out, Brian and I planned to sleep in before heading out Long Island to celebrate Easter with our families.

And then I woke up. At 5:00AM. Scratching my arms.

It took me a minute to realize that I'd been the victim of an obese mosquito. My arms were covered in cherry-sized welts. War was waged.

I'll spare you the gory 'skeeter-versus-cranky girl violence that ensued; I've returned to a happy place by repeating these one, two, THREE things:

you need to put screens in the windows...

b e c a u s e:

summer is almost here...

w h i c h  m e a n s:
it's time for fun with summer fruits!

That's positive thinking, folks. Let's make a fruit crisp to celebrate.

Tropical Crisp with Blackberry, Mango and Basil
Serves 6

For the fruit:

2 1/2 cups blackberries
2 cups mango, diced into 1-inch pieces
2 Tbs. all-purpose flour
1 Tbs. ground cinnamon
1/2 tsp. ground nutmeg
pinch salt
1 Tbs. lemon juice
2 Tbs. agave nectar
1 Tbs. basil, sliced very thinly

For the topping:

1 1/2 cups rolled oats
1/3 cup all-purpose flour
1/4 cup toasted coconut (unsweetened)
1 tsp. ground cinnamon
pinch of nutmeg
pinch of ground ginger
pinch salt
2 Tbs. vegetable oil
2 Tbs. agave nectar
2 Tbs. rice milk
1 Tbs. vanilla

1. Prepare the fruit: toss all ingredients in a bowl and set aside while you work on the filling.

2. Prepare the filling: Combine the first seven ingredients until they are evenly distributed. In another small bowl, stir together the wet ingredients. Slowly add this mixture to the dry ingredients and stir with a fork until the dry ingredients are all moistened and slightly crumbly in texture.

3. Spread the fruit in an even layer in a greased 9-inch square baking dish (or in individual ramekins). Spoon the topping over the fruit and spread out in an even layer (as much as possible). Bake for 30 minutes, until the top is golden and crunchy and the fruit is bubbly.

Happy Earth Day!

What is Earth Day? It is a reminder to think about, appreciate and give back to the amazing planet we've been blessed with.

Trees don't need hugs, but litter needs tidying, pets need adopting, farmers need support, plastic needs recycling and the less fortunate need compassion.

It's a reminder to be the change we want to see in the world.

How cute? I have no words.

Click here for ways to contribute and for more information.

Check out picnic-friendly recipe ideas here.

Now for everyone who loyally reads this:

What kind of recipes would you like to see next at PipCooks?

Comments are loved and appreciated!

Leave the meatball, take the crostini.

Men, overeating, office complaints, swimsuit season, diets for swimsuit season:  There are certain things in life that are best when shared with friends. Girlfriends, to be exact.

Add crostini to that list.

Earlier this week, after my cheese-making binge, I made an Italian dinner for me and Brian. Fresh semolina pasta, meatballs, sauce; it was an all-out festa, especially for a Tuesday night. I was antsy to use (read: show-off) the ricotta I made, and decided to also put crostini on the menu.

Spring is here, I had beautiful, fat asparagus spears, and I was craving something that tasted sunny and green. After toasting crunchy baguette with olive oil, I rubbed a clove of garlic over the top of each slice to impart a subtle, spicy flavor. A sprinkling of lemon zest into the cheese brought it to life, and I thinly sliced blanched asparagus and sauteed the slivers quickly with plenty of black pepper.

The result? For me, it was perfect. Two crostini and a big kale salad, and I was set. Brian's reaction? "Crostini aren't really my thing. Can you pass the meatballs?" Sigh. Boys will be boys.

1. Call your girlfriends.

2. Pop open a bottle of bubbly.

3. Make this crostini.

4. Eat and dish.

5. Repeat as much as possible.

Voted most likely to be adored (by everyone).

Like the popular girl in high school who found a way to befriend every social group effortlessly, cheese knows no bounds. It can hang with the fruit and vegetable crowd and then chill with meat and pasta.

Its flavors can morph from the shy to the obnoxious; its face can change from soft and creamy to pebbled and moldy, and each is intoxicating in its own right. Every food group it pairs with is better for having known it.

What I've neglected to mention here is that I'm actually lactose-intolerant, which is basically a death sentence to my dairy-loving taste buds. So for the majority of the time, I respect that, and my stomach, and try to resist temptation.

But there are other times. Oh, are there other times. There are days when I'll actually plan to have a meal of pleasure and a night of pain. And it's almost always worth it.

A couple of months into culinary school, we had a "cheese day" in the curriculum. We each received a board of about 15 different varieties to taste and compare. By the end, when we reached the strongest cheeses, we were feeling a light-headed happiness brought on by the flavors, textures and (probably) the mold. Once I came down from my Camembert nirvana, I learned the most basic and popular of cheese recipes--ricotta--and was shocked at how simple it is to make on your own.

I mean, really. Why buy this....

...when you can have this*?

* Disclaimer: I don't intend to come off as a Negative Nellie about buying pre-packaged foods. Life is busy, and there are a lot of amazing products out there. BUT if you have the time and the interest, homemade is so rewarding and delicious.

So I'm re-gifting this gem of a recipe to you.

Homemade Ricotta

courtest of Epicurious.com

2 quarts whole milk

1 cup heavy cream

1/2 tsp. salt

3 Tbs. fresh lemon juice

1. Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.

2. Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.

3. Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.

 

Make a huge batch. Introduce it to honey and figs for breakfast, to sauteed kale for lunch, to fettucine for dinner and to balsamic-marinated strawberries for dessert. You'll thank me later.