kicking back and some farmer's cheese with stone fruit

Waking up this morning with the knowledge that I had a day off I felt almost giddy and I began to make my list…

It begins with the morning ritual of a walk with my hubby and the dog and then off for coffee at a favorite local hangout.

After the legal addictive stimulant had done its handiwork, it was time to get serious. Should I finally crack open one of the many books that I’ve been meaning to get to or should I hit the beach? Or what about heading out to some of my favorite antique shops to find a lovely treasure that needs a new home? Gardening? Trying out that new recipe?

But after some thought I decided to text a good friend to see if she was up for lunch…thankfully for me she was.

Enjoying the relaxing outdoor atmosphere of my favorite local restaurant Ramos House, it was sheer bliss knowing that the most difficult thing ahead of me was deciding what to order from the menu.

I decided to start with the stone fruit with farmer’s cheese, a mix of peaches, plums and nectarines. It was the perfect start.  Especially since stone fruits are at the peak of the season right now, and with the addition of some fresh mint and blueberries it couldn’t have been a better precursor to my savory main course.

But the thing that took it over the top for me was the farmer’s cheese. The delicate creaminess and slight tang were the perfect accompaniment for the fruit. This cheese has a very creamy mouth feel and can be used in many different applications that call for ricotta and it works beautifully in lasagna as well. It is a little difficult to find, although I’ve seen it in some specialty food stores, but it couldn’t be easier to make yourself.

The process starts by basically taking 1 gallon of whole milk and bringing it up just to the boiling point (190°) over medium heat. Stir occasionally to prevent the milk from scorching on the bottom of the pot.

When the milk begins to reach the 190° point, small bubbles will begin to appear at the edges, turn off the heat. Stir in about ¼ cup lemon juice into the milk and a pinch of salt, and the milk will curdle. You may need to wait 10 to 15 minutes for the curds to fully form.

 Line a sieve or colander with 4 layers of cheesecloth, and pour the milk through the cloth to catch the curds. This may take a few hours, what is left in the cheesecloth is the Farmer's Cheese. The liquid is the whey. Some people keep the whey and drink it, but I throw it away. Gather the cloth around the cheese, and squeeze out as much of the whey as you can. Wrap in plastic, or place in an airtight container. Store in the refrigerator. This yields about 1 pound of cheese.


Enjoy!
Shannon

Eureka!

I don’t know if I can count how many times that I’ve been to Ramos House Café and have seen this Bloody Mary delivered to some other diners’ table.  It seems to always get the “oohs” and “aahs” when it goes by.

Now it’s very rare for me to have alcohol of any kind…so you know I’m not a big drinker. It’s the whole presentation of this drink that I think is so cool. They make their own pickled green beans and have those along with an herb salad and a crab claw stuffed in the top of the glass.

I’m usually content with either the typical iced tea with lunch or the yummy latte with breakfast, or on those “I really need some sugar” days, their amazing mocha topped with a torched homemade marshmallow, I haven’t had the Bloody Mary. But this particular day when having a sit down with a friend, I reached into my coat pocket and found some cash I had unknowingly put in there who knows when. I was so excited; I think I may have clapped my hands (to the shock of my lunch date). I determined because of this fortuitous find it was the day to order that Bloody Mary for myself. No more living vicariously through those other diners.
Thankfully because I’m so obsessed with taking pictures of my food (also, probably to the chagrin of my lunch date) I had my camera with me to capture it in all it’s glory.

So, here it is kids that amazing looking Ramos House Bloody Mary.

Cheers!
Shannon

Bloody Mary
From the Ramos House Café
1 liter Clamato
Vodka or Soju
1 Tbsp. prepared horseradish
2 Tbsp. wild hot sauce
1 Tbsp. black pepper
1 Tbsp. Worchester sauce
1 Tbsp. lemon juice
Zest of 1 lemon, blanced
1 clove garlic
¼ cup pitted green olives, chopped
Salt to taste

Except for the vodka, place all ingredients in a blender or food processor and puree. Fill a glass with ice and add desired amount of vodka. Fill remainder of glass with Bloody Mary mix.

Garnish with: Pickled green beans, Crab claw, Herb salad, Diced bell peppers.

lunch with Teri

There are a few people in my life that I really enjoy spending time with. Unfortunately, because of schedules it doesn’t happen as often as I would like. One of these people is my friend Teri. We have known each other for more years than I want to admit, but even if we haven’t talked or got together in a while we can still pick up right where we left off. It's that kind of comfortable, cozy slipper, wrapped up in a blanket kind of friendship.

On the flip side, she is a creative genius in many ways and when we have an opportunity to do something creative together, whether it is design or food related…stand back! We sort of feed off of each other and when those creative juices start pumping just watch out. Who knows what is going to happen…although the end result is usually quite satisfying.

I put a call into her not so long ago, putting in a request for a lunch date at one of my favorite places to eat in my hometown San Juan Capistrano. It’s called Ramos House. The idea of the restaurant/ house is simple; like the old days, its owner lives and works at the house, the wines are kept in the cellar, the herbs are grown in the garden and the ice cream is turned out back. The menu changes daily and everything is made from scratch.  I have probably eaten everything on the menu, or close to it.

This particular day sitting out on Ramos’ covered patio, it was a little cool. Although I was sitting next to the wood burning stove with one of the provided blankets on my lap, I wanted something warm. The Corn Chowder with Truffled Popcorn was the ticket.

Thankfully, for both you and me John Q. the chef/owner has published his cookbook Ramos House Cafe: Recipes from the first 5 years  so I am able to share this recipe with you.

I did make this at home and it was just as good…although it would have been better if Teri were there.

Enjoy!

Shannon

Corn Chowder

From the Ramos House

10 ears of sweet white corn

1 yellow onion, diced (1 cup)

¾ cup butter

¾ cup masa harina (corn flour)

½ cup diced red bell peppers

1 bunch scallions, thinly chopped

½ cup celery, diced

1 Tbsp. chipotle chilies, pureed

1 cup white corn hominy

1 tsp. dried oregano

1 tsp. garlic, minced

1 tsp. fresh chopped thyme

1 russet potato, diced into ¼ inch cubes

Freshly popped corn

Truffle oil (optional)

Method:

Cut kernels from the cobs and set aside. Place corn cobs in a large stock pot and cover with water (approx. 8 cups). Bring water to a boil, reduce heat and simmer for 1 hour. Remove from heat and strain the corn stock through a sieve, discarding the cobs and reserving the liquid.

In a separate stock pot, melt butter over medium heat. Add masa harina and incorporate using a whisk. Stirring constantly over medium-low heat, cook the masa roux for approximately 5 minutes. Add onions, peppers, celery, garlic, scallions, oregano, thyme, chipotles, and reserved corn kernels. Stir to coat the vegetables with roux. Cook for 5 more minutes over medium, stirring occasionally to avoid scorching the bottom of the pot. Add corn broth and remaining ingredients, bring to a simmer. If soup seems too thick, add water, chicken stock or vegetable stock. Reduce heat and simmer for 20 minutes or until potatoes are tender. Taste and season with salt and pepper. Top off with some freshly popped corn and drizzle on some truffle oil.

Serves 6 -8