Pictured, 15" Serving Platter in Birch, Recipe and Photos by Logan Kimsey for Haand
This is our inaugural recipe for the Haand Blog, and we are really looking forward to bringing unique recipes to you. Let us know what you think, and send us a picture of your execution of the recipe- we will re-post to our social media.
As the weather begins to cool and the days grow shorter, I find myself torn between holding onto summer for a bit longer and wanting to usher in the crispness of fall. After a few months of eating fresh summer produce with minimal preparation, I am ready to turn on the stove and warm up the kitchen with foods that toe the line between seasons. With the way entertaining and cooking at home has changed for so many this year, I’m lured by the appeal and ease of seasonally-focused dishes that are fun, flavorful, and quick to make, whether it’s for a simple dinner at home or a socially- distanced backyard hangout with friends. This simple dish is versatile—pair it with fresh bread and crudités, use it as a pasta sauce, or eat it with a spoon—and will please a (small) crowd if you’re feeling generous, or your own appetite if you aren’t in the mood to share.
Pictured: Ripple Pasta Bowl in Fern
For Ricotta: yields 2 cups
• 1/2 gallon (64 ounces) whole milk
• 1/3 cup fresh lemon juice
• 1 tsp kosher salt
1. Heat the milk in a pot over medium-high heat, stirring every few minutes to keep
the heat even and the milk from scalding.
2. When the milk is consistently steaming and its texture has visibly thickened, add the lemon juice and stir until the milk begins to separate and curds start to form. Remove from heat and let sit for 10 minutes.
3. Line a colander or strainer with cheesecloth or a clean piece of linen, then hold it
over a sink and pour the milk mixture into the cloth-lined sieve. The separated whey will drain through the cloth while the curds remain. Allow it to drain to your preferred consistency (reserve more of the whey if you prefer a creamier ricotta or drain thoroughly for more defined curds), then stir in salt.
4. Enjoy immediately, topped with corn and fennel dip, or keep refrigerated in an airtight container for up to five days.
For dip: yields approximately 3 cups
• 2 ears/1.5 cups fresh corn kernels (can be substituted with frozen)
• 1/2 cup + separate 1 Tbs thinly sliced green onion
• 1 large fennel bulb, diced, and fronds, reserved and chopped
• 1 garlic clove, minced
• 1/4 cup extra virgin olive oil
• 3/4 tsp smoked paprika
• 2 Tbs fresh lemon juice
• Salt and freshly cracked black pepper, to taste
• Chopped cilantro (optional)
1. Heat olive oil in a skillet or sauté pan over medium heat, then add the diced fennel and toss to coat in oil. As the fennel begins to soften and lose its opacity, season generously with salt, then let cook for 14-16 minutes, stirring occasionally to encourage even browning.
2. Once the fennel is more translucent and its edges are browning, add the smoked paprika and garlic and stir until fragrant, roughly 1 minute.
3. Add the lemon juice, stirring as it reduces, then add the corn and 1/2 cup of green onion, stirring to combine. If the mixture seems dry, add 1-2 Tbs of water, and continue to cook for 4-5 minutes until corn has softened. Remove from heat, taste, and season with more salt if needed, chopped cilantro (optional), and black pepper.
4. Serve warm atop homemade ricotta and garnish with reserved fennel fronds, green onions, cilantro, and freshly cracked black pepper, or keep refrigerated in an airtight container for up to five days.
We wanted to get to know Logan a bit better, and she was kind enough to answer some questions for us here.