Fresh Herb Ricotta Cheese Bread

A no yeast bread that is super quick to prepare! 

Ready in less than an hour, this Herbed Ricotta Cheese Bread is sure to become a favorite!

This quick bread is loaded with fresh herbs, ricotta cheese, and a dash of smoked paprika. 

Ricotta is a fresh, soft, Italian cheese with a small curd and a light, mild, slightly sweet flavor. In the United States, it is most commonly known as an ingredient in lasagna. I honestly love ricotta even just by itself. For this recipe, I decided to use ricotta instead of heavy cream or milk, the ricotta gives the bread a light texture that practically melts in your mouth!

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 2 1/4 teaspoons sugar
• 5 tablespoons chilled unsalted butter
• ½ cup green onions or scallions, chopped
• 1/4 cup fresh parsley, minced
• 1 tablespoon fresh thyme leaves
• 1 teaspoon fresh rosemary, minced
• 1 cup ricotta cheese
• ⅔ cup milk
• 1 egg, beaten with 1 teaspoon water (for egg wash)
• sea salt
• black pepper
• smoked paprika

Instructions

Preheat the oven to 425 degrees.

Whisk together flour, baking powder, sugar, and salt in a large bowl. 

Grate butter into the flour mixture and stir with a fork until the consistency of coarse meal.

Stir in scallions and fresh herbs. 

Add ricotta cheese, then add milk and stir until just combined.

Turn dough out onto a lightly floured surface. 

Knead 2 to 3 times, then pat dough into a 9-inch rectangle. 

Transfer bread to a parchment-lined baking sheet. Brush tops liberally with egg wash. Sprinkle top with sea salt, freshly ground black pepper, and smoked paprika.

Bake for 15-20 minutes or until bread is golden brown.

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Irish Cheddar & Garlic Soda Bread

Irish soda bread flavored with cheese, garlic, and herbs is the perfect, easy bread to serve as the ultimate side dish for St. Patrick’s day!

There’s no yeast & no rising! And you still get a fluffy, flavorful loaf of bread. Just mix wet ingredients into dry ingredients and bake!

It’s also very versatile and you can add pretty much anything. Different kinds of cheese, herbs, onions, garlic and even sun-dried tomatoes. The rest of the ingredients are all pantry/fridge staples.

Serve with my Slow Cooked Guinness Corned beef and Sautéed Cabbage.

Ingredients

• 2 cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper, freshly ground
• ½ teaspoon granulated sugar
• 2 ounces sharp cheddar, cut into ¼-inch cubes
• ⅓ cup Parmesan cheese, grated 
• 1 ½ teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped 
• 2 cloves of garlic, minced
•  2 tablespoons green onions, sliced
• 1 cup buttermilk
• 4 tablespoons butter

Instructions 

Preheat the oven to 400°F.

Line a baking sheet with parchment paper, sprinkle a small amount of flour onto the sheet where you will be placing the bread.

In a large bowl, sift together the flour, baking soda, salt, black pepper, parmesan cheese and sugar, whisk together until combined.

Add to the dry mixture the cheddar, herbs, garlic and green onions, mix.

Add the buttermilk to the flour mixture, mixing until combined.

Knead for 1-2 minutes, until the dough holds together. Add more liquid if dough is not forming.

Form dough into a round loaf and transfer to the floured parchment paper-lined baking sheet.

Cut a cross into the top of the dough, about ½ inch deep and 2-inches long. Cover and bake for 15 minutes. After 15 minutes, remove the cover, pour 2 tablespoons of melted butter over the top and continue baking for an additional 10 minutes, or until the soda bread is lightly browned and sounds hollow when tapped on the bottom of the loaf. 

Remove from the oven and place two tablespoons of butter on the top and allow it to melt. 

Serve.

Grilled Swordfish Salmoriglio

Rachael Ray is one of my all time favorite cooks. I feel like we could be family. I love reading the stories behind each of her recipes because it reminds me of my own family memories in the kitchen. She definitely has been an inspiration. She has said her Sicilian grandfather and her Cajun ancestry both exert strong influences on her cooking. She uses ingredients such as fresh herbs, garlic, and chicken stock to boost flavors, and believes measuring “takes away from the creative, hands-on process of cooking.” She, instead, favors approximations such as “half a palmful” or “2 pan swirl.”

I believe my Sicilian and Spanish ancestry has definitely been a strong influence in my cooking style as well. Before I started my blog, I never measured anything. But now since I have been writing and sharing my recipes, I always have my laptop next to me in the kitchen so I can keep a record of what I am creating. 

She has been an inspiration to several of my recipes.  Today I would like to share my Salmoriglio recipe inspired by her. 

Salmoriglio is a traditional condiment from the Calabria and Sicily regions of Southern Italy. The name is from the word salamoia, which means salty or briny.

Salmoriglio is a quick sauce made with olive oil, lemon juice and fresh herbs – and it’s absolutely fantastic served over this grilled swordfish, as well as other grilled meats, or seafood.

INGREDIENTS

• 2 pounds fresh swordfish 
• 2 lemons, zest and juice divided
• 1 tablespoon fresh garlic, minced
• ½ cup extra virgin olive oil
• 1 teaspoon dry oregano
• 1 teaspoon kosher or sea salt
• ½ teaspoon freshly ground black pepper
• ¼ cup fresh Italian flat leaf parsley, chopped fine
• 4 tablespoons cold butter

INSTRUCTIONS 

In a small bowl mix lemon zest, garlic, olive oil, oregano, salt and pepper.

Mix and add only half of this liquid to the bag with the swordfish. Seal the bag and let sit for one hour at room temperature.

While the swordfish sits for the hour, add the lemon juice (about ¼ cup of lemon juice) and parsley to the reserved half of the liquid and set aside to serve with the cooked fish.

Heat outdoor grill to high on one side and cool on the other.

Clean and oil the grill grates.

Remove the swordfish from the bag and brush off any garlic or zest and place the two pieces on the hot side of the oiled grill. Brush some of the liquid from the bag over the fish as it cooks.

Cook two minutes and turn each piece one quarter turn to get cross hatch marks. Cook for two more minutes then flip. After two more minutes turn one quarter turn and cook for two minutes. (Total of eight minutes so far.)

Take a sheet of foil and place on the cool side of the grill. 

After the eight minutes of searing both sides, move the swordfish to the foil and close the cover. Try to keep a consistent temperature of 350 degrees F. in your grill.

From here you will cook for 1-6 more minutes based on how thick your steaks are. Our 1 ½ inch swordfish steaks cooked for exactly six more minutes for a grand total of 14 minutes.

You are looking for an internal temperature of 145 degrees F. 

As soon as they come off, place the four tablespoons of cold butter over the top to melt.

To serve, drizzle the reserved sauce over each portion.

Creamy Garlic Parmesan Cauliflower Mash

This Cauliflower mash recipe is an easy way to cut down on carbs without sacrificing flavor. I mean, what’s the point in eating something at all if it doesn’t taste good, right?

In my opinion, food should be all about balance, so this recipe is a great way to cut out the carbs from regular mashed potatoes, but keep all the amazing flavor. And if you really want to be healthy, the cheese is totally optional. Either way, you’re going to love this tasty Cauliflower Mash recipe!

And Cauliflower mash is actually so easy to make. It’s basically the same process as making mashed potatoes, but with cauliflower instead! Boil the cauliflower, blend it into a creamy consistency, then add in the extras. 

You can use a food processor or blender and pulse until smooth. (Or smash by hand!)

Ingredients

• 1 Large Head Cauliflower leaves removed and broken into large florets
• 4-6 Garlic Cloves finely chopped and divided
• 2 cups Chicken or vegetable broth
• 4 cups Water
• 4 tablespoons butter
• ¼ cup Parmesan cheese, grated 
• ¼ cup cup milk
• 1 teaspoon Chopped Thyme 
• 1 teaspoon Chopped Rosemary 
• Salt and pepper, to taste

Instructions

Place the cauliflower florets in a large pot and cover with broth and water.

Add in half of the garlic and a good pinch of salt and pepper. 

Bring to a boil, then reduce the heat and simmer for 15-18 minutes, or until cauliflower is fork-tender.

Using a colander, strain the cooked cauliflower and place it into a food processor. 

Add in the remaining garlic, herbs, grated cheese and butter. As the food processor is processing, slowly add in the milk. 

Process until smoothly pureed.

Taste and adjust the seasoning if needed.

Sprinkle with fresh chopped herbs.

Enjoy!

Tip: The cauliflower is not covered fully by the water and broth, this way it will get steamed. 

Cauliflower Mash is a great side with Steak and a glass of Scout and Cellar The Resident Zinfandel!

www.scoutandcellar.com/whiskawaykitchen

Soufflé Omelette

Souffle Omelette? Definitely sounds and looks fancy, but you can easily whip up this recipe in minutes and enjoy a new spin on breakfast. 

I love waking up on the weekends and making breakfast! I am obsessed with trying new fun breakfast recipes like stuffed french toast or cloud eggs. This Souffle omelette has become one of my new favorites. I love how easy it is and the eggs are incredibly fluffy and soft, with a melted cheese center. You can use any type of cheese and fresh herbs. Feel free to switch things up! Be Creative!

You can’t have breakfast without a little bubbly.

Scout and Cellar NV RIVAMONTE PROSECCO is the perfect pairing for this Souffle Omelette. 

http://www.scoutandcellar.com/whiskawaykitchen

Ingredients

• 3 large eggs- separated, 3 egg whites and 3 egg yolks
• Salt and freshly ground black pepper
• 2 ounces grated cheddar cheese, divided
• Minced fresh chives and dill
• 1 tablespoon (15g) unsalted butter

Directions

In a medium bowl, beat egg yolks with a pinch of salt and some freshly ground black pepper until well mixed.

In a separate large mixing bowl, using a whisk, or electric hand blender beat egg whites until firm, glossy peaks form.

Add half of the beaten egg whites to yolks and stir well until whites are thoroughly combined and soufflé base has a looser consistency. 

Mix in half the cheese as well as the chives and dill, if using. 

Add remaining beaten whites, and, gently fold them into the soufflé base just until combined.

In a nonstick skillet, melt butter over medium heat, until foaming. Scrape the soufflé base into the pan. 

Using spatula, spread soufflé base into an even circle and smooth out the surface. 

Cover and cook until the bottom of the omelette is browned and the top is just 

a little loose still.

Sprinkle the remaining cheese on top; cover once more and cook until cheese starts to melt, about 1 minute longer.

Carefully slide the omelette out of the pan and onto a plate, folding it over itself. 

Serve right away.

Tips:

• After folding in the last of the egg whites, pour the batter into your heated pan as soon as possible. If you wait too long, the egg yolks will start to separate from the egg whites again.
• Make sure to cover the omelette with a lid as it cooks so that the omelette cooks all the way through.