Chicago Firehouse Restaurant Chef Shares His Summer Tomato Peach Salad with Ricotta Summer Salad on Cooking Up A Storm
CHICAGO (WLS) — A historic Chicago firehouse transformed into an upscale dining experience offers a delicious summer menu.
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Chicago Firehouse Restaurant, located at 14th and Michigan, now serves fresh Midwestern produce, daily imported fish and perfect meats.
Executive Chef Oscar Montesinos joined ABC7 Chicago’s Tracy Butler to share the recipe for their best-selling salad on Cooking Up A Storm.
The following recipe serves six people.
Old tomato & Peach salad with homemade ricotta cheese
Ingredients:
– 1 teaspoon finely chopped shallots
– 1.5 tablespoons of sherry vinegar
– teaspoon of Dijon mustard
– 2 teaspoons of honey
– c extra virgin olive oil
– 1 lb. heirloom tomatoes, sliced
– 1 lb peaches, sliced
– 1 pint cherry tomatoes (preferably mixed colors), halved
– 1 cup cucumbers, sliced
– Half a cup of tropea onions (or red onions), thinly sliced
– Half a cup of basil leaves, roughly torn
– A quarter cup of Italian parsley leaves
-1/2 cup chili lime seasoned chickpea snacks (often found in Latin grocery stores)
– fresh black pepper
– Maldon sea salt (or other good quality flaked sea salt)
– 3/4 cup homemade ricotta (see recipe below)
Not:
1.) In a small bowl, combine chopped shallots and sherry vinegar. Let sit for 15 minutes.
2.) Stir in Dijon mustard and honey until well combined.
3.) Slowly pour the olive oil into the mixing bowl while continuing to whisk.
4.) Add this dressing along with the heirloom tomatoes, peaches, cherry tomatoes, cucumbers, onions and basil. and parsley leaves and chickpea snacks in a large mixing bowl. Season to taste with Maldon salt and freshly ground black pepper and mix gently until well combined.
5.) Using a spoon, spread the ricotta on a large plate or serving platter so that it covers it evenly. Place the salad on top of the ricotta and serve.
Homemade Ricotta Cheese (makes 1.5 cups)
– A quarter cup of freshly squeezed lemon juice
– 4 cups of whole milk
– 3/4 cup heavy cream
1.) Place the milk and cream in a non-reactive saucepan and heat slowly over low heat. Stir often with a rubber spatula to prevent burning.
2.) Using a thermometer, bring the milk and cream to 200 degrees F.
3.) Turn off the heat and add the lemon juice. Let the pan sit for 10 to 15 minutes at room temperature or until cool enough to handle.
4.) Line a colander with cheesecloth and place it in the sink. Pour the mixture through.
5.) Then place the strainer over a large mixing bowl so that any remaining whey drains directly into the bowl. Place the bowl and strainer in the refrigerator and continue draining overnight.
6.) The next day, remove the ricotta from the cheesecloth and store in a covered container in the refrigerator until ready to use.
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