Fromage Blanc

(from forgotten Internet source)
Fresh, healthy, and homemade: Fromage Blanc! If you’ve never tried to make your own cheese, Debbie suggests you try this. Eat it warm or chill overnight. Use as you would ricotta cheese.

Ingredients

• 4 c. whole buttermilk
• 3 tsp. salt
• 2 T. lemon juice
• 4 qts. whole milk
• 4 T. fresh herbs, minced
• Grated lemon zest, opt.
• Good olive oil, for drizzling
• Kosher salt, for sprinkling
• Black pepper, for sprinkling

Directions

1. Heat whole milk slowly to 175 degrees. Turn off heat.
2. Stir in buttermilk and lemon juice. Curds will form. Allow to set for 10 minutes.
3. Pour into colander lined with a double thickness of cheesecloth. Allow to drain for 5 minutes.
4. Make bundle and hang over pot or bowl to catch drippings for 30 minutes.
5. Salt and gently stir, breaking up curds. Add desired herbs and lemon zest. Pack into container, cover with plastic wrap, and chill overnight.
6. Unmold onto platter or serve from crock, drizzle with EVOO prior to serving.

Rosemary Scented Chicken Breasts with Caramelized Orange Sauce

(adapted from “The Weeknight Kitchen”)
Here is one of the recipes Debbie is including in her cooking class repertoire. She had her husband prepare this on his own and it turned out perfectly delicious and beautiful!

Ingredients

• 4 boneless, skinless chicken breasts halves (about 32 ounces), pounded flat to ½ inch
• 2 inches fresh rosemary
• S&P TT
• 2 kalamata olives
• 1 large orange, peeled and chopped
• 2 cloves garlic, thinly sliced
• 3/4 c. orange juice, as needed
• 1 T. unsalted butter, cold

Directions

1. Lightly film a 12-inch straight-sided sauté pan with the olive oil. Heat it over high heat until oil shimmers slightly.
2. Slip the chicken breasts into the pan, sprinkling them with salt and pepper. Lightly brown them on both sides, taking only about 30 seconds per side.
3. Immediately reduce the heat to medium low, add the olives, rosemary, orange pulp, garlic and 1/4 cup of the orange juice. Make sure the liquid is barely bubbling.
4. Cover the pan and cook 3 minutes; turn the chicken, check the sauce for burning (add a few tablespoons of orange juice if needed), and cook another 4 minutes, or until the chicken is firm, but not springy, when pressed. Remove the chicken to a serving platter and keep it warm.
5. Make the sauce by adding another 1/4 to 1/3 cup orange juice to the pan and boiling it down to a syrup consistency while you scrape up any brown bits and glaze from the bottom of the pan. A flat sided wooden spatula is invaluable for this. Swirl the butter into the pan just to blend it in. Scrape the caramelized syrup over the chicken and serve hot.