Quick Take Tuesday

Olive Oil
Bon Appétit has an article about organic California olive oil. My favorite olive oil, Apollo, was listed. I have been using it since 2006, and I have loved it ever since. (Is it wrong to love olive oil?)

Ricotta Cheese (Again)
Last Tuesday, I told you about the homemade ricotta cheese recipe I wanted to try. I’m not sure, but I think I have stumbled upon a food trend! Bon Appétit, Food and Wine and The New York Times all had recipes for homemade ricotta cheese. Technically it is not ricotta. Real ricotta is made from the whey left over from making mozzarella. The homemade ricotta was sweet and creamy. I tried the ricotta in a recipe for Creamy Baked Penne from Food and Wine. Yum!