Honey Cardamom Caramel

I ate dinner by myself last
night (technically Stella ate with me, but she only lasted about 30 seconds
before she went back outside to play).  I love a fried egg and it was the
perfect topper for my mushroom toast.  I broiled a piece of bread until it
was golden on both sides and then spread a nice thick layer of homemade ricotta
(which you must try making, it’s so simple and so worth it), then I topped it with
roasted balsamic mushrooms, a fried egg and a good sprinkle of shredded
Parmesan.  It was simple and delicious!

Fried Egg and Mushroom Toast







A slice of your favorite bread
(I used a slice of French
bread), toasted on both sides



Ricotta Cheese (store bought or
homemade)



Roasted balsamic mushrooms



Fried egg



A sprinkle of freshly grated
Parmesan



Salt and freshly ground black
pepper

Ricotta Cheese

4
cups whole milk

1
cup heavy cream

3/4
cup buttermilk

1/2
teaspoon salt (I use 2 teaspoons Maldon salt)

Add
ingredients to a 4-quart pot.  Attach a thermometer to the side of the pot
(making sure that it doesn't touch the bottom of the pan).  Bring to a
very gentle boil over medium heat, stirring occasionally with a rubber
spatula to prevent scorching.  (Do not stir once the temperature reaches
170, it will become grainy.)  

Meanwhile,
line a sieve or fine mesh strainer with a few layers of cheesecloth and place
it over a deep bowl or pot.

Once
curds begin to separate from the whey (liquid temperature will be between
175 and 200 degrees), remove from heat.  Gently spoon or ladle the curds
into the cheesecloth-lined strainer.  You may need to gently gather
the cheesecloth at the top to help the curds drain.  

Let
curds sit in cheesecloth to drain liquid 15 to 30 minutes.  Keep
in mind the ricotta will thicken in the fridge, so don't drain it too
much, or it will end up dry.

Roasted Balsamic Mushrooms







1 pound button or cremini
mushrooms, quartered



2 tablespoons olive oil



3 sprigs rosemary



Salt and freshly ground black
pepper



2 teaspoons balsamic vinegar







Heat the oven to 450 degrees F.







Combine mushrooms, olive oil and
rosemary on a baking sheet.  Season with salt and pepper and toss to
coat.  Place in oven and roast until mushrooms are shrunken and browned,
about 20 minutes.  Discard rosemary and drizzle mushrooms with balsamic
vinegar; toss to coat.  Taste and adjust seasoning if necessary.







Fried Egg







Heat a well-seasoned cast-iron
or non-stick skillet over medium heat.  Add two teaspoons butter and swirl
to coat the pan.  Crack your egg into the pan slowly so that the white
pours out first.  Season egg with salt and pepper.  Let the egg sit
undisturbed until the egg white is set and the out edges are browning and start
to curl up.  If the edges are browning faster than the egg white is
setting, cover the pan with a lid for a minute or two.







Assemble toast: toasted bread,
ricotta cheese (a good thick layer), roasted mushrooms, fried egg, parmesan
cheese and freshly ground black pepper.







*The picture was taken with my iPhone. 
I was hungry and wanted to eat more than I wanted to get out my camera and take
a picture.