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Janet Fletcher

180 Stonecrest Dr
Napa, CA, 94558
(707) 265-0404
{ Janet Fletcher / Food Writer }

{ Janet Fletcher / Food Writer }

Janet Fletcher

  • Home
  • About
    • About Janet
    • Media
    • Client List
    • Contact
  • Planet Cheese
    • Planet Cheese Blog
    • Planet Cheese Signup
    • Cheese Library
  • Store
    • All Items
    • World Cheese Tour
    • Books
  • Classes
    • World Cheese Tour Classes
    • Other Classes & Events
    • Custom Class/Event Request
    • Cheese O'Clock Video Archive
  • Recipes
    • Spring
    • Summer
    • Autumn
    • Winter
    • Comfort

Board Game

January 24, 2023 janet@janetfletcher.com
Ricotta Board

Butter boards had their 15 minutes. Now, meet the ricotta board—which, naturally, I vastly prefer. Channel your inner artist and make a masterpiece with whipped ricotta and the toppings you like. (I have some suggestions.) I love how creamy ricotta becomes in a food processor, making a luscious canvas for toasted pistachios, briny olives, tapenade, pesto, prosciutto or whatever strikes your fancy. Add little knives for spreading and bread or crackers to spread it on.

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In Milk: Sheep Tags ricotta, ricotta board, whipped ricotta, butter board, Bellwether Farms, Calabro, Valentine’s Day, dinner party appetizer, hors d’oeuvre, spread recipes, dip recipes
6 Comments

Mascarpone Sundae Any Day

May 18, 2020 janet@janetfletcher.com
Planet Cheese 16 _DSC1303.jpg

I’m pretty sure that most mascarpone sold in this country ends up in tiramisu. Not a bad fate, but mascarpone can do more than that. If you’ve never made mascarpone ice cream, go dust off your ice cream machine. Memorial Day weekend is imminent, and no matter what you put on the grill, this strawberry mascarpone ice cream sundae will be what you remember.

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In From: U.S., Milk: Cow Tags mascarpone, tiramisu, homemade ice cream, Vermont Creamery, Crave Brothers, Belgioioso, Calabro, mascarpone ice cream, Memorial Day, ice cream sundae
2 Comments

Asparagus Hearts Cheese

March 20, 2018 janet@janetfletcher.com
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Spring + asparagus = ricotta. That’s just the way my mind works. But then, ricotta is often the right answer at my house. I eat it plain, drizzled with honey, dolloped on pasta and baked into cheesecake. And this spring, I have a new way to use it, courtesy of Napa cooking teacher Julie Logue-Riordan. With thick asparagus, a sharp vegetable peeler and some top-notch ricotta, you can wow your Easter guests. And if you like the recipe (as much as I do, the dish could be your go-to salad as long as the asparagus season lasts.

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In Milk: Cow, Milk: Sheep, From: U.S. Tags ricotta, asparagus, spring salad, Cooking with Julie, Calabro, Bellwether Farms
6 Comments

Make Mom a Ricotta Frittata

May 2, 2017 janet@janetfletcher.com
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And if Mom is far away on Mother’s Day, then make it for you. Fresh fava beans are fleeting, and now’s the moment. I also make this frittata without them, but don’t favas make everything better? Leftover frittata (not that you’ll have any) makes a great sandwich. Add a swipe of mayonnaise and a few soft leaves of butter lettuce.

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In From: U.S., Milk: Cow Tags ricotta, Bellwether Farms, Calabro, Mother’s Day, frittata, fava beans
6 Comments

It's Now or Never

May 17, 2016 janet@janetfletcher.com
FavaBeanSpread

My fava bean crop was a disaster this year—diseased leaves, low yield. I have no clue why, but the best gardener I know had the same issues so I’m not taking it personally. The upshot is that I have had to be miserly with the favas and the harvest is ending way too soon. In my garden, it’s now or never.

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In Milk: Sheep, Milk: Cow, From: Italy, From: U.S. Tags Ricotta, Bellwether Farms, Calabro, Bruschetta, Bruschetteria
8 Comments
 

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Welcome to my world: a fragrant, fascinating universe devoted to great cheese. In this and future Planet Cheese posts, you’ll find profiles of the world’s best cheeses plus insights into everything cheese: shops, recipes, interviews, pairing discoveries, classes, videos, travel. If you haven’t already done so, sign up here - it’s complimentary - and join me in learning something new about cheese every week.


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     Photographs: Douglas Fletcher, Ed Anderson, Megan Clouse, Faith Echtermeyer, Eva Kolenko,
Victoria Pearson, Sara Remington and Meg Smith
Design: Jennifer Barry Design | Props: Tangerine Prop Shop | © 2024 Janet Fletcher, All Rights Reserved