I actually did it. I baked something recently just for the sake of it and enjoyed every minute of the experience–almost. Kitchen solitude for an entire day, going through the motions, cleaning as I worked–it was lovely. This confirms that starting a baking group and […]
Simple Jam Tart I looked over at my husband a few evenings ago as we sat in our usual places after dinner in front of the television — he in his chair, ever present laptop casting a blue white glow on his handsome mug, and […]
I love ricotta, but I’ve never had truly fresh ricotta, so I decided to make my own. It requires very little time, no special equipment, and few ingredients, so I was able to prepare it one evening, then drain it over night for use the next day. I had no idea what I might make with it once it was finished, but that’s the story of my life right now. How bad could it be to simply nibble on fresh ricotta sprinkled with sea salt and perhaps a drizzle of fruity extra virgin olive oil? Of course, sprinkling it over a nice salad could be fabulous as well. Perfectly simple, right?
Simple seems never to be in my repertoire.
With less than a week until Easter and no real plans for a holiday meal in the works, I decided to look for dessert recipes that included ricotta and almost immediately found quite a few for a traditional Easter Pie, or in some cases, Pasteria. It’s like a cheesecake, but it’s made with ricotta and grain. Although the grain is most often wheat, some recipes use rice. Others are made with a crust and latticed top — but some are completely without either — and leave it to me to make one in the least traditional way possible, lacking crust, wheat, and candied fruit.
This small dessert is perfect for spring, or when berries are at their best.
I’m pleased to say that I’m on a roll with Mark Bittman’s “101 Simple Salads for the Season” and surprisingly ahead of my original plan. My twelve-page print out from the New York Times, as many of my other cookbooks, is beginning to look respectfully […]
Some of you may know that I was asked to do a guest post for Tartelette. You know, The Tartelette? Yes. I know. Of course I had a few moments of the puffy ego syndrome after an initial self-indulgent happy dance before I snapped […]