Tag Archives: ricotta

Summer Crepes with Ricotta

August 21

Making crepes is scary. It was one of those moments where you pour the batter into the pan and it looks impossibly thin. How will this ever flip over without ripping to a million pieces? How can this possibly cook evenly? Become golden brown in such a short time? And then it did. It was one of the most satisfying cooking experiences I’ve ever had. Compared to the number of times it took me to get pancake-cooking down to a science, these crepes were completely perfect the very first time. I can’t believe I’ve waited this long to make them.

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Rigatoni alla Norma

August 15

Oh the mighty eggplant. Where do I begin? I actually don’t cook with eggplant very often, but it is always what I am drawn to on menus or when I am out. I think that this was especially true this past July. It was definitely the month of the eggplant for me. While I was in London, all market food that contained eggplant ended up in my mouth, and in Sicily, it was ubiquitous and delicious. I couldn’t resist. Unlike my love for how others prepare eggplant, I have never mastered cooking it and am exceedingly limited in my eggplant repertoire. Typically, my first thought is eggplant parmesan. I have a few asian-inspired recipes as well (this one most notably), but that’s really it. While both of these recipes are two of my favourite meals, I always forget about them and usually end up walking by my purple friend in the grocery store without a second glance.

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Ricotta Gnudi with Tomato Sauce

October 8

Gnudi is pretty exciting. Let’s first address the fact that it is in fact a food called gnudi. I think that is pretty special. I always heard it referred to on shows like Top Chef, but never actually looked into what it was. Thankfully, Pinterest, sparked my interest of the dish once again. Well, let me tell you, gnudi is pretty much gnocchi-made-easy. Instead of potato, it is made with ricotta. You don’t have to worry about overworking the dough or boiling and cooling the potatoes. Basically, you make a ball of ricotta, parmesan, some egg and flour and end up with a tender ball of goodness that straddles the world of dumpling and gnocchi, boiled until cooked through and slathered in tomato sauce.

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