Posted by Nick Kindelsperger, December 17, 2007 at 4:00 PM
Most of my experience with gnocchi is with the potato kind. I do love it, but it takes time. By the time the potatoes have baked, an hour has already gone by. Then you have to let it cool, and then finally set about mixing everything together. But with ricotta gnocchi, you can start with the mixing. It makes this version a perfectly legitimate weeknight meal.
I actually made my own ricotta for the meal, but that certainly isn’t necessary. And while it makes potato gnocchi seem excessive, it comes out just as light and heavenly. A light tomato sauce wouldn’t be bad, nor would a béchamel (which the Silver Spoon recommends). But I just sprinkled with a little more of the Parmesan and called it a day. Oh, and I almost forgot: That’s all because of the spinach, which adds some much needed color, and a depth a flavor that would escape the cheese.
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Posted by Ed Levine, November 11, 2007 at 9:39 AM
A fritter is a beautiful thing, no matter who's cooking it. Because even a bad fritter, a crunchy, fried, hunk of batter, is still probably going to be pretty good. Marc Meyer, executive chef-restaurateur of three terrific New York restaurants, Five Points, Cookshop, and Provence, makes truly delicious ricotta fritters for brunch. These babies are supremely crunchy, light, crisp on the outside and meltingly soft on the inside.
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Posted by Ed Levine, November 4, 2007 at 8:50 AM
I was all set to give you a biscuit recipe for today's Sunday Brunch post, but then I happened to read Deb's Smitten Kitchen post on the lemon ricotta pancakes with sauteed apples recipe from Gourmet Magazine in 1991. Yum!
Here's the recipe, complete with Deb's annotation. For Deb's great photos you'll have to click through to her post.
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Posted by Dorie Greenspan, October 4, 2007 at 12:30 PM
Muffins could be the poster child for a joy-of-baking campaign: Everyone loves them and everyone can make them. The basics of muffin-making are simple:
- Have your oven preheated and your muffin pans prepped before you make the batter—once the batter’s made, the muffins need to go into the oven pronto.
- Make sure your baking powder isn’t a million-years old—it’s the baking powder that provides all the puff power
- Whisk the wet ingredients together thoroughly; ditto the dry (there’s nothing worse than biting into a clump of baking soda in your favorite muffin)
- Use a spatula to gently stir the wet ingredients into the dry—in this step, gentleness trumps thoroughness, so go easy.
This week’s recipe is for cakey blueberry-lime muffins made with ricotta, but like so many of my recipes, this one’s very play-aroundable.
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Posted by Ed Levine, August 2, 2007 at 3:00 PM
What I love about this omelet from Nancy Harmon Jenkins's Cucina del Sole is its versatility. It's substantial enough to serve as a light supper with a tossed salad or a plate of fresh tomatoes, fresh basil, and mozzarella drizzled with a little extra-virgin olive oil. Of course it would make a stupendous breakfast, brunch, or lunch dish as well. Although the recipe calls for hot cured sausage, you can easily substitute fresh hot or sweet sausage instead.
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