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The Food Lab: Fresh Ricotta in Five Minutes or Less
Living in Sicily for two months to avoid mud season in Vermont I spent a morning helping the cheese makers and learning how they do things. They do everything with a smile. I'll be posting about it on my blog http://www.carolegbert.com next week.
Last night I served fresh ricotta seasoned with grated semi-sweet chocolate, topped with a bit of honey and accompanied with my experimental macaroons made with egg white and almond paste from the market in Siracusa. Pretty nice even if the macaroons were to thin and a bit too chewy.
Seriously Delicious Holiday Giveaway: Charles Chocolates
Warm, flourless, melting chocolate cake with whipped cream, (not ultra-pasturized)!
Not-Boring Thanksgiving Recipes?
Oven roasted, spicy cranberry sauce takes ten minutes from start to finish and is amazing. Here's a link to my blog and the recipe -
http://www.carolegbert.com/cranberries-out-of-the-bag-part-2-roasted-cranberry-sauce#more-1164
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About Carol Egbert
Website: http://www.carolegbert.com
Location: Vermont
About: I am a painter, designer, writer and foodie
Favorite foods: local Vermont veg and most Asian food
Last bite on earth: chocolate
I'm impressed, sometimes making food that has absolutely no socially justifiable reason to exist is just the right thing to do and you have done it perfectly. I was fascinated by your creation of real corn syrup. Thanks for a very interesting post.