Playing in the kitchen...recipe sharing time

[whatevergirl]

Ok well now I’m curious, so I just had to look this up. Apparently in a tomato-ricotta sauce you need to reserve more of the pasta cooking water than you think you’ll need to mix in at the end because the warm ricotta will begin to thicken in the sauce as it cools.

Okay, good to know. Come to think of it, on Giada’s cooking show…she adds a half a cup of pasta water to her ricotta and pasta mixtures. Thx claire.

 

[johngh]

For those of you that have never seen it , I would like to introduce you to Smitten Kitchen.

smittenkitchen.com/

It is quite easily my favorite food related website. It’s a blog by this woman who usually twice a week but sometimes only once put’s up a new recipe/article. The thing I like about this blog is that the pictures are wonderful and really make you want the food, she is a really nice person herself with a good sense of humor, and probably most importantly, the recipes are excellent. I have made probably 5-10 things from this website and they have all turned out delicious. I definitely recommend everything on there.

 

[shannyk]

I am so going to try this with the sweet potatoes. Also, you can make the latkes with zucchini, a little flour and egg to bind them together, and fry them down. These are a good way to get kids to eat veggies, too. My son inhaled them even when he was going through a ‘hate vegetable’ phase.

Mmmmm those are good. I have made them with carrots and zucchini too and they’re good.

Cranberry relish, really? I will have to try this. I don’t know about that, but the Greek yogurt would be wonderful with it, I bet.

They are really good with just the Greek yogurt (strained yogurt) but they are REEEEALLLLLY good with the cranberries AND the yogurt together, it’s just a great combo. I just take a bag (or half a bag, a whole bag makes a LOT) of fresh cranberries and simmer with sugar water and a bit of orange juice, just like you would for Thanksgiving, cook until they pop plus 5 min or so, then let cool. Yummy.

 

[maryjk]

Bookmarking this thread for later. I need to go to bed.

 

[baltobetsy]

For those of you that have never seen it , I would like to introduce you to Smitten Kitchen.

smittenkitchen.com/

It is quite easily my favorite food related website. It’s a blog by this woman who usually twice a week but sometimes only once put’s up a new recipe/article. The thing I like about this blog is that the pictures are wonderful and really make you want the food, she is a really nice person herself with a good sense of humor, and probably most importantly, the recipes are excellent. I have made probably 5-10 things from this website and they have all turned out delicious. I definitely recommend everything on there.

Don’t forget her adorable new baby! The baby pictures are a few posts back, entitled, “Look what we baked!”

Betsy

 

[ac_claire]

Okay, good to know. Come to think of it, on Giada’s cooking show…she adds a half a cup of pasta water to her ricotta and pasta mixtures. Thx claire.

She does? Cool, now we know why! Maybe it’s worked when I’ve done it before only because I mixed the ricotta with a tomato sauce that was thin enough.

For those of you that have never seen it , I would like to introduce you to Smitten Kitchen.

smittenkitchen.com/

It is quite easily my favorite food related website. It’s a blog by this woman who usually twice a week but sometimes only once put’s up a new recipe/article. The thing I like about this blog is that the pictures are wonderful and really make you want the food, she is a really nice person herself with a good sense of humor, and probably most importantly, the recipes are excellent. I have made probably 5-10 things from this website and they have all turned out delicious. I definitely recommend everything on there.

Oooh I’m loving this blog already. Thanks!

 

[whatevergirl]

Since we’re on a Giada and ricotta kick…lol…I record her show everyday – and yesterday’s episode was a ricotta and orange zest pound cake. Yum! Get me a fork.

 

[Mary_Gail_36]

The pasta water trick is good for any sauce that gets too thick, or pasta that gets too “cement like”

 

[shannyk]

Off topic of the ricotta pasta thing, but I’m making tonight noe of my very quick and nutritious favs, egg drop soup.

I’m taking 2 quarts of chicken stock out of the freezer (I made 16 quarts last week, gotta use it), defrost under warm water until I can plunk it into the pot, bring to a boil. meanwhile whisk 6-8 eggs and chop a small bunch of green onion. When the stock reaches a boil turn off the heat. Throw in the green onion and taste the broth for seasoning, and salt and pepper to taste (important step). Then, while whisking slowly, drizzle the eggs in through a fork. This will make the egg ‘ribbon’ and cook immediately. Serve up. I usually do some little egg rolls on the side (usually frozen, shameful as it is) and a vegetable. Tonight it’s going to be sesame garlic green beans; defrosted frozen long green beans sauteed over high heat in some olive oil with slivered garlic and a SMALL drizzle of toasted sesame oil. Yummy. Broccoli is great like this too.

Have great dinners everyone

 

[ac_claire]

Off topic of the ricotta pasta thing, but I’m making tonight noe of my very quick and nutritious favs, egg drop soup.

I’m taking 2 quarts of chicken stock out of the freezer (I made 16 quarts last week, gotta use it), defrost under warm water until I can plunk it into the pot, bring to a boil. meanwhile whisk 6-8 eggs and chop a small bunch of green onion. When the stock reaches a boil turn off the heat. Throw in the green onion and taste the broth for seasoning, and salt and pepper to taste (important step). Then, while whisking slowly, drizzle the eggs in through a fork. This will make the egg ‘ribbon’ and cook immediately. Serve up. I usually do some little egg rolls on the side (usually frozen, shameful as it is) and a vegetable. Tonight it’s going to be sesame garlic green beans; defrosted frozen long green beans sauteed over high heat in some olive oil with slivered garlic and a SMALL drizzle of toasted sesame oil. Yummy. Broccoli is great like this too.

Have great dinners everyone

That does sound good. Nice vegetarian dish too.