Cooking from Scratch
About a week ago, we needed a little ricotta cheese for a recipe. We didn’t need too much, just one-quarter of a cup, which meant that we had a lot left over. In retrospect, perhaps we should have just made up a very small batch of scratched ricotta, instead; after all, it’s not difficult to do. But, we didn’t, so we needed to make something else with the leftover ricotta.
Continue reading “Ricotta and Spinach Dumplings (Gnudi)”
Do you like mushrooms? If so, you’re going to want to stop reading right after the ingredients list and head to the store so you can make this tonight. Really. Do it. You will not be disappointed.
Continue reading “Pappardelle with Mushrooms”
As we move into summer, we opt for those lighter, faster, easier meals. Who wants to be cooking over a hot stove for even an hour, when it’s over 100°F? Of course, it’s not that hot in the house, but, sometimes when we look out at the bright blue sky and feel the heat pouring in through the windows, it can feel pretty toasty. So, simple is the way to go.
Continue reading “Pasta with Lemon Caper Sauce”
As you might expect from yesterday’s post, we had a lot of leftover pizza sauce. But, the way we make it, it can be used as a starter for almost any tomato-based dish. For instance, Basil Gnocchi with tomato-basil sauce. Gnocchi has a reputation for being tricky, but, as we’ve shown in our basic Gnocchi recipe, it is undeserved. The trick is always to work with a fluffing motion on the dough, not mixing, nor mashing, and you’ll end up with light gnocchi.
Continue reading “Basil Gnocchi”
This past Sunday, we wanted to have a dinner that was a bit different from the usual. Oh, we know how everyone gets in a rut, with the same Porcini Risotto and freshly-baked bread week after week. Sometimes you need to just break out and try something new. So, last night was the night, and, if you follow along, by next Sunday, you’ll have a new dinner to put on your table. Sounds good.
Continue reading “Basic Pierogi Dough”
While we call this Swiss Chard Lasagna, it is really more of a Greens Lasagna, or, for those who are a bit less adventurous when it comes to eating different types of greens, it might be called Spinach Lasagna. They are all the same, except for the type of greens used, so consider this a core recipe that should become part of your go-to repertoire.
Continue reading “Swiss Chard Lasagna”
We saw a recipe for Haluski (Cabbage and Noodles) on the back of our CSA newsletter last week and thought that it sounded like a good way to have some of the green cabbage that was in our share. From making up batches of Tikil Gomen, we knew that slow cooking would bring out the sweetness in cabbage, so it was likely tasty. Plus, it also sounded really easy, so what did we have to lose?