Chocolate-It's What's for Dinner

We're starting to come to the last of the zucchini, which I have mixed feelings about. I really haven't done a saute with them yet this year so I thought that it would round out the season nicely. Zucchini with Sun-Dried Tomatoes (adapted from Fine Cooking ) 2-3 small zucchini salt 3 T olive oil 2 cloves garlic, minced 3 T sun-dried tomatoes, fine chop 10 basil leaves 1/4 of a preserved lemon or 3 T lemon juice and zest of whole lemon Pepper Cut the ends off the zucchini and slice the zucchini length-wise into quarters. Slice off the seeds. Salt the zucchini planks and place on paper towels.  Let sit for about 10 minutes. Dry zucchini with paper towels and cut into diamonds (cut the planks on an angle) about 1" size chunks. Amazing how much liquid comes off Heat skillet and add 2T olive oil. Saute zucchini, tossing occasionally. You want the zucchini to get nice and dark so don't toss them too much. Cook about 5 minutes or until they soften. Add ga...

So I couldn't leave well enough alone.  My brother gave me this recipe for this really great pasta, sausage, and cabbage dish.  It uses fontina cheese. The cheese melts and it makes you think that it's a cream sauce.  It's really good but I had to play around with it a little. First I had to make fresh ricotta. Now I know this sounds intimidating but believe me you can have fresh ricotta in about 20 minutes. I used this recipe but you know, of course, I adapted it to what I had in the refrigerator. Here's what I used: 1/2 gallon 2% milk 2 c half and half 1 c low fat plain yogurt 2 tsps vinegar 1 tsp salt Basically you pour the ingredients into a pot and it will start to look like this after a few minutes: Don't pay attention to the shadow of my head in this picture ;-) Then it will start to separate after about 15 minutes on medium heat and will look like this: Curds & Whey (so tempting to make a Miss Muffet joke) Then you strain it for a...