Chocolate-It's What's for Dinner

So here is what you've been waiting for....drum roll please...homemade ricotta Homemade Ricotta (Adapted from David Lebovitz ) 1/2 gallon milk (I usually use 2%) 1 c heavy cream 1 c yogurt (go for the full fat Greek yogurt but have also used low and non-fat) 1 T white vinegar 1t salt  Place all the ingredients in a pot and bring to a low boil. It will start to look curdled and then start to separate. That's it you're done with the cooking. Place a strainer lined with cheesecloth over a big bowl. Strain and let sit for about 15 minutes. Start to curdle Curdled and starting to separate Strain When I went to get the link for this, I was shocked to see that it was from 2009. That is how long I've been making homemade ricotta. It is so easy, it's quite silly. It's so quick and easy I've even made this for a weeknight meal. While the pasta water is boiling, the ricotta is draining. The most difficult thing about this is keeping enough che...

This is a nice easy recipe that again looks like you've spent hours. Do the extra and make the homemade ricotta - or at least buy some good quality ricotta. It is worth it. Endive Cups with Ricotta (Adapted from Real Simple ) 1-2 endive, ends trimmed and separated 1/2 c pistachio nuts 1/2 c golden raisins 3 T olive oil salt/pepper 1 1/2 c ricotta (homemade) 2 T fresh chives, chopped In a small bowl combine pistachio, raisins, olive oil, salt, and pepper. Arrange endive on a platter, dollop some ricotta, and then top with pistachio mixture. You do need to go the extra on this and get the golden raisins - regular raisins just won't do it. A drizzle of honey wouldn't be too off the mark here either. The original recipe used almonds but I think the pistachio makes a better choice.

When you look at the ingredient list you might think that this is going to be a very heavy dish, but it is actually very light. I can't figure out why.  I mean it's got cheese, bacon, and ricotta. Nothing sounds light there at all! This is ideal for brunch or even a nice Sunday night meal. However, since you refrigerate it overnight you can even do it for a weeknight. I must confess the first time I made this, I cheated and didn't refrigerate it overnight and it still came out great. I only chilled it for about maybe 6 hours? Puffy Spinach Egg Bake (Adapted from Cooking Club) 4 c cubed whole grain bread 6 slices bacon, chopped 1/2 c chopped shallots 10 oz frozen chopped spinach, thawed and squeezed dry 6 eggs 2 c ricotta cheese (homemade) salt/pepper 1/3 t nutmeg 2 c milk 1/2 c shredded Fontina cheese Coat a 13x9 pan with cooking spray. Arrange cubed bread in the bottom of the dish. Saute bacon until browned. Add shallots and cook for 2 minutes until...

Yes I'm still here with the zucchini. I thought why you make eggplant rollatini - why not zucchini rollatini? Other than it being much more difficult to say, it should work.  And it did...   Zucchini Rollatini 2 zucchini (sliced lengthwise 1/8" thick) 2 eggs 1 1/2 c bread crumbs 1/4 c Parmesan cheese Salt/Pepper 1 - 1/2 c ricotta (duh-homemade of course)* 2-3 eggs 1/3 c Parmesan cheese 1/2 t nutmeg Salt/Pepper 2 c tomato sauce (preferably with fresh tomatoes ) 6 oz mozzarella (need you even ask if I used homemade ?) Eggs - CHECK Bread crumbs - CHECK - Zucchini CHECK - all ready to go Beat eggs with 1T water in a flat dish. In another flat dish add bread crumbs, cheese, and salt/pepper. Dip zucchini strips in egg, and then in bread crumb mixture.  Place on baking sheet lined with parchment or silpat. Don't worry if they are not totally covered in crumbs. You can also give a little spray of olive oil to the tops of the zucchini to help the bread crumb...

This was the first time I made this and I was a little nervous that it might not come out. I found it on this website and immediately knew I had to make it for Easter Brunch. What really intrigued me was that instead of using water or milk in the dough, it uses white wine as the liquid. I made it Sunday morning so that was a little added pressure. But I worried needlessly - it was a breeze. I would definitely consider making it a day ahead next time and just re-warming it. Not exactly round - more of an oval Kitchen scissors worked better than a knife A quick 90 degree turn Even though is started out oval-ish, the final product looks pretty! The only thing that I would do differently next time, is add some garlic into the spinach filling and perhaps some nutmeg? and oregano? basil? It was quite impressive looking and would be really nice to bring to somebody's house.  It would be pretty easy to transport.