I had some leftover ricotta that I needed to prepare. I found the following recipe for Italian Ricotta Cookies on the New York Times; I simply adapted some of the proportions.
Monthly Archives: April 2013
Kale Caesar
The idea to prepare a Caesar salad with kale leaves instead of the usual romaine lettuce came from reading Chad Robertson’s book, Tartine Bread. He recommends using black kale, also called cavalo nero, lacinato, Tuscan kale or dinosaur kale.
Caramelized Fennel with Goat Cheese
GC loved this recipe from Yotam Ottolenghi’s book Plenty. I’ve never cared much for fennel’s taste of black licorice, but this recipe is really lovely. The secret is also to use really high-quality goat cheese.
Homemade Butter
The best-quality butter has a sweet flavor, similar to fresh heavy cream; if salt has been added, it should be barely detectable. It’s surprisingly simple to make butter at home— just start with high-quality organic heavy whipping cream.
Plantain Chips
Plantain chips are an easy, delicious snack. Many recipes call for frying the fruit, but I prefer to bake. These chips can be prepared with any seasonings you enjoy, from chili powder to cinnamon. Today I simply used flaky sea salt and freshly ground black pepper.
Alejandra's Kitchen 