Sunday, March 29, 2009
Friday, March 20, 2009
The calendar tells me it's the first day of spring, but take a look at the photo above -- that was taken at 6:45am today on my back deck -- snow! A spring snowfall is not that unusual, but we did have temps near 60 just a few days ago.
1 cup ricotta
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder pinch salt
1/2 teaspoon ground cinnamon
1 tablespoon sugar
1/2 teaspoon vanilla extract
2 teaspoons confectioners’ sugar to serve
Put the ricotta and eggs into a bowl and beat until smooth. Add the flour, baking powder, salt, cinnamon, sugar, and vanilla extract. Beat the mixture to make a smooth batter.
Fill a wide, shallow pan with about ¾in of oil. Heat the pan of oil until a tiny blob of batter sizzles when dropped into the hot fat.
Drop rounded teaspoons of the ricotta batter into the pan, about five or six at a time; don’t be tempted to make them bigger, boring though this is — they will puff up on cooking. You need to turn them over quite quickly, so it’s best to do a few at a time. You don’t want to get too frantic around all that hot fat. As they turn a golden brown, flip them over and leave them for a minute or so on the other side.
As you lift them out of the pan, place the cooked baci di ricotta on some paper towel, just to remove the excess oil. Then pile the balls of heat-bronzed ricotta on to a plate in a rough-and-tumble pyramid shape, and push the confectioners’ sugar through a small sieve evenly but thickly over them. Eat straightaway. As if…
Wednesday, March 11, 2009
It's that time of year - when almost everything you see is about to "magically" turn green. From beer to highway lanes to cupcakes. It is, of course, St Patrick's Day. I don't have anything green for you, but I do have a fabulous Irish Soda Bread recipe.
Monday, March 2, 2009
It's been awhile, but I've been busy gathering all sorts of food and restaurant data for you, my dear readers. Let's see, over the past two weeks I've visited 2 restaurants (one really good, one pretty good); cooked up a Lentil soup, and just today, baked a Banana Bread (photo above, hot out of the oven still in it's parchment paper wrapping). So it will be a jam-packed posting with varied topics, hopefully of interest to you.