What has Ricotta always meant to you? Was it something your mom had to remember every time she made lasagna? Then you later found the left-over Ricotta not all that interesting, so you avoided it thereafter.
We now have developed more tasty ways to enjoy Ricotta, which can be substituted by Creame Fraiche or Queso Fresco.
In her book, Italian Food, Elizabeth David states, The three cheeses essential to Italian cooking are: Grana, known all over the world as Parmesan; Mozzarella, that elastic white buffalo-milk cheese of the south; and Ricotta, a soft milk cheese, unsalted, which is at its best in the spring, in Rome and round about…Ricotta is a cheese which must be eaten very fresh. With a little salt and ground black pepper it has a lovely countrified flavor. It is pounded up and mixed with spinach to make the most delicious gnocchi and ravioli …” Continue reading →
If you stopped by a soda fountain today, which you can hardly do anymore, you’d find hand-made Cokes, you’d have also seen a stand holding a container of Horlick’s Malt Powder. Now, these are all gone, except powdered malt which … Continue reading →
GRILLED CHEESE ACADEMY Find more grilled cheese recipe combinations than you will ever make! JOY LUCK PALACE, NEW YORK Shredded Squid with Cashew Nuta Frog with Squash and Fungus Braised Goose Feet and Whole Abalone Snails with Fish Sauce Stir-Fried … Continue reading →
Hot Buttered Rum, the drink, like a cake, starts with a batter! Originally a get-well drink for sea-battered sailors, Hot Buttered Rum over the years has become a sociable beverage for skiers, skaters, hikers, ice fishermen, sleigh riders and … Continue reading →