bodeswell + ricotta   51

Pasta With Radicchio, Bacon and Pecans Recipe - NYT Cooking
charring the radicchio is the technique
Tardivo is a different kind of radicchio
Radicchio di Chioggia
Radicchio di Treviso
pasta  rogatoni  radicchio  bacon  ricotta  pecans  pecorino  rosemary 
10 weeks ago by bodeswell
Baked Cheesy Pasta With Wild Mushrooms Recipe - NYT Cooking
roast the mushrooms ahead of time. bakes in the oven for 10-15 minutes
shiitake  pasta  cream  rosemary  orecchiette  farfalle  ricotta  fontina  parmesan  sage 
november 2018 by bodeswell
3-Ingredient Charred Green Beans with Ricotta and Lemon recipe | Epicurious.com
Grill or grill pan
8/7/17. 3-ingredient Charred Green Beans with Ricotta and Lemon. This time I used store ricotta (not as good) and charred the beans on the pancake grill (added a new taste). The beans were blanched and could have been blanched more. Added all the lemon zest, and it was a little too much.
The next day, I had the beans with turkey for lunch, and added mustard and some hot sauce. This was remarkably good and maybe something to develop.
greenbeans  side  ricotta  lemonzest  BBQ 
july 2017 by bodeswell
Mushroom and Artichoke Lasagna | Cookstr.com
interesting mainly for the combination of artichoke hearts and mushrooms and pasta. No real point in the slow cooker. 6 to8 hours on low 3 to 4 hours on high
mushrooms  artichokehearts  ricotta  spinach  mozzarella  parmesan 
october 2016 by bodeswell
Pasta with Artichoke Pesto Recipe - Chowhound
5/23/16. Pasta with Artichoke Pesto. My ricotta had gone bad, so I used an equivalent amount of creme fraiche. I collapsed some steps, mixing the basil and the creme fraiche into the pesto with the food processor. I doubt it makes much of a difference. Would have been creamier with ricotta, I guess. A good summer meal. This was good; Carmela liked it a lot. I made a half recipe and I thought there was more pesto than necessary.
artichokehearts  pasta  basil  ricotta  Parmesan  rigatoni  penne  farfalle  summer 
may 2016 by bodeswell
Zucchini Lasagna Recipe | Epicurious.com
takes about two hours, I bet. I bet that the zucchini should be sliced thicker and that there should be more than specified here.
zucchini  groundturkey  cannedtomatoes  oregano  ricotta 
october 2015 by bodeswell
Eggplant, Tomato and Fresh Ricotta Farfalle Recipe -Scott Conant | Food & Wine
7/28/15. Eggplant, Tomato, and Fresh Ricotta with Farfalle. Well, I didn’t make fresh ricotta, and used plum tomatoes instead of cherry tomatoes. I cooked the chopped tomatoes in garlic oil. I used four plum tomatoes and could have easily used several more. I did saute the eggplant separately, browning it a little too much – the directions are closer than I thought. It came together fine, although there was not enough eggplant for the farfalle. I think 8 oz of farfalle is probably a better proportion.
eggplant  cherry  tomatoes  ricotta  pasta  farfalle  oregano  parmesan 
july 2015 by bodeswell
Cabbage and Ricotta Timbale - The New York Times
Original recipe is with cabbage, but I'm making it with escarole
eggs  ricotta  dill  cabbage  escarole 
july 2015 by bodeswell
Ricotta Cavatelli with Nut Ragout Recipe -Philip Krajeck | Food & Wine
There is a recipe for the cavatelli, but the nut ragout is the interesting thing here.
pecans  raw  peanuts  thyme  rosemary  canned  crushed  tomatoes  ricotta  dough  interesting 
july 2015 by bodeswell
Butter and Sage Gnudi From 'Jamie Oliver's Comfort Food' | Serious Eats : Recipes
10/27/14. Started JamieOliver’s Butter and Sage Gnudi, making the gnudi. This came together fine with supermarket ricotta, which I drained, but there was almost no liquid.
ricotta  sage 
october 2014 by bodeswell
Ricotta Cheese Omelette / Frittata con Ricotta
10/14/14. Omelet with sausage, ricotta, arugula, and parsley. This was quite good, and a little more filling. The sausage, two links, was a great addition.
ricotta  eggs 
october 2014 by bodeswell
Crispy Broccoli Rabe, Chickpea, and Fresh Ricotta Salad | Whole Living
3/2/19. This time, I sauteed the broccoli rabe until it was fully cooked. I used one head, and that was barely enough. I used a can of chickpeas and broiled them which works better but remember that the rear ones toast faster. But it was very good and Carmela liked it a lot.
9/16/14. Crispy Broccoli Rabe, Chickpea, and Ricotta Salad. This was OK, but it’s difficult to control the crisping of the broccoli rabe. I steam the florets briefly (just letting them sit over water that had been brought to a boil), so they were fine. The chickpeas didn’t toast. I used twice as many as suggested, and they were just enough. On the whole not a successful recipe, but I would still do something like it, toasting the chickpeas in a pan and cooking the broccoli rabe separately. I wanted the ricotta to be dispersed more evenly throughout the chickpeas, but Carmela liked the lump of it in the salad.1/16/15. Based on Crispy Broccoli Rab, Chickpea, and Fresh Ricotta Salad. I made several changes ( again using twice as many chickpeas, see cooking log entry), which resulted in a thick creamy sauce. Carmela didn’t like that as much as the separate lumps of ricotta in the previous attempt.
broccolirabe  ricotta  chickpeas  carmela 
september 2014 by bodeswell
Easy Weeknight Pasta: Spaghetti with Radicchio, Ricotta & Breadcrumbs | One Hungry Mama
2/1/16. Spaghetti with Radicchio, Ricotta, and Breadcrumbs. Some sausage didn’t add much. I used whole wheat spaghetti and it didn’t seem quite right. Maybe it doesn’t go with the ricotta.4/28/14. Spaghetti with Radicchio, Ricotta, and Bread Crumbs. Very good, especially for Carmela. Try adding some nuts to this. A model that can be varied somewhat. I would like to add some escarole or another green. And of course you could try anchovies or olives. Maybe a bit more ricotta. A really good pasta would help a lot in these simple dishes. But using the model of ricotta as sauce base plus a green plus bread crumbs. The crumbs were easy to prepare, and used a lot of parsley. There were some left over.
pasta  ricotta  radicchio  vegetarian 
march 2014 by bodeswell
Veggie num num : Mushroom Ricotta Fettuccine
The ricotta takes the place of cream. 5/5/14. Mushroom Ricotta Fettucine. Made with linguine. This was perfectly fine, if underspiced. Certainly want to use all 2 cups of spinach, or maybe spinach and arugula. I added extra pasta water after putting in the ricotta-egg mixture, and the eggs curdled. Beware of that. OK, but not great.
pasta  ricotta  mushrooms  vegetarian  fettucine 
march 2014 by bodeswell
Ricotta-Asparagus Soufflé
3/20/14. Ricotta-Asparagus Souffle. This was very good, very light and tasty. I put in a small amount of diced good salami, but couldn't really taste it, which was good. Didn't have any basil and didn't use the parsley. The techniques seem fussy, but the result was so good that they are worth following.
vegetarian  asparagus  ricotta 
march 2014 by bodeswell
Butternut Squash and Roasted Garlic Galette recipe on Food52.com
2/5/14. Butternut Squash and Roasted Garlic Galette. I didn't make the galette, and it wasn't really necessary. I roasted the squash whole, with the seeds (they were a little hard to get out when it was hot), for about a half hour or a little more, turning it once. The outside got pretty crusty, and maybe I should have turned it sooner. Can't decide whether I like the crustiness or would prefer it soft all the way through. The garlic was roasted in the same time -- in fact, once head was burned. Need to work on that timing. I should have added some hot sauce, and it could have used a little more ricotta, but basically it was very good and quite filling.
squash  fontina  dough  ricotta  parmesan 
november 2013 by bodeswell
Spaghetti and Meatballs
oven cooking and draining midway is the technique. 10/12/14. Spaghetti and Meatballs. Very good to outstanding. The oven cooking of the meatballs was fine, though there was very little to drain after the first cooking. I used marjoram instead of oregano, and though it was quite different, it was not bad. Also forgot the tomato paste, and I don’t know how much difference it made. I made it with a pound of Jimmy’s tomatoes and a can of whole tomatoes that I crushed up. Used Lidia’s linguine. Carmela loved it.
technique  ricotta  fennel  seed  go-to 
october 2013 by bodeswell
Slow-Cooker Spinach and Ricotta Lasagna | Real Simple Recipes
12/12/13. Slow-Cooker Spinach and Ricotta Lasagne. This was very good and something to repeat. I made a half-recipe (not measured), although I think it needed more red sauce than called for. Anyway, I had it around and used it liberally. Added some nutmeg and hot pepper to the spinach-cheese mixture. That was a good meal for the two us, without being excessive. A full recipe would be quite deep in the slow cooker. Worth a try. Will try to make with meat for Will. 1/9/14. Slow-Cooker spinach and Ricotta Lasagne. Used Roland fire-roasted tomatoes to make the sauce, and it was pretty dense. I may also have used too much of it, per Carmela. Used fresh spinach slightly cooked down and I liked the way that melded the ricotta and parmesan. Cooked for a little over two hours in the slow cooker on high, but was soft. Next time, start checking after one hour.
ricotta  spinach  lasagne  slow  cooker  pasta  red  sauce  go-to 
october 2013 by bodeswell
Farfalle with Salsa Verde and Grilled Ricotta Salata Recipe - Shea Gallante | Food & Wine
Cold pasta. A tangy, vibrant salsa verde tossed the salsa with warm farfalle, then topped with grated slabs of salty, grilled ricotta salata cheese.
technique  anchovies  jalapeno  ricotta  salata  farfalle  tomatillos  pasta  chives  basil 
may 2013 by bodeswell
Polenta al Forno With Spinach, Ricotta and Fontina - Recipes - The New York Times
10/25/18. Polenta. Looking at the Polenta al Forno recipe and its related Soft Polenta, but I didn't do the former; this is just about the polenta cooking. I used 4 cups of water for ¾ cup of polenta. It turned out mushy, as intended, but not what I wanted. Still, the method of a three minutes stirring and an hour of simmering worked very well. I spread the polenta on a sheet pan and baked it in the oven for about 45 minutes. The edges were quite crispy, but the middle, although very thin, was good. I topped it with fennel, onion, red pepper, mushrooms and goat cheese and broiled that. Very good. Would have been better if the polenta were thicker, but still good. Mushrooms cooked separately.
swiss  cheese  polenta  fontina  ricotta 
february 2013 by bodeswell
Pesto and pea lasagne
Shopping list: Basil, pinoli, parmesan, ricotta, frozen peas, cream, no-boil lasagne noodles
pasta  cream  peas  ricotta  parmesan  pinoli  basil 
april 2012 by bodeswell
Recipe for Onion Tart With Bacon or Olives - NYTimes.com
shopping list: yeast, caraway seed, slab bacon, ricotta, creme fraiche, thyme
olives  thyme  creme  fraiche  ricotta  slab  bacon  caraway  seeds  yeast 
march 2012 by bodeswell
Sausage and Kale Dinner Tart.
10/25/11. Sausage and Kale Dinner Tart. Although my crust was a bit uneven, and I can't say it was particularly tasty, the whole recipe was very good. You don't need a large bunch of kale. I used about half a large bunch and you still have a very filled tart. I used feta instead of ricotta, and it was fine. I liked that it was not a custard, and didn't mind that it falls apart somewhat upon being cut. The recipe calls for serving it with a green salad, but that seemed redundant, and I used some cranberry beans with roasted red pepper and shallot and oregano. Carmela liked the seasonings, but wanted her beans cooked more. It would be good with a soup, really.
Feta  cheese  dough  kale  ricotta 
october 2011 by bodeswell

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