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Recipes
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Zucchini Ricotta Cheesecake Recipe
I threw together this zucchini-flecked ricotta cheesecake when I got home from the farmers' market the other day. The green and yellow squash skins along with a nice amount of chopped dill visually pepper the interior of this savory cake. I used just enough egg to hold things together, creating a simple batter made primarily of ricotta cheese but also flavored with a bit of garlic, shallots, lemon zest, and a few straggler ingredients I found lounging around the kitchen seeking higher purpose. Lighter and less egg-y than a quiche it takes a while to bake, but minimal time ahead of that. I suspect that along with a few sides, it would be a welcome addition to any picnic basket.
Keep in mind this is a ricotta based cheesecake - not one based on cream cheese. The texture is going to be different (and delicious) in its own right.
Zucchini Ricotta Cheesecake
To shred the zucchini use a box grater - most micro planes are too fine, you want shredded zucchini, not mush. Feel free to play around with the "add-in" ingredients - for example, use whatever chopped herbs you like. I had dill on hand, and I like how it tastes with summer squash, so dill it was. I suspect anything from chopped olives, sun-dried tomatoes, or chives, to spices, chopped spinach, or corn could work here. Also, when I have the time and inclination I'll drain the ricotta through cheesecloth to get even more moisture out of the cake, but to be honest, most times I won't bother. Lastly, I use a springform pan here, but you could use an equivalent baking dish or deep tart pan as well.
2 cups zucchini, unpeeled & grated
1 teaspoon fine grain sea salt
2 1/2 cups ricotta cheese
1/2 cup freshly shredded Parmesan cheese
2 shallots, chopped
2 cloves garlic, chopped
1/4 cup fresh dill, chopped
zest of one lemon
2 large eggs, well beaten
1/3 cup goat cheese, crumbled
drizzle of olive oil
Preheat oven to 325F degrees, racks the middle. Butter/oil a 7-inch springform pan.
In a strainer, toss the shredded zucchini with the salt and let sit for ten minutes. Now aggressively squeeze and press out as much moisture as you can. Set aside.
In the meantime, combine the ricotta cheese, Parmesan cheese, shallots, garlic, dill and lemon zest in a medium bowl. Stir in the eggs and continue mixing until well combined. Now stir in the shredded zucchini. Fill the springform pan with the ricotta mixture and place on a baking sheet. Place in the oven and bake for sixty minutes. If there is any moisture left on top of the cake at this point, carefully use a bit of paper towel to dab it off. Now sprinkle with the goat cheese and return to the oven for another 20 -30 minutes or until the goat cheese is melted and the cake barely jiggles in the center (it will set up more as it cools).
At this point, if the cake is baked and set, but the top isn't quite golden, I'll zap it with the broiler (just about a minute) to get a bit more color on top. Remove from the oven and let cool five minutes, then release the cake from its pan. Cool completely, serve at room temperature drizzled with a bit of olive oil and a few sprigs of dill.
Serves 8.
Penne with Vodka Sauce and Capicola
- Prep Time -
- Cook Time -
- Serves 6
Recipe Provided By: EatingWell.com
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1. Ingredients
- 12 ounces whole-wheat penne
- 2 ounces capicola or pancetta, finely diced (see Tip)
- 1 small onion, chopped
- 3 cloves garlic, chopped
- 1/2 cup vodka
- 1 (28 ounce) can crushed tomatoes
- 1/4 cup half-and-half
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon crushed red pepper
- 1/4 cup chopped fresh basil
- Freshly ground pepper to taste
Nutrition Info
Per Serving
- Calories: 356 kcal
- Carbohydrates: 52 g
- Dietary Fiber: 4 g
- Fat: 7 g
- Protein: 12 g
- Sugars: 2 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database 
2. Cooking Directions
- Bring a large pot of water to a boil. Cook penne until just tender, 12 minutes or according to package directions.
- Meanwhile, cook capicola (or pancetta) in a large saucepan over medium heat until crisp, about 4 minutes. Drain on a paper towel.
- Return the saucepan to medium-low heat; add onion and garlic and cook until the onion is translucent, about 1 minute. Increase heat to high; add vodka and bring to a boil. Boil until reduced by about half, about 2 minutes. Stir in tomatoes, half-and-half, Worcestershire sauce and crushed red pepper to taste; reduce to a simmer and cook until thickened, about 10 minutes.
- Drain the pasta; serve topped with the sauce and sprinkled with the capicola (or pancetta), basil and pepper.
Yield: 6 servings
3. Still Hungry?
Our velvety tomato sauce is spiked with cubes of salty capicola and a few shots of vodka. Make it a Meal: Caesar salad and a glass of Pinot Noir will shine with this dish.
Notes:
Shopping Tip
Capicola and pancetta can be found in the deli section of most large supermarkets. Buy one thick piece for this recipe.
Italian Custard Cake
Ingredients & Instructions:
1 10-inch angel food cake, cut or torn into pieces approximately 1-1/2 inch square. Put them into a very large mixing bowl and set aside.
Oil a 10-inch tube pan or 9 x 13 x 3 inch rectangular plan. Set aside.
Preparation
Custard Sauce:
In a small bowl put 1/2 cup cold water. Sprinkle 1 envelope (1 tablespoon, 7 grams) unflavored gelatin over the water and set aside.
In a medium size bowl add 6 extra large egg yolks and beat slightly. Add 1/2 cup sugar, 1/2 cup Sherry or dry Marsala wine and 1/4 cup water.
Transfer mixture to a heavy saucepan and cook over medium heat, stirring constantly until custard thickens (thermometer should read 170 degrees). Do not allow to boil.
Remove from heat and immediately strain into a clean bowl. Gently blend in the softened gelatin. Set mixture aside.
Put 2 cups whipping cream into a large bowl and beat until cream begins to thicken. Gradually add 1/4 cup sugar, 1 tablespoon pure vanilla extract plus 1 tablespoon Marsala or Sherry. Beat until creamy-thick. Refrigerate.
Place the bowl of warm custard sauce over a larger bowl with ice covering the bottom. Stir gently with spatula until the custard sauce becomes cold and begins to thicken. Remove custard sauce from ice and fold in the chilled whipped cream.
Pour half of the custard cream mixture over the angel food cake. Using a large spatula, fold the cream into the cake. Add the remainder of custard cream and continue to fold until all the cake pieces are well coated.
Pour into the oiled pan. After half the mixture has been transferred, tap the pan to settle the contents to ensure no air holes are present. Add balance of mixture.
Cover and refrigerate the dessert cake until fully set (6-8 hours or overnight). The cake must be used soon after because the gelatin may not hold more than a day or two.
To Serve:
Whip 1 cup heavy cream (1-1/2 cups if using the rectangular pan) with 1 tablespoon Sherry or Marsala and 1 tablespoon pure vanilla extract.
Unmold the custard cake onto a serving platter and ice with whipped cream mixture. Garnish the cake with seasonal berries and mint or geranium leaves, or grated chocolate.
Serve with a pitcher of strawberry-raspberry sauce or a thin chocolate sauce.
Turkey Red Grape Salad
SUBMITTED BY: COCINERADELSLA PHOTO BY: MRSGERT
"A quick and easy noodle salad with delicious sweet red grapes, turkey, and a special kick of celery."
INGREDIENTS
- 1 (8 ounce) package mostaccioli pasta
- 1 1/2 cups mayonnaise
- 1 cup sour cream
- 1 tablespoon minced celery root
- 2 cups halved seedless red grapes
- 2 cups diced cooked turkey
- 1 cup chopped celery
- 1 head romaine lettuce leaves, torn into bite size pieces
READ REVIEWS (3)
DIRECTIONS
- Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 8 to 10 minutes, or until tender. Drain, and run under cold water to cool. Drain again, and transfer to a large bowl.
- In a separate bowl, stir together the mayonnaise, sour cream and celery root. Stir this into the noodles to coat. Fold in the grapes, turkey and celery. Chill until serving.
- To serve, place a bed of romaine lettuce onto serving plates. Top with the turkey pasta salad.
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1 Cup water
1/4 teasp salt
1 jigger cognac
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1 cake flour
2 Cups cooking oil and 2 Tblsp. olive oil
1/2 Cup confectioners sugar |
Combine the cognac, water and salt in a pan then bring to a boil. Remove from the heat and add the flour all at once, mix vigorously. Return to the heat and continue mixing.
Place the dough on a surface coated with the olive oil and let cool. Knead and roll the dough on the board absorbing all of the olive oil, the dough will have an elastic texture.
Roll and shape the dough into a rope. Cut into 6" long pieces then shape each into a ring. Prick each with a fork and fry in the oil until golden and crisp. Drain and sprikle confectioner's sugar.
Prosciutto Arancini
Italian Fried Rice Balls
8 oz Arborio rice
2 oz white wine
24 oz chicken stock
1 onion diced fine
3 oz prosciutto, diced fine
6 oz Manchego cheese grated
2 oz piquillo peppers fine diced
4 oz butter softened
5 eggs beaten
2 cups all purpose flour
2 cups bread crumbs
salt and pepper to taste
extra virgin olive oil as needed
Gently heat some olive oil in a pot and cook onions till soft and translucent. Add prociutto to pot and gently warm to render flavor. Don't over cook. Add rice and toast lightly without changing color of rice or adding more olive oil. Just let rice get a sheen to it; cooking about several minutes. Add wine and cook and reduce till rice is dry. Season to taste at this point. Next ladle chicken stock in 3 stages, adding stock to barely cover rice while it simmers. The rice should absorb the stock without breaking apart. Once these steps are completely add the cheese, peppers and butter to the rice as you did the stock. Once all are added stir vigorously with a spoon. Place the risotto in a shallow pan to cool. Once cool, form into 1 inch balls. Then coat balls with flour, egg and breadcrumbs. Let chill in the refrigerator, 1 hour. Deep fry balls in 350F oil or bake 375 till golden.These really taste best when fried. Serve 4 person for an appetizer or as a side to accompany chicken or fish.
Yield: 45 balls
Source: Chef Tony May |
Sautéed Artichokes and Potatoes - - Carciofi e Patate Soffritti
From Kyle Phillips,
Your Guide to Italian Food.
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Artichokes and potatoes are a fine combination, and there are many different renditions of it. In this case, they're sautéed.
INGREDIENTS:
- 8 artichokes (they should be firm and feel solid -- soft or light artichokes will probably have fuzzy hearts)
- The juice of a half a lemon
- 1/2 cup + 1 tablespoon olive oil for the artichokes
- 2 cloves garlic
- Salt to taste
- 3 pounds baby potatoes (if they're small and thin-skinned they need not be peeled)
- 1 pint olive oil for the potatoes
- A bunch parsley, minced
- Pepper to taste
PREPARATION:
If the potatoes are young and thin skinned, wash and rub them with a rough cloth. Otherwise, peel them.
Trim the tough outer leaves off the artichokes (continue until the exposed leaves are almost all white), cut the tops off (perpendicular to the length of the artichoke) and cut them into eighths, putting the slices into water acidulated with lemon juice to keep them from turning black.
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When you have finished cutting them up, pat them dry and sauté them in a pan with the oil, garlic, salt, and minced parsley. Begin over a low flame, covered, and after a little while uncover them and turn them often so they cook well on all sides, browning and almost coming apart. When they're done drain away almost all the oil.
In the meantime heat the remaining oil in a high-sided pot suitable for frying, and add the potatoes in one fell swoop with a half cup of water. Let them cook gently at first, covering the pot so that they soften, and then raise the flame and uncover them to brown them.
Once the potatoes have browned, drain them and add them to the artichokes, together with salt and pepper to taste, and simmer for about ten minutes over a very low flame
Coconut Walnut Biscotti
SUBMITTED BY: Carl Sylvester PHOTO BY: Meowz
"A new version of an old favorite. The coconut adds flavor and texture."
INGREDIENTS
- 1 cup white sugar
- 1/2 cup butter, softened
- 1 teaspoon coconut extract
- 2 eggs
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup flaked coconut
- 1 cup chopped walnuts
- Directrions:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together the sugar and butter. Stir in the coconut extract and the eggs. Combine the flour, baking powder, and salt, stir into the creamed mixture. Finally, fold in the coconut and walnuts.
- Divide dough into 2 pieces. Roll each piece out into a log about 10 inches long. Place them on an unprepared cookie sheet and flatten them until they are about 3 inches wide.
- Bake for 30 to 35 minutes in the preheated oven, until firm. Cool on baking sheet for 10 to 15 minutes.
- Slice the logs crosswise into 1/2 inch wide slices. Place slices cut side down onto the baking sheet.
- Return to the oven for an additional 15 minutes, until crisp and light brown. Cool and store in an airtight container.
Home made Ricota Cheese
1 gallon good-quality whole milk
1 quart good-quality buttermilk
Combine both milks into a large nonreactive saucepan over medium high heat, preferably a thick-bottomed pan if you have one. You will need to stir occasionally, scraping the pan bottom, to avoid scorching. Once the milk is hot, stop stirring. You will start to see curds rise and come to the surface. Run a spoon or spatula along the bottom of the pan occasionally to free up any stuck curds.
While the milk is heating, select a sieve or colander with a wide surface area. This will help your curds cook more quickly. Line the colander with a large piece of cheesecloth that has been folded numerous times - until you have about 5 or six layers. Place the lined colander over a large bowl or sink.
When the mixture reaches about 175F degrees, you will see the curds and whey seperate. The curds are the clumpy white mass. Now, remove the pan from heat, and gently begin to ladle curds into the prepared sieve. Pull up on the sides of the cheesecloth to drain off any extra liquid, but resist pressing on the curds. Gather the edges of the cloth, tie or fasten them into a knot and allow them to drain for another 15 minutes minimum. Move to an airtight container and refrigerate if you aren't going to use it immediately. Try to use or eat it within a few days, it really is best that way.
Makes about 4 cups
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