Thursday, July 5, 2012

R & R

Ricotta -
for some strange reason, I've been craving Ricotta.  I buy the low fat version and give into the craving.
I make a couple of things with it:
Baked Ricotta and Lemon Ricotta Pancakes.
Baked Ricotta is the world's easiest way to enjoy the cheese:
you simply drain the Ricotta in a strainer suspended over a bowl.
Add whatever you wish to add to it - my latest had a couple of tablespoons of Black cherry jam that I needed to finish.  Mix well. Spread on a greased Pie Dish. Add any fruit topping you wish (mine had cherry halves.) Bake at 375 F for about 35 min.  Let it cool before you cut it.

I am back at it:)
well, as long as the weather cooperates. Currently, it's just too hot to run.

Tuesday, July 3, 2012


Clafoutis was a big hit...
Then, I had quite a bit of Asparagus from the market. So, I whipped up some pancake batter - clafoutis style - minus 1 egg and minus sugar, vanilla- roasted some asparagus, cut it into pieces, added a pinch of salt, poured the batter over them, baked them at 425F for 20 minutes and Voila!  - another lovely dish:)