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Archive for July, 2009
Ricotta-Sour Cream Cheesecake With Strawberry Sauce
Preheat oven to 400f.
Spray and 8″ springform pan with non-stick cooking spray.
In a large bowl, with an electric mixer, beat ricotta cheese until smooth; add eggs one at a time, beating well after each addition.
Add sour cream, honey, 2 tsps.
Of the lemon juice and the lemon peel; beat until combined.
Pour mixture into prepared springform pan; set pan in 13×9 baking pan.
Pour hot water into the baking pan until it comes halfway up on the sides of the springform pan.
Bake 1 hour or until top feels firm to the touch.
Cool to room temperature.
Set aside 5 whole strawberries for garnish; slice the remaining berries.
In a blender combine the sliced strawberries, sugar and remaining 1 tsp lemon juice; puree until smooth.
Strain through cheesecloth into a small bowl.
Carefully remove sides of springform pan from cheesecake.
Cut reserved strawberries into halves.
Garnish cheesecake with sliced kiwi fruit and halved strawberries; serve with strawberry sauce.
Each serving provides: 1 1/2 proteins, 1/4 fruit, 60 optional calories per serving: 192 calories; 12 grams protein, 9 grams fat, 15 grams carbohydrates, 241 mg calcium, 133 mg sodium, 113 mg cholesterol, 1 grams dietary fiber.
Typed for you by: linda fields, cyberealm bbs watertown ny 315-786-1120.
Ricotta Herb Gnocchi With 2 Sauces
* note: see the “wild mushroom sauce” and “spinach-arugula pesto” recipes which are included in this collection.
Combine the gnocchi ingredients and knead for 4 to 5 minutes or until very smooth.
Dough will be somewhat sticky.
Be careful about adding additional flour or gnocchi will become heavy.
Divide into egg-size portions and roll into logs about 1/2-inch thick.
With a sharp knife cut into 3/4-inch pieces.
Use tines of a fork to form decoratively if desired.
Place gnocchi on floured wax paper.
If not using immediately, refrigerate covered with waxed paper.
Do not use plastic wrap or gnocchi will become soggy.
Gnocchi can also be frozen at this point.
Freeze until hard and then store in tightly closed plastic bags.
To serve: bring 4 quarts of water to a boil, adding 2 tablespoons kosher salt.
Add gnocchi and simmer until they rise to the surface.
Cook 30 seconds longer and then remove and drain.
Can be made ahead at this point rinsed with cold water and gently tossed with a little olive oil to prevent sticking.
Reheat in a saute pan or a hot oven.
Mix wild mushroom sauce with gnocchi thoroughly and place on warm plates.
Drizzle spinach-arugula pesto over the top.
Garnish with chive flowers and herb sprigs.
Serve immediately.
Ricotta Cheesecake With Ginger
To make crust: preheat oven to 350 degrees fahrenheit oil bottom and sides of a 9″ springform pan.
Place grape nuts in a blender and process until finely ground.
Place crumbs in a small mixing bowl.
Blend oil and one tablespoon apple juice into crumbs to moisten.
Moisten fingers with water and pat crumb mixture into bottom of pan.
Bake for 8 minutes, remove from oven and set aside to cool.
To make filling: bring apple juice to a boil and whisk in agar.
Reduce heat and simmer until agar is dissolved, about 5 minutes.
Remove from heat and set aside to cool for one minute.
If let sit too long, will solidfy.
Combine agar mixture, cheese, yogurt and ginger in a food processor and blend until very smooth.
Pour into crust, sprinkle with nutmeg and chill for 2 hours or overnight.
Serve cheesecake garnished with sliced strawberries.
Rigatoni And Italian Sausage
In heavy dutch oven, brown sausage pieces.
Remove sausage and add onion and bell pepper.
Cook until tender.
Return sausage to pot and add remaining ingredients except for rigatoni.
Bring mixture just to a boil, then reduce heat to a low simmer and cook for 1-1/2 to 2 hours, stirring occasionally.
When sauce is done, cook rigatoni to al dente perfection.
Drain, toss lightly with butter, then serve with sauce.
Top with parmesan cheese, if desired.
Rich Sweet-And-Sour Stir-Fry Sauce
Combine the vinegar and sugar in a sauce pan and bring to a boil.
Simmer for 2 minutes.
Add the oyster sauce, garlic, 5-spice powder and stock.
Simmer for 5 minutes.
Mix the cornstarch with a little water and then stir it into the sauce.
Boil again until clear.
Pour into a glass bottle or jar.
Refrigerate for up to 5 days.
Notes: this mixture is really great with chicken thighs, duck or pork.
It also makes a nice counterpoint to broccoli.
To use this sauce, first marinate 1 pound of cubed boneless chicken thigh or pork in the universal marinade and then stir fry, adding the vegetables of your choice.
Finish with 1/2 to 3/4 cup of this sauce.
Ricotta And Chestnut Fritters With Bagna Cauda
In new york city you can find roasted chestnuts readily.
If you cannot find roasted chestnuts, here is what to do.
Take 10 chestnuts and score a cross on the pointed end of each chestnut and roast in the oven at 400 degrees for about 20 minutes.
Peel the nuts and chop them until the texture is of bread crumbs.
Set aside.
In a large mixing bowl place the ricotta cheese, 2 eggs and 1/2 cup parmigiano-reggiano and blend well.
With your hands mix in the chestnut flour until a smooth cookie-like dough forms.
If the dough is too soft add slightly more chestnut flour until you reach the desired consistency.
To test the dough, form a small ball and set aside.
The dough ball should be able to hold its shape.
In a small bowl beat the remaining egg.
Take a small amount of the ricotta mixture and make a 2-inch ball.
Carefully cover the ball with the beaten egg and while still wet, dredge in chopped chestnuts.
Gently press the nuts so that they adhere.
Continue this process until all the cheese mixture is finished.
Allow the balls to rest for 20 minutes on a plate in your refrigerator to dry.
Pour the 1 quart olive oil into a large 4-quart sauce pan, one with sides at least 6 inches high.
Heat the oil over medium heat until just smoking.
Fry the ricotta balls in hot oil until golden brown, turning with tongs about 3 to 4 minutes.
Remove ricotta balls with tongs to a plate covered with paper towels.
Place in a warm oven 180 degrees while frying the remainder of the balls.
Pour bagna cauda into individual ramekins and serve as a dipping sauce.
Mb-5621.
Rich Fish Stew
Cut the fish into chunks about 1 1/2 inches thick.
Rinse the fish livers, if using and cut into pieces about 1 inch thick.
In a heavy pan large enough to take all the ingredients except the pasta, drizzle a generous layer of olive oil.
Now build up layers of onion, garlic, tomatoes, potatoes and green pepper, tucking in the bay leaves and sprinkling with parsley as you go.
Season with salt and pepper and pour over the passata, wine and 300ml water.
Drizzle over all except about 2tbsp of the remaining olive oil.
Bring up to the boil and simmer for 15 minutes, stirring occasionally.
Now add the fish but not the livers pressing it down gently into the stew.
Drizzle over the last of the oil.
Cover tightly and simmer for 5 minutes.
Add the livers, if using, cover again and simmer for about 5 minutes, or so until the fish is cooked.
With a slotted spoon lift out the fish, livers, potatoes and bits of pepper if you can find them.
Cover and keep warm for a few minutes.
Strain the sauce into a clean pan, pressing as much as you can through the sieve.
Add 300ml water, bring to the boil, then add the pasta.
Leave to simmer gently while you and your guests eat the fish and potatoes.
Check after 10 minutes or so, and if the pasta is cooked, draw off the heat.
Reheat the soup, stir in the chopped mint and serve.
Ricotta-Green Onion Gnocchi
These feathery gnocchi can be served with a variety of toppings, such as tomato, pesto, garlic and olive oil, or butter and grated parmesan cheese.
Place ricotta in colander to drain.
Transfer to medium bowl and add remaining ingredients except flour.
Mix well.
Gradually add flour, working it in until a soft yet firm ball is formed, about 3 minutes.
Divide dough into 4 equal parts.
On a generously floured surface, roll each section into a log, about 1 inch in diameter and 9 inches long.
Cut logs into 1-inch segments and slightly indent each with a fork.
Thoroughly cover with flour and store in refrigerator or freezer until ready to use.
Bring large pot of lightly salted water to a boil.
Add gnocchi to pot and stir gently to prevent sticking.
When gnocchi float to top, they are cooked, about 2 to 3 minutes.
Frozen gnocchi will take a little longer to cook.
Drain well and serve with your favorite sauce.
Rich Sweet Pastry Dough
In a bowl with a pastry blender or in a food processor blend or pulse together flour, sugar, and salt.
Add butter and blend or pulse until mixture resembles coarse meal.
Add yolks and, if blending by hand, stir until mixture forms a dough.
If using a food processor pulse until mixture forms large clumps and with hands form mixture into a dough.
On a work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with.
Form dough into a ball and flatten to form a disk.
Chill dough, wrapped in plastic wrap, at least 1 hour and up to 1 day.
Rigatoni Alla Fontina
Preheat oven to 400 degrees.
Cook the rigatoni in 5 to 6 quarts salted boiling water until extra al dante they will finish cooking in the oven.
Drain well and place in a large bowl.
Add 2/3 of the butter, 1/2 of the parmigiano, and nutmeg and mix well until all the pasta is coated.
In a buttered baking dish, make a layer of the pasta, a layer of the fontina cheese, sprinkle with the parmigiano, and repeat the process until the pasta is used up, ending with a layer of the fontina on top.
Sprinkle with parmigiano and black pepper and dot with the remaining butter.
Bake for 15 minutes, or until.
Richest Pound Cake
Blend sugar and crisco.
Add eggs, one at a time.
Keep beating while adding flour.
Mix in vanilla.
Pour into greased and floured tube pan.
Cook about one hour at 250-300 degrees.
Ricotta With Herbs Frittata
Heat oven to 500 degrees.
Break eggs into a bowl and lightly beat with a whisk or fork.
Lightly beat ricotta cheese and season with salt and pepper.
Whisk 2 tablespoons of ricotta into eggs.
In a 12-inch oven-proof nonstick skillet, heat the olive oil over medium heat.
Rotate skillet to coat all sides with olive oil.
Add the egg mixture and reduce heat to low.
Cook, loosening the eggs at the sides from time to time using a rubber spatula.
Spoon remaining ricotta over eggs.
Sprinkle chopped herbs and parmesan over eggs.
The eggs will be slightly runny.
Transfer skillet to a 500 degree oven and bake until just set, about 1 minute.
Remove from oven.
Using a rubber spatula, loosen the frittata from the pan and transfer to a warm plate.
Serve in wedges.
Ricotta Gnocchi With Pesto
Mince garlic in the bowl of a food processor using the metal blade.
Add parmesan cheese, ricotta cheese, eggs, 1 tsp salt and flour to work bowl.
Process continuously stopping to scrape bowl every now and then until mixture forms a ball.
Remove dough, dust lightly with flour, and wrap in plastic wrap.
Chill 4 to 6 hours.
Unwrap dough onto floured board.
Roll small pieces of dough into ropes 3/8″ thick.
Cut ropes into 1 1/4″ pieces, and shape into gnocchi with your finger.
Bring 5 quarts water to boil in 6 to 8 quart pot; cook gnocchi 30 to 40 at a time for about 10 minutes.
Drain and keep warm in a covered dish until all gnocchi are cooked.
Season to taste with butter, salt and pepper.
Top each serving with about 2 tablespoons pesto.
Ricotta Cheese-Lemon Thyme Tart With Sweet Cornmeal Crust
Oven 350=b0f.
For tart crust: beat butter and sugar until smooth.
Add cornmeal, eggs and salt and beat until well combined.
Add flour and mix until dough forms a ball.
Mixture should be soft and moist.
Wrap in plastic and chill for 1 hour.
Roll out the crust to fit a prepared 9 by 1-inch tart pan with removable bottom.
Wrap and save any leftover dough in freezer.
Prick with a fork several times and bake for at least 8 minutes at 350 degrees until lightly browned.
For filling: saute shallots in butter until soft, not brown.
Add cream, wine, salt and white pepper.
Reduce by one half.
Cool.
Add ricotta cheese, eggs and thyme and beat until smooth.
Pour into prepared tart shell.
Bake in a 350 degree preheated oven for 35-40 minutes, or until the filling is just set and lightly browned.
Serve warm or at room temperature.
Garnish with a sprinkling of herbs.
Notes: *or other fresh herbs chives,parsley, basil from sunny west palm beach, fl.
Rich Dough (For Buns, Cinnamon Rolls,Etc)
Add ingredients to bread bin in order of list.
Select dough.
When machine beeps- take out dough and shape into buns or add ingredients for cinnamon rolls and let rise again in warm oven that is heated by your oven light and a bowl of hot water.
Bake when risen double.
*when i rise my buns, i bake them for about 10 minutes and then throw them off my cookie sheet onto my hot tile in the oven.
Then they bake for about another 10 minutes.
They are really crusty.
The tile is unglazed- that means it has no shiny finish.
Mine is 16″x16″ and cost $10 canadian including taxes.
My husband thinks that it is really a large floor tile.
I sprinkle cornmeal on it and the buns then bake with it on.
Rich Stuffed Mushrooms
Melt the butter in a skillet and add the chicken livers.
Cook over medium heat about 3 minutes.
Add the brandy or sherry and cook about 5 to 6 minutes more or until the livers are tender.
Puree in a food processor or blender until smooth.
Season with salt and pepper to taste.
Place the mushrooms in a baking pan and spoon the chicken liver mixture into the hollows.
Sprinkle with bacon and bake at 350f about 15 minutes or until the bacon and mushrooms are cooked.
Rich Chocolate Fudge Frosting
In a small bowl, with an electric mixer, beat the margarine and the cocoa on medium speed until the mixture is well combined it will appear dry and crumbly.
Turn off the mixer.
Add the milk and vanilla to the bowl.
Set the mixer on medium-low and mix until combined the mixture will appear thick, like clay.
Add the sugar in three parts.
The first cup of sugar will make the mixture thinner and appear runny.
Do not worry, the frosting will thicken and become spreadable as you continue adding the sugar.
Mix until smooth and creamy and spread on cooled cak e.
Richer Rotel Dip
Brown sausage.
Melt cheese with ro*tel tomatoes and green chilies, add chili and sausage.
Heat and mix thoroughly.
Serve with corn chips.
This recipe was contributed by dorothy dietz of schertz, texas to the book “snake, rattle, and ro*tel”.
Ricotta Gnocchi (Renkoski)
In a large bowl mix together the ricotta, parmesan cheese, salt, garlic and eggs.
Gradually mix in flour to form a soft dough.
Turn dough out onto a floured board and knead to a smooth ball of dough.
Take pieces and roll out into a rope 1/2-inch thick.
Cut into pieces 3/4- to 1-inch in length.
Roll on the tines of a fork.
Boil in salted water, with a little oil added, until they float to the top.
Drain and serve with a red sauce or cream sauce.
>from cook and tell by liz caesar, 18-feb-98, riverside press-enterprise.
Topic: gnocchi pronouced no-key or yo-key, italian, for dumplings.
An excellent side dish.
>another mcbust from pat hanneman kitpath.
Notes: gnocchi made with ricotta cheese.
Renkoski, san jacinto, freezes them.
Ricotta Tacos - Tacos De Requeson
Have ready a tray lined with a double thickness of paper toweling.
First make the sauce.
Put the lime juice and salt into a glass bowl, mix in the rest of the ingredients, and leave for at least 30 minutes to marinate.
This should make about 1 cup.
Spread 1 tablespoon of the ricotta over half of each tortilla.
Fold over and secure with a toothpick.
Put oil to a depth of 1/4 inch in a large frying pan and heat.
When hot but not smoking, add a few of the tacos and fry, turning once until they are a golden color and quite crisp.
Continue with the rest, adding oil if necessary.
Drain the tacos well on paper toweling and remove as soon as they are cool enough to handle.
With a toothpick, ease them open and insert about 2 tablespoons of the sauce.
Serve immediately; they cannot wait.
The art of mexican cooking from the collection of jim vorheis.