Yesterday, made ricotta. Yes - ricotta. Even though I cheated and used 2% milk instead of whole, it is still so creamy and smooth. Am hoping to make the companion recipe: Lemon-Ricotta Souffles. Here's the link: http://www.foodandwine.com/recipes/creamy-ricotta
Lovely, chilly morning. Just browned up some Boulder sausage, tossed in the leftover fingerling potatoes after roughly chopping them. Added eggs well whisked with the leftover whipping cream. Added chopped parsley and some finely grated sharp Vermont cheddar. Breakfast casserole with a quiche consistency. See you all in about 20 minutes! Now all I need are some croissants or a baguette! By the way, it had such a nice flavor from the parsley being layered just under the top layer of cheese.
Ok, just conquered the artichokes that have been glaring at me all week. Glaring - just because they wanted their turn! Now have artichokes simmering with leftover BBQ chicken, pearl onions, bay leaf, garlic, red wine vinegar and a bit of olive oil. Will season with fresh basil when done. It smells so good! Just requires a side salad with a vinaigrette dressing. Yum! Note to self: use smaller ones next time. The inner leaves were still a little tough, so will trim and toss them. The rest - so very good.
