things to do - ricotta edition

For real neopolitan ice cream - for the day that may one day come when I have an ice cream maker:

Tomato, Basil and Ricotta Gelati - http://www.epicurious.com/recipes/food/views/Tomato-Basil-and-Ricotta-Gelati-239808

From epicurious.com

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Spinach Ricotta Gnocchi 

From Chowhound: Since gnocchi are generally made with potato anyway, potato starch is a more natural way to go for the dry ingredients.

2 10oz pkgs frozen leaf spinach
1 cup ricotta
1 cup grated parmesan
1/2 cup potato starch
2 egg yolks
1/2 tsp salt
dash nutmeg
Thaw & drain/squeeze spinach, and mix with remaining ingredients to make a dough. Form into gnocchi and boil until they float. (I find I have to let the dough rest, and then boil them a little extra, or else the potato starch doesn't fully cook).

Pour melted butter on top and sprinkle parmesan and bake in gratin dish, or serve with cheese sauce.
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Ricotta Puddings with Glazed Rhubarb Gourmet

Delicate and creamy, these tender individual desserts taste equally good served warm or at room temperature. A spoonful of your favorite jam can be used in place of the glazed rhubarb.

Yield: Makes 6 dessert servings
Active Time: 15 min
Total Time: 1 hr

For puddings:
1 cup whole-milk ricotta (8 3/4 oz)
1 whole large egg plus 1 large yolk
1/4 cup sour cream
2 tablespoons sugar
2 tablespoons heavy cream
2 tablespoons mild honey
1/8 teaspoon salt
1/2 teaspoon finely grated fresh lemon zest

For glazed rhubarb:
3 1/2 tablespoons sugar
1/2 teaspoon cornstarch
1/2 lb fresh rhubarb stalks (about 2), cut diagonally into 1/4-inch-thick slices

Special equipment: a muffin pan (preferably nonstick) with 6 (1/2-cup) muffin cups
Make pudding batter:

Put oven rack in middle position and preheat oven to 325°F. Lightly oil muffin cups.

Blend together all pudding ingredients in a blender until smooth, then divide batter among muffin cups.
Prepare rhubarb:
Stir together sugar and cornstarch in a 9- to 10-inch glass or ceramic pie plate. Add rhubarb and toss to coat, then spread in one layer.

Bake puddings and rhubarb:
Bake puddings and rhubarb, side by side, carefully turning rhubarb over once halfway through cooking, until puddings are just set and edges are pale golden, 35 to 45 minutes. Remove puddings and rhubarb from oven at the same time. Set rhubarb aside and cool puddings in muffin pan on a rack 5 minutes (puddings will sink slightly).

Run a thin knife around edge of each pudding, then invert a platter over pan and invert puddings onto platter. Transfer puddings, right side up, to plates and serve topped with rhubarb and its juices.

From epicurious.com

foods for thought

Steak:

Made at home: sirloin > steak tips > skirt steak > london broil

The cooking methods can vary, but there is something inherent in the steak that brings the flavor of the cut forward no matter what.

Obviously filet mignon or prime rib - two rather expensive and hard to get right cuts - are favorites when someone/where else is doing the cooking.

Sauces:

Thick wins over thin every time. Even when it doesn't seem like the consistency should matter, it always does.

I need a better thickener for sauces that should reduce by themselves (for example, a demi-glace) but don't, because my impatience and growling stomach will win over perfection every time.

Rice:

You'd never know it, but I eat nearly twice as much rice as potatoes, but it's the potatoes that keep showing up here. I think that just means I need better rice recipes.

st. patty's day corned beef and cabbage - crockpot style

I've been looking for crockpot recipes ever since I got one in November. I haven't made too many things as of yet owing to the fact that I can only eat so much of one thing before I get sick of it. Also, most of the recipes were some combo of beef and wine and after a couple of times that gets old pretty fast. Then St. Patrick's Day showed up with no warning. I walked into the local grocery store and found piles of potatoes, cabbage and carrots and realized it was time for corned beef and cabbage! I've been making corned beef and cabbage the exact same way for over tens years now. Throw all the ingredients in a pot and boil for three or four hours. It turns out just like you think boiled corned beef and cabbage would and should. But I remembered that I'd seen a corned beef recipe for the crockpot. I have no idea if the one I used is the original one I'd found, but this was seriously the best corned beef and cabbage I've ever had.

If there's no beer, replace the first 4 ingredients with this:
4 cups water
2 tablespoons apple cider vinegar
2 tablespoons sugar
1⁄2 teaspoon fresh ground pepper

Crockpot Corned Beef and Cabbage

Prep Time: 25 minutes
Cook Time: 10 hours

Ingredients:
• 12 oz. can beer (non alcoholic is fine)
• 2 Tbsp. dijon horseradish mustard (or your favorite)
• 1/4 cup brown sugar
• 1 cup water
• 4 carrots, cut into chunks
• 3 parships, cut into chunks
• 1 onions, chopped
• 2-3 lb. corned beef brisket with seasoning packet
• 8 wedges cabbage (half a head)
• 4 red potatoes, cut into chunks

Preparation:
In 4-6 quart crockpot, combine carrots, parsnips and onions. Dump contents of corned beef package (including accumulated juices) into the crockpot. Sprinkle the meat with contents of seasoning mix. Pour beer over brisket and spread mustard on brisket. In small bowl mix brown sugar with water and pour over brisket. Cover crockpot and cook on low for 8 1/2 hours.

Add cabbage wedges to crockpot. Cover crockpot and cook on high for additional 90 minutes or until cabbage is crisp tender.

To serve, cut corned beef across grain into thin slices. Remove vegetables from slow cooker with slotted spoon and serve with corned beef. Serve cooking juices over the food, if desired. Offer additional mustard on the side. 8 servings

Adapted from the original on Busy Cooks: About.com

One warning, it's certainly greasier than the boiled version, but don't let that scare you away.

Try not to eat all of it by yourself!