July 5, 2017
After watching an entire season of Masterchef Australia where home cooks prepare amazing foods and seeing them make ricotta within a short time frame to use in ravioli and other dishes , I decided to give it a try and make the cheese myself. Now, considering that I try to stay away from dairy in my daily cooking, this is a pretty adventurous move for me. The process is very simple and the cheese really... View Article
June 5, 2017
The ricotta I picked at the market the other day from Bella Stella Cheese and used with the pappardelle was also good on crostini with garden herbs, a drizzle of olive oil, figs and balsamic crema. Ingredients: 6 slices bread of your choice Olive oil 2 cups ricotta Salt and pepper A handful of fresh summer herbs (chives, dill, parsley) Micro greens 3 ripe figs Balsamic crema (I used fig balsamic) Directions: Brush the bread... View Article
June 1, 2017
You know that saying that you can never be too thin, too rich or eat too much pasta? Well, the last part is my ad lib but that’s how I feel. I am always ready for a delicious and comforting steamy bowl of pasta. I was at the farmers market this week and picked up fresh ricotta from a local organic cheese producer, Bella Stella Cheese from Lumby, BC. The Swiss born Igor and German... View Article
April 6, 2014
I posted a free form lasagna recipe a short while ago but today made another one and thought it post-worthy. I used fresh lasagna sheets from our Valoroso Italian market and used prepared tomato sauce from Alba, Italy (Cascina San Cassiano, comes in a cute round jar). If you can’t find this one try Williams Sonoma pasta sauces, they are pretty good, or of course make your own. This lasagna has to be cooked in 375F... View Article
