Italian Frittata

Frittatas are one of the most deceptive weapons I have in my culinary arsenal. They look super fancy and never fail to impress, but no one needs to know that they can be easily made from almost anything you have in your pantry. A kind of ‘Choose your own adventure” – with eggs! You can take almost any savory flavor combination and frittata-cize it, like the frittata I based on my favorite bagel combination. This morning I decided to riff off of a frittata I used to make when I worked in a pastry shop: an Italian frittata with Italian sausage, sautéed veggies, and double the cheese for double the flavor (Read more… )

Fresh Homemade Ricotta

“Little Miss Muffet, she sat on her tuffet (?), eating her curds and whey” is about to become very real right now, and there is no better way to demonstrate curds and whey than in making your own Homemade Ricotta Cheese! (a tuffet is a poofy stool, BTW)

Why should you make your own ricotta? First, because it is so much more creamy, rich, and smooth than the store-bought variety.  Second, you’ll love knowing every ingredient that goes into your cheese! No xantham gum or guar gum in sight!  Finally, bragging rights.  Don’t tell me you won’t feel pretty darn proud serving up a delicious manicotti or cannoli, stuffed with your very own homemade ricotta.  People will be sooooo impressed!  They don’t need to know how easy it actually is 😉  (Read more…)