Oh, Val..... (ricotta recipe)
Not one CONTAINING ricotta, but one TO MAKE ricotta.
Here's my disclamer, folks: I haven't tried it yet. But I intend to.
Here's the link: http://www.seriouseats.com/recipes/2010/07/how-to-make-whole -milk-ricotta-cheese.html
The most interesting part went something like this:
You may be tempted to squeeze the curds (to remove moisture), this is a rookie mistake. It will make the ricotta more granular.
(Kind of sounds like the cheaper ricotta at the store.)
I am so addicted to Serious Eats. Since my DS I just love to read about food and making food.
Don't cook much, but I love to read about it.
Anyway, thought I'd share.
Over and out.
Here's my disclamer, folks: I haven't tried it yet. But I intend to.
Here's the link: http://www.seriouseats.com/recipes/2010/07/how-to-make-whole -milk-ricotta-cheese.html
The most interesting part went something like this:
You may be tempted to squeeze the curds (to remove moisture), this is a rookie mistake. It will make the ricotta more granular.
(Kind of sounds like the cheaper ricotta at the store.)
I am so addicted to Serious Eats. Since my DS I just love to read about food and making food.
Don't cook much, but I love to read about it.
Anyway, thought I'd share.
Over and out.
Yep. I have to apologize because don't have exact measurements. I basically take 1 egg and beat it. Then I mix in about 1/2 a small container ricotta, a generous helping of cinnamon and roughly a TBSP SF Davinci Vanilla syrup. If it seems too thick, I might add a splash of heavy cream.
Once it's all mixed together, I pour it into a ramekin that has been greased with butter. I take a portion of Ghirardelli dark chocolate chips and sprinkle them over top, then use the back of a spoon to push them gently into the top of the ricotta. (I do it this way rather than stirring them in so they don't all settle at the bottom.)
I bake it in a pre-heated 350 degree oven for about 45 minutes or until light brown on top and darker brown around the edges. It is so yummy! Like a chocolate chip protein bread pudding.
Once it's all mixed together, I pour it into a ramekin that has been greased with butter. I take a portion of Ghirardelli dark chocolate chips and sprinkle them over top, then use the back of a spoon to push them gently into the top of the ricotta. (I do it this way rather than stirring them in so they don't all settle at the bottom.)
I bake it in a pre-heated 350 degree oven for about 45 minutes or until light brown on top and darker brown around the edges. It is so yummy! Like a chocolate chip protein bread pudding.
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