This is a high protein (14 grams for the eggs plus 10 grams for the ricotta = 24 grams), very tasty egg dish. It was inspired by a recipe in Nigel Slater’s new book Notes from the Larder: A Kitchen Diary with Recipes (I could spend hours at a time reading this book by the … Read more
Ashley English certainly is a busy woman. She’s a gardening/backyard chickens/honeybee enthusiast like me… she’s also an amazingly prolific writer with five (!) books under her belt. Her latest book, A Year of Pies: A Seasonal Tour of Home Baked Pies, landed in my mailbox last month and is well on it’s way to becoming … Read more
For the August Secret Recipe Club, I had the great pleasure of choosing a recipe from Cooking with Chopin. Ginny’s blog was new to me and I started perusing it right after I received my assignment. I was immediately struck by how great her recipes look and how honest Ginny is in her posts…a winning … Read more
Homemade ricotta cheese is surprisingly easy to make. Well, let me rephrase that a bit…making a fresh cheese very similar to ricotta is surprisingly easy. True ricotta cheese is made from the whey obtained from mozzarella production. But you can make a very good ricotta stand-in with just three ingredients: milk, lemon juice or another … Read more