It just so happens that two people, especially important people to me, are far away right now. One will be back soon enough, soon I”ll be able to count down to their arrival on the fingers to one hand. But the other, well, for her return I would have to count all my fingers and my all toes many times over before the day comes that I can give her a proper hug.
That return feels every bit as far away as it is.
In the meantime, I”m keeping the wistful glances at the calendar at minimum by keeping occupied with the imagined agendas of that homecoming. I”m squirreling anecdotes and stories away in the back of my mind, ready and witty, for the conversations that we”ll have.
This dearest friend is also with me in the kitchen, or at least her influence was, when I was making this baked ricotta today. Light but with a gentle creaminess, dotted with pretty green bits of herbs and zingy with lemon, it reminds me of so many meals we”ve shared over the years of our friendship. On a plate between us, a meal that doesn”t mind if it”s forgotten when the gossip gets really good.
You”ll know this is for you when you read it, so I promise that when you”re home I”ll make it for you – don”t worry, I”ll leave out the chili. We”ll eat it with garlic-scrubbed shingles of grilled bread, drink something sparkling and catch up.
It will be the best time. Keep safe until then. Hugs to you.
Savory Baked Ricotta
In testing for doneness, the cheese should not be completely dry in the middle. Similar to baking a cheesecake, the ricotta will swell slightly and retain a lazy wobble when set. As it cools, it will firm up some more, so keep that in mind while baking. Individual rounds can be made in muffin tins, and are pretty platemates to a simple salad.
Ingredients
1 garlic clove, a fat and juicy one is best
Olive oil for greasing the dish
8 ounces fresh whole milk ricotta
1/4 cup grated Grana Padano cheese
3 tablespoons minced mixed fresh herbs, I used (in order of most to least) chives, parsley, thyme
Zest from half a lemon
Pinch of red pepper flakes or minced red chili (optional)
Kosher salt and freshly-ground black pepper
1 large egg white, lightly whisked
Preheat an oven to 350 degree F (175 degree C). Cut the garlic clove in half horizontally and rub the cut sides against the interior of a 1-cup capacity ramekin. Use a pastry brush to lightly coat the inside of the dish with oil. Set aside.
In a medium bowl, stir together the ricotta, Grana Padano, herbs, lemon zest and chili (if using). Taste, then season with kosher salt and black pepper. Stir in the whisked egg white. Spoon the ricotta mixture into the prepared ramekin and place on a baking sheet.
Bake in the preheated oven until the cheese is puffed and almost set in the centre, and beginning to brown in spots, around 35 minutes depending on the dimensions of your ramekin. Remove from the oven and cool at room temperature for 30 minutes.
Serve either in the dish or run a knife around the edge of the cheese and invert onto a serving plate with crackers or bread alongside. And maybe some wine too. Surely one with bubbles. Best warm or at room temperature.
Makes 1 baked round, serving 4.
I am simply without the words to express my feelings for those who won”t be coming home after the devastating earthquake in Haiti. My heart breaks for those left behind.
If you are able, please consider giving to aid organizations working to help rebuild. Yele Haiti, Medecins Sans Frontières , UNICEF and CARE and are just some of the many organizations working tirelessly on behalf of those who need it most right now.
Julie is also spearheading a project to bring together food bloggers to raise funds; I”ll share more details as they come, but read the announcement of Blog Aid here.
The Canadian government has committed to matching Canadian donations, dollar for dollar, towards the relief effort and I hope we take full advantage of their promise.
By: TARA Source
March 16th, 2010 
Sue 
No Comments »
