Monthly Archives: April 2014

Giada’s Lemon Ricotta cookies

This Sunday morning it’s quiet but, of course, I am up at dawn with Gus. I don’t care if it is Sunday morning! I am going to crank up the mixer!

I had seen a Giada De Laurentiis recipe that looked interesting.

Lemon Ricotta Cookies with Lemon Glaze

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Ingredients
Cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested
Glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested
Directions
Preheat the oven to 375 degrees F.

Cookies:

In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:

Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.

I originally spooned the glaze onto the cookies as you see in the first picture but I found dipping them into the glaze created better results.

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Much better.

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http://www.foodnetwork.com/chefs/giada-de-laurentiis.html

Art3

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Filed under General Gardening

In the garden…

The oxeye daisies along the road are beginning to bloom. They, along with other seed sown flowers, form a one-hundred foot border along the street. I might also plant a few patches of petunias or some other heavy flowering plant here and there along the street, too!

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Yesterday, I stopped at several parks on my way to work in Research Triangle Park.

The first was Fletcher Park in Raleigh. This was the former home to The Methodist Orphanage before the advent of State run programs.

Several of the old buildings are used as offices by the park and recreation department.

Borden Building

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Garris Building

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Ferns around the Garris Building

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My last stop before arriving for work was Lake Crabtree Park. It’s a large lake and it was very quiet. A pair of Canadian geese were foraging around the picnic table where I was sitting. The fish in the lake were very active along the shore, too. I assume they were spawning?

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The temps have been reaching near 80f by late afternoon. Summer is near!

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Sauce verses Gravy or is it a Salsa? -Arthur’s Rotini with a tomato, zucchini, onion, and garlic sauce!

Nothing taste better and is more filling than a homemade sauce on pasta but I become confused as to what is should be called? I prefer mine to be chunky with loads of fresh veggies that are not too cooked down. Is it a sauce, a salsa, or a gravy?  Most of us are confused when Italians call sauces “gravy”.  Simply put, a sauce is quickly made. A Salsa, in Italian, refers to a semi-liquid cooked tomato based sauce that is used as a condiment. A Sauce tomate is one of the five mother sauces of classical French cooking.  And then there is a ragu’. A ragu’ is a meat sauce that is cooked for a long time. Ok. I am more confused as I research this. It seems to be a regional thing so don’t worry about what you call it. As long as it good and fresh!

Arthur’s Rotini with a tomato, zucchini , onion, and garlic sauce!

-One large can of cooked tomatoes. To save time I used a can of cooked sliced tomatoes and zucchini

-Fresh Garlic, dried oregano, thyme, one onion, olive oil, bay leaves

-Pasta of choice. I used a whole wheat rotini. In the pasta water I add about a tablespoon of olive oil. I also dropped in a few peeled garlic cloves. When the pasta is ready the garlic is soft and delicious!

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1) In a dutch oven over medium heat add enough olive oil to cover the bottom. Add a few tablespoons of butter and a few bay leaves.

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2) Once the butter has melted add the sliced garlic and onions. Stir to coat with the butter and oil.

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3) Once the onions have wilted and softened add the can of tomatoes and zucchini. Add you herbs of choice. Increase the heat to medium-high.

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4) Cook until the zucchini and tomatoes begin to fall apart. Probably about 20 minutes. Use a potato masher to break up the tomatoes. You may add about one cup of pasta water from cooking the rotini as the starch will help to thicken the sauce.

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5) While the sauce is cooking I rolled out some crescent rolls (from a can) and sprinkled them with an Italian seasoning mix. Rolled them up and baked them.

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6) Once the sauce has cooked down a little more its ready! Ladle over the pasta with some of those garlic cloves which were boiled with the pasta!

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Now that you are totally stuffed – take the dog for a walk around the neighborhood and check out all the Spring blooms!

atb3

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Filed under cooking, Food