The past couple of Sunday’s, we have been making beef roasts. It’s not been cool enough to the oven on, but my cravings for them have been there.
So I did the same basic recipe with Beef Roast that I made not too long ago. However, this time I added a container of white button mushrooms.Saute until cooked down, and a little brown.Add the meat back and cook on 350 degrees for 4-5 hours. David’s plate below.And, my plate.I served it with pan sauteed carrots. I think I need to make another roast.
Tropical Storm Gordon was coming through our area, and I wanted to bake something. We had these cookies in Las Vegas, and I so wanted to try making them.
Giada’s Lemon Ricotta Cookies – original recipe below as well.
For the 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, at room temperature
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested
For the glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested
In a medium bowl combine the flour, baking powder, and salt. In the bowl of an electric mixer combine the butter and the sugar. Beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, mixing between additions until well incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Fold in the dry ingredients. Tightly cover the dough with plastic wrap and refrigerate overnight.
Preheat the oven to 375 degrees F.
Line 2 baking sheets with parchment paper. Scoop the dough (about 1 1/2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until cooked through but still pale. Remove from the oven and let the cookies rest on the baking sheet for 15 minutes. Continue with the remaining dough.
For the 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 cooled cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.
The lemon zest and juice…
The above pictures is the dough before refrigeration, and then right before the oven (about 7 hours of time).The absolutely worst part of this recipe is having to wait on the dough. If you can make it the evening before, or just first thing in the morning, that would be best. I made the dough in the morning, and baked the cookies that evening. Also, when you mix the icing, you will need to use it quickly as it will harden.
Peace is not the absence of conflict, but the ability to cope with it.
Hitting 200 followers before my goal of December 31, 2018. Guys! Thank you so very much!! I am overwhelmed and amazed that y’all want to read what I write. 💗
Thank you, I am truly humbled.
Going back over dishes that I haven’t made in forever, and making sure I still love them. This is one of those dishes.
Everyone seems to think that risotto is hard, and it can be, as you have to constantly stir and tend to it. But if you are willing to do that, this dish is wonderful. Start by adding Arborio Rice to a dry skillet to toast for about two to three minutes or until the rice is warm.Add in sauteed onion or shallot (about a 1/4 cup) that is just cooked just to translucent, not browned. Add about one teaspoon of olive oil as well and continue to toast for about 5 more minutes or until the rice whitens.Then add one cup of good white wine (whatever wine you would actually drink). Simmer until absorbed, stirring constantly. Add about one teaspoon of fresh thyme, salt and pepper. Bring to a simmer two cups of chicken stock in a separate pot, and add to the rice mixture one ladle at a time, stirring, until the liquid is absorbed each time. This will take about 20-25 minutes over a slow simmer. Again this takes time so don’t rush the rice. Be gentle in stirring, and let the rice absorb the liquid. Once the rice is cooked and the liquid is absorbed, add about one cup of parmesan cheese. Gently fold into the rice.Serve warm, and add a bit of cheese on top if you wish.Succulent, creamy, rich and full of flavor. The rice had a nice bite or chew and the cheese added a super creamy flavor. It is time consuming, and make sure that you have everything in place before you start cooking as it can get complicated. I served this with the baked salmon as it was good compliment to the fish but will hold up on it’s own.
I love salmon cooked or not cooked (sushi), so I just love salmon. I used the caper oil from the fried capers, and poured that in my casserole pan. Then I brushed the salmon with it as well. Added salt and pepper, and a couple of sliced lemons. Bake at 350 degrees for about 20-25 minutes. Be careful not to overcook. I almost overcooked these.The brinieness from the caper oil, and the sweetness of the salmon are an incredible combination. My portion with a spoonful of parmesan risotto, and the salmon with the fried capers. I am seriously in love with this dish.
When we were in Las Vegas at Giada’s, we had a bread appetizer that was served with lots of choices such as basil oil, garlic aioli, and fried capers.
I LOVED the fried capers, and thought I could make those. Why haven’t I heard of these before? How long have these been around? A while apparently, and I am ashamed to say I had never had them before.
So get a jar of capers, and drain them.Some recipes recommended drying in a strainer or on a paper towel. I know that the dryer the food for frying the better the fry.Use a good olive oil, and warm up to medium to high heat in a skillet. Add the capers, and fry.
Let bubble and cook until the capers pop open and crisp. It took about ten minutes for mine to cook completely.Scoop and drain on paper towels. Reserve the oil for cooking fish (I did and will post).
These are salty, briney and super crispy. LOVE them. I will be making them again. I love just nibbling on them. But I used these on our baked salmon.
David and love crunchy snacks, but since my surgery, I need to have snacks that have substance. Protein is key, and we have loved Cheese Whisps but those are costly and don’t last very long.
I decided to try my hand at making these fresh at home (again). I microplaned the parmesan cheese (grocery store brand – nothing expensive) instead of grating it as it made it a fluffy shred.Placed the cheese into two strips on my cookie sheet (with either parchment or silpat). Bake at 400 degrees for 10-12 or until golden and bubbly.Let cool, and break or cut into chunks.A little bit of work for a lot of yummy pay off. Super crispy and great flavor. And the bonus is that I know it is all cheese – nothing added.
Tackling fears this week as I have placed limits on myself with my weight and goals. Starting again.