Ok, time to come clean, everyone has done it, I’m talking about that time that you took a store bought cake, pie or appetizer, gussied it up a bit and passed it off as your own.
Hey, we don’t all have the time to make a 6 layer cake to bring to Thanksgiving! And sometimes, even when you do, your beautiful creation doesn't make it through the cab ride to your in-laws, and by the time it reaches the dessert table it an official #FoodFail (I only cried a little)
Let's admit it, food can be sexy. The pleasure it brings, the sometimes sinful experience of eating it, and of course the tantalizing discovery of new textures, tastes and smells.
And yes, of course, if you have some good looking company that helps the overall experience too. ;)
And when it comes to sexy foods, Gnudi has its place at the top of the list.
Its name alone provokes an inner desire and the simple idea of a ricotta dumpling, light and airy but still indulgently cheesy only makes that desire burn stronger.
You see “Gnudi” literally means “Nude.” These little guys are in a sense ravioli filling without the ravioli, so in a way they are, well, missing their clothes...hehe, dirty I know...
Well, whether or not you find a ricotta cheese dumpling sexy, I promise you WILL find it delicious.
RECIPE:
One 15-16 ounce container Ricotta
½ pounds frozen spinach, thawed + drained, chopped fine
½ teaspoon kosher salt
¼ teaspoon ground pepper
Pinch of nutmeg
1 cup shredded Parmesan cheese
½ teaspoon dried Oregano
1/8 teaspoon red pepper flakes
¼ cup all-purpose flour
¼ cup Panko bread crumbs
3 egg yolks
Combine all the ingredients together in a bowl, don’t over mix. Roll mixture into small 1-2inch balls. Cook in boiling water for 3-4 minutes until the Gnudi float. Toss gently with sauce and ENJOY!
NOTES:
My mother-in-law loves lemons.
If I’m trying to get in good with her, all I have to do is whip up a dish that includes a burst of lemon and I’m in the running for Favorite Daughter-in-Law.
Someone recently pointed out to me that I tend to weave fruits into my savory dishes more than the average person.
I never really thought about it, but I guess they're right.
It's just that sometimes when I'm thinking about what a dish needs to make it really delicious, pears, blackberries--or in this case--strawberries, just seem like the perfect adds.
RECIPE:
Makes 2 cups ricotta
4 cups whole milk
2 cups heavy cream
1-1.5 teaspoons kosher salt
4 tablespoons white wine vinegar
Combine milk, cream and 1 teaspoon of the salt in a sauce pan and bring to a boil. Once boiling shut off heat and add vinegar. Wait 3 minutes and strain in a cheese cloth for 10-20 minutes. Taste and add more salt if necessary.
Sure, you could have regular old garlic bread.
Yes, it is warm, garlicky, and of course, buttery.
But why not throw some creamed spinach into the mix, creating a garlic bread with a creamy, spicy base that also gives you a Popeye’s dose of spinach?!
I've been on a kick lately--changing up classic dishes by adding more veggies to them.
You know, making them much more "Meat On the Side"-esque.
But when I started messing with one of the most classic lunch foods ever--peanut butter and jelly (PB + J), no one liked it...at ALL!
I posted a pic of my PB + J + P + C a little while back on social media and let's just say you guys had something (not too pretty) to say about it.