Tuesday, October 31, 2017

Ricotta Cheesecake

Happy Halloween! This is one of my favorite holidays of the year because I love dressing up and being scared.

Today's recipe isn't Halloween-related at all. Actually, it has sugar in it, so it's somewhat on theme. When I last visited Philly, I ate the best cheesecake ever at this little restaurant called Gran Caffe L'Aquila (after a delicious meal of fresh pasta) and it's haunted me ever since.

This was my attempt to recreate it. I didn't quite achieve the texture I was looking for - the ricotta cheesecake at Gran Caffe was more similar to a mousse - but it was much lighter and fluffier than most cheesecakes I've eaten and of course it tasted delicious so I thought it was still worth sharing.
Ingredients:
32 oz. container whole milk ricotta
12 oz. cream cheese
1 cup sugar
½ teaspoon salt
1 teaspoon lemon zest
2 tablespoons lemon juice
2 eggs
1 teaspoon vanilla extract
8.8 oz. package Biscoff cookies
4 tablespoons butter, melted

Monday, October 23, 2017

Piri Piri Oil & Piri Piri Mayo

Whilst in Lisbon, we fell in love with piri piri. It's a pepper mainly cultivated in Africa and it has a smoky sweet flavor and it's amazing. We bought a bunch from a vendor at a market and brought them home and the first thing I made was a flavored oil, and subsequently a flavored mayonnaise with the flavored oil. We enjoyed piri piri oil at multiple restaurants as a condiment on chicken and sandwiches and it's my new favorite thing.

You don't have to go to Portugal or Africa to get your hands on piri piri peppers. Well, you do if you want the fresh peppers. The dried peppers are pretty readily available on Amazon.
Ingredients:
piri piri oil
¼ cup dried piri piri peppers
1 cup canola oil

piri piri mayo
1 egg yolk
1 clove garlic, minced
2 teaspoons lemon juice
½ teaspoon ground piri piri
½ teaspoon salt
¼ cup piri piri oil
¼ cup canola oil
½ teaspoon honey

Monday, October 16, 2017

Quinoa Tabbouleh

I love eating and making mediterranean food. I love the brightness, the freshness, and the spices. But I always do the same old, same old. So when I was making a batch of falafels a few weekends ago, I decided to change things up a bit and instead of making Israeli couscous, I decided to make tabbouleh.

Our pantry was not stocked with bulgur, which is the typical grain incorporated into tabbouleh, so instead, I went for the ever so trendy quinoa. The result was pretty delicious and worth sharing and honestly, one of the better quinoa preparations I've made.
Ingredients:
½ cup quinoa, rinsed and drained
1 tablespoon canola oil
½ cup water
½ cup chopped parsley
1 scallion, chopped
2 cloves garlic, minced
1 baby cucumber, diced
handful grape tomatoes, chopped
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon pepper
½ teaspoon lemon zest
2 tablespoons lemon juice
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