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Posts Tagged ‘ricotta’

acorn squash risotto

In culinary experiments, dinner, easy weeknight meals, ethnic food, leftovers, roasting, side dishes, vegetarian on 04.01.12 at 9:55 am

risotto. acorn squash. cheese. these are a few of my favorite things.

another one of my fave things is looking for some culinary inspiration… whether it’s a new ingredient, a new (to me) cooking technique, or a fantastic recipe posted by one of my fellow foodie bloggers. in this case, i was lucky enough to stumble upon two fabulous posts from two fabulous bloggers — the faux martha & lauren’s latest. and this was the culinary inspiration for today’s post.

on another note, i’ve been MIA on the blog for the past few weeks (thanks for your patience!), but i hope you’ve enjoyed following my tweets @yumyumyummers about my culinary adventures around alberta!

now, back to the risotto…

adapted from the faux martha & lauren’s latest

(tip: the first thing you’ll need to do is roast the acorn squash. however, finding some canned squash puree could work as a shortcut. if you don’t have time to roast. though my preference is fresh squash, since roasting veggies is relatively simple.)

roasted squash:
– preheat oven to 400F
– lightly grease oven-safe baking pan w/ extra-virgin olive oil (evoo) or line w/ cooking parchment paper
– place 2 acorn squash (halved, seeded, lightly greased w/ evoo) in baking pan (squash side down)
– roast in oven for approx 40-45min at 400F
– remove from oven and allow to cool before handling squash

the rice:
combine the following ingredients in large saucepan and bring to a boil:
– 1.5 cups organic arborio rice
– 3 cups water

– once boiling, reduce heat to medium & simmer for 10-12min.
– stir ingredients until water is absorbed and rice turns into a creamy consistency.

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caramel banana french toast

In breakfast, brekkie, brunch, culinary experiments, sweet treats, vegetarian on 11.06.11 at 1:08 pm

i think this just might one-up the PB&J sammy.

so i’ve been waiting for the perfect opportunity to try out the citrus-infused caramel spread that i brought home from my culinary travels to quebec this summer. and i can’t believe i waited this long to taste the caramel… it was like heaven on toast.

the citrus-infused caramel paired wonderfully with fresh bananas and this locally-made challah bread from itza bakeshop. it’s a bit of an unconventional french toast with the sunny-side-up egg filling, rather than the egg soaked in the bread. but what a way to do it up right with caramel for sunday brunch!

prep the toast:
– lightly spread unsalted buttter on the outside of 2 thick slices of fresh challah bread (or you can substitute with sourdough)
– melt 1 tsp of unsalted butter in large saucepan on high heat
– add both slices of challah to pan and toast each side until slightly toasted
– remove bread from pan & set aside

sunny-side-up!
– fry 1 large egg (sunny-side-up, yolk intact)
– remove egg from pan & set aside

the filling:
– 1 medium banana (peeled, sliced)
– spread caramel on the inside of each slice of toast
– add a thin layer of ricotta cheese
– add banana slices and sunny-side-up egg (sandwiched in between the toast, reserve some banana slices for topping)

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croque madame

In breakfast, brekkie, brunch, culinary experiments, ethnic food, lunch on 10.31.11 at 8:51 pm

sweet & savory. a little bit of this, a little bit of that.

so i thought i’d put a twist on this classic brunch recipe — sweet fig & honey paired with savory smoked prosciutto and ricotta. the best of both worlds in one delicious bite. thanks to fellow foodie blogger poor girl eats well for the culinary inspiration to cook my first-ever croque madame. check out this eggs-cellent sammy…

i’m a big fan of locally-made artisan bread. and this challah bread from itza bakeshop is a pretty fantastic treat. i picked up a loaf on a whim, after hearing rave reviews from another customer when i came in to buy some fresh pizza dough. so glad i picked up some challah that day. perfect for grilled cheese sammies — or. if you’re feeling fancy — a delish croque madame.

prep the toast:
– lightly spread unsalted buttter on the outside of 2 thick slices of fresh challah bread (or you can substitute with sourdough)
– melt 1 tsp of unsalted butter in large saucepan on high heat
– add both slices of challah to pan and toast 1 side until slightly toasted
– remove bread from pan & set aside

sunny-side-up!
– fry 1 large egg (sunny-side-up, yolk intact)
– remove egg from pan & set aside

the filling:
– spread honey on the untoasted side of each slice
– add a thin layer of ricotta cheese
– add 2-3 figs (peeled, halved) and 3-4 slices smoked prosciutto (sandwiched in between the bread)

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