Instant Sponge Cakes

Pastry chefs have been using this method for making quick sponge cake for years. As far as I know Albert Adria invented it years ago at El Bulli in Spain. I saw him “cook” it in a microwave on Anthony Bourdain’s “Decoding Ferran Adria“. I’ve never managed to give it a shot because until recently I did not haveContinue reading “Instant Sponge Cakes”

Eggplant Involtini with Ricotta and Scallions

I  forgot I had these nice eggplants I got from the farmers’ market until I saw them in my crisper drawer a week later. So, I needed to use them right away. For a quick weekday dinner, straight from Mario Batali’s “Molto Italiano“, I made this addictive dish (I had tomato sauce on hand from another dinner). ThinlyContinue reading “Eggplant Involtini with Ricotta and Scallions”

A Cake for Mom: Strawberry Ricotta Cake

The decision was made a while back by my 6-year-old that the cake for Mother’s Day will have lots of strawberries. So that was that. Diana had to choose if she wanted it chocolate mousse based or “something white and lighter”. She went for the latter choice. This delicious cake is a perfect spring time cake and aContinue reading “A Cake for Mom: Strawberry Ricotta Cake”

VDP: Penne with Cauliflower and Pesto-Ricotta Sauce

Tuesday, August 5, 2008 Having a bounty of basil in the backyard gives me more of an excuse to eat pesto. I love the stuff on almost anything. Here as a pasta sauce for cauliflower. I was hoping to make some fresh pasta for this dish, but on a Tuesday in a busy week, IContinue reading “VDP: Penne with Cauliflower and Pesto-Ricotta Sauce”

VDP: Summer Risotto with Pesto and Ricotta

Saturday, July 26, 2008 This is the first risotto I made without using chicken stock. Instead if the customary butter in there I also used olive oil. The result was quiet good, but I did miss the goodness of a rich stock in there. Instead, I used some fresh vegetable stock to cook the risotto.Continue reading “VDP: Summer Risotto with Pesto and Ricotta”

VDP: Vegetarian Grilling

Sunday, June 15, 2008 I love a good steak or pork chop (or chicken or ribs for that matter) cooked over natural wood charcoal as much as the next guy. Let’s face it, the reason we light up our grills is to cook meat. It is the ultimate pleasure that hot charcoal can provide. However,Continue reading “VDP: Vegetarian Grilling”