Monday, November 13, 2017

Endive & Gorgonzola Salad

This is yet another recipe inspired by our trip to Lisbon. We ate at an awesome steakhouse one night and one of the sides we ordered was endives with goat cheese and walnuts. They came in individual leaf cups, which I was way too lazy to do myself so I turned the whole thing into a salad.
Ingredients [serves 2 as a main, 4 as a side]:
6 to 8 endives, roughly chopped
1 tablespoon dijon mustard
2 tablespoons lemon juice
3 tablespoons olive oil
½ teaspoon salt
½ teaspoon pepper
1 oz. gorgonzola, crumbled
2 tablespoons pepitas (or nut of your choice)
1 scallion, chopped

Monday, November 6, 2017

Homemade Ginger Ale

When I was in Lisbon last month, we went to a sushi restaurant for dinner one night and I was intrigued by the ginger cocktail on the drinks list. I asked our server what was in the cocktail and he said the star ingredient was their homemade ginger ale, which he divulged was just house made ginger syrup with soda water. It was so potent, in the best way possible, it made me want to try to make my own at home.
Ingredients [yields 6 to 8 drinks]:
4 oz. fresh ginger root
1½ cups sugar
2 cups water
+ seltzer water
+ lime

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
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