As some of you know, I attended Mimi Thorisson’s Workshop in Medoc, France this spring. It was 4 days filled with cooking and lots of eating. I have the 3 pounds to prove it. One night Mimi made this lovely ricotta dip with walnuts for dipping. Much to our delight we were dipping duck cracklings into this gorgeous whipped dip. Um, yes pretty outrageous right?! My first thought was this is delicious, and my second thought was there is no way my friends would consider dipping fat into fat as a starter. So I came up with this rendition, an Americanized, healthy version of the whipped ricotta dip. For those of you daring enough to dip duck cracklings into it, go for it!
Whipped Ricotta Dip
You will need:
– 1 cup whole milk ricotta
– 1/4 cup whipping cream
– 2 garlic cloves minced
– 1/2 teaspoon salt
*(1 cup finely chopped walnuts optional)
In a medium bowl, using a whisk whip all the ingredients until well-blended and whipped. Store in the fridge for at least 2 hours and serve with crudite.
It’s the perfect summer appetizer!
behind the scenes cooking dinner party Entertaining Recipes Uncategorized vegatarian food
: Tags: annette joseph
, healthy snack
During my juice cleanse I decided I needed to make some roasted cauliflower soup for dinner one night. I found some beautiful heads of cauliflower at the market so I thought tonight’s the night! I posted about it on instagram and some of you wanted the recipe so, here it is.
Roasted Cauliflower Soup
Serves 8You will need:
– 2 heads of cauliflower broken into pieces
– 1/4 cup olive oil for tossing the cauliflower
– 1 teaspoon salt
– 1/4 cup olive oil for the shallot
– 1 medium size shallot chopped
– 3 stalks of celery diced fine
– 3 cloves garlic minced
– 8 cups chicken or vegetable stock
– 1/4 cup skim milk optional*
– 8 tablespoons truffle oil optional*
Preheat the oven to 400 degrees F. Toss cauliflower with oil and salt and place into the oven for 45 minutes until nicely browned.
While the cauliflower is roasting chop shallots and celery, mince garlic. Place shallots, celery and garlic and 1/4 cup oil in a heavy stock pot on medium heat saute until transparent. Add roasted cauliflower to the garlic, shallot celery mixture, add stock (and milk* if you like) and warm for 10 minutes. With a handheld blender or in a food processor place the soup in the processor, or hand blend in the stockpot blend until smooth. Place on heat for 1/2 hour and serve warm with 1 tablespoon truffle oil per serving.
*This is a no cream recipe although you can add a little skim milk if you want the soup to look lighter and creamier.
: Tags: cauliflower soup