It’s been a few weeks since I’ve done this recipe but I still think about how good it was so I had to share. The roux sauce is creamy and is the perfect complement to the turkey meatballs. Below is the pizza before baking.
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January 23rd, 2013
I don’t typically post savory things but I love this recipe. It is great for a weeknight and you can prep the components ahead of time. I like the flavors in a banh mi sandwich but have never actually had a traditional one. This recipe from Bon Appetit is a twist on the classic with meatballs instead of sliced meat. I think the meatballs would be great on their own as an appetizer with a dipping sauce or even served on lettuce leaves. The pork banh mi with a mayonnaise spread, meatballs, slaw and cilantro. May 2nd, 2010
My favorite kind of reading…from a cookbook. Giada de Laurentiis came out with a new book, Giada at Home and I tried out the Pasta Ponza. It’s light and refreshing with tomato as the main ingredient, but also comforting and satisfying with the addition of the bread crumb topping, reminiscent of a cold weather casserole recipe. The bread crumb topping and Parmesan seeps into the corkscrew ridges, making every bite flavorful. November 19th, 2009
My first attempt at gnocchi a couple of months ago was a ricotta gnocchi, light and refreshing, perfect for summer. I decided to create something a bit heartier. Potato seemed a bit too ordinary so I went with pumpkin. Also with pumpkin I can use canned. Potatoes I’d have to cook, mash, and let cool. It seemed like too much work just to get an ingredient ready for a recipe. September 27th, 2009
Using ricotta cheese, I created lemon ricotta pancakes for breakfast . The ricotta is the magic ingredient as it makes the pancakes so light that I managed to eat a stack of four.
September 27th, 2009
September 16th, 2009
A tart inspired by one of my favorite Pixar movies, Ratatouille. One of the reasons I love the movie is because of the gorgeous visuals of Paris and the highlight of the movie, at least for me, the ratatouille scene. The attention and care put into layering each vegetable slice into the baking dish was visually stunning and even better was the perfectly stacked bite that the critic tasted. I’m starting to drool so I’ll get on with the post.
In my previous blog entry, I mentioned a recent farmer’s market trip where I found generous bunches of basil. I also picked up some really colorful squash because it reminded me of Ratatouille. I decided to make a tart. September 1st, 2009
Being one to always cook with healthy-for-the-heart canola oil, I’m discovering that cooking with just a little bit of butter is amazing. In one of the opening scenes of Julie & Julia, Meryl Streep portrayed Julia Child having her first meal in France, a simple filet of fish in a butter sauce. It was apparently the most exciting meal she’s ever had and I didn’t know what the big deal was till I made Giada De Laurentiis’ Tilapia with Purple Potato Crust and Chive Rosemary Oil. |
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Copyright © 2009-2013 Jenn Yee All Rights Reserved |
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For my ricotta gnocchi I was inspired by the version I had at Michael Chiarello’s Napa Valley restaurant, Bottega. I like that he uses a tomato sauce as it really lightens the dish. I find cream sauces to be too rich.