Tuesday, January 12, 2010

Yummies: We Heart Ricotta...mmmm the smooshy cheese

Yummy yummy yummy I got ricotta in my tummy....Its kinda like a warm hug from the dairy fairy (uuuggghhhh wish we could stop dairy! so hard!) ...the creamy, smooth almost sweet, nutty yet savory flavor of ricotta.
It is prob the most universally used cheese and ding ding ding...it is also one of the lowest in fat and calories and super high in protein. Yes please to ricotta cheese!
RC is made from cows or sheep's milk and because of the process it is not technically a "cheese" but for the sake of twh we shall still call it a cheese.
(Cuz #1 we are lazy tonight and don't feel like going through the whole rig-a-ma-roll and #2 this is more about the delish dishes to make and you can always go here to satisfy your scientific senses)
RC looves to be turned into exotic foods like lasagna, ravioli, canoli (YUM!!! Mr twh's fave) and cheese cakes but we thought we would show you a few easy breezy delectable dishes that are not often thought of when RC is mentioned.

Here are a few of our TDF faves...almost everyone tried and tested in the kitchens of the twh girls....

In no particular order (we don't want the recipes to feel left out) we give you Really good Ricotta Recipes (lame...sorry...Martha wouldn't approve either)

First up Ricotta Mithai...
"Huh what's that?" you ask....
"Oh nothing...just one of the most insane amazing Indian desserts we have ever had in our entire lives."
You may remember our totally utter heart for this delectable from our Indian food post... We crave this every waking moment praying each Sunday that a certain someone will walk through our doors with a tupperware filled with this heavenly dessert.

It is made from Ricotta, butter, sugar and cardamom and totally ridiculous in the most amazing way
Now we can make our own and it's suuuuper easy!

  • 1 cup ricotta cheese
  • 1-1/4 cup milk powder
  • 1/2 cup superfine sugar
  • 2 teaspoons butter
  • 1 teaspoon cardamom essence

  • Directions
  • Melt butter in a heavy-bottomed pan.
  • Mix in the ricotta cheese. Keep stirring.
  • After 5 minutes of cooking the mixture on medium heat, incorporate the milk powder, stirring constantly after the addition. When the mixture becomes homogeneous mass stop stirring and let it cook for another 5 to 7 minutes. Stir in between to avoid the sticking of the mixture to the bottom of the pan.

  • Add in the superfine sugar, stir well. Soon the mixture will come together and start leaving the sides of the pan. Take it off the stove and stir well. Add cardamom essence.

  • Pour it in a greased plate.
  • Cut into pieces when it reaches room temperature.

Well since we are on our favorite topic already, dessert, why don't we keep it going (PMS anyone?)

Nothing says chic like a beautiful bowl of lavender and orange blossom ricotta ice cream.
So light...so creamy...soooo chic! The flavors are like walking through the fields in the South of France in your most beautiful lingerie with the person you love snuggling a baby golden retriever puppy.

Take that fantasy and turn it into a reality with the recipe...minus the France, puppy and lingerie thing...


½ c sugar

½ c water

1 tspn dried lavender leaves

1 ½ c fresh ricotta cheese (about 2 lbs)

1 tbls orange blossom honey (or honey of choice)

pinch salt

Combine sugar and water in a small saucepan; bring to boil. Cook 45 seconds or until sugar dissolves. Remove from heat; stir in lavender. Let stand 30 minutes. Strain mixture through a fine mesh sleeve into a small bowl; discard solids. Cover and chill for 1 hour.

Combine Fresh Ricotta cheese, honey, and salt in a food processor; process slowly until smooth. With processor on, slowly add lavender syrup through the food chute. Pour mixture into the freezer can of an ice-cream freezer; freeze according to the manufacturers instructions. Spoon ice cream into a freezer safe container; cover and freeze for four hours or until firm. Makes about ¾ quart.

Chunky Raspberry Sauce

2 cups fresh raspberries, plus extra for topping cookies

2 tbls water

2 heaping tbls sugar

¼ tspn fresh lemon juice

Combine the first three ingredients in a small saucepan over medium-high heat; bring to boil. Reduce heat, and simmer for 10 minutes or until slightly thickened, crushing raspberries with the back of your spoon. Spoon sauce into a small bowl, add lemon juice and refrigerate.

Take that Martha!

Oy vey how we would loooove to curl up with a great book or 2 with this next RC...a ricotta roll. Oh gosh it just sounds snuggly!!!
Not only is it delish and extremely dreamy but it is crazy easy to make and even easier to eat and eat and eat!!!


2 sandwich rolls, such as kaiser rolls

2/3 cup shredded mozzarella

2/3 cup ricotta

6 fresh basil leaves


Heat oven to 450º F.

Slice the rolls in half horizontally. Hollow them out by removing most of the soft crumb from the tops and bottoms.

Distribute the mozzarella evenly inside each of the 4 hollowed-out halves. Place 1/3 cup of the ricotta into each bottom half. Top each bottom half with 3 basil leaves. Put the 2 halves of the rolls back together and wrap each sandwich in foil. Bake until the outsides are crispy and the cheeses are melted, 25 minutes. Let cool 5 minutes. Slice in half and serve.

Uh oh! Thought that PMS subsided with the mithai and ice cream but obviously it is stronger than we thought...crap!
How scrumdiddiliuptious do these ricotta chocolate-hazelnut calzones look!!!!!!!!!!!

Filled with cheese and chocolate and wrapped up in a dough hug. Enough said!
Maybe since they are "calzones" we can convince ourselves that they are dinner and since they are sweet we can have another for dessert. Sounds good to us!

Hmmmmm calzones are kinda like a pizza turned inside out but here is a pizza right side up and topped with RC, spinach and pure deliciousness....


  • 12 cloves garlic, unpeeled
  • 4 teaspoons extra-virgin olive oil
  • 1 tablespoon cornmeal
  • 12 ounces refrigerated pizza dough
  • One 10-ounce package frozen spinach, thawed and squeezed dry
  • Salt and pepper
  • 1 cup ricotta cheese
  • 3/4 cup shredded mozzarella cheese


  1. Preheat the oven to 325°. Place the garlic on a sheet of foil; drizzle with 1 teaspoon olive oil and 1 tablespoon water. Seal and bake until soft, about 30 minutes; let cool slightly. Squeeze the garlic cloves from their skins into a small bowl; add 2 teaspoons olive oil and mash into a paste.
  2. Meanwhile, grease a baking sheet with the remaining 1 teaspoon olive oil; dust with the cornmeal. Stretch the pizza dough into a large rectangle and transfer to the prepared baking sheet. Let the dough rest for 10 minutes; stretch again to almost fill the pan.
  3. Position a rack in the lower third of the oven and preheat to 425°. Add the spinach to the skillet and cook over low heat until warmed through; season with salt and pepper.
  4. Brush the pizza dough with the garlic paste. Top with the spinach and dollops of ricotta. Sprinkle with the bacon and mozzarella. Bake for 15 minutes, lower the temperature to 400° and bake until the cheese is brown and bubbling, about 10 minutes.
You're welcome!!!!

Hello crazy easy, perfectly perfect, amazingly tasty hor'dorves

Introducing the sweet fig crostini...your guest will love you!!! So will your hips (since they are low in fat and calories yet totally satisfy your belly and cravings)

Slice a baguette, brush pieces with melted butter, and place them under the broiler until golden. Spread ricotta over the toasted bread, drizzle with honey and top with a ripe fig. Done and done!!!!

Hey DIYers and mini Marthas... make some clouds of RC at home...

What's your fave RC dish, dessert or delectible? Tell us!
Eat your hearts out twh lovers!!!

xoxo things we heart

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