yes, i know it's cold outside.

and yes, i made ice cream this week. i saw this post about cinnamon dolce ice cream made with fresh ricotta and, seriously, i was in the cooperative handing over my credit card immediately.

it seems silly to post the recipe here, because, well, you've got the link. but i made a half recipe and it filled 3/4 of my ice cream maker. it's not as creamy as regular ice cream because of the ricotta (i think), so i can't say i am in love with its texture. but, the flavor is delicious and it was so simple to make.

now, to make something with the rest of that cream, maybe homemde sour cream?

that thursday.

i know, i've been lazy on the policy updates, but it's because i have been mostly studying microeconomics to prepare for graduate school and eating a lot. and drinking too many beers.

but here's thursday.

breakfast: ricotta, avocado, and lettuce sandwich with mushroom and carrot salad with a little vinaigrette.
late lunch: pasta with ricotta, spinach, basil, black pepper, and sea salt. and lemon water.
i finished the ricotta, purchased for the squash blossoms. (did i tell you i filled them with ricotta and basil, doused them with egg, dipped them in flour, and pan-fried them? i did.)

but you have to eat fresh ricotta quickly. at least it's so damn tasty.

ri-CAH-ta or ri-COH-ta

when you buy the fresh ricotta, you have to use it quickly. damn you, perishable foods.

so i ate a lot of pasta while i had the ricotta. it's so good and creamy and just faultless. this was a tasty dish, potentially the easiest i had made in a while.
1. cook pasta according to instructions. (i used organic whole wheat. i don't tend to buy the whole wheat, but i am attempting to branch out.)
2. chop a bunch of small tomatoes and basil.
3. drain pasta. mix with helping spoonfuls of ricotta.
4. add in basil and tomatoes. crush black pepper over the whole and add a shake or two of sea salt, to taste.
5. mix gently.
6. eat.

ahead.

this week, the recipe (there's one every week) in new york magazine was about sheep's milk ricotta, which i blogged about almost a year ago. so awesome. like i knew a secret.

i think i am going to make this recipe one of these days. i will let you know how it turns out.

sheep. baaah.

a few weeks ago, i was shopping in the farmer's market in union square. i love it there. it's madness on saturdays, but i am really into buying locally-grown/raised foods. it seems ridiculous to use so much energy on shipping the foods, especially if we can get them from upstate. most of the apples we eat are imported from elsewhere, even though new york grows many, many varieties. insane.

i bought some sheep's milk ricotta. sheep's milk is milkier, it seems. creamier in flavor. i wish i could remember the farm i bought it from, but, well, i can't. i had to use it quickly, and i had been promising blake ravioli ever since last time. i was much more patient with the process, and rolled the dough out smoother. they were much prettier; i made a sauce using del monte organic tomato sauce as a base (there are coupons on the cans these days!) and added green bell peppers, onions, garlic, and spices. we put some chunks of fresh mozzarella on top. tasty.