Go your way, eat the fat, and drink the sweet, and send portions unto them for whom nothing is prepared: for this day is holy unto our LORD: neither be ye sorry; for the joy of the LORD is your strength.
--Nehemiah 8:10, totally out of context, but nice anyway
We had panna cotta last night, after dinner with friends. I adapted a recipe from one of my favorite cookbooks, Patricia Wells' Trattoria
. A nice thing about this dessert, besides its excellent flavor, is that you can make it the day ahead. These proportions serve four.
1. Butter four 4-oz (1/2 c) custard cups or ramekins.
2. Mix together and allow to dissolve (it takes two or three minutes):
5. Pour mixture into custard cups or ramekins. Cover with plastic wrap. Refrigerate for several hours or up to a day.
You can serve the panna cotta in the cups, but I like to upend each onto a dessert plate and serve with berries. To get them out of the cups, set them in a little hot water for a few seconds and, if necessary, run a sharp knife around the edge to loosen.
The picture above left is from Wikimedia Commons. It looks a lot like our panna cotta, but was made with Greek yogurt instead of half and half. Sounds like an idea worth trying.
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Yesterday's fare (for us and two guests)
Peanuts, cashews, carrot sticks
Lasagna made with 1 lb chopped mushrooms, lots of garlic, 1/2 lb smoked turkey sausage, 2 diced zucchini, a few sun-dried tomatoes, 1 jar Trader Joe marinara sauce, about 12 oz part-skim ricotta cheese, one egg, minced dried parsley and basil, fresh-ground black pepper, a bunch of parmesan, and of course lasagna noodles
Salad made with arugula (cheap at Trader Joe's!), avocado, grape tomatoes, 1/2 orange bell pepper, a few button mushrooms; dressing of olive oil and balsamic vinegar
French bread made with 3 c white bread flour and 1/2 c corn meal (I use Bittman's recipe in How to Cook Everything
)
Wine: Rex Goliath chardonnay, Gnarly Head zinfandel
Panna cotta with blackberries, decaf coffee
We had panna cotta last night, after dinner with friends. I adapted a recipe from one of my favorite cookbooks, Patricia Wells' Trattoria
. A nice thing about this dessert, besides its excellent flavor, is that you can make it the day ahead. These proportions serve four.1. Butter four 4-oz (1/2 c) custard cups or ramekins.
2. Mix together and allow to dissolve (it takes two or three minutes):
- one package unflavored gelatin
- 2 Tbs half & half
- 1 tsp flavoring extract (you can use just vanilla extract, or you can combine vanilla with almond extract; I used 1/4 tsp almond with 3/4 tsp vanilla)
- 1 pint (2 c) less 2 Tbs (which you just used for the gelatin) half and half
- 1/2 c confectioner's (powdered) sugar
5. Pour mixture into custard cups or ramekins. Cover with plastic wrap. Refrigerate for several hours or up to a day.
You can serve the panna cotta in the cups, but I like to upend each onto a dessert plate and serve with berries. To get them out of the cups, set them in a little hot water for a few seconds and, if necessary, run a sharp knife around the edge to loosen.
The picture above left is from Wikimedia Commons. It looks a lot like our panna cotta, but was made with Greek yogurt instead of half and half. Sounds like an idea worth trying.
----------------------------------------------------
Yesterday's fare (for us and two guests)
Peanuts, cashews, carrot sticks
Lasagna made with 1 lb chopped mushrooms, lots of garlic, 1/2 lb smoked turkey sausage, 2 diced zucchini, a few sun-dried tomatoes, 1 jar Trader Joe marinara sauce, about 12 oz part-skim ricotta cheese, one egg, minced dried parsley and basil, fresh-ground black pepper, a bunch of parmesan, and of course lasagna noodles
Salad made with arugula (cheap at Trader Joe's!), avocado, grape tomatoes, 1/2 orange bell pepper, a few button mushrooms; dressing of olive oil and balsamic vinegar
French bread made with 3 c white bread flour and 1/2 c corn meal (I use Bittman's recipe in How to Cook Everything
) Wine: Rex Goliath chardonnay, Gnarly Head zinfandel
Panna cotta with blackberries, decaf coffee
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