Sicilian Blood Orange Salad

January 28, 2009 by 37 Comments

Although I didn’t get these in Sicily, ( I wish I did!!), I’ve been seeing them all over the stores around here. Originally blood oranges came from Sicily, but now they’re popping up all over the US, in fact they’re grown in Texas and California.

They’re in season right now so if you get a chance to try these, please do. Easy to spot with their distinctive dark washes of red on the outside. I love their appearance, and their flavor is great in sweet or savory dishes.

Don’t you just love the color? Look at all that juice coming out!
I decided to use mine in a simple salad. Sliced blood oranges, baby spinach, red onion, crumbled Gorgonzola, and the best extra virgin olive oil you have, season with salt, and freshly ground pepper.
The olive oil mingled with the juice of the orange makes a perfect dressing.
If you haven’t already tried these, grab some while they’re still in season!!
Buon Appetito!!!
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37 Comments Filed Under: Salads Tagged: ,

Ricotta Pots with Blueberries!

January 25, 2009 by 52 Comments

Ricotta, savory or sweet has always been a favorite of mine. In this recipe ricotta has been transformed into an elegant, almost souffle like, dessert. What I love about this, is that you can change it up with different berries, nuts, and flavors all to your liking.
Just stick to the amounts specified, and be creative! Blueberries, raspberries, blackberries, as well as, pistachios, almonds, and hazelnuts all would go well.

The recipe serves four, using four, 8oz ramekins. Heres what you’ll need!
4 Eggs Separated
1/2 Cup of Superfine Sugar
12 oz of Fresh Ricotta
1/4 Cup finely Chopped Pistachio Nuts
1 t. Grated Lemon Rind
2 Tbl. Lemon Juice
6 To 7 oz Fresh Blueberries

1. Preheat oven to 350F. Beat the egg yolks and sugar in a small bowl until pale and creamy.
Transfer to a large bowl and add the ricotta, pistachio nuts, lemon rind and juice and mix well.
2. In a separate bowl, whisk the egg whites into stiff peaks. Next, fold the whites into the ricotta
mixture, gently to keep the volume.
3. Lightly grease 4 individual, 1-cup ramekins. Divide the blueberries among them, then spoon
ricotta filling over the top. Place on a baking tray and bake 20-25 minutes, or until puffed
and lightly browned. Serve immediately, and dust with powdered sugar.
Buon Appetito!!
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Spaghetti Squash w/ Basil Brown Butter, Fontinella Cheese, and Toasted Pecans!

January 22, 2009 by 35 Comments

When was the last time you had spaghetti squash? For me, it’s been ages! I actually forgot how good it was. I actually got reminded of spaghetti squash while flipping through a magazine a few weeks ago. The recipe used brown butter sage, but seeing that I’m a basil kind of girl, I thought I’d change it up!

You could use toasted walnuts, pine nuts, hazelnuts, whatever you like. Same with the cheese, romano, parmesan, provolone, I happen to have fontinella on hand which tastes like provolone so I used that, which was excellent, nice and sharp!

I had this for lunch today all by myself, and I can honestly say, I enjoyed every bite!
Here’s what you do, it’s so easy!

1. Take a spaghetti squash, cut it lengthwise, scoop out the seeds, lightly oil it, and add salt and pepper. Place cut side down on a baking sheet in a 350F oven, for about 30 minutes or until knife goes through.
2. Toast your nuts in a saute pan, remove.
3. Melt your butter, toss in the basil, and cook till it browns.
4. When squash is done, take a fork and fluff up all the strands.
5. Pour your butter sauce all over, sprinkle with the nuts, and garnish with your favorite cheese.

It was so good I think I’ll have the other half tomorrow!

Buon Appetito!!

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