Ricotta Dumplings...the experiment

https://www.bonappetit.com/recipe/ricotta-dumplings-with-asparagus-and-green-garlic

So...above is the link to ricotta nirvana. I made these earlier but wasn’t happy with the texture because the ricotta was too wet. I had purchased a large tub for something else and had 2 cups leftover which I dried and drained to a crumbly consistency like the recipe called for. Since the cheese was going south I had to do something with it and I decided to just make the dumplings then freeze them and serve later. Let’s see how that goes!

Nice huh? The mix has to be just right and perfect little half moons fall off the tablespoon...now into the freezer.

A Post for Joel...

I tried to send Joel a jpeg of the icon he commissioned but he cannot open it where he is so I am posting it here for him to see.

Saturday Grillin...

Blueberry Cheesecake Gallette

Smoked Baby Backs. 

Brenda went to visit her folks and left me to my own devices this weekend. Mackenzie and Ben are working but Nick agreed to a rib dinner so I started early today to get a nice smoke on these baby backs with my new Weber grill. I decided this needed a real BBQ sauce of my own making so I pulled the recipe I needed from Cook’s Illustrated ‘Summer Grilling’ from 2011 for a simple pantry sauce I could throw together. It never disappoints.  

Quick Barbecue Sauce

1 medium onion peeled and quartered

1/4 c water

1 cup ketchup

5 tbls molasses

2 tbls cider vinegar

2 tbls Worcestershire Sauce

2 tbls Dijon mustard

1 1/2 tsp Liquid Smoke

1 teaspoon Hot Sauce

1/4 tsp black pepper

2 tbls vegetable oil

1 med garlic clove pressed and minced

1 tsp chili powder

1/4 tsp cayenne

Process the onion and water in a food processor until it resembles slush. Pass through a strainer, pressing on the solids to get 1/2 cup liquid. Discard the pulp.

Whisk  the onion juice, ketchup, molasses, vinegar, liquid smoke, pepper sauce and pepper in a bowl. Set aside.

Heat oil in a large non reactive sauce pan and add garlic, chili powder and cayenne. Cook about 30 seconds then add the ketchup mixture. Bring to a boil then reduce heat and simmer for 25 minutes till thickened and flavors are melded. Cool before using.  

For the Blueberry Cheesecake Gallette, I used this recipe:

https://www.foodnetwork.com/recipes/blueberry-cheesecake-galette-2269192