Prosciutto & Basil Topped Lemon Ricotta Pappardelle

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Awhile back, I (probably via Pinterest let’s be honest) came across Seasons & Suppers. This food blog, or “online food and cooking diary,” as its author describes it, is honestly what I aspire for our blog to be. First off, we like to think of our site as our own personal culinary diary as well. Secondly, her photography is gorgeous. Gorgeous is an understatement. Breathtaking. Spectacular. Drool-inducing. Stunning. Insert whatever superlative adjective you prefer. And all of the recipes I see on the site, I immediately want to make. Somehow, Jennifer (the author) produces dishes that are homey and down-to-earth, without “fancy” ingredients or techniques, yet every dish seems fit to serve the Queen of England. I distinctly remember the day I discovered the site. I just kept clicking and pinning, clicking and pinning. I wanted to save ALL of the recipes to attempt myself! With all of this being said, this is the first recipe of hers we’ve attempted. Why? I don’t know, but I suspect that deep in the recesses of my brain I don’t want to see my results side by side with hers.

When we decided to have pasta for dinner tonight, I immediately thought of this recipe I’d seen from Seasons & Suppers a few weeks back – Lemon Ricotta Pasta with Prosciutto and Pea Shoots. How perfect for spring! Ricotta provides for a lighter sauce than many other pasta dishes (like our favorite Homemade Pasta Carbonara) and the lemon certainly adds spring-like brightness. We did make a few changes for our version, namely the addition of basil and homemade pasta, but what a beautiful inspiration! One tip: eat immediately after serving. As the ricotta cools, it becomes less sauce-like. It tastes delicious either way.

In conclusion? Go check out Seasons & Suppers for beautiful food photography and a plethora of recipes. And then try this pasta dish, whether her version or ours!

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Prosciutto & Basil Topped Lemon Ricotta Pappardelle

(Adapted from Seasons & Suppers, clearly)
Ingredients: 
  • Pasta
    • 1 1/3 cup AP flour
    • 1/2 tsp salt
    • 2 eggs
  • Sauce
    • 1 tbsp olive oil
    • 1 shallot, minced
    • 1 1/2 cups ricotta
    • 2 lemons, zested & juiced
    • Fresh ground black pepper
    • Pinch of salt
    • 6+ slices of prosciutto, torn
    • Fresh basil
Instructions: 
  1. Prepare pasta as described in Our How To Make Basic Pasta.
  2. Once the dough has set, roll out and divide into quarters. Using the pasta roller attachment on the stand mixer, flatten out (to #5 if using KitchenAid’s model) or do it by hand. Slice into ~ 1/2 inch ribbons. Let the flattened dough rest on a floured surface.
  3. Meanwhile, in a deep sauté pan, or a sauteuse pan, heat the olive oil over medium. Once hot, add the shallots. Cook for 5 minutes, until fragrant.
  4. Mix together the ricotta, 1/3 cup of lemon juice & 2 tbsp zest, and several turns of fresh ground black pepper. Pour into the pan with the shallots. Turn heat down to low.
  5. When ready to cook the pasta, bring large pot of water to a boil. Salt liberally. Cook pasta for just 2 minutes, until al dente.
  6. Drain the pasta, reserving some pasta water. Add pappardelle to the pan with the ricotta sauce and toss well. Thin the sauce as desired with reserved pasta water (we did not use any). You may increase the heat here if your sauce isn’t quite hot, but do so gently.
  7. Once the sauce is warmed to your liking, serve the pasta into bowls and top with torn prosciutto, basil, a pinch of salt, and more fresh pepper if you desire.
Serves 2-4

Ropa Vieja

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As we’ve mentioned a million times, we use this blog as a vehicle to get us to branch out and try different dishes we wouldn’t have otherwise thought to make. I was browsing our recent creations recently and was struck by the thought that we’ve had a little bit of a geographic bias. Our branching out has ventured into the Middle East, the Mediterranean, and North Africa quite a bit… not surprising, given that we both really love the food and flavors of that region. But maybe we’re inadvertently limiting the scope of our branching…? I don’t know why, but after coming to this realization, I immediately settled on Cuban food for our next adventure.

After drooling over pictures of Cuban sandwiches for a little while, I landed on a recipe for Ropa Vieja, which many claim as the national dish of Cuba. If you speak Spanish, you may note that “ropa vieja” translates to “old clothes,” which is not the most appetizing name I can think of personally, but is evocative of the legend behind the dish. The story goes that an impoverished old man had family coming over for dinner. He had nothing to serve them, so he shredded and stewed some old clothes. After praying over his creation and cooking with so much love for his family, he found that he had a delicious stew to serve, though the shreds of meat still resembled his old clothes. As best my internet sleuthing can determine, the recipe came to Cuba and the greater Caribbean via Spanish settlers, with its roots hundreds of years ago in Spanish Sephardic Jewish cuisine and their home in the Canary Islands. Tweaks occurred in the ensuing years, and this dish is considered to be quintessentially Caribbean and Cuban.

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Ropa vieja is traditional served in Cuba with rice and black beans, so of course we had to make some Cuban black beans as well! This quick version uses canned beans, so they’re super easy to throw together. And its easy to see why the Cuban serve them in combination… delicious! After serving the ropa vieja on top of the rice, with the beans on the side, we realized that it was even better all stirred together! So go ahead and make a big messy plate – this dish isn’t on your table for its looks, that’s for sure!

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Ropa Vieja

(Adapted from Bon Appetit)
Ingredients: 
  • ~ 1 1/2 lb flank steak, brisket, or chuck roast (the chuck roast will cook the fastest)
  • 2 tbsp neutral oil
  • 2 onions, chopped
  • 2 red bell peppers, sliced
  • 8 cloves garlic, minced
  • 1/2 cup dry red wine
  • 1 tbsp paprika
  • 1 tbsp oregano
  • 2 tsp cumin
  • 1 tsp cayenne
  • 1 tsp brown sugar
  • Salt & fresh ground black pepper
  • 3 medium tomatoes, pureed
  • 2 bay leaves
  • 1 cup sliced green Spanish olives
  • 1 tbsp apple cider vinegar
  • Cilantro, for garnish
Instructions: 
  1. In a large Dutch oven, heat the oil over medium heat. Season the beef on both sides with salt & pepper. Once warmed, sear the beef on all sides briefly (~3-4 minutes). Remove to the side.
  2. Add the onions, garlic, and bell peppers. Stir to coat with remaining oil and again season with salt & some fresh ground black pepper. Cook until soft and fragrant, approximately 10 minutes.
  3. Deglaze the dish with the wine. Stir in the spices and brown sugar.
  4. Return the beef to the dish, along with the pureed tomatoes. Nestle the bay leaves into the liquid. Cover and turn the heat down to low. Braise the beef for 2 1/2 – 3 hours. You want to see a slight simmer if you peek under the lid.
  5. Uncover, skim off any fat on the top, and raise the heat so the liquid is simmering fairly vigorously. Shred the beef between two forks.
  6. Stir in the olives and vinegar. Cook at the simmer for just an additional 15 minutes. Taste and add salt as needed – we added a fair bit.
  7. Serve with rice and black beans, with a little cilantro on top.
Serves 4-6

Quick Cuban Black Beans

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If you peruse our blog, you’ll notice that we try to minimize our usage of prepackaged or canned foods. I think that if you showed Selim a can of cream of <fill-in-the-blank> soup, he’d shrivel up like a vampire exposed to garlic and sunlight. Sometimes it’s unavoidable and sometimes the convenience outweighs all other factors, but we do try to err on the side of fresh ingredients. With that being said, I’m not going to lie. Soaking beans overnight in preparation for cooking them the next day just is not my cup of tea. I know there are many people out there who consider canned beans an anathema, but honestly I don’t think they taste much different and they’re SO convenient and time-saving. So we definitely use them.

Hence our quick version of Cuban black beans here. Certainly, they probably would be better (and certainly more authentic) if we used dried beans, soaked them overnight, and cooked them longer with the herbs and spices. But this quick version provides for a superior flavor to time ratio, in my opinion. You get to jazz up your black beans with just a few additions and barely any active time in the kitchen, allowing you to focus your energy (culinary or otherwise!) elsewhere.

Quick Cuban Black Beans

(Adapted from Bon Appetit)
Ingredients: 
  • 1 tsp neutral oil
  • 1/2 small onion, diced
  • 1/2 green bell pepper, diced
  • 4 cloves garlic, minced
  • 1 15oz cans of black beans, rinsed & drained
  • 1/4 cup of stock (your preference)
  • 1 tsp oregano
  • 1/2 tsp cumin
  • 1 bay leaf
  • 1/2 tsp salt
  • Fresh ground black pepper
Instructions: 
  1. In a medium pot, heat the oil over medium heat. Once warm, add the onion, bell pepper, and garlic. Top with a few turns of fresh black pepper. Cook until softened and fragrant, approximately 6 minutes.
  2. Add the black beans, stock, and spices. Stir together.
  3. Lower heat to low-medium. Partially cover and cook for at least 10 minutes. With the heat turned quite low, you can cook long and allow the flavors to blend more!

Tangy Rice Pot with Chicken and Green Beans

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Let’s talk about sumac. In the US, it’s not a very common ingredient. I’m going to be 100% honest with you, internet… When I first saw a recipe with sumac as an ingredient, I immediately though about poison sumac, the third in the itchy trifecta of poisons ivy, oak, and sumac. Why would anyone want to eat that?? No one wants to and turns out, no one is. Looking into it, I learned that the sumac spice is made of ground Rhus coriaria berries, one of several dozen of plants in that genus. Poison sumac on the other hand is officially Toxicodendron vernix, but it used to be known as Rhus vernix! Hence the colloquial name that matches the other sumacs.

I came to realize that I’ve had sumac many times before, in restaurants and in pre-made spices mixes like za’atar. I just didn’t know what it was! When we started cooking more Turkish dishes since we started this blog, the lack of sumac in my spice cabinet became more noticeable. {Check out our sumac tag for other recipes we’ve made featuring this spice!} It took us a little while to find some, but check out your nearest Middle Eastern or Mediterranean grocer. Now that I’m an experienced sumac consumer, I want to put it on everything! I mean seriously, I have no idea why this spice hasn’t crossed over into mainstream American kitchens yet… It is delicious and can add such a unique flavor to many different dishes. I made up this dinner around the leftover lemon I had in the fridge from making Lemon-Lime Ricotta Cookies, and I thought I’d combine tang with tang and add the sumac. It worked well without being too sour or overpowering. It’s a perfect one pot dish for a weeknight, with fairly minimal hands-on cooking time.

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Tangy Rice Pot with Chicken & Green Beans

Ingredients: 
  • 1 tbsp+ neutral oil
  • 1 lb boneless, skinless chicken breasts
  • 1 medium onion, diced
  • 3 large cloves of garlic, minced
  • 2/3 cup rice, uncooked
  • Juice of 1 large lemon (~3 tbsp)
  • 1 1/2 cups chicken or vegetable stock
  • ~1lb fresh green beans, snapped into bite-sized pieces
  • 1 tsp paprika
  • 1 tsp sumac
  • Salt & pepper
Instructions: 
  1. Select a saute pan with tall sizes (alternatively, a dutch oven would work). Heat the oil over medium.
  2. Chop the chicken into bite-sized pieces and season with salt & pepper. Once the oil is hot, add the chicken to the pan. Cook for just 3-4 minutes, reducing the translucency, and then remove to the side. (The chicken will not be cooked all the way at this point.)
  3. Add a bit more oil if needed, then cook the garlic and onions. Season with some more pepper. Cook until fragrant and softened, ~5 minutes.
  4. Return the chicken to the pan, along with the rice, stock, spices, and lemon juice. Stir. Make sure rice is submerged in the liquid.
  5. Top with the green beans, pushing them down into the liquid gently. The green beans do not have to be completely submerged.
  6. Bring to a boil and then immediately lower heat to low. Cover, ensuring that the liquid is only lightly simmering.
  7. Cook over low heat for 30-40 minutes. Roughly halfway through, stir and then re-cover.
  8. Watch closely towards the end. Depending on your variety of rice, you may need a little more liquid or a little more or less cooking time.
  9. Season with additional salt as need. Ours definitely needed it, but we also used salt-free chicken stock.
Serves 4.

Lemon-Lime Ricotta Cookies

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This is our last batch of end-of-the-rotation thank you treats. Why? Because this week we are completing our LAST clinical rotation!! We graduate in almost exactly ONE MONTH, on May 11th! We’re really looking forward to be gainfully employed adults again.

⇑⇑ Current excitement level ⇑⇑

But don’t worry, we have one more delicious treat for this last month. These cookies are soft and almost cake-like, as is typical of Italian cookies made with ricotta, and full of bright citrus flavors. I think they’re just perfect for spring! Light and bright = spring, right? While Pinterest-ing, I kept coming across people saying how they usually “don’t like ricotta cookies because they’re boring.” Is that a thing? Who are you people who don’t like light, fluffy, cake-cookies? The whole point is that they TASTE good right??

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Lemon-Lime Ricotta Cookies

(Adapted from My Baking Addiction via Pinterest)
Ingredients: 
  • 2 cups sugar
  • 1/2 cup unsalted butter, room temperature
  • 2 1/2 cups AP flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 eggs, whisked
  • 16oz (whole fat) ricotta
  • 2 tbsp lime juice, divided
  • 3 tbsp lemon juice, divided
  • Zest from 2 limes
  • Zest from 2 lemons
  • 1 1/4 cup powdered sugar
Instructions: 
  1. Preheat oven to 350 degrees.
  2. In stand mixer or with a hand-held mixer, cream together sugar and butter.
  3. Sift together the dry ingredients in another bowl (flour, baking powder, salt).
  4. Zest and juice the citrus fruits. Combine the zests in a small ramekin and set aside. {You’ll likely only need the juice from 1 lemon and 1 lime, but I like to have the zest from both.}
  5. Add the eggs, ricotta, half of the citrus zest, and 1 tbsp each of lime & lemon juice to the bowl with the sugar and butter. Gently stir together.
  6. Slowly add in the bowl of sifted dry ingredients and mix until well combined.
  7. Line a cookie sheet with parchment paper or a silicone liner. Drop dough onto the cookie sheet in dollops of ~2tbsp each.
  8. Bake for 12-15 minutes, until the bottoms are a golden brown.
  9. Rest cookies on a rack to cool until easy to handle (15-20 minutes).
  10. While cookies are cooling, prepare the glaze. Whisk together the powdered sugar, the other 2 tbsp of lemon juice & 1 tbsp lime juice each, and remaining zest.
  11. Once glaze is smooth, dip the cookies into the glaze. Return the glazed cookies to the rack to sit until the glaze has hardened (~2 hours).
Makes ~4 dozen