Lemon Ricotta Biscuits, how do I love thee? Let me count the ways....

Where oh where do I begin? Let's start with the texture... One of my favorite things about these "biscuits" is that they are more like a cross between a biscuit and a scone- which I just looove.  The melt-in-your-mouth kind of scone or biscuit, the kind that makes you reach for your coffee, close your eyes and say "mmmm." 

Don't believe me? Well let's talk flavor. The lemon, almond and ricotta are like best friends in this recipe.  The subtle tangy lemon, the sweet but bold almond, and the fluffy creamy ricotta create an impressive balance.  With none too overpowering, the results are pure perfection. 

Nonna's Lemon Ricotta Biscuits: Courtesy of Giada de Laurentiis
2 c. all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup granulated sugar, plus more for sprinkling 
1/2 c. unsalted butter, at room temperature
1 tbsp. finely grated lemon zest (from 2 lemons)
1 cup whole-milk ricotta cheese
1 large egg
1 tbsp. fresh lemon juice
1/2 tsp. almond extract
1/2 c. thinly sliced almonds

Yield: 12 Biscuits

1. Line 12 muffin cups with paper liners. Preheat the oven to 350 degrees F. Whisk the flour, baking powder, baking soda and salt in a medium bowl to blend. C: Use the paper cups!! I did not, and wish I would have because, although they still tasted great, the outside layer of the biscuit that touched the pan was a bit more cooked than the top of the muffin. (See pictures below)  

2. In a large bowl, using an electric mixer, beat 1 cup sugar, butter , and lemon zest until light and fluffy

Beat in the ricotta. Beat in the egg, lemon juice and almond extract. Add the dry ingredients and stir just until blended (the batter will be think and fluffy).  C: In my opinion, the batter will resemble sticky mashed potatoes. 

3. Divide the batter among the prepared muffin cups. Sprinkle the almonds and some sugar over the muffins. C: Pretty please don't forget the sugar on top!

Bake until the muffins just become pale golden on the top, about 20 minutes. Cook lightly serve warm or at room temperature. C:Definitely serve warm!

C:Notice the bottom of the muffin is a little more cooked, it could be that I left them in too long, but I bet using the muffin cups would have helped.

A note on lemon zest: 

The white, inner part of the rind holds the bitter taste, so be careful not to over-grate the lemon.

Over-grated lemon

Nicely-grated lemon :)

Cheers!
Claud

The Versatility of Omeletes

I have to admit, I'm pretty partial to pancakes (apple... banana... chocolate chip... mmmm), but every now and then, when I'm in the mood for something different, I'll go for an omelette.  They're easy, full of protein and the possibilities are endless when it comes to ingredients. 

Sunday morning I went through my fridge and was able to round up the following:

• Sun-dried tomatoes
• goat cheese 
• fresh basil
• red bell pepper
• 2 eggs

First heat up a drizzle of olive oil in a small non-stick pan.  Then whisk eggs in a small bowl with a tlb or so of milk and set aside.  Once the oil is heated, add all ingredients EXCEPT for the cheese.  (Side Note: I had always mixed the ingredients in with the egg and poured it all in at once, but on my honeymoon, I watched a resort cook make them, and she would always sauteed the ingredients first, it made such a difference! Since eggs cook so quickly, sometimes the ingredients will stay cold, so sauteing before adding the egg is a must).  

After about 3 minutes, give the eggs another quick whisk to reintroduce air bubbles, this makes the omelette nice and fluffy.  (I completely forgot this part during this go-round).  Add the egg to the veggies, sprinkle on the cheese and let cook for about 30 seconds... 

or until the top no longer has that glossy look. Now I had always tried flipping to help cook the egg on top, but then I always end up with more of a scramble then an omelette...

...so I did a little research, and learned that if you cover the pan while the egg is cooking, the steam will help cook the top.  Now, according to Wikipedia, it's normal for the top to be a little raw, but that's just not my style so I think I'll try covering it next time.  Once it's cooked, you fold it in half and serve. 

Overall, the omelette tasted AMAZING. Every flavor was so noticeable, and the goat cheese was an awesome alternative to your regular old shredded cheese.  But like I said, the great thing about omelets is that they're so versatile, so get creative!  Put your thinking cap on! This dish is almost impossible to mess up, and chances are, you've already got a handful of ingredients that would go great together. I will definitely make this again for breakfast OR dinner, and hope you'll give it a try, too!

Cheers!

Claud


P.S. Try it with a grapefruit mimosa - You'll never go back to the traditional version, trust me.