Author Archives for KTE

How to Make the Crispiest Potatoes Ever

How to Make the Crispiest Potatoes Ever

Not lying when we say these are the crispiest potatoes you’ll ever eat 🤤#WeCook

Save the recipe on your Food Network Kitchen app, because who doesn’t love a crispy potato? https://food-network.app.link/cx7axOfxy1

crispy potatoes

Roasted Broccoli Salad

Check out my entire collection of broccoli salad recipes! Hello!  I have another awesome recipe combo for you today!  Some of my favorite recipes on this website are combinations of my favorite things.   A few years ago, my love for minestrone and Chili bore my Minestrone Chili.  Last week, I combined

Source: Roasted Broccoli Salad

Asparagus Dish

Some of you have asked me for this Recipe. Thanks to Chef Andrew Masciangelo of Savona Restaurant for teaching me to make this delicious dish many years ago. Head on over to their website to order tonight’s dinner – pickup or delivery!

For you who asked – the recipe for Creamy Mushroom Asparagus. Ingredients – 1/2 Lb assorted Mushrooms (3 different types – crimini and trumpet are two good choices); 2 TB chopped shallots; 1 cup white wine; 1 cup chicken stock; 1 pint heavy cream; 1 tsp chopped parsley; 2 bunches medium asparagus. Saute mushrooms & shallots in extra virgin olive oil, until liquid has extracted and evaporated. Add white wine and reduce until majority of liquid is gone. Add chicken stock and reduce until majority of liquid is gone. Add heavy cream and reduce by 1/4 and season with salt & pepper. Blanch asparagus in boiling water and when time to serve, spread mushroom sauce over asparagus and finish with chopped parsley and grated parmesan. Note: peel asparagus stalks with vegetable peeler before blanching. Gets rid of stringiness!

Source: Pat Nogar

ITALIAN LEMON RICOTTA CAKE

This Italian Lemon Ricotta Cake is light, fluffy, and full of flavor. Made with ricotta cheese and fresh lemon, you’re going to love this traditional Italian dessert that’s also great served as a breakfast or brunch treat. Equipment

ITALIAN LEMON RICOTTA CAKE
Ingredients
¾ cup butter, softened 1 ½ sticks
1 ½ cups sugar
15 ounces whole milk ricotta cheese
3 large eggs
1 teaspoon vanilla
1 large lemon, zested and juiced
½ teaspoon baking soda
½ teaspoon salt

Instructions

  • Preheat oven to 350 degrees. Grease a 9 inch springform pan using butter and powdered sugar; set aside.
  • In a large mixing bowl or stand up mixer, cream together the butter and sugar until combined. Add in the ricotta cheese and blend until light and fluffy, about 4 to 5 minutes.
  • Mix in the eggs, one at a time. Add in the vanilla, lemon zest, and lemon juice and mix to combine. In the same bowl, stir in the baking soda and salt. Lastly, add in the flour and mix until just combined, scraping down the sides of bowl to full incorporate all of the ingredients.
  • Pour the batter into the prepared springform pan. Bake for 45-55 minutes, or until the cake is set and a toothpick inserted in the middle of the cake comes out clean.
  • Let cool in pan for 15 minutes before removing the collar and base of the pan. Cool on a wire rack and dust with powdered sugar before serving.

 

Source: ITALIAN LEMON RICOTTA CAKE

ALTERNATIVE

Lemon-Ricotta Pound Cake

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

INGREDIENTS

  • 3/4 cup (1 1/2 sticks | 6 oz | 170 g) unsalted butter, at room temperature, plus more to grease the baking pan
  • 1 1/2 cups (6.75 oz | 196 g) cake flour (I use all-purpose)
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 1/2 (13 oz | 366 g) cups whole-milk ricotta cheese
  • 1 1/2 cups plus 1 tablespoon (12.5 oz | 360 g) granulated sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • zest of 1 to 2 lemons
  • 2 tablespoons freshly squeezed lemon juice (less than 1 lemon, usually)

INSTRUCTIONS

  1. Preheat the oven to 350ºF. Grease a 9-by-5-by-3-inch loaf pan (see notes above!) or 3 three mini loaf pans with butter (grease pans very well). In a medium bowl, combine the flour, baking powder and salt. Stir to blend.
  2. Using a mixer, cream the butter, ricotta and granulated sugar until blended, about 3 minutes — I never really go over three minutes, and it’s ok if there are some visible pieces of butter. In other words, the batter will not look entirely smooth (see photo). With the machine running, add the eggs 1 at a time. Add the vanilla, zest and lemon juice until combined. Add the dry ingredients, a small amount at a time, until just incorporated.
  3. Pour the batter into the prepared pan and bake until a toothpick comes out clean and the cake pulls away from the sides of the pan, 50 to 60 minutes (or 5 to 10 additional minutes — cover loosely with foil if top is getting too brown) for standard loaf pan and 40 to 45 minutes for mini pans. (Note: Times might vary dramatically depending on the type of pan you are using. If you are using Pyrex or Corningware or some other glass or ceramic loaf pan, the loaves might take an hour or an hour and 15 minutes to bake. If you notice the top browning too much before the cake is finished, cover it loosely with a sheet of aluminum foil.) Let cool in the pan for about 15 minutes, then run a knife around the edges of the pan(s) and transfer loaf/loaves to a rack to cool completely.