Farmhouse Delivery Blog

Ricotta Fritters

Ricotta Fritters

6 eggs

1/2 c. sugar

1 pound whole milk ricotta cheese

2 1/2 c flour

1 heaping Tbs baking powder

1 tsp vanilla

1/4 tsp freshly grated nutmeg

oil for frying

powdered sugar or cinnamon sugar (1 c sugar + 2 tsp cinnamon)

In a large bowl, whisk the eggs, sugar, ricotta, flour, baking powder, vanilla and nutmeg just until blended (over mixing will make fritters tough).

In a deep, heavy pot or electric fryer, heat 2-3 inches of oil to 325. Drop the batter by small ice cream scoopfuls or rounded tablespoon into the oil and fry for 2-3 minutes, turning often. Don’t crowd the pot–fry in batches if necessary. Drain on brown paper bags and repeat until all are fried. Dust with powdered sugar or roll in cinnamon sugar. Best served warm immediately.

Black-Eyed Pea Curry with Kale

1 pound dried black-eyed peas, soaked overnight and cooked until just tender

2 mall onions. halved lengthwise and cut into thin half-moons

3 cloves garlic, minced

2 Tbs grapeseed, canola or peanut oil

8 cardamoms, pods opened and seeds removed

2 tsp coraiander seeds

1 tsp yellow mustard seeds

1 tsp cumin seeds

2 tsp ground tumeric

3 small jalapeños, seeded and minced (leave seeds in for a hotter curry)

1 32 oz can whole tomatoes with juice, crushed by hand

1 can coconut milk

large handful cilantro, chopped

2 limes

1 bunch kale or other hearty greens, stems removed and chopped into 2″ pieces

Heat oil in a dutch oven over medium low heat. Add onions and garlic and soften until light golden brown, about 15 minutes.

Place cardamom seeds, coriander, cumin and mustard seeds in a small skillet and heat over medium high heat until fragrant (should take about 30 seconds). Place in a mortar or spice grinder and crush or grind coarsely. Add to the softening onions and garlic along with the turmeric and jalapeños and sauté until pepper softens slightly. Add crushed tomatoes and salt and pepper to taste. Add the drained, cooked peas, partially cover and simmer over low heat for about 45 minutes.

Correct seasoning and add coconut milk. Quickly steam or stir fry the kale until leaves are just wilted, then add to the curry. Add lime juice, and serve with hot basmati rice and chopped cilantro.

Paparadelle with Kale Pesto & Toasted Pine Nuts

www.jodyhorton.com

Valentine’s Day shouldn’t have to hurt. Yet not a February 14th ever goes by without the excruciating memory of the night I had my heart and spirit utterly broken–not by a person, but by a restaurant, and by my own inability to recognize my limits. It started with my unwillingness to say no to my “front of the house” manager when she decided to go to Seattle to see the Vagina Monologues on the busiest day of the year. Neither could I say no to the desperate men calling for reservations long after we were completely full. Nor was I able to stop myself from planning a special multi course menu I had neither staff nor resources to carry off (cue close-up shot of multi-course “dessert tasting” that included tiny creme brûlée spoons, each individually tied with pink ribbon). And then there were handmade Valentine’s for my children’s classmates and homemade treats to bring to school, because it wasn’t their fault their mother decided to open a restaurant. The night ended in a slow-motion disaster of fire and slippery floors and exploding champagne bottles and not enough napkins or plates and disgruntled men watching their romantic hopes for the evening dwindle and fade. When it was all over, I went home and cried so hard I sounded like a dog barking. It probably wasn’t really all that bad, but I hate feeling like I’ve failed people, and it wasn’t a good night–too much work and too little enjoyment for everyone involved. It’s the scene that always replays through my mind when people ask if I miss having a restaurant.

I’ve never been out to a restaurant on Valentine’s Day since. If you do go out, and it’s hectic and expensive and hurried, be nice to the restaurant people, please. For me now, February 14th is all about making three kinds of chocolate treats, spending the evening in our drawstring pants if we want, handmade cards, glitter underfoot for days, icy cold pink champagne in front of a fire, warm comforting food in big bowls, an unhurried night with the people I love the most. And, especially on February 14th, I don’t miss that restaurant at all.

Paparadelle with Kale Pesto and Toasted Pine Nuts

1 bunch kale, washed and leaves torn

1/4 c pine nuts, lightly toasted

2 cloves garlic, peeled and sliced

1/4 c grated parmesan, plust more for serving

1/2 c olive oil

salt & pepper

1 package paparadelle, cooked al dente

Bring a large pot of salted water to a boil, Plunge kale leaves in water, then immediately drain and plunge into ice water to stop the cooking. Drain in colander, then lay on paper towels to extract as much water as possible. Place in the bowl of a food processor with garlic, parmesan, and all but 2 Tbs of toasted pine nuts. Add a generous pinch of salt and pulse briefly to combine and chop. With machine running, drizzle in olive oil until you achieve a loose pesto-like consistency with some texture remaining.

Meanwhile, cook pasta to al dente, drain & reserve 1 cup of cooking water. Place pasta in a large bowl, add big spoonfuls of pest and some pasta cooking water to loosen it al up. Toss until noodles are coated with pesto, then serve in big warm bowls, topped with additional toasted pine nuts and grated parmesan.

www.jodyhorton.com

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