Ricotta Pancakes

When I look back on this period of our lives — and I do sincerely hope that we’ll be looking back on it someday and that quarantine isn’t just a new way of life — there are certain cultural artifacts that’ll remind of me this time: The Leftovers (which we marathoned at the start of the pandemic; it’s very on-the-nose and also very good), The Nilsson Sessions (my go-to cooking music these days), The Patrick Melrose novels (read them over the past few months), Parting Glances (an incredible movie that we watched in our Zoom movie club), and, most relevant to your interests: ricotta pancakes.

How did I arrive at these ricotta pancakes? I can trace it back to my friend Diana telling me about Farm Fresh To You (a great CSA) and the incredible ricotta that they carry from Bellwether Farms. I signed up and started getting the ricotta every week — it comes in a little basket, so the whey drains out and the ricotta is extra thick — and at some point I had a ricotta pile-up. Instead of just eating it with a spoon (a viable option, considering how good it was), I decided to treat ourselves to ricotta pancakes one morning for breakfast.

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Tomato Salad Shakshuka

The greatest sin you can commit at any dinner party, as far as I’m concerned, is to not have enough food. ALWAYS, ALWAYS make too much. There are two reasons for this: 1. No one ever leaves a dinner party saying, “My oh my, there were far too many delicious things to eat!” and 2. Whatever doesn’t get eaten, you can use the next day.

And sometimes — not always, but sometimes — the thing that you make the next day is even better than the thing you made for the dinner party. Case in point: this tomato salad shakshuka which, hyperbole police alert, may be the single best thing that I’ve cooked this year.

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Doctoring The Bagel

Writing this post on a hot Tuesday afternoon feels wrong: this is definitely a Sunday morning post. It’s what we did this past Sunday morning and what you should do this upcoming Sunday morning. So file this one away for the weekend, okay?

Here’s what we’re talking about: how to turn a bagel that you don’t make yourself (though you certainly can) into something special. You’ll need: two bagels and two packets of cream cheese. Then take a trip to the farmer’s market and come back with…

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Taste The Rainbow Chard Frittata

Craig and I have a routine we do on Mondays. He pours a glass of wine and asks, “Want some?” and I say: “I don’t drink on Mondays.”

It’s not that funny, but it happens almost every Monday. “I don’t drink on Mondays.” It’s basically my catchphrase. I say it because I do drink wine on weekends, and frequently on nights that aren’t Mondays, but on Mondays I give my body a break. That was until yesterday.

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Whole Date Oatmeal

I’ve been making the same oatmeal almost every day for the past few weeks and the time has come for me to share it with you.

There’s a good thing and a bad thing about this oatmeal recipe. The good thing is that it only has three ingredients, unless you also add butter (as the title above the title on this post says). The bad thing about this oatmeal recipe is that it features the single ugliest picture I have ever taken of food in my life. You’re about to see that picture, but I don’t want it to scare you. Just imagine it like those pods in the movie Cocoon, sitting at the bottom of the pool, waiting to hatch into aliens who will guarantee you everlasting life. At least I think that’s what happens in Cocoon? It’s been a long time since I’ve seen it.

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Berry Blasted Oatmeal

There are two kinds of childhoods to have in America: the one where you’re allowed to have sugar cereal and the one where you’re not.

I’m the product of the former sort of childhood and Craig’s the product of the latter. If scientists were to study us to see how my consumption of Lucky Charms, Corn Pops, and Frosted Rice Krispies (yes, that was a thing) and Craig’s non-consumption of these breakfast sugar bombs affected us in later life, they probably wouldn’t be surprised to learn that I have an enormous sweet tooth and Craig usually wants to skip dessert. Also, I do crossword puzzles in pen, get to the movies twenty minutes early, and I almost always choose escalators over elevators when given the choice. Whether this is the result of eating sugar cereal as a child is anyone’s guess.

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A Most Excellent Breakfast Taco

One reoccurring theme you’ll discover on Amateur Gourmet 2.0 is that I watch a lot of PBS cooking shows. I learned how to make a daiquiri watching Simply Ming, and then, watching Rick Bayless’s show, I learned how to make a most excellent breakfast taco.

If Ned Flanders became human and grew obsessed with Mexico, he’d have a show a lot like Rick Bayless’s. There’s an “aw shucks” charm to Bayless, but also a huge breadth of knowledge, which–at the end of every episode–he translates into something you can do at home. (Some have accused Bayles of cultural appropriation, but I don’t think that’s true of his show: most of it is a platform for Mexican chefs to show off what they do.) Anyway, this breakfast taco…

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Oatmeal with Toasted Coconut, Almonds, and Golden Raisins

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I’m no oatmeal expert, but I do make a lot of oatmeal. OK, maybe I am an oatmeal expert.

For a while, I was toasting the oats in butter (a trick I once wrote about here) which kind of makes the oatmeal taste like buttered popcorn. When I’m feeling indulgent, I’ll cook Irish oats and old-fashioned oats in a combination of whole milk and water, à la April Bloomfield’s English porridge. Lately, though, I’ve been keeping my oatmeal healthy: just water and then a few flavor-enhancing ingredients that make it feel special without making it too sugary or fatty.

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