Category: ricotta

Healthy-Light Cooking to Fit into a "Maillot de Bain" : Sexy Salmon, Ricotta & Spinach, Plus a Summery Lime/Passion Sauce!

Posted on June 13, 2011 by fromBAtoParis

Et oui, I think most women go through the same momentum…around the month of June…we have to start considering getting into some sort of swimwear!!! and there we regret…so many sweet tarts…beef…icecream….so “OK, girls…time for fish!” Well, this fish is not that diet, but it’s fish….we digest it faster….and then it is not a question of going on a “horrible-food crusade” No, we have to get slim with style…!!

I have my mind set…and let me tell you that when I want something I don’t spare the efforts!! In one month I will fit inside one of these “maillots de bain” Yes! I’m in two minds between the Grace-Kelly blue “une-pièce”…oh so chic!…and the cherry-sportive one, to bring out my Roland Garros side (??!!) Do you think my husband will think I look like Sharapova?
One thing is sure, if you want to be considered the queen of French glamour (on the beach), “le maillot” has to be Eres!! Hide away your Banana Moon, or that bikini you bought at C&A….A French lady “Rive Gauche” only wears Eres!! (so expensive that you won’t even dare to get in the sea with it…well, the sales are coming, so I think I could afford a summer 2009 model ;D

“Maillot de Bain” photos: Eres Collection 2011

Have you noticed the word “maillot de bain”? How sexy the word is??? It’s not the same to talk about your “bathing suit” than saying “I will slide into my maillot de bain…” Why are French words connected with intimate wear so sexy??!! And “soutien-gorge”? (bra) Even pronouncing the word is sensual….What would Noam Chomsky say about this?

Ok…back to my fish….The salmon here has a ricotta-almond filling, and spinach on top….and the sauce is a mixture of lime, passion fruit, ginger, basil and butter (but a tiny bit, to give it its silky look!) You can do away with butter if you want, as I did…Didn’t I say I was dieting?

Enjoy it girls!

To make this Salmon, Ricotta & Spinach, you will need:
(4 servings)

*salmon, 4 pieces *spinach sprouts, 100gr *egg, 1 *ricotta, 150gr *almond powder, 50gr *garlic, 1 clove, chopped *salt & pepper *piment d’Espelette *olive oil *grated parmesan, 2tbsp

Pre-heat oven 180°C. Slice salmon in two (alongside) without actually separating the two parts. Combine the ricotta, garlic, egg, almond powder, salt& pepper, piment, and a little olive oil. (save some mixture to put on top ) Spread the mixture inside the fish, place some spinach leaves, and close. Spread the rest of the mixture on top, some spinach leaves. Fasten with a cotton thread. Sprinkle with some olive oil, salt & pepper, and parmesan. Cook 20/30′ (depending on how thick your fish is) Serve with the sauce.

For the Lime/Passion Sauce, you will need:

*lime juice, 1 *passion fruit juice, 2 (without seeds) grated ginger (to taste) *salt & pepper *piment d’Espelette (to taste) *butter, 80gr, melted *basil or dill, 1 tbsp, chopped

Combine all the ingredients. You can add 2 tbsp of coconut cream if desired.

Recipe adapted “Elle à Table”

Posted in diet, eres, fish soup, light cooking, ricotta, smoked salmon | 14 Replies

An Italian Moment: Summery Ricotta Tart, or When Inspiration Comes from the Amalfi Coast (Part I)

Posted on May 6, 2011 by fromBAtoParis

Geometric & Arithmetic accuracy for cutting and placing strawberries is required..AND patience!

Finally, with one year of delay (Yes, the volcano decided to keep quiet this time!), we were able to make our planned trip to Italy..the Amalfi coast, to be precise. And every time I go to Italy, I realise how much Italians have influenced the life, the memories, the taste of all Argentinians. The star of afternoon tea, coffee, or mate has always been in my family the ricotta tart…with its sweet lemony taste, and the special texture of ricotta…Of course our ricotta tarts were not like this one, they were more simple, like this one here. The one that I made for you is more of a “renegade”(?!), yes…like an Italian country village girl that dreams to be “Parisienne”….

But this is what these images of Sorrento inspired in me…I remember reading that many English poets, like Byron, D.H.Lawrence, or American Henry James went to Italy in search of inspiration..Some of them dreamt of Italy but never stepped on Italian soil..like Shakespeare, but he despicted so well the Juliet’s balcony in Verona, that we all believe that balcony really existed, when it did not (sorry to spoil the business of Verona’s tour operators!!)

In any case, looking for inspiration or for lazy “dolce farniente”, the Amalfi coast is a must because of its beauty ...and good food!

This is Capri, la Piazzeta!! I could have stayed there for hours, enjoying the sun, like a tortoise, chatting noisily with my family or friends…(yes, in Italy you chat noisily!!) Of course, the only thing that would make me leave my chair would be a detour at the several luxury jewelry shops!!! Please, God or whoever is in charge of this…in my next re-incarnation I would love to be the spoilt, protected lover of some Italian viscount, who would have as only penchant to buy me rings!! I LOVE rings…Of course, I did not dare to come up with the suggestion of another ring to my husband because he (unlike my Italian viscount) would have probably locked me inside the clock tower you see in the photo surrounded by all the pidgeons (which I hate!)

Here is Anacapri (on the same island but higher). Less classy, probably more authentic..We had lunch in the little restaurant you see there, in the sun, because technically speaking, we were freezing in Italy!! (yes, only fifteen days ago, it was very cold! ) I had the best spaghetti a la vongole in my life!!! I don’t know what the cook had used, but the taste was incredible!

On another, nearly stormy day, we went to Positano..Sometimes, the lack of sunlight makes settings more dramatic, colors acquire a different hue…The little colourful houses perched on the hills, lemons, artichokes everywhere!!! huge artichokes, the bells of the churches announcing mass, “pepperoncinos” hanging from walls…widows in black, children playing football, chianti…beautiful girls in exuberant bodies….handsome young men..perfect Roman noses….in one word? Italy!!

Initially, I was going to top the tart with pears, but when I went to the market, five boxes of “gariguettes” (extremely perfumed French variety of strawberry) were being sold at 4 euros!!! so…..

A piece of this tart and a capuccino…what can else can we expect from life? Italian heaven…!

Well…if Marcello joined me, I wouldn’t mind…(actually I would have adored an imaginary RDV with Marcello (yes, this is why I don’t quite like Catherine Deneuve!)

And you know, there are thousands of photos where he is looking so elegant in his suits..Mamma Mia!!!, but here, he is like the essence of Italy! I can imagine the face of Catherine Deneuve!!! having breakfast with him in “such a state” Oh, mon Dieu!!!

Marcello, if we had met, I would have made for you ten of these ricotta tarts!!!

Enjoy it!!

To make this Ricotta Tart, with strawberries, you will need:

For the Pâte Sucrée: follow my eternal, classic recipe here

Then,

* ricotta, 500gr *sugar, 100gr *egg, 1 *yolks, 3 *zest of lemon, 1 *corn flour (Maizena), 1tbsp *butter(melted), 1 tbsp *strawberries, many!! (I can’t say the exact quantity because that will depend on their size, but at least 1/2 kilo)

Roll out the pâte sucrée (1/2cm high), trying to have a circle slightly bigger than the intended mold. Put it on parchment paper, and on a baking tray. Put on top your ring mold (here 20cm, previously brushed with butter). Press so that the excess is cut. Take it to the fridge (min 30′) Remember each time you work with this pâte, that it has to be very cold otherwise it breaks easily.

Pre-heat oven 180°C. In a stand-mixer (or a hand one) whisk the ricotta with the sugar till creamy. Then add the agg, and then the yolks, one by one. Finally the lemon zest, and the butter and corn flour.

Remove your mold from the fridge, and immediately, pour the batter in. Take it to the oven. Bake around 30′, till the ricotta becomes golden brown and has set!

Slice the strawberries thinly (photo) and start placing them, on the outer circle of the mold, one on top of the other, leaving one third of the strawberry free (this is difficult to explain but the photos show that clearly!) When you finish, if you are not eating the tart immediately, brush the strawberries with an apricot gelée (dissolved in a bit of water) There are also special products (gelées) for this in bakery professional shops.

Posted in amalfi, Italian, mini tartlets, ricotta, strawberries, trip | 27 Replies

Healthy Cooking..after Christmas ! Ricotta, Artichoke & Pistachio Ravioli, made with Chinese Dough!

Posted on December 27, 2010 by fromBAtoParis

Et oui…I think we have all committed the same “sin” these days…gluttony! Well, but it’s almost natural….isn’t this what family reunions are about? (Indulgent Cristina speaking from…Purgatory!) Then, we all make ourselves the same promise…no more overeating for…24hs? This is why I thought these ravioli were “perfect”…the fact that they were made with Chinese dough makes them light…you don’t eat dough! you eat the filling! in this case, ricotta cheese, sauté artichokes, and grilled pistachios, for the crunch!!

And you don’t have here any buttery, or creamy sauce! Just the same home-made chicken stock you boil them in..plus a dash of persil juice! Well yes! these ravioli are worthy of a Clinique La Prairie restaurant….(?!)

Plus, making them is a lot of fun! I have to be honest and say that I bought the artichokes, to save me the trouble of boiling and peeling them….The Chinese ravioli dough comes in squares!

So, it’s a kind of game….just a few minutes and your army of ravioli is ready!

Before leaving you, I would like to tell you that I got a blogger visit here in Paris. Jennifer, from Adventuresome Kitchen is spending some days here with her lovely family, and she kindly contacted me to see if we could meet “live”…I feel so happy and lucky to have met such wonderful people, to have been able to exchange views on food and blog stuff, AND to have had the opportunity to “spoil” her daughters, that are the sweetest creatures I have ever seen! Jennifer writes and cooks mostly gluten-free ! I invite you to pay a visit to her blog!

Now yes, going back to my ravioli… Buon appetito!!

For the recipe, see below

For these Ricotta/artichoke Ravioli, you will need:
(serves 4)

*chinese ravioli dough, 50 squares * artichokes, 1 jar (4) * ricotta cheese, 200gr * grilled pistachios, 20gr (coarsely chopped) *home-made chicken stock, 800ml *olive oil, 1tbsp * salt, pepper (to taste) *piment d’Espelette

Cut the artichokes in 0,5cm dice. Sauté them in the olive oil 5′. Season with some salt and piment d’Espelette. Drain. Combine with the ricotta and grilled pistachios. Rectify seasoning. Arrange the dough squares on cutting board. Brush them with water. Put a teaspoonful of the ricotta/artichoke mixture in the middle. Place the other square on top. Push the air out with your fingers, from the edge of the filling to the edge of the pasta. Use a cookie cutter the size of the filling to avoid having extra dough. Cut the ravioli. Take the stock to a boil. Then lower the heat. Pour your ravioli in it (you can do it in separate batches, don’t put too many in the saucepan. Once they bounced back to the surface, remove them from the stock. Serve with a little bit of chicken stock, and some persil juice (to do this, dip a bouquet of persil in boiling water 1′. Then, remove and refresh in icy water. Drain. Mix the persil with some olive oil)

Recipe by Guy Martin (adapted)