Posts Tagged ‘tomato’

squash tart

What to do with all that awesome homemade ricotta from last week (other than boasting about it incessantly)? Here’s a recipe I dreamed of, and the reason I made the ricotta in the first place — the ricotta’s raison d’etre, if you will.

I’ve been seeing ricotta-squash tart everywhere recently, by which I mean at both Buttermilk Channel and Vinegar Hill House, both in Brooklyn, both homey new American style restaurants with a farmhouse decor. Aww.

And both with food that — while delicious — I felt pretty confident that I could duplicate at home. Well, this isn’t either of their tarts exactly, but it was pretty good nonetheless. What did I learn? I learned that if you make a good enough tart crust, and have good enough ricotta for the filling, and have good quality toppings,  you can make just about any kind of savory tart you want. (more…)

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This is an original Food Junta recipe, with no inspiration from anywhere other than my own imagination. Carbonara is typically pasta — usually spaghetti — with eggs, cheese, pork, and black pepper. You add the raw eggs directly to the pasta after it’s done cooking, and the heat of the pasta cooks the egg and makes it into a kind of sauce (though most recipes have you throw the whole thing into a skillet for a minute, just to be safe).

Mine is not technically a carbonara, nor is it even really following the exact method of making a carbonara. I just add the eggs on in here, and use the whole egg, not just the egg yolk, because what am I really going to do with a bunch of extra egg whites? But it is in the spirit of a carbonara, and the idea of a carbonara is what made me think of my last minute innovation to add the eggs (because I already had pasta, bacon, cheese, and black pepper…I felt like something was missing, and there was only one thing that could be). (more…)

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