Everytime I think of this dish, I always have Julia Child’s voice in my head say it with her distinct voice and it never fails to make me smile. Beef Bourguignon or beef Burgundy is a very traditional French dish. Simply put, it is a stew. The liquid used for this special dish is red wine which gives it a deep, rich flavor.
Making ricotta cheese is quite possibly the easiest thing to do and it saves you a whole lot of moolah. In the market, it costs about Php300.00 for a tiny container. I don’t know why more people don’t do it!
Ricotta cheese is actually a by-product of cheese production. Ricotta, translated, means “re-cooked’. The whey left when the curds are taken and separated is re-cooked and that becomes ricotta cheese. It’s a softer, fresher and whiter form of cheese used traditionally in Italy for savory or sweet fillings.
I thought of making this cloudy white cheese at home and since it lasts for 7 days, I’ll be sharing recipes on the many uses of ricotta cheese. It’ll be a 3-part series. Watch out for it! Soooo exciting!:)
Instead of beating the extreme heat today, I made my home even hotter by cranking up our oven and baking these hot and sinful cookies. At least I got a good sweat going before I head out to jog session with my best friend, Kat. (I have to burn the calories of eating half a cookie. Okay okay, fine! It was a cookie and a half, if you must know!)
What I like about this recipe is that most of the ingredients were already stocked in my pantry. If ever, the only thing you might have to go and buy is the white chocolate chips and you’re pretty much set to make these chewy double chocolate treat.
This season is all about warm, familiar and hearty food. Nothing ever beats a healthy serving of warm Apple Crisp with over-flowing scoops of Vanilla Ice Cream for the traditional taste but feel free to go crazy with sorbets, chocolate-y flavors, etc. to top your apple crisp with….