- Welcome to Food Allergy Support.
Posted by momma2boys
- December 19, 2014, 05:54:12 AMYou could use it in calzones instead of pizza too.
Posted by CMdeux
- December 19, 2014, 12:30:25 AMQuote from: Janelle205 on December 18, 2014, 06:37:37 AM
I've made grilled cheese with ricotta, onions, spinach, and mozzarella. Pretty good.
WOW. That sounds flatly-- amazing.
Posted by nameless
- December 18, 2014, 07:03:51 PMQuote from: SilverLining on December 18, 2014, 04:02:35 PMQuote from: Janelle205 on December 18, 2014, 06:37:37 AM
I've made grilled cheese with ricotta, onions, spinach, and mozzarella. Pretty good.
Would it go with mozzarella on pizza?
Oh yes - one of my favorite local pizza places has a ricotta spinach pizza. It has the usual sauce on it and mozz/pizza cheese plus fresh tomatoes. Just plops of ricotta here and there.
Posted by SilverLining
- December 18, 2014, 04:02:35 PMQuote from: Janelle205 on December 18, 2014, 06:37:37 AM
I've made grilled cheese with ricotta, onions, spinach, and mozzarella. Pretty good.
Would it go with mozzarella on pizza?
Posted by YouKnowWho
- December 18, 2014, 09:47:26 AMI eat it straight from the tub 
Posted by Janelle205
- December 18, 2014, 06:37:37 AMI've made grilled cheese with ricotta, onions, spinach, and mozzarella. Pretty good.
Posted by hedgehog
- December 18, 2014, 06:04:04 AMLemon ricotta cookies. Yum!
Posted by nameless
- December 17, 2014, 07:44:28 PMoh I love cheesecake made with a good ricotta - so much lighter!
Also...this...mini version in cupcake tins?
http://allrecipes.com/recipe/ricotta-pie-old-italian-recipe/
Also...this...mini version in cupcake tins?
http://allrecipes.com/recipe/ricotta-pie-old-italian-recipe/
Posted by GoingNuts
- December 17, 2014, 07:06:01 PMHow about cheesecake?
Posted by Macabre
- December 17, 2014, 06:20:39 PMWe make a tart like that with beets and carmelized onions--but with goat cheese.
Posted by nameless
- December 17, 2014, 05:24:52 PMthe hardest part was waiting an hour for the onions to caramelize. That was super simple though too. Med-low heat with butter & olive oil. Stir every 10 minutes. AWESOMENESS ENSUES!
It was REALLY light too. Not good cold. I'd want it warmed with the crust crisped and bacon crisped on the top. So...fresh out of the oven and cooled slightly I think is the way to go.
Next time I'd double the amount of onion...only put onion in with the ricotta with the onion/bacon on top. Oh - and MORE THYME and a little more salt and pepper.
It was REALLY light too. Not good cold. I'd want it warmed with the crust crisped and bacon crisped on the top. So...fresh out of the oven and cooled slightly I think is the way to go.
Next time I'd double the amount of onion...only put onion in with the ricotta with the onion/bacon on top. Oh - and MORE THYME and a little more salt and pepper.
Posted by SilverLining
- December 17, 2014, 01:18:39 PMThat does sound amazing.
Posted by CMdeux
- December 17, 2014, 12:47:21 PMWow. That sounds amazing, nameless.
Posted by nameless
- December 17, 2014, 12:02:38 PMthis --- was pretty darn awesome
adapted from http://shaunasever.com/2011/09/bacon-and-caramelized-onion-tart.html#more which is adapted from Cara Eisenpress and Phoebe Lapine's In the Small Kitchen
1 9-12 inch pie crust -- whatever will fit your tart pan
2-3 tablespoons unsalted butter and/or olive oil
3 medium yellow onions, peeled and sliced into thin half moons
2-3 cloves roasted garlic
2 teaspoons fresh thyme leaves
Kosher salt and black pepper
3-4 slices crispy bacon, chopped into 1/2" pieces
1.5 cups whole milk ricotta cheese
1 egg yolk
1 egg
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
6TB finely grated Parmesan cheese (from the deli section, not the canister)
The better your ingredients, the better and more awesome the tart. Use a nice smooth ricotta (not grainy, some brands are grainy) and use a good fresh grated parmesan from the cheese section and not the Krapft in the canister. Fresh thyme is a must.
1. Caramelize your onions nice and slow to awesomeness in butter or olive oil or a combo of the both. I like olive oil better. If you don't know how to caramelize the onions, go look it up...I mean...you are online right now reading this. It takes time...I did mine for an hour over ML heat. Set aside.
2. Cook yer bacon and chop into 1/2" or so chunks. Set aside.
3. Mix the onions with the roasted garlic. If you roast your own garlic, smash it up and just mix with a spoon so it mingles well with the onions. If it's roasted from a jar and diced, use a heaping tsp or more and mix in.
4. Mix in the thyme to the onion/garlic jam you just made.
5. Pre-heat oven to 400F and pre-bake the crust for 10 minutes. Prick holes in the bottom so it doesn't bubble up or use pie weights and foil.
6. Mix the ricotta with the egg yolk/egg, parmesan, salt, pepper. Toss half the onions in and mix.
7. Spread the ricotta out on the par-baked shell. Top with remaining onions and bacon.
8. Bake until the ricotta is set --- about 30-40 minutes. I had a hard time telling so I just kept poking at the middle with a knife to decide. Make sure it is at least 165F though! You might need to cover the top loosely with foil 20 minutes in. The bacon/onions could get a little bit too crispy.
Serve warm or room temp.
adapted from http://shaunasever.com/2011/09/bacon-and-caramelized-onion-tart.html#more which is adapted from Cara Eisenpress and Phoebe Lapine's In the Small Kitchen
1 9-12 inch pie crust -- whatever will fit your tart pan
2-3 tablespoons unsalted butter and/or olive oil
3 medium yellow onions, peeled and sliced into thin half moons
2-3 cloves roasted garlic
2 teaspoons fresh thyme leaves
Kosher salt and black pepper
3-4 slices crispy bacon, chopped into 1/2" pieces
1.5 cups whole milk ricotta cheese
1 egg yolk
1 egg
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
6TB finely grated Parmesan cheese (from the deli section, not the canister)
The better your ingredients, the better and more awesome the tart. Use a nice smooth ricotta (not grainy, some brands are grainy) and use a good fresh grated parmesan from the cheese section and not the Krapft in the canister. Fresh thyme is a must.
1. Caramelize your onions nice and slow to awesomeness in butter or olive oil or a combo of the both. I like olive oil better. If you don't know how to caramelize the onions, go look it up...I mean...you are online right now reading this. It takes time...I did mine for an hour over ML heat. Set aside.
2. Cook yer bacon and chop into 1/2" or so chunks. Set aside.
3. Mix the onions with the roasted garlic. If you roast your own garlic, smash it up and just mix with a spoon so it mingles well with the onions. If it's roasted from a jar and diced, use a heaping tsp or more and mix in.
4. Mix in the thyme to the onion/garlic jam you just made.
5. Pre-heat oven to 400F and pre-bake the crust for 10 minutes. Prick holes in the bottom so it doesn't bubble up or use pie weights and foil.
6. Mix the ricotta with the egg yolk/egg, parmesan, salt, pepper. Toss half the onions in and mix.
7. Spread the ricotta out on the par-baked shell. Top with remaining onions and bacon.
8. Bake until the ricotta is set --- about 30-40 minutes. I had a hard time telling so I just kept poking at the middle with a knife to decide. Make sure it is at least 165F though! You might need to cover the top loosely with foil 20 minutes in. The bacon/onions could get a little bit too crispy.
Serve warm or room temp.
Posted by SilverLining
- December 17, 2014, 11:29:29 AMQuote from: becca on December 17, 2014, 10:51:04 AM
Cannoli!
May I ask why you do not make lasagna anymore? I typically use if for that or stuffed shells. I also do a lazy lasagna, with rotini noodles and sauce and cheeses all mixed in a casserole style presentation. Oh, you can add meat to the sauce as well.
We've found a safe brand that we all like. It's cheaper to buy than to make.