Last week, my friends Danny and Katy and I finally made good on a volley of “LET’S MAKE RICOTTA” text messages. What? You don’t text your friends about cheese?
I had cheesemaking on my 30-before-30 list, a my friend even got me a sweet kit, but Emmett and I always seem to drink all of the milk in the house before I can manage any attempt to morph it into cheese. Danny is on a make-things-and-document-it kick, and I knew he’d DIY-d ricotta before, so I talked him into inviting me over to whip up a batch, especially since we don’t see each other at YNPN Des Moines board meetings any more. (Tear.)
We donned aprons and made this creamy Smitten Kitchen ricotta because pretty much every post on Smitten Kitchen is a mouthwatering gem and they could attest to its taste and ease. Making the ricotta was insanely simple. The Heggens have way nicer kitchen utensils and even bought a bottle of silly alcohol-free red wine for me. The ricotta takes just a few minutes on the stove, and then we had to let it drain/firm up, so could hang out on the back porch and chow chips and drink “wine” and talk about the situational leadership model I learned about at a retreat. Because we’re geeks.
We went a step further and turned half the ricotta into spinach-and-ricotta dumplings, sauteed in marinara sauce. They were pretty delish. I can’t find the Cooking Light recipe online (it’s in the current issue), but this is pretty similar.
Joe and Emmett came over for dinner after the cooking sesh/Emmett’s nap, and Danny even let Emmett try out his ukulele.
I’m pretty terrible at making time to hang out with my friends. But I’m a champ at eating Sunday dinner. So, we should probably make and eat Sunday dinner with friends a lot more often.