The DiSanto's Posts
Tried to recreate mom’s dinner from Maitre D’.
“Ricotta Gnocchi, house made, butternut squash, sage brown butter”
Liked the Gnocchi, got a great scalded on the brown butter, squash was good but I thought the dish was too rich- I would like the Gnocchi and butter and call it a day!
Ken & Sue retiled their entryway and redid their steps…looking good!
Mom, Dad & Kris did a little shopping and replaced the bookcase and table, added a rug, pillows and hung the prints Farley got for them. Beautiful!
The plummer made it! Tub too large- had to cut through my den wall and studs to get it in…hope this is worth it. Twice as long to do, probably more $$$ and more work to accomplish clean up (repaint bathroom and den walls).
My bathroom has looked like this for 1 week- the guy we hired demo’d it and we have been waiting 1 week on a plummer- my patience is wearing thin! Silvie did think it was fun that my bathtub is in my living room. We are putting back in a tub because of Linda’s legs- hope soaking them will help.
1 gallon whole milk
1 cup cream
1 quart buttermilk
In a very large, heavy duty pot add the milk, cream and buttermilk. Heat over medium/low heat stirring only occasionally so the milk doesn’t scorch on the bottom of the pan. On the pot, clip on a candy thermometer or use an instant read thermometer. Heat the milk mixture to 200 degrees F. Remove from the heat and let the mixture stand for 30 minutes. Place a wire mesh strainer over a very large bowl or pot. Pour the mixture through a wire mesh strainer that has been lined with 4 layers of cheesecloth. Gently stir the curd to release the liquid or whey from the ricotta. Cover the ricotta completely with the ends of the cheesecloth. Leave in the strainer and place in the refrigerator overnight or for 24 hours. Transfer ricotta to an airtight container and refrigerate until ready to use. Ricotta will last for about 7-10 days. Yield: 3 – 3 1/2 lbs.
I will then turn it into Ricotta Gnocchi (It has to sit in fridge for 24 hours). Going to try store bought ricotta and homemade to see the difference. The difference in taste is very noticeably as well as the texture. Homemade is wonderful and so easy.
I will also try Ricotta Pancakes- heard they are wonderful and full of protien. Homemade ricotta is suppose to be very smooth and wonderful tasting- I’ll let you know how this endeavor turns out!
I will use the whey to make…Crusty Bread.
The Culvers are in Salem, Massachusetts- Hocus Pocus reincarnated!
Kelly and Rob are in New Orleans!
Kevin, Kristy, Silvie and Aunt Prissy are at Myrtle Beach!