must make: marcella’s ripiena in brodo, farro and mushroom salad, gumbo and chocolate cake
I’d had Marcella’s Hazan’s book on hold at the library for weeks and it finally came in. I’ve already narrowed down what I want to make from it this weekend and I’m not surprised that it’s some of her simpler recipes–they seem to be the most intriguing. After all, it was her 3-ingredient tomato, onion and butter sauce that first drew me to her. And having learned a little about her before reading this book (there are some links to interviews with her in an earlier post), I shouldn’t have been surprised to read such bold procurements in this book like “If I had invented pasta salads I would hide.” Well then! It’s an interesting read.
But back to the recipes. I’ve bookmarked some for stuffed, fried vegetables including onions, zucchini and chard stems, an odd-sounding potato custard (yes, like a cream dessert), and especially pasta ripiena in brodo: ricotta-coated (as opposed to stuffed full of) pasta squares in broth.
Outside of this book but also on my list of things I must make is this vegetarian gumbo recipe, which is eaten during lent. I have three more weeks until Easter, I think. It intrigues me– with 5 whole bunches of smothered dark greens, and a roux base with Cajun spices it makes me think it’ll be a good approximation of the real thing.
I chickened out of making this birthday cake last weekend (maybe another time), but I thought I’d share it with you. It looks like the epitome of the birthday cake, doesn’t it?
I did, however, make this amazing ice cream sandwich cake, and highly recommend this simple recipe if you ever want to make a homemade version of the usually store-bought treat.