First things first, we need to publicly congratulate the lovely person who won our Oreos in the Online Bake Sale for Japan.
Guess how much they went for? 100 bones. Yep. 100 dollar oreos. So congratulations Bethany Bluem and THANK YOU for your extremely generous contribution! Did you know that your $100 will provide $1000 worth of food to the needy in Japan? Now that, is something to write home about!
Secondly, I need to clear the air. Am I the only one in elementary school who WASN’T told that curds and whey meant cottage cheese?
Because, what the flip. That makes so much sense now. Thanks to Elle for cluing me in on this, because honestly, THAT IS NOT CLEAR IN THE CHILD LIMERICK/POEM THING.
Muffet was eating cottage cheese, evidently misnomered as Curds and Whey. Mother Goose must think she’s good with words. That huss.
On to using up the mass quantity of ricotta cheese that takes over my fridge space.
Ricotta Dumplings in a Brown Butter Sauce
1/2 cup ricotta cheese
1/4 cup sundried tomato goat cheese
1/4 cup grated Parmesan
2 cups flour
1 egg, separated
Pinch of pepper
1/8 cup fresh tarragon
1/4 cup fresh parsley
pinch of salt
1 stick unsalted butter
5 cloves diced garlic
Another handful parsley
2 cups cherry tomatoes
Bring a pot of salted water to a boil.
In a bowl, combine the cheese, flour, eggs yolks, pepper and herbs. Mix well.
Whisk the egg white with the salt until it forms peaks. Fold the egg whites in to the cheese and mix well. Take a tablespoon of the mixture into the palm of your hand. Form a spoon sized dumpling, in the shape of a football.
Drop in to the boiling water and reduce the heat to medium. Simmer for 5 minutes. Heat 1 stick of butter in a skillet and add the garlic and cook for 5 minutes on medium heat. Add the cherry tomatoes and the parsley, cooking until the butter turns a rich brown color. Toss the dumplings with the sauce and serve.
Light and fluffy, buttery and delicious.