Travel: Florence (Part 2)

On our first night and last night in Firenze, we ate at Sant'Agostino 23, a little restaurant a few blocks from Jess and Julia's apartment.   The staff was friendly, remembered us the second time we went (and "saved" our same table for us), and the food was to die for.  Pics after the jump...

Travel: Florence (Part 1)

We recently returned from a week-long stint in Florence visiting two good friends (Jess and Julia) who are living there.  We ate in, had some meals out, and drank a lot of caffe macchiati (oh, and saw some of the world's most famous art).  Details after the jump...

Cook: Ricotta Gnocchi in Tomato-Basil Sauce

After making Greek yogurt, I was super-excited to use the yogurt whey for making ricotta.  Then, I found out that yogurt whey has a really small yield when it comes to ri-cotta-ing.  So, I put a pint of whole milk in a pot over a low flame and voila! ricotta!  I planned to make gnocchi out of it after it drained on cheesecloth for a day, but I was lazy, and ended up just eating it on toast and making the gnocchi from store-bought ricotta a few weeks later.

My first attempt was over-floured, and resulted in dense pellets of dough.  On my second try, I used a much larger ratio of ricotta to flour.  The new-recipe gnocchi were light little pillows of deliciousness.  The sauce is really simple and should translate to practically any pasta dish.

Cook: Four-Cheese Ravioli with Mushrooms

For my second attempt at fresh pasta, I decided to make ravioli.  The key to good fresh ravioli is a light, thin dough.  This recipe uses a savory cheese filling with a simple mushroom sauce.  You can make this even if you don't have a pasta roller, but you'll have to work a lot harder.

Cook: Spring Puttanesca

I call this "spring" puttanesca because it uses ramps instead of onions.  Ramps, otherwise known as wild leeks, are only available in early spring, and usually just at farmers' markets.  Chop about a half inch off of the bottom and top, wash, then saute.

Cook: Fresh Fettuccine with Pesto, Broccoli, and Mushrooms

I recently purchased a pasta roller attachment for my Kitchenaid mixer.  Pasta is surprisingly easy to make.  This recipe is fresh and delicious!

Cook: Shrimp Scampi with Zucchini and Onions

The Second Floor Walkup team is on a New Year's Resolution diet (dog included).  We used FiberGourmet low-cal pasta (130 cals/ serving rather than the usual 200 cals).  With the low-cal pasta, the meal is about 375 calories per serving. This recipe is simple, delicious, nutritious, and affordable!  Recipe after the jump...

Cook: Ultimate Mac 'n' Cheese

Everyone loves mac and cheese.  This recipe is based on several different ones I'd tried in the past, modified throughout the years (sometimes by accident).  It's definitely not diet-friendly, but it's great for a special occasion.  Recipe after the jump.

Cook: Pumpkin Ravioli with Sage Brown Butter

After making pumpkin dog biscuits for Xerox, I figured I'd make a pumpkin-filled dinner for us as well.  This recipe uses fresh store-bought ravioli, and is ready in less than 20 minutes.  We usually buy several packages of the ravioli at a time and freeze the extras.  When you're feeling lazy or have little time to prepare dinner, this is a great meal that will fool everyone into thinking you're a gourmet chef.

Recipe after the jump...