We share recipes and ask and answer questions from “How do you feed your family at night when you don’t walk in the door until 5:30 and you have a soccer game at 6 and piano lessons at 6:15 ... on opposite ends of town?” to “What’s your Thanksgiving menu this year?” to “Remember that punch you made at Christmas? What was the recipe?” So come on in to our virtual dinner group, pour yourself a glass of wine, and let’s start cooking together.
Thursday, April 9, 2009
As a life~long ham hater, I usually try to come up with an alternative main course at Easter. This year I am going to buy a couple turkey breasts, have the butcher de~bone them, and stuff, roll and roast them. I've never done it before, but recentlyhad it at a friend's house. The skin stays on, so the rolled roasts are very moist. I think we will do a traditional stuffing in one, and maybe a spinach/feta blend in the other. Maybe a first course of a simple pasta alfredo with peas to begin......roasted asparagus and always ricotta pie on Easater!
Risa, do you have a good ricotta pie recipe? As an Irish girl, I haven't done this before, but I had been thinking I'd give it a try this year. (We're having Easter with Fred's Italian half of the family & I thought it'd be a nice gesture.)
ReplyDeleteWe too always have Ricotta Pie as one of the many Easter desserts -- but we usually pick it up from Modern Pastry in the North End (none us has ever tried to make it from scratch). I'd be curious to see a recipe -- and, of course, to taste it too!
ReplyDeleteGuess what? I don't bake!
ReplyDeleteI usually get my ricotta pie at Piro's in Methuen or Tripoli in Lawrence. I called Tripoli @ Seabrook Beach and ordered a large ($16) one and I will pick it up Saturday afternoon!
That's a recipe I think I can follow!
ReplyDeleteKatie, did you get one?
ReplyDeleteIs Ricotta Pie swee?
ReplyDelete