Three cheers for Jim!

I'm back from the Wild, Wild West and thankful that I can breathe clean air. The fires in California are spewing smoke that's blowing all over the state.

Big thanks to Jim Webster for providing such great recipes and other cooking insights while I was gone. I told you he'd have lots of good stuff for you to make. Can't wait to try some of the recipes myself.

Having been away from my kitchen for so long, I was cooking up a storm yesterday in my jet-lag stupor. Lemon Cream Scones, deviled eggs (just to use up the eggs in the fridge), herb dip with crudite, and Ziti with Ricotta from Roy Finamore's "Tasty." If you haven't seen this cookbook it's worth checking out at the book store or online. Finamore is a longtime editor of cookbooks and this book is full of lots of doable recipes.

I was drawn to this recipe because of the goat cheese ... I'm a sucker for the tangy taste. Laura Chenel's chevre is my favorite widely available brand. Pair the goat cheese with ricotta and the pasta and, well, what's not to like? I added a half of a bag of baby spinach leaves to the pasta water toward the end of the cooking time, giving the dish more nutrition and color. I'll share more later this week about my trip to five states, but for now, plan on making this for dinner tonight.

Ziti with Ricotta
1 pound ziti or penne rigati
Half a bag of baby spinach leaves (optional)
1 pound ricotta (I used part skim-milk)
2 ounces fresh goat cheese
3 tablespoons unsalted butter
Freshly ground black pepper
Freshly grated Pecorino, for serving (I used Parmesan)

Bring a large pot of water to a boil. Salt the water and pour in the pasta. Stir. Set your serving bowl on top of the pot to warm it.

While the pasta cooks, whips the ricotta and goat cheese together with a fork. A few minutes before the pasta is done, dump in the spinach and let it wilt. When the pasta is al dente, ladle out a cup of the water for use in the sauce. Drain the pasta and spinach and return it to the pot. Stir in the butter and the cheeses and season with pepper. Stir in enough of the pasta water - a little at a time - to make a smooth sauce. (I only used about 1/4 cup.)

Scrape the pasta into the serving bowl and serve immediately. Pass the grated cheese at the table.

Serves 4 to 5 as a main dish.

Source: "Tasty" by Roy Finamore (Houghton Mifflin, 2006).

Comments

[Shirley J. Buttacavoli]

Welcome back Janet.

Jim did a great job, but it's nice to have you back.

Now get some rest!!!