Food For Thought

Thank you to everyone who expressed their condolences about my grandparents.  And thank you to those of you who just stopped by to read about their memories.  I was touched by all your kind words.

So I am spending a couple of days visiting my mom and dad and brother in Oregon.  There’s nothing like going home to mom’s cooking.  Hunter and I made the 7 hour drive on Saturday and except for a little rain on and off it was a smooth drive.  Here’s some of my favorite pictures so far.

Hunter is so happy to have so much attention.

Dinner Saturday night:

White bean chili with chicken, cannelloni beans, green chili, carrots, celery, onion and fresh parsley from mom’s garden.

Tamale pie made with ground beef, red pepper, corn, green chili with a cornbread “crust.

We had rib roast, mashed (by me!) potatoes with gravy, ginger glazed carrots, and salad (made by me!) with spinach, romaine, red pepper, celery, cucumber and radishes.

Geez, my brother sure takes stunning photos.  I have had a lingering headache and was hoping a Dr. Pepper would ease it.

For dessert, we had an Italian ricotta cheesecake.

With raspberry and chocolate sauce.  Yummm.

This was much lighter and less dense than a traditional cheesecake, but pretty simple to make.  Mom and I made ours the night before.

Italian Cream Cheese Cake

1 c. graham cracker crumbs
1 c. crushed biscotti crumbs
1 stick butter melted
2 c. ricotta cheese
1 (8 oz.) package cream cheese, room temperature
5 eggs
3/4 c. sugar
1/2 tsp. salt
1 1/2 tsp. sugar

1. Preheat oven to 350 *F.  Wrap a 9 inch springform pan with aluminum foil (the outside to prevent water from leaking in).  In a medium bowl, mix biscotti and graham cracker crumbs and melted butter together.  Press into bottom of pan and refrigerate until firm.

2. In a large bowl, beat ricotta and cream cheese together until smooth.  Add eggs, sugar, salt and vanilla.  Mix well.  Allow to sit for a few minutes so the bubbles can surface.  Mix again until smooth.  Pour the filling into the springform pan. Tap pan on the counter to remove any air bubbles in cake mixture.  Place pan into large roasting pan (we used a large stainless steel frying pan) with 1 inch of water.

3. Place in oven and bake until filling is set and top is golden, about 1 hour 20 minutes.  Remove and let cook.  Refrigerate a few hours before serving.

Ok, it’s time for night night!

Hunter says so.  ðŸ™‚


12 thoughts on “Food For Thought

  1. I have seriously been wanting some white chicken chili lately! And it has been super cold lately here in NC…so this would be extra good!!! I have never had ricotta the flavor about the same? It looks great!

  2. I'm sorry to hear about your grandparents! You wrote a beautiful tribute to them in the last post. Another thing to be happy about is that you had memories of your grandparents pretty far into life! Mine all passed away before middle school, and I know only one or two people who still had grandparents into their 20s. I still understand how hard it is to lose family members though… Hopefully the wonderful memories of your family will help you be strong!And that cheesecake is amazing. It looks so beautiful!

  3. I'm glad you (and Hunter!) were able to go home and spend time with your family! The Italian Ricotta Cheesecake looks AMAZING. As you know, I have a super soft spot for anything cheesecake. I'm partial to my grandma's recipe, but might have to give this a try!Love you!! xoxo

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