The product of four cups of milk.
I've intended to make eggplant involtini for a couple of weeks and finally got to it yesterday. I thought I had ricotta but didn't, so I made some. Four cups of milk yields one-half cup of ricotta. I will use the whey to make bread. The sauce had too much moisture but was still good. Under all that sauce are small rolls of roasted eggplant stuffed with ricotta, some of those thyme leaves I spent to much time on and grated parm.
Three more days of weather in the 80s F and then a bit of a cool down. Mark had a good time with the male members (siblings and cousins) of his family yesterday at lunch. His brother from Florida made it out before the hurricane blasted through. His intention is to fly back on Sunday, if he can. The images I've seen are devastating. I don't know if his area was impacted, as I don't actually know where he lives in Florida. Wherever The Villages are. Yes, he lives there.
Today is unplanned, which could mean I may get something done. I often seem to buck my own plans. I need to be stubborn with someone, it may as well be myself.
I love a no-plan day! Sorry to read about the storm-blast. Not fun. I've made non-dairy ricotta before. Super yummy. Glad you had the milk needed to make yours. Bread? I haven't made bread in for too long. Love homemade though. Just not in the cards at the moment. Soon though.
ReplyDeleteHow do you make non-dairy ricotta? My DIL is vegan.
DeleteGosh, your plate looks so delicious!!!
ReplyDeleteIt's very simple to make and it is good.
DeleteYou are making me so hungry!
ReplyDeleteA simple dish, Lori and can be prepped ahead of time. Which is what I did.
DeleteI just finished lunch and your plate is making me hungry! The entire State has been affected by Helene in various degrees. I hope his return is without problems.
ReplyDeleteI'm relieved you and Mercy are safe. Something as devastating as that hurricane would affect the whole state. Such a horrible thing.
DeleteI'm glad Mark's brother got out. And I hope for the best about what he'll return to. I've never made ricotta. I wonder if the process is like paneer.
ReplyDeleteIt is. You just stop at the curdling part.
DeleteInteresting plate of food. Still warm up here today.
ReplyDeleteCools down on Tuesday.
DeleteI read that it is a simple thing to make. Simpler than jello? LOL!
ReplyDeleteJust kidding.
I sure wish I had good culinary skills.
It was nice this morning, but hot all afternoon. October is right around the corner so we could be cooling off quickly! I hope!
It really is simple. You can buy sauce and ricotta, so it's just a matter of thinly slicing eggplant lengthwise, roasting, filling with ricotta and rolling.
DeleteI love seeing what you cook, and fingers crossed for cooler weather.
ReplyDeleteMark loves eating what I cook!
DeleteWell... it *looks* delicious. But it has eggplant in it. So I shall admire it from a distance. :)
ReplyDeleteYou wouldn't even know it is there, Ami!
DeleteMaking your own cheese. I am impressed.
ReplyDeleteI wish I could claim cheese making expertise but this is so simple it's not possible!
DeleteSandra, haha! I love your directions. From a person who can build a diorama and photograph stars,...but can barely make jello! I am making homemade chicken soup today so I can obviously cook a bit. ; )
ReplyDeleteI know you can cook! Here's a simple recipe if you ever want to make it https://www.theendlessmeal.com/easy-eggplant-involtini/#wprm-recipe-container-59696
Deletethe plate looks yummy... i cook for myself and sometimes friends, I like to cook, drink wine and have someone chop the veggies up.. the merepiox
ReplyDeleteI don't have anyone to chop the veggies up, Tommy! Wouldn't mind having, though. Ah, yes. The start of all things delicious...
ReplyDeleteSo there's a few ways. One is with bean curd that gets seasoned and/or sweatend. Dried out or drained it desired. Another is skinned and sorta cooked crumbled almonds. A combo of both works well.
ReplyDelete