- Obika Mozzarella Bar (twice!)
- Joe G's
- Tang Pavilion
- Topaz Thai Restaurant
- Ladino Tapas Bar and Grill
- Original Soup Nazi
- The Plaza Food Hall
- Dean & Deluca (this was a morning ritual)
- Bemelman's Bar
- Angelo's Pizza
Anyway, I am glad to be back home in my comfy little kitchen where I can create snacks and meals to satisfy me and my family. On the flight back on Saturday after I finished the crossword puzzles and sleep would not come, I read the SWA magazine and came across a mouth-watering recipe...
|Looking good already, even without the zest (which was already in the fritter batter)|
While the kids were outside enjoying what was left of the sunlight (and the start of the evening if we're being honest), I got busy preparing the fritter batter and emulsifying the aioli.
2 TBSP fresh squeezed lemon juice
1 clove garlic, peeled and grated
1 tsp coarse salt
1 egg yolk
1 C + 2 TBSP canola oil
Preparation: With a mixer combine lemon juice, garlic and salt. Add egg yolk and blend. While continuing to blend, with the mixer running slowly, add oil a little at a time until emulsified.
|This lemon-garlic aioli was tangy and a perfect accompaniment to the savory lemon sage fritter...|
1 pound ricotta
1 C all purpose flour
1 TBSP baking powder
1 TBSP chopped fresh sage
1 tsp kosher salt
zest of 2 lemons
oil kosher salt
Preparation: With a mixer, cream ricotta and eggs. Blend in flour, baking powder, sage, salt, and lemon zest. Chill batter for thirty minutes. Fill a pan to 1-1/2" depth of vegetable oil and heat to 350 degrees. Fry tablespoon-sized balls of batter until cooked through, about four minutes. Using a slotted spoon, lay fritters on paper towels to dry and sprinkle with salt and grated pecorino. Serve with aioli.
|Crispy and golden outside and creamy in the middle... (they do look a bit like mushrooms in this pic)|
And today I promised to make banana nut bread with the 4 overripe bananas and pecans from the back yard. I kept my word and that was a nice before bed snack.
Guess I better devise a workout plan, huh?