Ted and Amy Supper Club

I’ve been on a huge ricotta kick, making it at home for the first time about 3 weeks ago, and then making it every weekend since then. It’s super easy.

I found this great recipe on CASA that shows step by step directions and then how to use it on an delicious toasted hazelnut, honey and lemon crostini.

The only notes I would make is that I’ve needed to simmer my cheese in the curdling phase for about 15 minutes, not 2 minutes like the recipe says.

The recipe calls for minimally pasteurized milk. I used whole milk quarts from Ronnybrook  at the Fort Greene Greenmarket, and it worked perfectly.

Give it a try and let me know how it goes!

Cathy Erway of Not Eating Out in NY was the guest chef at our February 23rd dinner. Everything about her Chinese meal was perfect, and served with ease- especially her Red Bean Ice Cream.

Lucky for us, she shared this recipe on her site!

Check out the recipe and step by step instructions here…

Photo by http://www.twitter.com/watcheattv

Guests of the January 29th Supper Club guests got to experience first hand, the magic of ForkThis‘ Melissa Sands. She made an amazing Khao Soi, which took first place at 2009′s Curry Takedown.

You can read about her win here. But more importantly, you can get her award winning recipe here.

Enjoy it folks! It’s a crowd-pleaser!

To accompany the 1/27 Thai-inspired dinner, we served up the most delicious cocktails. Seriously, these guys are dangerous. You can’t taste a bit of the gin, and they go down so easily.

Here’s the recipe:

2 oz. BULLDOG Gin
1 1/2 oz. Lychee Juice & Lychees
1 oz. Simple Syrup
3 Sprigs Fresh Mint (Chopped)
2 Lime Slices
Club Soda

Muddle mint and lime slice. Shake with gin, lychee juice and sugar with ice. Strain into a cocktail glass filled with crushed ice. Top with club soda and a lychee.

I made each glass half gin/juice/sugar combo, and half club soda. That seemed like a good balance and kept everyone from getting completely bombed before the meal.

For more gin recipes check out: http://www.facebook.com/bulldoggin

Here’s a set seasonal recipes guaranteed to keep you warm and full this winter:

Fregula with Braised Butternut Squash and Tomato

Vinegar Hill House’s Signature Cast Iron Chicken

Brussels Sprouts-Leaf and Arugula Salad with Almonds and Pecorino

Meatballs: The Frankie’s Spuntino Way