At last I have bought an ice cream maker! Finally I can make it at home and stop drooling over ice creams made by my good friends Davide and Erika. I have a lot of flavours in mind but we will be starting with some Filipino classic flavours: cheese ice cream or what they call it keso / queso ice cream. I know some people would find this flavour weird but trust me this is a really good ice cream flavour; in fact it’s the most popular one in the Philippines. It is sold everywhere in shops, in supermarkets even on the streets in form of colourfully painted wooden carts peddled by a sorbetero. For those who haven’t tried this flavour before, I suggest to try a small bit first, just to fix that curiosity, and then afterwards, if you like it which I’m sure you will, eat as much as you want!
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Side dishes can often be boring and plain. And if your house is anything like mine, they are often the same side dishes over and over again. Side dishes are where I definitely lack creativity. This cheesy baked rice recipe I am sharing today is not exactly super creative, but it is simple and delicious. This is one of those side dishes that I can serve my family over and over again and they won’t get tired of it. Like I said, it is simple and delicious but also budget friendly. I love the fact that cheesy baked rice is not only quick and easy to make, it is also very versatile. I can serve it with roast, with pork, with eggs for more of a breakfast for dinner, or even as a main dish with a little bacon or sausage added. It is also a great way to use up leftover rice. This is one of those recipes that I think you find yourself turning to over and over again.
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Chicken and cream cheese taquitos are nothing but tortillas rolled with a shredded chicken, cream cheese, cheddar, salsa and spinach filling with dipping sauces on the side for dunking. These taquitos have an addicting crunch that gives way to creamy, cheesy insides that will turn these into fast favorites. Taquitos are normally filled with half the amount of filling and are slim and round like cigarettes. These are more like chubby taquito cigars. I love that extra crispy bite frying gives them turning them an irresistible shade of golden brown with piping-hot, melted insides. Pan-frying is far less messier than deep-frying and uses only a small amount of oil in comparison with similar results. I see no reason why these chicken and cream cheese taquitos couldn’t be baked instead if you’re against frying. I won’t lie and say they’ll be just as good. They will be good but they won’t have that perfectly succulent crispness that only hot oil can give them. The other thing I want to mention is that chicken and cream cheese taquitos are highly customizable. Use a different cheese, green or red salsa, taco sauce, guacamole or diced avocado.
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I have been waiting to make fresh ravioli with pear and pecorino cheese for a long time, since I went to a famous Italian restaurant in New York City with my family. We ordered a family style “tasting menu” and fresh ravioli with pear and pecorino cheese was one of the pasta courses. We were teased with only two of these delicious ravioli simply served in a butter sauce. As soon as we tasted these amazing ravioli…we stopped…looked at each and everyone said – “you have to try and make these” (meaning me, of course). This recipe is not in any of Lidia’s cookbooks I have, but my research brought me to an adaption that I am making here. I made the fresh egg pasta yesterday as it can stay in the refrigerator for 1 day. If you make the dough the day before, let it stand at room temperature for about an hour before rolling. I would not go past Number 5 on the pasta machine or the pasta will be too thin. If you are a fan of genuine Italian food, then fresh ravioli with pear and pecorino cheese will blow your mind!
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I learned how to make Italian gnocchi before I even knew how to say it (nyo-key, for those non-Italian), but shortly thereafter I also learned that you can buy frozen gnocchi in a lot of grocery stores. Gnocchi can be made from potatoes, semolina, flour, or a combination of these, but in all cases it literally cooks in a few minutes. This recipe is for potato gnocchi with butter and cheese, a recipe that you can easily make even richer by adding a few sage leaves. Sage belongs to the mint family and is very aromatic, but it isn’t quite minty. It can be found with the rest of the herbs in the produce section. Romano cheese has a very sharp flavor, so if you aren’t partial to it, substitute parmesan or use less than the recipe calls for. A nice little shortcut here is buying the already grated romano, instead of grating a big romano block yourself. I hope you’ll enjoy this traditional Italian recipe as much as I normally do!
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