Mmm…butternut squash. So tasty, but so funny looking. And have you tried to peel and chop those things? Not an easy task.
Too awkwardly shaped to peel in a coherent way, and slowly oozing sticky juices, it can become a kitchen disaster pretty quickly. Not to mention the arm workout you’ll get trying to slice that thing!
So why bother?
Because butternut squash is like vegetable candy. Bake it, roast it, and you’ve got a magical little veggie that brings Autumn to your table. Continue reading
Ricotta. Or ree-COAT-a as a recent rerun of Iron Chef taught me it was actually pronounced. Silly me, I’ve been saying ri-cot-a this whole time. From now on, all remotely Italian-sounding pizza ingredients will be pronounced with the appropriate accent.
So. Ree-COAT-a! Before this pizza I had never had an experience with ricotta. I’d heard of it of course, but I had never been brave enough to order a dish with ricotta in it. I think it was always slightly synonymous with mascarpone, its sweeter, dessert-centric cousin, in my head for whatever reason. But after experimenting with ricotta in my own kitchen, I am now a believer!
I bought my ricotta at Target (fancy, I know) and was surprised when I opened the container and found it looked a bit like cream cheese.
The Culinary Capers 