1. Made a small batch of Joe's Italian sausage, peppers, and onions for dinner tonight. Terrific!
2. Met my brother for espresso at the world's smallest espresso joint, Zibetto Espresso, at 56th and 6th. Then proceeded to lunch. However, if I'd been thinking, we would've done lunch first and come back here for espresso and very good tiramisu. My decaf espresso came in a paper cup, though, while Jakub's and my brother's came in chic little oval glasses. smileys/frown.gif Decaf drinkers are people, too!
3. Lunch: tartine with ricotta, tomatoes, honey, and maaaaaaaaaaaaybe 1/4 of a fig. A nine-dollar open-face sandwich better have at least a whole fig on it, in my view.
4. Next weekend, for our anniversary brunch, going to try the Cannoli Cream Calzone with Orange and Honey recipe (below) I saw while sifting through Melissa Clark's NYT recipes. I'd been contemplating how to use some of our pizza dough for breakfast...
5. Someone on Twitter mentioned a sourdough cinnamon roll, and now I am OBSESSED with finding a good recipe...but I think it means buying a sourdough starter, which scares me. People here have recommended the King Arthur one in the past, so that's what I'll probably do if I can't satisfy my craving in the next week. (Sadly, a Google search for "best sourdough cinnamon roll in New York" turns up nothing!)
6. Greenmarket haul: tomatoes, zucchini, summer squash, radishes. Restrained myself from buying the individual-size peach pies from the pie guy. The filling is great, but the crust is sort of ho-hum.
Hope you had good weekends. smileys/smile.gif
Cannoli Cream Calzone With Honey and Orange
Time: About 30 minutes
Extra virgin olive oil, as needed
1 1/4 cups fresh ricotta
1 1/2 tablespoons honey, more as needed Finely grated zest of 1 orange
1/2 teaspoon ground cinnamon
1 8-ounce ball pizza dough, divided into 2 pieces
All-purpose flour, as needed
1/2 teaspoon flaky sea salt
Confectioners’ sugar.
1. Heat the oven to 500 degrees. Lightly oil a baking sheet.
2. In a small bowl, stir together the ricotta, honey, orange zest and cinnamon.
3. Lightly flour a work surface, and stretch or roll each piece of dough into a 6-inch round. Spread half the ricotta mixture on one side of each round, leaving a half-inch border. Brush the edges of one dough round with water, and fold dough in half, over filling; pinch the edges of the dough together to seal. Repeat with second dough round.
4. Transfer calzones to baking sheet. Brush the tops with olive oil, and sprinkle with salt. Bake until crusts are golden brown and firm, 15 to 20 minutes. Let cool 5 minutes. Sprinkle with confectioners’ sugar and drizzle with additional honey before serving.
Yield: 4 servings.
Variation: Sprinkle 2 tablespoons semisweet chocolate chips over the ricotta in each calzone before sealing.
2. Met my brother for espresso at the world's smallest espresso joint, Zibetto Espresso, at 56th and 6th. Then proceeded to lunch. However, if I'd been thinking, we would've done lunch first and come back here for espresso and very good tiramisu. My decaf espresso came in a paper cup, though, while Jakub's and my brother's came in chic little oval glasses. smileys/frown.gif Decaf drinkers are people, too!
3. Lunch: tartine with ricotta, tomatoes, honey, and maaaaaaaaaaaaybe 1/4 of a fig. A nine-dollar open-face sandwich better have at least a whole fig on it, in my view.
4. Next weekend, for our anniversary brunch, going to try the Cannoli Cream Calzone with Orange and Honey recipe (below) I saw while sifting through Melissa Clark's NYT recipes. I'd been contemplating how to use some of our pizza dough for breakfast...
5. Someone on Twitter mentioned a sourdough cinnamon roll, and now I am OBSESSED with finding a good recipe...but I think it means buying a sourdough starter, which scares me. People here have recommended the King Arthur one in the past, so that's what I'll probably do if I can't satisfy my craving in the next week. (Sadly, a Google search for "best sourdough cinnamon roll in New York" turns up nothing!)
6. Greenmarket haul: tomatoes, zucchini, summer squash, radishes. Restrained myself from buying the individual-size peach pies from the pie guy. The filling is great, but the crust is sort of ho-hum.
Hope you had good weekends. smileys/smile.gif
Cannoli Cream Calzone With Honey and Orange
Time: About 30 minutes
Extra virgin olive oil, as needed
1 1/4 cups fresh ricotta
1 1/2 tablespoons honey, more as needed Finely grated zest of 1 orange
1/2 teaspoon ground cinnamon
1 8-ounce ball pizza dough, divided into 2 pieces
All-purpose flour, as needed
1/2 teaspoon flaky sea salt
Confectioners’ sugar.
1. Heat the oven to 500 degrees. Lightly oil a baking sheet.
2. In a small bowl, stir together the ricotta, honey, orange zest and cinnamon.
3. Lightly flour a work surface, and stretch or roll each piece of dough into a 6-inch round. Spread half the ricotta mixture on one side of each round, leaving a half-inch border. Brush the edges of one dough round with water, and fold dough in half, over filling; pinch the edges of the dough together to seal. Repeat with second dough round.
4. Transfer calzones to baking sheet. Brush the tops with olive oil, and sprinkle with salt. Bake until crusts are golden brown and firm, 15 to 20 minutes. Let cool 5 minutes. Sprinkle with confectioners’ sugar and drizzle with additional honey before serving.
Yield: 4 servings.
Variation: Sprinkle 2 tablespoons semisweet chocolate chips over the ricotta in each calzone before sealing.