Thursday, May 14, 2009
This month, the first ever Daring Cooks Challenge!
We have chosen a recipe from the stunning cookbook by Judy Rodgers, named after her restaurant, The Zuni Café Cookbook.
I am so frustrated because mine was an abject failure.
I made these and they were soo soft, it wasn't funny. I tried a few in the test batch and they fell apart. (they had a great light taste though, not eggy in the least) Adding more liquid in the form of egg whites just seemed so counterintuitive, so instead I added some flour. It didn't really help. I left them in the refridgerator on parchment paper to dry them out individually. Didn't help. Tried freezing them. Didn't help. Took the frozen ones and cooked them in butter. Nope. Somehow this was just an abject failure for me or I just don't know what I did wrong. I live in an italian neighborhood in Brooklyn, where many of the stores carry fresh made ricotta, and the flavor really seemed to be something I would like. I agree that mine (if they would have worked) would have needed a light sauce.