Ricotta Cake with Strawberries

Ricotta Cake with Strawberries 🍰🍓 Ricotta Cake with Strawberries 🍓🍰

Ricotta cake has its roots in Italian cuisine, particularly in the southern regions of Italy. It is traditionally made during special occasions and holidays but is enjoyed year-round for its delicious flavor and moist creamy texture.

Ricotta Cake with Strawberries

Relatively easy to prepare, the ingredients are straightforward and commonly found in most kitchens. It’s also versatile. You can add your favorite flavors such as lemon zest, chocolate chips, candied fruit, liqueur, or berries without altering the basic recipe significantly. This flexibility makes it fun to customize and experiment with different variations.

There are no special techniques involved to make this dense yet simultaneously fluffy cake. It’s as simple as mixing the ingredients in the right order and baking. As Ina would say, “How easy is that?”

Ricotta Cake Recipe

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Truffled Mushroom Pappardelle

Truffled Mushroom Pappardelle

Truffled Mushroom Pappardelle

This mouthwatering Truffled Mushroom Pappardelle is a delightful pasta dish that features wide, flat, fresh pappardelle noodles paired with a savory-creamy-herby mushroom sauce where a drizzle of white truffle oil enhances the earthy mushroom flavors.

We are fortunate that our local Las Vegas Italian restaurant sells fresh house-made pasta to go, including pappardelle, fettuccine, spaghetti alla chitarra, and gnocchi. I am more than happy to promote Prosecco in Las Vegas for their imported cheeses including Burrata di Puglia and excellent fresh pasta.

Mushroom Pappardelle Recipe

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Chilean Sea Bass, Mole Coloradito

Chilean Sea Bass, Mole Coloradito

Chilean Sea Bass, Mole Coloradito

A little while back, I shared a recipe for Duck and Sweet Potato Enmoladas with a New Mexican Mole inspired by Chef Fernando Olea at Sazón restaurant in Santa Fe, New Mexico. He was named Best Chef Southwest 2022 by the James Beard Foundation for his unique interpretation of contemporary and traditional Mexican dishes.

The Chef is famous for his various moles including New Mexican Mole, Mole Verde, Mole Negro, and Mole Coloradito. Not only does the Chef offer a tasting of his exceptional moles at the restaurant, he also sells them online so we can enjoy them at home!

Mole Coloradito is prepared using one of Chef Olea’s traditional family recipes. Incorporating both guajillo and arbol chiles, he creates a harmonizing blend of savory and spice which are combined with tomato, onion, garlic, lime juice and many other ingredients. This somewhat spicier mole pairs wonderfully with pork or white fish.

Chilean Sea Bass, Mole Verde at Sazón Santa Fe
Mole Verde paired with Chilean Sea Bass at Sazón Santa Fe

Chilean Sea Bass, Mole ColoraditoChilean Sea Bass, Mole Coloradito Recipe

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Burrata di Puglia with Celery Root, Black Truffle, and Hazelnuts

Burrata di Puglia with Celery Root, Black Truffle, and Hazelnuts

Vetri Cucina Las Vegas

Burrata di Puglia with Celery Root,
Black Truffle, and Hazelnuts

A most memorable meal high atop the Las Vegas skyline inspired me to re-create this amazing burrata salad. We all loved how the earthy raw celery root, the toasty crunchy hazelnuts, and baby kale, chard and spinach dressed with a captivating black truffle vinaigrette paired with the luscious ball of burrata. It was unique and brilliant.

The breathtaking Vetri Cucina is located on the 56th floor of the Palms Casino Resort with floor-to-ceiling windows that offer panoramic views of the Las Vegas Strip.

Chef Marc Vetri hails from Philadelphia but has spent a good deal of time immersed in the soulful cooking of Northern Italy. He is known for his authentic, handcrafted, innovative style of Italian cuisine.

Vetri Cucina las Vegas

View of Las Vegas from the Palms Casino Resort

Vetri Cucina Las Vegas

Vetri Cucina Las Vegas

House Salumi Board – 24 mo Prosciutto di Parma & House Made Salumi with Seasonal Accompaniments

Burrata di Puglia with Celery Root, Black Truffle, and Hazelnuts

Spinach Gnocchi with Brown Butter and Ricotta Salata

Grilled Swordfish with White Beans, Dandelion Greens, and Citrus Butter

Grilled Wagyu Bavette with Bagna Cauda and Crispy Sunchokes

Vetri Cucina Las Vegas

Lime Cheesecake with Gingersnap Pecan Crust and Toasted Meringue

Vetri Cucina

Burrata di Puglia Recipe

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Oyakodon – Japanese Chicken and Egg Rice Bowl

Oyakodon - Japanese Chicken and Egg Rice Bowl🍚🐔🥚 Oyakodon 🥚🐔🍚
Japanese Chicken and Egg Rice Bowl

Oyakodon is a popular and traditional Japanese rice bowl dish that combines a savory-sweet mixture of chicken, egg, and onions served over steamed rice. The name “oyakodon” translates to “parent and child bowl,” which is a poetic reference to the use of both chicken (the parent) and egg (the child) in the dish.

It is a favorite for home cooks due to its ease of preparation and is often found in Japanese eateries and fast-food chains and featured in Japanese cooking shows and food blogs. Just Google “oyakodon” to see hundreds of authentic recipes for this well liked Japanese comfort food.

I am sharing here today for those who aren’t familiar with this splendid, homey Japanese dish. Serve it for brunch, lunch, dinner or a late night snack. It can easily be prepared with almost all ingredients on hand in the Western kitchen. I give substitutes below in case Japanese ingredients are not available.

Oyakodon - Japanese Chicken and Egg Rice Bowl

Oyakodon Recipe

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