Happy Civic Holiday! or Simcoe Day! or BC day! and a variety of other names this August long weekend seems to have. It's Simcoe Day where we are. So far as I'm concerned, it's a day to clean this place up.
My apartment's a bit of a disaster. Not even close to one by other people's standards, but both my roommate and I are working long, 9-5 days at the moment, so we haven't swept, vacuumed or put things away with any enthusiasm in a long time. We did get a start on that yesterday, since while I was at a baseball game, she was at ikea with a friend and got some great shelving units for our kitchen and linen closet for more space and organization. Pictures to come.
I've been doing some cooking lately, nothing too exciting though. This week has been very repetitive and boring by way of cuisine. That being said, I have discovered an amazingly easy recipe for dumplings, something I have never made before. This is another Kitchn find, and is so quick and easy to make. I may have to start keeping ricotta in my fridge on a regular basis, since it makes a good quick dinner. It's always a little different each time since I vary the herbs each time too!
Ricotta Dumplings with Chèvre and Herbs!
serves 2 generously as a main dish, or 4 as a side dish
Ingredients:
1/2 cup part-skim ricotta cheese
2 large eggs
1 1/2 cups flour
3/4 teaspoon salt
Freshly ground black pepper
2 tablespoons of water, as needed
2 tablespoons unsalted butter
Handful fresh herbs (rosemary, flat-leaf parsley, sorrel, mint, thyme, or combination thereof)
2 ounces fresh chèvre
Place a 3-quart (or larger) saucepan of water over high heat. Salt generously and bring to a boil.
While waiting for the water to boil, whisk together the ricotta and eggs. Add the flour, salt, and a sprinkle of fresh black pepper. Mix together quickly and lightly with a spoon. If the dough is too thick and floury, add 1 to 2 tablespoons of water.
Turn the dough out onto a floured countertop and quickly pat it out. (Don't add too much flour; these will be just slightly sticky.) Pat the dough out until it is about 1/2-inch thick, and cut into 1-inch squares. Using a pizza cutter that had been dipped in flour every couple of cuts works really well.
Drop these little squares into the boiling water and cook for 2 to 4 minutes, or until they float to the top and are fully cooked inside. Remove them from the water with a slotted spoon.
Pour the water out of the pan and place back over medium heat. Melt the butter in the pan. While the butter is melting, chop the herbs roughly. When the butter has melted, add the herbs and cook for just a few seconds, stirring them until fragrant. Turn off the heat and add the cooked dumplings back to the pan. Toss with the herbed butter. Add the goat cheese in small dollops and toss.
Serve immediately.
Makes for some great leftover lunch the next day too!
In other news, vacation update! My friend and I were up late a few nights ago and found a great travel deal that was hard to pass up, 75% off is hard to argue with. So, as a result, we're going from Toronto to Vancouver by Train!!!
See that big, long red line? That's us for four days!!
We each got a one-person room which included all of our meals on the trip for a fraction of what the room would normally cost. We're also spending a few days in Vancouver upon arrival and the flying back to Toronto. Back to the homeland I go!
