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drycoin14-blog · 6 years ago

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Easy Homemade Ikea Meatball Recipe

Who doesn’t love Ikea meatballs? You can make them at home with this copycat recipe.

Ikea Meatballs served at In-Store Restaurants

I’m sure that most of you have spent some frustrating hours puzzling out how to assemble a piece of Ikea furniture. I know that I have. However, if you visit one of Ikea’s iconic stores, after you’ve picked out your future puzzle and arranged to have it delivered, you can relax in Ikea’s in-store restaurant and enjoy some delicious food, including Ikea meatballs which everyone associates with Sweden. You don’t have to fret about assembling your new furniture until you get home.

It’s Not Just About Furniture Anymore

You can just pop into an Ikea in-store restaurant for a quick snack or a tasty treat or sit down for a hearty meal. The menu not only includes some classic Swedish dishes, it also caters to kids and those who want to eat organic, vegetarian, or healthy food. You can read more about the evolution of Ikea’s restaurants by clicking here. Some people like Ikea’s eateries so much, they go to Ikea just to eat. When Ikea introduced the idea of eating inside an Ikea store, an Ikea executive was quoted as saying: “I firmly believe there is potential. I hope in a few years our customers will be saying, ‘Ikea is a great place to eat — and, by the way, they also sell some furniture’.”

Surprise, Surprise! Swedish Meatballs Are Not Swedish!

According to an article published in the UK’s Guardian newspaper, people in Turkey reacted with undisguised glee when Sweden came clean that their country’s signature national dish is, in fact, Turkish. It turns out that Swedish meatballs are actually based on a recipe the Swedish King Charles XII brought home from Turkey in the early 18th century.

More on What Happened to Charles XII

Charles was variously known as the Lion of the North and the Swedish Meteor for his early successful military exploits. However, in 1709, the Swedish Meteor came undone by taking on Russia. After losing a key battle, Charles and what was left of his army took refuge in what is now Moldova, then part of the Ottoman Empire. The king then spent the following six years in exile in and around what is now present-day Turkey. And, he obviously spent a lot of time enjoying Turkish food.

More on the History of Swedish Meatballs

Having acquired a taste for the local Turkish cuisine, Charles eventually went back to Sweden in 1714 bring with him the recipe for the spicy beef and lamb meatballs that in time became the Swedish staple. He also imported the recipe for a popular Swedish stuffed cabbage dish and introduced the Swedes to drinking coffee. You can read the complete Guardian article by clicking here.

Ikea Meatballs

Ikea sells approximately two million meatballs every day in its 340 in-store restaurants worldwide. However, you don’t have to go to Ikea to eat these delicious meatballs. You can make them at home with my easy recipe, and they’ll taste just as good as the ones in Ikea. Whether they’re really Swedish or Turkish, you’ll still find them delicious. And, if you want a Scandinavian dessert to go with your Ikea meatballs try this Scandinavian Almond Cake.

Want a Couple More Meatball Recipes?

Love meatballs? Be sure to try these great meatball recipes

Porcupine Meatballs Buffalo Style Meatballs Tangy Sweet Chipotle Meatballs Creamy Meatballs

Ikea Meatball's

You can make Ikea Meatball's just like they do!

Ingredients

2 1/2 pounds Russet potatoes peeled and cut into cubes

1 pound ground beef

1 pound ground pork

1 egg

2 tablespoons heavy cream

1/2 cup chopped white onion

1 teaspoon salt

1/2 teaspoons ground white pepper

1/4 teaspoon allspice optional

1/2 cup flour

4 ounces butter divided use

2 teaspoons soy sauce

2 teasponns Worcestershire sauce

1 cup water

1/2 cup heavy cream

Mashed potatoes

remaining potatoes

2 tablespoons butter

2 tablespoons heavy cream

Instructions

Place potatoes into a large pot, add enough water to cover the potatoes. cook potatoes over medium-high heat. Cook potatoes for 8 to 10 minutes or until they are tender. Drain, and set aside.

In a small skillet heat together 2 teaspoons of butter and chopped white onion. Cook until tender, but do not let the onion brown. In a large bowl combine ground beef, ground pork, 1 egg, heavy cream, cooked onion, salt, and white pepper. Add 3/4 cup cooked potato to the bowl. Use a mixer to combine the mixture. Blend until the meatball mixture is smooth.

Form small balls out of the meat mixture. Drop the meatballs into flour and roll gently in the flour. Cook the meatballs in a large skillet with a tablespoon of butter. Turn the meatballs every few minutes while cooking so they cook evenly. Cook the meatballs for 15 minutes or until done. The meatballs will be browned on all sides when they are finished.

To make the gravy, you may need to add another tablespoon of butter to the skillet. Add 2 tablespoons of flour to the skillet. Cook the roux for about two minutes. Add the water and the heavy cream to the roux stir continually over medium heat. The sauce will thicken. Add soy sauce and Worcestershire sauce to the gravy. Cook and heat through.

Remaining potatoes

For the remaining potatoes, not used in the mashed potatoes, you can make mashed potatoes out of them. Place warm cooked potatoes into a bowl, and add in butter and cream, and mix with a blender until smooth. You will want to adjust for seasoning.

Nutrition Facts

Ikea Meatball's

Amount Per Serving

Calories 650 Calories from Fat 414

% Daily Value*

Total Fat 46g 71%

Saturated Fat 23g 115%

Cholesterol 170mg 57%

Sodium 598mg 25%

Potassium 948mg 27%

Total Carbohydrates 33g 11%

Dietary Fiber 2g 8%

Sugars 1g

Protein 24g 48%

Vitamin A 16%

Vitamin C 11.2%

Calcium 6%

Iron 18.4%

* Percent Daily Values are based on a 2000 calorie diet.

Source: https://copykat.com/easy-homemade-ikea-meatball-recipe/

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zillowcondo · 7 years ago

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The Best New Orleans Restaurants

Food is to New Orleans what wine is to France: the city is celebrated worldwide for its delicious albeit unwholesome cuisine. A plethora of restaurants exist at which to enjoy Creole and Cajun cooking. Picking the city’s best poses a challenge especially after eating one’s way to a larger dress size. But here are several standouts. Important caveat: few options exist for vegetarians. Always ask your server for non-meat options as that bowl of rice and beans invariably contains ham.

Café Fleur-de-Lis: Named after the symbol of New Orleans, Café Fleur-de-Lis is the place to get breakfast in the French Quarter. Guests wait in long lines to order from a delicious menu of local favorites including seafood omelets oozing with crawfish and shrimp, ham-filled muffaletta sandwiches and gut-busting “everything” hash browns. The last overflows with bacon, sausage, ham, cheese and country gravy and is immensely satisfying. Remember to wear elastic-waist pants.

Cochon: The name—the French word for pig— says it all. From fried boudin to Lousiana pulled pork, Cajun eatery Cochon has pork lovers covered. The boudin balls are served with stone ground mustard and pickled peppers that are the most lovingly made finger food in the history of mankind. The Lousiana cochon is a $22 plate of pulled pork that may not make intuitive sense—cheaper versions are almost as good— but chef Stephen Stryjewski’s attentiveness turns the dish into a white table cloth entrée good enough to name a restaurant after. But the real star of the dish is the cracklins. If Cochon wanted to, it could have an instant, multi-million dollar side business selling these lightly fried crispy pork rinds by the bag. Diners can take home slabs of bacon and pounds of andouille sausage at the restaurant’s butcher shop next door even if the cracklins aren’t for sale.

Emeril’s Delmonico: Emeril Lagasse is neither Creole nor Cajun but the famous chef cooks some of the most authentic examples of both. While his Emeril’s New Orleans gets most of the tourist dollars, Emeril’s Delmonico is his true homage to Creole cooking. Start with the marinated golden beets with homemade yogurt, pinenuts and date molasses. It’s a unique but flavorful combination and I wish I had ordered two servings of it. The crispy pork cheek is a menu standout. Kudos to Lagasse and chef de cuisine Spencer Minch. Served over rich, semi-spicy Creole dirty rice, it’s tender and succulent and probably the most delicious pork dish my companion has ever had. Steaks are dry-aged in house so make sure to order one and pair it with a Shiraz or Cabernet Sauvignon from the restaurant’s extensive wine list.

5 Fifty 5: A great restaurant at the Marriott hotel? Balderdash, you say! But it’s true. Utilizing fresh ingredients and local produce, executive chef Mark Quitney creates some of the tastiest charbroiled oysters and flavorful fried green tomatoes this side of the Mississippi. Don’t forget to try the lobster macaroni and cheese with a side of Abita beer-battered onion rings. Diet be damned!

Lil Dizzy’s Café: Soul food is a Southern staple and New Orleans has its fair share of soul food hangouts, the best of which is local favorite Lil Dizzy’s Café. Go on Sunday for the affordable brunch buffet. You’ll rub shoulders with diehard Saints fans and dine on a variety of authentic Southern food such as fried chicken, grits, hot sausage and some of the best gumbo around.

Mahony’s Po-Boy Shop: You can’t go to New Orleans and not indulge in a po’ boy. Mahony’s Po-Boy Shop deep in the Garden District has some of the best fried sandwiches in New Orleans. There’s the pot roast beef po’ boy and the fried chicken liver and creole slaw po’ boy. If you want something over the top try “The Peacemaker.” It’s a fried oyster po’ boy covered with bacon and cheddar cheese. If you’re not that adventurous, a classic catfish po’ boy is mouthwateringly delicious. Prices are a little steep for what is essentially New Orleans street food and service can be very spotty, but you won’t regret the long walk from the Quarter.

Café Fleur-de-Lis 307 Chartres Street New Orleans, L.A. 70130 504/6551806

Cochon 930 Tchoupitoulas Street New Orleans, L.A. 70130 504/588-2123

Emeril’s Delmonico 1300 St. Charles Avenue New Orleans, L.A. 70130 504/525-4937

5 Fifty 5 555 Canal Street New Orleans, L.A. 70130 504/553-5638

Lil Dizzy’s Café 1500 Esplanade Avenue New Orleans, L.A. 70116 504/569-8997

Mahony’s Po-Boy Shop 3454 Magazine Street New Orleans, L.A. 70115 504/889-3374

This article was originally published on GoodLife Report and has been republished by Pursuitist by permission of GoodLife Report

The post The Best New Orleans Restaurants appeared first on Pursuitist.

The Best New Orleans Restaurants published first on http://ift.tt/2pewpEF

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newstfionline · 8 years ago

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She started composting. Who knew red wigglers and worm poop were so interesting?

By Kathryn Tolbert, Washington Post, April 22, 2017

I have 1,000 worms living in a bin in my basement, eating the fruit and vegetable scraps from the kitchen, along with eggshells, coffee grounds and tea bags. It smells lovely down there, and Charles Darwin would approve. He wrote his last book about worms and their ability to add nutrients to the soil. It was an immediate success.

But today, despite the popularity of backyard composting and composting pickup services, using worms at home to eat your garbage is a fringe endeavor. As my neighbor and master gardener Susan Wexler said, “Your average person isn’t going to order worms.”

Yet, earthworms can eat twice their weight per week and leave behind nutrient-rich, organic compost. Their digestive system actually enriches the waste, grinding it up and adding calcite granules and friendly bacteria. In the dirt, earthworms eat soil and organic matter and turn it into richer soil. In a home composter like mine, they can do the same with kitchen scraps, taking a mix of vegetable and fruit trimmings, along with paper and other filler, and turning it into black, sweet, earthy-smelling ... well, worm poop.

The technical word for worm poop is castings, and the composting method is called vermiculture, or vermicomposting. Of the more than 9,000 species of earthworms, only seven have been identified as suitable for vermicomposting. Red wigglers, or Eisenia fetida, are by far the most popular choice in North America, worm experts say. They live on top of the soil in decaying organic matter--perfect for composting.

Adding castings to soil increases plant growth, according to both anecdotal evidence and scientific studies. For instance, strawberry plants with vermicompost worked into the soil had more than a third more flowers, plant runners and marketable fruit weights than plants to which only chemical fertilizer had been applied, according to a 2004 paper published online in Bioresource Technology.

I resisted creating an outdoor compost pile, both because of the smell and because we have occasional rat visitors in the yard. I know there are a wide range of enclosed outdoor composting systems. But indoor worms seemed a tidy solution. Last year, I bought a worm composter online--a set of stacking plastic trays, 14 inches square and 4½ inches deep. (I later learned it’s very easy to make a basic worm composter with a plastic bin.) I also ordered 1,000 worms from Uncle Jim’s Worm Farm, for $19.95 plus shipping. They came in a box that said “open immediately,” and inside was a pretty green cotton bag filled with my worms packed in dry peat moss.

They looked a bit dried up. But the enclosed “worm advisory” assured me they were just dehydrated for safe travel and would revive quickly.

I laid the ball of worms gently into the first plastic tray on a bedding of starter stuff (composed of coconut fiber, shredded paper and pumice) and some food scraps. I poured a half-cup of water over the worms, placed the loose-fitting cover on the tray and kept a light on for the first couple of days to make sure they didn’t try to escape. But, sure enough, they seemed to disappear into the food mixture.

According to the instructions that came with the composting trays, all you need to do is to keep adding more scraps and such until the tray is full of worm castings. This can take a couple months or more. Then you put another tray on top (the tray bottom is an open grid), and add food scraps. The worms, sensing new opportunity, will migrate up to the new tray. That’s the idea.

The good news: Worm composting really does not smell.

The bad news: They are high-maintenance, at least in the beginning. They are, after all, living beings and require some care. They can’t get too hot or too cold. And it’s tricky to get the right balance of food, paper and moisture.

We put a note on the refrigerator that says: “Worms love: vegetable scraps, breads and grains, fruit rinds and petals, tea bags, coffee grounds and filters, crushed eggshells, shredded paper. Worms hate: meat or fish, cheese, butter, greasy food, animal waste, spicy and salty foods, citrus.”

The food-to-worm ratio is not precise, nor is the amount of castings they will produce. The rule of thumb is that a pound of worms will eat one to two pounds of food in a week. In the worm bin, microbes start to break down the food scraps--pre-digestion for the worms.

They prefer their food chopped up. I feel silly cutting up scraps, mixing them with shredded paper and carrying a plate downstairs to the worms. But I refuse to put the scraps in a blender, which is what a more enthusastic family member did for a while.

But I did worry. Sometimes clusters of worms were coming to the surface instead of burrowing, and sometimes there seemed to be lots of mites (which also contribute to the composting process but compete for food with the worms), an indication of too much moisture. I wanted to talk to other people who were worm composting at home, but when I put the word out to my very active and environmentally conscious neighborhood email group, the silence was surprising. A father and son were curious, seeing a possible school project, and a Colombian agronomist said it was a common form of composting in Colombia.

And then a neighbor told me about Jeffrey Neal.

Neal lives in a condo in the District and runs a composting operation in the basement of his building. I quickly called him up and arranged to visit. It would be my first real look at someone else’s worm bins.

He’s a retired Navy civil engineer who started composting about six years ago after one day contemplating his banana peel as he relaxed on his sofa. He said he thought about its going into a landfill: “And I just sat there: ‘Oh, just throw it away like I’ve done so many other times. No other option.’”

But he thought about it some more, and his banana peel was taking him to environmental problems, erosion, landfills. “It’s like in ‘The Matrix.’ I’d just taken the red pill and then I was stuck and I couldn’t go back,” he said.

He started worm composting in his apartment: “I killed my worms a couple times.” And then he took a composting course offered by the Institute for Local Self-Reliance, a national nonprofit that runs community development programs, and ECO City Farms in Prince George’s County, which runs urban farming programs. For his course project, he decided to introduce vermicomposting to his 165-unit apartment building, Rhapsody Condominiums.

He had to convince the five board members. One agreed, two were willing and the other two took more work, Neal said. Now, nearly two years into the operation, Neal and another resident of the building, Carrie Brownlie, feed the worms twice a week. The scraps come from fewer than half a dozen apartments. Neal and Brownlie did not publicize the project, preferring to start small.

We met in the lobby, took the elevator down to the trash room and retrieved a bucket of food scraps marked for composting. Brownlie and her two young sons weighed them, measured out shredded paper and mixed it all together.

In a little-used stairwell off the parking garage were 10 18-gallon plastic containers, the kind you might store off-season clothes or sports equipment in, lined up along the wall, numbered and with notes attached about the last feeding.

A thousand red wigglers weigh about a pound, and Neal estimates he has 30 pounds of worms in the 10 bins. So basically, tens of thousands of worms.

While those worms could eat 60 pounds of food scraps in a week, they do fine on a lot less, and it is more of a problem to put too much food in a bin than to underfeed them because the food will rot and build up heat, killing the worms. Neal and Brownlie add anywhere from just a few pounds to 25 pounds of food in a week.

Worms seem to do better with a bit of neglect, and skipping feeding for a few weeks is not a problem. In nature, sometimes food is plentiful, sometimes not. If you are going away for two or three weeks, you can just put extra food and shredded newspapers in the bin, and they will be fine.

Neil and Brownlie harvest castings every three or four months, a few bins at a time. In January, one bin produced 33 pounds of nutrient-rich compost.

Because they are not gardeners, they give the compost away to people in the building who have houseplants, feed the building’s roof-deck plants and save some for Neal’s mother, who lives in the suburbs. The rest goes to the nearby Howard University community garden.

Neil and Brownlie have not advertised the composting widely yet--a plan is underway to scale the operation up for the entire building this summer--so when I asked others at the Rhapsody what they thought about having worm composting in the basement, most didn’t know about it.

Learning of the close-to-home worm poop operation, they seemed unfazed, even supportive. “That’s so cool,” said Mollie Berman. “I’m not turned off by worms. I mean, there are rats in the alley. You can’t be squeamish living in the city.”

Neal has continued to study composting, going not just once but twice to the annual vermiculture conference started 18 years ago by Rhonda Sherman, extension specialist at North Carolina State University.

Sherman has a big following among worm composters, and she fields inquiries from around the world about large-scale vermicomposting. She was in the circle of recycling activists in Kalamazoo, Mich., that included the late Mary Appelhof--sometimes referred to as Worm Woman--whose “Worms Eat My Garbage” continues to be a popular reference book for home vermicomposters.

As for my own operation, after more than six months and with spring here, I’m still working on the worm routine.

I have settled on feeding them once a week, between one and two pounds of food scraps. That should yield five to eight pounds of castings every four to six months.

I recently harvested compost from the bottom tray for the first time, using the pyramid method. This involves creating small piles of compost under a light whose rays cause the worms to burrow down, and then taking off the top of the pyramid. At the end of this process, I had three-quarters of a bucket of rich black compost and a half-dozen small, wriggling knots of apparently stressed-out worms.

I added the compost to my garden, returned the worms to the bin and fed them, but they don’t seem to be burrowing very enthusiastically. I try to leave them alone, but it’s hard. They are, after all, my livestock.

#earthworms #worm castings #composting #red wigglers

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arreiseanaj-blog1 · 8 years ago

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Best lunch restaurants in Toronto in 2017

CHABROL

90 Yorkville Ave., 416-428-6641 Doug Penfold and Niall McCotter of Cava have added a tiny charmer of a French bistro, Chabrol. In summer it’s one of the nicest patios in town. Their delectable French classics comprise tartine of raw trout that is cured on housemade bread topped with radish and chervil. Perfect papillote with leeks, sea asparagus and Swiss chard with exceptional vermouth beurre blanc of fish. Ballotine of chicken is perfect moist white meat with buttery roasted fennel and apple with emerald green watercress soubise (creamed onion sauce). But ttoro, a southern French bouillabaisse with impeccable seafood must be eaten by one in strong rich saffron-scented broth. And for dessert, classic French apple tart. The room is so tiny you are able to see — and smell — the buttery French apple tart baking in the glass-fronted oven. It’s drenched in Calvados sabayon at the table and built on puff pastry. Require a large spoon.

PATRIA

480 King St. W., 416 367 0505 King of clubs Charles Khabouth made a really lovely eatery, as he always does. Patria is two floors with interesting lighting, a giant embroidered artwork installation as well as a tall wall of wine bottles. And his partner Hanif Harji ensures the impeccable quality of the piquant pleasures of southern Spain. Three- year-old cured ham that is is superbly nutty thanks to the acorns the hoof that is black free-range pigs ate; this is a carnivore. Patria brings in artisanal wines and cheeses from Spain, and serves the cheeses at room temperature, with sweet grilled oil and /tart quince jelly -kissed baguette. Their azure that is Spanish is a farmhouse product which provides a run for the money to French Roquefort. They do terrific tapas. Creamy/ manchego that is crisp croquettes. Fab fresh house- a salad that is big turns into way more enjoyable than veg are. Patria’s kitchen does the conventional foods of southern Spain but lighter and jazzier. With spinach sounds ordinary but tastes exciting chickpeas stewed. Additionally very southern Spanish and more correctly cooked is fideos with clams and chorizo, thin pasta that was short stewed in spicy tomato broth, infused with smoke atop totally cooked fat clams.

CAMPAGNOLO

832 Dundas St. W., 416 364 4785 Campagnolo has matured into a rock solid champion of Italo-comfort food, alla nonna, from warm cheesy gougères pastry in the breadbasket. In between are high-flavoured house-made pastas with fantastic tomato sauce constructed on browned garlic and guanciale. That is substantial cooking — Upscale Ital-mamma food. And the room feels increasingly gracious as the rest of the popular restos in town mimic their chance take on fine food.

JABISTRO

222 Richmond St. W., 647-748-0222 Amusing Ja is much very popular now. With that comes somewhat harried service and less focus on detail. We still love their aburi and oshi, and the likes of fatty tuna handrolls with tuna that melts on nori and the tongue that crackles like glass. Agedashi is a splendor of smoky Japanese soup stock with deep fried BC clams, green onion and eggplant. And how adroit to infuse miso soup with lobster! The house special JaBistroll is real crab uni and salmon rolled in rice studded with flying fish roe in sauce that’s a cross between light and hollandaise mayo — still delightful.

LA CASCINA RISTORANTE

1552 Avenue Rd., 416 590 7819 Chef Luca Del Rosso is that rare man who challenges himself every night to make an ever changing menu composed mostly of the foods his grandmother made in Abruzzo. Here is the countryside Italian cooking that many pretend to but few master, for it is deceptively simple but many-layered. Seemingly complicated although basic antipasti like beans with red onions and roasted squash with sweet peppers showcase chef’s gifts. Chef woos us with his various excellent homemade pastas, often scented with truffles. He cooks it with fire and sources meat from local farmers. Who cares if both room and place are anti-fashionable? Here is Italian style, the true deal.

Engagement party venues

YASU

81 Harbord St., 416-477-2361 Yasu’s commitment to great sushi is unwavering, which is why it’s such a booking that is hard to get. They book 30 days out for his or her set dinner, $80 for 18 perfect pieces if sushi made before your eyes and delivered in a calm and measured minuet. No more, no less. No tempura, virtually no tables, no teriyaki. Just a tiny simple white room with every one of the dazzle on the tongue. 12 fortunate folks sit in the sushi bar and watch chef Yasuhisa Ouchi and his helpers do the hand dancing, preparing one sushi at a time. You get what was flown from around the world, because week: Ruby red ocean trout from Scotland, although it changes depending on fish markets. Impossibly sweet scallops from either Hokkaido, Japan or Gasp. Sweet fresh uni from Japan so chip it breaks like glass. Deep red rich toro tuna like butter. Monkfish liver with shiso leaf and ponzu sauce. Hay that was just seared smoked Spanish mackerel with chili and grated daikon. Like an edible jewel box.

Rasa

196 Robert St., 647-350-8221 Interesting food Annex style: Means multi-culti and super cool dark woodsy room. They greet you with mini- yummy onion butter and muffins, and the cooking is ever more guaranteed, flavours that are huge and exciting ideas. Bangkok Bowl is fab — super-crunchy deep-fried delightful mango jicama slaw punctuated with peanuts that are smoked and squid with just charred tuna. We adore rich cheese sauce, topped with crunchy slivers of fried onion that is deep and the charred Brussels sprouts with sweet/sour/spicy Scotch bonnet vinaigrette. And oh schmaltz for smooth, jalapeño for heat, chicken skin for crisp, the hot magnificence of rare strip steak with pickled shrimps for sour and fish sauce mayo for salty. The sinful enjoyment of pork belly that was sauted made complex -spice, hot with gingered carrot puree, exotic with charred scallions and bok choy, sophisticate with puffed rice on black sesame puree.

ENOTECA SOCIALE

1288 Dundas St. W., 416 534 1200 Sociale is refusing to coast, has upped its game. Still the same precious southern Italian cooking, but better! The best comfort food: Arancini, deep-fried balls of risotto stuffed with oozing mozzarella du bufula. Cotechino — Tender house-made pork sausage with perfect well-flavored lentils spiked with puckery marinated and grilled radicchio. Must eat: Bucatini with perhaps the very best pasta sauce in town, a success of three fixings. Crispy crunchy tomato guanciale and chile. In addition, we adore the pillowy gnocchi with chile- tomato sauce that is kissed and smoked ricotta. Inhale creamy rice pudding with currants and pine nuts. That is the best simplicity.

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