Cookaholics Bulletin Board

1) Despite an almost total staff turnover, Culture magazine has maintained its high quality and content. Whew, I was worried.

2) Thieves have stolen $85,000 of Mozzarella, plus a diamond-encrusted cheese slicer:

http://culturecheesemag.com/cheese-bite ... mozzarella
http://culturecheesemag.com/cheese-bite ... cer-stolen

Hopefully it's not the same thieves in both thefts, because that's the wrong kind of cheese slicer for mozzarella.

3) I just made Kenji's amazingly quick ricotta gnocchi -- yes, they really do take only 15 minutes. Wow, I'm definitely going to make these again.

Recipe: http://www.seriouseats.com/2015/03/tech ... -fast.html

Picture:

I made those last night too! Great minds Fuzzy. And yes, definitely in the rotation. They were deliciousl and really quick and easy. I didn't take pics. We were too hungry to wait.

I guess the time didn't include the time it takes for one of the ingredients - Slow cooked red sauce.

Dave,

Well, I did a quick-cooked red sauce, so that only added about 10 minutes.

Now, here's some not-so-good cheese news:

http://gothamist.com/2015/03/18/kraft_m ... cheese.php

... although it's not like it's *real* cheese, is it?

I used sauce that I canned this summer so no extra time for me.

I made this recipe for Cheese Pie (quiche) last week with the bits of cheese left over from the cheese plate. It was very, very good. Using chunks of cheese instead of grated gave you little bits if different cheese flavor in each bite. I used an school 9" pie pan because I don't have a deep tart pan.

http://www.seriouseats.com/2015/02/left ... uiche.html

--Lisa

I got all inspired by the gnocchi, read some Canora in lucky peach, watched a video, read the serious eats article, struck out and tried my hand at 'pure' potato gnocchi. It came out OK. Will try again, i learned some things there. Served with a very big helping of Parm.

Paul,

Yah, done those before. There's no real way to make them less effort; I tried making gnocchi from deli mashed potatoes and they were way too wet.

What I liked about the ricotta ones was they were so *fast*. I could do these on a weeknight.

I tried some ricotta ones way back from CI and they were delicious, but lots of work and some stress at them coming apart. I'll try this new recipe too! And I'm determined to learn the potato ones. And tortilla.