I just went to an opening of a NEW St. Louis Bar and grill in Keswick
I have to say what a great experience it was and not just because my good friends own it but because the food is really great. I had the philly cheese steak sandwich with sweet potato fries and my hubby had the ribs and wings with fries and coleslaw. All I can say it WOW you have to eat there!
This location was much needed in Keswick and I'm sure it will be busy all the time so you may want to go early or book ahead. You wont be disappointed.
The food is great, the service is impeccable and the faces are friendly
Let me know what you think and tell them you read this!
Thanks and Congrats to my dear friends Anna,Carm and Louis :)
Thursday, December 22, 2011
Tuesday, December 20, 2011
Ricotta and spinach crostata
This recipe is so easy to make you must try it. This recipe makes 2 crostata. You can eat them now and/or freeze after baking.
Crostata dough
2 cups all purpose flour
1 tsp sea salt
1/3 cup olive oil
1/2 cup more or less water
In a food processor add flour and salt.
Process to blend and aerate add olive oil and pulse until it looks crumbly then turn processor on and add enough water (about 1/2 cup)to make a dough.
Take dough out and knead by hand to form a ball and wrap in plastic wrap and let stand (rest) for about half and hour.
Filling:
2 tubs of ricotta
1 package of frozen spinach, thaw and squeeze out all liquid
1 clove of garlic, chopped
2 tblsp olive oil
2 green onions diced
2 eggs, beaten plus 1 for glaze
1/2 cup Parmesan cheese, grated
sea salt and pepper to taste
heat olive oil and add garlic, saute for a few seconds and add spinach. heat through and salt and pepper to taste. let cool.
In a large bowl mix together:
Ricotta, cooled spinach mixture, 2 eggs, cheese, onions, salt and pepper. Mix all together.
Now its time to roll out dough. cut dough in half, flour your surface and roll 1 dough at a time to 1/8 to 1/4 inch thick.
You can make them round or square. Once dough is rolled pick up and lay on your parchment lined baking sheet.
Spread 1/2 of the cheese mixture per crostata and leave a 2-3 inch boarder all around.
fold over edge of dough over mixture very rustically all around.
Brush top of dough with beaten egg.
Bake in 350' oven for about 45 min until dough looks golden.
Serve warm or room temperature and can be frozen at this point for another day. Reheat in a 350'oven until warm.
Crostata dough
2 cups all purpose flour
1 tsp sea salt
1/3 cup olive oil
1/2 cup more or less water
In a food processor add flour and salt.
Process to blend and aerate add olive oil and pulse until it looks crumbly then turn processor on and add enough water (about 1/2 cup)to make a dough.
Take dough out and knead by hand to form a ball and wrap in plastic wrap and let stand (rest) for about half and hour.
Filling:
2 tubs of ricotta
1 package of frozen spinach, thaw and squeeze out all liquid
1 clove of garlic, chopped
2 tblsp olive oil
2 green onions diced
2 eggs, beaten plus 1 for glaze
1/2 cup Parmesan cheese, grated
sea salt and pepper to taste
heat olive oil and add garlic, saute for a few seconds and add spinach. heat through and salt and pepper to taste. let cool.
In a large bowl mix together:
Ricotta, cooled spinach mixture, 2 eggs, cheese, onions, salt and pepper. Mix all together.
Now its time to roll out dough. cut dough in half, flour your surface and roll 1 dough at a time to 1/8 to 1/4 inch thick.
You can make them round or square. Once dough is rolled pick up and lay on your parchment lined baking sheet.
Spread 1/2 of the cheese mixture per crostata and leave a 2-3 inch boarder all around.
fold over edge of dough over mixture very rustically all around.
Brush top of dough with beaten egg.
Bake in 350' oven for about 45 min until dough looks golden.
Serve warm or room temperature and can be frozen at this point for another day. Reheat in a 350'oven until warm.
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