How Readers Cooked Recipes from Our April 2014 Issue
Sure, the long winter had us all tearing at our heavy coats, itching for sunshine and warm air and bike rides. But really it had us longing for fresh green vegetables and the farmers' market bounty that seemed like it would never come. Thankfully when it finally did, readers had our April issue at the ready. And with recipes like fresh ricotta and gnocchi with asparagus, peas, and morels, there was no question they'd be making them once Spring had sprung. Here's a look at some of our favorites.
1/10Fresh Ricotta
"Spending all day Sunday cooking has become the norm, and I love it that way. Sometimes we plan it all out days ahead of time, and more often than not things just come together as we go along. We weren't sure if we'd find ramps, but Robert was set on making some homemade ricotta, inspired by the latest Bon Appétit, and just like it says, it's a surprisingly simple weekend project." Check it out at A Better Happier St. Sebastian
2/10Fresh Ricotta
"The simplest way to present this is in the cheese cloth, on a board, with some crackers. Drizzle olive oil on top and sprinkle a little finishing salt up on top...Use the best quality milk and heavy cream. The better the products are, the tastier the finished cheese will be." Check it out at I Will Not Eat Oysters
3/10Ricotta Gnocchi with Asparagus, Peas, and Morels
"Easter dinner was fairly simple, but very Spring-appropriate with Bon Appetit's Ricotta Gnocchi with Asparagus, Peas and Morels. I made the fresh ricotta for the gnocchi and substituted Shiitake mushrooms." Check it out at There's a Newf in my Soup!
4/10Ricotta Gnocchi with Asparagus, Peas, and Morels
"In any case these dumplings went together quickly and waited in the fridge until I was ready to cook them in simmering salted water. Pan fried in rich butter with peas and favas whatever you may call them, these little pillows made a special springtime dinner." Check it out at What James Had for Dinner
5/10Swiss Chard and Mushroom Galette
"So when it's stuffy what do you do? You throw open windows and doors, toss the puplets outside on the front porch and set about making a hearty whole-wheat galete with fresh spring veggies, herbs and globs of comforting ricotta." Check it out at Food & Whine
6/10Swiss Chard and Mushroom Galette
"This recipe attempts a modicum of health. It calls for a whole wheat crust and plenty of dark leafy chard and fresh, sautéed mushrooms. Top that with crisp, lemon juice-laced spring herbs just before serving, and you have the go-to antidote for Spring's Crotchety Old Crank Syndrome. If you have a particular gnarly case of SCOCS, I recommend an extra serving of the galette." Check it out at The Crafty Cook Nook
7/10Campanelle with Eggs and Capers
"When you read the list of ingredients, you might think you’re in for a very potent dish: anchovies, capers, crushed red pepper, egg. Not so. The flavor is buttery, delicate, briny, delicious." Check it out at Pinch & Swirl
8/10Campanelle with Eggs and Capers
"This dish is rich, but well balanced. I did not skimp on the anchovy paste, which was evident in the toasted brown color that the pasta took on when it was tossed with the spicy, anchovy-infused oil. This richness is then tempered by multiple elements. The first and most obvious is the parsley leaves; peppery, a little lemony, and decidedly green in flavor, they impart lightness with both their flavor and texture...The yolk coats the pasta and absorbs the olive oil-based sauce, softening the flavors from preserved fish and red chile flakes. On the other hand, the egg whites provide lightness with tenderness and little volume. Basically, they prevent the pasta from being construed as a big, dense heap of carbs, a noble and necessary task. I’m sure the entire idea sounds bizarre (hardboiled eggs in pasta?), but it was quite delightful." Check it out at Psycho Cooker
9/10Kouign-Amann
"These pastries caramelize so beautifully in the oven, and they disappear too quickly — truly, they are irresistible. You likely have all of the ingredients on hand to make these but do remember to plan ahead." Check it out at Alexandra Cooks
10/10Kouign-Amann
"Kouign-Amann is buttery, flavorful, flaky, and delicious and will make you feel like a true kitchen jedi after you’ve finished making them. It’s a perfect treat for breakfast, for dessert, or even for a snack if you’re feeling adventurous. It was a hit with me and a hit with my kids…well worth the effort." Check it out at A Sweet Spot Home
