Telling food stories, one kitchen at a time
You know what would be great? If Sun-Dried Tomato and Olive Ricotta Scones were in a swimming pool. A scone pool! Like when you ate fast food as a kid and begged, “Mom, please let’s go inside so I can play just for a minute all I really wanna do is jump into that big pool of balls and almost drown with the rush of it.” And now, all I want to do is nearly drown in the rush of jumping into a big pool of Sun-Dried Tomato & Olive Ricotta Scones. I wouldn’t think twice about this, friends.
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Today we are learning new foods. The rest of the blogosphere is discussing what to make for Christmas dinner, what to wear on New Year’s Eve, and what to resolute on January 1st. We, however, are committed to non-holiday things, like kitchen education. Specifically the education on fennel and fronds, particularly as they relate to Roasted Fennel, Italian Sausage, and Ricotta Pizza.
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I’m not gonna sugar-coat it. Lasagna is hard people. This is not your one-meal, 30-minute dinner dish. But if you’re okay with that, this dish is certainly worth the effort.
If you’re like me, sometimes you’re in the mood to get a lot of dishes dirty. Sometimes we want a challenge! Sometimes we need that cathartic kitchen time during which we are so consumed by the recipe that we don’t have time to think, eat, or breath anything else. If you’re in the mood for that kind of cooking session, this dish is certainly worth the effort.
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Please tell me you have room left in your big food-loving heart for a last tomato recipe. Please tell me that you’re kitchen looks like mine and you have too many left over tomatoes (and bell peppers and jalapeños) than you know what to do with. And now, take a deep breath, because we are going to cook all of those tomatoes down into a smooth, creamy, almost sweet sauce that you can eat right away or freeze for those days when you have the wintertime blues and desperately need a late-summer tomato pick-me-up.
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