I just love the movie “Big Night”. It just makes me happy. I decided to have my own big night with the “kids”. Olivia had never seen the movie, so we started early, and made “A Long Day, and a Big Night” out of it!
Italian Salad with Homemade Vinaigrette
Spaghetti with Great Grandma DeFranco’s Meat Sauce
The kids arrived with a bouquet of daffodils! For me? Why, yes!
I started with my homemade ricotta cheese.
All you need is a gallon of whole organic milk, and 1/3 cup plus two Tbsp white vinegar
ABOVE: Curds and whey
We invited the kids to take a ride with us up to La Conner to see the Daffodil fields in bloom. I knew it would give the mixture some time to completely separate out the curds from the whey.
ABOVE: Last year’s daffodils in La Conner
ABOVE: Sean and Oliva in La Conner
La Conner is a lovely little town. I blogged it last year too.
ABOVE: Squinting eyes and in mid-sentence. Yes, I’m usually in mid-sentence.
“Good Lord, what is that big bright thing up there in the sky?”
ABOVE: Mark pointing out the mussels to Sean and Olivia.
PLEASE CLICK BELOW IF YOU’D LIKE TO SEE THE VERY PICTURE HEAVY FOOD POST (20 MORE PHOTOS TO BE EXACT)…
Oops! I almost forgot, I made the Strawberry Sorbato for the Prosecco Floats, before we left that morning too.
ABOVE: This drink is to die for. I like to wait until the sorbato (a cross between sorbet and gelato) melts and the drink becomes slushy.
Back home to finish up the ricotta. Ricotta cheese is incredibly easy to make.
ABOVE: Ricotta completed and ready to use.
Pork back ribs, homemade meatballs, hot Italian sausage, and hard boiled eggs.
Spaghetti and Meatballs–my favorite meal.
Don’t forget the fresh baked bread!
A little Montepulciano made with organic grapes–thank you Trader Joe’s!
Hmmm, you tell me….
Maybe I should have named him Jack.
Back to our evening…
Kids in the den watching “Big Night” while Mark and I make the Ricotta Puffs (Sfingi)
I really enjoyed making these little doughnut/fritters. Oh Lordy, these are so good I could eat a whole batch, but I held myself back…a little.
ABOVE: The ricotta is used in the base of the sfingi mix.
Then, I drop by rounded teaspoons into my deep fryer.
Spoon honey mixture over each little doughnut.
Then sprinkle with powdered sugar.
This is simply Love on a Plate!
Oh, let’s look at that again…
I should also note, I made the meat sauce the night before. This sauce is always better the next day.
I know this looks like a lot of work, and it is, but I broke it up over a 24 hour period. Timing was perfect for this one. Having the sauce cooked, the sorbeto in the freezer, and the ricotta process started before we left, made it a bit easier when I returned from the little mini-trip.
The movie was a lot of fun too!
RECIPES: I’ll be creating separate posts with the individual dishes and their recipes, and then I will link from the menu on this blog to each recipe. Some of these recipes individually are too good to stuff into a huge post like this.