It’s been three crazy days since my second year of college officially began. My schedule’s still not complete, but my room’s nearly decorated, I have 5 amazing suite-mates, and most importantly of all… I have a gas stove! A lucky lottery number landed the 6 of us in a legitimate apartment (with a hallway and everything!) and while we had literally no water pressure for the first two days, I hardly noticed because we were making Tilapia Tacos with Lime Guacamole on the first night, then Pesto Pasta with Crostini topped with Goat Cheese and Bruschetta on the second. Ding dong, the meal plan’s dead. Peace out tofu meatloaf, I’ll be seeing you never.
So what does this mean for you? It means a year full of budget-friendly, schedule-friendly, super flavorful recipes. Because we’re not going to let our small city kitchen, busy schedules and utter lack of money get us down – we’re going to bring you apartment gourmet at its finest. I didn’t exactly pick my suite-mates for their culinary sensibilities… but that’s probably I’m friends with them in the first place.
Unfortunately, the card reader for my camera got lost in the moving process, so the kitchen escapades will begin as soon as I can get a new one. Meanwhile I’d like to share a recipe we developed in the final days of summer. Mom, Isabella, Francesca and I went to Le Cirque this past July, because we wanted to celebrate (belatedly) Isabella’s middle school graduation, and Francesca’s impending birthday… and because we are not the types to let $25 prix fixe Restaurant Week deals at (arguably) the city’s finest restaurant pass us by. Between the four of us, we ordered all of the desserts… except the ricotta mousse cake, which sounded kind of mediocre. Yet somehow, at the end of the meal, we had Plum Tarts in front of mom and me, Rocky Road Panna Cotta for Isabella, Crème Brûlée for Francesca (I kid you not) and a Ricotta Mousse cake in the middle of the table. Now, I’m not sure how that happened – kitchen mix up, superior charm, or divine intervention – but all I know is I have never tasted such a perfect cloud of wonder in my life. It was smooth, it was creamy, it was light, it was airy, it was pretty much Heaven… only it was a food.
It was only a few days later that Isabella suggested we start a series called “Sweet Dreams,” to share our favorite baked goods. And when she said that, all I could possibly think of was this mousse. Then Vinny, the cheese guy at our local Italian store started bragging about how amazing their ricotta was, and all the pieces fell into place. And so the recipe that you see before you was born. And can I tell you a secret? It’s probably the easiest dessert I’ve ever made. So moral of the story? Your kitchen has the potential to be a five star restaurant. So as you wait on pins and needles to hear more college adventures (you know it’s true) whip up a batch of this ricotta mousse, and impress all your friends. You’ll be glad you did, and so will they. I’ll be back soon. Meanwhile, sweet dreams!
(click on recipe for printable version)