Nocturnal Activity in the Silverlake Hills - Writing Pad
What a great view from the Silverlake Hills. Especially the rows of palm trees lined up in the furthest hills - it's so LA. And in one of these hills a writing class takes place every Thursday. One called Writing Pad and one that I've joined with a friend's brilliant suggestion of the ancient system of bartering.
One distinct feature of Writing Pad is its offering of tasting plates, dessert and tea. I have taken over the savory part of this bit, while leaving the dessert up to Marilyn, the dessert-saavy class facilitator. The space is already so welcoming, relaxing, and spotlessly clean. Adding delicious food to this only furthers the pleasantries of a relaxing Thursday night.
For the third winter class and my first menu, I offered a simple rustic Italian fare:
Homemade Ricotta with Maple Syrup, Bacon & Crostini
Balsamic Roasted Onion with Toasted Pinenuts & Parmigiano
Hot Tunisian Olives
Ricotta is an Italian cheese that is made from whey. So technically it's not a cheese but a byproduct. Homemade ricotta recipes usually use milk and an acid in the form of lemon juice, vinegar or buttermilk. I never even thought of making ricotta cheese at home until I read about it on Becks & Posh. The first batch, only yielding bit over a cup, turned out really creamy and moist because I didn't let the milk curdle enough. First time jitters I guess. I cooled and saved the milk to try a second batch in my le creuset pot and it came out so much better with the normal yield amount of about a pint or 1 pound. Ricotta gnocchis to come about shortly.
I roasted red onion wedges with lemon-thyme, olive oil and balsamic vinegar. Something rich, sweet, savory and nutty, thanks to roasting powers, to complement the mild milky ricotta. Originally I wanted to crumble some gorgonzola over the onions but the ricotta might have gotten a beating from it, leaving its delicate flavors unrecognized. I shaved some parmigiano reggiano for a kick of sharp nuttiness. Real parmesan is something to appreciate. Delicious. I also got some Whole Foods' Hot Tunisian Olive Mix just as a side kick.
Marilyn made Lemon Creme Brulee for dessert. So yummy. You can tell because I plundered half of it before I realized I forgot to take a picture. That happens a lot to me. Anyhow, check out the class. Maybe you can join for some delicious writings and eatings.
A catered menu for www.writingpad.com