I am making a conscious effort to eat healthy and cook on a more regular basis. The problem is….my body tends to be a bit finicky with the proteins it agrees with. So, when my mother told me about Tilapia and the various ways it could be prepared, I tried it…and now I am hooked! It is quick and easy…and I am actually beginning to think I am growing gills!
I have found I am not a fan of any fish baked. I think it tastes too fishy…. so I prepared the following dish this evening…
Since I love color on my plate….I julienned different bell peppers and sauteed them in a tablespoon of olive oil until tender, lightly seasoned with salt and pepper. When done, I positioned them on my plate.
Then, using the same pan, and adding a scant more oil, I pan seared a fillet that I lightly coated in Zatarain’s Seasoned Fish Fry. Because the fillet is thin, I only cooked it about 2-3 minutes on each side.
Then, I put it all together! (Note – I use a salad plate to regulate my portions, so please do not think the fillet was the size of a whale shark!)
Then onto the dessert -
Although she is not with us physically, she is with us in spirit and in the kitchen. While I don’t remember many of her Neapolitan noshes, there are a few that I hold dear, one of which is her cheesecake. I think my mom and I are the only ones in my immediate family who enjoy the dessert, and that’s okay – more for me!
The original recipe has copious amounts of ingredients. Since it is just me, myself, and I at home (and I only had one 15 oz. can of Ricotta cheese), I cut the recipe in (approximately) thirds. My version is below and my grandmother’s original version follows.
4 eggs
4 Tbsp sugar
1 tsp grated orange rind
1 tsp anise extract
1/3 stick unsalted butter, melted and cooled
15 oz. whole milk ricotta cheese
1 Tbsp. fresh lemon juice
3/4 cup canned peaches, diced
4 oz. chocolate chips
While preparing ingredients, place the ricotta cheese in a strainer to release any excess water. (The amount of water released with depending on the brand used.) In addition, drain the peaches as well. I chopped the peaches after the drainage.
Beat the eggs until smooth, gradually adding the sugar, orange rind, anise, butter, and lemon juice. Add ricotta and mix until smooth, adding the peaches and chocolate chips, stirring gently. Pour into a buttered spring pan. (I sprayed with Pam and used a regular cake pan….use a spring pan….unless you like broken pieces of cake, or plan on eating out of the pan with a fork.)
Bake in a preheated 325 degree oven for 65 hours. [I did this differently, simply because I didn't read the directions carefully....so much for being an English teacher!] When completely cool, sprinkle with confectioner’s sugar.
[Now, this cheesecake is not like NY Style, thick, and stick to your ribs. In fact, it can be a bit runny, so don't freak out. Letting the cake fully cool will help a little .... a little.]
On the cooling rack….
Side View….showing chocolate and peaches
10 eggs
10 Tbsp sugar
1/4 Tbsp grated orange rind
1 jigger (shot) Anisette
1 stick unsalted sweet butter, melted
3 pounds ricotta cheese
Juice of 1 lemon
1 small can of peaches
1 package of semi-sweet chocolate chips
few thin pieces of Citron (optional)
Beat the eggs until smooth, gradually adding the sugar, orange rind, Anisette, butter, and lemon juice. Add ricotta and mix until smooth, adding the peaches and chocolate chips, stirring gently *. Turn into a buttered and floured spring pan.
Bake in a preheated 425 degree oven for the first 10 minutes. Lower temperature to a moderate 325 degrees and back for an additional 1 1/4 hours. When completely cool, sprinkle with confectioner’s sugar.
* It is best to put the peaches and chocolate last, after the batter is in the pan, inserting gently, not stirring.
