I hope you had a lovely Valentine’s Day! Jeff and I celebrated by going to an amazing chocolate party.
As a fundraiser for the co-op, Chef Chad Durkin gave a pastry demonstration on how to make whoopie pies and adult chocolate milk. As you can see, there was a table full of chocolate and one of the best moments was when I found the most perfect chocolate – a german chocolate “brute” at 67% cocoa. It is the perfect bitterness for me and needless to say, I happily went into a chocolate coma after eating several pieces.
Photography credit: Albert Yee. For more of his photos, click here.
I’m over here today.
And yes, I’m talking about cleaning products.
A little over a week ago, the South Philly Co-op held our first Spring Forum meeting at Neumann-Goretti High School. Everything went off without a hitch and it was really successful with about 100 people showing up! Messy and Picky posted a great write up and photos of the event (the presentation is also up if you are interested in viewing). Here is a great picture of Jeff (I’m leaning on him) by Albert Lee.
I’ve mentioned before that I volunteer with the South Philly Co-op, which is a group of people in my community who are working to open a food co-op in 2012. The other day I posted a blog entry on the site about making homemade ricotta. Check out the instructions here.
What inspired me is one of my favorite food blogs, The Italian Dish. Elaine’s recipe’s are classic yet fresh and her instructions are detailed yet easy to follow. The photographs are beautiful and I always feel so motivated after reading Elaine’s posts.
So what to do with the ricotta? About a month ago, I discovered Gina’s Skinny Recipes and for Valentine’s Day I made a Chocolate Ricotta Mousse. It was really delicious and pratically guilt-free.
Chocolate Ricotta Mousse by Gina’s Skinny Recipes
- 2 cups part-skim ricotta
- 3 tbsp unsweetened cocoa powder
- 2 large egg whites, room temperature
- 1/2 cup sugar
- pinch of salt
In a food processor blend ricotta and cocoa powder until completely smooth. Transfer to a large bowl.
Place egg whites, sugar, salt in a medium heatproof mixing bowl (metal) and place bowl on top of a pot of simmering water.
Cook and whisk constantly until the sugar dissolves and the mixture is warm, about 3 minutes.
Remove bowl from heat and beat with an electric mixer on high, until stiff peaks form (about 5 minutes).
Using a rubber spatula, gently fold egg white mixture into the bowl with ricotta until well combined.
Divide into six 6 oz ramekins or small bowls and refrigerate at least 3 hours.
Have you tried this before? Let me know your favorite ricotta recipe!
I mentioned in this post that I sit on an Outreach Committee for a group in my neighborhood who are starting a food co-op. Here is an article in today’s South Philly Review with some more information. Very exciting!