“Accuracy is the twin brother of honesty.”
So Delicious & So Many Ways To Serve It!
Why aren’t recipe times accurate? I spend most of my waking hours researching recipes, cooking, photographing, eating and then planning what will be tackled next in the kitchen, and it’s something I see ALL THE TIME. WHY???
Okay, let’s break this down… obviously part of the problem has to do with the fact that we don’t all have commercial ovens and I don’t know about you, but my regular old oven is almost NEVER accurate. So you learn over time how to adjust either the temp you set or the time you allow. Of course there is also the issue of elevation (yes, elevation which seems silly to my entirely NON-scientific mind but apparently it’s a thing) and humidity. But I’m not talking about perfectly reasonable issues such as these, I’m talking about the fact that times are different to extreme degrees and some cookbooks and websites are worse offenders than others. After time, you come to adjust based on what you know of that particular recipe author, but shouldn’t we expect a bit of honesty in this regard with some regularity? I mean HONESTLY!
It’s a little like what I imagine internet dating must be like… slightly fudged to make yourself that tiny bit more appealing. You know what I mean, maybe if someone says that the onion chopping will only take 5 minutes another someone will want to make the dish. But if I say that in all honesty the chopping of that many freakin’ onions for onion soup will actually take you 15 minutes they might move along to the next recipe (which coincidentally may or may not be lying about timing!) And the fact that you’re closer to 5’8″ than just under 6′ or perhaps the last time you actually went “horseback riding/walked on the beach/read a classic” was when you had a full head of hair. Okay I’m totally picking on the guys here and I know that women must stretch the truth on these sites too, but we don’t have all day here do we?
My point is that times stated in recipes are almost never completely accurate. And why do I state this point you ask. For two reasons… one, to suggest that you read all recipes with some common sense and a flexible time schedule and two, to tell you that I try very hard to be honest on timing. I hope you’re finding that the times are as stated, but PLEASE let me know if they’re not and I will correct them when possible!
I can say that this recipe is QUICK, the most time-consuming issue will be grating the parmigiana and please do grate it freshly! You’ll see that this recipe has a lot of flexibility and can be used in a number of ways (one of my FAVOURITE things in the world!) So whip up a batch and have it in the fridge to toss with some warm pasta or use as a dip for veg or fresh bread or even as a baked mushroom appetizer… so simple… gently snap the stems off larger mushrooms (save these to add to a meat sauce or a stew!) and fill with ricotta mixture, place filled mushroom caps on a sheet pan and bake in a 450° oven for about 20 minutes or until golden brown and melty!
Enjoy & Namaste!
- 1 container Ricotta Cheese (about 2 cups)
- ¼ cup cream cheese
- ⅓ cup grated parmigiana
- zest of 1 lemon
- 1 TBSP chopped marjoram (oregano would be nice also)
- ½ tsp chilli pepper flakes (or to taste)
- drizzle good quality extra virgin olive oil
- Mix ingredients together and use as a dip, or a pasta topping, or as a stuffing for baked mushrooms