** Happy Anniversary to me**
Well, it’s been about a year since my first post as Cucina & Camera! I have to admit I’ve come a long way. My images and process as a food blogger improve with just about every shoot/post I do. I’m really happy — and proud — of the progress that I’ve made, but I still have a lot of growing to do. There’s a lot I plan to accomplish in the next year with Cucina & Camera and I’m excited to continue sharing my progress and experience in the kitchen and behind the camera with all of you.
For my first blog post I made a summer tart, so I thought it was appropriate to make a tart this week for my one year anniversary :)
I’m a little embarrassed to share a link to this post one year ago, but I think it’s worth it to see the improvements. Here it is if you’re interested! I can’t wait to see what another year of practice and experience will bring!
This week’s tartlets are homemade ricotta, blueberry and apple w/ rosemary crust
I usually make ricotta by heating whole milk and adding a little white vinegar, but I wanted to try using fresh squeezed lemon juice this time instead. I’ve heard that using lemon juice leaves a little bit of a citrus taste to the ricotta and I thought it might be a nice touch to the tartlet filling.
The taste was nice! But it turned out a lot more wet than I’d normally like my ricotta to be. Since it was just going into the tart filling I figured it wasn’t too big of an issue so I went ahead a used it.
I don’t think I can ever make another crust without putting fresh rosemary in the dough — it’s wonderfully fragrant and the flavor is to die for in my personal opinion ;)
And these mini tartlet pans I borrowed from my mom are pretty much the cutest!
I had originally planned for these to just be blueberry tarts, but when I found this old apple peeler at a garage sale this week I couldn’t wait to use it! I have memories of this kind of apple peeler from back when I was in preschool. We would all fight over the curly strings of apple peels!
I mixed the (overly moist) ricotta with cinnamon and honey. And a little powered sugar to thicken it up a bit. Here they are in all they’re yummy summer glory!
Thanks for tuning in!
~~ until next week ~~