i took a plunge this week and tried something completely new. something i had never made, or ever eaten. i made a ricotta and spinach roulade the other night for my family (meaing mom, dad, joe and tom). it went pretty well with the tomato basil soup that has become part of my repertoire. the photograph in the cookbook looked pastry-like and i got to thinking it would be like a croissant. i initially skimmed the ingredients meaning i didn't notice amounts. i thought it would be a flaky bread rolled up with ricotta spread inside, a little like a cinnamon roll. it wasn't. it's very eggy. it has four eggs in it and only 1/3 cup of flour. that said, it was pretty good, very light. it would probably be better still warm from the oven. next time i will put more spinach and garlic in it to counteract the egginess. or try different ingredients. if you're interested i'm more than willing the share the recipe.
as for the book itself, the instructions were very easy to follow. there is a section in the back (with photographs) describing different techniques. i should have consulted this before i tried to whip my egg yolks into peaks. and even though i didn't accomplish said peaks for my roulade, i think it still turned out well. this might be an oneg dish.
here's a website that has a good walk-through of making a roulade, if you're curious: http://veganmenu.blogspot.com/2008/03/seitan-roulade-braised-leeks.html
stay tuned for a new focaccia recipe!
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