The Column of Life

Lemon-Ricotta Pancakes Ricotta cheese, one cup Sugar, two tablespoons Flour, one cup Baking Powder, one teaspoon Nutmeg, one half teaspoon Cinnamon, one half teaspoon Eggs, two Milk, two thirds cup Lemon juice, fresh, one tablespoon (or orange juice) Preferred syrup or fruit preserves Cooking spray or other for pan 1. Combine all ingredients in a large bowl until blended. 2. Well greased frying or griddle on high heat. 3. Pour batter onto pan and cook until batter begins to bubble or pancakes are brown around edges. 4. Flip and cook other side. 5. Serve with syrup or preserves. Makes around 12 pancakes Sunday Brunch is the gayest of meals. No one does this meal like gay men do. Here are two easy recipes to add to that buffet. Tomato Zucchini Frittata Zucchini, two cups, thin slices Green Onions, two, chopped Virgin Olive Oil, two tablespoons Eggs, four Ricotta cheese, half cup Pecorino cheese, grated or shredded, one quarter cup Sea salt and pepper to taste Tomato slices, and Basil ...

Fine sea salt 1/2 pound broccoli rabe, leaves separated and roughly chopped, stalks trimmed and thinly sliced, florets cut in half, or quartered, if large 6 large eggs 3 1/2 ounces ricotta salata, finely grated (1 cup plus 2 1/2 tablespoons) Generous pinch freshly ground white pepper 2 tablespoons extra-virgin olive oil 1 small onion, thinly sliced Bring a large pot of salted water to a boil; add broccoli rabe and cook, covered, until tender, about 5 minutes. Drain well. Heat broiler. In a medium bowl, beat together eggs, cheese and white pepper. Heat oil in a 9-inch nonstick skillet over medium-high heat; add onion and generous pinch salt, reduce heat to low and cook, stirring occasionally, until softened, about 7 minutes. Add broccoli rabe to skillet, increase heat to high and cook for 2 minutes more. Whisk together egg mixture once, then add to skillet. Using a heatproof rubber spatula, stir together eggs and broccoli rabe mixture until frittata begins to set, 1 to 2 minutes, th...

Stuffed Escarole Adapted from a recipe by Vincent and Pasquino Vitiello Queen Italian Restaurant Brooklyn, NY For 22 escarole packets 1 loaf Italian bread, crust removed, sliced into small squares 2 egg, lightly beaten 2 tablespoons fruity extra-virgin olive oil 1⁄4 cup grated Romano cheese 2 anchovies, minced 1 clove small garlic, minced 2 tablespoons black raisins 2 tablespoons golden raisins 2 tablespoons pine nuts, toasted 5 Gaeta olives, pitted and quartered 3 green Sicilian olives, pitted and quartered 2 tablespoons chopped flat-leaf parsley Freshly ground salt and pepper to taste 2 heads escarole 1 clove garlic, minced 2 tablespoons fruity extra-virgin olive oil 1⁄4 cup chicken stock or water 2 tablespoons butter Small handful Sicilian olives, pitted and chopped Freshly ground salt and pepper to taste To make the stuffing, place the bread cubes, eggs, oil, cheese, anchovies, and garlic in a large bowl. Mix together until it forms a smooth amalgam. Add the rest of...