Ask anyone who has lived in Charlotte for any significant length of time where the best place to get Italian is and they’ll probably tell you “Mama Ricotta’s.” Even if they’ve never been there (like I hadn’t) they will probably have heard good things about it. Mama Ricotta’s is pretty much a Charlotte institution, one of those restaurants that only has one location, that grew up with the town that it’s in.
Below, you can see one of the many published accolades for Mama Ricotta’s:
I’m excited to document my first failed recipe for this blog!
Well, I mean, I would certainly have prefered not to have wasted the time and ingredients on this ultimately unservable puran poli, but the whole point of this blog is to enhance my cooking skills through practice. Sometimes you are just gonna screw up, no matter how hard you try. And I REALLY tried. I read multiple recipes and watched demonstrative videos, yet despite all this I still failed.
I am so tired. Between work, training for a half-marathon I’m doing at the end of the month, various side-projects, and wasting hours on Pinterest, I find myself pressed for time. I am sorry to say that I put updating this blog on the back-burner, so if ever it seems like I might have disappeared for a bit, rest assured I’ll be back.
Anyway, enough of that nonsense! Let’s talk bread pakoras.
The book (which is memoir) focuses on Gesine’s transition from a career as a producer in Hollywood to leaving it all behind in order to open a bakery in a small town in Vermont. Each chapter in the book starts with a recipe of a baked good that either is a personal favorite of Gesine’s, or something that is a popular item at her bakery.
One of the recipes that jumped out to me was the recipe for her German grandmother’s apfelkuchen (apple cake). Gesine’s mother was a German opera singer (her dad is American), and as her mother was from Germany, she naturally had ties to the country and spent a lot of time their as a small child, and then later as a young adult.