I’m continuing our challenge from 2013 to make at least one new recipe from our two newer cookbooks each month. There’s a category on the blog for these posts called “recipe review 2014.”
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Recipe: Heart-Stuffed Shells in Lemon Ricotta Bechamel from The Smitten Kitchen Cookbook, pages 125-127
- when did we make this? Wednesday, January 15, 2014, for supper
- did we change anything? First, I was unable to find frozen artichoke hearts in the couple of stores I looked. So I compromised and used artichoke hearts canned in brine (NOT marinated). I also used all parmesan for two reasons: 1) I was too lazy to try and find romano, and 2) I don’t really care for romano, compared to parmesan. Finally, I used a Chinese cooking wine (white) rather than a “real” white wine, because that’s what I had on hand.
- what did we like? The flavors are delicious. The bechamel sauce is incredible (I wouldn’t mind having it over pasta… like an alfredo!), and the filling is luscious. I especially enjoyed the texture of the filling. At first, before I read the recipe carefully, I thought there was a “whole” artichoke heart in each shell, which would have been fine, but I don’t often care for their texture. So to have the filling processed in the food processor made it perfect!
- what didn’t we like? This is a fairly labor-intensive dish, but it was well-worth the time!
- will we make it again (any changes in the future)? Yes! I will definitely make it again. But perhaps not on a weeknight with a toddler asking for my attention! 😉