The Milkmaid Cometh

This circa 1950 photo of a girl carrying in milk bottles is my dear friend Rita Mattia.

Rita Mattia circa 1950

Now retired, Rita was a well-known and respected advertising copywriter for years. I had heard her name in passing many times (I too work in the field of advertising and marketing). But it wasn't until about 8 years ago; when Rita decided to downsize her home, that we finally had a chance to meet.

Because Rita is visual artist as well as a talented writer, she has an eye for wonderful things. After years of collecting, Rita decided to sell some of her treasures on the web via what she called, “Ritabay”.

The copy she used to describe her items for sale had me laughing with each post. It was then that I knew we had to meet. Our mutual friend, Susan Higgins, arranged for the three us to meet at a local restaurant for lunch so that she could make introductions. From that day on, Rita and I have been great friends.

People are always striving for “a meeting of the minds”. Rita and I have that, as well as a meeting of the funny bones. I love her intelligence and her sense of humor. But really what sets Rita apart from the rest of the pack are her joy of life and her willingness to make the best of any situation. She has the same spirit today that you see in the photo of the 1950s milkmaid above.

The Milkmaid Cometh to my House.

In 2010, when my partner Jim was off on a business trip, Rita suggested we get together and have a cooking day at my house. We decided to make a dinner comprised of something neither of us had ever made before. Sounded like a great idea to me.

Rita Mattia stirring up some fun while she admires her latest creation 2010

After searching our cookbook collections and the internet, we came up with the following menu:

Bulgur Risotto with Corn and Shrimp

Spoon Bread

Tossed Spring Green Salad

Rose Galletta's Ricotta Pie

Anyone who has ever seen me cook, will tell you that I don't normally consider it a team sport. When I cook, I go into the 'zone" and prefer to be there alone unless I am teaching someone else how to cook something. In other words, I am a cook who prefers to be in control

But when friends decide to cook together, they need to work together, and Rita and I were able to do just that. We had such fun shopping together, cooking and of course enjoying our meal together.

Now it is your turn to try your hand at the dishes Rita and I made and enjoyed. Pick a friend to join you or fly solo.

Bulgur Risotto with Corn and Shrimp

Ingredients:

2 Tablespoons Olive Oil

3 Cloves Garlic, finely chopped

1 Cup Bulgur Wheat

1/2 Teaspoon Salt

12 Ounces fresh or frozen (thawed) Raw shrimp, shelled and deveined

2 Cups fresh or frozen Corn Kernels. If frozen, allow Corn to come to room temperature

1 medium Red Bell Pepper, cored, seeded and chopped

2 Limes (1 juiced, 1 cut into wedges)

1/4 Teaspoon Red Pepper Flakes

1/4 cup Cilantro, chopped

Directions:

Heat oil in a large pot over medium heat. Cook Garlic, stirring, for 30 seconds; add Bulgur and Salt; stir 1 minute more.

Gradually stir in 2 Cups Boiling Water, 1/2 Cup at a time (waiting until bulgur absorbs it to add more), until Bulgur is slightly soupy, 8 to 10 minutes. (You might not use all the water.)

Add Shrimp. Cook, stirring constantly, until the Shrimp turns pink, 2 to 3 minutes.

Add Corn, Bell Pepper, juice from 1 Lime and Red Pepper Flakes; stir, adding water to keep mixture creamy.

Cook, stirring, until Corn and Pepper are warmed through, 1 to 2 minutes.

Add chopped Cilantro; serve with Lime wedges.

A lot of the pre-prep work can be done ahead (chopping, etc.) making this a very quick, attractive, and delicious “company” meal.

Spoon Bread

Ingredients:

3 Cups Milk

¾ Cup Yellow Corn Meal

3 Eggs

1 Teaspoon Salt

¼ Cup Sugar

4 Teaspoons Baking Powder

3 Tablespoons Butter

Directions:

Heat 2 Cups of Milk with the Cornmeal until it bubbles. Add 1 more Cup of Milk. Remove from heat. Mix in Eggs, one at a time.

Combine Sugar, Salt and Baking Powder and using a whisk, combine these dry ingredients together. Add dry mixture to the hot mixture. Add in butter.

Pour batter into a well-greased baking dish. Bake at 350 degrees for about 30 minutes or until lightly browned.

Serve warm. (Served cold, or reheated in the microwave, this is also great for breakfast the next day).

Serve with spoon bread and a green salad. A perfect trio for a buffet-served meal.

And for dessert, Rose Galletta's Ricotta Pie.

Ingredients:

Filling

1 1/2 Pounds Ricotta Cheese

6 Eggs, separated

1/2 cup White Sugar

1/4 teaspoon Lemon juice

1/4 teaspoon Lemon zest

1/2 teaspoon Vanilla extract

Shell

2 cups All-purpose Flour

6 Tablespoons White Sugar

1 Teaspoon Baking Powder

1/8 Teaspoon Salt

1/2 Cup Butter

1/4 cup Milk

1 Egg

2 tablespoons Lemon Zest

Directions:

To Make Shell:

Combine the Flour, 6 Tablespoons White Sugar, Baking Powder, Salt and Lemon Zest. Cut in the Butter until the mixture resembles coarse crumbs. Stir in the Milk and the 1 whole Egg. Work dough until it forms a ball. Do not knead or over work the dough. Generously Flour a work surface and roll dough out to fit into a 9 inch pie plate. Place dough in a greased pie plate. Poke holes in the center with the tines of a fork. Do not prebake.

Preheat oven to 350 degrees.

Beat Ricotta, Yolks, and Sugar until Lemon colored. Add Lemon Juice, Zest, and Vanilla Extract.

Beat whites until stiff, fold into Lemon mixture. Pour mixture into the prepared shell. Do not over fill the shell, it rises slightly when baking.

Bake at 350 degrees for 45 to 50 minutes. Let pie cool then refrigerate to set, the pie will become creamy and dense. Serve cold.