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Janet Fletcher

180 Stonecrest Dr
Napa, CA, 94558
(707) 265-0404
{ Janet Fletcher / Food Writer }

{ Janet Fletcher / Food Writer }

Janet Fletcher

  • Home
  • About
    • About Janet
    • Media
    • Client List
    • Contact
  • Planet Cheese
    • Planet Cheese Blog
    • Planet Cheese Signup
    • Cheese Library
  • Store
    • All Items
    • World Cheese Tour
    • Books
  • Classes
    • World Cheese Tour Classes
    • Other Classes & Events
    • Custom Class/Event Request
    • Cheese O'Clock Video Archive
  • Recipes
    • Spring
    • Summer
    • Autumn
    • Winter
    • Comfort

Take the Cannoli Ice Cream

August 9, 2022 janet@janetfletcher.com

I only recently learned that the most famous lines in The Godfather (“Leave the gun. Take the cannoli.”) were not in the script. Actor Richard Castellano ad-libbed them. Movie critics have debated the meaning, but to me it’s obvious. What kind of Italian-American would leave cannoli behind, even fleeing a crime scene?

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In Milk: Cow, From: U.S. Tags ricotta, ice cream, ricotta ice cream, gelato, Sicilian food, Sicilian desserts, cannoli, Rosetta Costantino
4 Comments

Dinner’s Ready

March 23, 2020 janet@janetfletcher.com
Planet Cheese 130 _DSC0938.jpg

In the Napa Valley, where we are sheltering in place, caterers are delivering cassoulet to people with deep pockets. The rest of us are plundering our pantries, gardens and freezers. Frankly, I’ve always enjoyed the challenge of making do in the kitchen. What tasty thing can I concoct from the bits and pieces? Being resourceful feels good, especially now. With my own hands, I can feed my household. I remember an elderly Italian friend who lived through the Second World War telling me that the rural people were better off than the city folks because the people in the countryside knew how to forage. Feeding yourself is a basic life skill, and this crisis is revealing that a lot of people can’t.

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In Milk: Sheep, From: Greece Tags frittata, pasta recipes, Rosetta Costantino, Calabrian cooking, Greek food, Vefa Alexiadou, egg dishes
16 Comments

Scooped Again

June 27, 2017 janet@janetfletcher.com
Ricotta-ice-cream

You’re going to have ice cream on the Fourth of July, right? I thought so. If vanilla ice cream is your go-to for fruit pies, cobblers and crisps, let me introduce you to a fabulous alternative. Ricotta ice cream, a popular choice in the gelato shops of Calabria and Sicily, is going to be your new favorite. The recipe below, which I learned from a native Calabrian, makes the the most luscious—and easiest—ice cream ever.

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In Milk: Cow, From: U.S. Tags Fourth of July, ice cream, ricotta, Calabria, Rosetta Costantino, Sambuca, Strega
2 Comments

Ricotta by You

April 26, 2016 janet@janetfletcher.com
Ricotta_Strawberries

With strawberries getting better by the week, it’s time to make fresh ricotta. You can do it. All you need is an instant-read thermometer and liquid rennet. Start to finish, the process takes less than 45 minutes. Imagine how good that first spoonful of warm, fluffy ricotta is going to taste.

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In Milk: Cow Tags ricotta, Calabria, Rosetta Costantino
6 Comments
 

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Welcome to my world: a fragrant, fascinating universe devoted to great cheese. In this and future Planet Cheese posts, you’ll find profiles of the world’s best cheeses plus insights into everything cheese: shops, recipes, interviews, pairing discoveries, classes, videos, travel. If you haven’t already done so, sign up here - it’s complimentary - and join me in learning something new about cheese every week.


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     Photographs: Douglas Fletcher, Ed Anderson, Megan Clouse, Faith Echtermeyer, Eva Kolenko,
Victoria Pearson, Sara Remington and Meg Smith
Design: Jennifer Barry Design | Props: Tangerine Prop Shop | © 2024 Janet Fletcher, All Rights Reserved