In Defense of Marscapone

Admit it. You have an attitude about marscapone. Maybe it's because you're counting calories. Maybe it's because you confuse it with marzipan. Maybe it's because since Mussolini conquered Abysinnia you still mistrust things Italian. Whatever the reason, let it go. Embrace the creamy goodness. Celebrate that it can enhance both the savory and the sweet. Let go of your fears about its paraoxical smooth, yet solid consistency. Liberate yourself to a food that works with the word "dollop" better than any other.

Once I accepted that marscapone had to be a part of my life, I have never been happier. Oh, and it's a perfect ingredient for the simplicity required while cooking in the bathroom:

Pasta al Bagno
Boil some penne
Chop three or four heirloom tomatoes
Drain the pasta
In the same pot that you used to cook the pasta, toss the tomatoes with the pasta and a healthy dollop of marscapone
Serve while the pasta is still warm

Butternut Buddies
Sliice a butternut squash in half and remove the seeds
Place in the toaster oven for 45 minutes at 400 degrees
When the squash is fork-able and slightly browned, add a healthy dollop of mascarpone in the hole where the seeds used to be
Return to the toaster oven for a few minutes, until the cheese is bubbling and golden brown
Eat directly from the squash shell or scoop it out and toss over pasta

Broiled Peaches
Slice two peaches in half
Remove the pit
Broil the peaches in the toaster oven for 3-4 minutes until slightly brown around the edges
Spoon a dollop of marscapone into the peach pit's cavity
Broil in the toaster oven for an additional 2-3 minutes until cheese is bubbling & golden brown

Summer Fruit Salad
Slice or chop a mix of nectarines, peaches, apricots, asian pears... whatever is fresh and to your liking
In a bowl, toss the fruit with a dollop of marscapone