With a party coming up and a pot garden full of fresh herbs, I decided to make homemade fresh cheese that resembles ricotta, and combine it with lemon zest, snipped leaves of tarragon, lovage and chives, and the magenta chive flowerets. This was a delicious spread with black bread but could be served any number [...]
Archive for the ‘Cheese’ Category
Homemade Lemony Herbed Ricotta
Posted in Appetizers, Cheese, tagged Homemade ricotta, ricotta herb lemon spread on May 19, 2012 | 1 Comment »
Waste Not Want Not: Cheese Rinds and a Celery Soup
Posted in Celery and celeriac, Cheese, Soup, Waste Not Want Not, tagged Cooking with cheese rinds on March 31, 2012 | Leave a Comment »
The garden’s getting drenched with rain today, thankfully, so I stayed inside and made soup. Lovely celery and leek soup feels spring-like, light and nourishing just like the rain. Local leeks were back in this morning’s farmers’ market so I wanted to build a soup around them. I also had an abundance of organic celery [...]
Dark Days 13: Root Soup with Cheese Wafers and Slaw
Posted in Celery and celeriac, Cheese, Dark Days Challenge, Parsnips, Soup, Turnips and rutabagas on February 15, 2012 | Leave a Comment »
A continuing series on weekly meals that use sustainable, organic, local and ethical food during the challenging winter months. For more information, go here to the DDC section of Not Dabbling in Normal’s website: Dark Days Challenge. In which I make a garnished root soup that combines hominess with sophistication… I need to clean out [...]
Whey Soup with Cauliflower and Leeks
Posted in Cauliflower, Cheese, Leeks, Soup, tagged Cauliflower, Cheese, Leeks, Soup, Whey on March 13, 2010 | Leave a Comment »
Whey, a by-product of cheese-making, is the thin liquid that’s left after the curds are removed. The other day, I made a batch of fresh cheese that resembles ricotta and saved the whey for soup. This is a simple, fresh and clean-tasting soup that takes all of 15-20 minutes to make. You basically just simmer [...]
Fresh Cheese: Ricotta and Friends
Posted in Cheese, Ricotta, tagged Cheesemaking, Ricotta on March 9, 2010 | Leave a Comment »
It is insanely easy to make a fresh cheese that approximates ricotta and can be substituted for it without consequences. Technically, ricotta, which means “recooked,” is made from whey after the curds are removed to make cheese. The whey is left to cool and stand overnight, developing an acidic quality that is necessary for curdling [...]
