ffwd: lyonnaise garlic and herb cheese
This week’s post will be short and sweet. I actually made this back in November when the week’s recipe for French Fridays with Dorie was “Cook’s Choice”, and I picked this one. I went back and read my post from six months ago, but not until after I made this light and tasty cheese spread again. It was almost like déjà vu.
To change it up, I had intended to try making my own ricotta (which is on my “must try” tasks for 2012), but, as usual, I ran out of time. The herbs were straight from my back door herb garden, I boosted the garlic (two big cloves), and I remembered that this needed lots of salt, so started with a full teaspoon instead of a pinch.
The ricotta ended up draining for a full day, much more than overnight. About a half cup of whey landed in the cup, so I can only guess that it is drier than it might have been. Once again, I liked the texture, and this time, the flavors seemed to come through better. I think it was the extra salt.
There’s been lots of rushing around in my life this week, so I haven’t had this for an appetizer yet. It makes a lovely spread on toast for breakfast. I also think a few dollops on top of warm chunky pasta would be great. I have enough to try that later in the weekend, but haven’t yet.
I don’t have much else to say about this. Despite my lack of words, I do give it a “thumbs up” rating.
Enjoy the long holiday weekend – summer’s unofficial kickoff. We have grilling and outdoor activities planned. At the same time, don’t forget to remember those who lost their lives serving our country, which is what Memorial Day is really supposed to be about.