Tuesday, August 10, 2010

8/10/10 - Tuesday - cheese time

Ever feel like certain cheeses just don't cut it? - our chef felt the same way. He tired of getting ricotta from the purveyors or mozzarella from the produce people. Instead we have set out on our own journey - let's make our own cheese. Today is the first step in what may be a long journey until we get this thing right. But why not give it a shot.

Ricotta Cheese: italian sheep's milk or cow's milk whey cheese. - fresh, slightly sweet in taste with a texture similar to cottage cheese although it is much lighter.

all we needed was some milk, vinegar, salt, cheesecloth and a pot
-don't be fooled by the picture above - our cheese hasn't hit that stage yet - although i am sure when it does it will look just as delicious.

right now we're about here:

I'll let you know how it goes. In the meantime here's what we're eating today:

raw bar:
blue point
VA Bay

sidenote: after a century of exile, blue points are again growing in their native land of the long island sound

light bites:
veal sweetbreads with local oyster mushrooms, pancetta and cippolini onions

our ever illustrious cheese plates is also up for grabs this evening

grilled pork porterhouse, braised endive and grilled white peaches

pork belly frittes (or braised pork belly and house cut yukon potato fries) with garlic aioli

bruleed rice pudding with raspberries
chocolate tart with vanilla ice cream and blackberry coulis
cinnnamon raisin french toast with vanilla ice cream and orange sauce

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