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:
kusshi
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
mains:
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
ends:
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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