[Sca-cooks] Re: ricotta as "fresh cheese"?
Naquiba Katira al-Maghrebiyya
cynaguanswan at yahoo.com
Sat Oct 11 13:50:38 PDT 2003
I once made an entry for a 'Spoon' (cooking) contest
that called for fresh cheese. I made three versions
and submitted them all for the judges to taste. Cream
cheese, ricotta cheese and my own fresh cheese (milk
and lemon juice).
I couldn't tell the difference myself except a vague
difference in the coloring of the browned tops, yet
each judge favored a different one!
The most surprising thing to me was that there was
only a few almonds (decoration) and crumbs on the
plate when I retrieved it. Surprising as this was my
most disappointing effort in any cooking contest.
Just goes to show you how much difference there is in
peoples tastes!
Katira
P.S. I won
--- Ruth Frey <ruthf at uidaho.edu> wrote:
> Kathleen Madsen <kmadsen12000 at yahoo.com> wrote:
>
> > Greetings, all. ...Coming out of lurk-mode...
>
> Ditto here. ;)
>
> <snip> <relevant portions quoted . . .>
> > I have found a *ton* of recipes for cheese tarts,
> both sweet and savory . . . One of my favorites
> is Lese Fryes . . . Here's the recipe:
>
> > Lese Fryes
> Take fresh cheese, and pare it clene, and grinde
> hit in a morter small . . .
>
> > My redaction:
> > 16 oz. Ricotta . . .
>
> Huh! I redacted Sabina Welserin's "Genovese
> Tart" recipe last 12th Night -- a savory tart with
> spinach, "fresh cheese" (I used ricotta), aged
> cheese (I used parmesan), and olive oil in a pastry
> crust. It was very yummy, and got a good response
> from everyone who tried it, but our local
> cheesemaking expert really gave me a chewing out for
> using ricotta, since it turns out ricotta is a whey
> product and not actually a cheese at all (or so he
> told me, and I respect his knowledge of the
> subject). He did admit the dish was tasty as
> redacted, but we worked out that I should try some
> cream cheese or cottage cheese "drip strained" (like
> you do with yogurt for yogurt "cheese") and blended
> for my next attempt, so I would not offend the
> cheese-knowledgeable in the audience. It was
> actually a very fun discussion . . . :) But:
>
> I'm curious to get responses from this group --
> how appropriate is ricotta as a "fresh cheese"
> substitute in redactions, in your opinion? Thought
> I might hear from some more cheese-knowledgeable
> folks than myself. After all, blessed are the
> cheesemakers. ;) :)
>
> -- Ruth
>
>
>
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