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#1
05-05-2007
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 Cottage Cheese with Herbs and White Wine (P1) Cottage Cheese with Herbs and White Wine (P1) 2 cups LF cottage cheese 2 scallions 1 white shallot 1/2 bunch each flat-leaf parsley, chives and chervil 1 thyme sprig 3 TB. White wine 1 tsp. sherry vinegar 1 tsp. olive oil 1/2 cup LF ricotta cheese Salt, pepper to taste Put the cottage cheese into a strainer and leave to drain for 1 hour. Peel and chop the scallions and shallot. Chop the herbs briefly in a processor or herb mill. Mash the cottage cheese with a fork, then beat it with a spatula until its smooth. Add the scallions, shallot, and herbs and season to taste with salt and pepper. Stir in the white wine, sherry vinegar and olive oil. Leave in a cool place for 2 hours. Whisk the ricotta and stir it into the flavored cottage cheese. This recipe instructs it to be served on a sliced baguette. Instead Id recommend serving it on slices of roasted veggies like eggplant or using it to stuff a zucchini or a cucumber with the seed sections cored out.      | ||||||||||
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