Ricotta, Homemade

Chef Andrew Isabella (No. 246), recommends first making your own ricotta when creating his Ricotta Fritters.

Yields: 1 quart

Ingredients

• 1 gallon whole milk
• 1 quart heavy cream
• 1/2 gallon buttermilk
• 3 tablespoons sea salt
• 1/4 cup white distilled vinegar

Equipment

large sauce pot, cheese cloth, colander, bowl

Method

1. Heat the milk to about 170º on medium low heat. Add heavy cream and bring to about 170º.

2. Once it creates small bubbles on top, slowly add: buttermilk, salt and vinegar. The dairy will start to curdle. Cook until whey and cheese completely separate.

3. Pull off the heat and strain over cheese cloth. Once the ricotta dies, cool in the refrigerator and use as desired.

Foraged Mushrooms + Oats

Tyler Williams' revolutionary Foraged Mushrooms and Oats
brought a breakfast dish to the level of a risotto you'd lust for
any hour of the day.

Ingredients
Oatmeal
1 cup Steel cut oats, rinsed
4 cups mushroom stock
2 cups wild mushrooms, sautéed
1/2 cup butter
2 tablespoons thyme
salt and pepper, to taste

Caramelized Buttermilk
1/2 cup buttermilk
1/4 cup Non-fat dry milk solids
2 tablespoons sugar

Chef’s Instructions:
For the oats
1. Bring mushroom stock to a boil in a medium stock pot.
2. Add a good pinch of salt and whisk in oats.
3. Bing to a boil and skim off any impurities that rise to the surface.
4. Reduce the oats to a simmer and add the remaining ingredients.
5. Simmer 1 hour stirring often until the mixture has thickened to saturate.
6. Season with salt and pepper to taste.

For the buttermilk
1. Place all ingredients in a small saucepan and reduce until light golden brown and thickened. Transfer to a blender and puree until smooth.

To finish
1. Place 1/2 cup of oatmeal in a bowl and drizzle with the caramelized buttermilk.
2. Top with a fresh seasonal raw vegetable salad from your farmers market and dress with lemon juice and olive oil.

Serves: 4 to 6

Corn Dog Batter

Ingredients
2 cup unbleached flour
1 2/3 cup Riverview Farms cornmeal
2 tablespoon sugar
3 teaspoon baking powder
1/2 tablespoon dry mustard
2 eggs, beaten
2 cups buttermilk

Directions
1. Add dry to wet all at once
2. Stir to bring together but no more (lumps are OK)
3. Let rest for 10 minutes
4. Stab each sausage with a bamboo skewer
5. Dip the hot dog in a glass filled with batter
6. Deep fry at 350ºF till golden brown and delicious