Just Down The Road

7 mins
Serves 1
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Directions

  1. 1Heat the milk in a saucepan until just below simmering, around 580 degrees.
  2. 2Heat the milk in a saucepan until just below simmering, around 580 degrees.
  3. 3Heat the milk in a saucepan until just below simmering, around 580 degrees.
  4. 4Add salt, vinegar, and lemon juice.
  5. 5Add salt, vinegar, and lemon juice.
  6. 6Add salt, vinegar, and lemon juice.
  7. 7Stir and let it sit for a while.
  8. 8Stir and let it sit for a while.
  9. 9Stir and let it sit for a while.
  10. 10Strain the mixture overnight.
  11. 11Strain the mixture overnight.
  12. 12Strain the mixture overnight.
  13. 13Beat the ricotta and check seasoning.
  14. 14Beat the ricotta and check seasoning.
  15. 15Beat the ricotta and check seasoning.
  16. 16Lightly cook the carrots in olive oil, salt, and thyme.
  17. 17Lightly cook the carrots in olive oil, salt, and thyme.
  18. 18Lightly cook the carrots in olive oil, salt, and thyme.
  19. 19Dehydrate the carrots, or bake them at 60-65 degrees for 1.5-2 hours.
  20. 20Dehydrate the carrots, or bake them at 60-65 degrees for 1.5-2 hours.
  21. 21Dehydrate the carrots, or bake them at 60-65 degrees for 1.5-2 hours.
  22. 22Add the carrot juice to the saucepan and reduce completely.
  23. 23Add the carrot juice to the saucepan and reduce completely.
  24. 24Add the carrot juice to the saucepan and reduce completely.
  25. 25Add olive oil to the carrot vinaigrette.
  26. 26Add olive oil to the carrot vinaigrette.
  27. 27Add olive oil to the carrot vinaigrette.
  28. 28Pickle the carrots in white wine, water, vinegar, salt, sugar, thyme, bay leaf, and black pepper.
  29. 29Pickle the carrots in white wine, water, vinegar, salt, sugar, thyme, bay leaf, and black pepper.
  30. 30Pickle the carrots in white wine, water, vinegar, salt, sugar, thyme, bay leaf, and black pepper.
  31. 31Plate the ricotta, pickled girolles, pickled carrots, salad leaves, and carrot vinaigrette.
  32. 32Plate the ricotta, pickled girolles, pickled carrots, salad leaves, and carrot vinaigrette.
  33. 33Plate the ricotta, pickled girolles, pickled carrots, salad leaves, and carrot vinaigrette.
  34. 34Add rye bread and cep crumbs.
  35. 35Add rye bread and cep crumbs.
  36. 36Add rye bread and cep crumbs.

Ingredients

  • 1 container milk
  • 1 container milk
  • 1 container milk
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 tablespoon vinegar
  • 1 tablespoon vinegar
  • 1 tablespoon vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon juice
  • 1 container carrots
  • 1 container carrots
  • 1 container carrots
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 sprig thyme
  • 1 sprig thyme
  • 1 sprig thyme
  • 1 leaf bay leaf
  • 1 leaf bay leaf
  • 1 leaf bay leaf
  • 1 tablespoon sweet wine
  • 1 tablespoon sweet wine
  • 1 tablespoon sweet wine
  • 1 container carrot juice
  • 1 container carrot juice
  • 1 container carrot juice
  • 1 container pickled carrots
  • 1 container pickled carrots
  • 1 container pickled carrots
  • 1 container girolles mushrooms
  • 1 container girolles mushrooms
  • 1 container girolles mushrooms
  • 1 container rye bread and cep crumb
  • 1 container rye bread and cep crumb
  • 1 container rye bread and cep crumb
  • 1 handful salad leaves
  • 1 handful salad leaves
  • 1 handful salad leaves
  • 1 handful nasturtium leaves
  • 1 handful nasturtium leaves
  • 1 handful nasturtium leaves
  • 1 handful sorrel leaves
  • 1 handful sorrel leaves
  • 1 handful sorrel leaves

Equipment

saucepanwhiskmuslinstrainerbowlpiping bagstencil cutter