Just Down The Road

Name: Just Down The Road
Total time: 7 min
Ingredients: 1 container milk; 1 pinch salt; 1 tablespoon vinegar; 1 tablespoon lemon juice; 1 container carrots; 1 tablespoon olive oil; 1 sprig thyme; 1 leaf bay leaf; 1 tablespoon sweet wine; 1 container carrot juice; 1 container pickled carrots; 1 container girolles mushrooms; 1 container rye bread and cep crumb; 1 handful salad leaves; 1 handful nasturtium leaves; 1 handful sorrel leaves

Serves 1

youtube.com

Just Down The Road

youtube.com

Serves 1

Directions

1Heat the milk in a saucepan until just below simmering, around 580 degrees.
2Add salt, vinegar, and lemon juice.
3Stir and let it sit for a while.
4Strain the mixture overnight.
5Beat the ricotta and check seasoning.
6Lightly cook the carrots in olive oil, salt, and thyme.
7Dehydrate the carrots, or bake them at 60-65 degrees for 1.5-2 hours.
8Add the carrot juice to the saucepan and reduce completely.
9Add olive oil to the carrot vinaigrette.
10Pickle the carrots in white wine, water, vinegar, salt, sugar, thyme, bay leaf, and black pepper.
11Plate the ricotta, pickled girolles, pickled carrots, salad leaves, and carrot vinaigrette.
12Add rye bread and cep crumbs.

Ingredients

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

Equipment

saucepanwhiskmuslinstrainerbowlpiping bagstencil cutter

Just Down The Road

Serves 1

youtube.com

Just Down The Road

youtube.com

Serves 1

Directions

1Heat the milk in a saucepan until just below simmering, around 580 degrees.
2Add salt, vinegar, and lemon juice.
3Stir and let it sit for a while.
4Strain the mixture overnight.
5Beat the ricotta and check seasoning.
6Lightly cook the carrots in olive oil, salt, and thyme.
7Dehydrate the carrots, or bake them at 60-65 degrees for 1.5-2 hours.
8Add the carrot juice to the saucepan and reduce completely.
9Add olive oil to the carrot vinaigrette.
10Pickle the carrots in white wine, water, vinegar, salt, sugar, thyme, bay leaf, and black pepper.
11Plate the ricotta, pickled girolles, pickled carrots, salad leaves, and carrot vinaigrette.
12Add rye bread and cep crumbs.