Component: Smoked Lemon/Pepper Ricotta Cheese

A recipe for smoked ricotta cheese with lemon and pepper from Frederick, Maryland chef Chris Spear


Dried Fruit Jam & It’s Spin-Offs

A few years ago I found a recipe for a red wine fruit jam. I’ve been sitting on the recipe for a while, having never made it. I honestly can’t remember where I found it, but decided to finally give it a go. Making a few adjustments, the base recipe is cabernet wine, canned prunes,… Continue reading Dried Fruit Jam & It’s Spin-Offs

Hominy & Cheese

Yesterday, we were working on some new menu ideas and canned hominy was suggested as a side dish. We’re putting fried chicken on the menu next week and wanted a starch we hadn’t used lately. We loosely followed a whipped potatoes model. Canned hominy was steamed in a perf pan for around 15 minutes. It… Continue reading Hominy & Cheese

Mahon and Grits Croquettes with Pecan Romesco Sauce

I was going to post this recipe a while ago, but I’ve been holding off. It was recently included in the Fall 2013 issue of Culture magazine, which is all about cheese. Many of their recipes end up on their website, but this one didn’t, so I thought I’d post it here. It was exciting… Continue reading Mahon and Grits Croquettes with Pecan Romesco Sauce

Charred Cottage Cheese

Recently I’ve fallen for cottage cheese. Not the watery, low fat stuff, but really the really good stuff. I did a post back in January on Kalona’s organic 4% fat cottage cheese. Back then I expressed my intent to try char-grilling it like the yogurt on Ideas in Food. Please check out their post, as… Continue reading Charred Cottage Cheese