Monday, August 26, 2013

Sorry, Ricotta

Herbed Ricotta Souffle (pg 180 of Meatless) sounded like a suitably jazzy way to use up the remainder of my ricotta, but it didn't turn out as nicely as I'd hoped. The texture was weird. Kind of spongey, and it tasted way too salty. Matt said that if he were blindfolded, he'd have guessed that he was eating weisswurst (or however you spell that German white sausage.) That doesn't speak well for a souffle, does it? It didn't taste bad, but I wouldn't go out of my way to buy the ingredients to make this. If I had a heap of leftover ricotta, I'd make this again rather than allowing the cheese to go to waste. It needs more herbs and less salt, though.
My souffle dish was too big. Woops.

Conclusion: Just okay.

Last week, I also made Zucchini and Feta Chopped Salad (pg 319). It's impossible to come by fresh dill around here (and my efforts to grow it failed miserably), but I don't think that dill would have saved this recipe. It's basically just raw cubed zucchini mixed up with crumbled feta, some lemon, and olive oil. It tasted like raw zucchini and feta. Boring.
Conclusion: Just okay. Doubt I'd ever make it again. Something as a simple as grilling the zucchini would have made this more delicious.

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