This week's French Fridays with Dorie recipe is Lyonnaise garlic and herb cheese, a dip made with ricotta cheese, garlic, herbs, red wine vinegar and salt and pepper.
I made only a quarter of the recipe using garlic, fresh chives and dried tarragon. I didn't have time to drain the ricotta, so I used it as is. I also didn't chill it before serving, and it tasted fine - the ricotta was still cold from the fridge.
I served this dip with blue poppy and rye crackers. It was pleasant enough, but didn't make me excited enough to make it again.
To see what the other FFwD participants thought, visit the LYL section of the FFwD website.
Looks so appealing...those crackers are really wonderful, I want THOSE! The dip sounds good, but unlike most of the rest of the world, ricotta just doesn't do much for me for some reason...it has a weird texture and taste. That said, this looks really good. Nice photo!
ReplyDeleteI"m enjoying seeing what everyone has done with this recipe that lends itself to so many uses. Enjoyed your post...beautiful photo....your herbed cheese looks perfect.
ReplyDeleteYeah, I wasn't bowled over either! I'd love your crackers, though :)
ReplyDeleteFood from Lyon is so delicious isn't it! I was recently there and was in heaven! :D
ReplyDeleteI'm with you not too exciting. Try it with goat cheese or sour cream. I found it tasted better.
ReplyDeleteI couldn't stop eating it... even before I put it in the fridge to meld together! I'd love to try your crackers, too! :)
ReplyDeleteOh well, guess it's good you only made a small portion. I wasn't sure about the chilling thing either, since my cheese was also cold when I put it together. But I tasted it right away and then again after a few hours just to test. I can't that the herbs were particularly more pronounced, but the garlic definitely was. Not overwhelmingly so, but it did have a little more kick.
ReplyDeletelooks great - but I didn't use ricotta
ReplyDeleteI'm more excited about using this cheese as part of other recipes. A pizza or sandwich would be terrific!
ReplyDeleteThis one really benefits from sitting around for a few hours, or overnight. Too bad it didn't match up to those delicious looking crackers. Have a great weekend.
ReplyDeleteI thought the time in the fridge helped the flavors to develop (I liked this best the second day.)
ReplyDeleteIt looks good with the crackers.
Have a great weekend.
Blue poppyseed crackers sound so interesting. Sorry you weren't that excited about this one. Have a lovely weekend!
ReplyDeleteI plan on serving this cheese spread for a Memorial Day get together we’re having. I thought it quite good…sorry this was just so-so for you! Your photo makes it look lovely with those crackers! Have a great weekend!
ReplyDeleteI definitely thought this was much better after it was allowed to sit in the refrigerator. It wasn't that great when I first put it together either.
ReplyDeleteYour crackers sound delicious! My friends thought that the flavor of the cheese really depended on whatever you were having with it (whichever vegetable or cracker).
I'm more excited about your crackers!
ReplyDeleteI thought this herb cheese needed more flavoring --- herbs, seasonings. And, the 5 hours of chill-time in the fridge definitely did help bring out the taste it had. Needs tinkering. We just have to decide if we have tinkering time or should run to the store and buy the Boursin.
ReplyDeleteI'm sorry you were not too excited over this recipe,
ReplyDeleteperhaps adding another type of cheese might help with
the flavor. Mine had too much garlic in it. Reading
thru your blog, I love the look of your challah, so
delicious looking with the apricots. Have a great
weekend.