Makes 6 appetizer portions
2 cups Fairwinds Farm organic goat milk¾ cups Fairwinds Farm organic yogurt (plain)
3 Tbsp Poplar Bluff Farm organic yellow onion, minced
½ tsp garlic minced
2 cups organic shiitake mushrooms
1 Tbsp parmesan cheese, grated
1 Tbsp fresh basil, chopped
1 cup chicken broth
¼ cut dried shiitake mushrooms
¼ tsp soy sauce
1 pinch fresh thyme
½ cup green peas
To make the ricotta, bring the milk up to a boil and add the yogurt. Bring the milk back to a boil and it will curdle. Strain the curds into a strainer and let sit to drain for 10-15 minutes.
Place the broth in a pot with the dried mushrooms, soy sauce and thyme. Bring it to a low simmer and let the flavor infuse for 30 minutes or so (I usually add an old dried parmesan rind for flavor).
Sweat the onion in a small pot with a touch of butter or olive oil. Cook until completely tender. Remove the stems from the shiitake mushrooms and discard. Chop 1 cup of the mushrooms and add to the onions with the garlic. Continue to cook for about another 5 minutes. Add the reserved ricotta, the grated parmesan and the basil. Season well.
Slice and sauté the remaining cup of shiitake mushrooms. Strain the broth and heat the peas in it.
2 (100g) Sunwork’s Farm organic whole eggs
40 ml water
2 tsp Highwood Crossing organic cold pressed canola oil
270 g Highwood Crossing organic all purpose flour
(a little over 1 ½ c)
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