an update to my cottage cheese/ricotta question
My faux-lasagna came out lovely, but soupy. The lesson is definitely that cottage cheese must be drained somewhat. And probably, i should have baked off the eggplant, or at least left them on a cooking rack for awhile to get rid of more moisture than i did.
Thank you all for your comments on cottage cheese and ricotta. They were most helpful. By sticking to the small curd and mixing it well, there was no texture issue at all. I would definitely use it again. Next time, i'm also going to add walnuts for added texture.
moxiegirl and I had fun today just hanging out. I baked mini-meatloafs and my faux-sagna. Coj was most generous in letting me use his Zyzziva (aka Mandoline, but it's a long story). My eggplant rounds came out smooth and perfect. I'll bring him some later this week, Snoggs. He'll want me even more.
Off to read more and plot more and ignore that school is back tomorrow.
Thank you all for your comments on cottage cheese and ricotta. They were most helpful. By sticking to the small curd and mixing it well, there was no texture issue at all. I would definitely use it again. Next time, i'm also going to add walnuts for added texture.
moxiegirl and I had fun today just hanging out. I baked mini-meatloafs and my faux-sagna. Coj was most generous in letting me use his Zyzziva (aka Mandoline, but it's a long story). My eggplant rounds came out smooth and perfect. I'll bring him some later this week, Snoggs. He'll want me even more.
Off to read more and plot more and ignore that school is back tomorrow.