Friday, May 25, 2012

FFwD - Lyonnaise garlic and herb cheese


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.

17 comments:

Kayte said...

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!

Kris' Kitchen said...

I"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.

Lizzy said...

Yeah, I wasn't bowled over either! I'd love your crackers, though :)

Lorraine @ Not Quite Nigella said...

Food from Lyon is so delicious isn't it! I was recently there and was in heaven! :D

Diane Balch said...

I'm with you not too exciting. Try it with goat cheese or sour cream. I found it tasted better.

Jessica of My Baking Heart said...

I couldn't stop eating it... even before I put it in the fridge to meld together! I'd love to try your crackers, too! :)

Rose said...

Oh 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.

Heather Kinnaird said...

looks great - but I didn't use ricotta

Adriana said...

I'm more excited about using this cheese as part of other recipes. A pizza or sandwich would be terrific!

Betsy said...

This 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.

Cher Rockwell said...

I thought the time in the fridge helped the flavors to develop (I liked this best the second day.)
It looks good with the crackers.
Have a great weekend.

Elaine said...

Blue poppyseed crackers sound so interesting. Sorry you weren't that excited about this one. Have a lovely weekend!

Kathy said...

I 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!

dulceshome.com said...

I 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.

Your 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).

yummychunklet said...

I'm more excited about your crackers!

mary hirsch said...

I 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.

Nana said...

I'm sorry you were not too excited over this recipe,
perhaps 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.