Tuesday, October 13, 2009
You are looking at cooked carrots seasoned with cumin, a potted cheese mixture of dry cottage cheese creamed with pecorino and Swiss, parsley, preserved lemon, capers, olives and sealed with clarified butter. I laid a few fresh sage leaves across the top for appearance.
I served this with olive oil and herb crackers I made this morning, but it would have been great on toast. When you cut it, use a serrated knife and really grasp the thing so it does not fall apart. Two days of pressing it under weights did the trick.
Now I'm really inspired to do something frightening with the duck legs I have in the freezer.
Cool, huh? I still can't believe it worked.