Comments on: kthread cooks: ricotta

By: Ben

Ben — Tue, 07 Oct 2008 00:37:30 +0000

hey now, cottage cheese gets a bad rap, and i’ll point out that it’s a low fat source of calcium and protein. that said, your Greek lasagne, Kristen, is delicious. i was scared of it at first but grew to love it. the poblano peppers add spice to the goat cheese’s savoriness–you should submit the recipe to some low-carb cookbook.

By: Kristen

Kristen — Mon, 06 Oct 2008 18:51:14 +0000

Dana, thank you and agreed. No more cottage cheese discussion around these parts.

And, let me know how your ricotta turns out–will look forward to living vicariously through your Flickrs of it :)

By: Dana

Dana — Mon, 06 Oct 2008 17:09:06 +0000

First things first: EW! Cottage cheese on lasagna? Shame on you, Ben!
Ahem.

Kristen, I’m actually craving lasagna these days, so I’m eager to try this out.

By: Kristen

Kristen — Mon, 06 Oct 2008 13:11:23 +0000

Really? Hmm, I can’t support cottage cheese. I did like the goat cheese sauce in that unusual lasagne we used to make as the white sauce.

I’m really liking ricotta as a topping these days instead; you should make some for fun :)

By: Ben

Ben — Mon, 06 Oct 2008 13:03:05 +0000

should i be embarrassed to admit that i’ve never liked ricotta cheese in lasagne. it so often comes out dry and clumpy–kinda like soy cheese. perhaps i haven’t found the right recipe. until then, it’s cottage cheese all the way.