If you’ve never made ricotta cheese at home, you simply must try it. It’s oh-so-easy and surpasses anything I’ve ever bought from the store in terms of flavor, texture, and mouthfeel.
It’s creamy, rich, slightly sweet, and has a hint of tang from the lemon juice.
Joe looked at me and said, “Oh honey, this is so good…”
The recipe came from my Chef instructor. I’m sure she didn’t invent the recipe. She said what she does with all recipes – take it, make it at home, and then make it your own.
You see, I’ve learned that all great chefs share one quality – they’re dedicated to passing on the art and craft of what they do. They want you to take what they know, learn how to do it, and then make it your own.
It’s kind of like when a kindergartner goes to school and learn how to write her ABC’s. At first, she can just trace what her teacher has put in front of her. Next, she’s able to write free form letters that look much like the ones her teacher gave her. Eventually, she develops her very own style of writing that looks nothing like her teachers. Yes, the basic components are the same. But the form is uniquely hers.
Allowing that to happen in the world of gluten-free cooking is so important right now. We’re really still at the beginning. Staying open and being committed to passing it on is key to improving not only the quality of food but the image that goes along with eating gluten-free. There is so much work to do!
I’m not suggesting that anyone take credit for a recipe they didn’t develop. But I am suggesting that maybe, just maybe, there’s too much fear instilled in people about who owns a recipe, which according to the US government’s copyright laws, is no one.
Every dish that comes out of my kitchen has been influenced by so many great chefs that have come before me – Martha Rose Shulman, Ina Garten, Michele Brown, Rachel Ray, Martha Stewart, Alice Waters, Linday Shere, Carol Fenster, Carol Gelles, Julia Child, Janice Feuer, James Beard, Amy Scherber, The Moosewood Collective, and Mali Niall to name a few. I’ve read and re-read their recipes and techniques, brought them into the kitchen with me countless times and cooked their food. And then I make it my own.
As far as this recipe goes, I think it’s perfect just as it is. I’ve spread it on toast, put it on top of pizza, and I might just make some of my Chocolate Cannoli Cupcakes with it, too.
So please, take this recipe and have fun with it. And don’t be afraid to make it your own.
Have a great way to use ricotta? Share it in the comments section – and leave a link if it’s posted on your blog.
Other Ricotta Recipes:
- Lemon Ricotta Almond Cake from Gluten-Free Bay
- Cheese Blintzes with Blueberry Sauce from SS&GF
- Dairy-Free Substitutes for Ricotta Cheese from Go Dairy Free.com