We’re cooking end of summer tomatoes, roasted corn and ricotta, with tomato vinegar with Chef Matt Jennings of Farmstead.
to introduce you to something you wouldn’t try. >>> with chef matt jennings from farm stead and he has a m melody of colors here in the kitchen. i see corn and tomatoesoe andnd such. what do we have here? >> we are going to make ricotta today. y. >> have you made cheese before.re >> intentionally is what iat mean. >> like cutting the cheese or making the cheese. >> no, actually making the cheese. >> i have not, but i’m looking forward to it. >> we’re going to makeak heirloomm tomato salad with ri co ricotta andot a corn. >> when yo u say making chakeese, what do youat mean making. i can go and buy it. it’s already made’s for me. >> most of the time, that’s the case. we decided to make a simple ricottatt recipe. you’reoing to be separating the curd from the whey. >> i always wondered what curd and wheyhe were. >>> learn something every day here on the rhodes show. you can findn the recipe
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