Friday, May 18, 2012

Tip of the Week: Cottage Cheese all over!

My cottage cheese romance has a long history of full flare or completely dead - and these days it is on!
I have mainly used it as a low calorie spread on Danish Rugbrød - or lately, on Anthony's pot baked loaf, recipe to follow soon - adding finely chopped cucumber, turkey, sweet mustard and salt and pepper, but a couple of days ago discovered it as an excellent substitute for sauce or hummus to go with an otherwise slightly dry plate of meat and salad.
I had left a pork sirloin cut into 1/2 inch slices in a zip lock bag with 2 tbs shredded fresh ginger, 2 cloves garlic, 2 tbs fresh lemon juice and 2 tbs soy sauce for a couple of hours. I washed and boiled about a pound of fingerling potatoes for 3-4 minutes, strained them and mixed them in a bowl with an egg yolk and 2 tbs sesame seed. Placed them close together on a tray and baked them half an hour in the oven at 400 F.
Meanwhile, I made a raw salad consisting of lettuce, thin slices of radicchio and sliced buckets of washed cauliflower.
I cooked the meat, browning it at max heat for a minute then turning down the heat to medium for about 3 minutes on either side, making sure to brown both sides, and left it to rest on a plate while I poured the remains of the marinade into the pan and reduced it for a couple of minutes. This left a very thin but tasty sauce (and not much of it) but when adding a tbs cottage cheese to the plate it all fit perfectly.

Cottage cheese barely has a taste but is really in it for texture in this dish. Because of its neutral appearance I can think of numerous dishes that would benefit from this addition!

Sorry about the lack of pictures...


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