This Episode features:
Dancing Ewe Farm
This farm is run by Jody and Luisa Somers. Jody learned cheese making in Italy and makes uses the traditional Italian recipes to make Caciota, Ricotta, and various Pecorinos. Dancing Ewe is a true Farmstead operation. Jody cares for over 150 sheep that he milks from March to August. Luisa takes care of the business end of the farm. Jody’s mother helps take care of the young lambs. We filmed this episode in October, so the sheeps lactation period was over. We will return in the spring for another episode focused on sheparding and pecorino.
You can buy cheese from Jody and Luisa on Friday’s from March until December at the Union Square Market in New York City. Remember, if Dancing Ewe is not one of your local farms, find out what is!
3 Minutes of Science
You can view the full Casein Animation created by Andrew Ward, PhD here.
Lever House Restaurant
Here is the recipe for her Dancing Ewe Ricotta Beignets:
15 oz. ricotta
1/4 c. sugar
1 t. vanilla extract
1 t. Amaretto
pinch of salt
2 c. self-rising flour
Combine all the ingredients except flour and mix until smooth.
Add the flour gradually and mix until smooth and combined and texture is thick. If the batter is a little loose add more flour to thicken.
Fill 10" frying pan 3/4 full with oil. Drop dough by the teaspoonful into hot oil. Fill fry pan 3/4 full with dough balls. Beignets will turn over by themselves, no need to flip them over. Regulate oil temp, if oil is too hot, mixture will burn on outside and not cook through. Remove from oil with slotted spoon when golden brown on all sides. Place on paper towels to absorb excess oil. Sprinkle with confectioners sugar and enjoy.