Episode 1-Dancing Ewe Farm and Ricotta Beignets

    
TheDairyShow.com Episode 1 from TheDairyShow.Com on Vimeo.

Watch it on the iPhone 

This Episode features:

• Dancing Ewe Farms
• 3 Minutes of Dairy Science
• Cooking Ricotta Beignets at Lever House

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.

(Coming soon)

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
6 eggs
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.

Comments

[Justin and Patrizia Astorino]

Episode 1 was great! The graphics, the music, camera work; super professional, it felt like we were watching the food network. Loved it! Keep up the good work :)

[Michael Zimmer]

Great show! Fascinating and entertaining. Can't wait for Ep. 2

[Jocelyn Luongo]

I'm really impressed! Very well made and interesting. I definitely know more about cheese having watched the show. Can't wait to see the next one!

[Kate Gwon]

Michael - what a terrific program! Very informative and picturesque. The Dairy Show is my new favorite show. I am going to go eat some cheese.

[Christina Lee]

Mike, that was so great! I like how you incorporated the 3 different aspects into the show. interesting and entertaining!

[Michael]

Thanks everyone, I really appreciate your comments. I'm glad you like it.

[kathleen quinn]

michael you did a great job. we really enjoyed "the dairy show". looking foward to part 2.bring samples thanksgiving.

kathy

[Kim Sopczyk]

Hey Michael,

From one cooking/food show host to another...Nice job! It was fun to watch and you highlighted a farm that is just a hop skip and jump away from Glens Falls.

(I liked the science bit too.)

[Liz Frederick]

Michael
Congratulations. The show was fabulous...loved it. Can't wait to see more.