Nasturtium Butter:
-1 pound California butter, softened
-1 quart nasturtium leaves, pureed
-1 pint nasturtium leaves, chopped
-1 teaspoon salt
House Made Ricotta:
-1 quart California milk
-1 quart California heavy cream
-2 tablespoons distilled vinegar
-zest of 2 lemons
-1/4 cup chopped chives
Puffed Quinoa and Garnish:
-1 cup cooked quinoa
-¼ cup vegetable oil
-thinly sliced radishes, lightly dressed
-nasturtium flowers and leaves, lightly dressed
– toasted rustic bread
To make the Nasturium Butter, beat together butter, pureed and chopped nasturtium leaves and salt. Set aside until ready to serve.
To make the cheese, combine milk and cream in medium saucepan; bring to a boil. Remove from heat and add vinegar. Let rest until curds form and mixture cools to room temperature. Pour mixture into strainer lined with cheesecloth; allow to drain and chill, 1-2 hours. Place cheese in bowl and gently fold in lemon zest and chives. Cover and refrigerate until ready to serve.
To make the Puffed Quinoa, combine quinoa and vegetable oil in frying pan. Cook over medium heat, stirring frequently, 4-5 minutes, until golden and crispy. Remove from heat to cool. Set aside until ready to serve.
For each serving, spoon ½ cup cheese on serving plate. Spoon or pipe ¼ cup Nasturium Butter into ramekin and place on plate. Arrange dressed greens and radishes over cheese. Mound 2 tablespoons Puffed Quinoa to each side of cheese. Accompany with toasted rustic bread.
Recipe courtesy of Chef Tony Esnault and Benjamin Stephens of Church & State Bistro, Loss Angeles CA
