Cooking with blueberries
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It is cold and flu season but Chef Timothy Smith of the Earth to Table Bread Bar is here with one of nature’s best immune supporters blueberries.
Blueberry Focaccia with Smoked Ricotta:
Ingredients:
1 1/2 cups Ricotta Cheese
1 cup 35% cream
2 tbs Fresh Picked Thyme, plus a pinch for Garnish.
2 tbs Fresh Basil, Julienned
Salt and Freshly Cracked Black Pepper, to season.
3 tbs Extra-Virgin Olive Oil
250g Pizza dough
1 cup frozen Wild Blueberries, thawed and strained of liquid
1 tbs Maldon Sea Salt, to Finish
- Cold smoke the Ricotta cheese, or alternatively, use 2 drops of Liquid Smoke.
- Using a stand mixer or electric whisk, whip the smoked Ricotta until light and fluffy, incorporating the fresh thyme, basil and 1 tbs of Extra Virgin Olive Oil while doing so. Set aside.
- On a baking sheet, massage 1 tbs of Extra Virgin Olive Oil over the surface of the pizza dough. Using your fingertips, make dimples over the surface of the dough then press in the strained Blueberries. Sprinkle with Maldon salt. 4. Bake the Focaccia at 425 degrees Fahrenheit until the surface of dough is golden brown, with a lovely sheen. Approximately 25 minutes. Allow to cool slightly.
- Whip the 35% cream until it forms stiff peaks. Being careful not to push out all the air, gently fold the cream into the Ricotta with a rubber spatula.
- Spread the whipped Ricotta mixture on top of the still warm, fresh Foccacia, garnish with Thyme, a drizzle of Extra Virgin Olive Oil and Maldon sea salt.
Serve.
