Samir Mohammad, exec chef of the Village Cork, and the mouthpiece in this week's Chef and Tell interview, has spent the last few months expanding his menu, which now includes, among other winners, a slow-cooked tomato and garlic salad with scratchmade ricotta. "It's an incredibly easy recipe that you can make at home," says Mohammad, who shares his recipe after the jump.
1/2 gallon whole milk 1 pint half & half Liberal pinch of salt 1/2 cup white vinegar
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Bring milk, half & half and salt to a simmer. Remove from heat, mix in vinegar and strain the mixture through a cheesecloth.