This morning I did an experimental “Curd Burd” for my client’s Thanksgiving soiree. While there are a few minor adjustments I will have to make for the actual day, overall I think Curd Burd will work.
The “skin” of phyllo dough is better than nothing, and in my opinion, happily not very skin-like. Curd Burd is pleasantly spiced with sage, dried parsley, thyme and nutritional yeast. Oh yeah, and paprika, which I need to discuss with my client because the color of the paprika interferes with the whiteness of the paneer. I need to see if he wants to keep the blanco effect.
Off to cook for my client’s next four days of meals. Pasta blah is the request. With a few side dishes of blah and blah. I will try to come up with something a little fun. For my sake.