14 ounces goat cheese
1 cup ricotta cheese
1/2 cup chopped fresh herbs (combination of tarragon, basil, thyme, etc.)
Salt and freshly ground pepper
2 eggs, slightly beaten
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Recipe courtesy of Chef's Club Cookbook by Tony Yaquinto, published by W. Edward Wendover, 2002
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