Today, I experienced what the kids call an ‘epic fail’. In the kitchen. Where I’ve spent thousands of hours in the last 50-some years. Let’s begin at the beginning. I’m hosting a dinner party in a couple of weeks. One of the menu items will be a vegetable lasagna (grilled eggplant, grilled zucchini, roasted red peppers, homemade marinara sauce, bechamel sauce, mozzarella and Parmesan (not homemade) and ricotta. The ricotta you get in the stores is okay, but I wanted something rich and fresher to round out the panoply of flavour layers in the dish. How hard could it be to make ricotta? It’s just curdled milk protein, right? With recipes culled from the pages of Chow and Karma Cucina, I assembled my ingredients – four cups of 2% milk,…

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