As someone who loves to cook and loves to experiment with new recipes and different ingredients, getting what I need for a new dish is not always easy. Even though the Hispanic and Indian populations in Vermont have been growing in recent years, there are many ingredients we still can't find locally for really great curries or amazing south-of-the-border meals.

Needless to say, finding the Indian soft cheese, paneer, isn't as easy as finding Cabot's Extra Sharp cheddar at the grocery store. (Although I am going to make paneer from scratch this winter.) And years ago, I read that substituting pan-fried ricotta would have the same flavor profile as paneer. So, I started making it regularly. It's incredibly delicious and remarkably simple to make. The curry itself is spicy, with a bright flavor that makes it a happy dinner for two while the temperature falls outside.