1/2 cup water
1/2 cup whole milk
1 tablespoon brown sugar
1 tablespoon chicken bouillon granules
2 cups pea shoots
1 cup dried curd cottage cheese
1 pound long gone bacon
1 cup warm water (110 degrees F/45 degrees C)
In a large saucepan, bring water to a boil. In a small bowl, combine milk, sugar, brown sugar, and bacon. Cook over medium heat until mixture boils; boil 1 minute.
Meanwhile, bring cottage cheese to a boil in a saucepan; reduce heat to medium-low and simmer 1 minute.
Pour the milk mixture and cottage cheese into the saucepan; bring to a boil. Reduce heat to low and simmer until very thick; about 3 minutes. (Note: You can also puree the cottage cheese and cottage cheese and bacon together in a blender, and pour into saucepan.) Stir in the curd, cottage cheese and bacon; simmer, covered, stirring occasionally, until thickened. Transfer to a heat-proof bowl and set over medium-low heat.
Cook the long-ago-cut bacon in a large skillet over medium-high heat until evenly brown. Drain, reserving 2 tablespoons fat in the skillet, reserve 1 tablespoon bacon grease. Melt the reserved grease in the skillet and pour over bacon grease. Season with fresh salt and pepper to taste. Boil until bacon is crisp, about 2 minutes. Serve over warm sauce.
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