"What I love when I come to the markets here on the East Coast, especially in New York," Crenn says, "is the cheese here, and the butter." The butter would provide some of the fat, but she planned to use milk instead of cream. "So I wanted to add some more fat content to the dish," she says. For that, she chose an aged cow's milk cheese. "The fat content is pretty high," she notes, tasting a sample of the cheese before deciding to buy it. "It's been aged. So there is kind of a nuttiness and funkiness to it. This is what you want to do against a vegetable that is very light." The last ingredient was fresh herbs—lemon thyme and sage in this case—because they breathe life into the dish and contrast the heavier milk and butter.