March 29th, 2011 § 0 comments § permalink
Makes 1 pound of fresh mozzarella
1 pound cheese curds
4 quarts (16 cups) water
¼ cup salt
In a large saucepot over high heat, bring water to a boil. Meanwhile, cut cheese curds in small pieces and add into hot water. Melt slowly until it softens and then pull large mass of curds into small evenly sized balls by pulling and stretching the cheese. Next, drop in water and salt brine. Take out after 10 minutes and keep in water.
March 29th, 2011 § 0 comments § permalink
Serves 4
For roasted tomatoes
8 plum tomatoes, cut in half and seeds removed
3 sprigs fresh thyme, leaves removed
2 cloves garlic, sliced thin
½ teaspoon sugar (optional)
¼ cup extra-virgin olive oil
Salt
Freshly ground pepper
For salad
1 pound fresh mozzarella, ¼-inch thick slices
Basil pesto, for drizzling
Maldon salt
Freshly ground pepper
For roasted tomatoes
Preheat oven to 200°F. In a large bowl, combine all ingredients and lay on a baking sheet with the tomatoes cut side down. Place in oven and roast for 2 to 3 hours or until tomatoes have reduced in size and there are dry to the touch. Remove from oven and peel the skins off the tomato. Use right away or store in an air-tight container.
For salad
Layer alternating slices of roasted tomatoes and mozzarella on a large, shallow platter. Drizzle the salad with basil pesto and season with salt and pepper, to taste.
March 29th, 2011 § 0 comments § permalink
Serves 4
8 slices of country white bread
Basil pesto, recipe follows
8 slices of homemade mozzarella, sliced in 3†rounds
2 tablespoons olive oil
To assemble sandwich, smear insides of bread slices with pesto. Arrange a layer of mozzarella slices over the top and then place another piece of bread on top to make the sandwich. In a large skillet, over medium heat add olive oil and place sandwiches on the hot skillet. If using a skillet, place another heavy skillet over the top to form a “press”. Turn after 2 to 3 minutes and replace weight. The sandwich is ready when golden brown and mozzarella has melted around the edges.
Makes 1 ½ cups pesto
4 cloves garlic, peeled
½ cup pine nuts, toasted
1 teaspoon lemon zest
2-3 cups fresh basil leaves
½ cup parmesan cheese, grated
â…” cup extra-virgin olive oil
Juice of one lemon
Salt/pepper
Mix all ingredients with a hand held mixer or food processor until smooth.