Wednesday, May 11, 2011
Everything From Scratch
Guess what I did last night!
I made fresh mozzarella!!
It took only two hours. I have recently been on a mission to make as many food staples as possible from scratch. I like to control the ingredients and cut down on preservatives in my food (not only because I am an admitted control freak, but also because I want to live healthier), so the effort and time investment is worth it to me. Monday night two of my very good friends took me to a cheese making workshop where we learned the basics of ricotta, mascarpone, chevre, and mozzarella. I think this will prove to be one of the more valuable life skills I have acquired, ranking up there with perfecting chicken. I wanted to put my new knowledge to the test right away, so I decided to start with one of the cheeses I didn't have a chance to get my hands on the night before.
It just so happens one of Andrew's favorite things to eat is caprese salad, so mozzarella was really a no-brainer decision. When the mozzarella was ready, I sliced it, piled it with halved cherry tomatoes (so they don't squirt or jump away from your fork), and some basil leaves, which I like to chiffonade so they're easier to eat and don't overpower the other flavors in one bite the way a whole leaf would. I drizzled a little olio ai funghi over the whole thing, gave it a sprinkle of sea salt, and voila! Dinner.