For our first tasting night we learned to make gnocchi, homemade mozzarella and french bread-
Gnocchi (Aunt Glenda)
2 1/2 cups Flour
1 Egg
4 - 5 boiled and smashed potatoes
Put flour on a cutting board. Create a small hole in the center of the flour. Add potatoes and egg then knead.
Romaine Hearts Dressing Recipe (Emmy)
Dressing
1/4 c. Extra Virgin Olive Oil
3T. fresh lemon juice
1 tsp finely grated lemon zest
1 tsp dried oregano
1/4 tsp salt
1/8 tsp pepper
Whisk together in a small bowl. This is also for 8 small hearts of romaine.
Side note: I made this today to see where I adjusted it. I used a little less Olive Oil, more lemon zest and more salt and peper to taste. I guess you can all adjust it as you like to taste :)
Fresh Mozzarella (Becky N)
1/2 pound fresh mozzarella curd
2 cups buttermilk
3 cups water
3 tablespoons kosher salt
1. Slice the curd into thin, even slivers, and place in a large mixing bowl. Pour the buttermilk into a separate container, and set aside until needed for cooling and storing the finished cheese.
2. Place the water in a small sauce pan over high heat. Bring the water to the boil; add the salt, and bring back to the boil.
3. Gently pour enough boiling water over the curd to cover; let stand for 30 to 60 seconds. Use 2 wooden spoons to gently gather the curd together in the center of the bowl. Use the spoons to scoop the mass out of the water and hold it above the bowl, allowing the weight of the cheese to cause it to stretch back down to the water. Repeat lifting the cheese and letting it stretch until it looks smooth and shiny; it will look a bit like a shiny, white rope.
4. To Shape the Cheese: Lift the cheese out of the water, and roll it into a tight ball. Pinch the bottom of the ball to seal the seam. The surface of the ball should be smooth and shiny. Work Quickly, and take care not to overwork the cheese at this piont, or it will be tough.
5. Place the ball, smooth-side up into a deep dish bowl and pour good olive oil over the top. I like to eat it warm...or you can place it into the buttermilk , making sure it is completely submerged, letting it cool and storing until later.
6. Before serving, remove the cheese from the buttermilk, and drain it briefly on paper towels.
Tips and Techniques
Mozzarella curd is perishable and should be kept refrigerated at 34 to 40 degree F. It normally has a self life of two to three weeks in its original sealed packaging. Once opened, it should be used within one week. The curd may be frozen, tightly wrapped, for up to 2 months. Thaw it slowly (overnight in the refrigerator) before using. Fresh mozzarella curd is available at Tony Caputos 3rd S and 3rd W in SLC, they only sell it in 5 lbs or more increments.
1/2 pound fresh mozzarella curd
2 cups buttermilk
3 cups water
3 tablespoons kosher salt
1. Slice the curd into thin, even slivers, and place in a large mixing bowl. Pour the buttermilk into a separate container, and set aside until needed for cooling and storing the finished cheese.
2. Place the water in a small sauce pan over high heat. Bring the water to the boil; add the salt, and bring back to the boil.
3. Gently pour enough boiling water over the curd to cover; let stand for 30 to 60 seconds. Use 2 wooden spoons to gently gather the curd together in the center of the bowl. Use the spoons to scoop the mass out of the water and hold it above the bowl, allowing the weight of the cheese to cause it to stretch back down to the water. Repeat lifting the cheese and letting it stretch until it looks smooth and shiny; it will look a bit like a shiny, white rope.
4. To Shape the Cheese: Lift the cheese out of the water, and roll it into a tight ball. Pinch the bottom of the ball to seal the seam. The surface of the ball should be smooth and shiny. Work Quickly, and take care not to overwork the cheese at this piont, or it will be tough.
5. Place the ball, smooth-side up into a deep dish bowl and pour good olive oil over the top. I like to eat it warm...or you can place it into the buttermilk , making sure it is completely submerged, letting it cool and storing until later.
6. Before serving, remove the cheese from the buttermilk, and drain it briefly on paper towels.
Tips and Techniques
Mozzarella curd is perishable and should be kept refrigerated at 34 to 40 degree F. It normally has a self life of two to three weeks in its original sealed packaging. Once opened, it should be used within one week. The curd may be frozen, tightly wrapped, for up to 2 months. Thaw it slowly (overnight in the refrigerator) before using. Fresh mozzarella curd is available at Tony Caputos 3rd S and 3rd W in SLC, they only sell it in 5 lbs or more increments.
No comments:
Post a Comment