I’ve been seeing clips showing how easy it is to make. Need to try it now!
I highly recommend it, doing this again soon.
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Yeah, making mozz is a lot of fun – but, as noted, the water is really hot. Helps to have friends so you can tag out when your hands need to cool down.
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When I’m working with stuff like this I’ll wear latex / nitrile gloves. Just that simple barrier buys me quite a bit more time before I need to cool off. I’ll keep a bucket of room temp water right next to where I’m working as well so that I can dip my hands and reset a bit.
That looks great. I did 1st time ricotta during xmas and it was surprisingly easy. Crazy how little cheese you get from the volume of milk/cream. 2 gallons of milk and 2 cups of cream yielded about two baseball size portions for our ravioli.
I’m definitely wearing gloves next time!
A riff on Pasta Puttanesca - sautéed salmon and Puttanesca “salad”. Chickpeas, tomatoes, Kalamata olives, parsley, red onions, capers and anchovy dressing. Some shaved Parmesan too,
Somehow light and bright while being really rich and savory at the same time.
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That looks amazing, probably going to have to try making that.
I received some Sichuan peppercorns over the holidays, so decided to make Mapo Tofu. and unscrewed a 2019 Max Ferdinand Richter ‘Estate’ Riesling to go with this. Gilman notes that it’s off-dry wine (with 30 g/l of residual sugar) made from young vines in the Brauneberger Juffer, Erdener Herrenberg, and Mülheimer Sonnenlay.
I toasted the peppercorns and then ground them up using a citrus juicer. (The teens have messed up the mortar & pestle with some art project paints unfortunately. Grr.) I use firm tofu for this, rather tha silky. I season the tofu and sliver up the chili and and scallions as well.
The ground beef is marinated with soy sauce, sesame oil, rice wine, and a dash of mild Korean red flakes. The whole peppers are really more for visual appeal.
Ready for serving, spicy / citrus / aromatic and stunning with the fresh flavors. I was unable to coax the brilliant red - and oil layers - that cookbooks show, but next time I’ll make some adjustments to get closer to that.
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Simple and delicious is what worked tonight.
Skirt steak with chimichurri, smashed potatoes and roasted green beans. Put about 3/4 of a Fresno pepper in the chimi and it gave it a good kick, actually had to add a bit more olive oil and red wine vinegar to balance it out. So good and fresh though thanks to my indoor garden.
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Looks amazing Jason! Do you have a recipe for the Puttanesca salad or was it something you came up with on the spot?
Looks awesome. I LOVE that dish, but have only had it with pork (as far as I know). Nicely done.
Gotta love the smashed potatoes!!!
White and yellow food never seems to photograph well. But I’m also not eating a picture. Parmesan risotto with kale mixed in (I have a small apartment electric stove and didn’t have enough burners to sauté the kale, so I threw it in the rizzo), white bass filets and beurre blanc.
I found out about a month ago now that I’m no longer allergic to seafood, so I’ve been trying different fish. I’ve yet to have one I didn’t like. Excited to figure out more what flavors/combos work well.
Was able to get all the produce (skipped the scallions) for kimchi this AM at the farmers market and make a batch before 10am.
(didn’t use the fennel)
Paste is korean chili flakes, serrano chili, ginger, a little garlic, white miso, fish sauce, and I’ve been using bonito flakes instead of shrimp or dried anchovies with great results.
Napa cabbage, daikon, carrots, apple, more serrano chilis, more ginger, some bok choy, paste.
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Thanks Jared! The original recipe linked below. My version I didn’t measure anything - just eyeballed it. Made some mods as well - for example instead of simply dressing with olive oil and lemon juice, I added anchovies and a bit of mustard and puréed it.
I have always used shrimp dried/paste, like the bonito flake idea.
I love fish, but try to eat lower down on the food chain for both my own health and that of the eocsystem. The Monterey Bay Aquarium maintains a guide to seafood that can be helpful when deciding what to purchase: https://www.seafoodwatch.org/recommendations/download-consumer-guides
My town has a working fishing port, so locally caught fresh seafood is easy to get; the local scallops are particularly good. I’m also a big fan of tinned seafood (conservas)–they are not a substitute for fresh, and cheap tins can be truly awful, but high quality conservas are excellent in their own right. Friends and I are planning another “seacuterie” dinner/wine tasting in February.
Luckily even though I’m more inland than I used to be. I’m around the corner from the state farmers market which is open every day and there’s a seafood vendor there that brings in fresh caught fish off the boats from that morning. That’s where my white bass was from.
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I think white bass is harvested at relatively sustainable levels currently (assuming really is white bass).
-Al