Posts Tagged ‘Mozzarella’
Lasagna Rolls with Spinach, Sundried Tomatoes, Mozzarella, and Creamy Shallot Sauce
March 20th, 2009
Stuffed Steak with Asparagus and Mozzarella
March 7th, 2009
Eggplant and Mozzarella Panini
March 1st, 2009
TFF — A "Sponge Worthy" Mozzarella Grilled Cheese
February 27th, 2009
Mozzarella
February 21st, 2009
Laverstoke Park Farm Buffalo Mozzarella
February 12th, 2009
Making Mozzarella At Home
January 31st, 2009
Mozzarella in carrozza
January 9th, 2009Portobello Mushrooms Stuffed with Fresh Mozzarella, Spinach and Tomatoes
December 27th, 2008
Stuffed Chicken with Asparagus and Mozzarella
December 13th, 2008Serves : 2
You will need
1 onion
1 green bell pepper
1 yellow bell pepper
1 zucchini
1 tomato
200 g cottage cheese
For the marination
2 tablespoon honey
Juice of 1 lemon
5 teaspoon olive oil
A pinch of chilli powder
Salt and pepper to taste
Method
1, Cut all the vegetables and cottage cheese into chunks of the same size.
2, Mix the ingredients for marination in a bowl.
3, Marinate the chunks gently and refrigerate for an hour.
4, Pierce these chunks alternately into barbecue skewers. Grill as per taste. Serve hot.
Nutritional count – 1225 cal
Fat : 100g
You will need
1 onion
1 green bell pepper
1 yellow bell pepper
1 zucchini
1 tomato
200 g cottage cheese
For the marination
2 tablespoon honey
Juice of 1 lemon
5 teaspoon olive oil
A pinch of chilli powder
Salt and pepper to taste
Method
1, Cut all the vegetables and cottage cheese into chunks of the same size.
2, Mix the ingredients for marination in a bowl.
3, Marinate the chunks gently and refrigerate for an hour.
4, Pierce these chunks alternately into barbecue skewers. Grill as per taste. Serve hot.
Nutritional count – 1225 cal
Fat : 100g
Tomato Mozzarella
Serves : 4
Ingredients
100 g mozzarella bocconcini
8 satay bamboo sticks
16 cherry tomatoes
5-6 fresh basil leaves
30 ml extra virgin oil
Salt and pepper to taste
Method
1, Make small balls of mozzarella.
2,Fix them on satay sticks, alternating with cherry tomatoes and basil leaves.
3, Pour olive oil, mixed with salt and pepper over this and marinate for 10 -15 minutes.
100 g mozzarella bocconcini
8 satay bamboo sticks
16 cherry tomatoes
5-6 fresh basil leaves
30 ml extra virgin oil
Salt and pepper to taste
Method
1, Make small balls of mozzarella.
2,Fix them on satay sticks, alternating with cherry tomatoes and basil leaves.
3, Pour olive oil, mixed with salt and pepper over this and marinate for 10 -15 minutes.
Nutritional count : 1686 cal
Fat : 127 g
Vegetarian Espadata & Tomato Mozzarella
December 4th, 2008
Smoked Mozzarella Fritters with Caesar Salad
November 15th, 2008
Mushrooms, Marsala, Mozzarella - Oh My!
November 15th, 2008
Mozzarella Stuffed Chicken Sausage Balls with Tomato Basil Sauce & Mashed Cheese Potatoes with Broccolini
September 6th, 2008I’ve got to agree with Lisa over at What We Eat… bagna cauda (or “magna carta” as we often jokingly refer to it) is one of our very favorite things off of the Omnivore’s 100. But, our love for bagna cauda was initially a bit of a surprise.
And yes, you do feel a story coming on.
It all started on a Saturday night in May — Memorial Day weekend of 2005, I think. We decided to have what we call a “cooking night” — which means we spend the entire evening cooking together, making little plates of this and that, noshing and enjoying the whole experience. This is usually the sort of night when we come up with our best ideas for the “Burp” menu.
On this particular evening, we shopped and settled on some tasty dry-packed scallops (this was our first time buying these, and we are converts!), some fresh spinach, a nice loaf of French bread, some fr…
Mozzarella Rosemary Skewers with Bagna Cauda
September 6th, 2008
Smoked Mozzarella Ravioli at Elements
September 2nd, 2008
Tomatoes filled with more tomatoes, ciabatta and mozzarella…
August 22nd, 2008
Home made mozzarella
August 21st, 2008
Tomato, Mozzarella and Basil Salad
August 20th, 2008
Auberginenbällchen mit Mozzarella überbacken
August 5th, 2008
Spaghetti with Aubergine, Mozzarella & Basil
July 29th, 2008
Black Bean Mozzarella Bowl
July 22nd, 20082749 Church Hill Road
S. Woodstock, VT 05071
802-457-4540
Mozzarella is a soft cheese that is best fresh. I got water buffalo mozzarella before from Vace that was flown in from Italy. It was very tasty and creamy but it lacked the “freshness” of really fresh mozzarella. When it is fresh, mozzarella should also be a little squeaky like cheese curds. With this in mind, we made it a mission to try and get some fresh water buffalo mozzarella from one of the few places you can in U.S. This stuff should be the schiznit, did it live up to expectations?…read on!
Water buffalo are not something you expect to see grazing the Vermont countryside. They are hairy, horned animals that would look more at home in a rice paddy in Asia.
Water buffalo milk is much thicker than normal cow milk. It contains much less water and more protein and fat. …