I have a mozzarella baby
I just went to a fabulous mozzarella cheese making workshop a friend hosted for her birthday at A&S Pork in Park Slope and now have a very fresh loaf of mozzarella cheese in my fridge. I need help - what should I do with this incredible mozzarella? The problem is that I think of mozzarella as more of a summer cheese -- it pairs so well with tomatoes and eggplant, which are far from in season now. What are good uses for mozzarella this time of year? My only ideas are a pizza, or just eating it on bread with olive oil. I'd love your suggestions!
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
11 Comments:
And whats wrong with bread and olive oil? sounds like a delicious plan to me!
How about marinating some of it with olive oil, fresh herbs, maybe some hot peppers?
SayWhat at 10:29PM on 01/27/08
one of my favorite open-faced sandwiches ever is a split crusty ciabatta spread with guacamole (very simple: avocado and salt only), slices of buffalo mozzarella, and slices of tomato (i'd use diced cherry tomatoes this time of year).
a thin undercoating or top drizzle of olive oil would be pretty delicious as well.
renzata at 10:37PM on 01/27/08
Saute some chicken breasts on both sides. Drain extra fat from pan. Top each chicken breast with a basil leaf and a slice of mozzarella. Spoon some marinara sauce around the chicken and a bit on top. Add a bit of water. Cover the pan and simmer a few minutes until chicken is done.
With your very fresh cheese, you may want to add the cheese just a minute or two before the chicken is done so it doesn't all slide off.
Lidia made this on an episode of Lidia's Family Table about marinara sauce.
kjgibson at 10:45PM on 01/27/08
I believe cheese that fresh and good should not be cooked. Make yourself a caprese salad( cheese, tomatoes, basil, olive oil, balsamic) or if you can't get good tomatoes, roast some red peppers instead.
Mich23 at 8:40AM on 01/28/08
I tried this wonderful appetizer recipe from Wegmans this Christmas, and it was wonderful. Cut the mozz into small bite size pieces, and roast some grape tomatoes. Take phyllo shells - you can buy them premade in the frozen foods section. Spoon a small amount of pesto in the bottom, top with a roasted tomato, and then the piece of mozzarella cheese. Bake @ 375 until the cheese is melted. It is wonderful....and easy!
mepolo at 11:16AM on 01/28/08
I need help - what should I do with this incredible mozzarella?
-I will send you my address! :)
I loooove mozzarella. My boyfriend loves these little sandwich-type deals I make every once in a while. I top half a bagel with a slice of tomato, then mozzarella, salt & pepper. Pop it in the oven for about 10 minutes or so and top it with spinach and olive oil. It's soso good! Uh very healthy too... lol.
alyssazor at 3:56PM on 01/28/08
aside from obvious, and the uber-varietal unendings, of caprese, fresh water mozz is a great this straight, but try different marinades from a red or white wine vin, to pesto to a herb oil. i personally love cold smoking it. but that is an experienced hand.and even better way is just tryin various applications, hot cold, and room temp and seeing which one you like the most. think of even a wine and cheese party.
ChefJMac at 10:37PM on 01/28/08
mrmm mozzarella wrapped in prosciutto on some rosemary ciabatta... simply can't go wrong!!
cafepeach at 1:21AM on 01/29/08
Awesome that you made it.
One of my favorite appetizers:
Cut red peppers into 2 inch wide strips and roast skin side up under broiler until skin is blistered and largely blackened. (Using this method of roasting because you need the peppers to still be pretty warm when you prepare this.)
Meanwhile, cut thin slices of mozz and chop up some scallion.
When the peppers are cool enough to handle, but still as hot as you can stand, peel off the skin. Top slices of peppers with mozz, S&P, chopped scallion and a drizzle of a really good olive oil. Heaven.
chisai at 7:25AM on 01/29/08
In the winter, I buy a lot of grape tomatoes. One of my favorite winter salads is:
Orzo Salad with Tomatoes and Fresh Mozzarella and Spinach
While water is boiling for the orzo, (16 oz. bag) and then the orzo is cooking, prepare in a large bowl
Grape tomatoes, cut in half (I use about 2 pints) and season with some fresh black pepper, salt, garlic powder, etc.
Fresh Mozzarella cheese, cut up (1 lb.) in nice bite-size chunks
Baby spinach, (remove the stems) (about half of a bag of the pre-washed stuff)
Green onions, and/or shallots, minced (I use both, if I have them)
Lemon zest and lemon juice from 1-2 lemons
Add the hot drained orzo (do not rinse) and stir in about 2 tablespoons or more to taste of Pesto Sauce
Add either some wine or Balsamic Vinegar, some Virgin Olive Oil, and Parsley (fresh if you have it) I also like to put in either a little finely grated Asiago or Parmesan cheese at the end.
Then season to taste with some fresh grated black pepper, garlic powder, cayenne pepper, and seasoning salt, etc.,
Note: This salad is also really good with some Kalamata or Greek olives, marinated artichoke hearts, and some toasted pine nuts.
Like I said this is a good wintertime salad when you cannot get fresh basil and the grape tomatoes are the only decent ones.
persephone113 at 1:45PM on 01/29/08
Rub some boneless chicken breasts with garlic, season, drizzle with olive oil and broil. When almost done, turn off the broiler and switch oven to 350; spread some pesto on the chicken (I like a lemon spinch variety for this, but basil is good, too). Let them meld a bit, then top with the mozz, leaving it on just long enough to soften and warm up a bit. Serve with some good (hard to find) sliced romas or grape tomatoes. This is also very good on the grill.
cucinacecilia at 1:16PM on 01/31/08