Well, it seems that I am still a completely unreliable blogger. Some things may never change. Since my last apology for not posting often enough, my wonderful boyfriend and my almost as wonderful best friend and cooking partner have gotten an apartment together. Which leads to the introduction of a new series here at Engineer Food, Dinner for Three, in which me and Larry and sometimes Will prepare a recipe (often from Bon Apetite or the NY Times) and tell you what we think. This being the first installment, however, I feel no need to stick to an established pattern. I’m funny like that.
This time I am going to tell you about a fantastic birthday present that Larry gave me:
That’s right folks, a very fancy, Williams-Sonoma cheese making kit. I meant to take pictures the whole way, but I was completely occupied with the whole making mozzarella thing. Sue me. While I was separating my curds and whey and slowly cooking in the microwave. Larry sliced up some tomatoes and bread and retrieved basil from the fridge.
Anyway, about 50 minutes after that horrific picture of me was taken, one gallon of whole pasteurized (but not ultra-pasteurized) milk was turned (with the careful addition of citric acid, rennet and some cheese salt) into one pound of mozzarella cheese.
For Caprese Salad:
- 2 Ripe Jersey Tomatoes, sliced
- 1 Loaf of Bread, sliced
- 1 Sprig of Basil
- 1 lb Mozzarella Cheese (Making it at home optional)
- Kosher Salt and Pepper, to taste
- Extra Virgin Olive Oil
- Balsamic Vinegar
Difficulty Level-Extraordinarily Easy
Before eating, generously salt and pepper the tomato slices.
Cut each slice of bread in half, if they are significantly bigger than the tomatoes. On each half, place several small pieces of mozzarella, a tomato slice, some basil and drizzle with olive oil and vinegar. Eat with a fork and knife or be a savage and just dig right on in. Enjoy with a light white whine (chilled Chardonnay pictured above).