Dinner for Three-Caprese Salad with Homemade Mozzarella

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Simply delightful

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:

Clearly, I was planning on being part of this documentation as evidenced by my wearing an over-sized t-shirt

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.

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So damn pretty

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.

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Alright, the texture was a little off but it tasted right.

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).

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Baked Chicken with Pesto (and Bacon!) and some news

 I have some very exciting news for those of you who have been silently bemoaning how completely shitty my photography is. I (finally) got a Cannon DSLR! So now I can take pictures like this:

Honestly, I fell in love with this picture and didn't have any where else to put it.

Anyway…for the past few months, I have been searching high and low for the perfect pesto recipe. Last night, I found it. If you haven’t made Ina Garten’s (aka The Barefoot Contessa) Pesto, you need to. It is a religious experience. Words simply can not describe.

All you do, is take some basil, salt and pepper, nuts, cheese and garlic

 

And process them for a few mintes in ye-olde food processor.

After I made this wonderous dish, I thought to myself: “Self,” I thought, “you should throw some of that deliciousness down on some chicken.”

So I did

 And then I remembered something that everyone on the internet knows. Bacon is awesome, so I wrapped it all up in bacon and threw it in the oven.

And behold what I have wrought

Chicken with Pesto and Bacon:

  • 1 1/2 cups Basil, packed
  • 1tbs Walnuts
  • 1tbs Pine Nuts
  • 1/2 cup Olive Oil
  • 3 Cloves Garlic, chopped
  • 1/3 cup Grated Parmesean Cheese
  • 1 pinch each Salt and Pepper
  • 3 Chicken Breasts, halved
  • 1lb Bacon

For the Pesto:

Combine nuts in the food processor and process for 15 seconds. Add Garlic, Basil and Salt and Pepper. While processing, slowly add the Olive Oil and blend until the basil pieces get as small as they are going to. Add the Cheese and blend until combined. Makes 1 Cup.

For the Chicken:

Preheat the oven to 400F. Spread about 1tbs of Pesto over each piece of Chicken. Wrap in two to three strips of Bacon, and bake until bacon is browned and chicken is cooked (~45 minutes).