Dinner for Three-Caprese Salad with Homemade Mozzarella

Image

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.

Image

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.

Image

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).

Advertisements

Legume Week Day 2-Bowties with White Beans and Carrots

Hello, and welcome to day two of my semi-annual Week on the Cheap! This year the ingredient is Legumes!

The Rules:

  1. Each meal must come in at under $3 a serving
  2. Each meal must be bean based
  3. Each meal must be healthy (This one is easier with beans than it was with Ramen.)

Today’s adventure is Bowties with White Beans and Carrots at $0.60 a serving. This is a fast recipe because I had all of an hour to get home from class, cook, eat and get back to class. At the same time, it would be a great lunch for kids because the beans give it a nice buttery texture and the carrots give it a nice sweetness.

For Bowties with White Beans and Carrots:

  • 1/2 Box of Farfarelle (Bowtie) Pasta-$0.88
  • 1 Carrot, peeled and diced-$0.15
  • 1 Can White Beans, drained-$0.75
  • 1 tbs Olive Oil, and a pinch each of garlic powder and salt-$0.2

Look at all those ingredients

Total cost for 3 Servings-$1.80

Difficulty Level-Junior High Student

Time required-20 minutes

Start boiling water for pasta. Put the white beans in a pot with some salt, olive oil and garlic powder and heat over medium heat. In a microwave safe container, nuke the carrot bits for 5 minutes or until tender. Add the carrots to the beans and allow to cook until the pasta is finished.

Eat quickly and run to class.

Tune in tomorrow for Day 3-(Almost) Vegan Chili

Legume Week Day 1-Lentil Barley Soup

So as some of you are aware, I am a college student. Finals week has just passed. This means, for those of you who don’t remember, that I have spent the entire last week eating at pizza and burger joints. because studying had left me with neither the time nor the energy to cook. That means that this week, I am a poor college student! That’s right kiddies, it’s my Week on the Cheap. Last semester I did Ramen Week. This time, it’s Legume Week!

For those of you who don’t remember, I have 3 rules:

  1. Each meal must come in at under $3 a serving
  2. Each meal must be bean based
  3. Each meal must be healthy (This one is easier with beans than it was with Ramen.)

My first foray (my warm-up, if you will) was a delicious and hearty Lentil Barley Soup coming in at a whomping $0.75 a serving.

Cheap and Satisfying

For Lentil Barley Soup:

1 cup Lentil Beans-$0.60

1 cup Barley-$0.50

1 (large) can Spiced Crushed Tomatoes-$1.79

2 Carrots-$0.30

1 Small Onion-$0.35

3 Celery Stalks-$0.20

3 Sodium-Free Beef Boullion Packets-$0.75

Olive Oil, Salt, Pepper, Garlic Powder and Red Pepper Flakes-~$0.02

Get them

Total Cost for 6 Servings: $4.50

Difficulty Level-College Student

Time Required-60 minutes

In the heaviest pot you have, heat 2 tbs Olive Oil and as much of each of the spices as your little heart can bear over medium heat.

Now chop up those vegetables

Like so

By the time you finish chopping, those spices should be turning a nice golden brown. Throw them veggies in on top. While you are waiting for them to cook, boil some water for your barley.

This is a good time to read the barley package for cooking instructions

Go back to your veggies, are they soft yet? Awesome. Throw some canned tomatoes and about two cups of water all up in there.

Starting to look like some goddam soup

Let that come to a gentle simmer. Then add not one, not two but three whole beef boullion packets. and mix that shit in.

Oh the beefy goodness

Meanwhile, look: your water is boiling! Measure yourself a cup of barley, dump it in, cover it, turn it to low and go do something else for 20 minutes.

Back? Good.

Now measure yourself a cup of lentils and dump that in to the soup. Go ahead, don’t be shy, mix it in! Now go back to what you were doing for another 20 minutes.

Once you are drawn back by the tantalizing scents coming from your kitchen, throw the barley in the soup and suddenly:

deliciousness

Tune in tomorrow for Pasta with Canneloni Beans!