For the longest time we’ve felt pretty confident in the ‘fresh’ mozzarella we pick up in the fancy cheese aisle at our local Central Market. It looks fresh. It’s all squishy. And it’s wrapped in plastic like somebody’s nonna made...
I always thought ricotta was some sort of magical cheese from Italy. Maybe Italian grandmothers sit around making ricotta and sending to us to put in our lasagnas. I figured it was supposed to be thick and glue-like. Little did I know that fresh ricotta is a light,...
So, there appears to be a theme developing with our current explorations. This is the second recipe we’ve posted that has been fermented or pickled. And it’s not going to be the last. There’s at least one more recipe we’ll share that required...
I have no idea where we originally saw the recipe for these, but I realized the other day that we have a jar of pickled green beans in the refrigerator all the time. They are super-easy to make — the longest bit is cleaning the green beans — and keep in the...
Whipped cream is nice. Normally. But every now and then you need something with a little more body. More spirit. More power. And that’s where Mascarpone Whipped Cream comes in. You can even, as shown here, add a bit of pepper to make it savory. We serve savory...
So, we now have a much nicer kitchen but sadly little time to work in it since we moved (July). There are some fun and interesting things coming though. Keep an eye out for 2 new cooking ’speriments coming next week. Photo clues are down there ↓ . You can probably...
