January 31, 2011

Homemade Mozzarella Cheese

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Wow. Best mozzarella ever. So delicate. So pure. And made entirely at home.


Mozzarella can be a complicated thing sometimes. It depends on the kind you're making, apparently. If, for example, you want the more subtle kind that is used in Italy, you need a special kind of ingredient to get the cultures right. However, if you want an easier mozz, then this one will work perfectly.

Note: you can make ricotta from the whey by heating up the remaining whey to 200 F. Let cool and filter particles. Strain, if desired, to achieve varying consistencies. Voila! Ricotta!


Follow the recipe to the letter, otherwise things can go awry. Rennet can be found at many grocery stores, around the jello or baking aisle. Citric acid can sometimes be found there, but it might be easier to check your local health food store and bulk herb section.

Ok, let's get started!

January 24, 2011

Healthy Hummus

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Garlic Hummus

Who doesn't love hummus? Recently, I've seen some pretty wild ones out there. Like dessert hummus, for instance. Pumpkin, maple, caramel. Then there are peanut butter and the more traditional savory ones. It seems you're only limited by your imagination here.

Cajun Hummus


But how to keep the hummus healthy without adding tahini or oil? Easy! These two versions of tahini-free and oil-free hummus are delicious.

It especially helps if you have a food processor. I love that little thing. Enjoy!

January 17, 2011

Miso Swordfish

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Remember the Miso Black Cod? That delicious buttery fish from the gods? Well, now you can enjoy the same taste without the insane price!


Well almost. The swordfish will taste the same, but it won't be as soft or buttery. It's still amazing though. The flavor is so strong that we paired this with plain steamed red potatoes and green beans, which were topped with a sprinkling of fried onions. Enjoy!

January 11, 2011

Vegetarian Ma Po Tofu

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I love that Ma Po Tofu translates to something like "old pock-marked woman tofu." Sounds delicious already, huh?

This is more of a faux Ma Po Tofu. It doesn't incorporate the black bean sauce and such that goes into the real thing. This, however, will taste fairly similar. And it's still so so good. Plus, it's a heck of a lot easier to make than the real thing.

This is also a vegetarian version, making it even simpler to make. It normally would come with a little bit of ground pork, but it's not enough to make a huge taste difference, at least for me.

If you know of a tastier yet simple method for making Ma Po Tofu, I'd like to hear it. Enjoy!

January 06, 2011

Roman Flatbread

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I have wanted to try this Roman Flatbread for about a year. Finally, I got around to it. I've been in a bread making mode for around a month, and it is awesome. Baking bread at home is such a comforting feeling.


Why is it Roman? It hails from Rome, of course! Ancient Rome? Maybe. I hope so because that would make it even more awesome.

Lightly touched with salt and rosemary on top with a little olive oil to give it a glisten. Toast it for extra yumminess.


Add more olive oil to the top if you want it to glisten more. This bread can be eaten warm out of the oven since it isn't a loaf. Enjoy!

January 01, 2011

Buitoni Wild Mushroom Agnolotti

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Happy New Year, one and all!

Buitoni was nice enough to send us a complimentary Wild Mushroom Agnolotti. This happens to be one of their higher end pastas, and it really shown through.


The agnolotti are very similar to ravioli in that they are filled pasta. I believe just the shape is the difference, in fact, but don't quote me on that.

The mushrooms were full of flavor, with Italian spices mixing wonderfully with the mushrooms. This pasta didn't even need any sauce to go with it. It would have just ruined it completely.


Served with Pesce Spada alla Siciliana (Sicilian Swordfish) and roasted corn.