| F E B R U A R Y |
 |
|
Cheese of the Month
Montasio
|
Our Montasio is completely my creation, and it is unlike the Italian cow's milk cheese for which it is named. It is a firm, aged goat's milk cheese. It began as a combination of cheeses that I learned to make in Northern Italy and a recipe for Montasio from a cheesemaking book. I fantasized that it was similar to the hard cheeses made high up in the mountains and thought the name Montasio fitted it well, since monte means mountain in Italian. Naively, over 25 years ago, I didn't think naming it Montasio would create any confusion.
We make our Montasio by adding cultures and then coagulating the farm-fresh goat's milk with animal rennet. Once the milk has set, we cut the curd until it is the size of corn kernels. Then we heat and cook the curds in the whey. Finally the matured curds are drained into large squares of cloth that are twisted closed to contain the cheese. They are knotted and the cheeses are pressed overnight. You can see the indentations from these knots on our cheeses. The flattened wheels are rubbed daily with salt for two weeks. Finally they are left to dry and age for several months. At this point our Montasio is ready to sell plain. Some cheeses are rubbed and encased with a puree of ancho chiles and aged for another month--these are called Montasio Festivo.
Our Montasio is a mellow, flavorful cheese. It is a wine-friendly cheese and is wonderful with white and red wines. It also can be grated and used in any dish where a hard cheese such as Parmigiano would be appropriate. It is available in two varieties ... plain or with a dark red ancho chile rind.
A few years ago we introduced a cow's milk Montasio that is flavored with fresh rosemary.
|
Recipe of the Month
Montasio Mashed Potatoes
|
|
2 1/2 pounds Yukon Gold or new potatoes
1 teaspoon salt
3/4 to 1 cup milk
8 ounces Montasio (any type) shredded, divided use (2 cups)
Salt, to taste
Freshly ground black pepper, to taste
|
|
Wash and peel the potatoes. Cut them into 2-inch pieces. There should be about 2 quarts of potatoes. Place them in a large saucepan. Add enough water to cover the potatoes by 1 inch. Sprinkle with salt and place pan over high heat and bring to a boil. Reduce the heat, cover the saucepan with a lid placed slightly ajar, and simmer the potatoes for 20 to 30 minutes, or until tender when pierced with the tip of a knife.
Preheat the oven to 350.
When the potatoes are cooked, pour them into a colander to drain. Return the potatoes to the pan and place in the oven uncovered, to dry out for 5 minutes.
Heat the milk to a simmer in a small saucepan.
Remove the potatoes from the oven and pass them through a potato ricer or a food mill fitted with the fine disk. Alternatively, the potatoes may also be whipped using an electric mixer. Add the milk. Continue whipping the potatoes with the mixer or by hand. Gradually add 6 ounces ( 1 1/2 cups) of the Montasio to the potatoes, while continuing to whip them.
Pour the potatoes into an oven-proof casserole dish. Sprinkle the remaining 2 tablespoons of Montasio over the potatoes. The potatoes may be set aside at this point and later reheated for 20 to 30 minutes, or they may be placed directly in the oven and held at 200 for up to 30 minutes. Serve hot. Serves 6
|
|
Copyright - 2007 by Paula Lambert, Cheese, Glorious Cheese!, all rights reserved
|
|
Mozzarella Company
Calendar |
March 4
Les Dames Raiser Grazer
Dallas
March 19 - March 23
Cooking Classes in
All the Central Markets
Across Texas
March 30- April 2
IACP Conference in New York
March 31
Savor Dallas
|
|
Join Paula
For a Culinary Trip
At La Combe
in France
May 22 - 29, 2012
(sold out)
At Podere Le Radicchie
In Tuscany
May 5 - 12, 2012
(1 space available)
May 12 - 19, 2012
(3 spaces available)
Sept 29 - Oct 6, 2012
(sold out)
In Montefalco
For "Paula's Umbria"
October 11 - 17, 2012
(3 spaces available)
|
Mozzarella Company
Class Schedule
|
Beer and Cheese Pairing Classes
Thurs March 15
Thurs May 10
Wed July 18
Wine and Cheese Pairing Classes
Wed Feb 8
Tues March 27
Tues April 24
Tues May 22
Thurs June 14
Wed July 11
Hands-on Cheesemaking Classes
Sat Feb 11*
Sat Feb 11 @ 12-2 pm
Sat March 10*
Sat March 24*
Sat April 14*
Sat June 9*
Sat July 7*
Sat July 28*
All classes begin at 6:30 pm, except those marked
with * that are Saturday afternoon classes 3-5 pm
Visit
www.mozzarellaco.com/classes.html
to learn more about
Pairing Cheese with
Beer and Wine
and Tea and Chocolate
And we also host Private Classes and Events!
Available upon request
Call: 214.741.4072
or Email: info@mozzco.com
to make your reservations
|
|
|
|
| . |
 |
   
   
  
|
| . |
|
Cheese of the Month
Smoked Scamorza
|
|
Our Scamorza is a firm mozzarella shaped like a pear with a fat body and a little head. It is mild in flavor with a smooth, dense texture. We make our Scamorza the traditional way. First we pasteurize farm-fresh milk, and next we add cultures and rennet. When the milk resembles a vat of white jello, we pull cheese knives through the coagulated milk to cut the curd into soft, little pieces. As the curds begin to mature, we pour hot water over them and continue cutting and stirring them, still immersed in the hot watery whey, until they are quite small and somewhat tough in texture. We leave them to mature for several hours. Next we chop them by hand with knives and pour hot water over the curds that we string and stretch in a small vat using a paddle. We form our Scamorzas by hand into balls that weigh about 3/4 pound each, squeezing them to shape their traditional top knots and toss them into cold water so that they chill and become firm. Subsequently they are immersed in a brine. Next we slip little nooses of raffia around the necks and hang them to dry in our aging rooms. After a couple of days we smoke our Scamorzas over smoldering pecan shells. Finally we dip them into wax so that they will stay moist and retain their smoky flavor. Scamorzas last for months and just continue to become more and more flavorful. Our Smoked Scamorza melts beautifully and is equally good when sliced and served on salads and sandwiches. It is fabulous paired with an oak-aged Chardonnay.
|
Recipe of the Month
Pan-Toasted Panini with Tapenade, Sun-dried Tomatoes and Scamorza
|
|
6 slices hearth-baked olive bread or sour-dough bread, cut 1/2-inch thick
6 tablespoons black-olive tapenade
8 oil-packed sun-dried tomato halves, cut into strips 1/4-inch wide, oil reserved
2 tablespoons capers
6 ounces Smoked Scamorza or Smoked Mozzarella, thinly sliced
2 Tablespoons extra-virgin olive oil
|
|
|
Place the six slices of bread on a flat surface. Spread one tablespoon of tapenade on the top of each piece of bread. Distribute the tomatoes and capers over the tapenade. Cover the surface with the Scamorza slices and place the remaining three slices of bread on top.
Heat a heavy skillet, preferably made of cast iron, or griddle over medium high heat until hot. Reduce the heat to medium. Using a pastry brush, lightly coat the top slice of bread with reserved oil from the sun-dried tomatoes. Invert the sandwiches and place the oiled sides of the sandwiches face down in the skillet. Cook until the bread is toasted. Brush the top of the sandwich with olive oil and then using a spatula flip the sandwiches over to cook on the other side until toasted brown. Continue brushing the sandwich with olive oil, turning, and toasting the sandwich until the bread is deep golden brown and the cheese is completely melted.
To serve, cut the sandwich into quarters. Serves 6 one-half panino each.
|
Adapted from The Cheese Lover's Cookbook and Guide by Paula Lambert, copyright 2000.
|
Mozzarella Company
Calendar |
January 13 - 14
Good Food Awards
Ferry Plaza - San Francisco
January 14
Cowgirl Creamery
Ferry Plaza - San Francisco
January 15 - 17
Fancy Food Show
Moscone - San Francisco
|
|
Cheese of the Month
Ancho Chile Caciotta
|
|
Caciotta is a straw-colored wheel of semi-soft cheese that is sold in markets across Central Italy. When made from cow's milk it is called Caciotta and when made from sheep's milk it's Pecorino. It's a table (or everyday) cheese...tasty, mild and versatile, good for both eating and cooking.
We make our caciotta by adding cultures and rennet to farm-fresh milk that we pasteurize. Once coagulated, the curd is cut into small pieces and then stirred intermittently for about an hour. Next, the whey is drained away and the soft curds are poured into round molds. As the curds slowly release their whey, the cheeses are repeatedly flipped over and returned to the molds to continue draining. Eventually the curds come together to form wheels of cheese. The finished cheese is immersed in a salty brine overnight and then placed on racks to dry. Finally the cheeses are hand-dipped into wax and kept in our aging rooms for a minimum of 2 months -- the longer the better -- because they develop more and more flavor and their texture gets creamier.
One of our most popular caciottas is flavored with robust mild Ancho Chiles. What could be more delicious? Other flavors are: La Cocina (hotter, with 5 chiles, cilantro and garlic), Texas Basil, Mexican Marigold Mint, and Black Pepper and Garlic.
Caciottas are great cheeses for snacking. They are wonderful melting cheeses. They are great in sandwiches, on salads, on pizzas, and in a variety of dishes.
Our Baby Caciottas weigh 1.5 pounds make fabulous gifts ... hint, hint !!
|
Recipe of the Month
Ancho Chile Caciotta Quiche
|
|
Quiche
4 eggs
3/4 cup heavy cream
3/4 cup milk
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
2 dashes of Tabasco sauce
1/2 teaspoon salt
Freshly ground black pepper, to taste
4 ounces Ancho Chile Caciotta, shredded (1 cup)
|
|
Topping (optional)
1/2 onion, thinly sliced
1/4 pound bacon (4 slices)
|
|
|
Preheat oven to 375F. Liberally butter an 8-inch or 9-inch ceramic or glass quiche pan or a pie pan. Place the eggs, cream, milk, mustard, Worcestershire, and Tabasco in a medium bowl or the workbowl of a food processor. Whisk or process until blended. Add the salt, pepper, and cheese, whisk or process, and pour into the pan. Place the pan in a larger low sided roasting pan and add enough boiling water to come halfway up the sides of the quiche pan. Place in the oven and bake for 40 to 45 minutes, or until a knife inserted near the center comes out moist but clean. Remove the pans from the oven and lift the quiche pan out of the waterbath and set aside to cool slightly.
Topping (optional)
While the quiche is cooking, cut the bacon into crosswise strips about 1/8 inch thick. Saute bacon in a medium skillet over medium heat for about 5 minutes, or until crisp and brown. Remove the bacon with a slotted spoon and drain on a paper towel. Add the sliced onions to the bacon grease in the skillet and saute over medium heat for about 15 minutes, or until wilted and nicely browned. Drain on paper towels, if necessary. Spread the onions on the quiche and sprinkle the bacon over the onions.
Cut into wedges and serve warm. Serves 4 to 6.
|
Adapted from The Cheese Lover's Cookbook and Guide by Paula Lambert, copyright 2000.
|
Mozzarella Company
Calendar |
December 22
Last Shipping Day
For Overnight
Christmas Delivery
January 13
Good Food Awards
San Francisco
January 15-17
Fancy Food Show
San Francisco
|
|
Cheese of the Month
Blanca Bianca
|
|
Blanca Bianca is our very own creation. It was inspired by cheeses that I have enjoyed during my travels in France. It is a soft-textured, very flavorful cheese. It is a pale, red-orange-colored wheel about 6 inches in diameter that weighs less than two pounds. Because it is a washed rind cheese, it has a pungent aroma that comes from natural bacteria linens that develops on the exterior of the cheese. It has a tender rind and a creamy interior paste. Its flavor is assertive but not too strong. To make Blanca Bianca we heat farm-fresh cow's milk and then add cultures and rennet. Once the milk coagulates, we cut the curds and gently stir them as they mature. Finally the curds are poured into molds to drain. The cheeses are salted in a brine and then placed on racks to dry. During the next two months, whilst the wheels of cheeses are maturing, they are massaged daily with white wine. The USA laws governing raw milk cheeses mandate that all raw-milk cheeses must be aged for a minimum of 60 days before they are sold. So, after 60 days, Blanca Bianca is ready to sell.; however, we have found that additional aging allows the flavor to intensify and the texture to soften, so we actually age our Blanca Bianca for three or four months. We have a limited quantity of Blanca Bianca because we produce only 20 wheels at a time. It is wonderful with both red and white wines, and it pairs very nicely with late harvest dessert wines and port. It is good with fruits such as pears and apples. It's also great with toasted nuts and dried fruits as well as fruit pastes, jams and chutneys. It is especially good in salads.
|
Recipe of the Month
Chopped Chefs Salad with Blanca Bianca
|
|
Caper Vinaigrette
1/3 cup drained capers
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1/4 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Additional extra virgin olive oil to make 1/2 cup
|
|
Salad
1 bunch arugula
1 small head raddichio
1 small head romaine lettuce
4 ounces Blanca Bianca (or Taleggio)
4 ounces smoked turkey
2 hard-boiled eggs, peeled
1/4 cup black olives
1 carrot
1 small red bell pepper
|
|
|
Caper Vinaigrette
Pat the capers dry with paper towels. Place the oil in a small skillet and heat over medium heat until hot (about 350). Slide the capers into the oil slowly and fry for several minutes, until the capers burst open, look like flower buds, all the water is cooked out, and the sizzling ceases. Remove with a strainer and drain on paper towels. Set aside. Reserve and set aside the remaining oil to cool.
Whisk the vinegar, garlic, salt, and pepper together in a small bowl. Pour the reserved caper oil in a measuring cup and add additional oil to make 1/2 cup and drizzle into the vinegar slowly. Set aside.
Chop all ingredients separately. Cut the stem ends off the and arugula before unwrapping the bunches. Wash the lettuces and drain in a colander. Dry using a spinner or dish towels. Set aside and refrigerate. The lettuces should be finely chopped into pieces about 1/2 inch in size. You should have about 3 loosely-packed cups of each of the lettuces. The Blanca Bianca, turkey, eggs, olives, bell pepper, and carrot should be uniformly chopped into a 1/4 inch pieces. Combine the lettuces, Blanca Bianca, turkey, eggs, olives, bell pepper and carrot in a large salad bowl. Drizzle the vinaigrette about half of the vinaigrette over the salad and toss well. Add more dressing if necessary. To serve, divide the salad among 4 to 6 large serving plates. Sprinkle the fried capers over the top.
Caper Vinaigrette makes about 3/4 cup. The salad serves 4 to 6 as a main course
|
Copyright 2011 by Paula Lambert, all rights reserved
|
|
November 2
Texas Chefs Association
Food Show
Fort Worth
November 3
Farmers Market Hoedown
Dallas
November 3-5
Les Dames International
Atlanta
November 5-7
Women Chefs & Restaurateurs
Boston
November 5
Dallas Wine Trail
Tasting at Fuqua Winery
Dallas
November 5
Zoo To Do
Dallas
November 8
Presentation
Williams Preparatory
Dallas
November 10
Speaking Engagement
Women's Council of the
Dallas Arboretum
November 15
BRIT Dinner
Fort Worth
November 18
Beaujolais Festival
Dallas
|
|
Cheese of the Month
Crescenza
|
|
Crescenza is one of those cheeses that no one has ever heard of but everyone loves when they taste it . It is a soft, fresh Italian cheese with a tart, clean flavor. It is similar to stracchino. Whenever we serve Crescenza at cheese tastings, this is the cheese that people invariably buy to take home. It is Italian in origin and made from cow's milk. We make Crescenza by adding cultures and rennet to pasteurized cow's milk. Once the curd coagulates, we cut it very slowly into big pieces using large perforated discs. As the cheese matures, we slowly and carefully turn the large curds with these same discs, taking care not to break them. When mature, the curds are poured into square cheese molds placed atop diamond-patterned mats. The cheeses are kept warm and turned every 30 minutes as they mature and drain. When unmolded our Crescenza has a diamond pattern from the mats on the top and the bottom. It is aged for a couple of weeks before it is sold.
Our Crescenza has a slightly sour, somewhat yeasty flavor. It is very soft and creamy and spreadable. It melts beautifully. It is delicious with salted meats and olives. It is fabulous when accented with sweet chutneys or fruit pastes. It pairs nicely with both fresh and dried fruits and nuts. It is delicious with lighter and more acidic wines. Tony Mantuano at Spiaggia in Chicago uses our Crescenza for his famous ravioli topped with truffles.
|
Recipe of the Month
Potato-Leek-Crescenza Tart
|
|
3 leeks
2 tablespoons butter
1 large potato, peeled and sliced 1/4-inch
1/2 teaspoon salt
1 uncooked 9-inch store-bought piecrust
3/4 cup (4 ounces) crumbled Crescenza, divided use
|
|
2 eggs
1/2 cup milk
1/2 teaspoon minced fresh thyme
1/2 teaspoon salt
1/4 teaspoon ground white pepper
8 sprigs fresh thyme, for garnish
|
|
|
Cut away and discard the green tops of the leeks. Cut white portion of the leeks in half vertically, wash away any sand or dirt lodged inside, and then cut them into slices 1/4-inch thick. Melt the butter in a medium skillet over medium heat, add the leeks and saute until they are soft, but not browned. Set aside. Place the potatoes in a small saucepan and cover with cold water. Add salt and boil gently for 15 minutes, until al dente when pierced with the tip of a knife. Drain the potatoes in a colander. Preheat the oven to 400F and butter a 9 1/2-inch to 11-inch tart pan with a removable bottom.
Place two pieces of plastic wrap next to each other on a flat surface. Sprinkle with flour. Place the pastry crust on top, sprinkle with flour and cover with two more pieces of plastic wrap. Using a rolling pin, roll out the dough to become a circle 2 inches larger than the pan. Remove the top piece of plastic wrap and invert the dough and center it in the tart pan. With the plastic wrap still attached to the dough, use your fingers to press the dough to fit the pan. When the dough is well fitted into the tart pan, peel off the plastic wrap. Patch any holes with pieces from the overhanging dough and then fold any excess dough back onto the dough at the sides of the pan to make the sides of the crust thicker.
Spread the leeks over the bottom crust. Sprinkle half of the Crescenza over the leeks. Arrange the potatoes overlapping in a circular pattern on the leeks and cheese. Sprinkle the remaining cheese over the top.
Break the eggs into a small bowl and add the milk, thyme, salt and pepper. Beat with a whisk until well combined. Pour the egg mixture over the potatoes and cheese. Place the tart on a baking sheet and transfer to the oven. Bake for 30 to 45 minutes until the egg has set and the top of the tart has browned. Remove from the oven and place on a cake rack to cool to room temperature.
To serve, sprinkle a few thyme leaves over the tart. Slip the outer ring of the tart pan off and cut the tart into wedges. Garnish with sprigs of fresh thyme. Serves 8 as a first course. Serves 6 as an entree.
|
Copyright 2007 by Paula Lambert, Cheese, Glorious Cheese, all rights reserved
|
Mozzarella Company
Calendar |
October 5
NACE Event
Edison's on So. Lamar
October 21 & 22
Tastings
Cheese Festival
Central Market in Dallas,
Fort Worth, Plano & Southlake
October 21
Cooking Demonstration
State Fair of Texas
October 24
Book signing
Central Market Fort Worth
October 25
Talk
Tyler Women's Forum
October 26
Rockitecture
For AIA Foundation
October 27
ACS Winning Cheesemakers Appreciation Event
Celebration Restaurant
October 30
Tasting
AIWF
Caesar Salad Competition
Dallas
|
|
Cheese of the Month
Deep Ellum Blue
|
|
To make our Deep Ellum Blue, we inoculate pasteurized cow's milk with cultures and then coagulate it with rennet. The curds are broken into large pieces using perforated scoops and are stirred very gently so that they remain very moist and soft. The resultant curds are poured into large square molds placed on mats and left to drain until mature. The cheese is drained and turned and dried for about a month, and then it is washed with blue Penicillin Roqueforti mold spores. After aging for at least two additional months, it is finally bathed with extra-virgin olive oil. Deep Ellum Blue has no actual rind, only a diamond-scored, blue-mold-mottled exterior.
Deep Ellum Blue is subtly flavored, not too strong and not too salty. Its flavor is robust and earthy. Its texture is soft, creamy and spreadable. It is delicious in salads or atop chicken, beef and veal dishes. It is especially good with Port and dessert wines.
Deep Ellum Blue is named for the area of Dallas where our cheese factory is located, and its name also recalls our neighborhood's legendary blues singers of past years.
|
Recipe of the Month
Fusilli with Deep Ellum Blue and Walnuts
|
|
1/2 cup fresh breadcrumbs
6 tablespoons extra-virgin olive oil, divided use
1/2 cup walnuts, coarsely chopped
2 cloves garlic, minced
1 teaspoon salt
|
|
1 pound fusilli or bow tie or rotollini pasta
3/4 cup (4 ounces) crumbled Deep Ellum Blue
1/2 teaspoon freshly ground black pepper
12 large basil leaves, cut into a chiffonade
4 sprigs basil, for garnish
|
|
|
Preheat the oven to 375F. Spread the breadcrumbs out on a baking sheet and toast in the oven until they are golden brown. Remove from the oven and set aside. Turn off the oven and place the serving dish and flat pasta bowls inside to warm. Leave the oven door open.
Heat 3 tablespoons of the olive oil in a large, heavy skillet over medium heat. When hot, but not smoking, add the walnuts and saute for about 2 minutes. Add the garlic and continue to saute until the garlic is golden brown. Remove from the heat and set aside.
In a large heavy stockpot, bring 4 quarts of water to a rolling boil. Add the salt and then the fusilli. Stir to prevent the pasta from sticking together. Allow the pasta to boil until cooked al dente, according the directions on the package, about 7 minutes. Remove from the heat and pour the pasta and water into a colander that has been placed in the sink. Once drained, shake the colander and then dump the pasta into the skillet containing the walnuts and garlic. Drizzle the remaining 3 tablespoons of olive oil over the pasta and sprinkle with the pepper.
Return the skillet to the stove over low heat and toss the fusilli to coat with the oil and heat the pasta. Once the pasta is sizzling, remove the skillet from the heat and add the Deep Ellum Blue, the toasted breadcrumbs, and the basil and toss briefly, only enough to distribute the ingredients. Add salt to taste and toss again. The heat of the pasta will melt the cheese as it is distributed throughout the dish.
Serve immediately, in flat pasta bowls with a sprig of basil garnishing each bowl. Serves 8
Note: Fusilli are a corkscrew-shaped pasta. They are very good for this dish because the cheese and nuts get lodged up inside the swirling spirals of the pasta.
|
2007 by Paula Lambert, Cheese, Glorious Cheese!, all rights reserved.
|
Mozzarella Company
Calendar |
September 12
Tasting for Omni GM's
Omni Dallas Convention Center
September 13
Cheese & Wine Pairing
Women for Wine Sense
Dallas
September 14
Talk
Northwood Women's Club
Dallas
September 15
Tasting for Meeting Planners
Hyatt North Dallas
Richardson
September 16
Paula on Good Day Dallas
Fox 4 TV
September 17
Cooking Demonstration
Grapefest in Grapevine
September 22
Making Oaxaca Cheese
at Jennifer Rubell's
"Made in Texas" Show
The Dallas Contemporary
September 30
Harvest "Farm Dinner"
The Vineyard at Florence
Florence, TX
October 21 & 22
Tastings
Cheese Festival
Central Market in Dallas & Fort Worth & Plano & Southlake
October 21
Cooking Demonstration
State Fair of Texas
Dallas
October 25
Talk
Tyler Women's Forum
Tyler
October 30
Tasting
AIWF Caesar Salad Competition
Dallas
|
|
Cheese of the Month
Fresh Texas Goat Cheese
|
|
We buy our goat's milk from local farmers who bring it to us directly from their farms. Upon arrival, the milk is pasteurized and then cultures and rennet are stirred into the milk. The milk coagulates overnight, and the following day the curd is hand-ladled into small, perforated molds. The curds drain in the molds for 24 hours, then the delicate little cheeses are unmolded onto mats where they are salted and left to drain for several days. The cheeses are turned and salted daily to encourage even drainage. The cheeses are ready to enjoy before the end of the week. The little goat cheeses are available plain, topped with dried herbs de Provence or rolled in cracked black pepper. Others are wrapped in dark green, fragrant hoja santa leaves and then tied up like little packages using raffia. These large, aromatic leaves subtly permeate the cheese with the delicate flavors of sassafras, anise, and mint. We also make a very soft and creamy goat cheese log that is flavored with fresh tarragon, thyme and basil.
|
Recipe of the Month
Figs in a Blanket
|
|
3 teaspoons extra-virgin olive oil, divided for separate use
8 very thin slices prosciutto, about 1/4 pound
1/2 cup (4 ounces) soft, fresh Goat Cheese
8 fresh ripe figs or 8 dried figs plumped in 1/2 cup white wine
2 teaspoons balsamic vinegar
2 teaspoons honey
4 leaves mint, cut into thin strips, for garnish
|
|
|
Preheat the oven to 375F. Brush a non-stick baking sheet with 1 teaspoon olive oil.
Separate the slices of prosciutto and cut each in half so that there are 16 pieces of sliced prosciutto. Set aside. Divide the Goat Cheese into 16 pieces and roll them into small balls. Cut the figs in half. Press your thumb into the cut side of each fig to make an indentation. Place a ball of Goat cheese into the indentation of each fig. Wrap each fig tightly with a piece of prosciutto, taking care to completely enclose the Goat Cheese so that it won't run out while baking. Gently squeeze the prosciutto-wrapped figs to seal the packets and place the figs on the prepared baking sheet.
Pour the balsamic vinegar, the remaining 2 teaspoons of olive oil, and honey into a small dish and stir to combine.
Transfer the figs to the oven and bake for 3 to 5 minutes, until the cheese begins to melt and the prosciutto begins to brown. Remove from the oven and, using a spoon, drizzle the balsamic vinegar dressing over the figs. To serve, place the figs on a platter and sprinkle with the mint. Serve immediately, while still warm.
Serves 8
Note: The Figs in a Blanket are also delicious as a garnish for a green salad dressed with simple vinaigrette.
|
Copyright 2007 by Paula Lambert, Cheese, Glorious Cheese, all rights reserved
|
Mozzarella Company
Calendar |
September 13
Women for Wine Sense
Cheese & Wine Pairing
Dallas
September 17
Cooking Demonstration
Grapefest
Grapevine
September 22
Making Oaxaca Cheese
at Jennifer Rubell's
"Made in Texas" Show
at
The Dallas Contemporary
|
|
Cheese of the Month
Fresh Mozzarella
|
|
In July of 1982 when we made our first balls of Fresh Mozzarella, I had no idea that our little cheese factory in Deep Ellum would be so successful that it would endure for 29 years! How lucky I was to love fresh mozzarella when I lived in Italy over 40 years ago! It has been a wonderful experience for me; however, all the thanks should go to our wonderful employees who have been with us for so many years and worked so hard and made such delicious cheeses.
To make our mozzarella we coagulate farm-fresh milk by adding selected bacteria (called cultures) and rennet (an enzyme that reacts with the lactic acid that is produced by the milk) so that our milk soon resembles a vat of white jello or yogurt. Once coagulated, we manually pull cheese knives through the milk to cut the curd into soft, little pieces. Immediately upon being cut, a cloudy yellow liquid called whey begins to come out of the curds. Because milk is mostly liquid, eventually there is a lot of yellow whey and a smaller amount of curds. (In fact it takes one whole gallon of milk to make two half-pound balls of mozzarella.) When the curds are mature we stretch them in hot water using a paddle to become a smooth and satiny mass of fresh mozzarella. This is where the art of cheesemaking comes into play because there is only a small window of opportunity during which the curd can be successfully stretched and formed since the development of the lactic acid cannot be stopped...if the cheese is stretched before the pH reaches 5.2, the cheese is tough and inferior. If the pH falls too low, we have lost the cheese completely. Next we pinch off balls of fresh mozzarella that weigh about 1/2 lb each and toss them into cool water to chill. Once chilled, the balls are either briefly immersed in a brine or packaged in governing liquid which keeps them very moist. Our mozzarella is a fabulous melting cheese and is great in salads, on sandwiches and pizzas, with meats, and just plain. Because we vacuum package our fresh mozzarella it stays fresh for about 3 weeks. It can also be frozen and later defrosted in the refrigerator.
This month's recipe is one I created when I lived in Perugia in my little apartment on Via Rafaello. I love it when you let the mozzarella brown in the skillet and it becomes a little crunchy.
|
Recipe of the Month
Spinach Mozzarella Melt
|
|
2 bunches fresh spinach (2 pounds)
Salt, to taste
1 tablespoon olive oil
1 garlic clove, minced
2 tablespoons freshly squeezed lemon juice
8 ounces fresh mozzarella, cut into 1/2 inch cubes
|
|
|
Trim the long stems off the spinach before unwrapping the bunch. Wash the spinach several times, by lifting the leaves out of the water and placing in a colander to drain. Shake the leaves to remove the excess water. Place the spinach in a large saucepan over low heat and sprinkle with salt. Cover and cook until completely wilted. Pour the spinach into a colander to drain and cool. When cooled, squeeze out all of the excess liquid in the spinach with the back of a spoon.
Heat the olive oil in a large non-stick skillet over medium heat. Add the garlic, spinach, and lemon juice. Spread the spinach out to completely cover the bottom of the pan. Distribute the mozzarella over the spinach. Cook for about 3 or 4 minutes, or until cheese completely melts and forms a brown crust on the bottom of the pan. Stir the spinach and scrape up the crust using a wooden spoon. Cook for 2 or 3 minutes, or until more crust forms. Remove from heat and place the spinach in a serving dish. Serve immediately. Serves 4.
|
Copyright 2007 by Paula Lambert, Cheese, Glorious Cheese, all rights reserved
|
Mozzarella Company
Calendar |
July 9-12
Fancy Food Show
Washington, DC
July 13
Wine & Cheese Pairing
Fuqua Winery
Dallas
|
|
Cheese of the Month
Cow's Milk Feta
|
|
We make our feta two ways: from goat's milk and also from cow's milk. The two cheeses are made just alike, but there is a dramatic difference in the taste of the finished cheese. The cow's milk version is mild, while the goat's milk feta is tangy with a more pronounced flavor.
We begin by pasteurizing our farm-fresh milk; then we add cultures and enzymes. Once the curd has formed, we cut it into small pieces and stir it gently. After just a few hours, when matured to the proper acidity, we scoop the fragile little curds into baskets lined with cheese cloth. After most of the free whey has drained away, we place a weight atop the cheese, still in the baskets, and press it overnight. Finally the cheese is immersed in big vats of brine to mature. We mature the feta made from cow's milk for one month and the goat's milk feta is matured for two months and even longer. Our feta is soft and creamy, yet dry enough to crumble.
|
Recipe of the Month
Lentils with Beets and Feta
|
|
1/2 pound small French Le Puy lentils
1 clove garlic
1 teaspoon salt, divided for separate use
1/2 pound baby beets
2 tablespoons minced onions
1/2 cup (3 ounces) crumbled feta
Freshly ground black pepper
1/4 cup extra-virgin olive oil
2 tablespoons minced onions
1/2 cup (3 ounces) crumbled feta
1/4 cup extra-virgin olive oil
|
|
Vinaigrette
1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon minced fresh mint
|
|
|
Sort through the lentils and remove any debris. Rinse the lentils, place in a small saucepan, and pour water into pan until 2 inches above the lentils. Add the garlic and 1/2 teaspoon of salt. Cover and cook over medium heat until tender, about 25 minutes. Drain the cooked lentils in a colander and set aside. Reserve and set aside the garlic clove for the vinaigrette.
Cut the beets into halves or quarters, depending on their size, and place in a small saucepan. Cover with cold water, add the remaining 1/2 teaspoon of salt and bring to a boil over medium heat. Reduce the heat and simmer until the beets are tender, 15 to 20 minutes. Drain the beets in a colander and set aside.
For the Vinaigrette, in a small bowl whisk together the olive oil, balsamic vinegar, lemon juice, allspice, salt and pepper until emulsified. Retrieve the garlic from the lentils. Smash flat and work into a paste using the side of a knife on a cutting board. Whisk in the garlic and mint. Set aside.
Combine the lentils and beets in a large mixing bowl. While they are still warm, pour the vinaigrette over the vegetables. Add the onions and toss well. Allow the lentils to cool to room temperature. Just before serving, add the feta and toss gently, taking care not to break up the feta too much. To serve, arrange in a large serving dish so that the beets are visible. Grind black pepper on top. Pour the remaining vinaigrette into a small pitcher. Serve at room temperature. Pass the vinaigrette at the table to drizzle over the lentils and beets. Serves 8.
|
Copyright 2007 by Paula Lambert, Cheese, Glorious Cheese, all rights reserved
|
Mozzarella Company
Calendar |
June 1-4
IACP Conference
Austin
June 11
Farmers Market
Stephan Pyles'
Cooking Class
Dallas
June 16
Summer in Italy
A Participation
Cooking Class
Urbano
Dallas
July 9-12
Fancy Food Show
Washington, DC
|
|
Cheese of the Month
Ricotta
|
|
Our fresh ricotta is made the traditional way -- from the whey of our mozzarella curds. But just what does this mean? When we make our mozzarella we coagulate the milk by adding cultures and rennet so that our milk soon resembles a vat of white jello or yoghurt. Once the milk is coagulated we pull cheeses knives through the coagulated milk to cut the curd into soft, little pieces. Immediately upon being cut, a cloudy yellow liquid called whey begins to come out of the curds. Because milk is mostly liquid, eventually there is a lot of yellow whey and a smaller amount of curds. When the curds are mature we stretch them with hot water to become fresh mozzarella. Simultaneously we drain off the whey and heat it. When it is almost boiling, we add an acid that precipitates the remaining solids in the whey. This is evidenced when soft, white frothy curds of ricotta float to the top of the vat of hot whey. We use perforated ladles to scoop these curds into basket molds imported from Italy. After draining overnight, the baskets are inverted and we have heavenly cakes of ricotta that weigh about 3 lbs each. Our ricotta is very low in fats and calories and a soft, wonderful cheese for cooking or just eating: for breakfast or dessert drizzled with honey and sprinkled with cinnamon or toasted nuts or as a savory dish drizzled with extra-virgin olive oil and sprinkled with black peppercorns or fresh herbs.
|
Recipe of the Month
Ricotta Crepes with Artichokes
|
|
Crepes
2 eggs
1 cup milk
1 cup flour
1/2 teaspoon salt
Pinch of nutmeg
4 Tbsp clarified unsalted butter, melted
|
|
Ricotta Filling
2 cups (16 ounces) well-drained Ricotta
1 egg
2 tsp finely chopped marjoram or oregano
1/4 tsp salt
1/4 tsp freshly ground pepper
|
| . |
|
|
Artichoke-Prosciutto Ragout
|
|
|
|
2 tablespoons extra-virgin olive oil
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup shredded carrots
|
|
2 thin slices (2 oz) prosciutto, cut into 1/2-inch wide strips
1 14-oz can artichoke hearts, drained and chopped
1/2 teaspoon finely chopped marjoram or oregano
1/2 cup chicken stock, optional
|
|
|
For the Crepes, combine the eggs, milk, flour, salt, nutmeg, and 2 tablespoons of melted butter in the workbowl of a food processor fitted with the steel blade or in a blender. Pulse to mix well, scraping the sides as necessary. Cover the batter, leaving it to rest for at least 1 hour. Heat a crepe pan or small nonstick skillet, about 6 inches in diameter, over medium heat. Brush the pan with butter. Ladle 2 tablespoons of batter, about 1/8 of a cup, into the pan with one hand while tilting and swirling the pan with the other. The batter will leave a thin film of dough on the bottom of the pan. Cook about 15 seconds or until the top begins to appear dry. Using a small spatula or your fingers, turn the crepe over to cook the other side for 5 seconds. The crepe should be lightly browned and cooked through. The two sides will, however, be different colors. Generally the first side cooked is the one used on the outside of any rolled crepe recipe. Turn the pan upside down to remove the crepe and stack the crepes on a plate. Continue cooking and stacking in this fashion until the batter is finished. Makes about 16 (6-inch) crepes.
For the Ricotta Filling, place the Ricotta, egg, marjoram, salt and pepper in the workbowl of a food processor fitted with a metal blade and process until smooth.
For the Artichoke-Prosciutto Ragout, heat the olive oil in a skillet over medium heat. Add the onions and celery and saute until soft, add the carrots and prosciutto and continue to saute until the prosciutto is beginning to brown and crisp. Add the artichokes and continue to saute until the liquid is absorbed. Remove from the heat and sprinkle the marjoram over the ragout. If you are holding the ragout for a period of time, it may be necessary to add chicken broth to moisten the ragout. The ragout should be moist, but not runny when served.
Preheat the oven to 350F. Butter a baking sheet. To assemble, place the crepes on a flat surface and spoon 1 heaping tablespoon of the Ricotta mixture onto one side of each crepe. Fold the crepe in half and then in half again so that you have a triangle. Place the folded crepes on the baking sheet and transfer to the oven to warm for about 20 minutes.
To serve, place two overlapping crepes on each plate and spoon 2 to 3 tablespoons of the Artichoke-Prosciutto Ragout onto the side of the crepes. Serves 8.
|
Copyright 2007 by Paula Lambert, Cheese, Glorious Cheese, all rights reserved
|
Mozzarella Company
Calendar |
April 1 - 3
Studio B
Cooking Classes
Mozzarella-Making Classes
April 6
Cheese & Wine
Parigi @
Old Parkland
April 12
Days of Taste
Dallas Farmers Mkt
April 15 - 16
Buffalo Gap
Wine and Food Summit
April 20 - 21
Cooking Classes
Les Gourmettes
Phoenix
April 27
Dallas Museum of Art League
Tasting
April 27
Iron Fork
F.I.G.
April 29 - May 1
Dallas Food & Wine Festival
Salute to Texas
and
Taste of the World
Union Station
May 21 - 24
National Restaurant Show
Chicago
June 1 - 4
International Assn. of Culinary Professionals
Austin
|
|
Cheese of the Month
Caciocavallo
|
|
Caciocavallo is a firm, aged mozzarella that is hung to dry and age for several months to mature and develop a more intense flavor. When young Caciocavallo is pale yellow and mild in flavor. When it is older its rind becomes golden brown and its flavor is more pronounced. Caciocavallo means "saddle-bag" and the cheese is so named because traditionally two cheeses are tied to both ends of a piece of string and the cheeses literally could be placed across the back of a horse resembling very small saddle bags! We make our Caciocavallo by inoculating freshly pasteurized milk with cultures. Next we add rennet and soon the warm milk coagulates. The curds are cut and gently stirred until they mature. At just the perfect moment, the curds are stretched in hot water using a paddle. Then the cheeses are formed by hand into large balls that weigh about a pound each. The balls are tossed into cold water to chill and become firm. Next they are immersed in a brine to be salted and finally the cheeses are meticulously tied with raffia from top to bottom like the markings on a beach ball. The cheeses are then hung to dry and age for several months. They are rubbed repeatedly with olive oil to keep the rinds from becoming too dry. Cacicavallo is a wonderful cheese to enjoy with red wines such as Chianti and Sangiovese. It melts beautifully and is wonderful in many dishes.
|
Recipe of the Month
Chiles Rellenos with Caciocavallo
|
|
Vegetable oil for frying
4 large fresh poblano chiles
8 ounces caciocavallo cut into long strips
1/2 cup flour
1/4 teaspoon ground allspice
|
|
4 eggs, separated
Salt and freshly ground pepper, to taste
1 cup tomato sauce
1/3 cup coarsely chopped pitted green olives
|
|
|
Heat about 1 1/2 inches of vegetable oil in a large skillet over medium heat. Make a small vertical slit, about 2 inches long, in the side of each chile. Fry in the hot oil until the chiles are beige all over. Remove with a slotted spoon or tongs and place on paper towels to drain. Remove the oil from the heat and set aside in the skillet. Peel the skin off the chiles when they are cool enough to handle. Carefully remove the seeds through the slit, leaving the stem intact. Divide the caciocavallo into 4 parts. Place one fourth inside each chile, cutting to fit, if necessary. Close the slit and secure with 1 or 2 toothpicks. Repeat with the remaining poblanos. Combine the flour and allspice on a plate or a piece of waxed paper. Beat the egg yolks in a medium bowl with salt and pepper using a whisk. Beat the egg whites in a clean bowl until stiff using a hand-held beater or whisk. Stir a spoonful of whites into the yolks to lighten them and then fold in the remaining whites using a rubber spatula. Heat the reserved oil over medium heat to about 350f. (Test the temperature by dropping some of the egg mixture into the oil. It should sizzle and begin to brown.) Dredge the chiles in the flour and pat to remove excess. Dip 1 chile into the egg mixture, coat it liberally by turning on all sides, and carefully place in the hot oil. Repeat and add more chiles to the pan. Be careful not to crowd the pan, cook the chiles in batches if necessary. If available, spoon a little of the remaining egg batter on top of the chiles as soon as they are placed in the oil. Use a metal spatula to splash hot oil onto the tops of the chiles while they are cooking. Carefully turn the chiles over so that all sides are cooked and golden brown. Remove the chiles to drain on paper towels. While the chiles are cooking, heat the tomato sauce and add the olives. To serve, spoon 2 tablespoons of the sauce on each serving plate. Place one chile relleno on the sauce. Serve immediately, accompanied by the remaining the sauce. Serves 4.
|
Copyright 2000 by Paula Lambert, Cheese Lover's Cookbook & Guide, all rights reserved
|
Mozzarella Company
Calendar |
March 6
Les Dames Raiser Grazer
Cityplace
Dallas
March 10
Talk & Tasting
Plano Newcomers Club
Plano
March 13
Chefs to Farmers Dinner
Highland Park Cafeteria
Dallas
March 14
Cooking Class
Lake Austin Spa & Resort
Austin
March 18
Good Morning Texas
Channel 8 Dallas
March 19
Wine and Cheese Pairing
With Michael Flynn
Mansion on Turtle Creek
Dallas
March 19
Savor Dallas
Grand Tasting
Dallas
March 27
Bits and Bites
El Centro College
Dallas
April 15-17
Buffalo Gap
Wine and Food Summit
Buffalo Gap, TX
April 14 & 15
Cooking Classes
Les Gourmettes
Phoenix
April 27
Dallas Museum of Art League
Cheese Tasting
Mozzarella Company
|
