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Cheese of the Month
Burrata
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Our Burrata is made in the style of Burrino. It is a fresh Italian-style cow's milk cheese made by completely encasing a soft, creamy lump of sweet cream butter with soft, fresh mozzarella. Its name comes from its buttery center: burro means butter in Italian. It is a seductive cheese. To make our Burrata, we begin by pasteurizing and then coagulating farm-fresh cow's milk. Simultaneously we churn fresh cream to make sweet cream butter. Once the cheese matures, we pour hot water over the curds and stretch them to become mozzarella. We then hand-form the fresh mozzarella around one-ounce pieces of butter to conceal a soft, creamy center inside the Burrata. Each and every step of this process is done by hand. Finally the Burrata is briefly immersed in brine before it is wrapped in parchment paper and packaged. The flavor is fresh, milky and buttery. Burrata is lovely when cut in half to reveal the creamy node of butter in its center. It is best when served at room temperature. Enjoy it by spreading the soft, luscious center onto crusty hearth-baked bread with accompaniments of cured meats, olives and sun-dried tomatoes. It is also delicious paired with fresh tomatoes, fragrant basil and a generous drizzle of extra-virgin olive oil. And it is great melted in this pasta dish!
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Recipe of the Month
Fettucine with Asparagus, Tomatoes and Burrata
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1 pound thin asparagus stalks
1 pint grape-sized tomatoes or cherry tomatoes
4 tablespoons melted butter, divided use
1 tablespoon salt
1 pound fresh fettucine
Salt and freshly ground black pepper to taste
1/2 pound Burrata, cut into 1/2-inch cubes
2 teaspoons fresh thyme leaves
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Peel the lower parts of the asparagus stalks using a vegetable peeler, trim off the bottom ends, and cut the stalks into pieces about 1 1/2 inches in length. Cut the grape-sized tomatoes in half horizontally, or if using cherry tomatoes cut them into quarters.
Pour 2 tablespoons of the butter into a large skillet and place over medium-high heat. When the butter sizzles, add the asparagus stalk pieces and saute until crisp and al dente. Add the asparagus tips and stir briefly. Remove from the heat and set aside.
Fill the serving dish with hot water to heat it. Once heated, drain and dry the dish.
In the meantime, bring 4 quarts of water to a rolling boil in a large stockpot. Add the salt and then the fettucine. Stir to prevent the pasta from sticking together. Allow the pasta to boil until cooked al dente, according to package directions. Remove the stockpot 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 pour the pasta into the heated serving bowl. Drizzle the remaining 2 tablespoons of butter over the pasta, add the asparagus and the tomatoes and toss well. Season to taste with salt and pepper. Add the Burrata and toss to distribute the cheese throughout the pasta. Be careful to keep the pieces of cheese separated so that they do not clump together. The heat of the pasta will melt the cheese as it is distributed throughout the cheese.
To serve, pour the pasta into the heated serving dish, sprinkle the thyme over the pasta and serve immediately. Serves 4 to 6.
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Copyright - 2008 by Paula Lambert, all rights reserved
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Mozzarella Company
Calendar |
May 3
Cheese and Wine Tasting
Crush Wine Shop & Tasting Bar
May 5
Days of Taste
Dallas Farmers Market
May 17-20
National Restaurant Show
Chicago
May 23
500 Inc ArtFest
Fair Park
June 15-22
La Combe in France
June 29-July 1
Fancy Food Show
New York
July 23-26
American Cheese Society
Chicago
Treat Yourself!
Make Plans Now
Join Paula in a
Culinary Trip to France
at
La Combe en Perigord
(All 2008 classes are sold out)
June 4-11, 2009
(8 spaces available)
October 2-9, 2009
(8 spaces available)
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Mozzarella Company
Class Schedule
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Beer and Cheese Pairing Classes
Thurs June 26
6:30-8:30 pm
Wine and Cheese Pairing Classes
Thurs May 15
Tues June 3
6:30-8:30 pm
Hands-on Cheesemaking Classes
Sat May 10
Sat June 7
3:00-5:00 pm
Private Classes
Available upon request
Call: 214.741.4072
or Email: info@mozzco.com
to make your reservations
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Cheese of the Month
Blanca Bianca
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Blanca Bianca is our 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. But we have found that additional aging allows the flavor to intensify and texture to soften, so we 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. 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 and on sandwiches. It is great as an hors d'oeuvres or after a meal in a cheese course.
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Recipe of the Month
Waldorf Salad with Blanca Bianca
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1/2 cup mayonnaise
2 tablespoons champagne or apple cider vinegar
1 teaspoon freshly squeezed lemon juice
1 teaspoon Dijon-style mustard
1/2 teaspoon chopped shallots
1 teaspoon chopped fresh parsley
Salt and freshly ground pepper, to taste
Milk or water (optional)
3 tart, crisp apples, unpeeled, cubed 1/2 inch
3 ribs celery, strings peeled, thinly sliced
1 1/2 cups coarsely chopped toasted walnuts
1 cup red grapes, cut in half
4 ounces Blanca Bianca, cubed 1/4 inch
2 bunches watercress
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Combine the mayonnaise, vinegar, lemon juice, mustard, shallots, and parsley in the workbowl of a food processor or blender. Blend until smooth. Season with salt and pepper. If the dressing is too think, it can be thinned with milk or water. Set aside.
Place the apples, celery, walnuts, grapes and Blanca Bianca in a large salad bowl. Toss together. Add the dressing and toss again to evenly distribute the dressing. Set aside and refrigerate. Cut 1 inch off the stems of the watercress before unwrapping the bunches. Wash and dry the watercress and tear it into smaller pieces.
To serve, divide the watercress evenly among 6 salad plates. Top each bed of watercress with the Waldorf salad. Serve chilled. Serves 6.
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Copyright - 2008 by Paula Lambert, all rights reserved
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Mozzarella Company
Calendar |
March 6
Presentation
Grand Prairie Women's Society
March 8
Grand Tasting
Savor Dallas
March 15
Friends of the Farmers Market
Dallas
March 31
Go Texan
Set A Course for Texas Wines
Dallas
April 16-18
Buffalo Gap Wine & Food Summit
Buffalo Gap
April 25
Taste of Texas
Dallas Food & Wine Festival
April 27
Taste of the World
Dallas Food & Wine Festival
May 17-20
National Restaurant Show
Chicago
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Cheese of the Month
Mascarpone Torta with Pecan Pralines
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Mascarpone is a luscious, rich cheese that we make by heating heavy cream and then curdling it with an acid. Subsequently it is drained in long, flat pans lined with muslin for 24 hours. Mascarpone is a first cousin to clotted cream. It has a thick, velvety texture and an unforgettable creamy richness. It is the essence of cream. One of our most popular creations is our Mascarpone Torta flavored with Pecan Pralines. I have always called this our Ode to the South because pecans and pralines remind me of the little shops that sell these delicacies in the French Quarter of New Orleans. I love them! I thought to combine them with Mascarpone would be the ultimate, and it is. To make this Torta, we stir crushed pecan pralines into the Mascarpone and layer it into round cups. It's ready to invert, unmold and serve. And voila ... a ready-to-serve dessert that will impress even those who don't eat sweets! It is fabulous when served with ginger snaps and strawberries. It is delicious layered between lace cookies. It is a wonderful stuffing for dried apricots. It makes a wonderful tart or cake filling, especially when topped with fresh berries and kiwis. And it is a fabulous accent for wine-poached fruits such as apples, pears, and peaches.
It is our very own creation and has been featured in Gourmet Magazine and Fancy Food Magazine.
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Recipe of the Month
Angel Food Cake with Strawberries and Mascarpone
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10-inch angel-food cake
1 6-ounce box raspberries
1 tablespoon Amaretto
1/2 pint (1 cup) heavy cream, cold
8 ounces (1 cup) Pecan Praline Mascarpone Torta (or 1 cup Mascarpone sweetened with 2 tablespoons honey)
4 sprigs fresh mint
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Slice the cake horizontally into three layers of even sizes and set aside. Place the raspberries in a flat bowl, drizzle with the Amaretto, and set aside. In a chilled bowl, whip the cream until soft peaks form. Remove 1 heaping cup of whipped cream and place in refrigerator. Add the Mascarpone Torta to the remaining cream and, using a rubber spatula, gently fold the Mascarpone into the cream until well combined. Place the bottom cake layer on a cake plate. Spoon half the Mascarpone mixture onto the cake and spread it evenly on the cake. Using one third of the raspberries, create a circular row of raspberries on the Mascarpone. Then stack the middle slice of cake on the filling. Spoon the remaining Mascarpone onto the cake and spread it evenly on the cake. Place one third of the raspberries in a circular row on the Mascarpone. Stack the final slice of cake on the filling. Ice the cake with the refrigerated whipped cream, using a spatula to spread it over the top and sides of the cake. Decorate the top of the cake with the remaining raspberries and drizzle the amaretto/raspberry juices onto the cake. Loosely cover the cake with plastic wrap and place in the refrigerator until serving time. Just before serving, garnish with the fresh mint leaves. Slice the cake into wedges.
Serves 10 to 12.
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Copyright - 2007 by Paula Lambert, all rights reserved
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Mozzarella Company
Calendar |
February 8
Talk
Culinary Entrepreneurs
Institute of Culinary Education
New York
February 11
Cheese Tasting and Cooking Demo
Cowgirl Creamery
Washington DC
February 13
AIWF Program at Vino 100
Dallas
February 15
Talk
Fort Worth Garden Club
Fort Worth
February 18-22
Cooking Classes
for Central Market
Dallas Feb 18
Houston Feb 19
Austin Feb 20
San Antonio Feb 21
Fort Worth Feb 22
February 25
Cooking Class
Market Street
Colleyville
March 6
Talk
Grand Prairie Women's Society
Grand Prairie
March 8
Grand Tasting
Savor Dallas
Dallas
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Cheese of the Month
Montasio
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Our Montasio was created over 20 years ago. It began as a combination of cheeses that I learned to make in Northern Italy and a recipe for Montasio from a cheesemaking book. Our Montasio is made from goats milk and it is a hard cheese. When I created Montasio I fantasized that it was similar to cheeses made high up in the mountains and thought the name fitted it well, since monte means mountain in Italian. I had never tasted the real Montasio, a famous Italain cheese from the Veneto. If you know me, you will realize that this is typical! Nonetheless, our Montasio is delicious! And it is also unique.
We make our Montasio by adding cultures and then coagulating the 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 the knots on our cheeses. They are rubbed daily with salt for two weeks. Finally they are left to dry for several months. At this point our Montasio is ready to sell plain or to be encased with a puree of ancho chiles and aged for another month.
Our Montasio is a mellow, flavorful cheese. It is a wine-friendly cheese and is wonderful with both white and red wines. And it's delicious with beer as well. It also can be grated and used in any dish where a hard cheese such as Parmigiano would be appropriate. Our goat's milk Montasio is available in two varieties ... plain and with a dark red ancho chile rind, called Montasio Festivo. Last year I created a cow's milk version that is flavored with rosemary and has a stem of rosemary embedded in the top of the cheese.
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Recipe of the Month
Montasio-Crusted Chicken Breasts
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4 large skinless, boneless chicken breasts
Salt, to taste
Freshly ground black pepper, to taste
1/4 cup unbleached all-purpose flour
2 eggs, lightly beaten
1 cup fresh bread crumbs
4 ounces Montasio, grated (1 cup)
2 teaspoons minced fresh thyme leaves
1/2 teaspoon freshly grated lemon zest
2 to 4 tablespoons extra virgin olive oil
8 fresh thyme sprigs, for garnish
1 lemon, thinly sliced, for garnish
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Preheat the oven to 350 and lightly oil a baking pan large enough to hold the chicken in one layer.
Wash and clean the chicken. Pat dry with paper towels. Season breasts well with salt and pepper. Place the flour on a plate or waxed paper and place the beaten eggs in a shallow bowl. Combine the bread crumbs, Montasio, thyme, and lemon zest on a plate or wax paper. Dredge each chicken breast in the flour, shaking off any excess. Then dip the chicken in the egg, and finally into the bread crumb mixture. Be sure to evenly coat the chicken at each step. Then place in the pan so that the pieces of chicken do not touch each other. Divide any remaining crumbs equally among the breasts, patting them onto the chicken breasts. Place in the oven and bake for 15 minutes. Remove and drizzle or brush the olive oil onto the bread-crumb crust. Return to the oven and cook for 15 to 25 minutes, or until the breasts are golden brown. Remove from the oven and allow the breasts to rest for a few minutes.
To serve, place on a serving platter and garnish with thyme sprigs and lemon slices. Serves 4.
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| Copyright 2000 by Paula Lambert, The Cheese Lover's Cookbook and Guide |
Mozzarella Company
Calendar |
January 13 - 15
Fancy Food Show
San Diego
January 14
Artisanal Cheese Pioneer Panel
San Diego
January 16 - 17
Cooking Classes
Draegers - San Matteo
Draegers - Danville
January 22
Jr League Sustainers
Milestone Culinary Center
Dallas
January 29-30
Cooking Classes
Les Gourmettes
Phoenix
February 8
Culinary Entrepreneurs
Institute of Culinary Education
New York
February 11
Cheese Tasting
Cowgirl Creamery
Washington DC
February 13
AIWF Program at Vino 100
February 15
Cooking Class
Fort Worth Garden Club
February 18-22
Cooking Classes
for Central Market
Dallas Feb 18
Houston Feb 19
Austin Feb 20
San Antonio Feb 21
Fort Worth Feb 22
February 25
Cooking Class
Market Street in Colleyville
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Cheese of the Month
Christmas Cheese
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The telephone calls begin in early November ... When will we have it? When will we make it? When will it be ready? When can they buy it? The answer is NOW is the time! What is Christmas Cheese? It's a once-a-year treat that we make only from Thanksgiving through New Year's. It's a spreadable round of cheese festively flavored with a combination of chiles. It's a pretty cheese ... a vibrant red round topped with a swirl of green jalapenos strips. Some might call it a Mexican cheese, but you'll just call it "good" when you taste it! It pairs nicely with beer, wine, and mixed drinks. Just one bite won't be sufficient. It all began many years ago as a mistake. Something happened to one batch of our cheese. It just didn't turn out exactly as it should have ... it wasn't a bad cheese, it just wasn't the kind of cheese it was supposed to be! So, we decided to convert our mistake into something new. Because Christmas was coming, we wanted to create something good for the holidays. We decided to add a variety of red chiles to make it spicy. We molded it into small discs that would be perfect for serving when guests stop by. We decorated the top with a star made of green chiles. And voila ... Christmas Cheese! Now our mistake has become a Mozzarella Company annual tradition, and many of our loyal customers have made Christmas Cheese part of their family holiday traditions. They flock to our cheese factory for our special, little, handmade cheese. Many buy 10 to 20 cheeses because they make perfect gifts for neighbors, teachers, and friends. And they are great to have on hand for quick, last-minute hors d'oeuvres and hostess gifts. Wheels of Christmas Cheese weigh a little over a half pound each and cost about $9. They are great for snacking as well as for melting. They stay fresh for a month or longer ... but they won't last that long at your house!
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Recipe of the Month
Paquitos de Navidad (Holiday Packages)
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8 sheets 12-inch by 8-inch phyllo dough
4 Tablespoons unsalted butter, melted
1 Christmas Cheese, 9 ounces
6 sprigs cilantro or parsley, for garnish
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Preheat the oven to 400 F. Prepare a nonstick baking sheet by brushing it lightly with olive oil or covering it with parchment paper brushed with olive oil.
Prepare a work surface by placing a stack of phyllo off to one side and covering it with a damp dish towel. Pour the melted butter into a small bowl and place it nearby. Remove a sheet of phyllo from the stack and lay it on a dry work surface. Keep the unused stack of phyllo covered with the damp towel. Brush the single sheet lightly and quickly with some of the melted butter. Place a second sheet of phyllo on top of the first sheet and brush it will butter. Repeat with the remaining third sheet. Then place the fourth sheet on top and gently press out the air pockets in the stacked phyllo. Using the tip of a sharp knife, cut the dough into six 4-inch squares.
Cut the Christmas Cheese into 12 wedges and place one on top of each square of phyllo, in the center of the square at an angle. Fold the bottom flap of the phyllo up over the cheese, then fold the sides over the cheese, and then roll the phyllo over to enclose the cheese and form little packets. Place the seam side down on a non-stick baking sheet (or alternatively, a baking sheet lined with buttered parchment paper.) Repeat the process using the remaining phyllo sheets and Christmas Cheese. Brush the packets with the remaining butter. With a sharp knife, make tiny slits in the top of each packet. Transfer the baking sheet to the oven and bake for 15 to 20 minutes, or until the pastry is light golden brown. Makes 12 packets. Place the Paquitos on a tray and garnish with the cilantro sprigs. Serve immediately, while warm.
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| Copyright 2007 by Paula Lambert, Cheese, Glorious Cheese |
Mozzarella Company
Calendar |
December 2
Dickens Christmas
The Dallas Theatre Center
January 13 - 15
Fancy Food Show
San Diego
January 16 - 17
Cooking Classes
Draegers - San Matteo
Draegers - Danville
January 18
Culinary Trust Board Meeting
San Francisco
January 22
Jr League Sustainers
Milestone Culinary Center
Dallas
January 29-30
Cooking Classes
Les Gourmettes
Phoenix
February 8
Culinary Entrepreneurs
Institute of Culinary Education
New York
February 15
Cooking Class
Fort Worth Garden Club
February 18-22
Cooking Classes
for Central Market
Dallas Feb 18
Houston Feb 19
Austin Feb 20
San Antonio Feb 21
Fort Worth Feb 22
February 25
Cooking Class
Market Street in Colleyville
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Cheese of the Month
Burrata
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Our Burrata is made in the style of Burrino. It is a fresh Italian-style cow's milk cheese made by completely encasing a soft, creamy lump of sweet cream butter with soft, fresh mozzarella. Its name comes from its buttery center: burro means butter in Italian. It is a seductive cheese. To make our Burrata, we begin by pasteurizing and then coagulating farm-fresh cow's milk. Simultaneously we churn fresh cream to make sweet cream butter. Once the cheese matures, we pour hot water over the curds and stretch them to become mozzarella. We then hand-form the fresh mozzarella around a one-ounce piece of butter to conceal a soft, creamy center inside the Burrata. Each and every step of this process is done by hand. Finally the Burrata is briefly immersed in brine before it is wrapped in parchment paper and packaged. The flavor is fresh, milky and buttery. Burrata is lovely when cut in half to reveal the creamy node of butter in its center. It is best when served at room temperature. Enjoy it by spreading the soft, luscious center onto crusty hearth-baked bread with accompaniments of cured meats, olives and sun-dried tomatoes. It is also delicious paired with fresh tomatoes, fragrant basil and a generous drizzle of extra-virgin olive oil.
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Recipe of the Month
Panzanella
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1/2 loaf cibatta or another loose textured bread
1/2 cup extra-virgin olive oil, divided for separate use
1 1/2 teaspoons freshly ground black pepper, divided for separate use
1 clove garlic, minced
4 ripe tomatoes
1 cucumber, peeled
1/2 small sweet onion
1 8-ounce ball Burrata
1/4 cup calamata olives
4 fresh basil leaves, torn into small pieces or cut into very thin strips
2 tablespoons red wine vinegar
1/2 teaspoon salt
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For the Croutons, slice the bread into 1/2-inch thick slices and then cut the bread into 1/2-inch cubes. You should have about 3 cups of bread cubes. Pour 1/4 cup of the olive oil into a medium bowl. Add 1 teaspoon of the pepper and the garlic and mix together. Dump the bread cubes into the bowl and toss with the oil. Heat a large skillet over medium-low heat until hot. Add the bread cubes and lightly toast, stirring and turning the cubes, until golden brown. Remove the skillet from the heat and set aside to cool.
Cut the tomatoes into 3/4-inch cubes. Slice the cucumber about 3/4-inch thick and chop into 3/4-inch pieces. Cut the onion into very thin slices. Cut the Burrata into 1/2-inch cubes. Pit and coarsely chop the olives. Combine the tomatoes, cucumber, onion, Fresh Mozzarella, olives, and basil in a large mixing bowl. Drizzle the remaining 1/4 cup of olive oil and the vinegar over the salad. Sprinkle the salt and the remaining 1/2 teaspoon of black pepper over the salad, toss and set aside to marinate at room temperature for about 30 minutes.
Just before serving, add the toasted croutons and toss briefly. Spoon the salad into 6 individual flat soup or salad bowls. Spoon any remaining juices over the Panzanella.
Serve at room temperature. Serves 6.
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| Copyright 2007 by Paula Lambert, Cheese, Glorious Cheese |
Mozzarella Company
Calendar |
November 2-3
Texas Fall Fest & Wine Auction
Marble Falls and
Fall Creek Vineyards
Tow, Texas
November 4
Cooking Demonstration
Texas Book Festival
Austin
November 5
Days of Taste
Dallas Farmers Market
November 10
500 Inc WineFest
Addison
November 15 & 16
Wine, Women and Shoes
Women's Museum
Dallas
November 16
Beaujolais Festival
Dallas
November 19
Taste of Oak Lawn
Dallas
November 25
Cheese and Tea Pairing
The Cultured Cup
Dallas
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Cheese of the Month
Queso Fresco
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Queso Fresco is one of the most commonly used cheeses in Mexico and Latin America. It is usually locally made on farms from fresh milk and sold daily in markets everywhere. A soft, fresh, mild cheese, it is often used for sprinkling over various foods and for melting in quesadillas and other typical dishes.
Our Queso Fresco is made by adding cultures and then rennet to pasteurized milk. Once coagulated the curd is cut into tiny pieces, stirred, and then drained. Eventually it is broken and crumbled by hand into small pieces, milled, salted, and then pressed into discs that weigh about a half pound each. Because our Queso Fresco is made with cultures and rennet it melts fabulously when it is heated, opposed to a cheese like our Queso Blanco that is made by direct acidification and consequently softens rather than melting when heated.
Our Queso Fresco is great for melting in dishes ranging from quesadillas to casseroles. And it's fabulous crumbled over salads.
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Recipe of the Month
Queso Fresco Mashed Potatoes with Caramelized Onions
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3 tablespoons butter
1 large red onion, thinly sliced
2 1/2 pounds Yukon Gold or new potatoes
1 teaspoon salt
1 to 1 1/2 cups milk
8 ounces Queso Fresco, crumbled, divided use
Salt, to taste
Freshly ground black pepper, to taste
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For the Caramelized Onions, melt the butter in a medium skillet over medium heat. Add the onion and saute, separating it into rings, until it begins to turn light brown. Reduce the heat and continue to cook, stirring occasionally, until the excess liquid evaporates and the onions begin to turn dark brown and caramelize. Set aside.
In the meanwhile, wash the potatoes. Place them in a large saucepan. Add enough water to cover the potatoes by 1 inch. Sprinkle with 1 teaspoon of salt and place pan over high heat and bring to a boil. Reduce the heat and simmer the potatoes for 20 to 30 minutes, or until tender when pierced with the tip of a knife. Preheat the oven to 350F. When the potatoes are cooked, pour them into a colander to drain. When cool enough to handle, peel and discard the skins. Return the potatoes to the pan and place them in the oven uncovered, to dry out, for 5 minutes. Butter an ovenproof casserole dish.
Heat the milk to a simmer in a small saucepan. Remove the potatoes from the oven and place in a large mixing bowl. Whip the potatoes with an electric mixer until smooth. Alternatively, pass them through a potato ricer or a food mill fitted with the fine disk. Add the milk and continue whipping the potatoes with the mixer or by hand. Gradually add 6 ounces of the Queso Fresco to the potatoes, while continuing to whip them. Taste and season with additional salt and pepper if necessary.
Pour the potatoes into the casserole dish. Sprinkle the remaining 2 ounces of Queso Fresco over the potatoes. Cover with the caramelized onions. (The potatoes may be set aside at this point and later reheated for 45 minutes.) If continuing with the recipe, place the casserole directly in the oven and heat for 20 to 30 minutes, until the cheese melts and browns.
Serve hot from the casserole dish. Serves 8.
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| Copyright 2007 by Paula Lambert, Cheese, Glorious Cheese |
Mozzarella Company
Calendar |
October 7
Carroll Education
Culinary Celebration
DFW Hyatt
October 9-16
La Combe en Perigord
October 18-20
Les Dames d'Escoffier International
Conference
Dallas
October 21
Cooking Demonstration
State Fair of Texas
Dallas
October 29
Dinner and Booksigning
Mama Ricotta's
Charlotte
November 1
Farmers Market Hoedown
Dallas
November 2-3
Texas Fall Fest & Wine Auction
Marble Falls and
Fall Creek Vineyards
Tow, Texas
November 4
Texas Book Festival
Austin
November 5
Days of Taste
Dallas Farmers Market
November 10
500 Inc. WineFest
Addison
November 15 & 16
Wine, Women and Shoes
Women's Museum
Dallas
November 16
Beaujolais Festival
Dallas
November 25
Cheese and Tea Pairing
The Cultured Cup
Dallas
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Cheese of the Month
Smoked Mozzarella
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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 use a paddle to stretch them in hot water until we have 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 briefly immersed in a brine. Finally they are smoked over pecan shells which imparts a nutty smoky flavor. Because we vacuum package our smoked mozzarella it stays fresh for about 3 weeks. It can also be frozen and later defrosted in the refrigerator. Our mozzarella is a fabulous melting cheese and is great in salads, on sandwiches and pizzas, with meats, and just plain.
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Recipe of the Month
Shrimp Skewers with Smoked Mozzarella & Bacon
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1 baguette cut into slices 1/2 inch thick
6 strips peppered bacon
4 1/4 inch-thick slices (4 ounces) Smoked Mozzarella
12 large prawns or jumbo shrimp, heads and shells removed
16 whole basil leaves
1 green bell pepper, seeded and cut 1" x 1" pieces
1/2 cup extra-virgin olive oil, divided use
1 clove garlic, minced
Salt and freshly ground black pepper
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Preheat the charcoal or gas grill or broiler to high. Preheat the oven to 350F.
Cut the slices of bread into 2" x 2" squares and set aside. Cut the bacon slices in half and place in a small saucepan. Cover with cold water and blanche over medium heat for 1 to 2 minutes. Pour into a strainer and discard the hot water. Rinse with cold water, drain and place on a piece of paper towel to dry. Cut each slice of Smoked Mozzarella into three pieces.
Devein each prawn and then deepen the cut from head to tail and open the shrimp. Place the cheese into the opening of the shrimp, fold the sides of the shrimp over the cheese, and wrap bacon around the shrimp to enclose the cheese. Gently squeeze to mold the shape and then secure with one or two toothpicks.
To construct the skewers, spear a piece of bread and slide it down to one end of the skewer, next spear a basil leaf, then a shrimp passing through it twice once near the head end and again near the tail end, and finally a piece of bell pepper. Repeat this process two more times so that each skewer has three shrimp. End with an additional leaf of basil and a piece of bread to serve as a bookend. Place the skewers in a baking pan. Mix 1/4 cup olive oil with the garlic in a small bowl. Drizzle the skewers with the olive oil. Sprinkle with salt and pepper.
Place the skewers over hot coals or 3 inches under a broiler. If it is too hot and the skewers begin to burn, you may need to rake the coals to one side or turn the grill to a lower temperature. Grill on one side and then on the other, until the shrimp begin to turn pink, about 5 minutes. Watch carefully to make sure the cheese doesn't melt and drip away into the fire. Remove the skewers from the heat and replace in the baking pan. Drizzle with the remaining 1/4 cup olive oil. Transfer the pan to the oven, close the oven door, and turn off the heat. Leave in the oven for approximately 5 minutes. To serve, place the skewers on a platter and pour the pan juices and any melted cheese over them. Serve immediately. Serves 4.
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| Copyright 2007 by Paula Lambert, Cheese, Glorious Cheese |
Mozzarella Company
Calendar |
September 15
Cooking Demonstration
Grapefest
Grapevine
September 15
Zoo To Do
Dallas
September 17
Speech
National Charity League
Dallas
September 18
Cooking Class
Williams Sonoma
Southlake
September 22
Tour and Tasting
at Mozzarella Company
Red Hat Ladies
September 22
Taste of Deep Ellum
Dallas
Tastings & Booksignings
in Los Angeles:
Sept 27 - Wally's
Sept 28 - Artisan Cheese Gallery
in Studio City
Mozzarella Class
Sept 29 - The Cheese Store
of Beverly Hills
Sept 29
Meals on Wheels
Los Angeles
Oct 9-16
La Combe en Perigord
Oct 18-20
Les Dames d'Escoffier International
Conference
Dallas
October 21
Cooking Demonstration
State Fair of Texas
Dallas
October 29
Dinner and Booksigning
Mama Ricotta's
Charlotte
November 1
Farmers Market Hoedown
Dallas
November 2-3
Texas Fall Fest & Wine Auction
Marble Falls
And
Fall Creek Vineyards
Tow, Texas
November 4
Texas Book Festival
Austin
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Cheese of the Month
Queso Oaxaca
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Oaxaca is a town in Southern Mexico that is famous for its culture and beauty as well as its cuisine. Its markets are laden with delicious fruits, vegetables, tamales, chocolate and cheeses...the most famous of which is Quesillo, aka Queso Oaxaca. Many years ago I went to Oaxaca with my friend Patricia Quintana to learn the secrets of their cheeses. The more artisans I saw making Queso Oaxaca, the more I realized that their cheese was a very close first cousin to our fresh mozzarella. The key difference is that once the curds are stretched in hot water they are again stretched out into long ribbons of cheese that are later rolled up like balls of yarn rather than being formed into traditional mozzarella balls.
When I returned to Dallas and began experimenting with a recipe for making Queso Oaxaca, I found that our cheese just didn't have the tang of the Mexican original. I determined that the difference in flavor came not only from the diet of the cows but the treatment of the milk. Our Queso Oaxaca just wasn't funky enough. Perhaps inspired by the quintessential Mexican cocktail, the Margarita, I came up with the idea of rubbing the ribbons of cheese with salt and lime juice. This gave our Queso Oaxaca just the edge it needed.
Our Queso Oaxaca is a fabulous melting cheese for all Mexican dishes. It is great in salads, on sandwiches and pizzas, with meats, and just plain. Because it is vacuum packaged it stays fresh for about 4 weeks.
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Recipe of the Month
Grilled Tuna Salad with Queso Oaxaca
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1 large onion, cut into quarters
1 red bell pepper
2 Anaheim chiles
2 jalapeno chiles
1 pound tuna steak
2 tablespoons olive oil, divided use
Salt and Pepper
1 clove garlic, minced
1/2 small jicama
1 large ripe tomato
4 ounces Queso Oaxaca or Fresh Mozzarella
1/2 cup cilantro leaves
8 corn tortilla tostados (whole fried tortillas)
2 limes, cut into quarter wedges, for garnish
12 sprigs fresh cilantro, for garnish
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Lime Vinaigrette
1/2 cup olive oil
4 tablespoons lime juice
1/2 teaspoon chile powder
1/4 teaspoon ground cumin
1/2 teaspoon salt
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Preheat a charcoal or gas grill or broiler on high. Place the onion, bell peppers, and chiles on the grill over the high heat and cook until the skins are black. Remove from the heat and place in a small bowl and cover the bowl with plastic wrap to allow the vegetables to steam. Set aside to cool. Rub the tuna steak with 1 tablespoon of olive oil and sprinkle with salt and pepper. Brush the grill with olive oil, transfer the tuna to the grill and cook quickly over hot coals to sear both sides of the fish. The tuna should be rare on the inside and browned on the outside. Transfer the tuna to a platter and sprinkle the garlic over the fish and drizzle with the remaining olive oil. Set aside to cool to room temperature.
For the Lime Vinaigrette, combine the olive oil, lime juice, chile powder, cumin, and salt in a small bowl and whisk to emulsify the salad dressing. Season with salt and pepper to taste.
Scrape the blackened skins off the chiles. Cut off and discard the stems. Cut them into narrow strips about 1/4 inch wide. Remove and discard the blackened exterior layer of the onion and cut it into slices about 1/4 inch thick. Slice the tuna into thin pieces about 1/4 inch thick. Peel the jicama and cut it into matchsticks about 1/4 inch thick and 2 inches in length. Cut the tomato in half and gently squeeze out and discard the juice and seeds. Cut the tomato into pieces 1/4 inch thick. Unravel the Queso Oaxaca and cut into pieces about 2 inches in length. Pull the cheese apart into shreds. (If using Mozzarella, cut it into small strips.)
Combine the bell pepper, the chiles, the onion, the tuna, the jicama, and the tomato, Queso Oaxaca and cilantro in a large mixing bowl. Pour the Lime Vinaigrette over the ingredients and toss to coat and distribute the ingredients evenly.
To serve, place one tostada on each serving plate and mound the tuna salad on top. Garnish with a few sprigs of cilantro and a wedge of lime. Serve at room temperature.
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| Copyright 2007 by Paula Lambert, Cheese, Glorious Cheese |
Mozzarella Company
Calendar |
August 1-5
American Cheese Society Conference
Burlington, VT
August 13
Cooking Class
Lake Austin Spa
August 21
Cooking Class
Cooks, Pots & Tabletops
Eugene, OR
August 21
Cooking Class
In Good Taste
Portland, OR
August 24
Cooking Class
Ramekins
Sonoma, CA
August 25
Cheese Sale at Cowgirl Creamery
Ferry Plaza
San Francisco
August 26
AIWF Caesar Salad Competition
Dallas
September 15
Cooking Demonstration
Grapefest in Grapevine
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Cheese of the Month
Mozzarella Rolls
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We make our Fresh Mozzarella the old-fashioned way. First we coagulate the milk by adding cultures and rennet. The milk produces lactic acid that reacts with the enzyme to form a massive curd. Next we cut the curd into small pieces, stir it gently, and wait for several hours for it to mature. Eventually we remove the curds from the whey and chop them by hand. Then we pour hot water over the curds and stretch the cheese using a paddle so that it becomes a satiny, glossy mass of fresh mozzarella. Then we pinch off large balls of fresh mozzarella and place them on the cheese table. We flatten the mozzarella by pressing and pulling it, spread a filling on top such as basil pesto, and then roll up the cheese jelly-roll style. Once chilled, the rolls are cut into smaller pieces so that the spiral filling is visible. We have five standard fillings for our Mozzarella Rolls: Prosciutto, Basil Pesto, Sun-dried Tomatoes, Green Olives, and Fresh Jalapenos.
Because we vacuum package our fresh mozzarella rolls, they stay fresh for about 3 weeks. Our Fresh Mozzarella can also be frozen and later defrosted in the refrigerator.
Our Mozzarella Rolls make fabulous appetizers atop crackers. They are wonderful in salads, on pizzas, and melted or sauteed on grilled chicken breasts or veal scaloppini. Try them on Crostini for a quick and easy appetizer.
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Recipe of the Month
Zucchini Frittata
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2 small zucchini, cut into thin slices
1/2 teaspoon salt, divided use
1/2 teaspoon ground black pepper, divided use
4 tablespoons extra-virgin olive oil, divided use
1 small onion, thinly sliced, about 1 cup
6 slices (4 to 6 ounces) Mozzarella Roll
6 eggs, beaten
2 ounces alfalfa sprouts, for garnish
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Preheat the oven to 450 F.
Drizzle 2 tablespoons of the olive oil into a medium, non-stick, ovenproof skillet and place over medium heat. When the oil is hot, but not smoking, add the zucchini slices and saute, turning as necessary, until golden brown. Remove the zucchini from the skillet and set aside on a plate. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Drizzle the remaining 2 tablespoons of the olive oil into the skillet and heat over medium heat. When the oil is hot, but not smoking, add the onions and saute, stirring as needed, until the onions are golden brown. Once the onions are golden brown, add the zucchini slices and distribute them evenly in the pan. Next place the 6 slices of mozzarella roll on the zucchini and then pour the eggs on top. Without stirring, cook the frittata briefly over medium heat for 5 to 7 minutes. Transfer the skillet to the oven and cook until the eggs are set and the center of the frittata begins to puff up, about 5 minutes. Remove the skillet from the oven and, using a rubber spatula, loosen the edges and then the bottom of the frittata to unstick it from the pan. Place a serving plate upside down over the skillet, and holding the plate against the skillet using two potholders, flip it over so that the Frittata falls onto the plate bottom side upward.
To serve, top the Frittata with the sprouts and then cut it into wedges. It can be served warm or at room temperature.
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| Copyright 2007 by Paula Lambert |
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Mozzarella Company
Calendar
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July 8-10
Fancy Food Show
New York
July 8
Cheesemaker Reception
Artisanal Cheese Center
New York
July 11
Cheese Presentation & Tasting
Les Dames d'Escoffier
New York
July 19-20
Culinary Trust Board Meeting
Louisville
August 1-4
American Cheese Society Conference
Burlington, VT
August 8
Cooking Class
Williams Sonoma Southlake
August 13
Cooking Class
Lake Austin Spa
August 21
Cooking Class
Cooks, Pots & Tabletops
Eugene, OR
August 21
Cooking Class
In Good Taste
Portland, OR
August 24
Cooking Class
Ramekins
Sonoma, CA
August 25
Cheese Tasting at Cowgirl Creamery
Ferry Plaza
San Francisco
August 26
AIWF Caesar Salad Competition
Dallas
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Cheese of the Month
Capriella
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Years ago, after lots of experimentation, we discovered that it was impossible to make a fresh, soft, moist mozzarella from goat's milk alone. So we combined goat's milk and cow's milk, it worked perfectly! Thus Capriella, a cheese with the soft, moist texture of our Fresh Mozzarella and the tangy flavor of goat's milk.
Soon after it was created, our new cheese won an award from the American Cheese Society. At that point we just called it Goat's Milk Mozzarella; however, we didn't think that wasn't sexy enough for an award winning cheese so we contacted The Dallas Morning News. They wrote an article saying that our prize-winning cheese needed a name. We received hundreds of entries and chose the name Capriella - Capri for Goat and Ella for Ella Fitzgerald!
To make our Capriella we inoculate the milk by adding cultures and rennet. Once the milk has 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. We use that whey to make ricotta. When the curds are mature we stretch them in hot water using a paddle to become a smooth and satiny mass of mozzarella. Next we pinch off balls of Capriella that weigh about 1/2 lb each and toss them into cool water to chill. Once chilled the balls are briefly immersed in a brine and then they are ready to enjoy! Our Capriella is a fabulous melting cheese and is great in salads, on sandwiches and pizzas, with meats, and just plain. Because it is vacuum sealed it stays fresh for about 3 weeks. It can also be frozen and later defrosted in the refrigerator.
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Recipe of the Month
Croissant with Capriella, Ham
and Green Tomatoes
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4 Croissants sliced in half
2 tablespoons extra-virgin olive oil
2 green tomatoes, cut into 8 thick slices
Salt and freshly ground black pepper, to taste
8 ounces (1 ball) Capriella, cut into 8 slices
4 slices (4 ounces) thinly sliced ham
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Pour the oil into a medium-sized skillet and heat until hot. Place the tomato slices in the skillet and saute until browned on both sides. Remove to a plate, season with salt and pepper, and set aside.
Position the rack 3 inches beneath the heat source. Preheat the broiler on high.
Place the croissant halves, cut side up, on a baking sheet and transfer to the oven. Toast until golden brown. Remove from the oven and immediately place two slices of Capriella on each of the bottom halves. Return the croissants to the oven and broil only until the cheese begins to soften. Remove from the oven and place the tomato slices on the Capriella and then distribute the ham on top.
Place the croissant top halves on the ham and gently press down on the croissant to redistribute the sandwich filling.
To serve, place the croissants on individual serving plates and cut the croissants in half.
Serves 4
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| Copyright 2007 by Paula Lambert |
Mozzarella Company
Calendar |
June 3
Taste of the Nation
Dallas
June 9
Mozzarella Company
Featured on Unwrapped
Food Network
June 14
Booksigning and Tea Party
Tempest Tea in Uptown
Dallas
June 18
Cooking Class
Crate
Pittsburgh
June 19
Cooking Class
Loretta Paganini
Cleveland
June 20
Cooking Class
Jungle Jim's
Cincinnati
July 8 to 10
Fancy Food Show
New York
July 11
Cheese Presentation & Tasting
Les Dames d'Escoffier
New York
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Cheese of the Month
Mascarpone
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Mascarpone is not actually a cheese. It is clotted cream. In Italy, Mascarpone and other fresh cheeses such as ricotta are known as latticini (little milk products) rather than cheeses. Mascarpone is very rich. It is classified as a triple creme meaning that its butterfat is higher than 72%. It has a creamy, thick and velvety texture. It has the taste of cooked cream with a very, very faint hint of tartness.
We make our Mascarpone by heating cream in a bain marie. Once the temperature of the cream is about 200F, we add an acid that causes the cream to curdle. After a few moments, we carefully and delicately ladle the curds into a cloth to drain overnight in a very cool place. The next morning we have Mascarpone.
In Italy Mascarpone is typically used in desserts such as Tiramisu. It can also be sweetened with sugar or honey to serve with other desserts or added to savory sauces. Alone it can be melted on pasta for the ultimate cream sauce. And it is great on scones.
Care should be taken when using Mascarpone. If it is too warm, it can easily separate when it is whipped. This is because it is very high in butterfat.
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Recipe of the Month
Pea Soup with Minted Mascarpone
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Pea Soup
2 cups chicken broth
1 clove garlic
5 cups (24 oz) frozen peas
1/2 cup heavy cream
1/2 cup milk
1/4 teaspoon salt
1/4 teaspoon white pepper
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Minted Mascarpone
1/2 cup cream, cold
1/2 cup (4 ounces) Mascarpone, cold
6 fresh mint leaves, minced
plus 6 whole mint leaves, for garnish
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For the Pea Soup, pour the chicken broth into a medium saucepan. Add 1 clove of garlic. Bring the broth to a boil over medium heat and cook for several minutes. Remove the broth from heat, add the frozen peas, and mix well. Allow the peas to thaw for a few minutes. Pour the peas and the broth with the garlic clove into a blender and puree until the soup is smooth. Alternatively, puree the peas in the saucepan using an immersion blender. Pour the broth back into the saucepan, add the cream and milk, and bring the soup to a simmer over low heat. Simmer for 5 minutes and then season with salt and pepper to taste.
For the Minted Mascarpone, whip the cream using a whisk or electric mixer and then stir in the Mascarpone. Just before serving, stir the minced mint into the Mascarpone.
To serve, ladle the soup into flat soup bowls and garnish each with a dollop of Minted Mascarpone with a mint leaf stuck into the Mascarpone. The soup can also be served chilled.
Serves 6
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| Copyright 2007 by Paula Lambert, Cheese, Glorious Cheese |
Mozzarella Company
Calendar |
April 30
Cookbook Signing & Cheese Tasting
Cheese Store of Beverly Hills
Beverly Hills
May 1
Cooking Class
Let's Get Cookin'
Westlake Village
May 2
Cookbook Signing and Cheese Tasting
Artisan Cheese Gallery
Studio City
May 3
Cookbook Signing Party
Cafe Margaux
Dallas
May 8
Factory Visit
Gourmet Club from Sherman
May 11
Talk and Booksigning
International Womens Forum
Dallas
May 11
Factory Visit
Ladies Who Lunch Bunch
May 17
Talk
Las Colinas Professional Women's Network
Dallas
May 18
Chocolate & Cheese Pairing Class
Vosges Haut Chocolat
Chicago
May 19 to 22
National Restaurant Show
Chicago
May 30 to June 6
Culinary Tour and Cooking Class
La Combe en Perigord
France
June 3
Taste of the Nation
Dallas
June 9
Mozzarella Company
Featured on
Unwrapped
Food Network
June 18
Cooking Class
Crate
Pittsburgh
June 19
Cooking Class
Loretta Paganini
Cleveland
June 20
Cooking Class
Jungle Jim's
Cincinnati
July 8 to 10
Fancy Food Show
New York
July 11
Booksigning and Cheese Tasting
Les Dames d'Escoffier
New York
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