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Speaking of mozzarella cheese balls. Have you tried the Burrata Cheese balls? They are mozzarella balls that have a creamy inside.
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Originally Posted by Mkotch
(Post 8718439)
That sounds great! I would love the recipes for both.
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the recipes are posted now.
https://www.quiltingboard.com/vbulle...e-t327850.html and https://www.quiltingboard.com/vbulle...d-t327849.html |
Originally Posted by Onebyone
(Post 8718443)
Speaking of mozzarella cheese balls. Have you tried the Burrata Cheese balls? They are mozzarella balls that have a creamy inside.
Mozzarella and buratta are not hard to make at home. you have to use a fermentation starter with the milk and a little salt. Let it clot, cut it and put it into boiling water and work it until it becomes stringy and elastic and it comes together in a ball. You stretch the hot mess with your hands and shape it into a ball. Burrata is made with the mozzarella after it starts to cool and is still pliable. I can't remember what kind of cheese they use for the inside. I think it's ricotta. |
Originally Posted by Onebyone
(Post 8718443)
Speaking of mozzarella cheese balls. Have you tried the Burrata Cheese balls? They are mozzarella balls that have a creamy inside.
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I didn't explain my Penne dish. Here goes:
When you drain the pasta- dish it out, then add the mozzarella balls and toss lightly, adding sauce. If you stir too much it will turn into a stringy mess. The way I described you get nice little chunks of cheese with the pasta and sauce. It's sooooo good! |
Fried black drum! We drove to town yesterday for sale on potting soil, so we also went to buy fresh seafood. Oooh, so fresh. We had to wait while they cleaned/filleted it! BTW, the buttercups are blooming!! Hello Spring!
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Chicken thighs stuffed with ham, spinach and feta, plus asparagus sauteed in butter and lemon. Feels like spring today, even tho Mr. Weatherman is calling for freezing temps and possible snow by the end of the week.
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Ooooh, I love fresh asparagus. My bestie made almost-hollandaise in microwave using cream cheese, butter and lemon.
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We have our normal large meat cooks going on for the hubby. If I recall, lamb leg was about the same price as beef chuck roast at costco last week, so that's what we had!
Lately though, I've been going through an egg phase. It used to be the hubby, he would eat amazing amounts of eggs when he first started his dieting. Our current egg producer is also our dairy. She has a favorite variety of chickens, I forget what they are, but they lay a very consistent sized, shaped, and colored egg. Our previous egg ladies have had more mixed flocks for the variety of eggs in colors and sizes. Anyway, one of the egg things I've discovered over the years is poaching is not hard. I've started hard poaching eggs for potato salad and stuff -- why peel afterwards when you are going to chop them up anyway? I just load up my big deep pan and plop in as many eggs as will fit. I'm posting this at breakfast time and am going to allow myself some carbs and make a fried egg sandwich on a toasted bun :) For dinner, I make a variation of shakshuka --- simply a can of diced tomatoes with some garlic and spices, heat it up, crack in the eggs, and dinner is almost ready! https://www.themediterraneandish.com/shakshuka-recipe/ |
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