So, this weekend I finally tackled mozzarella. My friends Kevin and Ranae have a cow and are selling awesome raw milk to folks in the department (on the down low, of course). I didn't have great luck with making yogurt, since I had no idea what I was doing, so for some reason I decided to try an advanced cheese--mozzarella. The amazing thing is that it turned out great! I didn't take photos because it basically looked just like the ones on Dr. Fankhauser's Cheese Page. This guy is my new hero, and I urge you to check out his page before starting any dairy projects. So, the take-home message is that: yes, mozzarella can be done! Mom, you should definitely try it out because it's soooo yummy. I even got the Italian seal of approval from Toni, even though I don't have a damn water buffalo in my back yard, as the slow-foodies insist is necessary. Also, I recommend getting an old electric blanket for the incubations, because that helped me a lot and will also fix my yogurt problems. Good luck!
These intimidating chops were actually pretty easy to cook. They're called an "Iowa Chop", and they're just a thick-cut, bone-in, center-cut chop. I've discovered that the secret to juicy pork chops is to start with a cold pan and obsessively checking the temperature . I find they're best just under 160 degrees. Pork Chops 2 1-lb. Iowa Chops 2-3 Tbsp. salt 2 Tbsp. white pepper 2 Tbsp. dried sage 2 Tbsp. Smoked (or regular) paprika 3 Tbsp. oil Sauce (optional): 1/2 c. chicken broth 1/2 c. white wine (I used Pinot Grigio) 2 Tbsp. corn starch 1 tsp. white pepper 2 tsp. Dijon mustard 1/4 c. cold water Preheat the oven to 350. Pat the chops dry with some paper towel. Sprinkle them liberally with the salt and spices and allow them to warm up to room temperature while you start the quinoa and chop the cauliflower. Place the oil in your pan, but do not pre-heat the pan. Add the chops to the pan and place them on the stove. Heat the pan up to medium, turning the chop
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