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Post by Deleted on Feb 26, 2017 16:55:16 GMT -5
You can do roasted red peppers with mozzarella,same way. Ingredients 2 TABLESPOONS FRESH LEMON JUICE 2 TEASPOONS DIJON MUSTARD ¼ TEASPOON KOSHER SALT 3 TABLESPOONS -EXTRA--VIRGIN OLIVE OIL 1 POUND FRESH MOZZARELLA, CUBED ½ CUP WALNUTS, TOASTED AND COARSELY CHOPPED 2 CUPS CELERY THINLY SLICED ON THE BIAS, WITH SOME LEAVES In a serving bowl, whisk together the lemon juice, mustard, and salt. Then slowly whisk in the olive oil to make a smooth dressing. Add the mozzarella, walnuts, and celery. Toss well with the dressing, and serve. Or you can plate a more formal version with fanned, sliced mozzarella and the dressed celery and walnuts on top. lidiasitaly.com/recipes/mozzarella-celery-salad/I am going to add cubed chicken breast to this. But will have to reduce quantities for one serving or two. |
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Post by Clipper on Feb 26, 2017 20:41:23 GMT -5
I will have to try this Alan. We make a dish with mozz on a plate with sliced tomatoes, sprinkled with a bit of basil and some oregano, salt and pepper. I drizzle it with red wine vinegar and olive oil.
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Post by kit on Feb 27, 2017 9:54:23 GMT -5
Clipper, what you describe is sort of a Caprese Salad that I love in the summertime. I have a Basil plant growing in my bedroom to allegedly use now and then for this purpose. Problem is, it's become more of a pet than a culinary item and I don't have the heart to cut it unless it desperately needs trimming (I live alone and it doesn't take much for me to 'attach'  ) I drizzle mine with a little EVOO and just a touch of balsamic vinegar but don't use the oregano because of its strong flavor. Let's hope that this summer I can be a bit more culinary and a bit less nurturing. By the way, I had a nice e-chat with Kenn the other day. Nice to hear from him. |
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Post by Clipper on Feb 27, 2017 10:24:27 GMT -5
I guess I am addicted to using oregano or Italian seasoning on everything Italian. It is the flavor that my taste buds seem to relate to Italian dishes and I am a great fan of seasonings and herbs on almost everything. I guess I am not a purist when it comes to cooking and eating. I "adulterate" almost everything I eat with one added flavor or another. Before I quit eating salt, I put Lawry's Seasoned Salt on everything by my breakfast cereal or pancakes.  Our table is seldom set without a bottle of Texas Pete, black pepper in a grinder, and one salt free seasoning blend or another. My need for flavor enhancers may be related to too many years of smoking cigarettes and what may be damage that it caused to my ability to taste. I simply don't enjoy much of anything bland. Our refrigerator is always well stocked with a variety of marinades, sauces, and condiments, and the spice cabinet is filled with a vast array of flavor enhancers also. When it comes to meats, poultry or fish, it is usually either marinated, rubbed, or supplemented with a sauce of some sort. Kathy cooks with a much more reserved use of such items, but I then blast them with my favorite accoutrements when they hit my plate. A culinary purist I am not I guess. |
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Post by kit on Feb 28, 2017 10:27:29 GMT -5
I look at it this way Clip... whatever tastes good to you is okay. A person may love a peanut butter, banana and ketchup sandwich and although that combination will probably never pass my lips, if it tastes good to them it's perfectly okay. So oregano and dried basil flakes on Caprese Salad is just fine if that's the way you like it (and like you I generally cut down on the amount of salt. Salt can always be added at the table if necessary).
In my experience, and most likely in yours and Kathy's, when I see a recipe that looks good I usually end up changing it a little to suit my own taste. Changing the amount of something, adding or deleting an ingredient... altering something or other is a personal thing. Recipes are only instructions for what has worked for someone else. Rarely, in cooking, do I stick with a recipe 100%. This is why when I post something on the food thread it's generally a 'technique' rather than a 'recipe'. Ingredients can vary, as can procedures, cooking temps and times. In baking, however, I usually stick pretty close to a recipe because they're more of a 'formula' and there's generally a lot of science involved which I don't mess around with unless I know what I'm doing.
I gave a sprig of basil to a friend of mine and another shoot is full and bending over, so it's about time I snipped off a bunch and make some Caprese. I love that stuff.
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Post by Deleted on Feb 28, 2017 10:46:39 GMT -5
I guess I am addicted to using oregano or Italian seasoning on everything Italian. It is the flavor that my taste buds seem to relate to Italian dishes and I am a great fan of seasonings and herbs on almost everything. I guess I am not a purist when it comes to cooking and eating. I "adulterate" almost everything I eat with one added flavor or another. Before I quit eating salt, I put Lawry's Seasoned Salt on everything by my breakfast cereal or pancakes. Our table is seldom set without a bottle of Texas Pete, black pepper in a grinder, and one salt free seasoning blend or another. My need for flavor enhancers may be related to too many years of smoking cigarettes and what may be damage that it caused to my ability to taste. I simply don't enjoy much of anything bland. Our refrigerator is always well stocked with a variety of marinades, sauces, and condiments, and the spice cabinet is filled with a vast array of flavor enhancers also. When it comes to meats, poultry or fish, it is usually either marinated, rubbed, or supplemented with a sauce of some sort. Kathy cooks with a much more reserved use of such items, but I then blast them with my favorite accoutrements when they hit my plate. A culinary purist I am not I guess. In Italy they would arrest you for putting oregano on Caprese Salad. Good God stop that. Same with the balsamic. Just fresh sliced tomatoes, mozzarella fresh home made or newest batch from store( but the quality is gone) basil leaves and extra virgin olive oil. |
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Post by Clipper on Feb 28, 2017 17:01:22 GMT -5
Hahaha! I am not Italian and I most likely won't be visiting Italy and time soon Alan, but I sure hope they don't have Caprese Salad police with extradition powers. I just saw a recipe posted on FB by a friend up there in Utica. It was for a Caprese mix of cherry tomatoes, garlic, and mozzarella cubes, stuffed into a Portobello mushroom cap and broiled. Yep, it has the balsamic reduction drizzled over it before serving. I love just about anything stuffed into a mushroom and heated under a broiler. I didn't use balsamic on the Caprese Salad. I used a slight drizzle of red wine vinegar. |
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Our table is seldom set without a bottle of Texas Pete, black pepper in a grinder, and one salt free seasoning blend or another. My need for flavor enhancers may be related to too many years of smoking cigarettes and what may be damage that it caused to my ability to taste. I simply don't enjoy much of anything bland. Our refrigerator is always well stocked with a variety of marinades, sauces, and condiments, and the spice cabinet is filled with a vast array of flavor enhancers also. When it comes to meats, poultry or fish, it is usually either marinated, rubbed, or supplemented with a sauce of some sort.