Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Sunday, March 3, 2013

Warm Mozzarella

About a year ago I was buying a fresh ball of mozzarella in New York City before getting into my car to head back to Vermont.  The Italian man behind the counter who told me he had been making mozzarella for over fifty years gave me a tip.  While still wrapped, he said, put the mozzarella into a bowl of very warm water for 45 minutes before serving, maybe change the water a couple of times to keep it warm.  Did he ever know what he was talking about.  The warm bath literally brings the cheese back to the moment of its peak freshness, so soft, so perfectly chewy, and oozing all of its creamy nectars.  Go get yourself a ball of fresh mozzarella and you’ll see what I’m talking about.  Serve it with a drizzle of extra virgin olive oil, a sprinkle of kosher salt, and fresh chopped basil…or just the oil and salt.  Incredible!

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