Thursday, October 25, 2012
Fried Homemade Mozzarella, Apple Chile Salad
The first course was my interpretation of a fried mozzarella stick. Who doesn't love those? Literally one of the worst things you can put into your body, nutritionally, but DELICIOUS. My first step toward getting more out of a cheese stick was to make my own cheese. That sounded intimidating to me, too, but with a little internet research, a trip to the home brew store, and a gallon of milk, it was a piece of cake. My first attempt was an utter failure, but that was totally due to my inability to follow the perfectly clear and simple directions. Try #2 made perfectly delicious mozzarella. Try #3 made even better cheese, and more of it. It just takes a second to perfect your technique.
There are tons of options online that describe in detail how to do this. The one I had the most success with was this one. I used vegetable rennet solution instead of animal rennet tablets, so I just followed the dilution directions on the bottle. Also, this recipe doesn't go into detail about salting the cheese, but that was ok, since I knew I would be breading and seasoning it later on. I added about 2 teaspoonsful of cheese salt roward the end of the process, and it was just right.
1 Gallon Milk *I got the citric acid, rennet and cheese salt at 5th Season
1 1/2 tsp citric acid
1/8 tsp rennet
2 tsp cheese salt
Purists will say that what I made was not REAL mozzarella. Purists live sad, boring lives. Most Italian mozz is made from a specific breed of buffalo milk, and is made all on the stovetop, and pulled in a water bath. My cheese was made with a gallon of fresh Shenandoah Pride whole cow's milk. I finished it in the microwave and pulled it on my cutting board. Get over it.
It is utterly unbelievable that four ingredients and 45 minutes can produce a perfectly perfect pound of fresh mozzarella cheese, but believe me, you'll never buy it at the store again.
I formed the cheese into 2 inch diameter rolls, and wrapped them in plastic and put them in the fridge. When ready to cook, I sliced the cheese into 1/2 inch thick discs, dredged them in flour, dunked them into a milk/egg wash, then breaded them in bread crumbs seasoned with salt and dried parsley. Chef Keevil recommended a second trip to the flour and then back to the breadcrumbs, and this made a much better crust, so I would do that for sure. We fried the cheese in oil for about 3 minutes until golden brown, then drained on a paper towel.
They were perfectly crispy on the outside and stretchy and gooey on the inside. Best mozzarella stick ever.
Rather than serving a marinara dipping sauce for dipping, I topped it with a salad variation from a fried halloumi cheese recipe I made when auditioning for Chopped. They never called me back, which I credit to them not wanting it to be unfair to the other competitors.
Apple Chile Salad
1 sweet apple, matchsticked
1 tart apple, matchsticked
1 red bell pepper, julienned
1 yellow pepper, julienned
1 hot chile, finely chopped
1/4 red onion, finely chopped
2 tbsp capers, coarsely chopped
1 tbsp dijon mustard
2 tsp honey
1 tbsp apple cider vinegar
2 tbsp extra virgin olive oil
salt and pepper to taste
Mix all dressing ingredients except oil with a wisk. Slowly drizzle in olive oil while whisking furiously until dressing is well emulsified.
Add all salad ingredients to a bowl, and toss with dressing until all is lightly coated. Try not to over dress so it doesn't get soggy.
Serve a small pile of salad on top of your piping hot cheese stick.
I was going to brag about this being a 100% vegetarian dish, but then I forgot that milk comes from animals. I really suck at vegetarianizing. Sorry guys.