Friday, August 1, 2014

Stacked Tomato & Mozzarella Salad – Now 100% Mozzarella Free!

There’s absolutely nothing wrong with using a nice, fresh mozzarella in your Caprese salad, but once or twice a summer, you simply must treat yourself to the natural wonder that is burrata cheese.

Comparing mozzarella and burrata is a little unfair, as burrata is significantly richer and creamier. It’s not like comparing apples and oranges; it’s more like apples and supermodels. In fact, burrata means “buttered,” which is really all you need to know.

Like I said in the video, if you do use burrata, please try it “as is,” before pouring over any vinegar. The subtle sweetness of this mildly tangy cheese is a delicate flower; so don’t crush it with a heavy hand.

Burrata used to be a specialty item, but I now see it next to the fresh mozzarella at all of your nicer grocery stores. While it will cost a little more, and may take a drive across town to find, I believe you'll find the extra effort well worth it. I hope you give this a try soon...before it snows. Enjoy!


Ingredients for 1 serving:
1 perfect vine-ripened tomato (don’t even bother using a supermarket tomato!)
4-6 tablespoons burrata cheese, or fresh mozzeralla
1 tbsp extra virgin olive oil
flaky sea salt, freshly ground black pepper, and torn basil to taste

Tuesday, July 29, 2014

Green Tea Mochi Ice Cream – Is This Even Close?

What’s my favorite kind of recipe to post on Food Wishes? Any recipe that I’ve never tried before, and this green tea mochi ice cream is a perfect example. In the kitchen, there’s nothing quite like the thrill of having no idea what you’re doing.

I’ve had it many times in restaurants, and have always been fascinated by its unique combination of taste and texture, but I had absolutely no clue how it was done. I basically still don't, but regardless, this was my first attempt and I look forward to lots of criticism.

I probably should've done a little more research, but I glanced at a few recipes, and decided to just go for it. Remember, these early experiments can yield a lot of great experience, especially if it’s a totally failure. Happily, this wasn’t. All in all, I think it came out very well.

I went with green tea flavored mochi, and while I usually see it paired with green tea ice cream, I decided to go with plain vanilla, and really enjoyed how the subtle, aromatic bitterness of the tea plays off the sweetness of the ice cream.

By the way, if you don't use the glutinous rice flour this will not work. You can’t substitute regular rice flour, as it doesn't produce the same texture, or so I'm told. Anyway, let me know how I did, or more likely didn’t do; and I really hope you give it a try soon. Enjoy!

UPDATE: Apparently the reason they use corn and potato starch when shaping is that raw rice flour has more of a bitter flavor. Must have brushed off most of mine, since I didn't really notice an off flavor, but I will be using the other starches next time. Thanks for everyone's input!  


Ingredients for about 10 Green Tea Mochi Ice Cream Balls:
(I did 8, but there is enough to make a few more)
1/2 cup glutinous rice flour
pinch salt
1/2 cup cold water
2 tbsp sugar
1 tsp green tea powder (matcha)
10 small scoops ice cream of your choice (about 1 1/2 cups worth)