Safe to say it’s summer yet? When shopping at the Kerrytown Farmer’s Market last week, I can finally believe it. Produce stands are in full swing, with berries, squash, mushrooms, greens and tomatoes begging to be put to good use.
Yesterday I purchased a 7-ounce ball of Italian-imported buffalo mozzarella from Trader Joe’s. The classic pairing of tomatoes — hot from a local vine — paired with creamy mozzarella is just what I’m craving. Of course you could keep the dish entirely local by pairing the tomatoes and bread with mozzarella freshly made from Zingerman’s or The Boulevard Market in Tecumseh. Both sell there wares at the Ann Arbor Farmers Market in Kerrytown, and Produce Station carries local cheeses as well. Usually these are my choices for pairing with tomatoes.
Last fall I spent a couple of weeks visiting a friend in Lucca, Italy, and was spoiled with the buffalo mozzarella readily available on every street corner. It’s creamy and has a unique, piquant tang that buffalo milk provides; what I’d purchased from TJ’s was quite good.
Here’s another recipe for a classic tomato-mozzarella (Caprese) platter with pesto oil.
Note: I’m giving away a hardcover addition of my favorite Mark Bittman’s How To Cook Everything at the end of this blog. One burger word will enter you–Hoo-hoo! ♥♥♥So how’s your summer, folks? Sweltering? Having fun? Summer is Michigan’s payback for dealing with winter and we’re having us a grand ole’ time in these parts–outdoor … Full recipe post »
The burger – be it White Castle or Farmer’s Market Veggie-Grain – could be the most telling testimonial, the most apt memoir of the 20th and early 21st century American palate. Little sis “Slider” drills into this hypothesis. The Slider, especially, is suited to our national temperament and accommodates our multitasking lifestyle. It’s easily held in one … Full recipe post »
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