Making the Mark

The Making of Great Kentucky Bourbon    

            As I mentioned in my previous post, I had visited Louisville, Kentucky to visit my family.  While I always have a good time visiting them, I would at times become a bit anxious to do something besides hanging around my mothers’ house.  I decided before that I left Providence that I was going to visit a distillery.  Kentucky has what is known as “The Bourbon Trail”. http://kybourbontrail.com/index.php I looked up some of the distilleries that are part of the trail, and look at the ones that were the closest to Louisville.  After examining many distilleries, I decided to make a day trip out to the Maker’s Mark® Distillery.  Why is bourbon making primarily located in the State of Kentucky?  Farmers fleeing President George Washington’s highly unpopular Whisky Tax, were in search of pure, iron-free water, and found it in the frontier state of Kentucky, and began distilling what came to be known the world over as bourbon. One of these farmers was Robert Samuels, great-great-great-grandfather of Bill Samuels, Sr., the creator of Maker’s Mark®. A family birthright was established.

The Copper Stills

            Maker’s Mark® is bourbon that is handcrafted in Loretto, Kentucky, that portrays the sweet, non-bitter flavor Bill Samuels Sr. was looking for when he reinvented modern bourbon in the 1950s.  Thanks to my GPS unit, I had a harrowing drive through the backwoods of Kentucky, and I finally pulled up to the distillery, through the delivery entrance.  The distillery is located on beautiful acreage, covered in huge maple and hickory trees.  As a drove up the driveway, I noticed a small building to the right of me that seemed to be out of place.  It looked quite old and I was curious what it could possibly be.  I later learned that it was the oldest package store in the nation!

The Old Package Store

            What makes Marker’s Mark® unusual in the world of bourbon is that no rye (which is commonly used) is NOT used in the mash.  Corn is mixed with red wheat and malted barley grain.   Maker’s Mark® is known as a small batch bourbon.  This means that the bourbon is produced or distilled in small quantities (1,000 gallons) or 20 barrels from a batch of 200 bushels of grain.

The Main Entrance of the Distillery

            So without further adieu, let’s look at the Maker’s Mark® Distillery.  Oh and just so you know, Marker's Mark® uses the Scottish spelling of "Whiskey" which is "Whisky".

The Mash Vats

        Once I entered through the front doors of the main entrance, I was whisked off to the vat room, where the mash is stored for eight days in vats to ferment.  The vats are huge and stand 12 feet tall.  A yeasty odor permeated the room as the vats filled with mash, bubbled and popped with fermenting activity.  The picture above shows "new" mash with small bubbles, while the picture below is mash that ready for filtering, distillation, and barrel filling.  Note the frothy foam and bubbles on the top of this vat.

My tour guide told me to dip my finger into the "mature" vat and taste the mash.  I did so, and it had an unusual taste of popcorn!  The guide told me that this is what is known as the "Moonshine" that most people associate with the Appalachian Mountains. 

Double Filtering the Mash

The mash is then drained from the vat via a network of pipes to the filtering room and distillation room.  Once filtered, charred oak barrels (which are built on site) are filled with the clear liquid and transported to the aging warehouse. Each barrel is hand rotated to keep a consistency of aging. 

Barrel Warehouse- Maker's Mark® Rickhouse by twofishblu, via Flickr

        Once the mash has aged to perfection, it is then taken to the bottling plant.  I was surprised at how low-key the operation was.  The reason?  Every bottle regardless of size is labeled (by labels that are printed and cut on site), filled and then hand dipped in Marker's Mark® trademark red wax.  Below is a video that I shot with my iPhone®, which shows the entire bottling production line.  The entire line is manned by only twelve people which to me was amazing.  All the employees rotate each position so that the four wax "dippers" are only subject to the hot temperatures of the wax dipping vats for 30 minutes at a time.

 

The production Line

Southern Decadence in Louisville, Kentucky

       This past January I flew out to Louisville, Kentucky to visit my mom and my brother and sister.  I love to visit my family when time allows.  This last trip to Louisville, I decided to look into some famous regional foods.  Louisville has a vastly huge city area and has many, many food offerings.  However, I have decided to only include two of the most famous and decadent food items in this post.

First up is the famous “Hot Brown Sandwich”, which was created at the Brown Hotel.  In a few words, this is one of the most decadent sandwiches that you can possibly have. 

Hot Brown Sandwich

          When Fred K. Schmidt created the Hot Brown in 1926, its sliced roast turkey was a rarity, as the turkey was usually reserved for holiday feasts. The original Hot Brown included the sliced turkey on an open-faced white toast sandwich, with Mornay sauce covering it, with a sprinkling of Parmesan cheese, completed by being oven-broiled until bubbly. Pimento and hickory cured thickly sliced bacon strips were then added to it. After its debut, it quickly became the choice of ninety-five percent of the customers to the Brown Hotel's restaurant.

The dish is a local specialty and favorite of the Louisville area, and it is very popular throughout Kentucky. It was long unavailable at its point of origin, as the Brown Hotel was shut down from 1971 to 1985.

Derby Pie

  Derby pie is a pastry that was created at the Melrose Inn of Prospect, Kentucky, and is often associated with the Kentucky Derby.  The pie consists of walnuts or pecans and chocolate and Kentucky Bourbon (more about that in a moment).  Also, other popular additions include butterscotch, caramel and other kinds of nuts.  * Note: If you ever include a similar recipe in a cookbook, you can't legally call it a "Derby Pie" recipe. The name "Derby Pie" is trademarked, and the owners of the name are very aggressive protecting the name "Derby Pie."  So with that legality out of the way, see the recipe below for "Kentucky Derby Chocolate Walnut Pie".

Let’s Talk Bourbon      

            What do you think of when you hear the word Bourbon?  Does it conjure up visions of the Old South, with a Kentucky Colonel sitting out on the veranda sipping the potent liquid while watching debutantes play wistfully beneath moss-covered oaks?  Oh, get real!  Yes, Bourbon Whiskey definitely has its roots in Kentucky.  

What exactly is Bourbon?  Bourbon is a type of American whiskey – a barrel-aged distilled spirit made primarily from corn. The name of the spirit derives from its historical association with an area known as Old Bourbon, around what is now Bourbon County, Kentucky (which, in turn, was named after the French House of Bourbon royal family). It has been produced since the 18th century. While it may be made anywhere in the United States, it is strongly associated with the American South in general, and Kentucky in particular.  Bourbon is served straight, diluted with water, over ice cubes, or mixed with soda and into cocktails, including the Manhattan, the Old Fashioned, and the iconic mint julep. It is also used in cooking.  Boy oh boy is it ever used in cooking!

Bourbon is NOT allowed to be called Bourbon unless is follows these stringent requirements.

The Federal Standards of Identity for Distilled Spirits (27 C.F.R. 5) state that bourbon made for U.S. consumption must be:

♦ made from a grain mixture that is at least 51% corn;      

♦ aged in new, charred-oak barrels;     

♦ distilled to no more than 160 (U.S.) proof (80% alcohol by      volume);

♦ entered into the barrel for aging at no more than 125 proof (62.5% alcohol by volume); be

♦bottled (like other whiskeys) at 80 proof or more (40% alcohol by volume).

Bourbon has no minimum specified duration for its aging period, but it must be aged at least briefly.

Bourbon that meets the above requirements has been aged for a minimum of two years, and does not have added coloring, flavoring, or other spirits may (but is not required to) be called straight bourbon.

Bourbon that is labeled as straight that has been aged under four years must be labeled with the duration of its aging.

Bourbon that has an age stated on its label must be labeled with the age of the youngest whiskey in the bottle (not counting the age of any added neutral grain spirits in a bourbon that is labeled as blended, as neutral-grain spirits are not considered whiskey under the regulations and are not required to be aged at all).

Bourbon that is labeled blended (or as ‘a blend’) may contain added coloring, flavoring, and other spirits (such as un-aged neutral grain spirits); but at least 51% of the product must be straight bourbon.   THANKS, WIKIPEDIA!

O.K.  I know this has been a bit technical, but it is necessary to know this information to truly understand what bourbon is all about.  

                                                   

"Kentucky Bourbon Chocolate Walnut Pie"

Kentucky bourbon chocolate walnut pie is traditionally served at the annual Kentucky Derby Horse race. This pie recipe is similar to the Melrose Inn's famous version which has been served at the race for over 50 years.

Makes 1 Kentucky Bourbon Chocolate Walnut Pie

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Ingredients:

• 1/2 cup flour
• 1 cup of sugar
• 2 eggs, beaten
• 1/2 cup melted butter
• 2 tablespoons Kentucky bourbon
• 1 cup chopped walnuts
• 1 1/4 cup semi-sweet chocolate chips
• 1 teaspoon vanilla extract
• pinch of salt
• 1 ready-made pie crust

Preparation:

Preheat oven to 350 degrees F.

Combine flour and sugar in a mixing bowl. Add the eggs and butter; mix to combine. Stir in the bourbon, walnuts, chocolate chips, vanilla, and salt. Pour the mixture into the unbaked pie crust. Bake for 40 to 45 minutes. Let cool before slicing.

So, for now, I will conclude this conclude this entry.  The next entry will be my tour through my favorite bourbon distillery Maker’s Mark Bourbon! If you have a suggestion or request, please click here.

       All the best to you and those you hold dear, and only the best on your table!  Until next time, I remain yours, Bobby.

A Day of Shopping In Providence

       Last Friday I received a call from an old friend that lives up in Haverhill, Massachusetts.  He said that he was coming to Providence on Saturday to do some extra-curricular activities.  I asked him if he was planning on staying overnight and said that he really hadn’t thought of it.  I told him that he was more than welcome to stay over and that we could have a nice dinner.  He was very excited because he knew that I threw down some serious chow when anyone visited me.  We said our goodbyes on the phone and then I sat there for a moment, thinking about what I could possibly come up with for dinner.  I went to bed with a fairly straight forward menu on my mind.

       The next morning, after numerous cups of coffee and a shower, I left the house to do some shopping for dinner.  The first place that I headed was the Hope Street Farmer’s Market.  This farmer’s market has been around for years, but its location has changed in the past few years, and I must say for the better.  Years ago, it was located in the driveway of Hope High School.  The market back then was Okay but nothing really special to write home about.  There was limited space for farmers to display their crops of tomatoes, corn and whatever else the good earth could produce here in Rhode Island. Back then, there were about 5 farms represented.

       Today the market has moved to Lippitt Memorial Park, where Hope Street and Blackstone Boulevard meet.  It’s it here that an astounding variety of goods and yes even services can be found.  The park is beautiful, with a restored fountain that was originally built in the 1930s.  Children play around it as parents keep a close eye on their offspring as so they will not actually get in the cool reflective pool of water on a hot steamy day.

The restored fountain at Lippitt Memorial Park

       The first item that was on my list was tomatoes.  I walked from my parking spot to the first vendor and found an ample supply of tomatoes.   There were the “Big Boy” variety as well as other popular strains, but there also was a great supply of heirloom tomatoes.  These are the tomatoes whose seeds have been lovingly cared for generations.  Most heirlooms are at least 50 to 100 hundred years old.  There were red, yellow, green and yes even “black” heirlooms available.  Their taste can vary from extra sweet to a tartness that most modern day tomatoes do not have.  Today I decided that I would not splurge on the heirlooms, because my budget couldn’t afford the $7 a pound price and because I really just want a delicious plain tomato for my “Jeweled Camprise Salad (see my Mozzarella blog for the recipe).  

Absolona Greenhouse stand

        Next to the tomato stand was Absolona Greenhouse, a one-acre hydroponic farm in Chepachet, Rhode Island.  The owner, Mark Phillips and I had a short conversation about a type of green that was in the mustard plant family that I had never heard of or tasted before.   Unfortunately, I couldn’t for the life of me remember the name of it for this blog entry and I had to reach Mark by phone, for him to tell me the name.  It’s called Mizuna. This elegant, deep green and saw-toothed leaf have a mild yet tangy flavor.  A Japanese green, Mizuna is generally mixed with other lettuces to enhance the appearance, flavor, and nutritional value of salad.   The leaves can be added to soups, add the shredded leaves at the end of cooking; the heat of the broth will cook them sufficiently.  

Mizuna

        I bought a small bag of Mizuna to add to my salad.  I stopped at cheese artisans stands, fresh seafood stands, herb stands, jelly and jam stands, bread stands and yes there is a knife sharpening stand, where   I stopped at cheese artisans stands, fresh seafood stands, herb stands, jelly and jam stands and yes there is a knife sharpening stand, where you may have the household knives and scissors sharpened while you stroll the market.

       I wanted to spend more time at the farmer's market, but I was burning daylight.  I proceeded north into the city of Pawtucket, Rhode Island to pick up some steaks at my favorite butcher Armando & Sons.  It is the only place that I buy my meat.  The reason?  The freshness cannot be beat, and the prices are, well, astounding!  For example, I was looking for something special.  A porterhouse maybe or a sirloin.  They do have everything, and when I say everything I mean everything.  From burnt goat to veal shanks to chicken and different kinds of fowl to pork.  It is a veritable cornucopia of meaty goodness.  I looked at the porterhouse and it was a bargain at $6.99 a pound.  It looked great.  Oh, by the way, did I mention that the steaks are cut to your liking?  So in theory, you can get a steak that is three inches thick if you should so choose.

Armando and Son Meat Market

        While the porterhouse looked great, I decided on boneless sirloin steaks at $5.49 a pound.  They were a bit less in price and I wasn’t going to be paying for bone.  So as is the custom at Armando's, I took a number and waited my turn for it to be called.  I got two great looking steaks that were well marbled and trimmed of any excess fat.  I then made my way to the checkout.  Normally I would look around and see what’s new, but I still had one more stop to make before I headed home.  I got in my car and headed back to Providence to Federal Hill to Tony’s Colonial.   

Tony's Colonial Italian Market

        Tony's Colonial is by far my favorite Italian Market.  There are several others up on "the Hill", but to me, Tony's is the best.  Again the reason is the selection and their attentive customer service.  Today I needed to get some special mozzarella.  If you read my previous blog about mozzarella, you will know where I am coming from in this section.  Tony's make their own fresh mozzarella daily.  I decided to get a pound of it.  Tony packed it up in the plastic container and made sure that all of the cheese was covered with water so that no skin would form on the outer surface.  And then, I saw it!  There in front of me in the showcase was the holy grail of all mozzarella's, the Mozzarella di Bufala.  I could hardly believe my eyes.  It's very difficult to find here in the states and here, right under my nose was the King of Mozzarellas.  And as if it weren't enough that they actually were carrying it, the price was an incredible $10 a pound!  Amazing! Tony's also makes the best sweet and hot Italian sausage in Providence.  I decided to pick up a couple of pounds (even though I had no idea what I was going to do with it once I got it home.)

       I high tailed it back to my house with my goodies in hand and threw everything in the refrigerator.  I then remembered to put a bottle of Luna di Luna Chardonnay/Pinot Grigio in the fridge to cool down.  Luna di Luna is a brand of everyday Italian table wines. The wines are produced in different regions, reflecting diverse grapes and terroirs. The signature wines are a blend of two grapes, such as Chardonnay/Pinot Grigio, Merlot/Cabernet, Sangiovese/Merlot, etc., hence the “two moons” of the brand.

The wine is light and refreshing and the bottles are very cool.

Luna id Luna Chardonnay/Pinot Grigio

       My dinner for my friend went off without a hitch, except for the fact that we had a torrential downpour when I wanted to grill the steaks outside.  No matter, I pulled out my new Cuisinart indoor grill and gave that a try.  The steaks came out perfectly on it.  So my point to this entry is, try to go to a local farmer's market and see what there is to offer.  I think you might be surprised.  Also whenever possible, I try to you use local businesses as opposed to large chains.  You will usually get a level of service that you are not accustomed to and the quality will most likely much better as well!  And I bet you just might make a new friend in the process!  I know I have!

So there you have it!  Farmer's Market 101!

        This Blog subject was requested by one of my readers.  If you have a suggestion or request, please click here to send me an e-mail! 

       All the best to you and those you hold dear, and only the best on your table!  Until next time, I remain yours, Bobby.

Peruvian Food-A Plethora of Culinary Choices

Loma Saltado

     An old co-worker of mine, David requested recently that I write about Peruvian food.  It should be that he should be writing since he comes from Peruvian roots.  I will try to do justice to this cuisine.

     Peru is a nation in Western South America whose border is the Pacific Ocean on the west and is home to the Andes Mountains and part of the tropical Amazon Basin.  While Spanish is the predominant language, Peru has a long history and large population of indigenous groups and immigrants. 
     What I find fascinating about Peruvian Cuisine, is the influence of other countries cultures and traditions, which the Peruvian people have adopted as their own.  From the native Quechua and Aymara peoples to Europeans, Africans, and Asians, the unique ethnic make-up of Peru has resulted in a wide variety of cultural and culinary traditions that are all recognized as inherently “Peruvian.”

     Like the country of Peru, its cuisine it a large and vast as the high Andes Mountain range that travels the length of the country from north to south.  For example, there is a large Asian (particularly Japanese and Chinese), influence on food in Lima, the capital of the country and along the Pacific Coast.

Ceviche Mixto

     Cuisine that can be found along the Pacific Coast is rich in seafood and the most popular dish along the coastal region (and actually throughout the country) is Ceviche.  Ceviche is a combination of raw seafood and what type of seafood isn’t written in stone. For example, there is Ceviche de Camarones (shrimp), Ceviche de Pescado (fish) and Ceviche de Mixto (shrimp, fish calamari and octopus).  It also contains corn and sweet potatoes laced with different kinds of spicy sauces.  It is not uncommon for many dishes to be prepared in the Chinese genre of cuisine.  In fact, Peruvians tend to have celebratory dinners in the Chinese tradition.      Other very popular dished in the coastal region are,

Chupe: A creamy chili-seasoned stew-like soup full of fish, shrimp, crab and anything else the cook wants to throw in the pot.

Pescado a la Macha: A fish fillet smothered with a creamy aji-rocoto pepper and shellfish sauce.

Seafood Chaufa: Peruvian Chinese fried rice infused with ginger and spices.  It will be loaded with fresh seafood.

Parihuela: A kind of Peruvian style bouillabaisse that is tomato based spiced with hot pepper

Panhuela

     The Northern coast of Peru varies further with strong influences from the cooking of coastal indigenous groups.  Dishes characteristic of this region often feature stewed meats and are known as “secos.”

     Andean cuisine is very labor intensive and is generally reserved for special holidays. As of late Peruvian tourism has increased greatly and restaurants in the northern region have relented to creating these more laborious creations for the visiting tourist.  The most used vegetable that is used in the preparation of Peruvian food is the potato.  
     Potatoes are in at least 75% of all Peruvian dishes.   Recently, I visited a Peruvian restaurant here in Providence, Macchu Picchu and ordered Loma Saltado, which is sautéed steak and onions, tomatoes, French fries, and rice.  Unusual? Yes.  Tasty?  Yes!  My friend that was with me, ordered Milanesa de Pollo which is battered fried chicken and rice.   It was delicious!  While most Peruvian fare tends to be fairly straight forward, there are a few items that might give me pause before I would try them.  A few of them would be,

Pancita: Cow Stomach marinated with aji-panca pepper

Anticuchos:  Beef heart shish kabob

Bistek, Anticucho, Pancita, Chorizo, Choclo Y Papa: Steak, beef heart shish kabob, Pancita sausage with Peruvian Corn and boiled potato

These were interesting selections, to say the least.

        Well, I hope this gives you some insight into Peruvian Cusine.  If you should be in the Providence area, check out Machu Picchu Restaurant, located at 651 Admiral Street in Providence.  If you live elsewhere,  look up a local Peruvian Restaurant in your area and give it a try.  I’m sure you won't be disappointed.

Here is an easy Peruvian recipe for you to try on your own!

Causa Rellena

Causa refers to the yellow potato (papa Amarilla), and rellena refers to the stuffing. Feel free to get clever with the recipe – and presentation. But try this simple and tasty Latin American comfort food for yourself…

 Causa (potato) - 8 yellow potatoes* (boiled, peeled and mashed) - 3 yellow peppers - Juice from 3 limes - 2 tbsp. vegetable oil - 2 cloves of garlic - salt and pepper to taste

 *yellow spuds are the only way to go

Rellena (stuffing) - ½ cup mayonnaise - ½ chopped med. onion - 1 tsp. mustard - 2 hard-boiled eggs (chopped) - 1 avocado (cut into slices) - black olives (chopped) to your preference - For a little extra protein, add cooked chicken breast or tuna to your stuffing

1. Saute yellow peppers and garlic in vegetable oil until soft. Place in blender with mashed potatoes, lime juice, and salt and pepper. Process until smooth.

 2. Mix all stuffing ingredients (mayonnaise, onion, mustard, boiled eggs, avocado, olives and optional chicken/tuna) in a bowl. Season with salt and pepper to taste

So there you have it!  Peruvian Cuisine 101!  

        This Blog was requested by one of my readers.  If you have a suggestion or request,  please click here to send me an e-mail!

All the best to you and those you hold dear, and only the best on your table! Until next time, I remain yours, Bobby.

The Poop On Polenta

  Polenta is probably one of the most diverse foods of its kind.  Once you have boiled it, you can fry it, bake it and even grill it!  It’s very versatile.  Polenta is either white or yellow cornmeal that has been ground to a coarse texture.  Polenta is originally an Italian word.  The word comes from hulled and crushed grain, especially barely-meal since corn was not introduced to Europe until the 16^th century.  It also comes from the same base as “pollen”.  (Thanks Wikipedia)

  Polenta is readily available in any grocery store.  Like most items, if you buy polenta in larger amounts, the cost goes down a bit.  So if you can, purchase the larger size, keep it in an air-tight container with a slice a bread to remove any excess moisture.  If you can find polenta that is stone ground, you will actually have the best quality grind.  Remember you DO NOT want cornmeal that is too fine.  You will have nothing but corn flavored wallpaper paste on your hands if you do. 

  Now I have to be honest here.   Making polenta the traditional way is not an easy task simply because you must constantly stir for 30 minutes or more as the cornmeal begins to absorb the moisture.  Unless you work out at the gym, your arm is going to get its own workout!  And I can hear some of you now saying, “Well I have one of those automatic stirrers.”  Well, that’s great! But it won’t be able to stir the polenta once it begins to thicken.  So what is the solution?  I ask around to several of my Italian friends here in Providence (there is a huge Italian population here by the way), and I was surprised at the different ways basic polenta is prepared.  I am going to give you the basic recipe for polenta with the traditional way that most people use.  I then will give you the non-traditional ways of cooking the polenta so that your arm won’t fall off!  So without further adieu, let’s start cooking!

  First, you will need one pound of coarsely ground cornmeal.  Next, fill a large wide bottomed pot with two quarts of boiling water, and have more readily available.  Add a heaping teaspoon of kosher salt to the water.  Again as in my previous blog, PLEASE try not to use iodized salt.  It has all kinds of chemicals that are in it and really isn’t good for cooking.  The only thing I use iodized salt for is gargling when I have a sore throat.  Use either kosher salt or even better, sea salt.  Personally, I prefer coarse Italian sea salt and use a salt grinder.  But I digress.

  Place the pot on the burner and add the water and salt.  When the water comes, to a boil, slowly add the cornmeal in a steady stream.  You do NOT want to dump all of the cornmeal in at once, or you will have nothing but a lumpy mess on your hands and you will have to throw it out and start all over.  Also, you want to make sure that the water continues to boil as you add the cornmeal.  Incorporating it slowly into the water will keep the water boiling.  As you add the cornmeal, begin to stir and don’t stop.  Continue to stir one direction so that lumps will not form.  As the polenta begins to thicken, for about half an hour (the longer you stir, the better the polenta will be; the finished the polenta should have the texture and consistency of mashed potatoes), add more boiling water as necessary.  You will know the polenta is done when it comes away from the side of the pot.

Now, there are non-traditional ways to prepare polenta.

Brown Paper Method

Prepare your polenta exactly as before, but once you've drizzled the cornmeal into the boiling water, cover it with brown paper (a brown paper bag will work fine, just make sure it is large enough to cover the entire surface). Cover the pot with the lid, and turn the heat down to a minimum. Then, after 40 minutes, the polenta's ready with no stirring!

Pressure Cooker Method

You will need the polenta and boiling water, a lump of butter and salt.  (What kind?)  Put all ingredients in the pressure cooker, cover. At high heat bring all to a brisk boil, put the lid on and cover the steam hole lower heat to a very low flame and cook for ten minutes. Once the pressure has lowered, either naturally or under cold water, remove the lid and give the polenta a good stir in order to blend in the liquid. Pour out on a board and serve as usual.

Plan Ahead Method

Put the basic recipe in a slow cooker. Cook on low overnight (at least about 6 hours). In the morning you will have the smoothest, creamiest polenta you only dreamed about.

If you are still reading this, congratulations!  You have now completed Polenta 101!  I sure hope that this has helped you.  Now that you know a bit about polenta and how to cook it, here is a recipe for a different way to use polenta.  

Polenta Pizza with Spinach, Mushrooms, Bacon & Tomatoes

The best part of this recipe is that you can completely adapt it to your taste or to complement the rest of the food that you’re serving. Pile on your favorite toppings, add a thin layer of pizza or marinara sauce, use fresh basil, tomatoes, and mozzarella for a caprese-style pizza – the possibilities are absolutely endless. Eat it as a main dish or cut into smaller servings for an appetizer. Enjoy!

Makes 4 generous main dishes or 36 appetizer servings

2 tablespoons extra virgin olive oil, more for pan
½ cup whole milk
2½ cups water
Salt
1 cup coarse cornmeal
Freshly ground black pepper
5 strips of bacon, cooked crisp and crumbled
10 ounces cremini mushrooms, chopped
2 cups baby spinach
1 Roma tomato, sliced
1 cup shredded fontina cheese

1. Brush a layer of olive oil on a pizza pan or cookie sheet. In a medium saucepan over medium-high heat, combine milk, water and a large pinch of salt. Bring just about to a boil, reduce heat to medium, and add cornmeal in a steady stream, whisking all the while to prevent lumps from forming. Turn heat to low and simmer, whisking frequently, until thick, 10 or 15 minutes. If mixture becomes too thick, whisk in a bit more water; you want a consistency approaching thick oatmeal.

2. Stir 1 tablespoon oil into cooked cornmeal (polenta). Spoon it onto prepared pan, working quickly so polenta does not stiffen; spread it evenly to a thickness of about ½ inch all over. Sprinkle with salt and pepper, cover baking sheet with plastic wrap and put it in refrigerator until it is firm, an hour or more (you can refrigerate polenta overnight if you prefer).

3. Heat oven to Heat oven to 450º. Put polenta in oven and bake for 25 to 30 minutes, or until it begins to brown and crisp on edges. Meanwhile, put one tablespoon oil in a large skillet over medium heat. Add the mushrooms and cook, stirring occasionally, until they have released all of their moisture, about 5 minutes. Use a slotted spoon to take the mushrooms out of pan; set aside. Add spinach to skillet and sauté until it releases its water and pan becomes dry; sprinkle with salt and pepper.

4. Take polenta out of oven, sprinkle with fontina cheese, then spread spinach evenly on top of cheese and top with mushrooms, bacon and sliced tomato. Put pizza back in oven for two minutes, or until cheese begins to melt and the toppings are warmed through. Cut into slices and serve hot or at room temperature. Top with grated Parmesan cheese and crushed red pepper flakes, if desired. Recipe and photo is from www.browneyedbaker.com

  This Blog was requested by one of my readers.  If you have a suggestion or request,  please click here to send me an e-mail!

All the best to you and those you hold dear, and only the best on your table! Until next time, I remain yours, Bobby.

Mozzarella Cheese: More Than a Pizza Topping

Mozzarella Cheese: More Than a Pizza Topping

 

Traditional Mozzarella

  When you hear the mention of mozzarella cheese, what do you think of?  Is it that delicious ooey gooey white melted cheese that's bubbling on top of a hot crispy pizza? You know that cheese that always seems to burn the roof of your mouth when you take a big bite of pizza before it cooled down? Or is it that white shredded cheese that comes in those resealable plastic bags? And oh don't get me wrong, this cheese is perfectly fine to use. However, there is a lot more to mozzarella cheese than just a topping for pizza. So you're saying, "Okay Bob, what's the big deal with mozzarella cheese?"  Let me tell you something, if all you have ever had is processed mozzarella cheese that comes out of the bag, you have never truly tasted real mozzarella cheese.  So with that in mind, let's take a look at a little bit of history and then the different types of mozzarella and then maybe a recipe here the end of the blog today.

  First, mozzarella is an Italian Traditional Specialty Guaranteed food product. That is the term is used for several different kinds of Italian cheeses that are made using spinning and then cutting methods. The TSG is actually used to promote and protect the names of quality agricultural products and foodstuffs in Italy. They are based on the legal framework provided by the Council regulation of the European Union. I know that this is getting a bit technical, and I'm not about all that, so take my word for it, when you see this logo on mozzarella cheese or other Italian products you know you're getting the real deal.

                                                                                                               

TSG Logo

 A History Lesson In Two Minutes

Mozzarella which is derived from the Neapolitan dialect spoken in Campania (see map), is the diminutive form of Mozza (“cut”), or mozzare (“to cut off”) derived from the method of working.  Scamorza cheese is a  close relative,  which probably derives from scamozzata (“without a shirt”), with allusion to the fact that these cheeses have no hard surface covering typical of dry curd cheese.  In Italian, and in the English use of the word mozzarella, the vowel at the end of mozzarella is pronounced, despite some people incorrectly dropping the vowel, erroneously rendering the word “mozzarella”.  The term mozzarella is first found definitively mentioned in 1570, cited, in a cookbook in reading: milk cream, fresh butter, ricotta cheese, fresh mozzarella, and milk.”  (Thank you Wikipedia!)

The Region of Campania

Now on to our types of Mozzarella cheese.  Yummy!

Types of Mozzarella Cheese

MOZZARELLA DI BUFALA COMPANIA

  Now let's talk about the different kinds of mozzarella cheeses that are available to the public.  The first cheese that I want to tell you about is the unparalleled mozzarella di bufala Campania.  This truly is the King of mozzarella cheese. This cheese is made from the milk of a domesticated water buffalo. Water buffalo were imported into Italy during the middle ages from Africa and were domesticated and their milk was used for various purposes.  Because the production of cheese made from buffalo's milk is very limited in Italian regions, the cost of the cheese is very expensive here in the United States. However, if you have a very special occasion, I would suggest she take the plunge and splurge on at least 8 ounces of this deliciously creamy treat. You can find water buffalo mozzarella cheese at any fine Italian grocer. The price may vary but I've found it to be roughly $27 a pound in the Providence area. This is not the kind of mozzarella you are going to want to top your pizza with every day!

FIOR DI LATTE

  This mozzarella cheese is made from, and I'm sure that you've guessed it already, cows cheese. This is the most common type of mozzarella that is made a both domestically and in Italy. Since the cheeses made from cows milk rather than water buffalo, the costs have dropped dramatically. Outside of Italy, mozzarella not clearly labeled as being derived from the water buffalo can be presumed to be made of cow's milk.

  You can get mozzarella in two different forms. Mozzarella is available fresh or dried. When it's fresh it's usually rolled into a ball, approximately 2 to 3 ounces and is usually about 2 to 3 inches in diameter. Larger mozzarella balls up to 2 1/2 pounds are soaked in salt water or whey and sometimes have citric acid added.these are known as the fresh mozzarella. The dried or desiccated mozzarella is what most of us are familiar with, which is the shredded mozzarella cheese that is in the plastic bags that you buy at the supermarket. This type of cheese is usually used for the lasagna or the pizzas that we have all become accustomed to.

A mozzarella smoker

  There is one more type of mozzarella which I want to talk to you about it. I've recently come across it in a local supermarket. This is the smoked mozzarella cheese. This simply is the mozzarella cheese balls that have been hunting a smokehouse to absorb the smoked and gives the mozzarella a rich, smoky flavor, which is truly a treat. The picture above shows a typical mozzarella smoker.  The picture below actually shows a smoked mozzarella cheese in half, note the brown coloring.  I would highly suggest that if you see some smoked mozzarella in your market or favorite Italian deli to give it a try and to eat it with tomatoes and a sprinkling of basil.  If by some miracle you should find Smoked Mozzarella di Bufala Compania, my friend have hit the mother load and I will be VERY jealous!

Smoked Mozzarella

  This past weekend, I had the pleasure of having one of my Italian friends come over and share with me his craftsmanship. Franco is an internationally known mozzarella cheese maker. He made two specialty mozzarella kinds of cheese for my neighbor's 60th birthday party on Saturday.   He and his family live in Providence, Rhode Island, but works in Montreal, Canada. Talk about a major commute! There's one other kind of mozzarella form that is made and that is called a treccia.  Franco made two of these, one was approximately 5 pounds and the other was a giant 12 pounds braid. Here is the picture of Franco taking the giant treccia braid out of the water so that I could photograph it.  It truly was amazing to see!

Franco's 12 pounds treccia mozzarella

Oh and seriously, if you are interested in purchasing some of this mozzarella, Franco said that it is for sale.  Feel free to contact me for a price.

Now to end today's blog, I thought that I would give you a very easy Italian treat using mozzarella cheese.  I am sure that many of you have had fresh tomatoes with basil and mozzarella.  I am going to take it up a bit to a little higher level.  Please, please, PLEASE do NOT change the ingredients that I list here.  Doing so will change the quality of the salad.  That said here is a recipe for "Jewel Salad Comprisi".  I call it "Jeweled" because the tomatoes remind me of rubies, the celery and basil are the emeralds, the mozzarella is the diamonds and the red onions are the amethysts. It is visually stunning and well as delicious.  I hope you will give it a try!

Six large ripe plum tomatoes

Fresh mozzarella

Smoked mozzarella

Two Sliced Red Onions

Fresh Basil

Fresh Celery leaves

Coarse ITALIAN Sea Salt  DON'T YOU DARE USE Morton's!!!!!

Fresh cracked pepper

Extra Virgin Olive Oil

Balsamic Vinegar of Modena

Chill the tomatoes so they are relatively firm and then cut in slices.  Arrange on a plate or platter.  Gently slice the two mozzarella kinds of cheese with a non-serrated knife  Be sure this knife is super sharp!  I use a ceramic knife and gently slice pulling towards me.  Do not use a sawing motion to cut or this will crush the cheese and you don't want that!  Arrange the cheese alternating between the tomatoes.  Top both tomatoes and cheese slices with the sliced red onions.  Sprinkle a generous stream of Extra Virgin Olive Oil.  Generously grind Italian Sea Salt over the entire salad. Cut celery leaves and basil into thin strips and top salad.  Serve with Balsamic Vinegar of Modena on a side plate.  A fabulous summer salad and also is hearty enough to be it's own vegetarian meal when served with rustic Italian Bread.

Jeweled Salad

  I also will be sharing wine pairings when a recipe calls for good wine.  Here is a delicate Italian wine that I would serve with the "Jeweled Salad".

Conti di Buscareto

 Conti, di Buscareto, Verdicchio dei Castelli di Jesi DOC 2009, Le Marche

  The Verdicchio cultivar is produced almost exclusively in Le Marche.  It is an autochthonous vine, the history of which can be traced back through the centuries.  The vines are held to low yields, in order to enhance the quality of this ancient variety.  Grapes are hand-picked off the vine and placed in shallow cases which immediately brought down to the cellar, where the grapes undergo a gentle pressing.  The obtained must is then fermented in stainless steel barrels at a controlled temperature.

  Smooth and balanced, this wine has a light straw color, sometimes slightly green. It boasts a pleasant floral aroma on the nose, with sensations of hay and apples, and a dry but not astringent fruity flavor with a slightly bitter finish. 

   I certainly hope you have enjoyed this little expose today on mozzarella cheese.  I have received requests for a blog on polenta and vegetarian dishes.  Please stay tuned, because I have some very interesting post coming soon on both requests!  If you have a suggestion or request,  please click here to send me an e-mail!

All the best to you and those you hold dear, and only the best on your table! Until next time, I remain yours, Bobby.