Tag Archives: fresh mozzarella

Two pizzas at Motorino – 19 November 2011

What do you do when you can’t decide which pizza to have? Have them both! But I thought D meant to eat most of them, and then take some pieces back to the hotel. Nope. They were really good, and … Continue reading

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Not so good Pizza Margherita; excellent baby bok choy – 27 July 2011

The interesting part of this story is that I actually made the fresh mozzarella myself, starting from whole milk! Unfortunately, it was more like regular mozz, and would have been better grated than left to melt into a (non-)puddle. Everything … Continue reading

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Pizza Margherita with My Own Fresh Mozzarella! – 30 June 2011

Wow, this turned out better than I expected! I made another variant on Pizza Margherita, and it was really quite good. And I made my own mozzarella balls from cheese curd! I used the 1/2 crust unused and frozen from … Continue reading

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Pizza with roasted red pepper sauce, grilled eggplant, prosciutto, fresh mozzarella curd, and basil – 23 June 2011

This was a pretty good but not perfect rendition of a pizza I made last year, which was amazing the first time and has never been equalled since. Including this one, but it was still a good dinner. I made … Continue reading

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Eggplant sandwiches with prosciutto, red pepper puree, and fresh mozzarella; Kashi “pilaf” – 17 June 2011

I originally thought I’d make a pizza tonight, but we decided to put off making bread till Sunday morning, which left two breadless dinners, so I had a choice of what to do when. The Bowl has had bags of … Continue reading

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Another attempt at Pizza Margherita – 17 February 2011

Still not quite right, but I know what to try. Writing this almost a month later (15 March), I know that what I tried worked, too 🙂 I think it was on the 3rd. I got home late and made … Continue reading

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Pizza Margherita – 30 January 2011

This was my first attempt to make the pizza classic “Margherita.” It  came close to working, but I think I needed to cook it a bit less time. I used a recipe from Epicurious for the toppings, but my usual … Continue reading

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