September 25, 2003 |
It's a lot of mozzarella. More than 600 tons, in fact, worth more than $1.5 million wholesale, say its producers. It was delivered from California in a series of shipments in May and June to a local distributor based in Marlton. But that is about all that Valley Gold, the manufacturer, and Joseph Profaci, the recipient, agree on. Lawyers for both sides spent more than two hours in U.S. District Court in Camden yesterday churning the issues in a breach-of-contract/fraud case based on a civil complaint filed last month by Valley Gold.
August 26, 2010
Cows have long ruled the mozzarella consciousness of most Americans who've embraced a good Caprese salad. But Italian water buffalo are the beasts we should really celebrate in that ode to fresh cheese and ripe tomatoes. Water buffalo ( not the same as American bison) were the original source of Campania's famed mozzarella, dating from the second century A.D., and I still find their cheese superior to even good renditions of cow's-milk mozzarella. The catch is the higher cost and lack of consistency in this delicate imported cheese, which has a tangy savor and a softer center that demands careful handling.
February 9, 2015 |
The story of Caputo Bros. Creamery is one fermented with love. It began with a little boy from Burlington County whose bond with an Italian grandmother, who spoke little English, was through food, especially Amedea Caputo's meatballs. She used to pop them into grandson David's mouth as soon as he arrived at her Newark home. "Food was my language with her," David Caputo said, describing "a lot of smiling and cheek-pinching and then the food would come out. " Later in life, his heart would be captured by another woman, Rynn Robinson, whom Caputo, of Tabernacle, met at the Jersey Shore on Labor Day weekend 2003.
July 5, 2013
Mix-master mozzarella Fresh-made mozzarella has become common in its many variations, from simple balls to prosciutto roll-ups and cream-stuffed burratas. But Vietnamese-flavored mozzarella? This wacky but wonderful invention, tinted pink with sriracha and rich with sesame oil, is courtesy of Mike Hauke of Tony Boloney's in Atlantic City. He's stretched the craft into unconventional new-flavor territory by infusing his homemade curds (a base ingredient many local makers buy) with everything from truffles to chipotles and this Asian inspiration.
August 15, 2001 |
Jack and David Cunicelli, co-owners of 320 Produce Market and Deli in Swarthmore, always enjoyed the Caprese salad that their mom used to make for them when they were kids. Originating on the island of Capri, this salad of tomatoes, mozzarella and basil is an easy summertime meal - made even better in these parts when Jersey tomatoes are in season. But when it came time to create a sandwich menu for their business, Jack made a slight mistake. He had the region of Calabria, Italy, not Capri, on his mind, so he named the sandwich the Calabrese.
June 27, 2001 |
Don't be fooled by the dainty Art Nouveau interior at RoseLena's, 1623 E. Passyunk Ave. Owners Terry and Al Masino and their son and executive chef, Chris, serve one he-man of a sandwich in their rendition of the French Quarter favorite, the muffuletta. RoseLena's muffuletta is filled with mortadella, Genoa salami, prosciutto, mozzarella, provolone and, of course, the all-important olive spread. They get their French boules from Carangi's Italian Bakery. Terry Masino admits this sandwich may be considered an artery clogger, but only if one overdoes it. As her mother (RoseLena's namesake)
April 12, 2012 |
A good macaroni and cheese takes time. At least one that doesn't come out of a box. That's why, when leafing through the new cookbook Home at 7, Dinner at 8 (Kyle, $19.95), by Sophie Wright, the British chef's mac 'n' cheese caught my eye. She shortens cooking time by skipping the sauce, but keeps the result homogeneous and creamy by using Boursin and cream cheese. Creamy Macaroni and Cheese Makes 6 servings 1 pound penne pasta 5 ounces Boursin cheese 3 tablespoons cream cheese 9 ounces grated mozzarella cheese or fresh mozzarella 6 ounces fresh baby spinach 1/4 to 1/2 cup breadcrumbs 1/4 to 1/2 cup grated Parmesan 1. Cook the pasta in a large pot of well-salted boiling water over high heat until al dente, about 9 minutes.
July 19, 2012 |
1 tablespoon olive oil ½ teaspoon each, chopped: fresh rosemary, thyme, and parsley Salt and freshly ground black pepper 4 (3 ounces each) chicken cutlets ¾ cup marinara sauce ¼ cup shredded mozzarella Fresh basil, for garnish 1. Preheat the oven to 500 degrees. 2. Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy, large ovenproof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side.
July 15, 1987 |
Q. I bought a loaf of whole-wheat bread, and when I cut a sandwich in half, I saw a bug. So I bought a different brand the next time and pulled a few pieces apart and found another bug. I quit buying whole-wheat bread, even though it's better for you than white. Now, I don't know if I'm just having bad luck, but when I unrolled my paper towels, I saw three or four insects. Is it possible for companies to control the bugs found in products? It's made me so paranoid, I inspect everything I buy now. Beth Brown Davenport, Iowa A. If I found bugs in three different products, I wouldn't call it bad luck.
May 20, 2007 |
The heat-blistered crust is as thin as a cracker, a round not much bigger than a dinner plate. Its toppings are minimalism at its best - a bloom of tomato sunshine dappled with mozzarella clouds and plumes of fresh basil. But it may go down as the pizza that saved North Broad Street. How can something as simple as a Margherita pie, let alone something as elemental as a new restaurant, have such a profound effect? It can when that pizza is miraculously good and that restaurant is the long-awaited Osteria from Marc Vetri, who may be the most important Philadelphia chef of his generation.