What to do with fresh Mozzarella?

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I made the stuffed chicken breasts with fresh mozz when Christine came to
town but I over-shopped. I still have 8 oz. of fresh mozzarella left to
use. The caprese "salad" mentioned on the package doesn't sound like my
cup
of tea since tomatoes aren't quite ripe here yet. Ripley tomatoes won't
come in until around June, maybe July. And when I went to their website
as
suggested on the packaging it turns out to be more about getting people
dates online, going back to school, vacation packages or if I expand the
search: where to buy more mozarella! Hello! I don't want or need any of
those things. I need help using the fresh mozz I already have. Thanks a
lot, guys.

So what else can I do with this fresh mozz? Pizza, maybe? I'm not really
in the mood for pizza and it doesn't matter because this stuff isn't going
to expire or explode any time soon. And fresh mozzarella isn't really
conducive to grating, more like slicing. Just wondering. I'll figure
something out if I don't get any answers. TIA.

Jill

Lightly steam or sautee whatever slightly bitter greens you already like.
The edgy taste will be a nice balance to the mellowness of the cheese. I'd
go for rapini (broccoli raab) or arugula. Put 1/4" thick slices of the
mozzarella on top, top with a bit of balsamic vinegar. Maybe include some
chopped marinated black olives on top, and roasted red pepper slices. Sort
of a caprese salad, but with warm greens instead of cold.

Or something like that. Swiss chard's got an odd sweetness of its own, so I
think I'd avoid it for this purpose.

"Abe" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

So what else can I do with this fresh mozz? Pizza, maybe? I'm not
really
in the mood for pizza and it doesn't matter because this stuff isn't going
to expire or explode any time soon. And fresh mozzarella isn't really
conducive to grating, more like slicing. Just wondering. I'll figure
something out if I don't get any answers. TIA.

Quoted message said:

Make a nice anti-pasti to eat with some good crusty bread. Salami,
artichokes, olives, pepperocini, capers, slices of mozz., etc..

Stop! I don't have any of those things in the house right now. :-(

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I made the stuffed chicken breasts with fresh mozz when Christine came to
town but I over-shopped. I still have 8 oz. of fresh mozzarella left to
use. The caprese "salad" mentioned on the package doesn't sound like my
cup
of tea since tomatoes aren't quite ripe here yet. Ripley tomatoes won't
come in until around June, maybe July. And when I went to their website
as
suggested on the packaging it turns out to be more about getting people
dates online, going back to school, vacation packages or if I expand the
search: where to buy more mozarella! Hello! I don't want or need any of
those things. I need help using the fresh mozz I already have. Thanks a
lot, guys.

So what else can I do with this fresh mozz? Pizza, maybe? I'm not really
in the mood for pizza and it doesn't matter because this stuff isn't going
to expire or explode any time soon. And fresh mozzarella isn't really
conducive to grating, more like slicing. Just wondering. I'll figure
something out if I don't get any answers. TIA.

Jill

When I have leftover fresh mozz I don't use it for cooking. I just slice it
and sprinkle it with kosher salt (or a pricey sea salt if you're so
inclined) and get rid of it.

On the other hand, it would sit nicely on top of some eggplant parmesan.

Felice

jmcquown said:

I made the stuffed chicken breasts with fresh mozz when Christine came to
town but I over-shopped. I still have 8 oz. of fresh mozzarella left to
use. The caprese "salad" mentioned on the package doesn't sound like my cup
of tea since tomatoes aren't quite ripe here yet. Ripley tomatoes won't
come in until around June, maybe July. And when I went to their website as
suggested on the packaging it turns out to be more about getting people
dates online, going back to school, vacation packages or if I expand the
search: where to buy more mozarella! Hello! I don't want or need any of
those things. I need help using the fresh mozz I already have. Thanks a
lot, guys.

So what else can I do with this fresh mozz? Pizza, maybe? I'm not really
in the mood for pizza and it doesn't matter because this stuff isn't going
to expire or explode any time soon. And fresh mozzarella isn't really
conducive to grating, more like slicing. Just wondering. I'll figure
something out if I don't get any answers. TIA.

Jill

That's pretty much the only sort of mozzerella that I buy here in Italy.
It's good sliced and placed on pizza, or in a pannini sanwich (with
proscuitto if your tomatoes aren't good right now), or by itself. You
can also bread it and fry it.

Felice Friese said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I made the stuffed chicken breasts with fresh mozz when Christine came to
town but I over-shopped. I still have 8 oz. of fresh mozzarella left to
use. The caprese "salad" mentioned on the package doesn't sound like my
cup
of tea since tomatoes aren't quite ripe here yet. Ripley tomatoes won't
come in until around June, maybe July. And when I went to their website
as
suggested on the packaging it turns out to be more about getting people
dates online, going back to school, vacation packages or if I expand the
search: where to buy more mozarella! Hello! I don't want or need any of
those things. I need help using the fresh mozz I already have. Thanks a
lot, guys.

So what else can I do with this fresh mozz? Pizza, maybe? I'm not really
in the mood for pizza and it doesn't matter because this stuff isn't going
to expire or explode any time soon. And fresh mozzarella isn't really
conducive to grating, more like slicing. Just wondering. I'll figure
something out if I don't get any answers. TIA.

Jill

When I have leftover fresh mozz I don't use it for cooking. I just slice it
and sprinkle it with kosher salt (or a pricey sea salt if you're so
inclined) and get rid of it.

That's usually all I ever do with it...it's too good by itself!

There is an Italian brand foccacia pizza crust they sell here..I buy it
and add sliced plum tomatoes, fresh basil, olive oil and a few bits of
fresh mozzerella (not too much) and bake for pizza margherita. SO good.

In article <[email hidden]>,

jmcquown said:

So what else can I do with this fresh mozz?

Fresh mozzarella pairs well with mint and melon and that would make a
nice salad. I'm also thinking watercress. You could add a bit of bacon
or ham or prosciutto as well. I just remembered that I have lemon balm
that is up and some watercress in the fridge. I'm off to the store for
some sweet onions (for the supper chili.... how could I have run out?)
so I guess I'll pick up a melon and some fresh mozz for a nice lunch
salad.... thanks!

Emma

jmcquown said:

ravenlynne said:

jmcquown said:

I made the stuffed chicken breasts with fresh mozz when Christine
came to town but I over-shopped. I still have 8 oz. of fresh
mozzarella left to use. The caprese "salad" mentioned on the
package doesn't sound like my cup of tea since tomatoes aren't quite
ripe here yet. Ripley tomatoes won't come in until around June,
maybe July. And when I went to their website as suggested on the
packaging it turns out to be more about getting people dates online,
going back to school, vacation packages or if I expand the search:
where to buy more mozarella! Hello! I don't want or need any of
those things. I need help using the fresh mozz I already have.
Thanks a lot, guys.

So what else can I do with this fresh mozz? Pizza, maybe? I'm not
really in the mood for pizza and it doesn't matter because this
stuff isn't going to expire or explode any time soon. And fresh
mozzarella isn't really conducive to grating, more like slicing.
Just wondering. I'll figure something out if I don't get any
answers. TIA.

Jill

That's pretty much the only sort of mozzerella that I buy here in
Italy. It's good sliced and placed on pizza, or in a pannini
sanwich (with proscuitto if your tomatoes aren't good right now), or
by itself. You can also bread it and fry it.

Ooooh! breaded and fried sounds good! Could I freeze the pieces I don't
eat? I really couldn't eat 8 oz. of breaded fried mozzarella in one
sitting.

Jill

I don't see why not...but i'd definitely freeze before the frying ;-)

I made the stuffed chicken breasts with fresh mozz when Christine came to
town but I over-shopped. I still have 8 oz. of fresh mozzarella left to
use. The caprese "salad" mentioned on the package doesn't sound like my cup
of tea since tomatoes aren't quite ripe here yet. Ripley tomatoes won't
come in until around June, maybe July. And when I went to their website as
suggested on the packaging it turns out to be more about getting people
dates online, going back to school, vacation packages or if I expand the
search: where to buy more mozarella! Hello! I don't want or need any of
those things. I need help using the fresh mozz I already have. Thanks a
lot, guys.

So what else can I do with this fresh mozz? Pizza, maybe? I'm not really
in the mood for pizza and it doesn't matter because this stuff isn't going
to expire or explode any time soon. And fresh mozzarella isn't really
conducive to grating, more like slicing. Just wondering. I'll figure
something out if I don't get any answers. TIA.

Jill

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I made the stuffed chicken breasts with fresh mozz when Christine came to
town but I over-shopped. I still have 8 oz. of fresh mozzarella left to
use. The caprese "salad" mentioned on the package doesn't sound like my

cup

Quoted message said:

of tea since tomatoes aren't quite ripe here yet. Ripley tomatoes won't
come in until around June, maybe July. And when I went to their website

as

Quoted message said:

suggested on the packaging it turns out to be more about getting people
dates online, going back to school, vacation packages or if I expand the
search: where to buy more mozarella! Hello! I don't want or need any of
those things. I need help using the fresh mozz I already have. Thanks a
lot, guys.

So what else can I do with this fresh mozz? Pizza, maybe? I'm not really
in the mood for pizza and it doesn't matter because this stuff isn't going
to expire or explode any time soon. And fresh mozzarella isn't really
conducive to grating, more like slicing. Just wondering. I'll figure
something out if I don't get any answers. TIA.

Baked ziti which you layer with fresh moz after it comes out of the oven
sliced, sprinkle with fresh pepper, drizzle with olive oil
antipasto salad - shred the moz in rough chunks
Pizza but beware fresh moz is very wet, best not to bake it on the pizza but
add it at the end

Paul

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

ravenlynne said:

jmcquown said:

I made the stuffed chicken breasts with fresh mozz when Christine
came to town but I over-shopped. I still have 8 oz. of fresh
mozzarella left to use. The caprese "salad" mentioned on the
package doesn't sound like my cup of tea since tomatoes aren't quite
ripe here yet. Ripley tomatoes won't come in until around June,
maybe July. And when I went to their website as suggested on the
packaging it turns out to be more about getting people dates online,
going back to school, vacation packages or if I expand the search:
where to buy more mozarella! Hello! I don't want or need any of
those things. I need help using the fresh mozz I already have.
Thanks a lot, guys.

So what else can I do with this fresh mozz? Pizza, maybe? I'm not
really in the mood for pizza and it doesn't matter because this
stuff isn't going to expire or explode any time soon. And fresh
mozzarella isn't really conducive to grating, more like slicing.
Just wondering. I'll figure something out if I don't get any
answers. TIA.

Jill

That's pretty much the only sort of mozzerella that I buy here in
Italy. It's good sliced and placed on pizza, or in a pannini
sanwich (with proscuitto if your tomatoes aren't good right now), or
by itself. You can also bread it and fry it.

Ooooh! breaded and fried sounds good! Could I freeze the pieces I don't
eat? I really couldn't eat 8 oz. of breaded fried mozzarella in one
sitting.

Jill

Oh, SURE you could! Or you could do half today and half tomorrow. Certainly
you could manage 4 ounces at a sitting. What about the breading? Panko?

Felice

jmcquown said:

I made the stuffed chicken breasts with fresh mozz when Christine
came to town but I over-shopped. I still have 8 oz. of fresh
mozzarella left to use. The caprese "salad" mentioned on the package
doesn't sound like my cup of tea since tomatoes aren't quite ripe
here yet. Ripley tomatoes won't come in until around June, maybe
July. And when I went to their website as suggested on the packaging
it turns out to be more about getting people dates online, going back
to school, vacation packages or if I expand the search: where to buy
more mozarella! Hello! I don't want or need any of those things. I
need help using the fresh mozz I already have. Thanks a lot, guys.

So what else can I do with this fresh mozz? Pizza, maybe? I'm not
really in the mood for pizza and it doesn't matter because this stuff
isn't going to expire or explode any time soon. And fresh mozzarella
isn't really conducive to grating, more like slicing. Just
wondering. I'll figure something out if I don't get any answers.
TIA.

Jill

A bruschetta topped with mozarella, sun dried tomatoes and basil? Garlic
cheesebread? Sliced over a baked potato and broiled? Grilled cheese
sandwich? Melted into a hot dip with spinach and parmesan? A mini lasagna?
A beef steak sandwich? How about a grilled portabello "burger" with sliced
mozarella and basil! (Tomato would be good on that. I'd mail you some,
ours our in season.) You can even use it in a cheese sauce over broccoli.

If you *do* get in the mood for pizza, we go the easy route. Get pita
bread, add sauce, thinly slice the mozarella, add a few toppings and bake at
300 - 350 for about 20 minutes. It works in a pinch.

Anyway, I hope this helps, somewhat. I'm on a brain freeze today.

kili

Felice Friese said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I made the stuffed chicken breasts with fresh mozz when Christine
came to town but I over-shopped. I still have 8 oz. of fresh
mozzarella left to use. The caprese "salad" mentioned on the
package doesn't sound like my cup
of tea since tomatoes aren't quite ripe here yet. Ripley tomatoes
won't come in until around June, maybe July. And when I went to
their website as
suggested on the packaging it turns out to be more about getting
people dates online, going back to school, vacation packages or if I
expand the search: where to buy more mozarella! Hello! I don't
want or need any of those things. I need help using the fresh mozz
I already have. Thanks a lot, guys.

So what else can I do with this fresh mozz? Pizza, maybe? I'm not
really in the mood for pizza and it doesn't matter because this
stuff isn't going to expire or explode any time soon. And fresh
mozzarella isn't really conducive to grating, more like slicing.
Just wondering. I'll figure something out if I don't get any
answers. TIA.

Jill

When I have leftover fresh mozz I don't use it for cooking. I just
slice it and sprinkle it with kosher salt (or a pricey sea salt if
you're so inclined) and get rid of it.

On the other hand, it would sit nicely on top of some eggplant
parmesan.

Felice

Eggplant parm! We just bought an eggplant today and that didn't even occur
to me. Duh! I'll either make eggplant parm this week or a mini eggplant
lasagna. We only got one eggplant, but my hubby is eating it, I'm not.
Well, if we get one more, I can eat it, too. :~)

kili

jmcquown said:

So what else can I do with this fresh mozz?

It's great on a roasted veggie sandwich. I marinate cut-up vegetables
(usually yellow squash, zucchini, eggplant, onion and green/red/yellow
peppers) in balsmaic vinaigrette (or balsamic vinegar and olive oil, with a
little garlic and Mrs. Dash Original), roast in a 400F oven until tender and
browned. Pile onto the bottom of a split ciabbatta or focaccia, add a slice
of fresh mozarella, put the top of bread on and grill. I use a cast iron
grill pan; to simulate a panini press, I use a cast iron bacon press for
weight and flip after a bit to get grill marks on second side (any heavy pan
will work if you don't have a bacon press).

OR: slice eggplant longwise, salt and drain moisture pulled out. Marinate
as above, lay out on a cookie sheet, top with fresh moz', drizzle a little
olive oil on, broil until bubbly, then remove from broiler. Sprinkle with a
small amount of "Italian spice blend" and, using tongs to avoid burning
yourself, roll each moz topped eggplant slice and place in a 8x8 pyrex dish,
seam down. Pour marinara, or your favorite tomato-based, sauce; top with
shredded moz and/or parmesan/romano. Cover and bake at 350f for about 20
min; remove cover and continue cooking until cheesey topping is melted and
browned.
--
Change Cujo to Juno in email address.

ravenlynne said:

jmcquown said:

I made the stuffed chicken breasts with fresh mozz when Christine
came to town but I over-shopped. I still have 8 oz. of fresh
mozzarella left to use. The caprese "salad" mentioned on the
package doesn't sound like my cup of tea since tomatoes aren't quite
ripe here yet. Ripley tomatoes won't come in until around June,
maybe July. And when I went to their website as suggested on the
packaging it turns out to be more about getting people dates online,
going back to school, vacation packages or if I expand the search:
where to buy more mozarella! Hello! I don't want or need any of
those things. I need help using the fresh mozz I already have.
Thanks a lot, guys.

So what else can I do with this fresh mozz? Pizza, maybe? I'm not
really in the mood for pizza and it doesn't matter because this
stuff isn't going to expire or explode any time soon. And fresh
mozzarella isn't really conducive to grating, more like slicing.
Just wondering. I'll figure something out if I don't get any
answers. TIA.

Jill

That's pretty much the only sort of mozzerella that I buy here in
Italy. It's good sliced and placed on pizza, or in a pannini
sanwich (with proscuitto if your tomatoes aren't good right now), or
by itself. You can also bread it and fry it.

Ooooh! breaded and fried sounds good! Could I freeze the pieces I don't
eat? I really couldn't eat 8 oz. of breaded fried mozzarella in one
sitting.

Jill

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I made the stuffed chicken breasts with fresh mozz when Christine came to
town but I over-shopped. I still have 8 oz. of fresh mozzarella left to
use. The caprese "salad" mentioned on the package doesn't sound like my cup
of tea since tomatoes aren't quite ripe here yet. Ripley tomatoes won't
come in until around June, maybe July. And when I went to their website as
suggested on the packaging it turns out to be more about getting people
dates online, going back to school, vacation packages or if I expand the
search: where to buy more mozarella! Hello! I don't want or need any of
those things. I need help using the fresh mozz I already have. Thanks a
lot, guys.

So what else can I do with this fresh mozz? Pizza, maybe? I'm not really
in the mood for pizza and it doesn't matter because this stuff isn't going
to expire or explode any time soon. And fresh mozzarella isn't really
conducive to grating, more like slicing. Just wondering. I'll figure
something out if I don't get any answers. TIA.

Jill

Get a cookie sheet and warm it in the oven. If you have any skimmed milk or the
liquid from the fresh cheese all the better. Warm the cheese until just past
pliable. Roll our the cheese (Pam is useful) & put the cheese onto the cookie
sheet. Now sprinkle what ever you like - garlic, diced sun dried tomatoes,
fresh basil, pesto, minced mushrooms, prosciutto ham, thin salami, whatever, and
make a roll. Wrap the roll in foil and refrigerate till cold. Slice into
rounds and serve as an appetizer. you can even drizzle with EVOO & Balsamic.

:-)

Enjoy

Dimitri

jmcquown said...

Quoted message said:

I'll figure something out if I don't get any answers. TIA.

Uhm...

http://www.tinyurl.com/37hjwm

My way http://www.tinypic.com/2vhuj2w

Andy

A "caprese" salad but substitute jarred piquillo peppers
for the tomatos. Be sure to use the best possible olive oil
and basalmic vinegar.

Steve

Felice Friese said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

ravenlynne said:

jmcquown wrote:
> I made the stuffed chicken breasts with fresh mozz when Christine
> came to town but I over-shopped. I still have 8 oz. of fresh
> mozzarella left to use.
>

That's pretty much the only sort of mozzerella that I buy here in
Italy. It's good sliced and placed on pizza, or in a pannini
sanwich (with proscuitto if your tomatoes aren't good right now), or
by itself. You can also bread it and fry it.

Ooooh! breaded and fried sounds good! Could I freeze the pieces I
don't eat? I really couldn't eat 8 oz. of breaded fried mozzarella
in one sitting.

Jill

Oh, SURE you could! Or you could do half today and half tomorrow.
Certainly you could manage 4 ounces at a sitting. What about the
breading? Panko?

Felice

LOL I probably could. And no, I don't have panko. Just regular
breadcrumbs.

Paul M. Cook said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

So what else can I do with this fresh mozz? Pizza, maybe? I'm not
really in the mood for pizza and it doesn't matter because this
stuff isn't going to expire or explode any time soon. And fresh
mozzarella isn't really conducive to grating, more like slicing.
Just wondering. I'll figure something out if I don't get any
answers. TIA.

Baked ziti which you layer with fresh moz after it comes out of the
oven sliced, sprinkle with fresh pepper, drizzle with olive oil

Hey, that's a good idea. I have ziti pasta. Could do a parmesan cream
sauce (not in the mood for tomato sauce) and add the mozz at the very end.
I'll have to think about this one. Thanks Paul!

Jill