The Next Generation

  • Future Chefs™ is a privately-funded, school to career program working with high school culinary arts students in the Greater Boston area.

    Future Chefs’ mission is to prepare motivated youth for high quality early employment and post secondary educational opportunities in the culinary field.

    Future Chefs™ uses a youth development model in which youth participate in planning, leading and evaluating their program. Students earn scholarships and apprenticeships for post-secondary training. Young participants develop a career plan and receive coaching through caring and supportive relationships with educators, staff and industry mentors. To donate to Future Chefs, click here.

Search

« Cantaloupe-Cucumber Salsa | Main | Sweet Corn Chowder »

July 30, 2010

Comments

Feed You can follow this conversation by subscribing to the comment feed for this post.

Lydia (The Perfect Pantry)

My cooking group had such fun when you taught us to make mozzarella! Sadly, I haven't done it since then, but these photos are reminding me that it's easy and so satisfying to make your own.

Julie

So ironic to read this post tonight. We had caprese salad tonight with tomatoes and basil from our garden. My husband said how much he looks forward to our homemade produce, too bad we don't make homemade mozarella.

Great post, we may just have to give this a try.

UrMomCooks

This is SO on my list to do! Your pics are great and really give a comfort level for taking it on! My daughters and I luv your blog! Check us out - we featured you on a list of blogs we recently discovered and want to recommend! Thanx for the great blog!

Melissa

Oh my. That looks so cool to do, Julia, and so delicious. I just started enjoying fresh mozzarella last year. I don't know why I didn't try it sooner.

Re. tomatoes. I would say that tomatoes are the thing I most value in season and most try to avoid out of season. I spent a good 30 years of my life thinking I didn't like tomatoes, all because I never had one when it was "right." Out of season, "put 'em in stores because people demand them" tomatoes... man, the taste and texture are horrible. The chemical practices to put them into our stores year round are horrifying and the labor practices to accomplish that task are despicable. I don't get into food politics much - I confess to caring more about taste of foods I buy than the stories behind them sometimes - but with tomatoes, it finally struck me as insane to buy them anytime but mid to late summer. And now that it is their time, I am enjoying them immensely.

Sorry to ramble. I'm passionate about those little red beauties. ;)

Lori Lynn

Great post Julia! We took a cheese making course a few years ago, but I thought it would be too much work (for me) in my home kitchen. Starting with the curds is a great time saver. I'm going to make burrata, thanks for the inspiration. BTW- I posted a caprese salad appetizer too.
LL

Julia

Lydia -- I think I need to make another batch for myself, too!

Julie -- So great you already have tomatoes! Mine are still a week or two away from ripe.

Melissa -- I'm with you -- I care most about taste! But there's so much politics behind sourcing the best tasting food.

Lori Lynn -- I still need to try making my own curd. I have not done that part yet.

Melinda C.

Great post, I am actually looking for a curd distributor, and suggestion.

Julia

Melinda - are you based in the Boston area? You can call Paul Marks (wholesaler) or check out Arax in Watertown.

PG

My tomatoes didn't do particularly well this year. I think they were basically bullied by the squirrels. I'm going to have to make some changes for next year.

The mozzarella looks good -- I'll have to see if there are any Armenian stores in my city.

The comments to this entry are closed.

Drop in & Decorate