Download Tomatoes & Mozzarella: 100 Ways to Enjoy This Tantalizing by Hallie Harron, Shelley Sikora PDF

By Hallie Harron, Shelley Sikora

Somebody who has ever tasted just-picked, juicy tomatoes nonetheless hot from the sunlight mixed with tender, creamy mozzarella is aware and not using a shadow of a doubt that this is often easily heaven on a fork. eventually there's a cookbook that celebrates the easy sophistication of this vintage mix. excellent for year-round cooking, the a hundred recipes in Tomatoes & Mozzarella come from various cuisines, from the Mediterranean to the yankee Southwest, in complete colour, and pass a ways past the vintage insalata Caprese. they vary from easy and colourful springtime necessities like purple and Yellow Tomatoes with Mozzarella and Asparagus to comforting cool-weather major classes like iciness Seafood Lasagnetti, bursting with shrimp, scallops, tangy tomatoes, and melt-in-your-mouth mozzarella. There are dishes for brunch, appetizers, soups, salads, major classes, and extra. each recipe demands clean, canned, or sun-dried tomatoes mixed with clean or packaged mozzarella cheese. choked with fashionable and modern full-color photographs, Tomatoes & Mozzarella presents mouthwatering notion to each tomato and mozzarella lover.

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Strain through a medium-mesh strainer into a bowl. Measure out 5 cups of the broth, which will be tinted a pretty pale green from the lobster bodies. Meanwhile, pick out the lobster claw and tail meat, chop into bite-size pieces, and refrigerate. Cook the bacon in a large heavy soup pot or Dutch oven over medium-low heat until crisp and the fat is rendered, 10 to 15 minutes. indd 37 37 2/4/15 11:18 AM drain on paper towels, and reserve. You should have 3 tablespoons of fat in the pot; if there is too much, pour some off, or if there is too little, make up the difference with additional butter.

Combine the mussels, water, and wine in a large pot and bring to a boil. Reduce the heat to medium-low and cook, covered, shaking the pot to redistribute the mussels, until they open, 4 to 6 minutes depending on size. Use a slotted spoon to transfer the mussels to a bowl, discarding any that do not open. Set aside 16 mussels in their shells and shuck the rest. indd 45 45 2/4/15 11:18 AM and set aside for at least 30 minutes, then measure out 4 cups, leaving any additional sediment behind. The broth will be a steelgray color.

Indd 44 2/4/15 11:18 AM 3 pounds mussels 4 cups water 2 cups dry white wine 5 tablespoons butter 2 tablespoons olive oil 11/4 pounds all-purpose potatoes, peeled and diced (about 33/4 cups) 3/4 teaspoon salt, plus more if needed Mussels are great in so many ways. They are plentiful, inexpensive, beautiful, and delicious — plus these days, since most are farm raised, they don’t need much scrubbing or debearding. I also love making chowders with whole, intact bivalves, if possible, because they make such a lovely broth.

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