Cheesy Stuff

Not appreciating either the taste or the melting properties of commercially available mozzarella (milky clay???), I began to research how to make my own.  After a tad of research, I was on my way.  I was off to All Seasons for some rennet and citric acid.  Now All Seasons is quite the place not only for cheese making supplies but for wine and beer making supplies and organic and hydroponic gardening.  Nice find, in my opinion.  Now finding the right kind of milk was next.  Raw (unpasteurized and not homogenized) is the best for cheese making but not readily available at least here in middle Tennessee.  I stumbled into the Turnip Truck in Nashville where they had Hatchers Family Dairy brand milk.  Their whole, 2% and skim milk is pasteurized (not ultra pasteurized) and is not homogenized.  Frankly, it was a welcome sight to see globs of cream stuck at the top of the container of whole milk that I bought.  If good quality local dairy milk, do not use organic milk or any other milk that is ultra pasteurized. Regular whole milk will work---organic or ultra-pasteurized will not.  Frankly, you will not get cheese----just hot acidic milk with some white globs floating around.

I then followed a simple recipe found on the net:  Heat one gallon of milk  in a stainless steel pot and add 1.5 tsp of citric acid dissolved in one cup of  filtered water. Heat until 89 degrees and add 1/4 tsp of liquid rennet dissolved in 1/4 cup filtered water. Stir for 1 minute and remove from heat.  The curd will begin forming and it will take about 5 minutes to fully form.  Slice the curd in 2 by 2 inch chunks and let it sit for another 5 minutes. With a slotted spoon  remove all the curd and begin draining the whey that still releases from the curd.   Simply heat the curd in the microwave for 1 minute.  Then with gloves on (trust me on this one) begin to knead for about a minute.  Put back in the microwave for 35 seconds, knead and repeat one more time.  Knead and stretch until the cheese becomes shiny and elastic.  Next, place the cheese in a bowl with dissolved salt and ice. Let stand for a couple of hours adding ice as necessary.  Wrap in plastic wrap and refrigerate. Absolutely wonderful and melts like mozzarella cheese should.  Easy and quick and tastes better than anything I have found locally available.  Now all I need to do is find a water buffalo nearby.

Exploring Nashville

As I indicated in my last post, my good friend Phil and I get together once a week for a lunch in Nashville at a place that neither of us has been to before.  We are finding some great places.  Last week was a trip to Istanbul Restaurant ( no web site) on Nolensville Road in Nashville.  Owned and operated by a Turkish couple who obviously spent many a day at their grandmother's knee learning to cook real, honest and authentic Turkish food, Istanbul was as good as it gets. We both went with the lentil soup, a hummus appetizer ($3.95) and the combo plate ($8.95) for an entree.  The hummus was rich, smooth, creamy and just enough garlic and of course coupled mounds of fresh pita we could have stopped there.  Although the Doner was tempting, I went with the combo of Gyro meat, beef kabob and chicken coupled with tabbouleh and cucumber salad. Frankly we should have split one compo and we both left mounds of food on our plate.  Absolutely terrific and I hope more Nashvillians expand their culinary horizons beyond BBQ and catfish and enjoy the culinary diversity that does, in fact, exist in Nashville.

What a finish to 2010

Like many people in December, we were fortunate to be able to visit a few new local haunts.  Some were visited for Holiday merrymaking; others out of pure luck.  In mid December we were invited to a Holiday Party by the fine folk at Caldwell Pediatric Dentistry.  Fleming's was the venue chosen and although I have been to several Fleming's around the country,  I had not been to Nashville's. rendition.  My recollection of Fleming's was that it is quite comparable to The Palm, Morton's---and certainly better that Ruth's Chris and the Capital Grille. Well, the staff at Fleming's Nashville changed that opinion:  The service was second to none.  Thirty Five guests in a private dining room and never was a wine class close to empty and never was an appetizer plate near clear before it was replenished. The shellfish tower was nothing short of spectacular and perhaps to be rivaled by the terrific calamari  (lightly breaded with a sweet chili) and carpaccio.  For those close to still hungry, a terrific, perfectly seared 18 oz ribeye was served followed by a devilish chocolate torte. All I can say is that I think Fleming's has raised the bar abit in the high end steakhouse rivalries.

Next, my buddy Phil, a transplant from the Indianapolis area, introduced me to Jack's BBQ in Nashville.  Jack's has apparently been around while (1976). Jack's Bar-B-Que was written up in the New York Times, the Los Angeles Times, Southern Living, and USA Today as “The Best Bar-B-Que in Nashville, Tennessee” I concur with these reviewers. I went with the smoked chicken, that was as succulent and "fall off the bone" tender that I couldn't believe my eyes---or taste buds. Far better than any of the smokehouses and chain BBQ's that I have experienced.  My friend went with the brisket and although I declined to taste it, it looked about as tender as my chicken.  Jack's, in my opinion, is a nice find in Middle Tennessee. Not a very eye catching place, but certainly one where they spend their time and money on food and service rather than decor.

On another visit, we decided to venture to Coco's Italian Market for lunch.  Italian can be a rather adventureous endeavor here in middle Tennessee as there appear to be few Italian restaurants and are universally pronounced "Eyetalian."  We ventured on.  Coco's is half market; half restaurant.  The Market is comprised primarily of "tourist" Italian products or items not generally unique or hard to find.  They offered few cheeses; no farina or fresh pasta to be seen.  Nestled between the Nutella and some dry crackers were plenty of gallons of Greek olives.  I didn't see the point of Greek Olives in an Italian market, but then again we are in Tennessee. The market didn't impress me at all but again being from NY and RI my expectations of an Italian market are a tad higher.

We sat down and were quickly greeted by our waiter.  I went with a homemade meatball sub and my friend went with the sausage sub.  Now the meatballs were in fact home made, nicely prepared and seasoned.  The mozzarella was not fresh mozzarella but again, like I said, this is Tennessee and expectations can't be too high.  The bread, by the way, was good.  Yes good.  It even had crust.  I hadn't had crusty Italian bread since I made it myself or was back in NY.  They do offer Peroni and Moretti beers for those interested and a fine selection of Italian wines.  All I can say is not bad---not bad at all. It's decent Italian food and it is here in Tennessee.