Truffle Oil Web Recipes

It was pretty hard for me to find exciting recipes on the web using truffle oil. I am not sure why. Is it the fact that my google search skills are not that great? Or maybe the food websites and bloggers that I usually follow are not very interested in using truffle oil?
I tend to blame it more on my search skills
I did find these three recipes though, that sounded interesting. I am not sure I will give any of them a try in the week to come, as it is back to school for my kids, and I don’t know if any of my readers have kids, but this time of the year is pretty busy. Let me put it this way, cooking just doesn’t happen that naturally. But I bookmarked them, and I will try them at the first occasion. I will share my experience with you.

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Truffle Oil Chef's Take

Italian cooking has for many apparent reasons always been very mainstream because of its simplicity, meaning that the ingredient are very common ones and known by most of us.

It has been argued and still is by many, that when traditionally prepared in a restaurant kitchen it can not reach the highest ranking of four stars. And then when it is made non-traditional it is by some not considered as Italian cooking. I would have to disagree!

Personally I would leave it up to the creator of the dish to choose what to introduce its creations. I believe that doing so, it will continue the story, that was begun by the actual “author” or “artist”, to the happy ending that we all are looking forward to, which is how we perceive the dish in the end.

That’s why it is so important to listen to the waitor/waitress that is introducing the dish, most of the time they are passing the message of what the Chef’s intentions are with its creation.

Now as we all know, not every book is for every one, nor every painting and that also goes for food.

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Truffle Oil Macchi Family Serving Suggestions

Summer is by far my favorite time of the year!

I love the heat and when I say that I really mean it, it can never get to hot and if it does you will never hear me complaining.

Even though I am born and raised in Sweden, Stockholm to be more precise, and have lived in Montreal for the past 13 years, I am not a person that has enjoyed the cold weather. The winter activities are fun though but as we all know with work and our daily working and household schedules we don’t get to enjoy them as often as we all would wish we could.

Having that said; I do enjoy the cooking more in summer, we are able to use more of our local products and produce and I also love shopping at the Jean Talon market.

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Truffle Carpaccio: Macchi Family Serving Suggestions

TRUFFLE & EGG CROSTINI

We have a family country house on lake Massawippi, in the Eastern Townships and it is now the second generation of Macchi boys ( our children, Paolo’s and Mine) making noise in the area.

Growing up, Paolo spent every weekend and holiday in the country with his family, therefor it’s very important for him to do the same with our children since he has such great memories from there.

This past weekend, was the Annual Village Fair , we all went there just like we’ve done every year and Paolo has done at least for the past 25 years!

Every year is the same thing; you have the rides, the games, the petting zoo, the barns with cows and horses, competition of who has grown the largest vegetable and not to forget the horse race, my favorite part!

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Buffalo Mozzarella | Web Recipes

While I was doing my research to spot for you three interesting recipes using Buffalo Mozzarella on websites and blogs I particularly love, I fell on these. The first one is mixing chocolate and buffalo mozzarella! I found it intriguing, and rushed to the grocery store to buy a nice dark chocolate, and tried it at home in order to give you real feedback. It is perfect! The crunch of the chocolate, with the soft texture of the buffalo mozzarella made an amazing marriage. Try it for yourselves!

So here are my three recipes from around the web using buffalo mozzarella:

1. Dark Chocolate, Nicoise Olive, Prosciutto & Buffalo Mozzarella Paninis
   By PEACE LOVE & CHOCOLATE
   
2. Marinated Buffalo Mozzarella with Preserved Lemon & Crispy Basil Leaves
   By DONNA HAY
   
3. Buffalo Mozzarella with Broad Bean and Young Leaf Salad Recipe
   By DELICIOUS MAGAZINE

Enjoy!

 

Buffalo Mozzarella: The Macchi Family's Serving Suggestions

Since Mozzarella di Buffala / Buffalo Mozzarella is a perfect “summer cheese” we like to use it often in the summer.

We had some guests over on Sunday and Paolo prepared a Panzanella salad as a side dish to our BBQed chicken wings, it tasted just as good as it looks and even better.

I urge you try this simple recipe, all of the ingredients can be found in almost any store and it is so quick and easy to prepare! (more…)

 

A Chef's Take on Buffalo Mozzarella

Hi there,

Hope you all had a great weekend, I had a really good but hectic one so please bear with me! Having managed to somehow delete today’s post we will have to start with what was initially supposed to be Thursdays post, today.

Let me introduce to all of you: BUFFALO MOZZARELLA! I have below two magical ways of serving the Buffalo Mozzarella, watch and indulge.

WATER BUFFALO MOZZARELLA ENTRÉE

This will be the second time that Stefano Leone has generously donated a picture that I can share with you all here on my blog.
He is not only one of my favorite Chefs but also a dear friend of Paolo’s and mine, that I have not seen for 5 years, but thanks to Facebook I am still able to at least see how from “best” he still manages to continue getting better, go figure! (more…)

 

MRS MACCHI’S FAVORITE SAFFRON RECIPES FROM AROUND THE WEB

I am so excited to share these three recipes with you this week! I found them on other blogs and what got me to choose these recipes and amazes me the most is that it just goes to show how food travels around the world and really brings people together.

We have” Labneh” that originates from the arab speaking areas in the middle east that is traditionally prepared without the saffron, instead it is usually served with olive oil and crushed dried mint leaves on top. Here it is prepared by an Italian with the chefs own twist, adding the saffron and some balsamic vinegar, how could you not want to give that a try!

We also have a classical Italian dish like, Risotto Milanese, that is explained in detail of how it’s made traditionally, by an American! It looks so delicious and just by reading the recipe and looking at the picture I am getting overwhelmed by the feeling of “authenticity”. (more…)

 

A SAFFRON CREATION MADE BY RESTAURANT CAVALLI

We are so fortunate to get to deal with the most prominent chefs and restaurants in our beautiful city of Montreal!
Here is a creation made by the terrific team at Restaurant Cavalli.

FREGOLA SARDA SEAFOOD RISOTTO

1. Fregola sarda, tomato, onions, garlic, chili, Dry white vermouth, clam juice, terragon, saffron
2. Cuttle fish, clams, rock shrimp, lobster
3. Seared tuna, lobster bisque sauce, saffron
4. Roasted banana pepper, sicilian green olive, brown butter

This is art and it can be admired but in difference to a picture you can actually taste it and receive double the pleasure!

I love my job =).

 

COOKING WITH SAFFRON AT THE MACCHI RESIDENCE

Here we are, Wednesday morning, and today is “the Macchi family recipe day“.
Being the procrastinator that I am I decided yesterday was the day that I will make my famous Swedish “Saffrans Bullar” (Saffron buns) to share with all of you. I went through millions (close to) of recipes and finally found one that I was really happy with. In the unbearable humidity we had here in Montreal yesterday, I turned my oven on and added another 15C in my kitchen, but I was just as excited, cause I was going to have “Saffrans Bullar” in August, rather than, as by tradition, in November!

I made a doe, one that I have never managed to make as good before, and it had the perfect texture. It made it so easy to work with! None the less, between dealing with the window cleaner that we had contracted for yesterday, the guy that was treating our wood doors and my four year-old making sure I was catering to his EVERY need, my “bullar” turned into charcoal =/!
I can’t even believe my fire alarm didn’t go off, my gas alarm goes of every time I use hairspray! I was so upset that I quickly sent them into the garbage, thinking back now I wish i had taken a picture of them. So, having that said, there is no recipe from MrsMacchi this week but thank good for Paolo (MrMacchi), he knew about my unsuccessful baking attempt and came home and cooked one of my all time favorite dishes of his and that is what I will be sharing with you today!

LINGUINI WITH SHRIMP IN A SAFFRON & CREAM SAUCE (more…)