Molten souffle, with wild garlic and gruyere. Basically, this recipe, except with wild garlic. And also, too much egg - a miscommunication about adjusting the recipe's proportions. Still delicious, but a true gruyere would have taken it to another level. Bad stocking decision, Costco.
Folding the egg whites.
Forgot to smooth the top. You can sort of see that it's not solid in the middle.
Nothing wrong with bechamel, egg and cheese in liquid form.
Nothing wrong with elk and Steel Reserve either. Served with greens, aioli, cheddar, haricots verts, mushroom, green garlic and pine nuts.
I thought there were more pictures of the cheesemaking process, but this is all I've got. The cheese came out tougher than I would have liked - not a big deal when it's going in pizza, but disappointing. The flavor of the raw milk and the resulting mozzarella was very rich and grassy. Took some getting used to, but it grew on me a lot.
Pizza with sour dough crust, homemade mozz and foraged mushroom. I prefer non-sour dough crust, which is too dense in my opinion, but this was the only dough available.
This is where the sour dough is in its element. Awesome.
No comments:
Post a Comment