Restaurants »Mozz Shop

20120429-103808.jpgat Smorgasburg

Another Smorgasburg down another great small dish to rave about. This week I give you a vendor newbie: Mozz Shop.

It’s one of the more intriguing additions to the fair – I could watch them churning those big globs of fresh mozzarella all day- but eating it is even sweeter.

We split the bocconcini – small marinated mozzarella balls with herbs and spices.

Easily, these were everyone’s favorite of the day: decadent but simple.

Can’t wait to try more of their delectable menu like the “Italian Corn Dogs” made with sausage and mozzarella deep fried in polenta batter.


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Posted on April 29, 2012

Restaurants »Obika Mozzarella Bar

590 Madison Ave

An entire restaurant devoted to fresh mozzarella cheese?

Yes thank you!

Obika is an Italian transplant rather strangely located in the lobby of the midtown IBM building.

Sandwiches are available to go but we relaxed a bit and ate from their sit down menu.

It took all of three seconds to decide on my order: anchovies, sun dried tomatoes and burata mozzarella though Mike’s meaty salad and Shaun’s smoked mozzarella with pesto and tomatoes were equally good (especially that smoked mozzarella).

A great, unique and comparatively affordable lunch spot in an otherwise kind of tough neighborhood for food.

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Posted on January 9, 2012

Recipes »Homemade Ricotta

from the Barefoot Contessa

Another amazing homemade delicacy from Astrid – creamy, salty Ricotta. The recipe comes from Ina Garten and is far easier than you might imagine.

It puts the store bought stuff to shame and will impress any guests or family.

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Posted on February 16, 2011

Places to Visit »Nettle Meadow Farm

Thurman, NY – Guest Written by Mike Stermer

Hidden away on a rural route in the Adirondacks, Nettle Meadow is an idealist goat farm.  Founded 5 years ago by a couple in the midst of mid life crisis, Nettle Meadow is farming at it’s best.  Not only do each of their 300 goats have names, but Lorraine, one of the co-owners who gave us a free tour, knows each and every one of their names.  The goats, along with their sheep neighbors, all lend their milk to their artisan cheeses made on the farm.  They make several varieties.  The flavored chevres that we tasted were only two days old, fresh from the goats.  They even have 3 varieties of ages cheeses, aged in the 200 year old stone basement of the farm house.  Their “Kunik” is a not to be missed semi-aged cheese with a super creamy texture.

It’s really nice to see a small family owned farm doing things with care, and worrying about quality and not quantity.  The goats are all treated quiet well.  Unlike many other farms they allow their goats to naturally grow their horns out. In the back of the farm they have 7 acres of free range roughage to roam through.  The largest and oldest of the barns they use as a sanctuary for rescue animals including a thoroughbred horse with an injured leg, cow calves, chickens, roosters, ducks and even a peacock. They even use llamas as sheep dogs to help the keep away the wilds.
Of course their cheeses can be found at local restaurants in the Lake George, but they also venture out much future than that.  NYC’s Murray’s cheese as well as many local eateries carry lines of their cheese as well.  So if you can’t make it up there for a Saturday or Sunday free tour at noon, be sure to search out some of their cheese and taste farm food done right.

Click here for the rest of Nettle Meadow Farm

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Posted on August 8, 2010