We made a pound of fresh mozzarella today using Ricki Carroll's 30 minute recipe - we did it without the microwave to see if we could make it work. It took a bit of figuring out, but the key seems to be heating the curds with the 175F water. That made everything come together wonderfully. Michael, of the asbestos hands, did a great job pulling and stretching the cheese. The cheese was great in an Insata Caprese with fresh tomatoes and basil. We still have half a pound left for more good eats.
The main course for tonight was pasta with tomato sauce al forno - check out Lidia Bastianich's website http://www.lidiasitaly.com for the recipe. It is fantastic!