Making mozzarella can be tricky but when I found some buffalo's milk I was determined to give it a go. Using just citric acid and rennet to set the milk, I managed to eventually produce a small but perfectly-formed ball of mozzarella cheese.
Chicken Galantine and Duck Roulade were such great temptations, I made both. Aside from the duck, most of the ingredients were local, including the morels. Although time-consuming, I would do it again for both the flavor and unique presentation.
This month's challenge was to stretch a cut of meat to its absolute limit. Enter duck legs roasted low & slow in their own fat until they become a pot of ducky love. For a dinner that's sure to wow, serve taco-style with duck fat fried chickpeas.