A mezze platter would not be complete without MediterraneanMarinated Cheese.  The cheese is traditionally feta but any firm fresh cheese will work;  tangy, salted yogurt cheese balls (recipe included) or queso fresca cubed (recipe included).  Serve this old-world favorite with pita bread, kalamata olives, shaved pastrami, eggplant crisps, lemon-rice dolmas, crust-less spinach quiche, tomato and anchovy bruschetta, cucumbers in tzatziki, proscuito wrapped figs or melon, lamb brochettes and steamed mussels.  Crumble marinated cheese on pizza or fresh baby greens for a touch of elegance and an incredible favor boost.

Marinated Cheese

Ingredients for 1-quart jar:

• 1 pound firm Queso Fresca or Feta Cheese cubed.  May also use Yogurt Cheese balls (recipe below) 
• 3 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves
• 1 tsp red pepper flakes (spicy), or 2 small fresh red chilies
• 2 Tbsp lemon juice and zest of 1/2 lemon
• 1 Tbsp yellow mustard seeds
• 2 tsp juniper berries (optional)
• 2 cloves garlic, sliced in half
• Kalamata Olives (optional)
• Olive oil to fill jar

Place ingredients in a large jar; cover with oil, leaving 1/2-inch head space; seal jar.  Best made 1 day ahead.  Store in cool, dark pantry up to 2 weeks.  Refrigerate for longer storage.  Let come to room temperature before serving.

Yogurt Cheese

• 2 quarts plain yogurt
• 1 Tbsp sea salt

1. Line a colander with two layers of cheese cloth or a layer of thin muslin.  Place colander over a pot or pie plate to catch the whey.   Stir salt into yogurt.
2. Pour yogurt into cheese cloth, cover top with plastic wrap to prevent drying.  Let drain in the refrigerator for 24 hours.
3. Remove cheese cloth and yogurt from colander.   Place soft yogurt cheese in a fresh single layer of cheese cloth or muslin.
4. You’ll need a cheese form and weights to press the cheese  into a firm block.  A plastic butter tub with tiny holes or a fine mesh strainer will work as a form.  Use a 28-ounce tomato can to weight down the cheese or use quart sized zip-locks (double bagged) filled with water.  Set cheese form or strainer over a bowl or plate to catch any whey during the pressing stage.
5. Set yogurt with weights in refrigerator for 24 hours. 
6. Once the cheese has firmed, make balls by rolling 1 Tbsp of cheese between your palms. 

Queso Fresca (Paneer)

• 1 gallon milk (whole or 2%)
• 1/3 cup white vinegar
• 1 Tbsp sea salt

1. Place a fine mesh strainer over a bowl or pie plate.  Line strainer or colander with 2 layers of cheese cloth or a thin muslin.
2. Place milk in a heavy bottom stainless steel or porcelain stock pot.  Bring to a lively simmer (about 195° F.) stirring frequently to prevent scalding.
3. Gently stir in vinegar and salt with a wooden spoon.  Let sit for a few minutes and curds should begin to float to the top.
4. Use a slotted spoon to skim off curds.    Place curds in prepared strainer and press down firmly with back of wooden spoon.
5. Once the prepared strainer is filled, fold cheese cloth over top of cheese.  Place a weight on top of the cheese (see Yogurt Cheese recipe above) and refrigerate for several hours.
6. Once completely chilled, slice cheese into cubes for Mediterranean Marinated Cheese. 
7. To store cheese for other uses, place in a container and pour a little cooled whey over it.

Manila clams are similar to “steamer clams” of the Pacific Northwest and “little neck clams” of New England’s Atlantic coast.  They are common fare in the South Pacific where Polynesians gather them daily and sell them in coconut-leaf baskets for about USD $2.50 a kilo (2.2 pounds).  Manila clams have a slightly thinner shell and usually measure 1 to 1-1/2 inches in diameter.  They are tender sweet morsels that cook up quickly and make a perfectly light starter dish for dinner or a main-course for lunch.  The broth made with dry white wine or vermouth plus aromatics should be mellow enough not to overpower the delicate flavor of the clams yet the aroma should be enticing enough that you’ll want to slurp it from a shell and dip into it with chunks of warm crusty bread.

Check out WholeFoods, better fish mongers or Asian/Fillipino markets.  Buy the freshest clams you can get.  They should be already cleaned but it doesn’t hurt to give them a good rinse in cold water and soak in cold water with sea salt while you prepare the rest of the meal.  Iodized salt will kill the poor creatures before they’re cooked so be sure to use sea salt.  Discard any clams that are open and do not close on their own when tapped.

Ingredients:

• 1 pound fresh manilla clams (littlenecks or steamers)
• 2 Tbsp olive oil, divided
• 2 small shallots, minced
• 2-3 cloves garlic, minced
• 2 scallions, leaves and bulbs, sliced thin
• sea salt and fresh ground black pepper to taste
• 2 Tbsp chopped parsley
• pinch of dried tarragon or few fresh leaves
• 1/2 tsp dried thyme or 1 sprigs of fresh thyme
• 2-3 dashes of Tabasco sauce or pinch of hot red pepper flakes
• 1 cup of dry white wine
• 2 cups of water
• 1 lemon, cut in wedges

Method:

1. In a large sauce pan over medium heat, quickly saute the shallots, garlic, and scallions in olive oil just until soft.
2. Add parsley, tarragon, thyme, Tabasco, wine and water.  Over medium high heat, bring to a boil.
3. Toss in the prepared clams and cover.  Cook for 5-8 minutes or just until the clams open. 
4. Remove clams from broth to serving bowl(s), stir broth with 1 Tbsp olive oil and pour over clams.  Serve with crusty bread and lemon wedges.

Variations:

1. Add 2 Tbsp of basil pesto butter in place of tarragon and thyme.  Omit second Tbsp of olive oil.
2. For a spicier version, add minced habanero, serano or jalepeno pepper to the saute.  Omit Tabasco sauce.

Ingredients:

• 2 Tbsp butter
• 1/4 lb. sliced mushrooms, crimini if possible
• 1 shallot, finely chopped
• 1 clove garlic, minced
• 1 Tbsp parsley, chopped
• Sea salt and fresh ground white pepper
• Dash of Tabasco or pepper sauce of choice
• 4 dozen snails (2 cans imported escargot snails)
• 1/2 cup heavy cream
• 2 russet or Yukon Gold potatoes, cooked and mashed with butter and cream, salt and pepper

Method:

1. Sauté mushrooms, onion, and garlic in butter.  Add salt and pepper, Tabasco and parsley.
2. Cut snails in half or quarters if they are large, add to sauté and cook over low heat for 5-8 minutes. 
3. Add heavy cream and stir gently for 1-2 minutes.
4. Serve over mashed potatoes, garnish with additional parsley.

Escargot is not for everyone but lumache made with sea snails is a gourmand’s delight.  This Italian dish is marvelous made with canned snails which are a garden variety and have an earthy flavor.  The sea snail is larger than a whelk, more meaty and similar in flavor to a whelk or conch.  If you’re lucky enough to live where sea snails obode, its well worth the effort to clean and pressure cook these beauties for lumache di mare.  

To prepare 50 sea snails, rinse and scrub the shells under cold water.  Place snails in a pan with 1/2 cup salt, 1/4 cup vinegar and water to cover.  The snails will belch out any sand.  Drain and repeat until water is clear.  Cover with boiling water and cook 5 minutes.  Drain and cool.  The snails’ doors will have opened so you need only give the shell a shake to remove the snail.  Remove stomachs and trim tough filament surrounding dark side of snail.  Place the snail meat in a pressure cooker, add 1 cup water, 1/2 cup white wine.  Cook for 30 minutes under pressure.  Remove from heat, allow pressure to dissapate completely, open pot and remove snails.  Snails may now be cooked or frozen for future use. 

The tomato sauce for this lumache di mare is robust with garlic, red chile, anchovies, fresh sage and rosemary.  Serve lumache for lunch in a rustic bread bowl along with a Caesar’s salad and a glass of wine.  Lumache also makes marvelous tapas.

Ingredients:

• 50 snails (2 cans imported escargot snails)
• 1/2 cup olive oil
• 3-4 garlic cloves
• 1 dried red chile
• 1 Tbsp anchovies
• 3/4 cup white wine
• 1 can (28oz) plum tomatoes, drained and chopped, reserve liquid
• 3-1/2 Tbsp fresh rosemary, finely chopped
• 3-1/2 Tbsp fresh sage, finely chopped
• salt and fresh ground pepper to taste
• dash or two of Tabasco

Method:

1. Saute garlic and chile in oil, add anchovy and cook 5 minutes.
2. Add wine and reduce for 5 more minutes.
3. Stir in tomatoes and reserved liquid, simmer 45 minutes.
4. Add rosemary, sage and snails last 5 minutes.
5. Add salt and fresh ground pepper to taste with a dash of Tabasco.
6. Serve 9-12 snails per person in rustic bread bowls.

Serve it as part of your party hors d’oeuvres in baby hearts of romaine or endive. Or, serve it with tortilla chips like salsa, add it to tacos or enchiladas. Stuff it in hollowed out crusty rolls with deli meats and cheeses like a muffalatta. Its a great side dish for a dinner with roasted lamb, chicken or fish. Its also a light accompaniment to a vegetarian sandwich.

Ingredients:

• 3 1/2 cups cooked black turtle beans (or 2 cans 15oz each)
• 1/2 cup sliced scallions
• 1 large tomato, seeded and diced
• 1 stalk celery, diced
• 1/2 cup cilantro, chopped
• 1 Tbsp fresh chopped mint (1 tsp dried mint)
• 1/4 cup lemon juice
• 1 or 2 dashes of Tabasco sauce
• 1/4 cup olive oil
• 1 tsp cumin
• Salt and fresh ground black pepper to taste

Method:

1. Rince black beans in a collander. Place in a bowl.
2. Add remaining ingredients and fold to combine.
3. Marinate, covered, in the refrigerator overnight or at least 1 hour before serving in order to develop flavors.