Posted at 11:54 am , on August 20, 2019
It’s been awhile since I’ve added a recipe. My kitchen has been under construction since mid May which we estimated to complete over a couple month’s. Sometimes well made plans don’t always work out though. We fell behind schedule but hope to have the total remodel completed by the end of August. Joe and I are doing a lot of the work ourselves with a little bit (actually big) help of a contractor who is helping to make it all happen. I haven’t had my stove hooked up until recently but without a sink to clean up, I’ve been making do with a more simple menu, meals that don’t require a stove or extra dishes. I shouldn’t complain though, it’s summer after all and most days I can grill outdoors. This weekend I was inspired by a recipe from “Fork in the Kitchen” , a Burrata Pesto Tomato appetizer that was so visually appealing, I had to give it a try. I tweaked the recipe so that it required no cooking and it turned out oh so good! Once you taste the creamy burrata cheese with freshly made pesto and sun-dried tomatoes layered on soft french bread it’s hard to stop!
Posted at 1:14 pm , on August 25, 2017
Over the years I have experimented with many ways to make pizzas from scratch. Whether it’s the ingredients in the dough or the way it is cooked there are always subtle differences in the taste and texture. These days I cook pizza at a high temp which really makes my kitchen hot so the next best option is the outdoor grill. This pizza I call rustic simply because of the way it looks. It’s not the prettiest pizza by far but it was so good there wasn’t a slice left on the table. I picked up some heirloom tomatoes and roasted them in the oven with some salt, pepper and a sprinkle of parmesan cheese. And I tried a new cheese, Burrata cheese, which is similar to fresh mozzarella but it has a creamy center. You can’t slice it, you have to spread it and I wondered if I might have made a mistake using it. But it turned out better than I had expected especially in how it tasted. I thought it would be too thin and run over the edges of the dough but those fears were unfounded. The texture remains creamy but resembles the flavors of fresh mozzarella. One more note, I added fresh basil to one pizza after it came off the grill and the other I layered on the pizza to wilt on the grill. My own preference was that the fresh basil tasted better, just something about the fresh basil taste made it for me. So whenever your pizza cravings come calling in the summer, be sure to try one on the grill. You will absolutely love it!!