Tag: Tomato

Fourth of July Caprese Salads

I’m baaaaaack! I have been feverishly working on my first cookbook, Cake for Breakfast. It’s great and I know you are going to love it.  I thought maybe writing it was the hard part, but now I’m looking for an agent. This is hard. It’s a leap of faith that someone can really see who you are and hear your voice from a flat piece of paper. Once the right agent and I find each other, I will let you know when the book is coming out.

In the meantime, it’s almost July fourth and you’re probably looking for something “theme like” to serve or take to a party. I’m simply arranging a tray in the shape of an American flag using raspberries, white chocolate covered pretzels and a bowl of blueberries.  It’s super easy. Just cover it with some plastic wrap and it’s totally portable.

I know it’s kitschy, but I like the idea of doing a red, white and blue item. This year my head is in a farm to table place, so I started playing with the idea of a spiralized veggie pasta salad. I stumbled on the blue, so I just kept brainstorming. I think I have come up with a great idea… Red, White, and Blue Caprese Salad.

What I love is that you can do a lot of customization on this yourself. I’m doing burrata, tomatoes and a savory blueberry sauce. You could do strawberries, a vanilla meringue, and a sweet blueberry sauce or mix it up with the strawberries and a slice of mozzarella. You’ve got a lot of options.

For serving or taking, just stack them on a platter.  You can drizzle the sauce and then have some extra on the side. You can serve them on crostini or just as the stacks.

Have a safe and tasty Fourth of July!

Fourth of July Caprese Salads
Print Recipe
Servings
8 individuals
Servings
8 individuals
Fourth of July Caprese Salads
Print Recipe
Servings
8 individuals
Servings
8 individuals
Ingredients
Servings: individuals
Instructions
  1. In a small saucepan, heat the olive oil. Cook the shallot until just transparent.
  2. Add the bluberries, vinegar, sugar and thyme. Stir together and add salt & pepper.
  3. Cook for 5 minutes or until thickened. Mash the blueberries a little bit when stirring. Let cool.
  4. While the sauce is cooling slice the tomatoes in 1/8" slices. Take the burrata by 2 Tbs. pinches and stack on tomatoes. Sprinkle with a nice finishing salt like fleur de sel or maldon.
  5. Drizzle cooled sauce over stacks. I like to use a white platter.
  6. Serve as is or with toasted crostini. Enjoy!
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Fall Comfort and Friends

In L.A. Halloween is the earliest we start to see Fall. For me it is also when I start looking to gather my family and friends together. There is no better way to get people together than a warm cup of soup and a comfort sandwich. So when the kids start collecting candy, I start making soups.

A soup and sandwich combo is perfect because it gives me an excuse to get up from the table and not be the only one in the kitchen. I love the idea of inviting everyone into the kitchen to ladle up a bowl of warm tomato soup and help themselves to my Panini bar, to make their own sandwich.

I found and interesting tomato soup mash up with French Onion Soup. It sounded great but had a lot of steps. Unless, it’s a holiday that is not how I want to spend my time in the Fall. I took the lead from Poole’s Diner in North Carolina and made it my own. The best is caramelized onions and the sweetness they add.

In addition to putting out a beautiful selection of meats, cheeses, breads and toppings, for the Panini bar, I also make these Grilled Cheese Roll-ups. They’re super easy and the kids love to be able to grab them and run out the door to Trick or Treat. Don’t tell the kids but I actually put a little bit of Dijon on the bread before it cooks.

I hope you all have a fabulous Fall season and a scary Halloween.

Roasted Tomato / French Onion Soup
Print Recipe
Servings
6 bowls
Servings
6 bowls
Roasted Tomato / French Onion Soup
Print Recipe
Servings
6 bowls
Servings
6 bowls
Ingredients
Servings: bowls
Instructions
  1. Preheat oven 425°
  2. Toss together tomatoes, garlic, olive oil, kosher salt and pepper.
  3. Roast for 20 - 30 minutes.
  4. Remove from oven and add to soup pot with chicken stock, bay leaves and butter.
  5. Bring to a boil then reduce heat and simmer for 15 - 20 minutes.
  6. While soup is cooking: Heat the vegetable oil in a heavy skillet, over medium heat.
  7. Add onions and 2 tsp. salt. Turn heat to high and stir for 1 minute to coat onions evenly with salt and oil.
  8. Reduce heat to medium/low and cover pan. Cook covered for 20 minutes.
  9. Uncover and continue to stir and cook until onions are thick and a deep brown color. Set aside.
  10. Remove bay leaves. Use immersion blender and blend to desired consistency. I like mine a little rustic.
  11. Add the caramelized onions and stir to incorporate and heat onions, if they've cooled. At this point you can add cream, if using.
  12. Stack 2 baguette slices in each bowl, with 1 T. of cheese between each layer and on top.
  13. Ladle the hot soup around the bread.
  14. Place bowls under the broiler and cook for 2 - 3 minutes until the cheese is bubbly and browned. This is easier if you put the bowls on a sheet pan.
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Grilled Cheese Roll-Ups
Print Recipe
Servings
6 sandwiches
Servings
6 sandwiches
Grilled Cheese Roll-Ups
Print Recipe
Servings
6 sandwiches
Servings
6 sandwiches
Ingredients
Servings: sandwiches
Instructions
  1. Use a rolling pin, to roll slices of bread to 1/4" thickness.
  2. Spread each slice with a tiny bit of Dijon mustard, optional.
  3. Place 1 lice of cheese on each bread and roll tightly.
  4. Melt 2 T. of butter in a large fry pan over high heat.
  5. Add roll-up to pan and cook until all sides are golden brown and cheese is melted. You may have to do a few at a time and add more butter if needed.
  6. Serve immediately
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