I had warm citrus and herb-marinated olives at Pizzeria Delfina the other night that I really liked. I decided to try and recreate at home. I simply placed Castelvetrano olives that had already been cured in lightly salted brine in a small bowl, drizzled with extra virgin olive oil, added a few strips of Meyer lemon peel, mustard seeds, fresh bay leaves, garlic cloves and chile de arbol. I gently stirred to combine and stored in the refrigerator in a glass jar. I plan to serve warm or at room temperature, with some good bread to dip into the oil.
I tend to be fairly traditional when it comes to preparing Mexican dishes, but this twist on guacamole by Chef Roberto Santibañez caught my attention. Blue cheese and avocado make for a great flavor combination.
GC introduced me to serving figs with burrata. For this dish, simply tear ripe figs in half and arrange on a platter around large pieces of burrata. Sprinkle with crispy rosemary (fresh rosemary that has been sautéed with olive oil over medium heat until crisp and then patted dry with a paper towel), season with salt and pepper, and drizzle with olive oil. Serve with fresh bread and a nice bottle of wine.
If you start with good ingredients, dinner often makes itself. Tonight, I simply sliced some beautiful heirloom tomatoes and arranged on a platter around a large ball of burrata, drizzled with extra virgin olive oil, and sprinkled with torn basil leaves, gray sea salt and a little black pepper. I served with freshly baked bread.
Plantain chips are an easy, delicious snack. Many recipes call for frying the fruit, but I prefer to bake. These chips can be prepared with any seasonings you enjoy, from chili powder to cinnamon. Today I simply used flaky sea salt and freshly ground black pepper.