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.
Given that today is Cinco de Mayo, the anniversary of the Battle of Puebla, a day that seems to be more celebrated in the United States than in Mexico, I prepared Camarones en Mole Poblano.
I discovered this recipe in Yotam Ottolenghi’s book, Plenty. I don’t cook much tofu, but I really enjoy this dish. I adjusted the recipe slightly in my notes below. You can also modify for spiciness by adding or reducing the chiles and the black pepper. I served with steamed rice.
I’ve been practicing my Italian, with GC’s help. I found the following recipe for maltagliati al ragù di seppia online. I didn’t have time to prepare the pasta from scratch, so I used pappardelle that I had in the pantry. The sauce came out very well.
Exploring the fun and frustrations of nonprofit work
Consulting to Individuals, Foundations and Nonprofits
Alejandra's Kitchen 