Advertisements

Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Burrata And Prosciutto Bruschetta

 

The dish I’m making today is Burrata And Prosciutto Bruschetta. Let me give you a little background on Burrata cheese first. Burrata is a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside is filled with both mozzarella and cream. This gives this cheese a unique and soft texture. The mozzarella is formed into a pouch and filled with soft, stringy curd and cream. Inside each container, there are 2 mozzarella balls. This dish I’m showing you today only uses half of the mozzarella ball.

Until recently, I haven’t been to a restaurant that’s offered a dish using Burrata. I definitely wanted to recreate this dish but the biggest hurdle is being able to find this cheese. I was totally surprised to find Burrata was available at my local grocery store. Tucked away right next to the fresh mozzarella. How I missed these gems I’ll never know.

This recipe is easy to make, using a few really good ingredients. Keeping it simple is what Italian recipes do best.

Yields: 2 servings, 5 crostini per plate
Prep Time: 5 minutes
Bake Time: 12-15 minutes
Total Time: 20 minutes
Equipment: one baking sheet with a rack.

Ingredients:
1 loaf of good baguette bread, 10 toasted baguette slices, 5 per plate
1/4 cup of good olive oil
1 teaspoon Kosher salt (for bread)
1/2 teaspoon black pepper ( for bread)
1/4 cup of baby arugula leaves
2 slices of Prosciutto cut into thirds
5 mini San Marzano or grape tomatoes halved
5 tablespoons of Burrata cheese
Kosher salt- to taste
Black pepper freshly cracked- to taste

Directions:
Preheat oven to 375-degrees F.
Slice the baguette bread at a 45-degree angle into 1/2 -inch thick slices. Arrange the bread in a single layer on a rimmed baking sheet. Brush the top surface of each slice of baguette lightly with olive oil. Sprinkle with Kosher salt and freshly cracked black pepper to taste. Place into the oven on the center rack. Bake for 12-15 minutes, or until the bread is golden. Take the baking sheet out of the oven and let the toast cool slightly before adding the toppings.

Slice in half eight mini San Marzano tomatoes. In a sauté pan, on medium-low heat, add a couple of tablespoons of olive oil and the halved grape San Marzano tomatoes. Add a light sprinkling of Kosher salt and black pepper too. Toss the tomatoes around in the pan for about 2-3 minutes, just giving them enough time to softened and start to burst, then remove from the heat. Take 2 slices of Prosciutto and cut into thirds, to fit onto the toasted baguette slices.

At this point, the bread should be coming out of the oven. It’s really all about the timing. Setting the bread into the preheated oven, then sautéing the tomatoes, and slicing the prosciutto.  This allows you to complete a few easy tasks at the same time.

Once the bread and tomatoes are ready, it’s just a matter of plating the bruschetta. Take a round plate and lay 5 of the crostini in the shape of a star. Place a few baby arugula leaves on each piece of toast along with one prosciutto piece on top. Next, for the Burrata. Cut open the cheese very carefully and place a tablespoon of Burrata on top of the prosciutto. Top the cheese with two tomato halves, and finish with another light sprinkling of Kosher salt and black pepper.

There you have it! A beautiful small bite loaded with flavor, and the plates look appealing too.

Advertisements
Leave a comment »

Barley And Baby Arugula Salad

2016-01-04 15.46.37

This salad is simple, satisfying, and delicious. Warm or at room temperature, if needed,  this dish travels really well. Great as a side dish or as an entree.

Prep Time: 3-5 minutes
Cook time: 40-45 minutes
Yields: 4 servings
Ingredients:
1 cup pearled barley
1/4 cup of finely diced red bell pepper
1/2 cup of shelled edamame
1 cup of baby arugula
1 tablespoon olive oil
3 cups of vegetable stock ( optional chicken stock)
1/2 teaspoon Kosher salt
1/4 teaspoon of fresh cracked black pepper

Directions:
Place 3 cups of vegetable stock in a large sauce pan on the stove, on med-high heat, up to a boil. Add in the olive oil, Kosher salt, and black pepper. Next, add in the pearled barley and diced red bell pepper. Give that a stir and reduce the heat to low. Stirring occasionally, simmer the barley for 40-45 minutes or until the grains are tender but still chewy. After that time, if there is any cooking liquid left, drain the barley off through a sieve. Pour the cooked barley into a large bowl. Add in all the other ingredients, and toss. The warm barley will wilt the baby arugula nicely. At this point, while salad is still warm, season to taste if needed.

Leave a comment »

Tomato Caprese Burgers

Image

The most important tip I can give about making the perfect burgers, I learned from the master. The master being Bobby Flay. Don’t misunderstand me, he didn’t personally teach me, all though that would’ve been awesome. I just watched a show he did on grilling burgers. If there is anyone on this planet that can make and grill the perfect burger it’s him.

Place all the ingredients (or flavorings) you want, to add to the ground meat, into a large bowl, and mix. Next, add the ground meat to the bowl, mix gently with a fork incorporating all the ingredients throughout the meat. This allows for the meat not to be over mixed or compacted by overmixing it your hands. Use a large ice cream scoop to ensure the burgers will be the same size.

Patty them gently, with your finger press the center of the patty making an indention, like a dimple. This will stop the burger from shrinking will cook evenly throughout. Crazy right? Believe me when I tell you this works every time.

Image

Yields: 6 patties, about 2 inches thick
Prep Time: 10 minutes
Cook Time: 9-10 minutes

Ingredients:
2 pounds ground meat, choice of pork, chicken, turkey, or beef
2 cloves freshly grated garlic
2 tablespoons onion powder
1 tablespoon Kosher salt
1 1/2 teaspoons freshly cracked black pepper
4 dashes Worcestershire sauce
2 tablespoons good ketchup
2 large beefsteak tomatoes, 6 slices, 1 inch thick
6 slices fresh Mozzarella, 1 inch thick
2 cups Arugula leaves
6 Brioche Buns, toasted
balsamic glaze, optional

Directions:
Place all the ingredients (flavorings) you want, to add to the ground meat, into a large bowl, and mix. Next, add the ground meat to the bowl, mix gently with a fork incorporating all the ingredients throughout the meat. This ensures this meat is not over mixed or compacted, by using your hands. Use a large ice cream scoop to scoop the meat from the bowl. This will ensure the patties are the same size.

Patty the meat gently,  then with your finger press the center of the patty making an indention, a dimple. This will stop the burger from shrinking will cook evenly throughout. Crazy right? Believe me, when I tell you, this works every time.

Optional: Season both sides of your patties with Kosher salt and black pepper after you’ve brushed them with Canola oil, then place on the hot grill.

Whether you’re using an inside or outside grill, first, make sure the surface is nice and hot. Lightly brush each side of your burger patties with Canola oil and place it on the hot grill. Do not touch them no matter how bad you want to. You should only flip the burger once.

Cook the burgers on the first side for 5 minutes before flipping. I grilled the patties on the other side for another 3-4 minutes. After that, I transferred them to a large plate, covered them with foil, and let them rest for 10 minutes.

While the burger patties are resting, butter the Brioche buns, place them on the grill.

To assemble the burgers. Toast the buns. Lay the bottom toasted bun on the plate. Add the burger patty,  fresh Mozzarella, slice of tomato, drizzle of balsamic glaze (optional) a few leaves of fresh arugula, and finally the top bun.

Serve hot.

Follow this method every time and you’ll have the perfect burgers. Thanks, Bobby Flay!

 

 

 

Leave a comment »

My Arugula And Apricots With A Lemon Vinaigrette

Image

This salad is so simple and so flavorful, it’s my favorite and if you love all kinds of salads, you’ll love this one. Just place some arugula, thinly sliced red onion, some fresh apricots. A few raspberries, and finally some pistachios for crunch. The colors are vibrant and the textures are vast, and that’s what makes a great salad. In a measuring cup, or small jelly jar with a lid add 1 tablespoon of Agave nectar, 4 tablespoons or 1/4 cup of fresh lemon juice ( 3 lemons) 1 tablespoon of Dijon mustard, 1 teaspoon of Kosher salt and 1/2 a teaspoon of black pepper. Whisk all this together really well and then start to drizzle in the E.V.O.O about 1/2 a cup ( I like 1 part acid 2 parts oil)  while you’re continuously whisking. You’ll see the dressing come together. That’s all there is to it. Spoon the dressing on and enjoy.

Leave a comment »

%d bloggers like this: