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Let's Dish With Linda Lou

Taste The Love

Burrata With Peaches

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A “small bites” or Tapas-style dishes are really popular in Spain. Here in Orlando, I’ve noticed new Tapas wine bars popping up everywhere. As I was checking out one of these wine bars, near my house. I looked over their menu and the dish that caught my eye was the Burrata With Peaches. I left there and headed right to my grocery store. This time of year fresh peaches is not in season. The next best option, frozen. Listen, don’t be afraid of using frozen fruit, they’re a really great substitute when you can’t find fresh.  Frozen fruit and berries are picked at the peak of freshness and are delicious.

I’m going to show you using peaches and burrata with a few added ingredients makes the perfect salad. Burrata With Peaches compliment each other so well it blows my mind.

A really unique ingredient I’m using in this dish is the Goji berry. Now, these berries can be found at Whole Food Markets, where they offer unique and organic nuts and berries. It’s best to store Goji berries in the refrigerator for longer shelf life. The Goji berry is packed with antioxidants and a great addition to any salad. You could, of course, substitute fresh blueberries, dried cranberries, even a few pistachios, whatever you like.

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Arugula

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Burrata And Peaches

 

 

 

Prep Time: 5 minutes
Inactive Prep Time: Overnight
Yields: 2 servings
Equipment: large mixing bowl, Microplane, 2 salad plates

Ingredients For Two Servings:
1 package frozen peaches, thawed

7 wedges per plate
1cup of baby arugula leaves, 1/2 cup per plate
2 tablespoons of Goji berries (substitute fresh blueberries or dried cranberries), per plate
2 tablespoons chopped pistachios (optional) per plate
1 teaspoon of Fresno chili, seeded and minced, divided (optional)
1 teaspoon of lemon zest, per plate
a spritz of fresh lemon juice (1 wedge of lemon juice) per plate
2 tablespoons of honey, 1 per plate
2 (4-ounce) balls of Burrata cheese, 6 tablespoons per plate
Kosher salt to taste, per plate
Freshly ground black pepper to taste, per plate

Directions:
The night before, fill a bowl with your frozen peaches. Let them thaw overnight in the refrigerator. Drain the peaches into a bowl the next day.

Arrange 5 to 7 peach wedges, on a salad plate, in a star-like formation. Next, add tablespoons of Burrata cheese over the top of the peaches. Add grated lemon zest, letting the zest flakes fall where they may. Gently drop the berries all over the dish so they fall nestling themselves throughout the peaches and Burrata. Then add the delicate baby arugula leaves. Finally, sprinkle with Kosher salt,  fresh ground black pepper, and a drizzle of honey. When you’re ready to serve, squeeze a wedge of lemon juice over the top.

Light and delicious, my Burrata With Peaches is another example of how using really good ingredients makes all the difference in the world.

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Melissa In LA, California

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While Melissa was in LA, she stopped in at a few hot spots, One was Sage a plant-based bistro. Their style of food is Gourmet, Raw, Vegan, and Organic. Here’s a peek into this restaurant.

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This is their vegan tuna sandwich.

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The tuna is made from jackfruit, pretty interesting.

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This is their sage avocado bruschetta and fried artichoke hearts.

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Wow!, those dishes look so good, even for a meat-eater like myself, I would definitely love to try each one of those. For dinner, they all decided on French cuisine. Republique Restaurant in LA. This place is Amazing!!  Here is a look at this restaurant.

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Here is a look at their menu.

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This dish is the roasted broccoli and cauliflower salad at Republique.

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Their Charcuterie Room is displayed for customers to see.

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Growing up, my father did a lot of traveling for his job and had the opportunity to dine at some of the best restaurants all over the United States. I’m so happy that my daughter is able to do the same thing today.

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