Burrata Caprese & Prosciutto Bruschetta

July 9, 2016July 11, 2016 The Culinary Chronicles1 Comment

If you pop by mi casa in the summer, you’ll always find the kitchen stocked up on fresh basil, sweet tomatoes, cheeses and charcuterie. They are my absolute go-to ingredients during the warmer months when produce is beautiful at my local farmers markets.

That’s when I crave bright and fresh dishes that are relatively low fuss to make but still pack tons of flavor. Which means my summer lovin’ romance with Caprese kicks in again…..

Typically caprese consists of sliced tomatoes, sweet basil and fresh mozzarella. But these days I’ve been swapping out my usual Mozzarella di Bufala with Burrata.

Burrata is also a soft Italian cheese that looks like fresh mozzarella but friends, it’s more—so much more! The exterior is made from mozz’ but then it’s formed into a round pouch and filled with a luscious mixture of cheese and cream.

It’s rich, decadent and yet somehow light at the same time. I know–magic, right?

So magical that I’ll be sharing three different ways that you can enjoy this flavor combo. And you can be sure as heck that I added prosciutto to the party!

First up – Bruschetta.

This is the simplest of the three dishes that I’ll be sharing but I’ve got to be honest, I’ve made this at least 2-3 times a week for the past month. I’m a gal out of control but trust me–it really is that good!

Check out that cheesy goodness!

D-R-O-O-L-S.

I like serving this on a large slice of baguette as a main dish—protein, veg, cheese and carb. Major food groups, right?

Though if you prefer to go with the appetizer route, serve them as crostini on smaller “crusts of bread”. That bite would definitely pack quite the punch.

Just be sure to have a chilled glass of vino to go along with it all.

Salute!

Stay tuned—Burrata Caprese Bucatini is up next!

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Burrata Caprese & Prosciutto Bruschetta
Serves 1

Ingredients:

1 heaping cup diced tomatoes*
1 small garlic clove, finely minced
2-3 pinches kosher salt
2-3 pinches black pepper
extra virgin olive oil, divided
5 large fresh basil leaves, julienned – more to garnish
1 large slice of baguette bread, approximately 1 inch thick and 5-6 inches long
2-3 ounces fresh burrata cheese
1 slice prosciutto, torn into pieces
2 pinches red pepper

In a small bowl, mix together the tomatoes, garlic, kosher salt, black pepper, ½ tablespoon extra virgin olive oil, and julienne basil. Set aside.

Brush both sides of the baguette slice with olive oil and broil in the oven until golden brown.

Taste the tomato mixture and add additional kosher salt and black pepper as needed. Pile the mixture on top of the toasted baguette slice. Top the with the burrata cheese and torn prosciutto.

Drizzle the bruschetta with additional extra virgin olive oil and sprinkle with red pepper. Garnish with additional basil leaves.

Enjoy!

*If I can find them, I like using small heirloom tomatoes as they are often times sweeter but Romas or other ripe tomatoes are just as delish.

Condiments/Sauces

Fresh and Easy Pico de Gallo

June 14, 2016 The Culinary Chronicles1 Comment

My confession….

I’ve made pico de gallo at least once a week for the past month.

I can’t help myself — I’m a woman out of control!

Though in my defense, the tomatoes have been beautiful lately—and pico de gallo can be added to everything!

Of course they’re perfect in tacos, quesadillas, burritos, and nachos. It gives an added punch to breakfasts – omelettes, poached eggs, huevos rancheros. And I particularly love to put a few spoonfuls over grilled chicken or broiled fish.

After all of the pico I’ve gone through, I realized that I’ve never posted a recipe for my basic, tried and true version of it. All of the ingredients are standard items I always keep on hand but it’s just as easy to doctor it up if you’re feeling fancy.

Add some cubed mangoes for a tropical spin.

Diced watermelon to the mix just screams summer loving!

Some ripe avocado would add a creamy texture to the bright pico.

And let’s not forget the option of Fresh Corn Pico de Gallo.

Super easy to pull together and should definitely be a staple in your fridge — at least for the Summer!

Happy Taco Tuesday!

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Fresh and Easy Pico de Gallo
Makes approximately 4 cups

Ingredients:

3 cups diced tomatoes*
½ cup finely diced red onions
½ – 1 tablespoon finely minced jalapeno pepper (depending on preferred heat)
2 cloves garlic, finely minced
½ cup chopped fresh cilantro leaves
1 tablespoon fresh lime juice
1/8 teaspoon ground cumin
2-3 pinches cayenne pepper (optional)
kosher salt
black pepper

In a bowl, combine the tomatoes, onions, jalapeno, garlic, cilantro, lime juice, cumin, cayenne, ½ teaspoon kosher salt and 1/8 teaspoon black pepper. Cover with plastic wrap and refrigerate for at least 1 hour. Before serving, check for seasonings and add extra salt kosher salt or black pepper as needed.

*scoop out the seeds of the tomato and discard before dicing

Condiments/Sauces

Oven-Roasted Tomato Salsa : Cinco de Mayo Countdown Begins!

April 28, 2014April 29, 2014 The Culinary Chronicles6 Comments

Alrighty Folks, it’s time to get organized because Cinco de Mayo is exactly one week away!

What have y’all got planned? Is the menu set yet?

Because if not–you’re in luck!

For the next week I’ll be posting muy delicioso menu ideas to ensure that your Cinco de Mayo festivities will be filled with good eats and thirst quenching cocktails.

To start off a fiesta, you’ve got to have chips and dips. I recommend dunking your crispy tortilla chips into a Roasted Poblano Guacamole, Fresh Corn Pico de Gallo, or this mouth-watering Oven-Roasted Tomato Salsa.

Because this gal is ALL about salsas.

I usually make my standard salsa using canned plum tomatoes. It’s super easy to whip together (thank goodness for food processors!) and I smother everything with it. Over grilled proteins (fish, chicken, beef), inside tacos and burritos and of course–with chips.

I decided to make a small tweak to my go-to salsa recipe by swapping out the canned tomatoes with oven-roasted tomatoes. By roasting the tomatoes in the oven, it concentrates the flavor and adds a different layer to the salsa. It’s still easy to make but it does use a good amount of fresh tomatoes (they shrink through the roasting process) and you need to wait about an hour for them to get their roast on in the oven.

The salsa can be kept in the fridge for about a week and actually tastes even better the day after you make it as the flavors have time to marry. But let’s be honest, you and your peeps will gobble down this salsa so fast that I doubt it will be in the fridge that long.

And with that, let the official countdown to Cinco de Mayo begin!!!!

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Oven-Roasted Tomato Salsa

Ingredients:

4 pounds plum tomatoes, cut in half, seeds removed
1 large jalapeno pepper, sliced in half
olive oil
kosher salt
black pepper
½ small yellow onion, quartered
2 scallions
2 large garlic cloves
1-2 small serrano chile peppers, seeds removed (depending on your preferred heat level)
1 teaspoon cumin powder
¼ teaspoon chile powder (optional)
2 pinches sugar
zest of one lime
1 tablespoon fresh lime juice
½ bunch cilantro (about 1½ cups)

Preheat the oven to 350 degrees F.

Place the tomatoes and jalapeno in a single layer, cut side up, on baking sheets. Drizzle olive oil over them and sprinkle with kosher salt and black pepper. Roast for 60-70 minutes until the tomatoes have become slightly browned and shriveled. Allow them to cool until room temperature.

Put the roasted tomatoes, jalapenos, ½ teaspoon of kosher salt and the remaining ingredients into the bowl of a food processor. Pulse until desired consistency. Taste the salsa and add more kosher salt and black pepper as needed. The flavors will intensify as the salsa flavors marry.

Pour the salsa into a container and refrigerate for a few hours before serving.

Pastas/Noodles · Vegetables/Vegetarian

15-Minute Vegetarian Pasta

April 18, 2014April 18, 2014 The Culinary ChroniclesLeave a comment

I am ALL about fast meals during the week days. Delicious goodness that can be whipped up in a flash using minimal ingredients and the least amount of dishes.

Because if I haven’t told you before, I absolutely loathe washing dishes. I would pretty much rather wash anything else…….laundry, my car, Bella (my pup)–heck, washing an elephant would be infinitely more enjoyable than doing dishes.

Back to food……….

Pastas are one of my go-to quick fixes where I can throw anything together for a fulfilling meal. This 15-Minute Vegetarian Pasta is so easy to make and can really be modified to whatever you have in the fridge. The end results is a great dish that is rather light and would be perfect for a warm summer night with a glass of pinot grigio in hand. And coming from a carnivorous gal, you won’t even miss the meat while you get down on a big ol’ bowl of this deliciousness.

Have an awesome Friday folks and enjoy your Easter Weekend!

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15-Minute Vegetarian Pasta
Serves 2

Ingredients:

kosher salt
4 ounces dry linguine or spaghetti pasta
2 tablespoons unsalted butter
3 tablespoons olive oil
¼ cup chopped shallots
½ tablespoon minced garlic
¼ teaspoon red chili flakes
¼ cup white wine
1½ cups grape tomatoes
3 heaping tablespoons grated parmesan cheese
black pepper
2 handfuls (about 2 cups) fresh arugula leaves

Boil the pasta for approximately 8-10 minutes in salted water until al dente. Drain the pasta and reserve ¼ cup of the starchy water that the pasta was cooked in.

While the pasta cooks, melt the butter with the olive oil over medium heat in a large skillet. Add the shallots and sauté for 1-2 minutes until they start to become translucent. Add the garlic, chili flakes and cook for an additional minute. Pour in the wine and bring it to a boil. Add the tomatoes to the skillet. Stir and cook for about 2 minutes until they begin to burst.

Pour the starchy pasta water into the skillet. Once the liquids start to boil, toss in the pasta and sprinkle in the parmesan. Vigorously toss the cooked pasta to evenly coat it with the sauce. Check for seasonings and adjust with kosher salt and pepper accordingly. Toss in the arugula leaves and plate the pasta to a dish.

Serve immediately.

Condiments/Sauces

Homemade Marinara Sauce

January 6, 2014January 6, 2016 The Culinary Chronicles11 Comments

I make a lot of pastas and pizzas…. A LOT.

But I can’t help it – I’m Italian! Well, pretty sure I was in a past life at least.

So when a gal cooks a ton of pastas and pizzas, a gal has got to have a trusty marinara sauce that she can rely on. And I just so happen to have a great one that’s quite easy to make, especially in large batches.

Here’s how….

First, wrangle up some basic ingredients. A few aromatics, a couple of herbs & spices and of course, tomatoes. I prefer San Marzano tomatoes but any canned plum tomato will be fine.

Heat a few tablespoons of olive oil in a large pot and cook down some onions and garlic. Throw in some red chili flakes, oregano, fennel seeds and cook for an additional minute or two.

While the aromatics are doing their magic, crush up a few cans of tomatoes. And because it’s fun to play with your food, I use my hands to do this.

Add the crushed tomatoes and the juices to the pot and stir in some chopped Italian parsley and bay leaves.

Simmer the ingredients, partially covered until it has reduced and thickened.

Add the basil and puree the ingredients until smooth. Season with additional salt, pepper and that’s it!

Simple to make and a delicious addition to any recipe that calls for a marinara. The sauce also freezes beautifully so you can always have it on hand.

Told ya it was easy.

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Marinara Sauce
Makes about 6 cups

Ingredients:

3 tablespoons olive oil
1 cup diced onion
4 garlic cloves, minced
1/2 teaspoon red chili flakes
1/2 teaspoon dried oregano
1/4 teaspoon fennel seeds
2 28-ounce cans whole, peeled San Marzano tomatoes (or standard plum tomatoes)
2 tablespoons chopped Italian parsley
2 dried bay leaves
1/4 cup chopped basil leaves
kosher salt and pepper
1 tablespoon sugar, as needed

In a large pot, heat the olive oil over medium heat. Add the onions, garlic and cook for 3-4 minutes until they have become soft and translucent. Stir in the red chili flakes, oregano, fennel seeds and cook for an additional 1-2 minutes.

While the aromatics cook, pour the tomatoes into a large bowl with its juices. Using your hands, crush the tomatoes and discard any tough core pieces that may remain. Pour the crushed tomatoes and juices into the pot. Stir in the parsley and bay leaves. Allow the contents to come to a soft boil. Lower the heat to medium low and simmer, partially covered.

Allow the sauce to simmer for 30-40 minutes, occasionally stirring. Once the sauce has thickened and reduced, remove the pot from the heat and stir in the basil leaves. Remove and discard the bay leaves. Using an immersion blender (or standard blender), puree the sauce until smooth. Season with salt and pepper as needed. Depending on the tomatoes, you may need to add a bit of sugar to cut down some of the acidity.

The sauce can be used immediately or can be refrigerated in airtight containers for up to 3 days. You may also freeze the sauce for up to a few months, however, this recipe is not intended for pressure canning/jarring. Pressure canning/jarring recipes require a high amount of acidity to avoid harmful bacteria.

Giveaways · Vegetables/Vegetarian

Grilled Cheese with Avocado & Tomatoes + Cuisinart GIVEAWAY!

March 4, 2013March 12, 2013 The Culinary Chronicles124 Comments

I love experimenting with new recipes. It’s challenging, fun and when the dish is successfully completed, it’s totally gratifying.

But after a long day, week, or heck–even an afternoon, all I want to eat is something quick and comforting. Fried SPAM with rice, instant spicy ramen or a trusted ol’ sandwich. And for me, the latter usually means a BLT or a grilled cheese of some type.

One of my fav grilled cheeses is so simple but deliciously satisfying. It’s made with Kings Hawaiian sliced bread that has been lightly buttered and then grilled with pepper jack cheese, thin slices of Roma tomatoes, sliced avocados, and a thin spread of grainy mustard. So.Freaking.Good.

In honor of the humble sandwich, one of our rad readers will have the chance to win a Cuisinart Griddler® Grill & Panini Press!

Isn’t she a beauty?! Not only will you be able to whip up the most delectable sammies but you can also remove the plates to grill burgers, steaks, and anything else that your heart may desire. Now that is multi-functional!

~~How to enter:~~ This GIVEAWAY is now closed. Thanks for entering!

Leave a comment and tell us what is your favorite sandwich.

For extra chances to win, leave a separate comment for each indicating which of the below you did:

Subscribe to The Culinary Chronicles & get automatic emails when new posts are published (If you already Subscribe, leave a comment indicating so);
Like our Facebook Fan Page (If you already “Like” us, leave a comment indicating so); or
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The deadline to enter is Friday, March 8th at 5pm (PST) and the winner will be notified the next day.

Best of luck, Friends!!!!

Breakfast/Brunch

Poached Eggs with Vegetable Medley and Arugula Pesto

October 12, 2012 The Culinary Chronicles33 Comments

I could eat breakfast all day long. Savory items, sweet items….so many options! And what other meal can you order a dessert for your main entree? (French toast, pancakes and all other types of sweet goodness…)

My only problem is that I can rarely eat breakfast first thing in the morning. At most I’ll have coffee or a smoothie because it takes a few hours for my tummy to wake up.

But that is why Brunch is so brilliant!

You get the chance to enjoy all the delish breakfast-like dishes hours after you manage to roll out of bed. And the icing on the cake? It’s totally acceptable to start sipping on cocktails way before noon!

At brunches, I tend to gravitate towards any and all types of Eggs Benedict dishes. Rich and decadent hollandaise sauce with an ooey-gooey poached egg—how could you go wrong with that?!

This wonderful offering is a nod to my beloved Eggs Benedict with an attempt to make a slightly figure-friendly version by swapping out the hollandaise for pesto. Now before you start getting all worked up, I realize pesto isn’t totally healthy but it’s a tad lighter than the (mouthwatering) egg yolk and butter laden sauce. The bright herbaceous flavor also helps balance the rich egg yolk. And since I had some great veggies on hand, I thought they would make a wonderful base in lieu of the muffin.

The next time you host brunch, consider making this rustic beauty! It’s quite simple but really is a showstopper that will definitely impress your guests.

And of course, Mimosas are a MUST. Or a Bloody Mary. Or an Irish Coffee. Well…you get my drift.

Happy Friday Friends…and make time for Brunch this weekend!

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Poached Eggs with Vegetable Medley and Arugula Pesto
Serves 2

Ingredients:

Arugula Pesto
2 Packed Cups Fresh Arugula Leaves
1/2 Cup Sweet Basil
½ Cup Roasted Pine Nuts
2-3 Garlic Cloves, finely diced
½ Cup Grated Parmesan Cheese
Juice from 1/2 Lemon
Approximately ½ – ¾ Cup Extra Virgin Olive Oil
Kosher Salt and Pepper to taste

Vegetable Medley
1 Shallot, finely diced
2 Garlic Cloves, finely diced
2 Cups Crimini Mushrooms, roughly chopped
1 Cup Grape Tomatoes, quartered
1 Ripe Avocado, diced
Lemon Juice
Kosher Salt
Black Pepper
Olive Oil

Poached Eggs
1 Teaspoon White Vinegar
2 Fresh Eggs

Prepare the pesto. In a food processor, pulse garlic and pine nuts. Add arugula, basil, cheese, lemon juice, and salt/pepper. With the food processor on, stream in olive oil and blend until the pesto is fully incorporated. Be sure to scrape down sides in between steps. More olive oil can be added if a smoother, loose texture is desired. Refrigerate until ready to be used.

Bring a heavy saucepan that has been filled with a few inches of water to a rolling boil. Add in the vinegar and slightly lower the heat. Crack an egg into a small bowl. Take a spoon and swirl it around quickly in the saucepan to make a whirlpool of the water. Slowly pour the egg into the middle of the whirlpool. The movement of the whirlpool will help the egg form but you can also use a spoon to help it along. After about 3-4 minutes, use a slotted spoon to remove the egg and drain on a paper towel. Repeat with the other egg. Cover the saucepan and turn the heat down to low to keep the water warm.

In a large skillet, heat two tablespoons of olive oil. Saute the shallots and garlic over medium heat until softened, about 3-4 minutes. Add in the mushrooms and continuing cooking for an additional 4-5 minutes. Remove from heat and toss in the avocado and tomatoes. Season with salt, pepper, and a few squeezes of lemon. Toss to incorporate.

To serve, add a few spoonfuls of the vegetable medley to a plate. Using the slotted spoon, dip one of the poached eggs into the hot water to warm the egg and blot dry. Place the egg on top of the vegetables and generously spoon the pesto on top. Repeat with the 2^nd dish. Enjoy!

Vegetables/Vegetarian · Vietnamese

Đậu Hũ Sốt Cà Chua (Vietnamese Style Tofu with Tomato Sauce)

May 24, 2012May 24, 2012 The Culinary Chronicles3 Comments

What is your Comfort Food?

Mac ‘n Cheese? Chicken Noodle Soup? PB and J sammies?

No matter what it is—one thing holds true for everyone. Comfort Food does exactly what it’s named for….it brings us comfort—and perhaps transports us back to a time of happiness, safety and love.

And for me, that is what Vietnamese food is.

It’s about the “everyday” dishes my family would sit down to at dinner time. A plethora of dishes to be eaten with jasmine rice….fried fish, stuffed squid, various stir-fry veggies, soups, and stinky stuff that just tastes so damn good. And wouldn’t you know it? When I was young, I would complain all the time about it to Mom and say “cơm (rice) again?!” Because at that time, I wanted to eat what all my friends were eating…spaghetti, pizza, burgers, etc. But Mom would always say, “Just wait—one day, you’ll miss this”. And darnit! She was right! Moms…..how do they just know?!

This simple tofu dish is something we would eat quite often. It’s quick and tasty—balancing salty and sweet together. I cheat and buy already fried tofu squares at my local Asian markets which makes this dish SUPER quick and easy. But if you don’t have that available, cube up firm tofu and use paper towels to dry them off. Fry them in oil until golden brown and then throw them into the sauce. Easy Peasy!

So tell me, Friends….what’s your go-to Comfort Foods?

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Đậu Hũ Sốt Cà Chua (Vietnamese Style Tofu with Tomato Sauce)

Ingredients:

4 Cups Fried Tofu
1 Tablespoon Fresh Garlic, minced
1/4 Cup Shallots, diced
4 Roma Tomatoes, seeded and roughly diced
1 Red Jalapeno, thinly sliced
2 Scallions, thinly sliced
1/4 Cup Ketchup
1 Tablespoon Fish Sauce
1 Tablespoon Vegetable Oil
Black Pepper
Garnish with additional scallions and cilantro

In a large skillet or wok, heat oil over medium heat and cook garlic and shallots for about 2 minutes. Add tomatoes, scallions, jalapeno and cook for an additional 2-3 minutes until softened. Stir in ketchup and fish sauce. Lower the heat and simmer for about 5 minutes. Toss in fried tofu and coat evenly. Season with black pepper and garnish with additional scallions and fresh cilantro. Serve with steamed rice and Enjoy!

Salads · Side Dish · Vegetables/Vegetarian

Refreshing Greek Salad…..Opa!

October 17, 2011March 30, 2015 The Culinary Chronicles6 Comments

It’s been unusually warm these past few weeks — not your typical fall weather at all. Not that I’m really complaining but it does make me turn to lighter dishes instead of slaving away in a hot kitchen.

The other day I picked up a bunch of produce at my weekly farmer’s market and decided to make a refreshing Greek Salad for lunch.

The salad is full of bright flavors from the fresh veggies, feta and the olives. Delish! And the leftovers were the perfect accompaniment to the Spanakopita I made the next day.

Up next, flaky and buttery Spanakopita!

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Greek Salad
Serves 4

Ingredients:

3 Cups Cucumbers, diced
2 Cups Grape Tomatoes, diced
2/3 Cup Kalamata Olives, pitted and chopped
½ Small Red Onion, thinly sliced
1 Cup Feta Cheese, cubed or crumbled
1 Tablespoon Fresh Parsley, finely chopped
½ Cup Quality Olive Oil
¼ Cup Red Wine Vinegar
1 Garlic Clove, finely minced
¼ Teaspoon Dried Oregano
Kosher Salt and Black Pepper

In a small bowl, combine vinegar, garlic, and oregano. Slowly whisk in the olive oil until emulsified. Season with salt and pepper.

In a large bowl combine the rest of the ingredients. Drizzle dressing over salad, and toss to coat.

Appetizers/Small Plates · Vegetables/Vegetarian

Bruschetta with Smoked Mozzarella Cheese

August 3, 2011 The Culinary Chronicles6 Comments

For a good chunk of my life, I didn’t like tomatoes.

I thought they were mealy and rather “bleh” in flavor. I’d pick them out of salads, burgers, well….pretty much out of everything.

And you know what the problem was? For the first 20+ years of my life, I was eating BAD tomatoes!

Because when you take a bite out of a gorgeous tomato at its peak in the season, it’s absolutely delicious! They’re sweet and juicy with the right balance of acidity. And last summer, I even found myself growing the most beautiful Early Girl Tomatoes via our Topsy Turvy. (For the record, the Topsy Turvy is awesome!)

Needless to say, I was missing out for so many years!

One of my favorite ways to enjoy fresh tomatoes are in Bruschetta. The simplicity of ingredients paired with the herbaceous basil really highlights the true flavor of the tomato. On its own, it’s quite fabulous but I decided to add a spin by throwing in some smoked mozzarella cheese I stumbled on at my local specialty market. It was perfect!

And on warm summer nights like we’ve been having, I could eat Bruschetta every day! Mom would be proud that I’m eating my veggies 🙂

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Bruschetta with Smoked Mozzarella Cheese
Serves 4 as an Appetizer or 2 for a Light Meal

Ingredients:

1½ Cups Tomatoes, diced
½ Cup Smoked Mozzarella Cheese, cubed
¼ Cup Fresh Basil, leaves torn
1 Garlic Clove, finely minced or grated
1 Tablespoon Good Quality Balsamic Vinegar
1 Tablespoon Good Quality Extra Virgin Olive Oil
Kosher Salt and Black Pepper

In a bowl, mix together the tomatoes, cheese, basil, garlic, vinegar, and oil. Season with salt and pepper. Cover and refrigerate for at least 20 minutes. Taste and adjust seasonings accordingly. Serve with your choice of flat bread or toasted baguettes.