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'Wich of the Week: Heirloom Tomato Caprese Sandwich
You can do pretty much anything with the succulent, summery caprese salad concept, from caprese skewers to caprese nachos. So when heirloom tomatoes started showing up at my farmers market, I whipped up a sandwich featuring the classic combination of fresh basil and mozzarella cheese.
I'm almost embarrassed by how easy it is to make, but that's why this sandwich is perfect for the season.
A Perfect Summer Bite: Caprese Skewers
A delightful alternative to the classic caprese salad, these skewers are bite-sized pieces of heaven. The recipe couldn't be easier, and the simplicity highlights the pure flavor of ripe tomatoes and fresh cheese. To make these easy appetizers, I tossed pieces of bocconcini, or mozzarella balls, with homemade pesto.
Not Your Regular Nachos: Nachos Caprese
At the Food and Wine Classic, I watched Jose Andres make bread chips. He froze a baguette, sliced it superthin with a mandoline, and panfried it until crisp. While Andres topped his with anchovies and other Spanish ingredients, I haven't stopped thinking about this bread chip and wondered how it would translate into a nacho.
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Summer of Salads: Caprese Salad
Here on the West Coast, we haven't been hard-hit by the year's devastating tomato blight, so I've been taking advantage of my good fortune by supporting growers of heirloom tomatoes (perhaps a little too much; the other day I bought $21 worth of them!). As a salad fanatic, I had to make my favorite type of tomato salad.
The insalata Caprese, which literally translates to "salad from Capri," is composed of three main ingredients: fresh mozzarella, vine-ripened tomatoes, and basil leaves.
Mango Caprese Salad
Every day when I water my small herb garden, I get a whiff of fresh basil. My first thoughts always go to one of my favorite summertime dishes: caprese salad! However, the tomatoes I've picked up lately are rather disappointing.
Yummy Links: From Brian Boitano to Meryl Streep
- Check out the trailer of Brian Boitano's new Food Network show. — New York Magazine
- Possible disguises for Sam Sifton, the New York Times new restaurant critic. — Eat Me Daily
- Give classic caprese salad a stone-fruit twist by making it with peaches.
It's a Gangsta's Paradise — Learn How to Cook With Coolio
There's been a lot of interesting cooking segments on the internet. First there was Sam Mason's Dinner With the Band, and then there was the super surreal Christopher Walken cooking show. Now, straight from a gangsta's paradise, we have the self-proclaimed "Ghetto Gourmet" Coolio.
Come Party With Me: 4th Of July - Menu I
When it comes to planning a 4th of July menu you have two options. You can either create a meal with all red, white, and blue foods, or serve classic all American barbeque dishes. I've decided to go with the latter by offering guests a delicious setting of summery eats.
Who Couldn't Love Salad on a Stick?
During today's live chat we started talking about simple and easy appetizer ideas. (If you missed out, don't fret, we'll be there next Thursday to chat some more!). I mentioned that I'm obsessed with endives with creamy blue cheese, PartySugar talked about these great crostinis, but it was our gal TeamSugar who really knocked everyone's socks off with a simple, but elegant, selection.
Skewered Fish With Couscous Is an Easy, Any Season Meal
In terms of cooking seasonal cuisine, late September and early October can be a confusing time. The farmers markets are still overflowing with heirloom tomatoes, while butternut squash and apples begin to appear, too. I can't help but wonder, am I supposed to make Caprese salad or butternut squash soup?
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