Last weekend, I had a peak experience.On a deck in Grass Valley as the sun was setting on a warm, bright afternoon. Of course, My Beloved was there. So were our friends Irene and Guy.
Kinky? No, burrata.
Fresh mozzarella cheese with a soft middle like smooth ricotta. In a salad with the ripest, sweetest yellow and red heirloom tomatoes I have yet tasted this summer. A quick chiffonnade of basil and a drizzle of Dijon vinaigrette.
Everything was at it's peak. Memorable.
Tomatoes! It's my new curse word. No tomatoes this year for my garden. I had one possible viable one and the deer ate it. Maybe a little burrata would cheer me up.
ReplyDeletePoor Greg. Me, too.
ReplyDeleteThe one time I sampled a burrata, it grossed me out. All those entrails in there! (I'm delicate.)
Greg, the farmer's market and the grocery stores are full of ripe tomatoes now. I know it's small compensation for not having one's own tomatoes, but they do taste good!
ReplyDeleteCookiecrumb, sympathy on the tomato front. Bummer! Our burrata had nothing inside that remotely resembled entrails. I have heard that they are delicate and don't keep well - perhaps you got one that was a little over the hill?
No, it was perfectly fresh and tasted good. I'm told the insides are stuffed with mozzarella trimmings, along with cream. The trimmings were just a little too jellyfish. I'll bet you got a much more refined version.
ReplyDeleteCookiecrumb, eeek! That does sound strange. Ours was just a "shell" of fresh mozzarella with a "filling" of smooth, fresh cheese, not unlike ricotta, only smoother and creamier. No trimmings, thank you very much!
ReplyDeleteOK. Grudge, grudge. MAYBE I'll try again.
ReplyDelete:D
Cookiecrumb, if it's stringy in the middle, run away!
ReplyDelete