Showing posts with label fresh mozzarella salad. Show all posts
Showing posts with label fresh mozzarella salad. Show all posts

Thursday, January 15, 2015

How to Make Fresh Mozzarella #recipe @LucyBurdette





Thursday, March 13, 2014

Pasta with Mozzarella, Tomatoes, and Basil @LucyBurdette

LUCY BURDETTE: I know most of you guys are dying for spring and I don't intend to rub your noses in the Key West weather! But John and I took a wonderful tour of the Key West Botanical Gardens a couple of weeks ago. Here was my favorite plant: it's called the autograph tree, because as you see, if you write your name on a leaf, it shows up. And best of all, I learned when I looked it up that the fruits and flowers are poisonous to humans. Now you KNOW I am going to have to use this in a mystery!

Anyway, all that said, there was also a little market and one man was selling tomatoes and other vegetables, including the pineapple I used in this totally yummy upside-down cake. The tomatoes reminded me of my favorite summer pasta dish--one we eat every week when the tomatoes in the garden are coming in fast and furious. But I've also made this with little grape or cherry tomatoes--it does not depend on perfect summer produce. So if you are yearning for a touch of summer in your winter, try this. (You can almost always find a bunch of fresh basil in the supermarket--in my case, I nursed a pot along on my windowsill.)

2 large tomatoes or the equivalent amount of small ones
1 ball of fresh mozzarella cheese
about 8 fresh basil leaves
good quality olive oil
salt and pepper to taste
Kalamata olives if you like them, sliced

Chop the tomatoes into bite size pieces. Chop the basil. Add a tablespoon or two of olive oil along with salt and pepper to taste, and olives if you like them. You can let this sit at room temperature for an hour or two to marinate.



Close to serving time, cut the cheese into bite-size chunks and stir these into the vegetables.  








Serve this over the pasta of your choice (I love the real Italian stuff from Eataly.)





 
 And think spring--because it IS coming!
Duval Street fun
  

And spring in Key West means spring break and St. Patrick's Day...
Tonka with admirers on Mallory Square


And if you can't wait, why not read about spring in a Key West food critic mystery?
MURDER WITH GANACHE is in bookstores now. 

And please follow Lucy on Pinterest, Twitter, and Facebook.






Thursday, April 18, 2013

How to Make the Fastest Supper Ever


LUCY BURDETTE: I'm in one of those crazy busy stretches where I've barely got time to sleep, never mind cook. Never mind cook recipes with a lot of ingredients and a lot of steps! 

I am definitely not complaining, because it's all good stuff--a little book tour to launch TOPPED CHEF, and the due date looming on MURDER WITH GANACHE.

Besides, we have to eat...and it can't be takeout every night, because what would I post for you? So here's a suggestion for a quick supper that's still homemade and delicious, but not a time suck.

Roasted Chicken with Sweet Potatoes and Tomato Etc. Salad

Ingredients

1 whole chicken, uncooked (I prefer to pay a little more and buy organic here)
Sweet potatoes, one per person
1 tomato
1 avocado
1/2 ball fresh mozzarella

Preheat the oven to 375. If you like a crispier skin, you may bake the chicken at 425 or so for 15 minutes, and then turn it down to 375. Pat the chicken dry, clear out whatever's in the cavity. You may dab some butter on top, or even moisten it with olive oil. Then sprinkle with Kosher salt, some chopped fresh rosemary if you have a pot on your windowsill, and cracked pepper. Optional: peel an onion, cut in two, and stuff it into the cavity. 

Bake for an hour and fifteen minutes to an hour and a half, check for doneness with a meat thermometer. Or prick it near the leg and see if juice runs clear. Baste occasionally with pan juices.

About fifteen minutes into the baking, add sweet potatoes (washed and pricked in several places) to the oven. I either put them on a piece of foil or in a small baking pan, because otherwise they will ooze all over your oven. Bake until soft and serve with butter.


And in the meanwhile, slice the tomato, slice the cheese, slice the avocado. Arrange them on a plate and sprinkle with salt and a shake of hot pepper flakes and drizzle with olive oil.



Voila, supper! And now you will actually have time to look at the sunset for a few minutes too!


And please don't forget to order your copy of TOPPED CHEF!
Coming May 7! 

And please "like" Lucy on Facebook for updates on book and foodie news.                    

And speaking of contests, here's a fun one for the best grilled cheese sandwich. That's one contest I'd enjoy judging!