![]() Drizzle lightly with olive oil and sprinkle with flaky salt. Use knife to flip it open onto the plate, then spread the center cream a bit into a flat layer. into left and right halves) but stop halfway and turn knife sideways (in either direction) and cut out to wall of burrata but not through. ![]() Six Months Ago: Cozy Cabbage and Farro Soupīutterfly your burrata: Drain burrata and gently dab dry on a paper towel. Ten years ago: Pesto Potato Salad with Green BeansĮleven years ago: Breakfast Apricot Crisp and Dead Simple Slaw Nine years ago: Pecan Cornmeal Butter Cake Seven years ago: Strawberries and Cream BiscuitsĮight years ago: Roasted Peppers with Capers and Mozarella Six years ago: Bowties with Sugar Snaps and Lemon Three years ago: Charred Eggplant and Walnut Pesto Pasta Saladįour years ago: Saltine Crack Ice Cream Sandwichesįive years ago: Pasta and Fried Zucchini Salad Two years ago: Crispy Spiced Lamb and Lentils (There’s no wrong or right of course, just what speaks to you.) Music walks us through six essential cooking techniques that have been around forever and says that if you accept her assurances that all foods can be cooked in a “finite, manageable number of ways, you’ll never again find yourself hesitating over an enticing but unfamiliar ingredient.” I find this quite inspiring and refreshing as a beginner cookbook, a contrast to cookbooks that focus on a core set of recipes or formulas to know when cooking. setting off to the store with a rigid recipe in mind and hoping you’ll find what you need. She wants your cooking to begin when you think about what you’re craving, what calls to you at the store or market, the pantry items you keep stocked and then cook vs. Music’s recipe calls for buffalo mozzarella and grilled bread, but I used burrata and pan-fried breadcrumbs but I know she wouldn’t mind because this is very much the energy, the message of the book - to go with the flow. But they’re really good lightly charred on a grill, or in a hot skillet, shishito pepper-style. When they’re in season, as they are right now, they’re perfectly sweet and crunchy right from the market. Sugar snap peas - unlike regular peas, and what makes them so special - require no cooking. But in Where Cooking Begins, the first cookbook from Bon Appétit food director, Carla Lalli Music, I spotted a recipe for sugar snap peas in which half are left raw and the other are grilled and knew it was exactly what I wanted to do to hold me over until perfect tomatoes arrive. Until recently, I pretty much only used this method as a vehicle for tomatoes. There’s an economy to it, too instead of feeling like we never have enough, every bite on the plate gets its own generous swoop of the best part. Burrata was meant to be eaten at room temperature, where its complex flavors and creaminess come through the loudest. Drizzle it with olive oil and flaky sea salt and then let it hang out and warm up while you figure out what you’re going to scatter on top. Nudge the ricotta center a little flatter. Cut the burrata down the middle, but stop halfway, turn your knife to the side, cut almost out to the edge of the ball, then flip this outward. We’re basically going to butterfly it, or open it like a book. This leads me to my favorite burrata move, the one that if you’re not doing yet, I need you to start right now. ![]() In reality, it’s a bit too much of a luxury to pull off on a daily basis, so instead, I try to find ways to stretch burrata into a foundation for larger dishes. Mozzarella on the outside, lush ricotta on the inside, I could eat burrata with a fork and knife for dinner with every day of the summer and never grow tired of it.
0 Comments
Leave a Reply. |