Drizzled with a balsamic vinaigrette, this fresh salad is an amazing accompaniment to any meal. Make sure you have the ripest tomatoes (not the mealy kind the normal grocery stores sell…really really red tomatoes that smell like tomatoes!!!)
1 fresh mozzarella ball
2-3 medium sized tomatoes or about a dozen strawberry tomatoes
fresh basil (torn into strips)
1/8 cup of good quality balsamic
2 tbsp rich dark olive oil (I add less than you are supposed to, 2:3 ratio, where 3 is oil)
1 clove garlic (minced or chopped really finely)
- For dressing, mix oil and balsamic together, salt to taste and add minced garlic, set aside (not in refrigerator)
- wash and slice tomatoes into 1/2 cm slices, or if strawberry tomatoes, cut in half lengthwise
- Slice mozzarella into 1/2 cm slices (about the same diameter as the tomatoes)
- Arrange in shallow bowl, so that there is a mozzarella beside each tomato
- Strain dressing through a fine sieve, and drizzle over the salad (this way you don’t have chunks of garlic, just a dressing infused with garlic).
- Let stand at room temperature for a minimum of 1/2 hour.
I served this salad last night with haddock rolls stuffed with a home made pesto and roasted golden beets. It was lovely!
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Posted in General, tagged General on January 22, 2008 |
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It’s the middle of January and I have been purposely absent. I may have put on a couple of pounds during the holidays…we’ll I did, about 10! But fret not, I went back to the old Dr. B and I’m almost done. 2 weeks, 10lbs and most importantly, back on track. We’re working out regularly and I’ve controlled my portions again! I’ll be back to entertaining and cooking in no time.
It’s not that I haven’t been cooking, but it’s been, how shall I put it nicely, rather bland! No olive oil, no butter (not that I used that much, but a little for taste never killed anyone) and no balsamic (one of my staples!). We’ve still been eating great, just not as tasty as usual! The sacrifices we make…speaking of which…we haven’t had a drop of booze for 2 weeks! I can hardly believe it myself! That first martini sure will taste good! I can hardly wait…1 more week to go!
I was put onto a very cool, healthy product called Shirataki Noodles. These are soy based noodles with little to no calories or carbs! I’m allowed 4oz per day (which is a good portion since they expand and fill your belly really well) so I’ve been eating fake pasta this time! Yahoo! They are a bit chewy so if you don’t like that type of texture, these are not for you, but if you do you’ll be in heaven! Try Whole Foods in Toronto to get them (across from the Deli Meat section in a cooler).
We’re doing Winterlicious again and I’ve got two places lined up for next weekend: Maro (Chef David Adjey’s place (Restaurant Makeover) and Rosewater Supper Club.I will do my best to post a review!
JT is moving his Dad and Mary into a retirement home. Very posh, non the less, still jarring. So, we’ll be selling a condo at Yonge and Sheppard in the next month or so. Interested? You know how to get in touch!
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Posted in Desserts, Recipes, tagged Dessert on January 11, 2008 |
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This recipe came from Chef Michael Smith on the Food Network Canada. I’ve been making this delicious recipe for years. It’s great because you can make it ahead and just pop them in the oven just before you want to serve dessert (8-10 minutes, max!).
Molten Chocolate Cake (Note that this recipe may be cut in half or into 1/4 successfully! Use smaller ramekins for 4 servings!)
Molten Chocolate Cake
Timing Hints: The batter can be made several days in advance and refrigerated. Make sure the cakes come to room temperature before you bake, makes for a better cake and faster baking. Makes 6 to 8 cakes
- Preheat the oven to 400 degrees. Butter and sugar 8 individual (do not use muffin pan) muffin cups or ramekins.
- Melt the chocolate and butter together in the top of a double boiler or in a microwave, stirring frequently until smooth. Remove from the heat and sift in the cocoa, whisk until smooth.
- Meanwhile beat the egg whites in a stand mixer or by hand until they form soft peaks, add the sugar and beat a few moments more.
- Fold one third of the egg whites into the chocolate with a rubber spatula, thoroughly incorporating. Gently fold in the rest. You may make the batter to this point and refrigerate it for several days.
- Fill the cups about two thirds full. Bake until they have risen and cracked on top but are still a bit runny in the center, about 7 or 8 minutes. They’ll take a moment longer if you made the batter in advanced and refrigerated it.
- Let the cakes sit for a few minutes then turn them out and serve immediately with lots of whipped cream.
After batter is made, fill cups about 1/2 full and add about a tbsp of your favorite jam, or pie filling (cherry pie filling works too) then fill the remainder batter on top.
Melt seedless raspberry jam, and pour onto plate. Overturn the muffin cup so cake sits in the middle of the jam, garnish with whipped cream and coco powder or powdered sugar. Add a few raspberries on the side.
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