"A lil somethin somethin" for Summer
Hello everybody,
Im Chef Tish. Im a veteran, a Fabulous black girl and a farm to table Chef. Yeah yeah I know The Farm to table part really surprised you. LOL. ... Sorry getting back to business, I LOVE FOOD. I enjoy pairing beautiful produce with new and exciting proteins, spices, and herbs. I also Love to inspire. That my friends is why I decided to start this Blog. Everyone I know thats not a professional chef thinks to cook fresh, local, and from scratch is hard and Labor intensive. Its Not. In fact Its my intention to convince you otherwise. Im about to whip out a lil Black girl Magic. Ill have you feeling like a gourmet chef before you can snap your fingers and holla Yaaaass Bi---es! Im ridiculous I know, but Im serious. Comfortable Gourmet means to cook fresh and delicious scratch dishes with ease. Creating wonderful traditional and nontraditional dishes with local and seasonal ingredients. Comfort food for the Gourmet at heart;).
So Its Summer. Fresh is the only thing that comes to mind when I imagine myself cooking Summer inspired dishes. Light and refreshing. Light as possible with easy execution right? The Caprese has always been my favorite summer salad. The combinations are endless... Atleast to me anyway. Just think fresh fruit, grilled gulf shrimp, crab cakes..hmmm. Anyway heres my recipe for a hearty and beautiful Caprese salad. Gussy it up anyway you like.
Caprese Salad w/ Prosciutto, Baby Arugula and Balsamic Reduction . Servings 2
Ingredients
2 large balls of Mozzarella di buffalo.
(If you cant get Buffalo mozzarella substitute with (Burrata). Remember quality ingredients are the key to this salad).
2 vine ripe tomatoes
16 oz of baby arugula
1/4 cup of unfiltered olive oil
8 Washed and picked basil leaves
6 oz of thinly sliced Prosciutto di Parma
2 0z of brown sugar
80z Balsamic Vinegar
Kosher Salt
Course ground Pepper
Directions
Start your Glaze. place sugar and vinegar is a small sauce pot on low heat to reduce. Reduce the liquid down until it coats the back of the spoon. About fifteen minutes. Remove and cool. Slice your mozzarella and tomatoes. Set aside. In a small bowl Mix 2 oz of the vinegar and 1 tablespoon of the vinegar season with salt and pepper and whisk. Lightly toss your baby arugula in the vinegar mixture. plate and layer other ingredients on top of those luscious greens. Start with a slice of tomato, Mozzarella, Proscuitto and lastly basil. Repeat and finish with Mozzarella and basil. Drizzle with Olive oil and balsamic reduction. Season with salt and Pepper and Your done!!! Serve.
Note: You can also make this without the prosciutto for a awesome and delicious veggie option!
Happy Summer guys, eat comfortably. Thanks for stopping by!
Im Chef Tish. Im a veteran, a Fabulous black girl and a farm to table Chef. Yeah yeah I know The Farm to table part really surprised you. LOL. ... Sorry getting back to business, I LOVE FOOD. I enjoy pairing beautiful produce with new and exciting proteins, spices, and herbs. I also Love to inspire. That my friends is why I decided to start this Blog. Everyone I know thats not a professional chef thinks to cook fresh, local, and from scratch is hard and Labor intensive. Its Not. In fact Its my intention to convince you otherwise. Im about to whip out a lil Black girl Magic. Ill have you feeling like a gourmet chef before you can snap your fingers and holla Yaaaass Bi---es! Im ridiculous I know, but Im serious. Comfortable Gourmet means to cook fresh and delicious scratch dishes with ease. Creating wonderful traditional and nontraditional dishes with local and seasonal ingredients. Comfort food for the Gourmet at heart;).
So Its Summer. Fresh is the only thing that comes to mind when I imagine myself cooking Summer inspired dishes. Light and refreshing. Light as possible with easy execution right? The Caprese has always been my favorite summer salad. The combinations are endless... Atleast to me anyway. Just think fresh fruit, grilled gulf shrimp, crab cakes..hmmm. Anyway heres my recipe for a hearty and beautiful Caprese salad. Gussy it up anyway you like. Caprese Salad w/ Prosciutto, Baby Arugula and Balsamic Reduction . Servings 2
Ingredients
2 large balls of Mozzarella di buffalo.
(If you cant get Buffalo mozzarella substitute with (Burrata). Remember quality ingredients are the key to this salad).
2 vine ripe tomatoes
16 oz of baby arugula
1/4 cup of unfiltered olive oil
8 Washed and picked basil leaves
6 oz of thinly sliced Prosciutto di Parma
2 0z of brown sugar
80z Balsamic Vinegar
Kosher Salt
Course ground Pepper
Directions
Start your Glaze. place sugar and vinegar is a small sauce pot on low heat to reduce. Reduce the liquid down until it coats the back of the spoon. About fifteen minutes. Remove and cool. Slice your mozzarella and tomatoes. Set aside. In a small bowl Mix 2 oz of the vinegar and 1 tablespoon of the vinegar season with salt and pepper and whisk. Lightly toss your baby arugula in the vinegar mixture. plate and layer other ingredients on top of those luscious greens. Start with a slice of tomato, Mozzarella, Proscuitto and lastly basil. Repeat and finish with Mozzarella and basil. Drizzle with Olive oil and balsamic reduction. Season with salt and Pepper and Your done!!! Serve.
Note: You can also make this without the prosciutto for a awesome and delicious veggie option!
Happy Summer guys, eat comfortably. Thanks for stopping by!
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