Tag Archives: caprese

Cooking Class – Jessi and friends

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Last September Jessi and Jamil invited us to teach a cooking class. It was the second class we taught and the first one that wasn’t family. Jessi and I went to middle school together, and thanks to Facebook, reconnected a couple of years ago.

It must have gone well…they invited us back! Two other couples joined us (one arrived just as we were finishing cooking, but they had a good excuse!). This group can already cook but they’re looking for new ideas and things to implement in their routine meals.

This time, they had a brand new kitchen. Isn’t it beautiful?

Andy came along and doesn’t do much of the cooking but he takes pictures which I love. This time though, he was also the grill guy. What a sport.

On the menu was Caprese with Balsamic Glaze, Polenta Bites with Garlic Aioli, Roasted Brussels Sprouts, Grilled Pork Tenderloin, Risotto, and Roasted Cherry Brownies.

Click on the pictures below for a slideshow.

After we finished cooking, we sat around the table, ate, and chatted for long time. We all had fun. What a great crew!

Thanks again Jessi, Jamil, Katie, Mark, Grace and Nathan. Can’t wait for the next time!

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Mozzarella and Tomatoes – Post #1 – Caprese Salad

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We’re kinda lucky. My parents had an overabundance of tomatoes from their garden and we had friends offer us fresh basil anytime! We ate of these perfect summer treats for a few days. I never, ever tire of Caprese Salad, but I don’t mind changing it up a bit either. I’ve got three recipes on three separate posts for you.

1. Caprese Salad – garden fresh tomatoes, mozzarella, basil leaves, olive oil, and a sweet balsamic dressing
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2. Arugula Caprese Salad with Maple Bacon – Arugula, tomato, mozzarella, basil, maple bacon, and a sweet balsamic dressing
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3. Chicken Caprese Grilled Sandwiches –  fresh bread, pesto, tomatoes, mozzarella, basil leaves, grilled to yumminess
Grilled_Caprese_Sandwiches
First up, my twist on the traditional Caprese Salad. I love a sweeter balsamic vinegar. For this recipe, I combine balsamic vinegar with brown sugar into almost a syrup. It adds a richness to the traditional salad.

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CAPRESE SALAD

INGREDIENTS

10 beefsteak or heirloom tomatoes slices

10 mozzarella slices, about 1/4″ thick

10 basil leaves

1/2 C balsamic vinegar

1/2 C brown sugar

extra virgin olive oil, to taste

salt and pepper to taste

DIRECTIONS

1. Combine balsamic vinegar and brown sugar in small pan. Bring to a boil. Reduce heat and simmer for about 5 min or until it coats the back of a spoon. Place in bowl, cover, and let cool in refrigerator for 3o min.

2. Layer a slice of tomatoes, mozzarella then basil. Repeat with remaining slices.

3. Sprinkle with salt and pepper. Drizzle oil and balsamic reduction.

Notes:

Depending on your quality of balsamic vinegar and the sweetness you desire, 1/2 C of brown sugar may be too sweet. The “better” your vinegar, the sweeter it is. Adjust the sugar accordingly.