Food Geek Friday: Caprese Time!
Confession time: I'm not a huge fan of summer. It's such a lovely idea...the holdover of school days when summers were off and carefree.
But the truth is I live in Texas, and August means that a branch office of hell has opened up next door which means I'm staying inside.
BUT...if there's one summery thing I'm quite fond of it's Caprese. Caprese offers up a double bonus in that it doesn't take much effort, and the ingredients are in season so the flavors are fantastic.
This week I'm offering up a couple of recipes in the theme of Caprese so you can mix and match the ingredients as you please.
Pro tip: get the best quality ingredients you can afford. Since the recipes are so simple it's imperative to have great ingredients so that it tastes good.
Cannellini Caprese Salad
- Cannellini beans
- Cherry tomatoes. I prefer them cut in halves.
- Mozzarella, cut into bite sized pieces.
- Basil, torn or cut into strips.
- Olive Oil
- Salt & pepper
- Balsamic glaze (recipe below)
- Mix all of the ingredients except for the balsamic glaze in a bowl.
- Drizzle balsamic glaze over top.
My first time to make this ever and it's so easy.
- 1/4 cup sugar
- 8 oz balsamic vinegar
- In a sauce pan, mix sugar and vinegar. Over medium heat, bring mixture to a boil.
- Reduce heat and simmer until thickened. Approx 20 minutes. It's done when liquid becomes syrup consistency and coats the back of a spoon. When you taste it, it will be delicious rather than biting.
Pro tip: it thickens when it cools so don't overcook it or it will become a solid. Not the worst thing to happen, but not what you want. (AKA, I made this mistake.)
Store in an airtight container in the fridge.
Caprese Egg Cups
- Cherry tomatoes, cut in half
- Mozzarella, cut into bite sized pieces
- Basil, cut into strips
- 4 eggs, beaten with a splash of milk
- salt and pepper
- Preheat oven to 350. Grease a muffin tin.
- Add caprese ingredients into each well of tin. (I only used half the tin, making 6.)
- Pour egg over the caprese ingredients, being careful to not fill the wells to the top.
- Bake until cooked, approx 20-25 minutes. (Don't overcook as the eggs will continue to cook when you take the pan out of the oven.)
- Let cool for a little bit before taking out of tin.
P.S. - This is delicious with the balsamic glaze on top.
Bonus: Strawberry Balsamic Sundae
Before you think the heat has affected my brain, hear me out. Once upon a time as an event planner, I worked for a place that had this dessert I thought was insane: balsamic marinated strawberries with white chocolate mousse. Then I tasted it and realized it wasn't insane; it was insanely good. This is a tribute to that fab dessert.
- Vanilla ice cream
- Strawberries, chopped
- Balsamic glaze
- Scoop ice cream into a bowl.
- Top with strawberries
- Drizzle balsamic glaze