I have something to share with you. Something fabulous and tender yet flavorful and complex. Something you just have to try.
And that something is this: Burrata.
Out of all the fun food things I’ve discovered thus far in Toronto, burrata* has to be the best. Burrata (meaning buttered in Italian) is a fabulously dense yet incredibly light Italian cheese made from buffalo milk – though in North America, cow is not uncommon – and cream, essentially. It’s got a gooey liquidish centre with stringy cheese all wrapped up in a thin mozzarella “casing”. Rich. Buttery. Slightly sour. Milky. Divine.
Keep it simple, my friends. It’s usually served at room temperature and eaten within 24 hours of purchase. Get the freshest stuff you can – the older, the less good it is. This ain’t no cheddar cheese. This is an Italian delicacy that you have to try. For reals. Serve with some tomatoes, maybe a bit of basil. And definitely some good quality olive oil and a good helping of S & P. And you’ve got yourself a stellar starter to a main course. I transported mine on some olive and herb bread from the bakery down the street and it was a dinner worthy of any fancy-pants Italian restaurant.
8 Thin Slices of your favorite bread - something simple yet flavorful.
Handful of Cherry Tomatoes, halved OR a couple heirloom big boys, sliced.
2 Cups Arugula or watercress or rocket.
Good Quality Extra Virgin Olive Oil.
Coarse Salt & Fresh Cracked Black Pepper.
Remove the burrata from the fridge and allow to sit for 20 - 30 minutes (or longer) while you prep the rest of the meal. I recommend removing it from the watery liquid it comes in and gently set aside.
Lightly salt the sliced tomatoes. Lightly salting them will bring out their juice and flavor while they sit.
Now pre-heat your broiler to high. As it heats, lightly brush the sliced bread with some olive oil. Place under the element and toast until golden and crispy. Remove from the heat and set aside.
Lightly dress the greens with olive oil, salt and pepper.
Throw everything on a plate, and serve. (Does it get any simpler?).
If you’re into really good food cooked from scratch with fresh ingredients, drinks with a little somethin’ somethin’ and enjoying what you put in your mouth, this book is for you.
Julia Child famously commented, "I enjoy cooking with wine, sometimes I even put it in the food . . . ” Kristy Gardner has taken this idea to the next level in Cooking with Cocktails. Every recipe is touched with alcohol; the result is a punchy visual adventure with roots in Italian and French cuisine that demands enjoying meals with passion, with friends, and with alcohol.
Join the celebration of the very best that life has to offer—good friends, good food, good drink and great stories —with humor, delicious and inventive
recipes, and mouth-watering photographs for each and every dish!
Hey, I'm Kristy. I'm a writer, photographer, actress, and general badass (who goes to bed at 8:30pm) in Vancouver, BC. I've written & photographed with Edible Communities, The Taste Canada Food Writing Awards, and CountryMan Press and have presented at The Food Blogger’s Online Summit. My book, Cooking With Cocktails, is avaiable at all major retailers! When I'm not online, I'm indulging in seasonal cocktails, carbs, bad ’80s films, hiking, camping, bourbon, and pigs.