A three way Tomato, Mozzarella

1. One bite cherry tomatoes with baby mozzarella and fresh basil

2. Tomato mozarella salad with pesto coulis, balsamic glaze and dried heirloom tomato

3. Gazpacho with mozzarella ice cream and spicy tomato jelly

Tomatoe, mozzarella is a classic and is a wonderful summer dish. Here are three different takes on the dish. You could even bring this into winter by preparing a tomato soup with a mozzarella and herb crostini! I'll work on that one. ☺☝

Basically, the ingredients remain pretty much the same. The idea is to use the best tomatoes with the most flavor. When you use tomatoes in the winter, they are a bit bland so remember to add a little tomoto paste to whatever you are making (if its a cooked dish). It's also a good idea to balance the high acity of the tomato with a bit of sugar or honey. This just creates a more enjoyable flavor when you are eating it.

Tip: Save the leftover ice cream and serve with a small cherry tomato salad:

Cut some cherry tomatoes in half, season with salt, pepper, nut oil and white balsamic vinegar. Place in a deep dish plate, top with quenelle of ice cream and bunch of basil leaves.

Comments

Summertime Chocolate Fondue

It's summertime and the fruit is amazing. Recently, when we were invited to a party and I asked if I could bring something, this idea came to mind. Actually, it was inspired by my husband who suggested we buy a wonderful chocolate fondue that we found in Switzerland (that is actually from France) to bring back as gifts for friends and family in Montreal. The fondue preparation itself is presented in clay jars that stay very warm once heated and work extremely well to keep the chocolate melted and at the right temperature. We bought two flavours: Dark Chocolate 70% cocoa with red pepper aroma (actually quite spicy and really good) and Dark Chocolate 70% cocoa with sea salt. Both were amazing and added a little twist to the traditional basic chocolate fondue. The jar needs to be heated on medium power in the microwave for two minutes at a time until the chocolate is the right temperature and consistency. Very easy.

Roasted Butternut Squash Soup with Smoked Cream

Add a piece of crisp smoked bacon for texture and roasted seeds This is one of those great recipes that is easy and can be dressed up a bit for any occasion. The flavor of the soup is really good and the smoked cream adds a little subtle surprise in the mouth. We served this at a cocktail party in little shot glasses with a breadstick and it was quite a hit. Infusing milk and cream are quite popular in France. The principle is always the same in that the liquid is heated and left to cool with the ingredients it is being infused with.

Chocolate Babka

When we lived in France, I learned that every dish you create, prepare and serve must tell a story. This way, when you offer something to someone, you share with them a little piece of who you are and a little bit of your own life story. The meals and dishes you choose to create always reflect happy, enjoyable moments and this, in turn, infuses the dish with love. This is very important to me and is what inspires me when I cook. I think if you cook this way, it will be hard to create a bad meal.

EpiCurious Generations

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