I was thrilled to find that my garden was gloriously producing dozens of tomatoes, so it was time to harvest them! I was missing my caprese salads in Hawaii (well not too much, since I was feasting on poke and fresh mango daily). I decided to add a bit more intricacy to the dish by roasting up some eggplant to make a bed for the sliced tomatoes and torn mozzarella. I marinated them in a bit of salt and pepper while the eggplant roasted, and drizzled the whole situation with a simple lemon herb vinaigrette. It was glorious. I am sure this portion was meant for at least four people, but Nico and I almost ate the entire dish!
Category: Starters
Uova da Raviolo – Egg Yolk Ravioli
It might be the tomatoes growing in my garden…or maybe its the summer heat, but I have been really into cooking Italian food recently. I have been making Mozzarella to pair with tomatoes, and chopping up my freshly grown chard to make Chard, Ricotta, and Soppressata Ravioli. I wanted to step up my Ravioli game…
Baltimore’s Crab Cakes
This is my third year in Baltimore, so for Fourth of July, along with a beautiful platter of Grilled Steak, Duck, Fennel, and Peaches, I wanted to serve some mini Crab cakes. I buy crabmeat whenever it is on sale and keep it in my freezer for anytime a friend comes to visit us. Baltimore…
Caprese with Homemade Mozzarella
There is no better accompaniment to homegrown tomatoes than a fresh cheese! For our first little harvest of tomatoes, we made some homemade Ricotta for an Herbed Ricotta and Tomato Salad. Today, I wanted to share with you my recipe for Fresh Mozzarella! Mozzarella is a bit tricky, but if you are patient and pay…
Swiss Chard, Ricotta, and Soppressata Ravioli in Wine sauce
I have been on an Italian food kick recently and purchased an awesome adjustable, double fluted pastry wheel…and I have been itching to use it! I decided to pick some chard from my garden and use up the whey from making mozzarella to make some ricotta filling. I found some soppressata in the back of…
Moroccan Salad Course, part 2
The day of my Moroccan feast has finally arrived! As always, I serve three courses and I wanted my first course to be a traditional Moroccan salad course. For this salad course, I created 7 salads full of beautiful colors and flavors. Generally, for a group of 10, at least a dozen little salads are…
Homemade Herbed Ricotta and Tomato Salad
This is my first year growing tomatoes, and I have been patiently waiting while my first three tomatoes ripen. Today was the day, they smelled delicious and their skin was a perfect red, we decided to harvest our first tomatoes! How do you do your first tomatoes justice though? I didn’t want to cook them…
Bastilla of Fez with Chicken
There is some strange thrill that goes along with creating complex recipes, I tend to include at least one for every country I explore. The Bastilla is an intricate savory (and yet still sweet) pastry that is generally served during wedding feasts in Fez. The dish is served between the Moroccan Salad Course and the…
Chez Nous 