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Friday
Sep112020

An Update!

 

 

Hello everyone!  I haven't posted in a very long time but this past year has been SO busy.  I've had some readers ask me if I'm okay and the answer is definitely yes! We moved to Arizona from Michigan and between getting our house ready to list, Covid, quarantine and actually selling, packing and moving I was pretty much preoccupied! But we finally made it out here and hopefully life can start getting back to normal.

There's still lots to do because we bought a new house and still have to move into it. I need to do a total kitchen renovation on this new house and hope to post about the process.  If you want to watch the renovation process, follow me on Instagram - I will be microblogging over there mostly instead of here.  

I am hoping to give cooking classes out here in Arizona like I did in Michigan - so if you are in the Scottsdale/Phoenix area, please shoot me your email to be on the mailing list for classes next year.  I usually give a pizza making class and a pasta making class. 

 

 

I know everyone did a lot of cooking during quarantine and maybe developed some new awesome kitchen skills (did you contribute to the national yeast shortage?) Maybe you are keeping those skills up and that's a great thing.

Hope you are making it through this challenging time and we can come out on the other side with some normalcy!

 

Sunday
Feb172019

Announcing March 3rd Pizza Making Class

 

 

Sunday, March 3rd, 2019
1:00 - 4:00 p.m. 

Come join the fun and learn how to make homemade pizza!

You will learn how to make easy homemade pizza dough,
the best flour to use and the secrets to making terrific
Neapolitan style pizza.   We will also make six different kinds
of pizzas, which we will enjoy that afternoon.  
You will also make your own homemade dough
and get to take it home.  

Space is limited!  Classes fill up fast.  $75

(This class is now sold out)

Okemos, Michigan

3 day cancellation policy

E-mail me for details or click on the "Cooking Classes" tab at the top of this page. 

Thursday
Sep202018

Grilled Zucchini with Burrata, Cherry Tomato and Toasted Pine Nuts

 


There's still a lot of zucchini being picked right now and here's another way to use them.  This dish is super simple and you can whip it together in no time.  Grilling the zucchini is the only real cooking you have to do in this dish and the rest is just assembling the ingredients.  The grilled zucchini is topped with creamy, luscious burrata - mozzarella balls stuffed with cream and shreds of mozzarella.  The dish is topped with marinated cherry tomatoes, toasted pine nuts and fresh basil.  It's a beautiful and delicious dish and you can serve it as a side for dinner or as a meal on its own for lunch. 

 

 

The zucchini slices are scored lightly with the tip of a very sharp knife.
The scoring allows the seasoning and oil to penetrate the zucchini.  

 

  

Grilled Zucchini with Burrata, Tomato & Toasted Pine Nuts

for a printable recipe, click here

serves 4 - 6

4 medium zucchini
4 ounces burrata
about 12 cherry tomatoes, cut in half
3 Tablespoons pine nuts 
a few leaves of fresh basil, julienned or torn into pieces
sea salt and freshly ground pepper
extra virgin olive oil

 

Trim the zucchini ends.  Stand the zucchini upright. Using a sharp knife, remove a thin slice of the skin on one side, then you can start making the slices you will use.  Slice the zucchini into 1/4" - 3/8" slices.    You will get 3 slices from each zucchini. Lightly score the zucchini slices in a diagonal pattern on both sides. Brush each side of zucchini with a little olive oil.  Season generously both sides with salt and pepper. 

 

 

Place the cherry tomatoes in a small bowl, drizzle with a little olive oil and season with salt and pepper. 

In a small dry skillet over medium heat, toast the pine nuts. Shake the pan as you toast them and keep checking until they are golden, about 5 minutes or so.  Be careful - they can go from golden to burnt very quickly.  Set aside in a small bowl to cool. 

 


toast the pine nuts until golden

 

 

Drain the burrata and place in a bowl.  Season with some salt and pepper.  The burrata will be at its best when you add a little salt, so don't skimp on this. 

Heat a stovetop grill or you can cook these outdoors on a grill.  Cook the zucchini slices until there are nice grill marks on each side, about 3 minutes a side over medium high heat. Place the zucchini on a large serving platter, in one layer. 

 

 

Assemble the dish by breaking up the burrata over the zucchini and  scattering the tomatoes and pine nuts. If you wanted to add another layer of richness, you can drizzle a little olive oil over the whole thing. Sprinkle the basil pieces over the whole dish.   Taste the burrata and, if needed, add a little more salt. Serve at room temperature. 

 

 

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