This week's articles are up...Thank you Lisa! Denise's Article is a wonderful review of an interesting cookbook. I would check this one out...actually I already did!
Book Review: Cradle of Flavor by James Oseland
My article is a companion piece to my guest post on Tanantha's I Just Love My Apron. Check it out, if you have absolutely nothing else to do....
A Taste of Cuba in Miami
Now on to our fabulous Guest Post Spotlight.
I am proud to welcome Natasha from 5 Star Foodie Culinary Adventures. Her cuisine is sophisticated. Her technique flawless. If you do not learn something when you read her blog, please read it again, because you are just not paying attention.
Natasha is on my personal Mount Rushmore of foodies. I would tell you to please visit her blog, but you probably already have. If not, where have you been? Go over there right this instant and sign up to follow her blog. You might end up being her 5000th follower.
Above all I respect her because she is a super-sweet and supportive person. I see her on many of the blog I read, always leaving a comment, and offering encouragement. So, without any more of my lunatic ramblings, I give you the 5 Star Foodie...
The delicious flavors of the Caprese salad shine in these special verrines featuring Mozzarella-Greek Yogurt Cream, Basil Emulsion, and Tomato Granita. Perfectly refreshing, these little appetizers are a wonderful way to start an elegant summer dinner party. All the components can be prepared ahead of time and assembled quickly at the last minute right before the dinner starts.
Ingredients: (4 espresso shot size servings)
2 small to medium tomatoes, peeled and chopped
1-2 tablespoons chicken stock
1 cup basil
1 egg yolk
1 teaspoon lemon juice
Salt to taste
1/2 cup extra virgin olive oil
1/2 cup mozzarella di bufala, chopped
2 tablespoons plain Oikos yogurt
Place tomatoes in a large mixing cup along with chicken stock and blend with immersion blender. Pour into a shallow container and freeze for 30 minutes. Mix with a fork to break up the ice. Repeat a few more times each 20 minutes until completely frozen and flaky.
Place basil, lemon juice, half of the oil, and egg yolk in the mixing cup. Blend with an immersion blender. Pouring the rest of the extra-virgin oil in a thin stream, blend until achieving the consistency of a think emulsion or mayonnaise. Season with salt and chill.
Combine mozarella and oikos yogurt and blend with an immersion blender. Chill.
When ready to serve, fill the bottom half of the espresso shot glass with mozzarella cream, followed by a layer of basil emulsion, and top with tomato granita. Serve immediately
That my friends is technique on another level. My kind of inspirational reimagination of a classic dish. Now take your immersion blender and go check out one of the best blogs on the blogosphere...5 Star Foodie Culinary Adventures