Thursday, June 3, 2010

Blogcritics Article & Guest Post Spotlight Thursday

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...

Caprese Verrines




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

Directions:

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

62 comments:

  1. Natasha...What a lovely reimagination of a classic salad. As a person who hosts frequent dinner parties, this is a winner.

    A true 5 star dish from one of the very best out there.

    Cheers!

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  2. What a beautiful and inspiring recipe! I just love the photo and now that summer's here, I can't wait to make this; simple and elegant.

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  3. Oh what a creative verrine! The tomato granita on top of the basil emulsion is a genius idea. Perfect for summer. Lazaro, beautiful choice for your guest post, Natasha has the same creative mind as yours! Bravo to both of you!

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  4. wow what brillant idea for this type of granita...its so pretty to eat as well!

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  5. I can honestly say I have never had a caprese salad, but this one looks good enough to try and make. Very, very different. A great appetizer that would shock my southern dinner guests, that's for sure. :)

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  6. Love Natasha! And adore verrines. I was introduced to them a while back by Kate at Serendipity. The idea of savory verrines was new to me at the time and I had such fun experimenting with them.
    This is a really refreshing recipe! Using a tomato granita is inspired!

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  7. What a stunning dish! This would be so much fun to serve to guests!

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  8. I like the innovative twist on a classic:D

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  9. Lazaro, you are so right. Natasha's blog is fabulous and I've followed it for a long time.

    Natasha, you've made a 5 star dish and I love the fact that it can be made in advance and assembled at the last minute.
    Sam

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  10. I am making this for my girl friend's birthday party at the end of the month. It looks gorgeous and I just got the perfect little glasses. What a great recipe this appears to be and I cannot wait!
    YUM!

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  11. Love this recipe - the creamy and the icy and the frothy.

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  12. Wow, what a neat idea! Leave it to Natasha to come up with another great and unique recipe :)

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  13. Natasha and Lazaro certainly do share something in common...they truly explore out of the box.
    Very interesting...something for me to think about ;o) I did enjoy the creatively put together ingredients.
    Thanks Lazaro for making me discover another talented Foodie.
    Flavourful wishes, Claudia

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  14. what a creative recipe! love the guest post segment, keeps everything so interesting and unique!

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  15. This looks so inviting! I just wanna to dig into it right away. yummm.... Great job to both of you!

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  16. Hey Natasha & Lazaro, this is a beautiful dish. The basil emulsion sounds absolutely fragrant and delicious too, and I like that the egg yolk is left raw-yum! Ooh, nice photo too, Natasha. I know I would be freaking out trying to get photos of something that can melt (smile)!

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  17. Just hopped over from Natasha's. Beautiful post!

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  18. Lazaro, I completely agree with your entire description of Natasha, and I am so glad the two of you have paired up for this post, a perfect match. :) And of course, a lovely and unique dish, I have come to expect nothing less of Natasha! So summery... !

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  19. Glad to find out about your blog Lazaro.
    Natasha, as always you've made another creative dish using caprese ingredients.

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  20. Natasha! What a beautiful dish this is! I've never heard of anything like this. I'm sorry I must admit that when I first looked at the picture I thought it was a snowcone, but having read over the recipe I realized that this is definitely 5 star magic! Thank you for sharing this lovely recipe with us. I am still in awe. Great guest post.

    Thank you Lazaro and Nancy for another wonderful guest post. Off to read your article now Lazaro. Have a great day guys.

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  21. Just beautiful and delicious in all ways!

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  22. Natasha, what a fantastic appetizer for summer!! I'm going to host a summer party soon and this is going to wow my guests!

    Laz, great pick of the guest blog! Don't forget to get some rest. :)

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  23. This granita is absolutely inspired! Kudos for layering the flavors like this :)

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  24. Definitely a 5-star quality appetizer!

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  25. Perfection- You two are the perfect blogs working side by side, I love it!

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  26. like all of her posts, this one does not disappoint and is just a fine example of her flair to entertain us all

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  27. Natasha, this is such a fabulous dish for the summer. great guest post! beautiful photo.

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  28. hello there :)
    miss visiting your page! I met you through food blog and went on vacation for a month and a half. its great to visit your site again :)

    jen from www.passion4food.ca

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  29. I'm not sure if my last comment went through, so please excuse me if this is my second comment. I just wanted to make sure Natasha knows how much I love this dish -- so refreshing and perfect for summer!

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  30. My taste buds are tingling at the thought of trying this. How sophisticated anyone would look walking out with a tray of these for their guests! Lazaro, your blog is such a great read and your recipes are truly fabulous!

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  31. Such a beautiful adaptation, tingling all my tastebuds rite now....tomato granita ...aww just awesome.
    Between a food blogger fm down under and first time to ur very creative blog...love ur concoctions.
    De pic is just too good...isn't it true tat we eat thru our eyes...
    Cheers,
    Chetana
    www.myrecipegalore.blogspot.com

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  32. I said it on your blog and I'll say it again here, that is beautiful! It looks almost too good to eat. You are a true chef my dear. Thanks so much for sharing. Great guest post!

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  33. What a Fun post and oh so cool.

    Wonderful introduction Lazaro. Natasha's blog is a favorite stop of mine also.

    How delectably appetizing, Natasha. You certainly added a splash to one of my favorite classics.

    Thanks for sharing you two!!!

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  34. Natasha is my Mt. Rushmore as well! She never fails to amaze me.

    I've been wanting to buy that cookbook so badly! I'm going to go check out the review.

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  35. Natasha,

    What a great recipe! I hope to be able to use this dish in some dinner party menus this Summer!

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  36. Really wonderful re-imagining of a favorite dish, Natasha. And absolutely perfect timing just as summer starts. I look forward to trying it.

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  37. Beautiful. Thank you Natasha.

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  38. It's really simple for something that looks so stunning and will surely taste wonderful, and that's what I LOVE about it! Thank you Natasha for sharing your talent and creativity with us!

    Lazaro - thanks for sharing the spotlight with such a talented and polished blogger!

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  39. Just beautiful! Tomato granita, huh? I've never made a savory granita. I'm so curious!!! This is definitely one to try at home!

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  40. Just popped over from Natasha's place to drool over this incredibly recipe! I'm beside myself with joy over imagining how amazing the flavor must be. What a stunning, seasonal recipe!

    Looking forward to reading your review of the Oseland book too, Lazaro!

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  41. This is absolutely beautiful!

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  42. Awesome recipe.
    Wishing you a great weekend ♥

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  43. Whoa! How do you *think* of these recipes?? This is very creative!

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  44. Thank you all for wonderful comments and thank you, Lazaro, for the opportunity to guest post!!!

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  45. Hi Natasha! Good to see you here. That is such a sophisticated appetizer! You must make your dinner guests very, very happy.

    Lazaro, thanks for having such a great guest blogger.

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  46. Natasha and Lazaro

    what a great post!! what a perfect summer treat, tomato granita, a basil emulsion, and mozzarella cream, what a creative combination....wow...I think next time use a clear glass just to show how beautiful this is! Your images are gorgeous!

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  47. This is so fancy and elegant! It would be pure joy to eat this. And an adventure - as I never had anything like it before. It's a one of a kind dish!

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  48. Wow that sounds amazing and so refreshing!

    Have a wonderful weekend :)

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  49. So unique...love it!
    I feel like I have been living under a rock...I dont know Natasha! I am going to head over there now and check her out...thanks Lazaro!

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  50. Oh my! Now that looks intriguing!?!? Can I come over so you can make it for me? Seriously, where are you? Wish we could have lunch!

    Lots of yummy love,
    Alex aka Ma, What's For Dinner
    www.mawhats4dinner.com

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  51. I just love these Verrines. You can be so creative with them. This looks light and refreshing!

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  52. I've never had anything like this. It looks incredible. Just perfect for summer entertaining!

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  53. lovely guest post, Nathasha was one of my first visitors on my blog, savory granita...how perfect for our grilling weekends, thanks for sharing

    sweetlife

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  54. Could never have thought it's frozen tomatoes on the top. Sounds like a fantastic salad. Thank you Natasha for this another recipe new to me.

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  55. This is a sophisticated version of a very plebeian dish; I love the contrast of textures and flavors in one verrine; very clever!

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  56. Natasha comes up with some very sophisticated recipes, this one being no exception.

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  57. Hello,


    We bumped into your blog and we really liked it - great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on Petitchef.com.

    To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site"

    Best regards,

    Vincent
    petitchef.com

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  58. Oh my goodness! I would never think this up on my own! Freezing the tomato mixture had my eyebrows raised and instantly intrigued. It looks very cool- literally and figuratively. Well done!

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  59. Natasha...What a lovely re-personification of a classic! Fantastic flavors and such ingenuity shining through.

    Lazaro and you are 2 peas in a pod when it comes to breaking them culinary boundaries :)

    Ciao, Devaki @ weavethousandflavors

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  60. Natasha, this is just perfect...With weather starting to warm up this will be a favorite for sure!

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