Caprese salad is my guilty pleasure. Perhaps it’s because I really don’t know what else I can do with all the fresh basil we’ve been growing in our garden other than making pasta sauce but this dish is pretty solid. I’ve been making it so much that I’ve been told to cut back on it because eating that much cheese on a daily basis can’t be good for you.
All you really need to make this dish is 3 main ingredients – some form of mozzarella cheese (we used Burrata), fresh basil, and tomatoes.
Usually whenever we make this dish, we use good quality extra virgin olive oil and a generous amount of freshly ground salt and pepper to season. However, since the quality of these tomatoes and cheese was so good, we were able to cut back on the seasoning quite significantly (which is better for our health!). I could eat this up for DAYS. I’m not typically a salad person but I could have this on the regular that’s for sure 🙂
Fresh Burrata Cheese (Bocconcini or Fior Di Latte will work too)
Freshly Ground Salt and Pepper
Drizzle of Extra Virgin Olive Oil
Cut your cherry tomatoes in halves or quarters (personal preference).
You can roughly cut up your cheese to get that rough textured look and sprinkle it all over your plate for that spontaneous look and feel.
Finely chop up some basil or rip them up into tiny pieces. Sprinkle generously across your salad.
Drizzle with generous amount of extra virgin olive oil and season with freshly ground salt and pepper.
Copyright Cooking with Team J
Father’s day is coming up in a couple of weeks and I am scrambling to figure out how to celebrate with my dad. My parents hate celebrating mother’s day/father’s day on the actual weekend because restaurants are always super busy and service is generally not as good as normal due to the additional patrons the restaurant has to attend to.
So instead of fighting the crowd, I always have to end up celebrating with them a week in advance. Since I’m busy next weekend, I have to celebrate 2 weeks early. My dad loves it whenever I make him anything from scratch – I guess he appreciates the extra effort and care I put into the dish other than just giving him something material…. Which works for me because this gives me an opportunity to practice my cooking and baking skills.
As part of the full course meal which I planned for him, one of the starting dishes was of course, warm bread 🙂
Since the weather has been getting warmer, we bought a lot of starter plants to build our herb garden. As they continue to grow, I needed an excuse to use them so I can trim them back to increase their yield. I immediately thought of making this Rosemary Garlic Focaccia because I had it in the past and it was delish.
The great thing about focaccia is that it is very versatile – you can add whatever toppings you like.
Prior to allowing the dough go through a second proof, use both hands and dimple the dough with your fingers to evenly spread the dough out and give it its signature dimple appearance. Then, generously season the dough with coarse sea salt and freshly ground black pepper. I thinly sliced up some garlic and sprinkled it all over the dough, along with some freshly chopped rosemary. Finally, I generously drizzled the dough with some olive oil. The bread cooks best when the herbs are coated in olive oil.
A while back, I had a strong craving for pizza and I was determined to make my own from scratch. I didn’t really want to go out and buy pizza nor did we want to eat the pre-made frozen ones. We normally buy pre-made pizza dough for $2-3 at an independent grocery store but since this was such a last minute decision, it was already closed. Desperate and determined to make pizza from scratch, we settled on pre-made pizza dough from Fresh Co. Never again…. The final product was a very dense and extra chewy dough that lacked good flavour. Though the toppings were delicious, the dough/crust just ruined it for us. We were both extremely disappointed.
Hence round 2! I was determined that I could make a better pizza dough than the one we bought at a chain grocery store and man, it was definitely a lot better! I’m never paying for pre-made pizza dough ever again that’s all I’m saying. And the final product?
OMG. Beautiful :’) Nothing beats homemade pizza. I mean, check out the crust below.
When it comes to pizza crust, it all comes down to personal preference. I prefer a slightly thicker crust because I like something to chew on, but my bf likes thin crust pizza. It all worked out at the end because this recipe makes 2 pizzas so we made a thin crust one, and a thicker crust one 🙂
Here’s how we did it:
Continuing on from my post earlier this week, I had an abundance of lemons that I purchased that needed to be used up. I also have a basil plant that’s growing wildly out of control and is in dire need of a trimming. Trying to think of how I could combine those two ingredients into a dish, I decided to make lemon basil shrimp pasta!
This dish was super easy to make and required little to no effort. Best of all, there’s no need for pasta sauce!