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Burrata Cheese with Fried Sage and Anchovy Oil

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Burrata with fried sage and anchovy oil

Burrata with fried sage and anchovy oil

It’s summer. The beginning of warm days and nights, lingering afternoons, and patio evenings filled with food, fun, and friends. We long for these nights all year as they bring some of our best memories and fondest times.

So often during the summer, my favorite thing is to create an array of Italian appetizers accompanied with delicious wines and hours of endless conversation. With this as a favorite pastime, I am always looking for bites of deliciousness which can be completed ahead of the fray yet taste like they were just prepared.

When I am looking for inspiration for recipes, I frequently end up pulling from my memory bank of travel experiences. One very fond memory for us both was during a stay in the Tuscan countryside in an Agriturismo. For those of you who might not be familiar, Agriturismo’s are working farms where you can stay for both room and meals. If you haven’t experienced one, I highly suggest the venture. Quaint, rustic, and unique, nothing quite matches the sensation of being woken up to both the sounds of the farm roosters cackling accompanied by the divine smells of the bake goods nestled inside the womb of the wood fire oven preparing themselves for breakfast enjoyment.   It is truly a morning dance for one’s sensory pleasures.

One particular morning, we were gladly awakened by the enticing smells of the kitchen below. We quickly gathered ourselves together in hopes we aren’t too late (or early) for the pleasures we fantasized as we awoke from our slumber. We were careful to lightly tread over the old wood floor covered with footprints of the memories made before us and over to the nostalgic moka pot where countless others have too enjoyed a pot of the liquid gold finishing brewing and awaiting our enjoyment.

Nestling up in the corner table against the rough stone walls of the farmhouse, we sipped our coffee and gazed over the fields being hugged by the morning dew. As we got lost in a gaze of the Tuscan hillside, Gabriella (the owner and chef) quietly slipped a gorgeous tray of fresh figs, homemade burrata cheese, and fresh bread topped with glistening fresh olive oil, zested lemon, and then carefully wrapped amongst a wreath of fresh sage leaves. I didn’t believe anything could have broken my day dreaming stare but the enticing aromas of the farmhouse bread and the warmth of the newly made cheese rising from our table was too alluring to ignore. My head quickly shifted to the food painting in front of me, balanced by color, texture and flavor, it was almost too gorgeous to eat…..almost.

As I took the small, antique ceramic plate and arranged the bread, cheese, and fruit in the same thoughtful manner as Gabriella, I thought carefully about how best to honor this masterpiece. As I contemplated the layers of flavors I was about to experience, I wondered if it would satisfy the anticipation I was building inside my fantasy.

As I sank my teeth into the soft texture of both the bread and the cheese, the warmth of both filled my mouth while the intensity of the fresh olive oil coated my taste buds and the fresh lemon lingered slightly behind.

As I slowly chewed, I marveled at how beautifully satisflying four ingredients could be and how this melody worked so graciously together and I contemplated the age-old question, could it really be this simple to create the perfect, culinary bite? The answer was simple and quick……..yes.

Burrata with fried sage and anchovy oil

Burrata Cheese with Fried Sage and Anchovy Oil
 
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Serves: 6
Ingredients
  • 1 tub of burrata cheese (can use fresh mozzarella)
  • 12 sage leaves
  • 2-3 T anchovy paste
  • 5-6 T olive oil
  • 1-2 T white balsamic vinegar
  • 9-10 kalamata olives
  • salt and pepper
  • crostini for serving
Instructions
  1. In a small skillet, heat olive oil. Add anchovy paste and whisk to incorporate. Add sage leaves and lightly fry. Take off the heat and stir in white balsamic vinegar. Season with salt and pepper.
  2. On a platter, break open the burrata balls. Arrange kalamata olives and pour anchovy oil and sage over cheese. Serve immediately with crostini or crackers

 

 

 

Grilled Romaine Spears with Corn, Leek, and Anchovy Dressing

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Grilled Romaine Spears with Roast Corn and Anchovy Dressing

One of the most forgotten flavors for me is grilled romaine. How could I forget it should remain one of lifes ‘s serious questions because it is SO AWESOME… not to mention super simple to prep for dinner as a yummy side to some grilled meat and veggies. This recipe for grilled romaine with corn, leek, and anchovy dressing inspired from Dash and Bella rocks. I think it is my new fav.

The dressing is super “anchovy” so if you aren’t a fan, I am sure you could go with a simple balsamic with mustard and it would be equally as delish but I happen to dig anchovies like nobody’s business so, I add in a few extra.

The first time I made this recipe of grilled romaine with corn, leek, and anchovy dressing it was for a picnic at the beginning of summer. I served it with a grilled skirt steak and chimichurri sauce and a caprese salad. Now this is the way to kick off summer right….it was so good that every time I entertain, it makes the menu.

With corn at the height of its harvest time, make this…seriously. Tweak it however you want but make it and then make it again. Summer isn’t forever and in my book, sweet corn is one of Earth’s BEST creations.

5.0 from 2 reviews
Grilled Romaine with Corn, Leeks, and Anchovy Vinaigrette
 
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Recipe type: Salad or Side
Serves: 2
Ingredients
  • 2 romaine spears, halved and reddish part of bottom cut off
  • 1 corn on cob, shucked and removed from cob
  • ½ leek, thinly sliced
  • freshly grated parmigiano-reggiano
  • 2 tablespoons butter, divided (half for the romaine and half for the corn)
  • Handful parsley leaves, coarsely chopped, for garnish
  • For Dressing:
  • 2 cloves garlic, peeled and rough chop
  • 4 to 6 anchovy fillets, packed in oil
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon sherry vinegar
  • 2 teaspoon Dijon mustard (I like Grey Poupon)
  • Splash Worcestershire sauce
  • A little good olive oil
  • ¼ teaspoon plus ⅛ teaspoon kosher salt
  • 2 tablespoon balsamic vinegar
Instructions
  1. To Make Dressing:
  2. In a small food processor, add garlic and anchovies and pulse. Add lemon juice/zest, vinegar, mustard, Worcestershire sauce, and a little olive oil. Taste and add salt and pepper if needed.
  3. Halve the romaines hearts lengthwise.
  4. Evenly sprinkle the cut sides with ¼ teaspoon salt. Set aside.
  5. Put balsamic and 1 tablespoon butter in a large (9-inch or so) pan, preferably cast iron. . Crank the heat to high. Stir until the butter and balsamic melt together and thicken a bit (about a minute).
  6. Press romaine halves cut-side down in the pan. Look after a minute or so. You want a nice dark color but you don't want them to burn.
  7. Flip them over, add some parmigiano, and cook for one more minute. Remove and place on a serving platter.
  8. Turn the heat down to medium. Add the remaining tablespoon of butter. Once it starts to brown, add leek and corn. Add the remaining salt. Turn off the heat. Taste. Adjust the seasoning.
  9. Spoon cooked corn and leek over the grilled romaine.
  10. Garnish with chopped parsley and drizzle with a little dressing

Grilled Romaine Spears with Roast Corn and Anchovy Dressing 1

Filet Mignon with Bagna Cauda Butter, Sauteed Marsala Mushrooms and Sliced Baked Potatoes

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Rachie steak 1

What makes the perfect steak? Is it the accompaniments or the preparation? Is it both? Is it using a classic preparation or an innovative one?

So much to ponder…..the perfect steak. I have completely shied away from this simple yet not easy skill. For me it’s a classic preparation with innovative accompaniments. I would call this is the perfect steak or shall I say the perfect steak meal.

So why the resistance? Ummmmmm well, I am not a “grill-girl” nor do I have the perfect gas stove and oven to create the optimal cooking environment. But that is true of any of the dishes I create in my kitchen and I don’t resist them so why the “all American signature dish?”

It came clear, I was intimidated because I didn’t trust my ability to “hone in” and make it all come together, to put aside the chatter and just take the information I researched and go down into my inner chef and let her rock and roll!

It was my husband’s birthday weekend and I couldn’t think of a more perfect time. It’s in January, right after the holidays, cold and dark outside but a perfect evening for a steak palapolozza even though it is just the 2 of us….perfect time for a coming out party!

This year his birthday was on a Saturday so I had plenty of time to shop and prepare. First, I went to the butcher for the perfect cut of filet minion, 2 – 8 ounces of sheer bliss…..From there, off to my local sources for the accompaniments of potatoes, green beans, and wild mushrooms. Oh, I can’t forget the wine, my God no its my right hand to get me through this…….so down to the local wine shop for a great 2007 brunello. Now I am ready to begin the maiden voyage….let’s first start with a glass of the fabulous wine….

Since I make my own compound butters I decided to jazz up the potatoes and filets. Roasted garlic butter sounded divine for the sliced baked potatoes then top them off with fresh herbs and raclette cheese. For the filets, bagna cauda butter sounded exquisite, a wonderful combination of garlic, anchovy, and butter….the PERFECT basting sauce.

The mushrooms were calling for caramelized shallots with marsala wine and the green beans wanted to float in a garlic oil bath. I felt like a musical was happening in our house as everything was singing so incredibly together, I’m sure the wine was helping me to hear….

I set the cast iron skillet on top of the stove and preheated the oil. It was go time, everything else was prepared and done and it was the moment to cook the steaks…..I tapped my inner chef and we began…..I seasoned the filets with salt and pepper and set them down into the pan, SIZZLE….it was music to my ears……I then put in some bagna cauda butter to melt and fresh rosemary. I spooned some over the top while the filets seared and then flipped them over. So far so good (whew) and now to finish in the oven, the magical moment where it all comes together (or not) and then off to rest for 15.

I served up a beautiful presentation, the filets in the middle of a big white plate topped high with sautéed mushrooms and a terra-cotta bowl nestled alongside for the potato. Time for another glass of wine as it was the hour of truth…..

I took a bite and so did he, we looked at each other and said just one word……PERFECT……

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Potato

Filet Mignon with Bagna Cauda Butter, Sauteed Marsala Mushrooms and Sliced Baked Potatoes
 
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What makes the perfect steak? Is it using a classic preparation or an innovative one? For me it’s a classic preparation with innovative accompaniments.
Author:
Recipe type: Main
Cuisine: American
Serves: 2
Ingredients
  • 2 - 8 ounce center-cut tenderloin steaks, at least 2-3 inches thick
  • 2 sprigs of fresh rosemary
  • 8 ounces of shitake mushrooms, sliced
  • 1 shallot, thinly sliced
  • ⅛ - ¼ cup marsala wine
  • 2 medium russet potatoes
  • 3 ounces of shredded raclette cheese, or any sharp cheese
  • bunch of parsley chopped
  • 2 heads of garlic, roasted and chopped
  • 2 sticks of butter
  • 1 small jar of anchovies, finely chopped
  • 8 cloves of garlic, minced
  • Olive oil
  • Salt and pepper
Instructions
  1. Roasted Garlic:
  2. Take 2 heads of garlic and put in foil. Top with oil, salt, pepper, a few small chunks of butter. Roast at 350 for about 45 minutes or until golden. Take out of oven and remove cloves, chop.
  3. For the roasted garlic butter:
  4. Bring 1 stick of butter to room temperature, soft enough to stir with a wooden spoon.
  5. Stir in the roasted garlic, blend well.
  6. For the bagna cauda butter:
  7. Bring 1 stick of butter to room temperature, soft enough to stir with a wooden spoon.
  8. Stir in garlic and anchovies, blend well
  9. For mushrooms:
  10. In a medium saucepan on stovetop, put in 2 T olive oil and add shallots. Stir and cook until slightly caramelize. Add marsala wine and cook for 2 minutes. Add mushrooms and a little more olive oil or butter and cook until mushrooms are soft. Season with salt and pepper and keep warm.
  11. For potatoes:
  12. Preheat oven to 400
  13. Peel potatoes and rinse. Cut into thin slices but NOT all the way through and slightly spread part.
  14. Put potatoes in a baking dish
  15. Melt some of the roasted garlic butter, about 3 T, and spoon over top of potato along with salt, pepper, and herbs, getting some between each slice.
  16. Bake for 45 minutes or until done. Once or twice during cooking, spoon melted butter from the bottom of the pan over potatoes. Top with cheese and bake an additional 10 minutes.
  17. For filet minions:
  18. minutes before cooking, pull filets out and bring to room temperature. Season with salt and pepper.
  19. In a medium cast-iron skillet over medium high heat, heat 3T of olive oil until hot. Add steaks and some bagna cauda butter and 2 sprigs of fresh rosemary. Spoon some butter over top and cook for 3 minutes. Flip over, put in another area of pan for equal heat, and cook another 3 minutes and spoon over butter. Immediately place in 400 degree oven for 8 minutes. Every 3 minutes baste with butter. Remove and let rest for 15 minutes.
  20. Notes:
  21. Remaining compound butters can be stored either in a container in fridge or placed on a sheet of saran wrap and formed into a log and stored in fridge.
  22. If you want filets to be done same time as potatoes, time accordingly as they cook at same temperatures and be sure to include 15 minutes of resting time for filets.

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