Pizza with shaved Brussels sprouts and burrata-dried lemon zest

Brussels sprouts and Italian burrata (the extra-soft cheese made with mozzarella and cream) are perfect partners for pizza. Indeed, the light burrata melts all over the Brussels, bringing a most luxurious texture to the pie.

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It’s not often that a wine makes your taste buds do a double take while your brain leaps forward to grasp what just took place in your mouth.

That’s exactly what happened to me when I tasted Bonny Doon Vineyard’s 2008 Albariño.

On the nose, I picked up citrus blossoms and pleasing delicate green herbs. But this did nothing to prepare me for what happened when I took my first sip – a lime explosion! My eyes widened and I had to pause and let my brain catch up. Then I took another sip, and another. I was hooked.

The wine is crisp and bone-dry but beautifully balanced. The prominent lime flavors are reminiscent of mellow limeade and are followed by a hint of fresh ginger and even a bit of salt.

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Roasted asparagus with burrataAsparagus might be available in supermarkets all year long, but they are never as sweet and delicious as when you buy them from your local farmer or pick them from your own garden.

Here in the northeastern United States, this year’s crop has been particularly good due to the superb spring weather we’ve been having. The result: tender stems with high sugar content and loads of flavor.

So for the last several weeks, asparagus has been a main ingredient for many of my recipes: delicate soups, crunchy salads, melt-in-your-mouth tarts, creamy risottos and buttery pasta sauces.

No matter how fanciful the recipes they inspire might get, I adore the simple technique of roasting asparagus with a little olive oil and salt. The tips get browned and intensely flavorful while the stems remain crunchy. (Take a peek at this video for a demonstration of the roasting technique and for another great recipe.)

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