crispy-crunchy chocolate bars

mea culpa

i can't resist it

chocolate is so lovely

i can't resist making stuff with it

truth be told

i am sort of hoping that surrounding myself with chocolate

will perhaps make me sick of it

and then miraculously

poof

i become one of those people

who hates chocolate

and then

i become one of those people

who can't seem to keep my weight up

and then

i become one of those people

that gets stopped on the street and asked if i am a model

until then

i suppose i will just have to suffer

and so will you

again

mea culpa

hubster claims he hates caramel

unless of course

it is surrounded with bittersweet chocolate

and 

especially if it is surrounded by

crunchy, crispy chocolate

these are easy to make

if you don't have a chocolate mold

you can make these in paper cups

tart tins, candy cups,

or

you can form caramel into bars and dip in the chocolate

in the image of a popular bar found in the candy aisle

you can find a couple of good caramel recipes

and how to temper chocolate

in this post

for the crispy bits

i use tiny crisp rice

which you can purchase at a candy supply store

 (cereal can be used in a pinch)

try this

if nothing else

you can make a grand

and eat it too

Roasted Butternut Squash Soup

i am playing mind-games with myself

loading my kitchen with

pumpkins, squash, gourds

and all things fall

all while

cranking the air conditioner

up, Up UP

feeding my husband soup

as the outside temperature rises above one hundred

however

if i waited until the weather cooperated

2011 would be looming

before

soup weather arrives

Roasted Butternut Squash Soup
(printable recipe)

4 cups butternut squash-cut into large dice

4 cloves of garlic-kept whole

2 shallots-cut in half

salt, pepper, olive oil

1/2 medium onion--diced

2 stalks celery--diced

1 Tbs whole coriander--toasted

1 tsp whole cumin--toasted

2 whole cloves--toasted

1/2 tsp kosher salt

1/4 tsp ground chipotle chili pepper

1/8 tsp red chili flakes (or more if you like very spicy)

1/2 tsp dried thyme

1 oz calvados (optional)

6-8 cups low sodium chicken broth (or water for vegetarian)

2 tsp brown sugar

cream or sour cream (optional for serving)

toss the butternut squash, garlic and shallots in a bit of olive oil.  Sprinkle with salt and pepper.  Place on two sheet pans and roast at 400 until the squash becomes soft and beginning to brown--approximately 40-50 minutes.  Check on it after 25 minutes and turn to allow for even cooking.  Remove from the oven and set aside.

In a stockpot, heat a bit of olive oil (just enough to coat the bottom lightly) and slowly cook the onions and celery until they are soft. Meanwhile, in a mortar and pestle crush the coriander, cumin, cloves and salt until they are nicely ground.  add the chipotle pepper, chili flakes and thyme, and toss all into the onion mixture.  cook for a minute or two, until there it seems like a paste, then add the calvados (if using) and stir until it is absorbed.  add the broth or water, the roasted squash, roasted garlic, roasted shallots and brown sugar.  simmer for 30 minutes.

for a hearty thick soup

using an immersion blender or stand blender, blend the soup until everything is evenly pureed.  reheat and serve topped with a bit of cream or sour cream

for a refined, silky smooth soup

*this will remove some of the strength of the spices, but will still allow for a flavorful soup.  i prefer the soup with this extra step, but it is not required.

push the pureed soup through a fine sieve, discarding the remaining solids

swirl in a bit of cream


I am participating in Tuesday Night Supper Club 
and
Hearth and Soul
and
alphabe-thursday

Tuesday Night Supper Club--link up no. 9

thank you for sticking with the supper club...i know we are getting a slow start, but I LOVE all the recipes no matter how many, or how few.

our football theme last week was a lot of fun and i now have a good stockpile of ideas for my next football party.  the winner of the Moosewood cookbook is Lisa at The Pursuit of Happiness. She was picked through random.org
Lisa...please send me an email at christy(at)luciagrace(dot)net with your mailing details so i can ship that off to you asap.

Welcome to link up 9 of Tuesday Night Supper Club. I am so glad to have you.  Now, Link UP!!!

Tuesday Night Supper Club Participants

1. Warm Caramel Apple Cake (kathie's kreations) 2. Vegetable Curry With Pork at Create With Joy 3. Cocina Diary: Chocolate Ricotta Souffle 4. Crock Pot Kalua Pig (a.k.a. Luau Pork) 5. Taco Seasoning 6. Mediterranean Veggie Sandwich with Pesto Hummus 7. Delicious Meatball Subs 8. Glazed Dessert or Breakfast Biscuits 9. roasted butternut squash soup 10. Crock Pot Peanut Thai Pork

11. Lemon Poppy Seed Muffins 12. Cherry Walnut Breakfast Bars 13. Jessi @SweetandSaltyLife {Cranberry Acorn Squash Goat Cheese Pizza}} 14. Warming our lives 15. Apple Coffee Cake w/ Pecan & Bacon Streusel 16. Pumpkin Spice Bagels 17. Chicken Cobbler Casserole 18. Baked Beef Wontons 19. Apple Rice Pilaf with Toasted Almonds 20. Sticky Chicken

21. Chili Beef Tacos 22. Joanna@Go Ahead & Snicker - Moroccan Style Stuffed Acorn Squash 23. Herb Dinner Rolls @ Domestic Dame 24. Pumpkin w/Spices and Pumpkin Butter 25. Easy Chicken Pad Thai @ Around My Family Table   26. Alex@amoderatelife-Basic Peach Sauce@amoderatelife 27. Sheet Pan Pizza 28. CHOC CHIP BANANA MUFFINS

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chocolate roux--inspired by the movie chocolat

when i was in grammar school

i had a small chocolate business
with my sister

(and my mom--let's face it she did A LOT of the work)

we crafted

 bon bons, 

milk chocolate bunnies,

and lollies

when we probably should have been

doing homework

we did a good business

and i always thought i would grow up 

to own a fancy chocolatier

much like vianne's

in chocolat
although
if i am to  be truthful
i am much more
caroline than vianne
and not just because of the catholic thing
or perhaps
specifically because of the catholic thing
rules and ritual
thats my bag


except

 when i grow old
i care nothing about wearing purple
i want to be armande

confused by this post?
that can only mean
you haven't seen the movie

the movie that inspires
an army of chocoholics
and me
to rush to our kitchens
and create

for you today
a warm chocolate sauce with a bit of a kick
that becomes a bit chewy when it hits
the cold shock of ice cream

i know roux would approve
it is his favorite
is it yours?
spin the wheel
what do you see?

chocolate roux
(printable recipe)
1/2 cup heavy cream
1/2 cup very dark unsweetened cocoa powder
1/3 cup dark brown sugar--lightly packed
3 Tbs unsalted butter
2 Tbs corn syrup
generous pinch kosher salt
1/4 cup bittersweet chocolate chips
pinch chipotle pepper powder (you can use up to 1/4 tsp if you love it)
1 1/2 tsp vanilla extract
place the cream, cocoa powder, brown sugar, butter, corn syrup and salt in a saucepan. heat over low heat and continue stirring as it comes to a boil.  let it cook on a low simmer about 3 minutes..continuing to stir.  remove from heat and whisk in chocolate chips, chipotle powder and vanilla extract.  use while warm.
i participate in food 'n flix
each month we cook from our hearts
inspired by a great movie
this is also linked to sundays at one

green tea and chocolate cakies

while in culinary school i made a celebration cake

which i called sakura

(yes i name my projects)

 it had a cherry blossom tree

with a chocolate trunk and fondant flowers

it was coated in

green tea buttercream
i figured

it would be a good combination

green tea and chocolate

this was before it was

vogue

 to mix odd flavors

i personally considered it a bit gutsy
being
when i feel i am eating too many sweets and chocolate
i sit with a cup of green tea
to curb my craving

i have found

it to be a lovely combination

and what is better than

tea with cake and cake with tea?

green tea chocolate cakies

1 recipe of your favorite devil's food cake

italian buttercream icing
(printable recipe)

(if you have a favorite icing, use it and add the matcha)

1 cup granulated sugar

1/4 cup water

4 egg whites--room temperature

2 cups unsalted butter--room temperature

1 tsp vanilla extract

1/2 tsp salt

1 Tbs matcha green tea powder

place egg whites and salt in the bowl of an electric mixer fitted with whisk attachment

combine 3/4 cup of granulated sugar with water in a heavy saucepan.  bring to a boil over medium heat and continue cooking until it reaches 235 (just before soft ball)

meanwhile, while the sugar is boiling, begin whisking the egg whites.  once frothy, "rain" in the remaining 1/4 cup sugar.  whip to soft peak.

when syrup reaches 235, remove from heat (it will continue to get hotter and reach the desired 240f). with the mixer on medium speed, begin immediately pouring the hot syrup into the egg whites.  be careful not to hit the whisk directly.  once all the syrup is incorporated, kick the speed up to high and whisk until it cools to room temperature.

change the attachment from whisk to paddle, and begin adding butter, a few bits at a time.  once all incorporated and it looks like buttercream, mix in the vanilla and matcha green tea powder.

*if you like a more pronounced flavor you can add a bit more matcha, but don't be too heavy handed

for the chocolate glaze
(printable recipe)

1 cup bittersweet chocolate pieces

4 Tbs unsalted butter

1 Tbs corn syrup

1/2 tsp vanilla extract

place the chocolate, butter and corn syrup in a microwave safe bowl.  cook in the microwave for 30 seconds. remove and stir. if it needs more time, do it in 5 second intervals.  do not let it overheat.  stir in vanilla.

to assemble

split your cakes in layers and fill with a 1/4" layer of green tea buttercream.  refrigerate if needed to firm up a bit.

place your cake or cakies on a cooling rack over a lined cookie sheet

pour the warm chocolate glaze over tapping the rack lightly to encourage the glaze to ooze over the sides.  use a clean offset spatula to fill in any bare spots. let the glaze harden at room temperature

decorate with a bit more buttercream

one last thing

congratulate yourself for eating something so healthy

(don't argue with me--green tea is good for you and so is dark chocolate)

sweet and spicy wings

we love football around here

by the time the first kick-off  happens

i've worked myself into a frenzy

i have watched the draft

poured over stats

and chosen my fantasy football team

all that is left 

is the cryin'

i serve these on sundays

because wings are helpful

while performing

the lambeau leap

sweet and spicy wings
(printable recipe)

3 dozen chicken wings

1 recipe sweet sauce

1 recipe spicy sauce

ranch dressing for dipping

sweet sauce

2 Tbs brown sugar

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 cup balsamic vinegar (doesn't have to be fancy)

2 Tbs ketchup

1/4 tsp cayenne pepper

mix together and split into 2 bowls

spicy sauce

1 stick butter--melted

1/4 cup + 2 Tbs hot sauce (i use tapatio)

1 Tbs brown sugar

1/2 tsp onion powder

1/4 tsp garlic powder

1/4 tsp ground cumin

1/4 tsp smoked paprika

1/4 tsp kosher salt

2 shakes worcestershire sauce

1 Tbs white vinegar

mix together and split into 2 bowls

* i split the sauce into 2 portions because i like to avoid cross-contamination.

toss the chicken wings in a bit of olive oil and place on 2 sheet pans.  sprinkle with a bit of salt and pepper and roast in a 375 oven for 20 minutes. after 20 minutes toss 1/2 of the wings in the sweet sauce, and 1/2 of the wings in the spicy sauce.  place on separate sheet pans back into the oven for an additional 20 minutes.  they should be good and golden at this point.  remove from the oven and toss in the reserved sauce (not the sauce you used when they were 1/2 cooked). serve with lots of napkins

EAT UP!

I am linking up to Tuesday Night Supper Club
i am not linking to hearth and soul this week but i encourage you to check out the yummies over there

Tuesday Night Supper Club--link up no.8

are you ready for some football?

link up number 8 is here

and our theme is football

it is also a prize week

the winner (picked by random.org)

will receive their very own copy of one of my favorite cookbooks

Sunday's at the Moosewood

the Moosewood Restaurant in Ithaca, NY serves innovative vegetarian cuisine. this particular cookbook revolves around a sunday tradition of cooking the cuisine of a different country. you will find recipes from africa, provence, chile and many more

i have been enjoying my copy of this book for more than 15 years, always finding something delicious to cook, and i am not even a vegetarian.  the book will ship directly from amazon to you.

the winner will be picked on 9/22/2010 8pm pst and announced on 9/27 at supper club

*disclaimer: neither the moosewood corporation or amazon paid for my endorsement or the book, nor the book itself.

and now for the good stuff...

if you are new to the supper club...please review here

now let's link up!

Tuesday Night Supper Club Participants

1. Sloppy Buffalo Joes 2. Chicken Enchiladas (Riddlelove) 3. Maple-Balsamic Salad 4. Crock Pot Hot Wing Dip 5. sweet and spicy wings

6. Easy Potato Wedges 7. Lemon Rosemary Bread 8. Alex@amoderatelife-Taco Stuffed Mexibuns 9. Berry Oatmeal Bars 10. SAUSAGE AND CHEESE TRIANGLES

11. Greek Garden Rice Salad 12. Fresh Pear Cake (and a giveaway) 13. Onion Bread 14. Baked Apple "donut" Muffins @frugalcrunchychristy

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pains au chocolat

i may owe you an apology

this week 

is going to have a lot of sweets in it

particularly chocolate

i will sneak in something savory

for tuesday night supper club

but beyond that

i can't make any promises

i've 20lbs of chocolate

to play with

the other day

i tried my hand at croissant dough

it is a 2 day process

appropriate to its name (pain)

i hadn't made it in years

and to be honest

it is obvious

not my best effort

which only means

i will be doing this again

and possibly

again and again

until i can give myself a passing grade

good news is

hubster and the neighbors

aren't as critical as i

actually,

 i think i may have caught them 

praying for mistakes

pain au chocolat
(printable recipe)

(recipe from le cordon bleu professional baking)

225 gr milk--scalded and cooled to room temp

15gr fresh yeast

15 gr sugar

8 gr kosher salt

40 gr unsalted butter--softened

400 gr bread flour

225 gr unsalted butter--room temperature

chocolate batons or good quality chocolate chips

egg wash

dissolve yeast in cooled milk.  add sugar, salt, 40 gr butter and bread flour.  do not add 225gr unsalted butter. mix into a smooth dough, being careful not to develop gluten.  cover and let sit for an hour in a warm draft-free place.  punch down and spread out onto a sheet pan.  place in refrigerator for 30 minutes.

remove from refrigerator and roll out to a rectangle about 1/4" thick.  smear the softened butter over 2/3rds of the dough.  leave a margin around the edges.  fold the unbuttered 1/3 of the dough over the center (i think i messed this part up). fold the remaining 1/3 on top.  rotate the dough 90 degrees and roll into a long rectangle.  place the dough in the refrigerator for 30 minutes to relax the gluten.  do this process 2 more times, for a total of 3 turns (or folds).  after the final turn, roll the dough out to 1/4", wrap in plastic wrap and place on a sheet pan in the refrigerator overnight.

to assemble:

roll dough out to a rectangle 1/8" thick.  cut into rectangles 6"x4" or 3"x2" for minis.  place 2 chocolate batons or a row of chocolate chips along the short end, leaving about an inch border.  egg wash the opposite end of each rectangle so that the roll will seal. roll up tightly. proof uncovered in a warm draft free place.  brush with egg wash and bake at 400.

hmm...now that i look at it

it sure seems tedious

i think i need to go back to the drawing board with this...maybe a vlog?

Ripple Effect--Ready, Set Blog...

a couple of years ago, i wrote a post called  grandma's china

and in it i wrote

My husband can trace his family back to American Presidents and Early Settlers. I can trace my family to an apartment in the Bronx. I am very proud of my Italian heritage, and can be frequently heard complaining about how "white" my name is. I would love to have a name that rolls off the tongue like a sonata, but I am third generation and my name proves it.

Because I don't come from a long line of prestige; instead of passing down linens, monogrammed silver, or anniversary diamonds, we pass down generations of funny stories, old fashion Italian pride and great recipes

although my style has morphed from matter-of-fact story telling, to a gentle nudge of fact and imagination, 

the truth and enthusiasm remain
 i like to tell stories

and somehow
some way
these stories involve food
and most of the the time
evolve around food


rather than leave behind
dusty notes 
and
yellowed journals


i blog


and those who will
are invited to


laugh with me

cook with me

travel with me

celebrate with me

and i
with them


my initial intention with this post was to fill it with compelling reasons
that would move a jury to nod in agreement
that my blog, and i, for that matter
should move on to the next round of the
foodbuzz project food blogger contest
and while this remains an intention
really, who doesn't like to win?
i have stumbled upon the memory of why 
i blog
because it is fun
and fun
is a good thing

pumpkin, pumpkin pies

I love, Love, LOVE halloween

seriously,

when i see candy corn in the grocery

i get giddy,

my palms sweat

i swoon

candy corn 

is my official cue

holiday season

is in full swing

i begin costume planning

not forgetting to

nag hubster
because a girl needs her supplies
i have him hauling this and gathering that 
from storage
to our over-stuffed abode

we do it up

there are even changes

in the kitchen

broth becomes stew

steamed veggies are over-shadowed by slow roasted roots

and dessert is shaped, colored and coaxed to look the part

it just does

because that is how the dough rolls

pumpkin, pumpkin pies

(printable recipe)

this filling is not the same as you would use for a traditional pie as it needs to be firm enough to sit on the pastry without oozing 

pie dough

*use store bought if you like

1lb 4oz all purpose flour
13 oz cold unsalted butter (or 1/2 butter 1/2 shortening)

1 tsp kosher salt

2 Tbs granulated sugar

5 oz ice cold water

whisk together the flour, salt and sugar,  cut in butter until it is very well incorporated, resembling cornmeal. slowly pour in the water bringing the dough together. do not overwork. bring the dough just together and form into a disk, wrap in plastic wrap and chill in the refrigerator a minimum of 4 hours.  this dough is less flaky than a traditional pie crust. i find that element important as these are hand held pies and need to be firm and crisp.

pumpkin filling

15 oz pureed pumpkin (not already spiced pie filling)

6 oz cream cheese--room temperature

1 large egg yolk

1/4 cup granulated sugar

1 Tbs molasses (optional--if not using, increase sugar by 2 Tbs)

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1/4 tsp ground clove

1/2 tsp kosher salt

1/2 tsp vanilla extract

mix all ingredients together so they are smooth. refrigerate while you roll out the dough.

to assemble

roll out your dough as if you are making sugar cookies--approx 1/8" thick.  cut out pumpkin shapes using a large pumpkin shaped cookie cutter (mine is 5").  place a dollop of filling on 1/2 of the cut-outs--being sure not to over-fill.  brush a bit of egg on the edges and place a cut-out on top.  using the tines of a fork, press the edges together.  poke a few inconspicuous holes in the top pastry to allow for steam.  bake at 375 for about 25 minutes, or until the pastry is golden.

glaze

i use a simple confectioner's sugar and milk glaze tinted with food color.  place 1 cup of confectioner's sugar in a bowl and add a few tablespoons of milk until you get the consistency you are looking for.  add food coloring to desired tint.  if it seems to runny, add back a bit more confectioner's sugar.  glaze the cooled pies and let sit, uncovered, until they are set.

i love you a bushel and a peck

nothing says autumn like a basket

 of just-picked

crunchy, barely-sweet apples

imperfect

 in need of a good shine

courtesy of my shirt sleeve

there is little i can resist

as the fall colors begin to show
in most of the country

yet
here i sit

in southern california

adjusting my air conditioning

wishing i were elsewhere

last week

hubster and i were in connecticut

taking in the beauty of new england

from our perch in a historic lighthouse

while on a drive
we 

stumbled upon an old cider mill

idyllic

it was too early in the season

which meant we couldn't watch the mill in action

but

as a consolation prize

they were serving freshly made donuts

which didn't last long enough 

for a photo shoot

they were pretty good

but not real

apple-y

and i like

apple-y

and rather than be haunted by it

for one more day

i got busy in the kitchen

frying up

apple fritters

Apple Fritters
(printable recipe)
for the apples
1 cup apples--cut in a 1/4" dice
(i used granny smith)
1 Tbs sugar
1 Tbs lemon juice
pinch cardamom
pinch nutmeg
pinch cinnamon
mix together in a bowl and let sit while you do your preparations
for the batter
1 cup apple cider
2 cups flour
1/2 cup sugar
1 tsp kosher salt
1 Tbs baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1/3 cup milk
1 tsp vanilla
3 Tbs unsalted butter--melted
2 large eggs
oil for frying
simmer the apple cider on the stove until it is reduced to 1/4 cup, and let cool.
 heat your oil in a sturdy deep pot, to 360F.  your oil should be deep enough so the fritter can float, but you must also have at least 3" between the top of the pot and the top of the oil. 
 meanwhile, place all your dry ingredients in a bowl and whisk to combine.  make a well in the center and pour in milk, vanilla, butter, cider and eggs.  slowly stir together, making sure all ingredients are incorporated, but do not beat.  stir in the apple and any juices that may have accumulated. you can make these small or big, the process is the same.  drop into hot oil and then using a spatula poke it a few times to flatten it a bit and give it some nooks and crannies.  fry until golden brown, then flip and continue until both sides are equally colored.  remove from oil and place on a cooling rack, placed over a sheet pan.
for the glaze
1 cup powdered sugar
2 Tbs (more or less) cider
mix together in a shallow bowl.  when the fritters are still warm, but not too hot to touch, dip in the glaze.

i am not a nutritionist
but i know a thing or two
about a thing or two
and i can say
with certainty
that these are not healthy
despite the apple
so
in a guilt infused moment
i decided to throw some of the batter into a muffin tin
and pop them in the oven
at 350F
and when they came out
i dipped them in the glaze

they are pretty good
maybe a bit dense
but they are moist
and apple-y

and ever so slightly

guilt-free

hatteras clam chowder

i've never been to hatteras

but i have been to north carolina

and to be honest

i never tried the clam chowder

i actually don't recall it being a big sell

i remember crab being the hot seller

but that isn't my story

i just returned from connecticut

where lobster was the big thing

and it was good

i mean really good

this good

but i will save my restaurant recommendations

for another time

aside from lobster

we found clam chowder

on almost every menu

and the first time hubster ordered it

we were surprised

pleasantly

because 

rather than a thick bowl of cream, potatoes and clams

it was brothy

and delightfully light

and the next time he ordered it 

we found it brothy

but with enough cream to

turn the clear broth opaque

i am hooked

i love it so much more than

traditional new england clam chowder

and after asking around a bit

i discovered it is hatteras style

call it what you want

it is my new favorite

Clam Chowdah 
(printable recipe)

everyone knows it tastes better when you use a proper accent

for clam broth (optional step)

2 cups water

2 lbs clams in shell

this step is optional, i like the way it looks, and the larger clam pieces, but you can skip it without altering the rest of the recipe.  if you do choose to do this, make sure you handle the clams properly. go here for some tips.  steam the clams in the water until they open. throw out any clams that do not open after a reasonable amount of time. reserve the clams and the broth separately.  filter any sand or sediment from the clam broth before using.

for garlic cream

3/4 cup heavy cream

3 garlic cloves--smashed

5-7 whole peppercorns

place all ingredients in a small saucepan and simmer for a few minutes. be careful not to let the cream boil or overflow.  turn off heat and let garlic steep until room temperature.  strain the garlic and peppercorns from the cream and place in the refrigerator to cool completely.  once fully chilled, whip to a soft peak. alternately, you can use this cream chilled and not whipped or  even warm. the whipped garlic cream makes a nice presentation..but it is not critical that you serve it this way.

for the chowder

3-4 rashers bacon--chopped

2 Tbs olive oil

1 cup onion--finely chopped

1 cup celery--finely chopped

1/2 cup carrots--finely chopped

2 cups new potatoes--cut into 1/2" dice

1/2 tsp kosher salt

1/2 tsp black pepper

1/2 cup dry vermouth

2 cups clam juice

4 cups fish broth

clam broth (if using)

32 oz (4 cups) frozen clams--defrosted and chopped

1/4 cup fresh chives--chopped

additional salt and pepper to taste

in a stock pot, cook the bacon on low heat.  the objective is to render the fat, but not fully crisp the bacon.  add 2 Tbs olive oil to the pan and toss in the onion, celery and carrots.  keep the heat on low and continue to cook just until the onions are soft and begin to turn color.  add potatoes and give it a couple of stirs.  deglaze the pan by adding the vermouth and scraping up the bits that are sticking to the bottom. when the vermouth is almost fully absorbed, add the clam juice, fish broth and clam broth (if using).  Simmer on the stove top until the potatoes and other vegetables are tender. Approximately 10 minutes before serving add the clams in their shells (if using).adjust salt and pepper.  serve chowder in individual bowls and top with a dollop or drizzle of garlic cream.  top with a generous smattering of chopped chive.

this week i am participating in 

tuesday night supper club

and 

heart and soul

buffalo springfield

today i picked what appears NOT to  be 

the last of our tomatoes

our plants are going strong

and southern california

seems to be hanging on

to warm days

like i hang on to the blonde
of my youth

hubster

has renamed

caprese salad

buffalo springfield

and i play along

because he loves it

and eats it

and lycopene 

is a good thing

selfishly,
it gives me the opportunity
to work on my
cheese making
obsession
which may never
become a craft
but alas,
i try

Buffalo Springfield
aka
Caprese Salad
(printable recipe)
the best tomatoes you can get your hands on
fresh mozzarella packed in water
fresh basil, chiffonade
extra virgin olive oil
1 clove garlic--smashed
kosher or sea salt
"marinate" the garlic clove in the olive oil.  you can lightly warm the oil to speed the process. the objective is to give the olive oil a little taste of garlic, not overwhelm it.  remove the clove before dressing the salad.  slice the tomatoes and layer on serving platter or plates.  sprinkle with salt.  generously top with basil and place the cheese on top. alternately, you can slice the cheese and layer it between the tomato slices and basil.  drizzle the infused oil over the top.  i sometimes give it a just a small hit with aged balsamic too.
for the record--the band, buffalo springfield, is every bit as good as this salad