Sunday, September 12, 2010

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

has renamed
caprese salad

buffalo springfield

and i play along
because he loves it
and eats it
and lycopene 
is a good thing

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


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