This dish is similar to caprese salad and can be served as an antipasto (starter).
Caprese salad is usually composed of tomatoes, basil, and mozzarella with a drizzle of olive oil and/or balsamic vinegar. A slight variation I like to use is with heirloom tomatoes, burrata cheese and toasted pine nuts. In Italian, burrata means “buttered” and it consists of a fresh mozzarella outer shell with mozzarella curds and cream filling. Burrata is a specialty of the Apulia region of the southeast coast of Italy and is my all time favorite cheese. This simple caprese salad is fresh, simple, and healthy. When toasting pine nuts, make sure you keep an eye on it, I left mine unattended and smelled burnt pine nuts! Fail. I was able to salvage some and mixed with a new batch of toasted pine nuts. For the cheese, I bought the BelGioioso brand that comes in 4 pieces (2 oz. each). I like to cut the shell open and mix until creamy.
I love polenta or “Italian grits”. You can whip up a pot of creamy polenta in 30 minutes, but these days you can cook quickly with instant polenta or buy the ready-made package. Polenta is a versatile dish that can be served for breakfast, lunch, dinner or even as an appetizer. For breakfast, try polenta with milk and honey. For lunch or dinner, anything from sautéed mushrooms, short beef ribs to a hearty meat ragu. In the early days, polenta has been an essential diet and main nourishment of northern Italians. Today it is seen as a comfort food. Use this recipe as a starting point to make your polenta dish. The possibilities are endless.
This sweet and tangy Japanese-style cucumber salad with seaweed is refreshing, simple and healthy to eat. It’s a perfect side dish. You can find wakame (dried seaweed) at your Asian or Japanese grocery market. If you don’t have one nearby, you can purchase them at online such as Amazon Grocery & Gourmet Food. This mineral-rich vegetable has been a staple in Asian diets and is packed with calcium, iodine, iron, and magnesium. When you re-hydrate wakame, it looks like slippery spinach. It can also help beat the bloat because it is diuretic (helps reduce the amount of water in the body).
What I love about Mr. S is that he can cook. Although we are a thousand miles apart and in a LDR (long-distance relationship), we feel close when we share and talk about food. Occasionally, he would text and send me pictures what he made for dinner. I drooled and wished I was there to enjoy the home cook meal made by him. One time he texted me a picture of puttanesca spaghetti with salmon he made using canned tomatoes, kalamata olives, capers, canned salmon, spinach and spaghetti (just to name a few). Easy peasy, right? I decided to make puttanesca the easy route, using Trader Joe’s puttanesca sauce and I used penne pasta instead of spaghetti. I decided to re-create the dish with my own spin so I can feel more connected to Mr. S. This post is dedicated to my Seattle boy. I miss him dearly.
HAPPY THANKSGIVING! Before I get ready to head over to my auntie’s house to celebrate Thanksgiving with my family and relatives. I want to share with you an easy quinoa breakfast bowl recipe I made over the weekend. I just found out my parents’ have persimmons tree growing in their backyard. My dad harvested 3 bucket loads of fist-sized, tomato-shaped fruits! The persimmons are in season from October to December, and I already have few recipes I wanted to try. Let’s start with an easy breakfast quinoa recipe.
Hello and welcome! I'm Donna, a Los Angeles-based food enthusiast who enjoys cooking and occasional baking, but mostly I find pure enjoyment dining out. Dang That's Delicious is a food blog on sharing and eating the mediterrasian way.