Tag: mozzarella

June 15, 2016

The cool grey summer of San Francisco

As summer begins in earnest elsewhere in the country, the fog and wind arrives in San Francisco. Leaving the playground in the evening, Lilias and I battle our way through the blustery streets home to our warm apartment. The market is now filled with glowing red tomatoes and blushing stone fruit, warming the grey Sunday mornings. June and July in this city means eating summer while it feels like winter outside.

Here is a salad perfect with a glass of white wine that will make you feel like it is summer, even if the weather tells you otherwise.

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The Taste of Summer in a Salad

Three sweet, ripe peaches
1 ball of buffalo mozzarella
Six slices of prosciutto
Rocket
A handful of basil
Juice of a lemon
Olive oil
Salt

This really is as simple as slicing the peaches, tearing the mozzarella and lying them with the prosciutto over the leaves. Finish with a simple lemon, olive oil and salt dressing and you have yourself a meal! This would be lovely with fish or chicken, but we just had some fresh bread and butter and a glass of wine.

 

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March 21, 2016

Market Day

For the last few Sundays, I have been waiting for Spring to be at the market to meet me. I am waiting for there to be baskets of fresh peas in their pods and fava beans to be shelled, asparagus and green beans, sweet and delicate new season fennel and spiky artichokes. Instead, there are still piles of citrus fruits and bundles of winter greens.

So here is a last of the winter’s market put together for a lunch. Finger’s crossed for Spring to be there next weekend.

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Green Winter’s Lunch
Serves two and a half

A big bunch of sprouting broccoli
A ball of fresh mozzerella
A handful of fresh basil, torn
The juice of a lemon
A handful of pine nuts
One ripe avocado
Good olive oil
Salt and pepper
Fresh bread and butter to serve

Simply steam the sprouting broccoli- the young and tender kind, not the old woody kind- until it has lost its crunch but has maintained its dignity. Lay on a plate and cover with half an avocado, half a ball of mozzarella, the torn basil leaves, the juice of half a lemon, a generous glug of olive oil, salt and pepper and a sprinkling of toasted pine nuts. Repeat on the other plate and add some fresh bread to mop it up. Then remember the baby and distribute some of the food onto her plate.

Enjoy at the table while you watch people out the window and debate whether all three of you should have an afternoon nap on this overcast and stormy Sunday.

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