Lump Crab Cocktail

This is an easy, but fancy thing that I make for quiet nights at home.  Usually with a nice glass of bubbly or as an appetizer before a steak dinner.  The lump crab is a little pricey, so we reserve this one for special occasions.  This recipe is quick and easy to put together, but it goes a long way.   If its more than a party of 2, you can add lettuce to the bottom on the glasses to make the crab go further or these would be gorgeous in martini glasses.

  • I lb can of LUMP crab meat (make sure it says "lump")
  • lemon wedges

Empty to crab into a bowl and gently, toss with your hands to be sure that there are no shells. Be careful not to break up the lumps.    Lightly sprinkle with juice of 1/2 a lemon.

For the quick cocktail sauce:

  • 1/2 cup ketchup
  • 2-3 splashes of hot sauce (how hot to do you like it?)
  • 2 tbsp. horseradish
  • 2-3 splashes of Worchestershire sauce
  • zest of the lemon, juice of the lemon

Whisk all ingredients together in a medium-sized bowl and refrigerate until ready to serve.

To assemble:

In a glass, add lettuce leaves (optional), spoon in cocktail sauce, top with some of the crab. Add a lemon wedge for garnish. 

Enjoy!

xo & a pinch, 
Kelly 

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Greek Country Salad

When I was a teenager, I worked as a waitress at a small, busy coffee shop in a town called Port Jefferson, Long Island.  The owner, George spoke mostly Greek, but I went along and was a quick learner.  There are so many stories from this place and I learned so much from George and his family, but ultimately this is where I discovered Greek food (& coffee).  Waitressing at the coffee shop was hard work, but I loved it and I loved my lunch breaks! This is where this salad comes in.  On the lunch menu there was a traditional Greek Salad, but also the "Country Salad"  which was a chunky, lettuce-less salad, heavy on the feta and dill and so good. Heres my version from memory:

What you'll need to serve 4:

  • 1 pint grape or cherry tomatoes, halved
  • 1/2 small red onion, sliced small
  • 3-4 Persian cucumbers or 1 large English cucumber
  • 1/2 cup feta cheese. crumbled
  • 1/4 cup fresh dill, chopped

For the dressing:

  • 1/4 cup red wine vinegar
  • 2 tbsp. olive oil
  • 1/4 tsp oregano
  • salt & pepper(light on the salt, the feta is salty)

This simple salad is perfect alongside grilled, lemony chicken or pork. Its a MUST when you grill lamb chops!    Its also a great lunch salad served with a toasted pita.

Enjoy Godesses!

xo & a pinch

Kelly  

 

Asian Tuna Wraps

New Year, New You?  If so, these may lead the way to a leaner you if that's what you're looking for.    

I'm one of those people who really enjoys the season of resolutions and healthier living is always top of my list. This year, like many of you, I'm planning on cleaning up our diet by reducing sugars and adding lean protein and more vegetables.  When I say "our diet", yes I mean the whole family...  I'll let you know how it goes. 

Here's what you'll need for 4 wraps:

  • 1 can Albacore tuna, packed in water
  • 4 leaves of romaine lettuce
  • 1 cucumber, cut into matchsticks
  • 1/4 cup of sliced water chestnuts
  • 1/4 tsp black sesame seeds, for garnish

For the dressing, whisk together the following ingredients:

  • 1 scallion, chopped
  • 1/4 cup reduced sodium soy sauce
  • 1/4 tsp fresh ginger, minced
  • 3 tbsp sesame oil
  • 1/4 tsp wasabi paste (more or less to taste)

Arrange the lettuce on a serving platter, add cucumber sticks, 1/4 of tuna into each leaf.   Top with chopped water chestnuts and sesame seeds.   Serve with dressing drizzled on the wraps or on the side. 

Happy New You!

xo & a pinch,

Kelly 

Strawberry Salsa

I think there is universal agreeance (yes, its a word) that sweet & salty food are simply irresistible. The combination of juicy, sweet fruit and salt, lime and cilantro is perfection, and on a tortilla chip, totally addictive.  This time of year, we usually chop up a big batch of mango salsa as an addition to our Cinco de Mayo festivities.  To me, the mango is the sweetheart of all fruits.  I just cant say enough wonderful things about the sweet, pretty mango. But strawberries have been having a tough time lately.  They made it to the ever shameful dirty dozen list.  Poor strawberries... happens to the best of us.  Don't believe the hype and just hunt down some organic berries.  This salsa is too special to pass on.  Its kind of like a fresh strawberry daiquiri on a chip. Strawberry Fields Forever!     

Chop up the following:

  • 1 pint of strawberries, hulled   
  • 2-5 plum tomatoes, cored (discard the wet seeds with a spoon)
  • 1 (medium) red onion 
  • Bunch of cilantro 
  • Salt & pepper
  • Lime, juice

Try to chop the berries and tomatoes to be about the same size.  Combine all ingredients and enjoy with tortilla chips.

Salud!

xo & a pinch,

Kelly

 

 

Beet & Blueberry Salad

I'm one of those people that reads "Click Here for 10 Foods You Must Eat to Live to be 105!" and clicks.  I just have to do it.  I've heard these things referred to as "chick bait."  Whatever, call me caught hook, line & sinker, but who doesn't want to live to be 105?  

So, in the spirit of post-Halloween detox, I read (on the internet, of course) about the best foods for natural detox.  Or, was it the top 5 cancer fighting foods?  Whatever it was, when I went to go back and read the article again, I couldn't find it, naturally.   So, I've been walking around with these magically healthy foods bouncing around my head.  Today, I decided to get them out of my head and onto a plate.  I remember that beets, blueberries, lemons and pomegranate are super foods that fight disease and make you feel and look your best.  I decided to throw them all together into this gorgeous salad because lets face it, I'd love to naturally detox, ward off cancer and live to 105!  Who doesn't?

Here's what you'll need:

  • 3-4 medium sized beets, stems trimmed and scrubbed.
  • 1/2 cup blueberries
  • 1/2 Lemon, juiced
  • Feta cheese crumbles, 1/4 cup
  • Parsley leaves, 1/4 cup
  • 1/2 Pomegranate, seeds
  • salt   

Here's what you'll do:

1.    Preheat oven to 350 degrees while you scrub and prepare your beets.   Place scrubbed, whole beets in a foil packet and on a baking sheet.  Roast in the oven until fork tender, about 60 minutes.   Let cool.   Scrub skins off.  They should come off easily with a paper towel.

2.  Cut beets into cubes.   Combine cubed beats with blueberries, parsley, lemon and salt.   Tumble the feta over the salad.  Garnish with pomegranate seeds.

Enjoy Super Health!

xo & a pinch,
Kelly

** If you like recipes like this, click "SUPER FOODS!" on side bar (on a PC) or bottom bar (on you mobile device) for our favorite super healthy recipes.


Red, White & Blue Salad

Could this be prettier? And, perfect for the 4th of July! 

Once again, we're mixing fruit and cheese- the ultimate combo that tastes great in any variation... any variation.  Apple & Cheddar,  Strawberry & Feta, Cherries & Gorgonzola, Pear & Blue Cheese... Tomato & Mozzarella!   We have many of these delicious couplings on our weekly menu & on this blog.  We dare you to try it... any fruit, any cheese.  Try it and report back.

This salad is taken to the next level with blueberries, strawberries and goat cheese.  A fantastic mix of flavors and colors- very patriotic.  win-win! 

This may sound strange, but I have sentimental feelings about this dressing.  Its truly my favorite and an ode to my food hero, the wonderful, Ina Garten. There are few staples in my kitchen and one of them is Ina's book collection. This dressing is a version of hers so, if you love it (you will), give a virtual hug to Ina Garten and check our her cookbook collection. 

 

My salad: 

  • The mesclun mix in the plastic container, not the bag (it's a portion thing, nothing else) 
  • 1 pint of blueberries
  • 1/2 pint of strawberries ( quartered )
  • 5 oz log of goat cheese (wait until the last minute to pull it out of the fridge, you want it cold when you crumble it 
  • 3.5 oz bag of Pecan Pieces (honey roasted) 
  • And, of course, 1/2 lb of bacon (optional)

When you put the salad together, the best bet is to layer it (I do two layers) that way it looks nice but, when you mix it you increase the chances of everyone getting a scrumptious bite!) 

And, my take on Ina's dressing: 

  • The juice of one large orange
  • One teaspoon of the orange's rind 
    • (use a microplane or other grater and remember if you see white, you've grated too much!)
  • One teaspoon of Dijon Mustard 
  • One tablespoon of Mrs. Butterworth's syrup
  • Kosher salt & pepper to taste
  • Olive oil (between 1/4 and 1/2 cup

Mix the first 4 ingredients, then salt & pepper, give it a taste. Now, stir in oil, whisking whisking feverishly. Taste it. If you love it, you're good to go. If you don't, add salt if you still don't love it, squeeze more orange.

Hugs & happy 4th,

xo Measure  


Cherry Gorgonzola Salad with Pistachios

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I love any salad with fruit and cheese.  I believe that you can combine almost any fruit and any cheese and it  will make a delicious combination.   We've tried many here at Measure & Pinch.

Strawberry  +  Feta  =  Fantastic!

Blueberries +  Goat  =  Great!

Apple + Cheddar = Classic!

Here we have the bold flavors of fresh bing cherries and a salty bite from the gorgonzola.  This salad is a nice addition to any Mediterranean inspired dinner.  This weekend, we had it with grilled beef tenderloin that was seasoned with fresh garlic and rosemary.   This salad was the perfect companion.   The spicy arugula, pistachios and red onion are also joined the party, so we dressed this salad simply;  olive oil and lemon, salt & pepper.

  • Bag of arugula
  • 1/4 cup of pitted fresh cherries
  • 1/4 cup of crumbled gorgonzola
  • 1/4 cup of shelled pistachios
  • red onion slices, 5-8 rounds (soaked in chilled water, to remove the bite)
  • lemon, juice of entire lemon
  • olive oil, about 2 tbsp.
  • salt & pepper

Combine arugula, cherries, cheese, nuts, onion in a large bowl or serving platter.  Add lemon, oil and season with salt & pepper.  Toss and eat.

We hope it was a great weekend and a nice start to the summer!

xo Measure

 

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Green Goodness

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If you've read a word of this blog, you know that we think that adding cilantro and lime to anything makes it delicious.  Chicken, potatoes, shrimp, pork,  any taco, vegetable or fruit-  add a sprinkle and spritz of my green friends and you've got a party. 

This is a staple salad at the Measure & Pinch kitchens.  Its chopped green apples, cucumbers, avocado, salt & pepper, and of course toss with a sprinkle of cilantro and a spritz of a lime. 

Try it.  They don't disappoint.  We promise.

xo & a spritz of lime,

Pam & Kelly

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WW Rainbow Slaw

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Rainbow Slaw-  2 PP per 1 cup serving.

I am not always on a diet, but when I am, I'm on Weight Watchers.

After having my kids, I needed to do something to get myself back in shape.  Being eternally gluttonous, but also pretty active, I'd never really been on a diet -diet.  In the past, I'd skip the third slice of pizza or put in some extra time at the gym if I felt squeezed in my jeans.   Now, being 40+, having two kids and a very full-time, sedentary job, my old plans were.. in a word, hilarious.

So, I went hard-core... well, not exactly.  I joined Weight Watchers on-line and (cue the angel music... aaaaaahhh)  my world changed.   I lost 30 lbs in about 4 months.  I was back into my pre-baby jeans and feeling great.   I've kept it off with a few slips here and there (wine weight).  The wonderful lesson from WW is that you know what you need to do to get back on "track" (see what I did there?)

My husband and I are taking a long-awaited, very necessary, island vacation this spring.  We planned it months in advance so that we can have time to dream about it (and get beach-ready).  Of course, I'm relying on my old friend, Weight Watchers  to get me there and I'm tracking my points as we speak.   

Today I'm sharing a great recipe from Weight Watchers New Complete Cookbook.  Its a slaw with lots of color and extra flavors.  I love to make a big batch and munch on it all week.  It goes with almost everything.  I love the WW cookbook for its ideas, options and points value per serving, but I tweek everything like crazy.   I'm a tweeker, what can I say?  

Heres what you'll need:

  • 3 tbsp. reduced fat mayonnaise (I like Hellmann's Low Fat)
  • 3 tbsp. light sour cream
  • 3 tbsp. red wine vinegar
  • 1 tsp salt
  • 1 tsp pepper
  • 3 cups sliced red cabbage
  • 3 cups sliced green cabbage
  • 3 large carrots, spiralized (or grated)
  • 1 large red pepper, chopped into sticks
  • 2 scallions, sliced
  • 1/4 cup fresh dill
  • 1 lemon, juice and finely grated rind

For the dressing:

1. In a large bowl, whisk mayonnaise, sour cream, vinegar, lemon rind and juice, salt and pepper until combined.

2.  Add the remaining ingredients and toss until evenly coated.  Cover with plastic wrap and refrigerate for at least one hour before serving.   You can also make this a day ahead and keep overnight.  Let stand for 20-30 minutes and toss again before serving.   Add additional dill sprigs to garnish, if you wish.

How do you get yourself "beach ready?"

xo & a pinch

Kelly

 

 

Kale Gorganzola Salad

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Leave it to me to take a super healthy food trend and douse it with CHEESE!  This is one of my favorite salads because as I'm eating it, I get to say "Im eating Kale!"   Its also really delicious and like many of my favorites, easy.

Here's what you'll need:

  • Kale, about 3-4 cups, washed, dried and chopped small
  • Gorganzola cheese, about 6 oz.
  • Dried Cranberries, about 1/2 cup  (dried cherries are delicious too)
  • Almonds, a small handful, roughly chopped
  • juice of one fresh Lemon
  • Olive oil, a generous drizzle
  • salt & pepper

Here's what you'll do:

1.  Toss all ingredients together and enjoy your health food!

How do you use kale?

xo & a pinch,

Kelly

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Maple Roasted Butternut Squash Salad

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Theres no better way to enjoy "harvest season" than to chow down on a few jewels from the farmers' market.  Here on the Jersey Shore, squash have taken over!  You cant avoid them.  They insist on going home with you.  

For Pam's Birthday dinner, I wanted to make a very colorful salad to counter her tan & brown dinner; Orecchiette with Sausage & Greens.  (Click here for the recipe post)  Its her favorite dinner and so super easy & quick that I had to muster some culinary creativity.  I decided to let the butternuts have their way.

Here's what you'll need:

  • 1 Butternut Squash, peeled, seeded and cut into cubes
  • 1 tbsp maple syrup
  • Fresh baby spinach leaves, about 4 cups  ( I added some mixed baby lettuces too)
  • dried cranberries, about 1/4 cup
  • pine nuts, about 1/4 cup, toasted
  • 1/4 red onion, thinly sliced
  • "Pam" cooking spray

For the dressing.  Whisk or shake together the following:

  • 2 clementine oranges, juiced
  • 1 tbsp Sweet Chili Sauce (found in the Asian Section of your Grocery Store)
  • Olive Oil, about 3 tbsp.
  • Salt & pepper

What you'll do:

1.    Preheat oven to 350 degrees, while you prepare the squash.  Once its cubed, toss onto a "Pam -sprayed" baking sheet with maple syrup, salt & pepper.  Roast in the oven for 20-25 minutes or until fork tender.  Then turn the oven to broil for 5 minutes to get a little char on them. (the charring is optional)

2.  Meanwhile, in a dry skillet on medium heat, toast the pine nuts until golden and fragrant, about 5 minutes.

3.   In a large bowl or serving platter, toss together spinach, squash, pine nuts, onion, and dried cranberries.   Add dressing and combine.

No need to let the squash or nuts cool completely, if the spinach wilts a bit under the heat all the better.

Enjoy your butternuts!

xo & a pinch,
Kelly

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Get me to the Greek... truck

 My version of "Prasini Salata" :  Greek Green Salad

My version of "Prasini Salata" :  Greek Green Salad

It was no surprise to me when The Food Network began doing shows on food truck challenges.  Working in NYC for the past 15 years (and continuing), I'm no stranger to standing in the gutter, in line waiting for something yummy to be handed down to me from questionably clean hands. (Where do they go to the bathroom, anyway?)

Like all things in NYC, if its really good, you'll wait for it.  The food trucks in Manhattan have well-heeled executives, construction workers and hipsters alike happily standing together in united hunger, waiting in the filthy gutter for their lunch.

One of my favorite trucks is the Greek truck near Water Street and Wall Street.  I order the same thing every time;  Prasini Salata.  Its a green salad with dill, feta and shredded romaine. Its simple, tangy and delicious.  Sometimes I get it with a chicken kabob.  Always with a toasted pita.

"Kalo ayto"  (that's good!  in Greek, I think)

Here's my version of my favorite truck salad:

What you'll need:

  • 2 heads of Romaine lettuce, washed, dried and shredded
  • 5 oz Feta cheese, crumbed
  • 1 English cucumber, unpeeled, cut into half-moon slices
  • 1 handful bunch of Dill, chopped

For the dressing:

  • 3 tbsp olive oil
  • Juice and rind of 1 lemon
  • salt & pepper

What you'll do:

Shave lemon rind into a small bowl then cut and squeeze lemon juice into a bowl.  Add salt & pepper.  Drizzle olive oil while whisking until it thickens a bit.

Combine all salad ingredients in a large bowl, toss with the dressing.

Do you have a favorite food truck meal?  Have you tried to re-create it?

xo & a pinch,

Kelly

 

 

 

"Dirty" Potato "Salad"

We're not quite ready to say goodbye to summer...

On the Jersey Shore, this weekend had "Summertime!" written all over it.  It was hot, sunny and perfect beach and pool weather.   While quietly ignoring the inevitable chill, we're enjoying every last drop of glorious sunshine,  so BBQs are very much still happening.

I call this "dirty potato salad" because its my winter "dirty mash" recipe, but unmashed and cooled down for the warmer weather.  Both recipes have the same dirty elements; bacon, unpeeled potatoes, cheese and sour cream.   Not exactly "paleo" or "clean"  but during these last days of summer, isn't it time to embrace (accept) our beach bodies as they are and enjoy some comfort food?  I say yes.  We'll be wearing sweaters soon anyhow.

Here's what you'll need:

  • 10-12 red-skinned potatoes, skin left on, chopped into 1 inch chunks
  • 4-5 slices of bacon, crisped and drained on paper towel, chopped.  (reserved some for topping)
  • 1/2 cup shredded cheddar cheese (reserve some for topping)
  • 1 scallion, thinly sliced  (reserve some for topping)
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • salt & pepper

Here's what you'll do:

1.  Boil the potatoes in salted water until fork tender. Drain and let cool completely in large bowl with a wet paper towel draped over it.

2.  In a large skillet, fry bacon until crisp.  Drain and let cool on paper towel lined plate.  Once cooled, chop into 1 inch pieces.

3.  Gently fold all ingredients together in the large bowl of cooled potatoes, careful not to break the potatoes.  Transfer to a serving bowl. Sprinkle with reserved cheese, scallion and bacon.

German, Dutch, Italian, Deli-style American?  Vinegar dressing or mayo?  How do you like your potato salad?

xo & a  pinch,
Kelly

Basil Harvest: Citrus Herb Salad

 Least photogenic salad award goes to....

Least photogenic salad award goes to....

Ok. We know this salad looks like a crime scene on a platter.  We were contemplating skipping this recipe completely, but in the name of deliciousness we had to post.

Delicious always wins.

By way of explanation, the dressing on this salad is.... another salad!   Chopped tomatoes and cucumbers are topped with a citrusy herbal mixture of practically everything in your garden.  Close your eyes and try it.  It tastes like summer.

Here's what you'll need:

  • tomatoes, mix of 10-12 cherry tomatoes and 1-2 heirloom or beefsteak tomatoes
  • 1 cucumber, partially peeled, chopped into 1/2 inch pieces
  • juice and rind of 2 limes
  • 1 clove garlic, minced
  • 4 tbsp. olive oil
  • HERBS, small bunches of each.  All roughly chopped.
    • Basil
    • Cilantro
    • Dill
    • Chives

Here's what you'll do:

In a large bowl, combine tomatoes, cucumber, garlic, juice and rind of 1 lime together with salt and pepper. Set aside.

In a separate bowl, combine all herbs, juice and rind of 1 lime, salt and pepper.  Reserve.

Let both bowls rest, covered with paper towel for 10-15 minutes.

On a serving platter, transfer tomato and cucumber mixture.  Top with herb mixture.

Don't bother trying to make it look pretty, just eat it!

Happy Basil Harvest!

xo - Measure & Pinch

 

 

Basil Harvest : Panzanella Salad

Panzanella Salad

I'm one of those people that uses bread as a utensil.  I think its an Italian thing (?) or maybe its just carb love, plain and simple.  When I eat a salad, I love a loaf of crusty bread or a pita or a roll to dip, fold the salad into and make a sandwich and then mop up the dressing.  As you may have guessed,  table manners are not my forte.

This classic Italian salad is one of my favorites, for obvious reasons stated above.  I also love an end-of-the-grocery week recipe.  No waste of the week's Italian bread and those tomatoes waiting on your kitchen sill, finally get to shine.

Heres what you'll need to serve 2 generously:

  • 1/2 loaf of Italian bread, preferably an older loaf about that has hardened a bit (aka "day old bread", cubed into 1 inch pieces
  • 1 tsp dried oregano
  • 1 cup chopped tomatoes (cherry, heirloom, beefsteak, etc.)
  • 1/4 red onion, thinly sliced
  • 1/2 cup of torn basil leaves
  • 3 tbsp. olive oil
  • 1 tbsp balsamic vinegar

Preheat oven 350 degrees, on a large baking sheet toss together cubed bread,  approximately 1 tbsp olive oil, 1 tsp dried oregano, salt and pepper.  Once combined, spread in an even layer and bake in the oven for 10 minutes.  Let cool for 2-3 minutes

In a large bowl, combine tomatoes, sliced onion, croutons, basil leaves, balsamic vinegar, remaining olive oil, salt and pepper.

When the bread to greens ratio is 5 to 1, is it still a salad?

xo- Measure

 

 

Grilled Peach, Goat Cheese & Agave Nectar over Arugula

 The perfect bite!

The perfect bite!

This was one of those recipes I was so proud of when I was done because it was "invented" along the way! Sounds easy to most people but, not me, I am measure after all.. My little pinch could come up with this in her sleep!

When peaches are fresh, there's nothing like them! A must and in the summer, grilled peaches are an even bigger MUST!

What you need for 4 servings:

  • 4 ripe peaches, halved & pitted
  • 2 cups Arugula
  • 1/4 cup Agave Nectar
  • 4 oz log of Goat Cheese
  • Kosher Salt
  • Pepper grinder

Fire up your grill, yay! Heat to medium-high, please :)

Once your peaches are halved, brush both sides with olive oil or drizzle it on, whatever is easier for you. I like the brush because it equally distributes the oil (there's a shocker!) but, not everyone has a brush for olive oil so, a drizzle is fine.

Place your peaches on the grill, juicy center side down and close the lid. Cook peaches for 3-4 minutes, flip to the other side for 2 minutes. Voila!

Sprinkle the arugula across the bottom of a shallow bowl, slice the halves into quarters and place on the arugula, now sprinkle your little yule log of goat cheese onto the rest of the ingredients.

Here comes the Agave Nectar! Sprinkle all around the top of the peaches, top with Kosher salt and pepper to taste.

Gently toss this together, as it's technically not a salad but, a side to whatever you're serving.

As always, enjoy & let us know what you think!  xo Measure

 

 Close up 

Close up 

Watermelon, Feta & Mint

Happy National Watermelon Day!

Its so pretty, so delicious and refreshing.  A perfect way to celebrate National Watermelon Day or any day!   This classic Greek inspired salad is surprisingly satisfying with my favorite flavor mix of sweet & savory.  I look forward to it every summer.   I use lime juice to dress this salad, rather than the traditional balsamic vinegar.

To feel like a Greek Goddess in your own kitchen, you need very few things:

  • 2 cups watermelon, cubed
  • 1 cup cucumber, chopped
  • 1/4 red onion, thinly sliced
  • 1/2 cup feta cheese, crumbled
  • 1 tbsp fresh mint, chopped
  • 1 lime, juiced
  • salt & pepper

Combine the first 5 ingredients, then squeeze lime on top and season with salt & pepper. Toss and enjoy.

xo & a pinch,

Kelly

watermelon fun facts:

Watermelons are 91% water and a great source of vitamin C and lycopene (just like our friend, the tomato!)


Caprese Salad & the "rules" of Mozzarella

A perfect appetizer before any meal. 

 My most beautiful Caprese... 

My most beautiful Caprese... 

A "measure" favorite but, who knew the rules about fresh Mozzarella? Not me. At least, not until I met my friend "Junior." Junior is the best. He makes fresh Mozzarella and fresh Burrata every day, literally. He works at the local fresh market/nursery and he's the absolute sweetest thing! Of course, we were chatting it up one day and he let me taste the Mozzarella I was buying. It was WARM!? Seriously? I almost died right there. It's one of those moments where you put both your hands over your face, not one, and simply say, ".. I can't.." Meaning, I can't take how incredible this is!! 

PS it's at that moment I also said, "well, I can't serve it until tomorrow so, I'll put it in the fridge.The blood drained out of Junior's face but, because he's so nice, he simply said, ".. you don't refrigerate fresh mozzarella. Ever.." He continued, "in fact, if you'd like, just before you serve it, dip into warm water.." 

So, some of you are thinking to yourselves "but, I've bought it in the refrigerated section of the supermarket.." Yes, that's true, and once it's refrigerated it needs to stay that way but, when fresh, leave it out! And, for crying out loud, don't let anyone put it in the fridge! (And, eat it within 24 hours..event hough Junior will tell you up to 48!) 

Ok, what's this recipe? 

  • Two ripe tomatoes (preferably from Jersey) 
  • 1 lb fresh Mozzarella (fresh mozzarella, which is different than mozzarella di bufalo, thanks for the coaching Junior!) :)  
  • 6 leaves of basil (I cut the leaves in half then cut slices with my scissors to sprinkle) 
  • Kosher salt & pepper
  • Amazing olive oil, from Spain, Greece or Italy
  • 1/2 lb container of assorted olives 

Slice up the tomatoes to be the same size as the cheese, one for one on the dish. Drizzle with olive oil, if you're measuring, use about 5 tablespoons. Sprinkle with salt, pepper and basil. Top with olives 

And, please meet my friend Junior.. 

The best! Junior, making fresh mozzarella 

Enjoy, xo Measure