Burrata, baby lettuce salad, and roasted, marinated red pepper; yellow beans – 22 November 2017

This is pretty much a direct copy of a previous dinner, which was a direct attempt – quite successful – to copy Vino Volo’s plate called “Burrata.” the first time I had this was at IAD, (24 March 2016, as it turns out), where the veggie was marinated roasted red peppers. In other seasons they use roasted tomatoes, but I wanted to copy the peppers when I tried it. My first attempt, combining an online recipe with balsamic vinegar, is here, along with the recipe. The recipe says it’s for 1/2 red pepper, but I used this amount for a moderate-sized whole pepper this time and it was plenty. D was very impressed by the peppers, though he is mostly just indulging me with the cheese, I’m sure. I bought two balls of cheese from two different makers, since there was no package at the Bowl with two balls. Realized upon opening this one – from Belfiore, which is here in town – that it was really pretty large. I’m guessing the two-ball packages consisted of 4-oz balls. This was 8 oz. So I cut it in two, and it held together well enough on the plate.the other one is Bel Gioiso, which the Bowl person said people like better, but I thought the one we had was very good. I did hope to have a taste test, though.

I’ve had this several times as a take-out from various airports, always in a modest, brown paper box, and it’s great to have as my airplane food, but it looks a lot prettier decoratively served on a plate 🙂

The aforesaid copied dinner said the salad was dressed with olive oil and champagne vinegar vinaigrette, so I repeated that (why not?) but I think the dressing was a bit too salty and also I used too much of it, so ungreat. Edible, just nothing special. I saved up six (but used only four) frozen slices from this week’s ciabatta for this dinner. I brushed the defrosted slices with olive oil and heated them on Hi on the range grill, moving them about every ten or twenty seconds, mostly, so they would not burn when over hot spots. This turned out great.


D cooked the yellow beans in salted water, using them up.

I decided to bring up a “tester” wine from the cellar, and chose one that we got at Kermit Lynch last Saturday. It’s a 2016 Vaucluse called “le pigeoulet.” We thought it was quite good, but were not blown away by loving it, so unlikely we will get more of it, since it retails at $19 (and of course, we got 10% off that by buying more than 12 bottles of wine).

I couldn’t decide which wine picture I liked better…



E offered to pick up something if we needed at the Bowl, having decided to brave the day before TG herself. I asked for a sandwich cheese, not Henning’s b/c we just had that (still have a tiny bit) or Monterey Jack, but whatever they liked. [And grapes, for snacking] She brought me a hunk of Prima Donna (an aged gouda), which is great. I defrosted the last two large, center-cut slices of Acme Pain au Levain, and shaved the cheese, making a few layers. At D’s behest, this was to be “grilled,” (in the pan) and he also asked for mustard. I put mustard on his half, mayonnaise on the whole thing, and cooked in butter in the large cast-iron frying pan, covering with a smaller Revere Ware lid to keep the heat in so the cheese would melt before the bread burnt. It was a great sandwich! I also cleaned and cut up 8 monster-long Romano beans, boiled them 3 1/2 minutes in salted water, then drained and reheated in butter in the pan. That was a perfect way to cook them.


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