I wanted the caprese style salad, but in a full-course orientation. So, I came up with this recipe.
Tomato-basil feta with garlic and EVOO decorated the bread, while balsamic vinegar, EVOO, basil, and salt and pepper dressed carrots, roasted red pepper, grape tomatoes, and fresh mozzarella cheese.
This was simple to make, and quite delicious to savor.
Some time ago, I enjoyed the so-called L’Explorateur cheese at Chef Cantu’s restaurant Moto in Chicago. I don’t remember the details, but I thought perhaps, it included white chocolate.
So, for my dessert, I combined a half a wheel of Explorateur cheese with half a bar of good white chocolate.
I served that mixture opposite strawberries.
Sublime!
Last night I made a delicious halibut recipe.
In bacon fat, I cooked the well-seasoned fish with diced tomato. To the hot pan, I finished the fish in the oven after adding EVOO, garlic, lemon zest, and finally, chopped basil. The fish was garnished with bacon pieces.
Exquisite.
