Variations on A Theme – Caprese Salad

Those are Sunday’s Mixed Berry Scones!  I used what is currently my favorite scone recipe – the same base as the Orange-Apricot Scones, added 1 cup mixed berries, 1/4 tsp freshly ground nutmeg and zest of one orange and used buttermilk instead of heavy cream.

Yesterday, I discussed one of my favorite variations on a theme – Caprese Salad made with peaches in lieu of tomatoes – or together with tomatoes – alternating the slices of peaches (if I had even one great peach, I show a pic) with tomatoes.  Remembering that tomatoes are a fruit and, like the Italians do with fruit and wine, this makes perfect “sense”.  The peach has an affinity for balsamic and if your fruit is perfection – as the tomatoes should be, it’s the ultimate in simplicity, great flavors and satisfaction.

I love to play around with the caprese “model”, thick slabs of tomato, fresh mozzarella or burrata, best olive oils, different balsamics, a sprinkling of chopped shallots on top of the chiffonade (gosh, I LOVE that word, chiffonade)  of basil.  In addition to swapping in peaches, plums and nectarines, pears are also options, you can mix or substitute the herbs (chives, tarragon, thyme, lemon verbena), change the cheese – camembert, fontina, goat, crumbled gorgonzola or feta, other flavors of vinegar, no vinegar, citrus juices, a fruit puree, well, you get the picture.  Basically, I’m suggesting to consider lots of combinations of a fruit, a cheese, a vinaigrette or dressing of sorts, and accoutrements.  Bottom line, this can be a side/salad or even a dessert if made with fruit and fruit purees.  I can imagine a long plate of thick, juicy peach slices with a camembert, topped with a blueberry puree and sprinkled with chopped, toasted nuts.  Why not?

This reminds me of my recipe for peach wedges, topped with a dollop of goat cheese, drizzled with just a little honey and sprinkled with fresh cracked black pepper.  I serve this as an hors d’oeuvres in Summer.  I am known to hoard peaches in the Summer.  I usually buy 3 or 4 every day and let them come to full flavor on the counter at the Cape.  I actually have a rotation system that my husband makes great fun of.   Anyway, once in a while I find myself with a “bounty” and so I’ll cut some up and serve them as above if I’m having a barbecue.  They have been well received.  Of course, you can grill them first if you’d like.

Anyway, I’ll look forward to playing around with the idea of new combinations, or variations on a theme,  again this Summer.

In keeping with this theme of combinations -yesterday, I got out a great book – “A year in my kitchen” by Skye Gyngell.  Calling her photographs inspiring is an understatement, she’s a master of combinations (a main ingredient with great supporting ingredients, strong flavorings and spices) and the art of plating to play best to the ingredients.  Seriously,  I can not do justice to her talents here, just check this book out.  Here’s a sampling of her ideas – Braised artichokes with fennel, tomatoes, olives and preserved lemon, Roasted squash with roasted tomatoes, feta and basil oil, Peppers Piedmontese, Baked Eggplants with tomatoes, tarragon and creme fraiche, and her cover recipe, Mackerel filets with roasted tomatoes and horseradish cream, (I’m not a fan of mackerel, but most any fish will do).  Upon reading about her on the internet, it seems like she is having some serious stresses right now, but her books are totally worth looking at.

Yesterday, I saw the first domestic cherries of the season at the grocery store…..$9.99 a pound, however, was too much for me.  Today, I actually found them at Whole Foods for $2.00 a pound less, and yes, I succumbed.  Can’t wait for the price to come down a lot more so I can gorge myself and try some new recipes.  Note to self:  find a good pitter! I know these look somewhat under ripe – that’s because I already ate half of them.

Anyway, the wonders of Mother Nature never seem to amaze me – I can’t believe yesterday was so incredibly beautiful and today is just awful.  But, I did see my first hummingbird in the yard and was very excited!  I wish I had my camera in hand to try to capture it!

Just got a new book – Cooking with Creme Fraiche by Martine Boutron – can’t wait to look at this tonight.

Hoping tomorrow will be a better weather day……… I think these roses are sulking today – along with the my beloved Lab, Kit, our crazy cat, Callie and, def, me!

                 That’s me, definitely not sulking, in Milan, July 2011.