Kestenbaum & Weisner Fine Jewelry

Easter Eggs by Julian

The idea was to take the ideas of buratta and the classic tomato mozzarella basil salad and combine the two,  in a way that made the mozzarella look like a soft boiled egg and the basil look like the shredded grass stuff in Easter baskets.

20160324_011649 I actually made 2 different sauces in order to test colors and flavors if the filling. The picture of the glasses contains all of the sauces and an egg yolk for comparison in order from left to right it’s yellow and orange bell pepper Coulis, a mix of the coulis and the tomato sauce, the egg yolk, and finally a golden cherry tomato sauces. Both sauces were made by sauntering 1/2 onion in extra virgin olive oil and then adding the tomatoes or peppers accordingly (the peppers were seeded and cut up and the tomatoes were simply pealed), as well as 1 bay leaf and 2 cloves of garlic, then cooking down adding just enough water through out cooking to keep it moist so nothing burned, lastly the garlic and bay leaf was removed and each sauce was blended with chix/veg stock added for consistency.

This entry was published on March 25, 2016 at 6:19 pm and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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