Marinated Mozzarella Balls

by Meghan McMorrow

Ingredients

• ¾ cup good extra virgin olive oil
• 2 cloves garlic minced
• 1 tbsp fresh basil finely chopped
• 1 tbsp fresh thyme finely chopped
• 1 tbsp fresh oregano finely chopped
• ½ tsp red pepper flakes or to taste
• ¼ tsp kosher salt or to taste
• 16 ozs bocconcini or ciliegine mozzarella drained

Instructions

• Mix together the olive oil, garlic, herbs, red pepper flakes and salt.
• Add the mozzarella balls, stir to fully coat.
• Allow to marinate for an hour or longer. The longer they marinate, the better the flavors will be. Store in the refrigerator in an airtight container for up to five days.

Notes

Makes approximately 44 mozzarella balls; amount will vary depending on brand and packaging.  Download pdf here.

Caprese Skewers

 

Ingredients
15 cherry tomatoes, cut in half
30 fresh mini mozzarella balls (or a large ball cut into bit-sized pieces or use a melon baller)
30 small or 15 large basil leaves
1 cup reduced balsamic vinegar
30 mini skewers or large toothpicks

Method
Pour 1 cup balsamic vinegar into a saucepan and simmer for 10-15 minutes, or until it’s the consistency of maple syrup. Let cool. (Or you can replace this with store-bought balsamic reduction, if available.)

Method
Skewer a mozzarella ball then a basil leaf then onto half of a  cherry tomato, cut side down. Drizzle a little of the balsamic glaze on each skewer. 

Download pdf here.

Fig and Onion Crostini

Ingredients:

3 figs, chopped
2 figs thinly sliced, about ⅛"
1 tsp mustard seeds
4 tbsp red wine vinegar
2 tbsp sugar
1 inch fresh ginger, finely grated. About 2 tsps
1 red onion, chopped
1 cinnamon stick
100g manchego cheese
1 baguette cut into ¼-½" slices
Sprig of fresh thyme for garnish

Method

Make onion-fig chutney. In a small saucepan, add the chopped onion, sugar, mustard seeds, spices, ginger and vinegar, and cook together slowly until the onion is completely softened. Add the fig wedges and cook for another 5 - 10 minutes until the figs are just starting to break down. Remove the cinnamon stick.

Construction

Brush olive oil over the baguette slices and grill under the broiler until toasted.

Top the baguette slices with shaved manchego and chutney. Place a slice of fig on top and sprinkle with a few leaves of fresh thyme.

Download pdf here.

Hunter's Chicken

Poulet chasseur by Paul Bocuse

One of my favourite chicken dishes is by the great French chef, Paul Bocuse. It seems like such a simple dish judging by the ingredient list, but tastes wonderful! I added the green beans as an option to make it a complete meal.

• 1 chicken
• 2 shallots
• ⅓ lb mushrooms
• 4 tomatoes, peeled and halved
• 3 tbsp olive oil
• 2 garlic cloves
• 1 cup white wine
• 1 sprig thyme (or ¼ tsp dried thyme)
  
• 1 small bunch parsley
• ½ bay leaf
• A few sprigs of tarragon (or ¼ tsp dried tarragon)
• A few celery leaves (or ¼ tsp celery seed)
• Sea salt
• Freshly ground pepper
• ½ lb green beans (optional)
  

Method:

1. Cut up the chicken into serving-size pieces and season with salt and pepper.

2. Peel the shallots, clean the mushrooms, and combine with the tomatoes and herbs.

3. Heat the oil in a stew pot and lightly brown the chicken on all sides.

4. Add the garlic, celery leaves, white wine, and the tomato-mushroom mixture [and green beans if including].

5. Allow to cook uncovered over moderate heat for half an hour [or for 8 hours in a slow cooker].

6. Remove the pieces of chicken, set them aside and keep warm, and reduce the sauce for about 10 minutes over high heat.

7. Pour the sauce over the chicken and serve.

Download pdf here.

Source: Paul Bocuse à la Carte, trans. Colette Rossant, Pantheon Books, New York, 1987. p67