Below is a couple of photos of the burrata from Star Provisions that I mentioned the other day. It’s out of control good. The exterior is just like high quality mozzarella, but once you cut in, the inside is creamy, soft, texturally-awesome goodness that is superior to any mozzarella I’ve had.
Speaking of Star Provisions, Tim Gaddis will be putting on a cheese 101 course tonight at 6PM. Only 25 seats are available, so head there early. I would see you there if I wasn’t out of town…
The first photo is from last night, served with tomatoes from my dad’s garden. His tomato plants are out of control. They are probably 12-14′ tall now, and still growing. I have suspicions of performance enhancing drugs.
The photo below is from Tuesday night. I used some roma and cherry tomatoes from my plants, as well as some porch grown basil. In the salad vinaigrette I used some Sichuan peppercorn mustard from Fauchon in Paris, and it rocked my face off.
July 11th, 2009 at 7:45 am
More Burrata will be arriving next week.
July 11th, 2009 at 8:25 am
Awesome Tim, this recipe for prosciutto and burrata wrapped figs has my name all over it.
http://chaosinthekitchen.com/2.....pped-figs/
July 13th, 2009 at 3:29 pm
Oh, my goodness, this post is drool-worthy. Thank you so much for letting us know about the burrata there. If only Star Provisions weren’t so far from the North end. The pictures are so gorgeous that it’s almost worth taking time off work to make a pilgrimage to get some!