Hot Caprese Appetizer

I recently tried a new restaurant in our neighborhood called Page Road Grill and was surprised to find an update to the century old dish Caprese Salad. This “hot” new version had warm fried tomatoes topped with melted mozzarella on a bed of leafy greens drizzled with balsamic glaze and extra virgin olive oil. I hope you enjoy my version of this recipe.

Makes 4-8 Servings

3-4 Tomato (1/2 inch slices)

¼-½ tsp Kosher Salt

1 tsp Dried Oregano

3-4 TBS Extra Virgin Olive Oil

1 C Romaine Lettuce (chopped) *

1 C Shredded Mozzarella

2 TBS Balsamic Glaze*

2 TBS Mayonnaise

2 TBS Fresh Basil (chopped)

Large Broiler Proof Skillet

Preheat broiler on high.

Slice each tomato into half-inch slices and place on a large plate.

Chop the romaine into ½ inch strips and place on a large plate. Drizzle the balsamic glaze (see below) over the romaine. Place the mayonnaise into a small Ziploc bag. Clip off a small hole in a corner and stream the mayo over the romaine. (see photo)

Sprinkle ¼-½ teaspoon of kosher salt and 1 teaspoon of dried oregano over the tomatoes. Heat 2 tablespoons of olive oil in a large broiler proof skillet and heat over medium high heat. When the oil starts to shimmer, place the tomatoes in the hot skillet. Fry for 1 minute then flip and immediately divide the cup of shredded mozzarella over the tomatoes. Place under the broiler until the mozzarella melts. Place the tomato slices on top of the dressed romaine and drizzle the entire dish with 1-2 tablespoons of olive oil and the chopped fresh basil.

Broiled Tomatoes

Balsamic Glaze

1 C Balsamic Vinegar

¼ C Brown Sugar

In a small saucepan, mix the balsamic vinegar with the brown sugar over medium heat, stirring constantly until the sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Store remainder in a jar in the refrigerator.

* Pronto Substitutes

Romaine – You can substitute everything from arugula to bib lettuce. The choice of lettuce is yours.

Balsamic Glaze – This thickened and sweetened balsamic vinegar is thick and sweet like maple syrup with the acidic taste of vinegar. You can purchase it in many megamarts or make your own.

To print a copy of this recipe go to Hot Caprese Appetizer.

Chocolate Hazelnut Mousse Tarts

If you are having a family gathering or are bringing a dessert to a friends house, chocolate mousse is always a winner. My variation uses mascarpone cheese instead of cream cheese and adds Nutella chocolate hazelnut spread giving you a smooth, creamy, rich and chocolaty moose in a buttery pie shell topped with slivered almonds that screams “more please”.

Makes 24 Mousse Tarts

Filling Ingredients
1 C Heavy Cream
¼ C + 2 TBS Confectionary Sugar
8 oz Mascarpone Cheese (chilled)*
1 tsp Vanilla Extract
1 C Chocolate Hazelnut Spread (ex. Nutella)*

1 14.1oz pkg Refrigerated Pie Crusts (2 9” Pie Shells) *
12 C Cup Cake Tin
6 TBS Slivered Almonds

Refrigerate the bowl and beater of your electric mixer in the refrigerator for at least 1 hour prior to making your mousse. In the chilled bowl of your electric mixer beat the 1 cup of heavy cream until it starts to foam. Sprinkle 2 tablespoons of powdered sugar over the top of the whipped cream and continue to whisk on high until it forms stiff peaks (see photo). Place the whipped cream into another bowl.

In the same bowl of your electric mixer, whisk the 8 oz of mascarpone cheese (do not bring to room temperature before whipping or it may separate), 1 tsp vanilla extract and ¼ C of powdered sugar on low just until incorporated. Add the cup of chocolate hazelnut spread and whip until you have no streaks. Remove the bowl from the electric mixer and add 1/3 of the whipped cream and fold into the chocolate mixture until no streaks appear using a rubber spatula. Fold in the remaining whipped cream until incorporated. It’s ok to have some white streaks. Chill in the refrigerator for 2 hours.
 

Baked Tartlet Shell

Preheat your oven to 425°F. Place the refrigerated prepared pie crust on a cutting board and let it stand at room temperature for 15 minutes.

Using a 4-inch round cutter, cut out 6 rounds from each pie crust.  Using two thumbs press each round into the bottom of an ungreased cupcake cup.  Pierce the bottom of the pie crust four times with a fork.

Bake the pie crusts for 8 minutes or until golden brown.  Carefully remove the tartlet crusts from the pan and place them on a wire rack to cool for 15 minutes. Toast the slivered almonds but placing them in a small skillet over high heat, tossing often until the turn light brown. Immediately place them in a small bowl to cool.

Assemble the mousse tarts by placing 2 tablespoons of mousse into each cup and top with some toasted slivered almonds. Keep refrigerated until served.

PREPARE AHEAD
If you are entertaining the last thing you want to do is make Mousse just before the company arrives. The tartlet crusts can be made up to 2 days in advance if kept in an airtight container or frozen for up to two months. Make the mousse the day before and assemble just before the company arrives. This is ideal for a holiday meal, buffet or brunch party.

* PRONTO SUBSTITUTES

Mascarpone Cheese – Mascarpone should be used straight from the refrigerator or it will separate. Cream cheese can be substituted but it will give you a sweeter filling and must be at room temperature.
Chocolate Hazelnut Spread – Nutella is the original chocolate hazelnut spread from Italy however you can use any brand of chocolate hazelnut spread such as Jiff.
Pie Crust – You can use your own homemade pie crust rolled out to 11 inches. You can also use fillo shells purchased in the frozen food section.

To print a copy of this recipe go to Chocolate Hazelnut Mousse Tarts.

Restaurant Review: Vinos Finos Y Picadas

Restaurant Review: Vinos Finos Y Picadas $$$ ★★★★★

Location: 8450 Honeycutt Rd. (off of Falls of Neuse), Suite 100, Raleigh NC 27615

I was truly blown away this week when I dined at  Vinos Finos Y Picadas Argentinian Wine and Tapas Bar in North Raleigh. The selection of food, from cheese to cured meats to hot tapas to South American empanadas were outstanding and reasonably priced. The South American wine selection was also superb and matched the food perfectly.


We tried three different empanadas, beef with olive and egg, duck confit and sweet potato and rosemary, and corn and cotija cheese. The flaky pastry surrounded the perfectly spiced fillings which made my mouth curl into a huge smile.

My biggest surprise was the Provolone al Horno. Picture a large ceramic dish covered with dimples (similar to the dishes used for escargot). The dimples were filled with artichokes, olives, and ham which were covered with melted provolone cheese. You scoop the contents out and spread it on crusty slices of baguette. It was wonderful.

I highly recommend this restaurant. I will definitely be going back.

Flavor Tripping With Foodie Nick

Miracle Fruit Berry

Miracle Fruit or Synsepalum dulcificum is a plant (bush), native to West Africa that is causing a sensation across the country.  These berries make sour and bitter foods taste sweet. With the help of my son we purchased some Frooties an extract from these berries made into a pill that you dissolve on your tongue. After that we did some flavor tripping by tasting a variety of bitter and sour foods. Here is what each of them tasted like in order of effectiveness. It was like, man, an amazing trip without drugs.

Ro Tasting Apple Cider Vinegar

1.    Lemons – It was like biting down on a cross between the best sweet lemon candy you have ever eaten and lemon sherbet.

2.    Oranges – Reminded me of the best orange that I’ve ever eaten, fresh from the tree.

3.    Grapefruit – Reminded me of when my mother served us grapefruits for breakfast and walked out of the room just as we were putting a ton of sugar on top.

4.    Sour Cream – reminded me of ice cream.

5.    Cider Vinegar – Reminded me of apple cider.

6.    Sauerkraut – Made it taste sweet but not sugary

7.    Guinness Stout – Took away the bitterness but it did not taste like chocolate to me like some people have posted.

8.    Sugar – Did not taste sweet. It seems to have the opposite effect on sweet items.

9.    Chocolate – Tasted like wax and not at all sweet.

So if you want to have a great party ice breaker or if you just want to trip out on your own try the miracle fruit and do some flavor tripping.