Tag: burrata

Korean Fusion: Lettuce Wraps with Burrata, Shishito, Anchovy

Korean Fusion: Lettuce Wraps with Burrata, Shishito, Anchovy

Korean Fusion:

Lettuce Wraps with Burrata, Shishito Pepper, Stir-Fried Anchovy

Sangchu Ssam with Burrata, Kkwarigochu, Myulchi Bokkeum

상추쌈과 부라타 치즈, 꽈리고추, 멸치 볶음

Enamored with the Korean side dish, myulchi bokkeum, I set out to create a hand-held appetizer for our next dinner party.

Myulchi bokkeum (stir-fried anchovy) is positively addicting. Tiny crisp anchovies are tossed in a sweet, sticky, garlicky sauce. Kkwarigochu (shishito peppers) are blistered in a hot pan with a bit of oil. Kkwarigochu are thin-walled mild peppers with a fresh green vegetal flavor and just a whisper of heat. Every once in a while, though, you’ll come across a hot one! Beware…

Anchovies with peppers is a classic Korean banchan (side-dish). Burrata, a heavenly fresh mozzarella that is stuffed with a mixture of shreds of cheese and heavy cream. Pair them together in a lettuce wrap for a bite of fusion paradise. The textures of butter lettuce and soft cheese are contrasted by the crunchy anchovies. Savory salty flavors are balanced by sweet and creamy notes in a delightful little package. It’s sure to be a hit!

Lettuce Wraps with Burrata, Shishito Pepper, Stir-Fried Anchovy Recipe

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The Gratitude Tree & Holiday Appetizers

The Gratitude Tree
The Gratitude Tree

After a decade of sharing our Thanksgiving gratitude on place-cards, we have a spiffy new ambassador for sharing our thankfulness! It’s a Gratitude Tree. In the past, we would put a place-card and pen on the table at every setting. During the beginning of the meal everyone was encouraged to write their sentiments on the card. We saved these cards year after year so each guest could reflect on past years’ appreciation.

This year everyone gets a personalized paper leaf on which they can express their gratitude. Then after dinner, the leaves are hung on the tree. Guests can read and share tributes throughout the week. We’ll save the leaves, which will re-appear on the tree in years to come…as our tree blooms with an abundance of joy, thankfulness, and gratefulness.

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heirloom tomato salad, burrata, pistachio relish

Sliced Green Zebra &  Orange Heirloom Tomatoes
Fresh Burrata Cheese
Pistachio, Caper, Shallot, Green Peppercorn Relish
Chiffonade of Fresh Basil

Pistachio Relish

Inspired by the July issue of Food & Wine magazine, this is one of many crazy good recipes we prepared on our recent vacation in Oregon. The issue featured “best new chefs & their simplest recipes.” Right up our vacation alley!

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“Mediterranean on the Pacific”

“Mediterranean on the Pacific”
Sunken City Supper Club
Summer Soirée

The Sunken City Supper Club is a fresh, local and secret place to seasonally mingle with friends and neighbors – to enjoy the camaraderie, great food, wine, and the awesome intimate jazz standards performed by local musicians Barry Anthony and Bill Ryan. We hold one event per season, and the menu always reflects seasonal ingredients. Our Sunken City Supper Club events feature a five course fixed menu plus our signature amuse bouche and unique sherry courses.

Supper Clubbers Sally & Al, with a great view!

The 24 guests are emailed the menu in advance so they can bring wines to complement the dinner. The Sunken City Supper Club is a “moveable feast” – the location varies. The Summer Soirée was held at the beautiful home of our friends Gina & Van overlooking the ocean in Rancho Palos Verdes, California. The summer menu features many seasonal summertime ingredients typically served along the Mediterranean Sea. The table setting, decor, and colors enhanced the Mediterranean theme.

We are especially proud of this recent dinner, as we have now completed a full year’s cycle of seasonal events:

Over the year we have learned how to run a “restaurant” out of a home kitchen, held many experimental test kitchen dinners, honed our timing skills, gained a new appreciation for that second refrigerator, made new foodie friends, and had a blast! We look forward to another year of Sunken City Supper Club seasonal events!

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Capture Summer in a Little Glass Jar


CAPRESE VERRINE
Tomato Water Gelée, Burrata Cheese
Olive Oil, Chiffonade of Basil

Fans of the ubiquitous Insalata Caprese made with fresh buffalo mozzarella, tomatoes, basil, and olive oil will go wild over our unique Caprese Verrine. Freshly extracted tomato water combined with sea salt and gelatin when chilled, creates a smooth gelée that melts on the tongue tasting of pure tomato flavor, and pure summer heaven! Layered with chopped burrata – fresh mozzarella stuffed with “rags” of mozzarella and heavy cream with all its wonderful delicate creamy, sweet, sour, and earthy flavors. Finished with fresh basil from the garden and our favorite fruity olive oil from California Olive Ranch – this little 2 oz. verrine is our new darling for summer entertaining.

We served the Caprese Verrine as the amuse bouche at our recent Sunken City Supper Club event, “Mediterranean on the Pacific.” It was a fabulous start to an amazing al fresco summer dinner…

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