Something Wicked This Way Comes – Fried Stuffed Olives

Fried Olives-1

 

Two kinds of cooks entertain at home: those who want guests in their kitchen, and those who don’t.  Fried Stuffed Olives are definitely for the former.  Filled with pork, salami, mortadella and cheese, these little bits of indulgence are best while still warm.  Out of the pan and into the mouth, with only a minute or two in between.  That means people nearby, glass of wine in hand, paper towel at the ready.  Cook, drain, eat.  Fun all round.

Tomato and Burrata Salad with Basil, Olives and Capers

Tomato and Burrata Salad-2

We’re obsessing over peeled tomatoes.  Jody has even made a convert of me, Mr. No-Fuss-No-Muss.  Tomato and Burrata Salad with Basil, Olives and Capers might well have begun Peeled Tomato…  By the end of the summer you’ll either be slipping tomatoes out of their skins quicker than a fast-change artist in a costume shop. . . or you’ll be reading another food blog that doesn’t ask so much of you.  But if you do, you’ll miss the supple sensation that is a tomato without its skin, as well as a remarkable esthetic experience.  I, for one, had no idea how ordinary tomatoes metamorphosed into the Betty Grables of the garden without their skins.   They’re gorgeous.

And nothing makes it worth the effort – trifling as it is – of removing a few tomato skins than pairing the tomatoes with burrata, the really hot cousin of bufala mozzarella.