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Robin Garr

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First caprese of the season!

by Robin Garr » Wed Jul 11, 2012 8:34 pm

First caprese of the season! Mortgage Lifter and Italian Oxheart heirloom tomatoes and basil from the garden, fresh mozzarella from Lotsa Pasta, and Baracchi Tuscan olive oil.  

Do you love caprese as much as I do? It has to use fresh tomatoes, of course. Just picked from your own garden is best. 8) And fresh mozz, of course, not packaged shreds. I like to season it with good olive oil, a shot of lemon, kosher salt and freshly ground Tellicherry, with loads of fresh basil chiffonade. I know there are tons of recipes, though. What's your favorite?

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Jim Cassidy

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Re: First caprese of the season!

by Jim Cassidy » Wed Jul 11, 2012 9:51 pm

Nice!

We had the first BLT of the season last night.
Jim Cassidy

Owner, Millcreek Vineyards

(The prettiest vineyard in the Salt Lake Valley)
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Jeff Grossman/NYC

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Re: First caprese of the season!

by Jeff Grossman/NYC » Wed Jul 11, 2012 10:40 pm

Caprese is da bomb. No doubt about it.

I'm all aboard your ingredients. Occasionally, I mix a little thyme with the basil or add a drop of truffle oil to the EVOO.
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Mike Filigenzi

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Re: First caprese of the season!

by Mike Filigenzi » Thu Jul 12, 2012 1:53 am

Definitely one of the best things about summer! My recipe is very similar. Only differences are that I rarely add lemon and I like a little very coarse sea salt sprinkled on to finish.
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MikeH

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Re: First caprese of the season!

by MikeH » Thu Jul 12, 2012 1:10 pm

We've been having caprese for a few weeks now, albeit with store-bought tomatoes under fresh mozz and our homegrown basil. We don't put lemon on it but do drizzle balsamic over it.
Cheers!
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Jenise

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Re: First caprese of the season!

by Jenise » Thu Jul 12, 2012 3:02 pm

I'm so jealous! Have yet to have a real summer tomato. Can't wait, though. This is one of my favorite foods, and I buy and save my best condiment-quality olive oils for it. I think I use more than you, as I don't see any puddles in your picture. I would also add Maldon salt, the basil, lots of tellicherry pepper and leave out the lemon (many others use balsamic, but again with a GREAT tomato I wouldn't have any need for that), and insist that a good crusty loaf of artisinal bread was standing by to mop up every last drop of the magical liquid left behind on the plate from all of the above. That is almost the best part.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

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