caprese wontons

flavorsmack

caprese wontons

People always talk about shedding pounds after the holidays.  Unfortunately in this household, the holiday weight gain period extends through to the Super Bowl.  It’s flattering to hear that there are people who look forward to the get-together at our house every year, so I must be doing something right, right?  Or is it the guilty pleasure of devouring a 7-layer dip and fried buffalo chicken balls that brings everyone back?  Whatever it is, I don’t care.  Unlike the orchestrated Thanksgiving or Easter meals, the Super Bowl is a nosh-worthy event.  I throw everything onto a table and I sit back and enjoy the game, (or in this year’s case, not enjoy the game so much, but more so my friends and David Beckham).  So this time, I made a concerted effort to try to incorporate some healthier dishes without going all vegan on my guests (not that there is…

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Vine-ripened Tomatoes Stuffed with Ricotta, Basil and Balsamic

Stefan's Gourmet Blog

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Besides albóndigas I served these stuffed tomatoes at the party. They work best with homemade or other good quality ricotta, vine-ripened tomatoes, and aged balsamic (aceto balsamico tradizionale). I’ve been serving them as hors d’oeuvres for years, and I keep making them.

Ingredients

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For 50 pieces

25 small vine-ripened tomatoes

1 bunch  fresh basil (about 80 grams or 3 oz)

400 grams (1 2/3 cups) ricotta, preferably homemade

1 Tbsp aged balsamic, preferably at least 12 years old

100 grams (3.5 oz) freshly grated parmigiano reggiano

salt and freshly ground black pepper

Preparation

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Halve the tomatoes crosswise.

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Remove the seeds with your fingers (works best) or a small spoon.

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Allow the tomatoes to drain on paper towels.

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Combine the ricotta, most of the basil, and parmigiano in the bowl of a blender. Keep enough basil for garnish.

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Blend a bit and add the balsamic. Season with salt and…

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