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Heirloom Tomato Salad With Burrata Cheese

Heirloom Tomato and Burrata Cheese, Micro Basil
Serves 4 People - From Chef Charlie Plamer


  • 4 Large Fresh Heirloom Tomatoes
  • 1 Pint Cherry Tomatoes
  • 4 (2.5oz) Balls Of Burrata Cheese, cut into quarters
  • 1 Small Baguette
  • ¼ Cup Olive Oil
  • Micro Basil To Garnish
  • Snipped Chives To Garnish
  • ½ Tsp Maldon Salt
  • ½ Tsp Cracked Black Pepper

Pull the baguette apart into small, bite-sized pieces and toss with olive oil, salt and pepper. Heat a large pan over low heat and toast baguette pieces until golden brown. Wash the tomatoes and dry.

Cut the heirloom tomatoes into quarters and toss in a bowl with salt and pepper. Keep the small cherry tomatoes whole. To serve, arrange the heirloom tomatoes on a long platter and intersperse with cherry tomatoes. Place the quartered burrata atop the tomatoes and add toasted bread around, between, and atop the tomatoes. Garnish with the micro basil and snipped chives. Drizzle with olive oil; sprinkle salt and pepper.


A great Traditional Cherry Pie!

Traditional Cherry Pie Recipe from Crust by Chef Stephanie Jayne (Makes one pie)

A great cherry pie is a good thing. Here is a ‘can’t miss’ recipe
from a true dessert goddess—Stephanie Jayne. Want to order in? This pie and many other treats are available for home delivery from Crust in LA — 310-310-8972 or crustbystephaniejayne.com. To order, e-mail: info@crustbystephaniejayne.com. 


For crust
2 c. all-purpose flour
3 tbsp. sugar
1½ tbsp. kosher salt
1 c. vegetable shortening
2 c. unsalted butter, cut into small cubes
1 c. ice cold water

1. In a medium-size bowl, mix flour, sugar, and salt.
2. Add vegetable shortening and butter to flour mixture, working with your hands until the fats are the size of walnut halves.
3. Add just enough cold water to bring the mixture together.
4. Split dough in half. Roll out each half into a 12-inch circle between two sheets of wax paper. Refrigerate for 2 hours.

For the filling
2¼ lbs. fresh cherries, pitted 
½ c. dark cherry juice 
Juice of ½ lemon
1½ c. sugar
1 tsp. vanilla
¼ c. cornstarch 
¼ c. cold water

1. Combine cherry juice, lemon juice, sugar, and vanilla in a pot over medium heat until sugar dissolves.
2. Add in cherries and turn heat to high. Be careful not to overstir; it will break up the cherries.
3. Mix cornstarch and water to make a slurry, then add to cherries and bring to a boil. When the mixture thickens, take off heat and set aside to cool.

To assemble the pie
1 egg (optional)
2 tbsp. heavy cream (optional)
1. Line pie pan with one dough circle.
2. Fill shell with cherry filling.
3. Brush outer edge with a beaten egg or water.
4. Either top pie with second dough circle or arrange a lattice by cutting the dough into strips and overlapping.
5. Refrigerate for at least 30 minutes. Preheat oven to 425°.
6. Brush top of pie with egg or cream. Bake for 45 minutes or until crust is golden brown and cherries bubble. 



Mangalitsa Pig Lard - magic in the kitchen!

 Many of the cooking traditions of the past are being rediscovered by a new generation. Chefs at the famous French Laundry and the Herb Farm have been on board for years. What is the product you ask… Artisan made lard. Want magic in your next pie, biscuit or cookie recipe? Do you love perfectly cooked scrambled eggs and omelets, then you have the ingredient. We have tried several products from up and down the left coast and have discovered what may be the best. Available at The Chef Shop in Seattle is Mangalitsa Pig Lard. Just amazing! These piggies were bred for this very purpose and the flavor is fantastic. The flaky pie crusts of your dreams is at hand. Shipped frozen at $45 for 3.75 to 4.0 pound buckets which will last and last. A true ‘off the vine’ pick that will make you a star in the kitchen. 


Artisan Chocolates from Michael Recchiuti

 Michael Recchiuti has been making handcrafted chocolates in San Francisco since 1997. Simple and elegant in presentation, these chocolate are just the right size and have amazing depth of flavor.At least 27 different flavor profiles all with creative twists. Try the Star Anise and Pink Peppercorn; or the Bergamot Tea made with dark chocolate ganache infused with Ceylon tea and Bergamot oil. We also love the classic Fleur de Sel made with burnt caramel. To order call (800) 500-3396 or go online.

One Ferry Building, Shop #30
San Francisco, CA
Store Hours: Mon-Fri 10am-7pm, Sat 8am-6pm, Sun 10am-5pm
Phone: 415-834-9494


Eat Local - Dine Out at Home

 If you live in Seattle you have to check this place out. Eat Local is offering up an amazing array of fresh frozen heat and serve foods made without compromise. All locally sourced directly from the farm when possible and made from organic ingredients using traditional cooking methods.

Great handmade Pasta, Free Range Chicken and Duck, Grass fed Beef, Lamb, Natural Pork and Buffalo, Crisp Bread Pizzas and much, more. Queen Anne location, home delivery by Spud… Entree’s are sized and priced for 1, 2, or 4 persons… AND… Stumptown Lattes or Americanos made with Golden Glen creamery milk are only $1 each!

Eat Local
open 7 days - 8 AM to 8 PM
2400 Queen Anne Avenue N
Seattle, WA
(206) 328-3663