Heirloom Tomato and Burrata Panzanella

Due to the bizarre weather we are having this year, I don’t feel too guilty posting this recipe so late in the season. While some tomato crops are well past their prime, some are just starting to come to fruition – WEIRD! If you’re one of the lucky ones who still has tomatoes on the vines, you need to introduce them to burrata before it’s too late!

If you haven’t had burrata before, please run to your nearest cheese shop and grab a tub. Burrata is a fresh mozzarella ball filled with mozzarella “rags” (pieces) and cream. It can be made with cow or buffalo milk, and it is creamy, silky, and buttery. It has a short shelf life and needs to be used within a couple days of being made. It is fabulous with crackers, crusty bread, tomatoes, basil, peaches, olive oil, or a combination of all of these…or just by itself (shh…I won’t tell!).

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Sweet Life Laur on the Your California Show!

Exciting news! Sweet Life Laur is on this week’s Your California Show! Host Randy White calls it a “Must Go-To Blog” in the introduction, and he called me Paso’s Rising Star on his Twitter! Wow!

If you’ve found me because you listened to the show, Welcome! I hope you enjoy my site. Please feel free to post any questions or comments about my recipes, and let me know how they worked for you when you try them. I love to hear success stories (or, un-success stories – I’m happy to help you fix it for next time!). Please “like” me on Facebook and follow me on Twitter, too!

On Your California, Randy interviews people from around the state who are involved with some form of wine, food, or travel. Earlier this week, Randy contacted me and asked if I would be on his show, and of course I said yes. (Listen to the clip for the full story of how he even found me). I was so excited when I heard from him, I couldn’t even believe it! The next day, I did the interview over the phone on my lunch break. Since it was a phone interview, I don’t have a cool picture of me in the studio with headphones and a mic to post…but maybe next time!

I mention Vivant Fine Cheese, Pier 46 SeafoodMeritage Wine Tasting Lounge, and Nature’s Touch in my interview, but I didn’t get the chance to go into how important it is to support the local economy. These are wonderful people who carry wonderful products and they should not go without mention…so a BIG thanks to them and more!

The segment is going to air on The Krush 92.5, our local Central Coast radio station on Sunday, September 4 at 10:00 am and Tuesday, September 7 at 6:00 pm. Although I encourage you to listen to the whole thing, my segment starts at 20:15. You can also download the free Podcast if you want to keep my voice on your iTunes forever…ha!

Just a little disclaimer: my content is not to be used freely. I want you to enjoy my photos and try out my recipes, but if I find them in a book or elsewhere online and you haven’t asked and linked back to me and given me proper credit, you’re in trouble…seriously. That being said, making one of my photos your desktop wallpaper is totally okay…but don’t blame me if your stomach growls every time you look at it!

Blackened Opah

Oh my goodness. It’s the last day of August, and I haven’t posted since the first. It’s the end of summer, but wait…was summer here? It’s been so cold, and the grapes are 2+ weeks behind. My skin is still white white white, and um…I haven’t made it to the beach since last year? I almost feel like a bad Californian!

Luckily, we’ve been eating well. We managed to BBQ a lot, at least once a week, and I grilled fish for the first time – enter, this Opah.

Opah are huge – like, as big as your wingspan. They aren’t intentionally fished, but are caught in the nets made for tuna, and the texture is like a cross between Tuna and Swordfish. When I went to Pier 46, I was planning on getting Swordfish, but once I saw the Opah I knew I needed to try something new, and Eric was very patient in answering all my questions (as always!). Pier 46 is the best!

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