Once we hit forty, women only have about four taste buds left: one for vodka, one for wine, one for cheese, and one for chocolate.
I don’t have a lot of work to do for dinner since it is basically a 1 pot low country boil accompanied by a pan of cornbread so I felt that I could experiment a little with a new recipe for cornbread, substituting half of the corn meal with polenta and used a food processor as instructed. The corn bread was a big hit, but not a southern traditional recipe. Is there such a thing as scone bread? Follow the link below for the written recipe on Food 52…
A pan of focaccia sure can go far around here, we had two appetizer servings and now another with a great grilled salad. I still have plenty for croutons to serve with a soup or salad and of course it can be wrapped and frozen for another night…I took a wide sliced portion, cut it in half and grilled the focaccia for a few minutes. I’m going to serve the grilled focaccia with a ball of burrata cheese nestled in bowl of grilled tomatoes and asparagus that would be perfect for a light supper or lunch simply arugula, slices of prosciutto and drizzle with EVOO and to take it a step further crisp the prosciutto. I might even add a touch of that wonderful red or white Rosso vinegar over the cheese.
Ideas for Burrata: http://www.huffingtonpost.com/2014/08/20/burrata-recipes-mozzarella_n_3505490.html