Baby hasselback potatoes with burrata, crispy chicken skin and fried garlic
I love cute food. I can’t help it — give me tiny one-bite appetizers or adorable mini anything and I will love it. There’s just something about a petite portion of food that is so pleasing.
And early summer is great time to find produce to aid with this mission. There are tiny spring onions, mini patty pan squashes and the smallest new potatoes that taste like butter. A week or so ago, I was woo-ed into buying some little red potatoes and after having roasted a batch or two, I was looking for something new to try.
I had a ball of burrata cheese in my fridge, crispy chicken skin from a recently roasted bird, and thanks to this recipe, things started to come together.
Burrata Salad with Strawberries, Radicchio and Nasturtium Leaves
I can only stop thinking about food for so long — so I’m taking a break from posting about Alaska to show you some of the fabulous things I ate before I left Portland.
A week before my flight back home, my husband decided to make me dinner. It was a wonderfully delicious meal, starting with a salad of cherries, radicchio and burrata cheese. The salad was dressed simply in a combination of Agrumato extra virgin lemon olive oil and some aged balsamic vinegar I bought in Modena, Italy years ago. The bottle isn’t looking so pretty but I promise you, the vinegar inside is like candy.
This was the only major purchase I made on my third trip to Italy — I was about 23 years old, fresh out of culinary school and saved $100 for the bottle. Twelve years later, it’s still delicious!