A couple of weeks ago I spent the weekend at the Four Seasons Palo Alto for a couple of girlfriends’ birthdays. While it’s largely a business(y) hotel, it’s also a great weekend retreat. For a couple of reasons: 1) it’s not crowded on the weekends when the business types go back home, and 2) their food and bar program is amazeballs. Note: this is the first time I’ve used the term “amazeballs,” something I swore I’d never do, but whatever. I’m practicing flexibility.
So Saturday night at dinner at Quattro we had this grilled peach caprese that was perfect. And of course it became my new mission to replicate it. Can’t be so hard, right? Tomato, mozzarella, basil and some peaches. Balsamic and olive oil. Done and done. But, just in case you want to know how I did it…here you are:
I grilled the peaches using walnut oil and was very happy with the result. You’ll notice in the photo my slices are somewhat small and that’s probably the one thing I’d adjust…use two of same size or go for a larger slice. The peach flavor was slightly overpowered by the rest and should be beefed up. If you’re a basil hound, use two leaves instead of one.
But the coup de grace? This fantastic dressing recipe I found on Kitchen Konfidence. It definitely made the dish and my happy guests smile.
While we’re on the subject of caprese(s), I’ll give you one more. This one I threw together last summer when home visiting family. You’ve got your basil and tomatoes. I used red and yellow pear heirlooms for color and flavor. Burratta cheese. And added blueberries. Reduced balsamic and olive oil to dress it. I’ve found thinner, cheaper balsamics tend to reduce better than their more refined peers, in case you were wondering.
And I just looked in the fridge and noticed a bunch of figs. Which is great because I’ve still got a ton of basil, tomatoes and mozzarella. Yes, I’m a bit obsessive and yes, I’ll likely not want caprese for a couple of years by the time I’m done experimenting. If it’s good, I’ll be back…