drawing inspiration from insanity July 3, 2007

Caprese3

The blog has been seriously neglected, I know. I mean…seriously. It’s been almost a month since my last post. My styling career and work has really been taken to a new level..and I’ve been lucky to work on some amazing projects. That having been said, there hasn’t been much time for any real cooking.

One of the projects I was on recently was for the cookbook of a local Atlanta chef. I found her story – her restaurant and her cooking – very inspiring. Her ingredients are always fresh, the menu changes every day, and she has a relaxed and whimsical style of cooking and combining ingredients. Her soups are what have made her a fixture here in Atlanta but I was most impressed with her salads…particularly a wheatberry salad. I had forgotten about these things! They have such great texture, are very filling, and work well with a host of different ingredients.

I was so floored by the salad that I had on the shoot that the day it was over, I went to Whole Foods in search of them. I went in with a pre-conceived idea for my recipe: Wheatberry Caprese Salad. You know how I love my Caprese. I combined small perlini mozzarella bits, fresh grape tomatoes, sun dried tomatoes, micro arugula and homegrown basil. The combination of tastes and textures in this salad are just great.

While at Whole Foods, I had a brainstorm for another version of the salad. I wanted to use fruit with the wheatberries. I happened across some tiny organic blackberries at a local farm stand that I combined with fresh goat cheese, diced peaches, some fresh lemon verbena, and a sprinkle of beautiful edible flowers. This would be an amazing and impressive salad to serve at a summertime brunch or luncheon.

Blackberry

Wheatberry Caprese Salad – serves 4

  • 1 cup dry wheatberries – cooked per directions or until tender (around 1 1/2 hours)
  • 1 cup drained perlini mozzarella
  • 1/2 cup cherry tomatoes – cut in half
  • 1/4 cup sun-dried tomatoes
  • 1/4 cup micro-arugula or roughly torn baby arugula leaves
  • 2 tablespoons fresh torn basil
  • juice of 1 lemon
  • 2 tablespoons extra virgin olive oil
  • salt and fresh ground black pepper to taste

- Combine all ingredients and mix thoroughly. Serve slightly chilled.

Wheatberry Fruit Salad – serves 4

  • 1 cup dried wheatberries – cooked per directions or until tender (about 1 1/2 hours)
  • 1/2 cup blackberries
  • 3 medium peaches – pitted and cut into 1/2" dice
  • 3 tablespoons rough chopped fresh lemon verbena
  • 1/2 cup soft fresh goat cheese (I like Laura Chenel)
  • juice from 1 lemon
  • 2 tablespoons extra virgin olive oil
  • salt and fresh ground black pepper to taste
  • 2 tablespoons edible flowers for garnish

- Combine all ingredients except goat cheese and flowers and mix thoroughly. Crumble goat cheese and carefully mix then garnish with flowers right before serving.

Comments

nick2k Jul 3, 2007 07:07 pm

wow! i must try that fruit salad. it looks absolutely divine!

Tori Jul 5, 2007 08:07 am

These salads are beautiful!
Wheatberry’s are really great for salads. Considering that Caprese is the ultimate Summer Salad – great combo!

Kitt Jul 5, 2007 08:07 am

Oooh, yum!
Glad you’re blogging again. Congrats on the new heights!

Amber Jul 5, 2007 09:07 am

These look great and I just got some wheatberries to try for the first time! I want to make these soon!

Anita Jul 5, 2007 10:07 am

those are gorgeous platters! If it’s not a trade secret, I’d love to know where you got them. :)

Meryl Jul 5, 2007 11:07 am

Hi Tami,
I just found your blog and I love it! Are you working on a cookbook for Souper Jenny? I hope so!! It is one of my favorite spots in Atlanta :-)
beautiful photography here.

tami Jul 5, 2007 12:07 pm

Anita-
Those are small plates that I got from Target, of all places. Not a trade secret at all :)

tami Jul 5, 2007 12:07 pm

Meryl-
Yes…that is who it was for. Hopefully it will come to fruition. I love her place, as well :)