First off–to those who are joining us from The Kitchn: benvenuto, tutti! We were thrilled to be among those chosen to guest-post, and we welcome you to explore our little piece of the food blogging universe.
This was a weekend of experimentation: Michael took a small risk by doing a pan-Mediterranean take on tapas (apparently he was worried I wouldn’t like it, which seemed odd, but his concern was moot anyway as I happily dug into my plate) and I did the same by making ricotta cheese, as I had never done so before and it’s one of his least favorite cheeses to eat. The recipe on Epicurious seemed so simple, though, so I at least wanted to try my hand at it; after all, we’ve done duck ham and will probably cure some pork in the next few weeks–why not add cheese into the mix?
The cheese came out well, if a little too lemony (I think I used just a little too much–shame on me for not measuring!), and paired nicely with the salty speck, crusty bread and runny eggs. I always liked the idea of having a salad with brunch to cut some of the grease inherent in so many of the classic dishes, and this one–a mustard vinaigrette–is perfect for spinach:
Dijon Mustard Vinaigrette:
- 2 tsp dijon mustard
- White balsamic vinegar
- Olive oil
- salt and pepper to taste
Whisk together mustard and desired amount of vinegar (some like a 1:1 ratio, others a 2:1 of oil to vinegar), add salt and pepper to taste, then slowly add oil and whisk to combine. Drizzle over greens of choice.
It’s a light alternative to traditional brunch, to be sure, and perfect for a summertime morning/afternoon after a backyard cookout. Buon apetito!