Blind Burrata Tasting
I decided to do a blind tasting of different burratas from different stores. I wanted to get a variety of places and prices to try, and it was so much fun and interesting to see the differences. We tried DiStefano burrata from Whole Foods prices ($9.99), Bel Gioso from Safeway (price 8.99), Trader Joe's (price $5), and Belfiore Burrata, made in Berkeley from a local corner store (price $8). For the actual tasting, we poured some olive oil (non-flavored) on top along with some coarse sea salt. We ate off of spoons as to not ruin the texture or flavor. We paired up in partners, and each person selected the order of what to feed their partner, then that person ranked the order of the burratas. Here are the results:
The Whole Food burrata was of course the favorite - the creamy texture just melts in your mouth and the cream actually tastes like cream. An absolute crowd pleaser, and if you can make it to a Whole Foods and really want to impress your guests, this is definitely the one to choose. However, the Bel Gioso was a close second!
This Bel Gioso burrata can be easily accessible to those who shop at Safeway (providing they have it!). It has a great texture, although doesn't have the rich cream flavor as the Whole Foods selection, but a very close second!
The Trader Joe's burrata came in third place in our selection, and I would definitely buy this again. You can't beat the price for 5 bucks! It had a slightly more pungent flavor than the first two, but still good texture. An absolute steal for two balls of burrata!
As much as I love supporting local dairies, we were really disappointed with the Belfiore was everyone's least favorite. The texture was very tough and not creamy at all. The flavor wasn't terrible, but lacked the creamy richness and softness that one desires in a good ball of burrata.
We had such a great time testing these different burratas, of course while drinking some buttery chardonnay, the perfect combination. The bottom line is, you really can't go wrong with a ball of burrata, some tomatoes with basil, and some fresh crostini.
We spent a wonderful weekend at the Ranch with David, Holly and Marc - full of jeep rides, pool time, and of course, some burrata and chardonnay. Nothing beats a cool glass of Rombauer on a sunny San Jose day at the ranch! Sprinkle a touch of olive oil with some basil, salt and pepper for the perfect burrata snack.
Bacon & Chive deviled eggs
These were a delicious and low carb snack that I made for our friend Brianne's birthday party that David and I hosted at our apartment. Super easy ingredients, it just takes a little patience to cook and peel the eggs!
One dozen eggs (the fresher the better for easier peeling)
Frank's Red Hot sauce
Salt & pepper to taste
I cooked the eggs with my handy dandy egg timer that lets me know when the yolks are hard boiled (you place it in the pot with them - cheap and great tool from Bed Bath & Beyond!). As soon as the eggs are ready, put them in a bowl of ice water. This helps when it comes to peeling the eggs. Once peeled, slice in half and remove the yolks in another bowl. Smash the yolks up with a fork to make sure they stay nice and fluffy. Add in mayonnaise, yellow mustard, chopped chives and salt and pepper. For the bacon, I like to bake my in the over, flipping once. I bake at 400 degrees for a total of about 30 minutes (or until you get your desired crispiness). For this, I did bake it a little longer to make for the crispy crumbles to put on top. I also added a longer chopped chive to stick on top with the bacon for decoration (and also clues your guests in on what is in the eggs). Delish!
David and I bought this table from Room&Board, almost a year ago, and this was one of the first times we used the table. And what a fabulous way to use with by having burrata and chardonnay. This is actually burrata from Safeway - they are selling it there now, for only about $8.95, and it is really great! Not as good as what you would get from Whole Foods or Cowgirl Creamery, but I am just thrilled to know that it is more easily accessible and affordable. We paired it with black lava sea salt and Rombauer chardonnay.
Chimichuri sauce: Parsley, Cilantro, Garlic, Olive Oil - blend all together in Cuisinart.
Dressing: Mayo, dijon mustard, tarragon, olive oil, salt & pepper.
Welcome to our blog! We are twins who love cooking, trying new restaurants, and taking photos of food in San Francisco. We love to improvise and come up with fun, creative and easy recipes. They are meant to be inspirations for you to come up with your own unique recipes, or follow along with what we do - your choice! We enjoy taking pictures of food whether at home or out at restaurants, and of course, we love our burrata and chardonnay. Enjoy!