Caprese Tower Salad (A Must for Summer Entertaining)

What a happy day it is when I'm talking about one of my most favorite foods on this earth.  Fresh buffalo milk mozzarella (mozzarella di bufala) is one of the most glorious tastes and sensations you could ever hope to enjoy.  It is an ingredient that stands alone and is second to none. It cannot be substituted with a different product and be expected to achieve the same eye-closing results.  If all you have or feel like buying is cow's milk mozzarella, this salad will only satisfy slightly, and it will not be nearly as luscious.  Please trust me.  There is no comparison.  And if you are going to the trouble of preparing a salad like this, then there is absolutely no reason to skimp on any of the ingredients.  This one takes some of your time to prepare (maybe 30-45 minutes), but the end results will be glorious.  It calls for using six hollowed-out tomato paste cans.  (I've found this is a spectacular way to prepare salads, as the presentation on the plate is gorgeous.  Save the molds for future salads and you can come up with endless ideas of layering different ingredients together.)  The combination of flavors here are the perfect mix of delicate and bold.  If you want something beautiful, delicious and memorable, then please, go get the finest ingredients, roll up your sleeves and have a go at this slightly new twist on an Italian classic.

Note:  You might be wondering what to do with the tomato paste that has to be emptied out of the cans.  If you're not planning on using it right away, simply freeze the tomato paste in individual zip-lock bags. 

Caprese Tower Salad with Tomatoes, Grilled Zucchini, Grilled Asparagus,  Buffalo Milk Mozzarella and Spinach-Basil Pesto


Serves 6

Ingredients:

Tomatoes -

3 large ripe tomatoes, cut into ½” dice or 1 pint grape tomatoes, cut into quarters
1 Tbsp. extra-virgin olive oil

In a medium bowl toss tomatoes with the extra virgin olive oil and a little salt.

Zucchini -

2 small to medium green zucchini, ends trimmed and sliced lengthwise into 1/2" slices

2 small to medium yellow zucchini, ends trimmed and sliced lengthwise into 1/2" slices

Extra-virgin olive oil

1/3 cup freshly grated Parmigiano-Reggiano

Heat grill to medium-high (alternately, use a grill pan and heat on stove-top).  Brush zucchini with a little olive oil and grill on each side for about 2 minutes.  Remove from grill and sprinkle with some of the grated parmesan.  Cut into bite size pieces and place in a medium bowl.

Asparagus -

1 bunch of asparagus, wood stalks removed

Extra-virgin olive oil

Freshly squeezed lemon juice

Kosher salt and freshly ground black pepper

Drizzle asparagus with some olive oil and place on hot grill or hot grill pan.  Grill about 4 minutes on each side.  Remove from grill and drizzle with a bit more olive oil and a touch of lemon juice.  Lightly season with salt & pepper.  Cut into ½” pieces and place in a medium bowl.

Cheese:

2 8-oz. balls fresh buffalo milk mozzarella (mozzarella di bufala), drained well and cut into ½” dice

Spinach-Basil Pesto -

2 cups baby spinach

1 cup fresh basil

1/3 cup pine nuts, lightly toasted

2 garlic cloves

1/3 cup extra virgin olive oil

¼  cup freshly grated Parmigiano-Reggiano

Kosher salt and freshly ground black pepper

Place first 4 ingredients in bowl of food processor and process until coarsely chopped.  Slowly add olive oil through feed tube until fully combined.  Transfer to medium bowl and stir in cheese and salt and pepper to taste.

Assembly:

Clean out 6 small tomato paste cans and remove both top and bottom ends.  Place tomato paste cans on a clean baking sheet.  Make salads by placing 1 Tbsp. of the tomatoes in the bottom of a hollowed-out can, then place 1 Tbsp. of the zucchini, then 1 Tbsp. of the asparagus, 1 Tbsp of the mozzarella and 2 teaspoons of the pesto.  Gently press down on the layers with the back of a teaspoon so that everything slightly compresses.  Repeat layering one more time and then repeat with remaining molds.  (If making more than an hour in advance, put salads in the refrigerator.)  Before serving, slide a wide spatula underneath salad and place on serving plate.  Carefully unmold salad by pressing down on salad with fingers and lifting mold with other hand.  Decorate top of salad with a little bit more of chopped tomatoes and a fresh basil sprig.  (Feel free to be creative here.  Decorate with what you like.  Maybe some field greens, or a little curly frisee, even a bit of watercress.)  Drizzle around salad with a bit more of the pesto and carefully transfer plates to the table.

Wild Mushroom Soup

As a lover of all things mushrooms, I think this soup is one of the nicest ways to start off a meal.  It's light in calories and heavy-duty on flavor.  With this soup, you make a rich and delicious white bechamel that gives it its velvety texture, but without the over-the-top richness of soups made with heavy cream.  You can go totally veggie with this one by using a vegetable stock too. 

Cream of Mushroom Soup

For the Mushroom Base:

2 Tbsp. extra-virgin olive oil
1 Tbsp. butter

4 oz. crimini mushrooms, kept whole and wiped clean with a clean towel or paper towel - do not wash!
6 oz shiitake mushrooms, stems removed and kept whole

1 medium portabello mushroom, dark gills removed, sliced

2 celery stalks, coarsely chopped

1 small onion. (about 1/2 cup), coarsely chopped

2 Tbsp. flat leaf Italian parsley, chopped

2 1/2 cups chicken or veggie stock

To Finish the Soup

2 Tbsp. vermouth or dry white wine

1/4 tsp. paprika

Salt and pepper

For the Bechamel Sauce:

Preheat oven to 350 degrees Fahrenheit

2 Tbsp. Extra-virgin olive oil

1 1/2 Tbsp. flour

1 cup whole milk

1 medium shallot or small white onion

3-4 whole cloves

1 small bay leaf

Pinch of nutmeg

Salt and pepper

In a large heavy soup pot, heat the olive oil and butter over medium heat and add the mushrooms.  Let brown until golden , stirring occasionally.  Add the celery, onion, parsley and broth.  Bring to a boil and reduce to low.  Simmer, covered, for 20 minutes.  Remove from heat. Strain vegetables in a medium bowl.  Place vegetables in food processor and coarsely chop.  (Do not over-process!)  (Alternately, chop vegetables coarsely, almost fine, with a knife.)  Reserve vegetables and liquid separately.  Do not clean pot, set aside to finish the soup.

Meanwhile, in a small heavy saucepan, heat 2 Tbsp. of olive oil for about 2 minutes.  Add the flour and cook (do not brown) for 2-3 minutes.  Gradually add milk and whisk until smooth.  Push cloves into onion and add to the milk, as well as the bay leaf.  Cook until starting to thicken, about 5-7 minutes.  Cover and place in the preheated 350 degree oven for 20 minutes.  Remove and strain milk through a fine-meshed sieve, pressing on the solids.  (Discard solids.)  Season with nutmeg and salt & pepper.

In the same pot the mushrooms and broth cooked, place the bechamel sauce and turn on the heat to medium.  Heat for 1 minute  and gradually add the mushroom broth.  Bring to a boil and reduce heat to medium.  Add the chopped vegetables and heat through (do not boil).  Add the vermouth or wine, paprika and salt and pepper.  Serve with a sprinkle of paprika and parsley leaf for garnish.