Rob and Whitney are such a fun and sweet San Fran couple! They love to hang, cook tasty foods and enjoy the cities epicurean delights at local SF hot spots. When we were brainstorming to do the shoot I asked them “So what do you love to do together?” and Whitney responded, ” Well we like to cook…but we cant do that…our kitchen is to small” and I followed up with a big “oh yes we can” and that was that, it was a photo shoot made in heaven! I was also so excited to do a cooking shoot as it gave me an excuse (like I needed one) to go to SF farmers market. When we were chatting about menues we thought of fancy foods like her specialty Slow Roasted Chicken but then when we were thinking about warm summer days and the colors and flavors of the late summer farmers markets and Rob recommended that they make there classic, simple but oh so tasty Caprese Salad! It was so much fun to photograph (and eat) as I just love food and what could be more fun and passionate then a roof top photo shoot with love and 20 year old balsamic vinagrette! :)
Here is the recipe for you all below enjoy and let me know what you think about the food and photos!
San Francisco Caprese Salad:
Ingredients:
- 3-4 Large ripe tomatoes (Hereloom tomatoes or Big Beef work great but try throwing in some Green Zebras for color)
- 2-3 Balls of bufala mozzarella
- 2 Tablespoons EVOO (cold pressed is best)
- 3 Sprigs fresh basil (hand torn or chopped)
- 2 Tablespoons Aged Balsamic Vinegar of Modena the older and thicker the better! ( I love this one: La Paina )
- 1 serving platter
- Salt & Pepper to taste
6 Step Directions:
1) Cut tomatos in lage 1/4 ” horisontal rings by holding tomato on its side and cutting down the center to expose the seeds. Then lay eclectically on platter close but not overlapping is best for easy eating. :)
2) Slice Motserella in to matching 1/4″ rings and then lay on top of the sliced tomatoes.
3) Pull leaves off Basil stems and chop or hand tear to desired size then sprinkle on top of the motserella.
5) Drizzle EVOO and then Balsamic Vinaigrette over the top of the salad. Sprinkle salt and pepper to taste.
6) Then enjoy anywhere…Roof tops are best see photos below!
