In the bowl of a small blender cup add garlic, parsley, basil, cilantro, salt, lemon zest, and lemon juice. Pulse until roughly chopped; then scrape the sides down and pulse a few more times.
Add the olive oil and tahini paste and pulse until will combined.
Add the water and honey (to taste) and blend until creamy. Add more water, if necessary until you reach your desired consistency.
Taste and adjust seasoning if necessary (more salt, honey, or water as needed).
Line a 9×13 OXO good grips nonstick cake pan with enough parchment paper overhanging that you can grab hold of the parchment paper and lift the brownies out after they’ve cooled.
In a bowl, mix brownie mix through eggs together.
Pour batter into a parchment lined baking pan.
Bake for 40 minutes; then remove from oven and sprinkle with sea salt (optional). Allow to cool completely. Once cooled grab the parchment paper and lift brownies out of pan for easy cutting.
Bring milk to a gentle boil while stirring to prevent scalding. Milk should be higher than 185F but less than 212F.
Turn down to low just as milk begins to boil.
Add the vinegar, stirring thoroughly but gently. Start with 1/4 c. and add up to 1/2 c.
Cook for 10-15 seconds on low heat, while gently stirring. Turn off heat.
Allow curds to rest for 5 minutes.
Ladle curds into a cheese cloth, curd drain bag, or lined colander to drain off whey.
Press cheese for 30 minutes to 2 hours, until desired firmness is reached. If using a cheese mold, place 2nd inset mold over cheese and add weight to press. Flip cheese in mold after 10-15 minutes to promote even drainage. If using cheesecloth lined colander or curd drain bag, gather up fabric edges, gently squeeze out excess whey, and hang or press gathered bag.
After pressing: unwrap and cut into 3/4″ cubes (add optional salt) and either use immediately or store in refrigerator for up to 1 week (or in the freezer longer).
Add your cast iron pan to the Ooni and heat your Ooni until hot. If you don’t have an Ooni you can roast the tomatoes in the oven at 425F for 15-20 minutes, or until desired doneness.
Add the tomatoes to a bowl and toss liberally with olive oil and salt. Once the cast iron pan has reached 500F, remove the pan and add the tomatoes; cook the tomatoes until charred, or until desired doneness. You can do them in batches.
Meanwhile, cook your pasta in salted water until al dente, reserving 1/2 c. of pasta water.
While the pasta cooks, heat a small skillet with 1-2 TBSP of olive oil and saute garlic for 2 minutes; then add the crushed red pepper and toss to combine, and then remove from the heat.
When the pasta is done, add pasta to a large serving bowl; then add the sauted garlic and toss to combine; then add the parmesan cheese and 1/4 c. of pasta water (reserve the remaining pasta water if you want to add more); then add the flame roasted tomatoes and lemon zest and toss to combine. Top with the basil and burrata (break up the burrata into large chunks.
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