It did. It involved a lot of crepes. A whole lot. Stuffed with sweet and savory fillings. Strawberry and nutella. Ham and cheese. Creamed spinach and leeks. Sugar and lemon juice. Oh I could go on for days. I want a creperie in my back yard. Is that too much to ask for?
It also involved countless glasses of wine. Birthday champagne. Tons of strawberries. Pastries. And did I mention crepes?
It was basically 2 fab weeks of great food, hanging with my fam, a whole lotta walking around and sightseeing and lots and lots of tennis at Roland Garros. (The tennis was quite possibly one of my favorite portions of the trip, minus the ridiculous sunglasses tan I got watched 9 straight hours of tennis. You should see my nose. It’s basically one giant freckle. Real attractive I tell ya) And now we’re back to real life. Back to work. And back to cooking. I can’t believe I hadn’t cooked a thing in 2 whole weeks while I was gone. Say what? Who am I? I basically spend my whole life in the kitchen and then just cut myself off cold turkey. I’m not gonna lie, it was nice to have someone else do the cooking for every meal. Sometimes, aka all the time, I wish I could have a private chef. Would that be weird? A private chef having their own private chef? Ya, that’s not gonna work.
So anyways, I flew back to LA late Sunday night and then got right back into the swing of things on Monday. Minus the insane jet lag that made me wake up at 3am and then was completly incoherent by 3pm. I couldn’t even remember the word brownies. Clearly I was off.
I eased myself back into the kitchen with this Tomato, Peach and Burrata Salad. It’s awesome and it screams summer. Plus it utilizes tomatoes and peaches, which are so hot right now at the farmers market. Everyone’s doing it. So clearly you should too.
Tomato, Peach and Burrata Salad
- 2 ripe peaches cut into wedges
- 4 heirloom tomatoes cut into wedges
- 1-2 raw corn of the cob kernels removed
- 4 ounces burrata cheese
- 10 basil leaves cut into a chiffonade
- 1-2 tbsp balsamic crema
- flaky sea salt
- freshly cracked black pepper
- Arrange the peaches, tomatoes and corn on a large platter.
- Distribute the burrata evenly across the platter.
- Sprinkle the basil over the salad
- Drizzle the balsamic crema over the produce
- Season with salt and pepper and serve immediately