My dinner at State Bird Provisions last month has been to date one of the best and most fun meals I have ever had. I fell in love with every item coming out of that kitchen and have been itching to try to make a few of their dishes myself at home. Since their actual recipes aren't available I have put together my own spin on two of my favorite items- the Garlic Bread with Burrata & the Mushroom Dip & Chips.
Garlic Bread with Burrata
The first time I had burrata cheese was while working at Pizza Antica when we started serving a bruschetta topped with saute kale and one ball of this delicious cheese sectioned onto 3 toasts. Burrata is ricotta cheese formed into a ball and surrounded by mozzerella cheese which is then sealed with cream. As these are both very mild and creamy cheeses they are a lovely palate for full flavored olive oils and salts. In this dish the slices of burrata melt onto the hot pizza bread making for the most refined cheesy bread you will ever eat!
1 Package Trader Joe's Fresh Pizza Dough
1/2 Cup Fresh Ricotta
1 head of Roasted Garlic
1 Ball fresh Burrata
Good Olive Oil
Salt, Pepper, Seasonings of your choice
Preheat oven to 425 F
Line baking sheet with Parchment paper
Mushroom Dip with House Made Potato Chips
12 Crimini Mushrooms
6 Cloves Roasted Garlic
3 Tblsp Olive oil or Black Truffle oil
1 Tblsp Chopped Fresh Thyme
1/4 Cup Ricotta
2 teasp Mascarpone
Salt & Pepper
1 Large Russet Potato
Vegetable oil (quantity will depend on whether you are using a fryer or frying on the stove top, if stove top make sure you have a deep enough pan and oil for about 2 inch depth)
In a food processor get a small rough chop on the mushrooms (wiped clean, stems removed & quartered) and roasted garlic cloves. In a saute pan over medium heat coat the pan with the oil, once warm add chopped mushroom & garlic mix. Sprinkle with your chopped fresh thyme and salt and pepper to taste. Saute stirring with regularity until the mushrooms have darkened and are nice and soft (about 5 minutes).
For the chips:
This was my first time making potato chips (I just got a mandolin slicer for Christmas and was excited to test it out!). I used my handy dandy fryer and although I got great tasting chips they were a little darker than I desired. Because I still have a lot of testing to do I'm going to send you to another blog Serious Eats where you can read about their tests and how they found the best technique for the perfect at home made chip! If you don't feel like reading the whole thing (it is very educational but very in depth) the author after many trials suggests first boiling your sliced potatoes in water spiked with some vinegar (the acidity helps keep the potatoes together while the starches boil out) for 3 minutes, drying them on a kitchen towel and then frying them in 325* oil till crisp! I promise to report back on this method.
I am great lover of restaurants not just for the dining experience but also for the at home recipes that dining at creative establishments inspire. It was so fun for me to try to break down what I ate and re create it for myself. Are there any restaurant favorites you would like me to create a home recipe for? Leave them in the comments below!