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Caprese Bites

I really dislike tomatoes. Except in salsas, sauces and anything cooked. And if they’re fresh, it really takes a LOT of other stuff added to them to make me enjoy choking them down. Except for caprese salad. Something about the creaminess of the fresh mozzarella, the tangy sweet balsamic and the crisp basil…ugh…I literally drool for fresh tomatoes. A year or so ago my sister sent me some packets of agar-agar from Molecule-R that she had purchased online. Agar-agar is a natural gelling agent found in algae which allows you to perform some really awesome magic tricks….er or…molecular gastronomy. It sounds so fancy. Scratch fancy…molecular gastronomy is…elegant. Jim Gaffigan fans anyone?

Using said molecular gastronomy and my magic unicorn dust I made balsamic vinegar caviar with just 3 ingredients and a syringe. You boil the balsamic and agar-agar together and then using the syringe drop tiny droplets into a jar of ice cold olive oil. By the time the drops hit the bottom they have gelified. New word. Coined it now. They take such a fresh and yummy treat and crank up the wow factor. I just served these at my best friend’s baby shower using the balsamic caviar, fresh mozzarella pearls, basil and mini heirloom tomatoes that made the 8 hour trek back from Trader Joe’s. Oh yum. I am so in love with these. The caviar has also held up really well in the fridge. I made them over a week ago and the leftovers are still holding strong.

Note: Even though the term “caviar” is tossed around loosely in my post, mark my words; there has never and will never be ANYTHING that has lived in the water at any point in it’s life served in my kitchen.:)

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Monday, March 12, 2012 - 9:45 am

Natalie - I am a tomato lover… so much so that I’m starting a tomato garden in about two weeks, with about 7 different heirloom varieties. Needless to say, I hope to have an abundance of tomatoes this summer, and will DEFINITELY be trying this recipe! I’ve seen this sort of “caviar” before, but never knew how to do it, or what was needed. Thanks for the heads up! Fantastic photos too, by the way! :-D

Monday, March 12, 2012 - 11:30 am

Cindy - And the afterphotos? Oh, wait – They were devoured by everyone. Except Guster.

Tuesday, March 13, 2012 - 11:02 am

Lindzee - Loved these so much!!!! Beautiful photos!

Saturday, March 17, 2012 - 9:55 pm

Michelle - These were incredible!! And so perfectly little. Loved.

Saturday, March 31, 2012 - 7:40 am

annuaire de la gastronomie - Just want to say your article is as amazing. The clarity for your post is just nice and i can suppose you’re a professional on this subject. Well with your permission let me to grasp your feed to keep updated with forthcoming post. Thanks one million and please keep up the enjoyable work.

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