Inspired by O Ya, Boston, MA After a number of wonderful restaurant experiences I must admit to feeling inspired to up my game in the kitchen but I’m also trying to keep it light. Cue the scallops. The scallops I get at the Boston Public Market (Thanks Red’s Best!) are so fresh that I will confess…
recipe
Recipe: Burrata Tutorial
Eating burrata is one of life’s great pleasures! Making it . . . To start, warm 1 gallon of fresh milk to 90°F (never ultra-pasteurized!). Turn off the heat and add 1/8 teaspoon thermophilic starter culture and 1/8 teaspoon lipase powder, dissolved in 2 tablespoons cold water. Let ripen for one hour. Add 4 drops liquid…