Hot Plate
Oh, folks, let me tell you about the pleasures of Burrata, the Puglian cheese whose miraculous texture lies somewhere near a dairy water balloon and cow-based Freshen Up gum. When you slice through its firmish fior de latte skin, the interior of cream soaked curds is released. It’s sexy and very rich, and makes it a hearty dinner salad—say, with greens and fingerling potato chips, enjoyed overlooking the Hudson at RiverMarket Bar and Kitchen. PS—don’t miss a chance to wash it down with a delicious glass of Clos Du Bourg Domaine Huet Vouvray 2011.
