i am a food blog

When you get home, what’s the first thing you do? I have a little habit that Mike thinks is weird and a remnant of how my parents raised me. I like to think it’s pretty normal and not crazy at all. But of course, now that I’ve said that it isn’t crazy, you probably think it is. But it isn’t crazy! At least I don’t think so? Tell me it isn’t crazy…

When I get home, without fail, within reason, I change into home clothes. I like to get all cozy and comfy and shed the restraints (clothes) of the outside world. It’s funny because it’s not like I find regular clothes uncomfortable or stifling, it’s just that I really, really like cozying it up. Plus, if I’m planning to cook, which, let’s face it, I almost always am, I want my clothes to be safe from getting messed up.

Just yesterday, Mike and I were chatting about it (he’s not really into home clothes – he has them but doesn’t need to change the minute he gets home) and he said that I was super weird for having such an extensive home clothes stash. For once I didn’t have a come back that was me mirroring his words back to him. Instead, I told him, everyone likes home clothes, they’re called sweats! I mean, it’s pretty common for people to say that they just want to go home, hang out in sweats and watch Netflix, am I right?

So tell me, do you guys do the home clothes thing? It doesn’t have to be sweats or PJs, I just mean clothes that are dedicated to home. Or maybe clothes that used to be outside clothes, but are now relegated to being only worn at home. Anyway, home clothes have nothing to do with this blistered shishito and burrata bread salad.

Have you guys had shishitos before? They’re usually mild (every so often you get a spicy one) and you’ll often see them roasted or blistered. In Japan, they skewer and roast them – they’re incredibly addictive. I paired them with some giant toasted croutons for crunch, burrata for a creamy counter point, and tomatoes for some sweetness and acidity. With a black vinegar soy dressing, this little bread salad became the ultimate lunch: fresh and comforting, with just a touch of class.

While the shishitos are the star of this show, the backbone is the giant croutons. Yes, it’ll take a little while to toast all six sides, but the toast cube you end up with at the end will be so incredibly decadent that you won’t regret your time spent at the stove.

Happy Monday!

PS -I needed to clarify: Mike doesn’t think my home clothes obsession is crazy. The craziness is how I’ll change into home clothes when we have frozen food that needs to go in the fridge – I’ll just leave the frozen vegetables melting on the counter while I change heehee.

Blistered Shishito and Burrata Bread Salad with Black Vinegar Soy Dressing
serves 2
prep time: 5 minutes
active time: 15 minutes
total time: 20 minutes

• 2 teaspoons soy sauce
• 1 teaspoon Chinese black vinegar
• 1 tablespoon neutral oil
• 1 teaspoon toasted sesame oil
• oil for the pan
• 1-2 cups giant bread cubes
• 1 cup shishito peppers
• 1 cup cherry tomatoes, halved
• 1 ball burrata, torn
• salt and freshly ground pepper

Whisk together the soy sauce, black vinegar, oil, and sesame oil in a small bowl and set aside.

Heat up a bit of oil in a not-stick pan and patiently toast your giant bread cubes over medium-low heat on all six sides – take your time and really brown each side. While the toast cubes are frying on low heat, blister the shishitos. Heat a splash of oil in a cast-iron pan or heavy bottomed skillet over medium high heat. When shimmery, add the peppers and cook, turning occasionally, until blistered. Remove from the heat and season with salt and pepper.

When the toast cubes are done, assemble your salad: divide the shishitos, toast cubes, tomatoes and burrata between two plates. Drizzle on the dressing and season with salt and pepper to taste.

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