I just came back from a trip to New York City, the place I was born and still think of as home in so many ways.

And while I love my city, it IS expensive. While I was there, I went out with friends, only to pay $24 for a burrata appetizer.

It promptly reminded me how easy it is to make at home, and how much less it costs when you do.

My version has roasted grape tomatoes, garlic, oregano, olive oil, fresh burrata, and habanero honey. It is equal parts creamy, charred, sweet, and spicy.

Share & save this one for the next time you ALMOST order burrata while you’re out. Your wallet will thank you.

Burrata and Roasted Grape Tomatoes with Habanero
Honey

Ingredients
1 ball fresh burrata
1 container tri-color grape tomatoes, about 12 to 15
2 garlic cloves, minced
4 tbsp olive oil
1 tbsp dried oregano
Salt and pepper, to taste
1 1/2 tbsp habanero honey, or regular honey
Basil, optional for garnish

Method
Preheat oven to 400°F.

Add the grape tomatoes to an oven-safe baking dish.

Drizzle with olive oil, then add the minced garlic, oregano, salt, and pepper. Toss until the tomatoes are fully coated.

Roast for 30 minutes, until the tomatoes are softened and starting to burst.

Plate the burrata with the roasted tomatoes. Drizzle with habanero honey and garnish with basil. ...

This is the beginning of my story, documented in connection to yesterday’s post. It’s a long but one worth staying for.

I shot this during my time in Puerto Rico, a bit after my mom’s passing. I went with lots of intentions. First to visit her mom, my grandma, and her sister, my aunt. Two people who loved her dearly and didn’t get the chance to say goodbye in person. It was also the moment when I began the journey to recover my mother’s recipes.

It was emotional. It was raw. 

My days were mostly spent cooking, talking about her, swapping stories, and finding out who she was through their eyes. I won’t lie, grief can be so nuanced. Sometimes it was beautiful. Other times it was extremely painful. But ultimately it was a bit of both. Tears and laughter. Lots of them.

I hope this reminds you to keep your loved ones close and cherish those recipes we might one day no longer have. ...

Roasted chicken might be dinner, but sofrito is what makes it Puerto Rican. At least it does for me (anything with sofrito, count me in).

This is the kind of meal that feels familiar and deeply comforting. A whole chicken rubbed with butter and sofrito under the skin, roasted until golden brown with potatoes, carrots, onions, lemon, and garlic.

Save this for Sunday dinner. Comment “chicken” and I’ll send you the recipe.

#puertoricanrecipes #puertoricancooking ...