And now... Cooking Late Night with Daniel

During tough times, 3-course meals at fancy restaurants are a strain on the budget. And now that I've built myself up as a smart ass food snob but can't actually eat out and talk about it, I'll take a step into MY kitchen. Here I will share my experimental recipes and critique them to equal standards as the rest.

To start, a small plated appetizer (could be served as a nice passed hors d'oeuvre too)

Fig and ricotta salata, rosemary infused olive oil, fig balsamic vinegar, mint

4:52 AM. This is when my creative juices really flow. Working with what I know about figs, I came up with this "salad" that is on the savory side of the fig.

Rosemary infused olive oil
I just mashed and ground up dried rosemary in olive oil. Infusing this powerful herb into oil could be done many ways, and starting with fresh product would always be ideal. Add SALT, figs like salt.

Wedge of tangy ricotta salata stuck artfully into a fig slice, drizzle of oil, drizzle of fig-balsamic vinegar from the store, and a touch of mint. SIMPLE and mind blowing.