Our newest fall cooking recipe is the perfect appetizer for the upcoming holiday season. All Star Chef Ford Fry is sharing one of the must-try dishes off of the menu at his just opened restaurant, State of Grace, in Houston, Texas. This new restaurant was intended to feel like a comfortable neighborhood place that offers an upscale take on familiar dishes and you will definitely get this feeling when trying his Burrata with Pistachio Butter.
Ford Fry’s Burrata with Pistachio Butter (Yields: 5 cups)
- 1 quart Pistachios
- 1 cup Olive oil
- 1 Tablespoon Salt
- 2 Tablespoons Sorghum
- Grilled Bread
- Watercress or similar greens
- Toasted Pistachios
- Toss the pistachios in a bowl with a little olive oil. Roast in the oven at 350 degrees for 5 minutes. Let them cool to room temperature.
- Place the pistachios in a Robot Coupe (food processor) with the salt, sorghum, and a 1/4 cup of the olive oil. Puree till smooth then add the remaining oil until incorporated. This gets thinned out with a little olive oil so it’s spooned over the burrata.
- Place burrata on a plate, top with pistachio butter, and garnished with sorghum on the grilled bread, watercress or similar greens, and toasted pistachios.