Inside The Bills

Bills Trip to Oliver’s Restaurant

Posted by Alexandra Vitale on September 24, 2015 – 11:16 am

I visited Oliver’s Restaurant on Delaware Ave in Buffalo, NY where Cyrus Kouandjo’s fiance, Liz and Jon Richt’s wife, Anna joined me as we learned how to cook a grilled peaches.

They were surprisingly so easy to make. Please see the recipe to make your own grilled peaches at home!

GRILLED PEACH & FRESH RICOTTA SALAD

RICOTTA

1 quart whole milk

¼ cup buttermilk

1 teaspoon kosher salt

1 tablespoon fresh squeezed lemon juice

Combine salt, buttermilk & milk in heavy gauge pot. Bring to a low simmer over medium heat & add lemon juice. Remove from heat and let

stand 3 minutes. Skim off fresh ricotta curd at the top of the pot, then place in cheese cloth over colander to strain.

SWEET PEPPER RELISH

1 large red, yellow & green bell pepper

1 tablespoon mustard seed

1 teaspoon coriander

1 teaspoon crushed red pepper

¾ cup apple cider vinegar

¼ cup white wine vinegar

¾ cup of sugar

Clean peppers by removing seed and pith. Bernoise peppers then combine all ingredients in small sauce pot. Reduce to a syrup like

consistency & remove pot from flame to cool.

Halve one freestone peach & remove pit. Season peach with extra virgin olive oil and light salt. Grill peach over high heat on both sides to

gently mark and warm peach through. Thinly sliced 1 zucchini lengthwise, season with olive oil & salt.

Spread pepper relish diagonally across plate. Place the peach halves on relish.

Quenelle two tablespoons of fresh ricotta and place onto peach halves. Garnish plate with fresh zucchini ribbons, basil chiffonade,

toasted pine nuts, saba syrup & extra virgin olive oil.

  • · ·

We had a great time and will be making our reservations at Oliver’s very soon.

For more information about Oliver’s or to make reservations today please go to www.oliverscuisine.com

Check out the video below!

http://bufbills.co/oTKNqI


Tags: ,
Posted in Inside the Bills