From the demo Snack Table Stars with Chef Meg Hall Ingredients: 1 Cup Menu Brand Pizzicosa, Sauce Piccante 28 oz Whole Tomatoes, Canned 15 oz Cherry Tomatoes, Canned 8 ozs Spicy Sausage or Pepperoni 1 Baguette for dipping Preheat oven to 375. Combine all three tomato sauces in t[...]
Posts Tagged ‘tomatoes’
October 11th, 2009 - 5:31 pm § in Recipe, Vegetarian
CRUSHED TOMATOES
From the demo: Saving the Season Recipe courtesy of Kevin West amounts given PER PINT about 1 lb Roma or other variety plum tomatoes 1 teaspoon salt 1 tablespoon bottled lemon juice. (I don’t like using bottled lemon juice because it tastes like wet dog dunked in Drano, BUT the argument for i[...]
Mediterranean Seafood Stew
From the demo: ArtBites: French Cuisine Courtesy of Maite Gomez-Rejon, Owner ArtBites Serves 6 to 8 3 pounds assorted fish or seafood cut into 2-inch chunks – shrimp, sand dabs, scallops 6 tablespoons olive oil 6 garlic cloves, chopped 1 fennel bulb, chopped 1 onion, chopped 1 bouquet garni –[...]
Wild Mushroom Stuffed Beef Tenderloin
Wild Mushroom Stuffed Beef Tenderloin, Red Wine Shallot Confit Baby Tomato and Mozzarella Tower, Glazed Baby Carrots, Bordelaise Sauce From the demo: Spring Fine Dining Courtesy of Chef Vincent Cachot Serves 4 Main Ingredients: 4 each – 6 oz. Stuffed Beef Tenderloin Filet (see recipe below) 12[...]
Bruschetta
From the Demo & Book Signing of Freshman in the Kitchen Serves 4 Ingredients: 5 small diced ripe Roma or vine-ripened tomatoes, V-inch pieces 3 fresh garlic cloves; 2 sliced, 1 reserved for rubbing baguette slices 1⁄3 cup fresh basil, chopped or chiffonade salt and pepper, to taste 2 tablespoo[...]