From the demo:Authentic Culinary Specialties from the Artisans of Italy Recipes Recipe Courtesy of Lauren Zaira Ingredients: 10 slices baguette, approx. ¼” thick 2 heirloom or super ripe and red tomatoes, medium diced ½ bunch green or opal basil – chiffonade Frescobaldi Laudemio Extra Virg[...]
Posts Tagged ‘tomatoes’
RAW TOMATO PESTO Recipe
From the demo A Sustainable Kitchen 2.0 Recipes Courtesy of Annette Eason Ingredients 1-1/2 pounds ripe red tomatoes (plum and cherry tomatoes work well) chopped ¼ cup toasted pine nuts or blanched slivered almonds 1-2 cloves of garlic, peeled ¼ cup Italian flat leaf parsley ¼ cup basil leaves ¼[...]
Gazpacho Recipe
From the demo: Rise to the Occasion Recipes Courtesy of Hedda Dowd and Chef Cherif Brahmi of Rise Restaurant Rise guests clamor for this healthy and low-calorie soup. The chipotle paste gives this simple recipe a little heat. Yields 4-6 servings 1 pound roma tomatoes, quartered and cored 1 pound cuc[...]
May 2nd, 2011 - 10:38 am § in Dressings/ Sauces, Recipe
WINDROSE FARM SMOKED-DRIED TOMATO DRESSING Recipe
From the demo: A Sustainable Kitchen Recipe courtesy of Chef Annette Eason (Makes one quart) (from chef Susan Dumeyer) Ingredients: 1 oz. smoked dried tomatoes 1 cup red wine vinegar 3 cups very good extra virgin olive oil salt and pepper to taste Instructions: Reconstitute dried tomatoes by soaking[...]
August 26th, 2010 - 12:02 pm § in Dressings/ Sauces, Recipe
HEIRLOOM TOMATO SAUCE
From the demo: Saving the Season, with Kevin West (www.savingtheseason.com) For 10 pints Any quantity of mixed heirloom tomatoes (One word of caution: weight your mix heavily in favor of red tomatoes over lower-acid yellow ones, since the high acid content of tomatoes is what allows us to safely can[...]
August 4th, 2010 - 2:37 pm § in Recipe, Vegetarian
Simple Heirloom Tomato and Goat Cheese Tart Recipe
From the demo: Savory Custards Recipe Courtesy of Chef Rushayne Ingredients: 4 large ripe tomatoes, sliced (they don’t have to be heirloom, but heirloom tomatoes will add beautiful contrast in both flavor and color) About ½ lb. puff pastry dough (8 oz. by weight) ½ bunch fresh basil, chopped ½ [...]
Baked Pizza Fondue
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 th[...]
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 it[...]
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[...]