Showing posts with label tomato. Show all posts
Showing posts with label tomato. Show all posts
Sunday, March 23, 2014
Tarragon Tomato Salad
Servings: 4
Prep Time: 15 minutes
Marinating Time: 1-2 hours
Ingredients:
- 5 medium sized vine-ripened tomatoes
- 1 shallot, minced
- 1 garlic clove, minced
- 4 tbs. extra virgin olive oil
- sea salt, to taste
- freshly ground black pepper, to taste
- 1 tsp. dried tarragon, or 2 tsp. of freshly chopped tarragon
- 1 lemon
1. In a pot, boil water. Turn off heat and place tomatoes into the pot to blanch. Make sure you have enough water to submerge all the tomatoes. Leave tomatoes in the water for 5 minutes. 
2. While the tomatoes sit, prepare the dressing. Combine minced shallot, minced onion, olive oil, tarragon, a pinch of salt and freshly ground black pepper in a small bowl. Set aside to steep.
3. Drain the tomatoes in a colander. Run them under cold water.
With a small knife, remove the skins from the tomatoes. Slice tomatoes as thickly or thinly as you want.
4. Lay tomatoes in a dish. Pour dressing over tomatoes and let them sit for 1-2 hours.
When ready to serve, sprinkle more sea salt over servings and a squeeze of lemon juice (to taste). Serve at room temperature. Enjoy!
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Thursday, March 6, 2014
“Roasted” Tomato and Balsamic Vinaigrette – We really need to concentrate on this one!
I worked with a Chef, way back when, who made this amazingly delicious roasted tomato vinaigrette. He would slice a whole pan of Roma tomatoes lengthwise and slowly roast them in a very low oven until the sugars and acids in the fruit would condense and caramelize and concentrate into a delicious mass. This took about 5-6 hours. Then, these roasted tomatoes were cooled, pureed, and with the addition of some oil and vinegar, turned into a wonderfully complex vinaigrette. It was so good next to any grilled fish, meat, veggies, etc. The only thing I didn’t like was the extended cooking time.Now, the whole reason for the long, slow roasting was to concentrate the flavors. So, I thought I could duplicate it by using a really good, double-concentrate tomato paste and nicely aged balsamic vinegar. It worked. Is it as good? Who knows? Yet another “subjective mater of taste” argument. Do I always use the shortcut method? No, I do (when I have time) love a nice pan of slow roasted, caramelized Roma tomatoes. They are great served whole on burgers, and as a side dish with many main dishes. In fact, now I have to demo the original method! Anyway, here is a 5 minute version that will pair wonderfully with so many things, and you’re only a few minutes away. I used this on my Pan Seared Perch with Fried Capers recipe, so if you haven’t seen that one, check it out. By the way, this is also very nice with I touch of fresh garlic, which I didn’t use this time…hey, I can’t use garlic in every recipe! Enjoy.
Ingredients:
1 tbl tomato paste (double-concentrate)
1 tbl aged Balsamic vinegar
1 tbl rice vinegar
1/2 tsp Dijon mustard
6 tbl olive oil
salt and pepper to taste
Saturday, March 1, 2014
Sev Tomato Sabji
Ingredients:
- 3 cups tomato cut in small pieces
- 1/2 cup sev-bhujiya
- 1 tablespoon oil
- 1/4 teaspoon asafoetida
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon turmeric powder
- 1 teaspoon coriander – cumin powder
- 1 teaspoon red chili powder
- Water as needed
Method:
- Heat the oil in a frying pan add the mustard and cumin seeds after cracking seeds add asofatida and tomato than cook 2 minutes.
- Add all other spices and 1 cup water than cook. stir occasionally.
- Cook another 2 minutes and add sev bhujiya than mix well and cook just 1 minute.
- Turn off the flame, garnish with sev bhujiya.
- Serve hot with roti, chapatti, bhakri or parathas.
Note: Normally this curry is little spicy and not to much dry.
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Friday, February 21, 2014
Tomato ki Kadi
INGREDIENTS:
Tomatoes 5-6 medium sized
Onion 1 medium
Cumin(zeera) 1 Tspn
Curry leaves
Green chillies 8-10(grind to paste)
Cumin Pwdr 1tspn
Coriander pwdr 2Tspn
Chalwal(rice) Ka atta(soak handful of chawal then grind it to paste after 30mins)
Imli ka khatta (lemon sized)
Turmeric Pwdr 1/4th Tspn
Ginger-Garlic paste 2Tspn
Salt to taste,water as required
Method
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Tomatoes 5-6 medium sized
Onion 1 medium
Cumin(zeera) 1 Tspn
Curry leaves
Green chillies 8-10(grind to paste)
Cumin Pwdr 1tspn
Coriander pwdr 2Tspn
Chalwal(rice) Ka atta(soak handful of chawal then grind it to paste after 30mins)
Imli ka khatta (lemon sized)
Turmeric Pwdr 1/4th Tspn
Ginger-Garlic paste 2Tspn
Salt to taste,water as required
Method
- Slice onion,grind chawal ka atta to paste.
- Heat oil and add cumin(zeera),sliced onion.
- Add curry leaves,Green chilli paste,salt,Turmeric pwdr,Ginger-Garlic paste and fry well.
- Add tomatoes to it and keep frying till oil starts leaving the sides.
- Add imli ka khatta and cook for about 10mins,add good amount of water.
- Add Coriander pwdr and Cumin pwdr.
- lastly add chalwal ka paste(see its properly diluted or it may form lumps when u start adding it to the kadi)
- Cook till the consistency is light medium thick(remember it goes even more thick when it goes cold)
Recommended Combination
Potato cutlets filled with lamb mince,Fried mutton.
Friday, January 17, 2014
Coming Soon Penne with Fresh Golden Cherry Tomato Sauce
I just finished filming a shockingly simple, but super flavorful penne pasta with fresh sun gold cherry tomato sauce. I should have this edited and uploaded late tomorrow sometime. Stay tuned!
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