Posted on 26 August 2010 by tomatocasual.com
By David Harbilas
Guacamole is a familiar and oftentimes boring pairing to not only chips but also fish, chicken, and beef.
Here, a slightly different version, more a salsa than a traditional guacamole, is served with roast cod.
The method for roasting the tomatoes is the same as in a tomato tart: the tomatoes are seeded, filleted, and roasted slowly with olive oil.
Serves 4
- 3 ripe avocados
- 1 large red tomato, peeled and filleted
- ½ red onion, diced
- juice of 1 lime
- 1 tablespoon cilantro, chopped Read the rest of this entry »
Posted on 22 August 2010 by tomatocasual.com
By David Harbilas
Though this recipe appears to be lean on tomatoes, there is no doubt that it would lack something without them.
Avocados are known for being loaded with fat, which usually calls for something to cut through the richness.
A sauce made from pureed tomatoes, horseradish root and lemon juice is sweet, a little hot, and slightly acidic.
serves 2
- 3 avocados, diced
- juice of ½ lime
- 2 tablespoons diced red onion
- 4 ounces crabmeat, picked clean and flaked
- juice of 1 lemon
- ½ cup extra virgin olive oil
- 2 red tomatoes, peeled and seeded
- ¼ cup grated fresh horseradish
- salt and pepper to taste
In a bowl, combine the avodaco with the lime juice, red onion, 2 tablespoons of extra virgin olive oil and salt and pepper to taste. In another bowl, combine the Read the rest of this entry »
Posted on 16 August 2010 by tomatocasual.com
By David Harbilas
I recently began working at Aka Bistro, in Lincoln, MA.
It’s owned by Chris Chung and Christian Touche, both formerly of the renowned Clio Restaurant in Boston.
It’s always interesting to begin a new job in restaurants, mostly because you see new interpretations or variations of the same recipes that are staples in many kitchens.
Tomatoes are, of course, a ubiquitous vegetable, nearly as important as onions, and to see how some chefs choose to cook with them is enlightening. Roasting them is nothing new, yet it is also a method that is never without surprise or delight. There is nothing like a tomato that’s been drizzled with extra virgin olive oil, sprinkled with kosher salt, fresh thyme and a little salt and roasted slowly.
When done with the ripest of fruit, the result is truly sublime. We use this recipe on top of some puff pastry brushed with a black olive tapenade for an appetizer.
Posted on 12 August 2010 by tomatocasual.com
By David Harbilas
Considering the short growing season of tomatoes in many areas of the country, methods of preserving tomatoes are extremely valuable.
Yet just how are we to think of new ways to use canned tomatoes other than in a typical sauce?
I recently cooked at a small Italian restaurant in the Seacoast area of New Hampshire, where tomatoes were featured year-round in a variety of preparations.
Here is an adaptation of their winter tomato sauce that features both canned and dried tomatoes. Serve this over pasta, or with grilled or roasted meat, chicken, fish or pork. The meaty flavor of the dried tomatoes are especially good with a whole wheat pasta, and the thickness of the sauce coats shorter shapes, like penne, better than longer, thinner pastas like spaghetti or linguine.
Makes about 2 qts. sauce
1 bulb fennel, diced
2 garlic cloves, crushed Read the rest of this entry »
Posted on 10 August 2010 by tomatocasual.com
By David Harbilas
I’ve been laboring over ways to “update” the traditional caprese salad and came to the conclusion that it simply can’t be done.
Bruschetta made with the exact same ingredients, however, is as close to reinvention as this combination needs.
The tomatoes are dressed in exactly the same manner, and the mozzarella helps to keep the whole thing together, adding a level of savory to go with the sweet.
Makes 6 bruschetta
- 6 slices of crusty baguette, about ½ in thick
- 1 clove of garlic
- About ¼ cup of extra virgin olive oil
- 2 tablespoons balsamic vinegar Read the rest of this entry »
Posted on 08 August 2010 by tomatocasual.com
By David Harbilas
Salsas are little more than a mixture of diced vegetables dressed with olive oil and either vinegar or citrus juice, which makes the use of fresh vegetables all the more important.
Here, the sweetness of ripe tomatoes is contrasted with peppery radishes that are mellowed slightly by being marinated in lemon juice.
Chopped parsley lends another floral quality, while a good extra virgin olive oil adds fruit.
Serves 4
- About 1 pound sea scallops, dry
- 3 medium, vine-ripe tomatoes
- 4 small red globe radishes
- 1 tablespoon chopped shallot
- Juice of ½ lemon
- 3 tablespoons chopped flat leaf pasley
- 1 tablespoon champagne vinegar Read the rest of this entry »
