Posted on 02 August 2010 by tomatocasual.com
By David Harbilas
Corn and tomatoes go together like sunshine and joy.
Here the tomatoes add a sweetness to the plain, old butter spread.
Tarragon is also a natural partner to corn, and if you don’t like tarragon parsley is another good choice.
Yields about 1 cup butter
- 4 large ears of corn
- About 1 cup of milk
- 1 stick of butter
- 4 roma tomatoes, cut in half lengthwise
- 1 large garlic clove
- 2 additional sticks of butter
- olive oil Read the rest of this entry »
Posted on 27 July 2010 by tomatocasual.com
By David Harbilas
I recently made this as a guest at another chef’s restaurant.
He had a large container filled with oysters still in their shell, in addition to some great looking heirloom tomatoes.
I figured that one of the best ways to pair the two things together was to use the tomatoes raw, so as to utilize their natural sweetness, and frying the oysters would give them some crunch and provide a contrast in the warm oysters against the cool salsa.
The bacon adds smoke, which is also provided by some spices added to the cornmeal breading.
Serves 1 appetizer portion
for the oysters:
Posted on 23 July 2010 by tomatocasual.com
By David Harbilas
Corn is seldom used in salads, and its sweetness makes it a perfect partner to tomatoes.
This also makes a wonderful sauce for grilled chicken or fish, though it is easier to make in a slightly “chunkier” salad, as it is here.
Serves 4
- 4 ears of corn, shucked
- 3 large vine ripe tomatoes, diced large
- 2 shallots, sliced
- About ½ head of a soft-leafed lettuce, like Boston or Bibb
- ¼ cup red wine vinegar
- ¼ cup water
- 4 tablespoons sugar Read the rest of this entry »
Posted on 17 July 2010 by tomatocasual.com
By David Harbilas
Smoking tomatoes adds a barbecue flavor one wouldn’t expect, and the deep flavor of eggplant holds up well to the sweetness.
Smoking isn’t a technical process, though it does take a while and requires a smoker of some sort.
The electric ones are convenient for the ease of use, as they regulate the temperature for you.
But the low-tech versions, which are little more than a charcoal grill with a side compartment attached for the smoke to originate in and move into the main grill area, offer a slower, more tactile approach.
Serves 4
Posted on 15 May 2010 by tomatocasual.com
By David Harbilas
Tomato is one of the few vegetables that pairs well with many others, including zucchini, which seems to end up in many bland preparations.
One of the best ways to cook zucchini is to grill it, and its mild flavor goes perfectly with ripe sliced tomato.
Fennel, shaved thinly, adds a licorice flavor, and the entire salad is dressed with lemon, olive oil, and chopped oregano.
Serves 2
Posted on 13 May 2010 by tomatocasual.com
By David Harbilas
Lobster bisque is so familiar as to be a cliché, but the French have a similar fish soup that is equally as delicious and not nearly as well known.
The idea is the same: a flavorful tomato broth is made with aromatic vegetables, fish and fish bones, then pureed and strained.
Where the assertive flavor of lobster lends itself best to tomato paste, fish finds a better partner in fresh tomatoes, low heat, and white wine.
Serves 4
- 1 pound fish and fish bones, preferably cod or other whitefish
- 1 large yellow onion, sliced
- 1 bulb fennel, sliced
- 1 clove garlic, sliced
- 1 cup white wine Read the rest of this entry »
