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Posted on 06 October 2010 by

Slow Roast Salmon with Grilled Tomato-Onion and Casil Compote

salmonBy David Harbilas

Compotes are little more than cooked vegetables or fruits dressed with vinegar and olive oil.

In this they resemble salsas and jams, and often the terms can be used interchangeably.

Here, firmer, slightly under-ripe tomatoes are used to keep the texture after grilling, while red onions add sweetness that the tomatoes may lack.

Fresh basil and balsamic vinegar round out the sauce, which also works well with chicken, beef, and pork.

Serves 4

  • 3 large, firm red tomatoes, slightly under-ripe, sliced thick
  • 1 large red onion. sliced thick
  • 1 clove of garlic, finely chopped
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons chopped fresh basil
  • salt and pepper to taste
  • 4 salmon filets, about 6 ounces each

Preheat an oven to 275 degrees. Meanwhile, prepare a grill to high heat. Rub the tomato Read the rest of this entry »

Posted on 02 October 2010 by

Tomato Vinegar

vinegarBy Mindy McIntosh-Shetter

This sauce is similar to a gastrique, which is a reduction of vinegar and sugar, except that a puree of slowly simmered tomatoes is added.

It goes well with any rich, fatty meats or fish, but its best with chicken or duck livers.

Serve it sparingly, as a little goes a long way.

  • 2 red globe tomatoes, diced
  • ¼ cup white wine
  • 1 cup red wine vinegar
  • 1 cup white wine vinegar
  • ¼ cup sugar

Simmer the tomatoes with the white wine slowly, stirring occasionally, until the mix reduces to a thick pulp. Simmer the vinegars and sugar until reduced to about 1 cup (half the original volume).

Puree the tomatoes with the vinegar and let sit for 12-24 hours for the flavors to develop. Strain through a fine mesh strainer, pushing to extract as much of the liquid as possible.

Posted on 18 September 2010 by

Roasted Tomato-Shallot Cream

shallotBy David Harbilas

This sauce is a derivation of the “best ever roasted tomato sauce” from an earlier post.

French cuisine taught us much about utilizing basic sauces for more complicated recipes, and much like the “mother” tomato sauce, the basic roasted tomato sauce serves as a base for this one.

It requires little else than adding heavy cream and pureed roasted shallots, but it tastes as though it was invented entirely for its own purpose.

Makes about 2 cups of sauce

Posted on 14 September 2010 by

Tomato Tartare with Fried Shallots

tatareBy David Harbilas

This is one of my favorite preparations of tomato when they are at their peak.

It’s little more than a tomato salad, but it makes for an elegant presentation when entertaining.

The balsamic vinaigrette, which is almost like a mayonnaise, is a great dressing on green salads, though its sweetness works best with ripe, juicy tomatoes.

Serves 4

  • 3-4 large brandywine tomatoes (or other red, slicing variety)
  • 3 large shallots
  • 4 large basil leaves
  • 1 clove of garlic
  • ¼ cup balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red wine vinegar Read the rest of this entry »
Posted on 02 August 2010 by

Grilled Corn with Roasted Tomato-Tarragon Butter

tomato-butterBy 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

Cornmeal Fried Oysters with Tomato-Bacon Salsa

cornmealBy 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:


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