Showing category "tomatoe what to do with them" (Show all posts)

Grilled portobello mushrooms with black olives and tomatoes

Posted by Penny Moline on Saturday, September 19, 2009, In : tomatoe what to do with them 
8 whole shallots peeled
1/4 cup plus 4 T olive oil
1 head of garlic
salt and pepper to taste

Rub shallots with 1 1/2 tablespoon of olive oil. season with salt and pepper  Then wrap them up in  heavy duty foil

Cut the top off the head of garlic and rub with olive oil and season with salt and pepper and wrap in heavy duty foil.
Place in a 350 degree oven and roast until tender. about an hour. then set aside

3 large portobello mushroom
2 T drained capers optional
24 black olives minced
2 T red wine vinega...
Continue reading ...
 

heirloom tomato salad with herb dressing

Posted by Penny Moline on Saturday, September 19, 2009, In : tomatoe what to do with them 
Serves six

3 tablespoons olive oil
3 tablespoons chopped chives
1 tablespoon chopped parsley
1 tablespoon fresh thyme
2 teaspoons sherry vinegar
2 Tablespoons minced shallots
Mix together.

hint.  You may use balsamic vinegar or red wine vinegar for this too.  Just what ever you have on hand


8 medium ripe heirloom tomatoes in assorted colors cut into slices

Serve with a log of fresh goat cheese... arrange the tomatoes around the goat cheese.and drizzle with the dressing. 
Have a crusty bread cut into s...
Continue reading ...
 

Gazpacho

Posted by Penny Moline on Friday, September 18, 2009, In : tomatoe what to do with them 

Tomatoes Peeled and diced  3 pounds
onions medium dice    1 cup
green pepper medium dice 1 each
red pepper medium dice  1 each cucumber peeled, seeded and diced 1 pound  (use English cucumbers they don't have as many seeds)

garlic minced   2 cloves use more if you really like garlic
red wine vinegar 1/4 cup
lemon  1 juiced
olive oil  1/2 cup
salt and pepper to taste
cayenne pepper  to taste
Tomato juice 3 quarts
water or chicken stock as needed

Garnish:

tomatoes peeled seeded and diced 1 cup
Red bell pep...


Continue reading ...
 

potato tomato cilantro salad

Posted by Penny Moline on Thursday, September 17, 2009, In : tomatoe what to do with them 
3 pound red potatoes medium dice
1/2  pound roma or plum tomatoes medium dice
1 cup thinly sliced red onion
1 cup cilantro chopped fine
1/4 cup rice vinegar
1 cup mayonnaise

Bring potatoes to a boil in a large kettle, cook until tender
drain
in a large bowl whisk together vinegar and mayonnaise with cilantro
Add potatoes, tomatoes and red onion

Toss well and chill



Continue reading ...
 

Basic tomato sauce

Posted by Penny Moline on Wednesday, September 16, 2009, In : tomatoe what to do with them 
10 to 12 pounds fresh tomatoes chopped
2 oz olive oil
12 ounces onions chopped
1 oz garlic
salt and pepper

Cook onions until tender, add garlic cook lightly then add tomatoes.

Cooking time varies, on ingredients.  Usually  the less cooking time for for fruits or vegetables the better.  Cooking for long lenghts of time reduces the fresh flavor.

Stir the tomato sauce often. 

Puree the sauce if desired.  Check the balance and seasoning of the sauce and make adjustments.

You may add  carrots, or a mirepo...
Continue reading ...
 

Greek Salad... Some insight to tomatos too!

Posted by Penny Moline on Tuesday, September 15, 2009, In : tomatoe what to do with them 
Such as a potato or an eggplant, a tomato is a member of the nightsshade family.  It is a fruit from a vine native to South America.
There are many varities of tomatoes available today.  We have beefsteak, globe, plum or romas, green tomato, cherry tomato, yellow pear tomato, purple tomato, current tomato, heirloom tomato...and the list goes on and continues to grow... and so many things to be made from this popular fruit. 
For the finest flavor keep tomatoes at room temperature. 

Here is anot...
Continue reading ...
 
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Showing category "tomatoe what to do with them" (Show all posts)

Grilled portobello mushrooms with black olives and tomatoes

Posted by Penny Moline on Saturday, September 19, 2009, In : tomatoe what to do with them 
8 whole shallots peeled
1/4 cup plus 4 T olive oil
1 head of garlic
salt and pepper to taste

Rub shallots with 1 1/2 tablespoon of olive oil. season with salt and pepper  Then wrap them up in  heavy duty foil

Cut the top off the head of garlic and rub with olive oil and season with salt and pepper and wrap in heavy duty foil.
Place in a 350 degree oven and roast until tender. about an hour. then set aside

3 large portobello mushroom
2 T drained capers optional
24 black olives minced
2 T red wine vinega...
Continue reading ...
 

heirloom tomato salad with herb dressing

Posted by Penny Moline on Saturday, September 19, 2009, In : tomatoe what to do with them 
Serves six

3 tablespoons olive oil
3 tablespoons chopped chives
1 tablespoon chopped parsley
1 tablespoon fresh thyme
2 teaspoons sherry vinegar
2 Tablespoons minced shallots
Mix together.

hint.  You may use balsamic vinegar or red wine vinegar for this too.  Just what ever you have on hand


8 medium ripe heirloom tomatoes in assorted colors cut into slices

Serve with a log of fresh goat cheese... arrange the tomatoes around the goat cheese.and drizzle with the dressing. 
Have a crusty bread cut into s...
Continue reading ...
 

Gazpacho

Posted by Penny Moline on Friday, September 18, 2009, In : tomatoe what to do with them 

Tomatoes Peeled and diced  3 pounds
onions medium dice    1 cup
green pepper medium dice 1 each
red pepper medium dice  1 each cucumber peeled, seeded and diced 1 pound  (use English cucumbers they don't have as many seeds)

garlic minced   2 cloves use more if you really like garlic
red wine vinegar 1/4 cup
lemon  1 juiced
olive oil  1/2 cup
salt and pepper to taste
cayenne pepper  to taste
Tomato juice 3 quarts
water or chicken stock as needed

Garnish:

tomatoes peeled seeded and diced 1 cup
Red bell pep...


Continue reading ...
 

potato tomato cilantro salad

Posted by Penny Moline on Thursday, September 17, 2009, In : tomatoe what to do with them 
3 pound red potatoes medium dice
1/2  pound roma or plum tomatoes medium dice
1 cup thinly sliced red onion
1 cup cilantro chopped fine
1/4 cup rice vinegar
1 cup mayonnaise

Bring potatoes to a boil in a large kettle, cook until tender
drain
in a large bowl whisk together vinegar and mayonnaise with cilantro
Add potatoes, tomatoes and red onion

Toss well and chill



Continue reading ...
 

Basic tomato sauce

Posted by Penny Moline on Wednesday, September 16, 2009, In : tomatoe what to do with them 
10 to 12 pounds fresh tomatoes chopped
2 oz olive oil
12 ounces onions chopped
1 oz garlic
salt and pepper

Cook onions until tender, add garlic cook lightly then add tomatoes.

Cooking time varies, on ingredients.  Usually  the less cooking time for for fruits or vegetables the better.  Cooking for long lenghts of time reduces the fresh flavor.

Stir the tomato sauce often. 

Puree the sauce if desired.  Check the balance and seasoning of the sauce and make adjustments.

You may add  carrots, or a mirepo...
Continue reading ...
 

Greek Salad... Some insight to tomatos too!

Posted by Penny Moline on Tuesday, September 15, 2009, In : tomatoe what to do with them 
Such as a potato or an eggplant, a tomato is a member of the nightsshade family.  It is a fruit from a vine native to South America.
There are many varities of tomatoes available today.  We have beefsteak, globe, plum or romas, green tomato, cherry tomato, yellow pear tomato, purple tomato, current tomato, heirloom tomato...and the list goes on and continues to grow... and so many things to be made from this popular fruit. 
For the finest flavor keep tomatoes at room temperature. 

Here is anot...
Continue reading ...
 
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Cooking with Passion


Penny Moline A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest. What a dream job. I have students that want to learn all they can about cooking. Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed. I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say. Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly).. Let me know what you think! My email is chefpennymoline@gmail.com

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