Thank you for giving me the opportunity. Since it will be coming up on Summer here in the Northern Hemisphere this month's challenge will be the TOMATO.
June 2015 Challenge. TOMATOES
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You post it here on this thread.
Lovin' it! Given the entries so far this should be a top contender.
I started work about 5 am this morning. Finished my last pickup after 5 pm. Got home all pumped up and inspired to create greatness!
In the past I have admitted my fondness for this particular dish. Here's how I do it.
Get pot of salted water going on the stove.
Put 1/4 milk and 1/4 cup butter into a 1 cup metal measuring cup.
Place the measuring cup on stove top as close to flame as possible.
When water is at a rolling boil add the macaroni, stir for 20 - 30 seconds to avoid clumping.
After the appropriate amount of time start checking for doneness. When done put pasta in colander, return pot to burner, flame set to low.
Dump the warmed butter and milk mixture into the pot. Whisk to get all the butter melted.
Turn off flame, add cheese packet, whisk until well blended.
Add cooked macaroni and stir to coat.
Of course for this magnificent challenge entry I sliced about a dozen grape tomatoes and stirred them in.
To be honest I wasn't totally exhausted I also did some simple pork schnitzel as part of the meal.
So there, the bar has been set. Show us what you've got!
How about longest in first place wins? ;) So far you're holding it!
Just kidding. Come one cooks! I admit I didn't scroll through two years worth of topics before deciding on tomatoes.
I grew up on a farm. Ironically that means we had a lot more canned, salted, smoked, frozen, or otherwise preserved foods. (I don't care how big your family is you cannot eat a cow in a week.) Canning a food requires raising its temperature to 240 deg F at sea level. You can't even boil water that hot and canning requires a pressure cooker. By contrast, 145 deg is considered safe for seafood or roast beef and 165 deg is safe for poultry and bordering on well done. Thus even without the aluminum taste, canned foods are by definition overcooked. Just saying.
Nothing fancy, but somebody has to challenge @teamfat
Cherry tomatoes, fried with some left over spicy sausage, green beans, egg and coriander (leaves).
Added some kemiri sambal and fried onions just before eating.
Not the nicest plated dish, but tasty anyway
And lentil-tomato soup for lunch today
Quick, easy. Well, the home made pancetta is not that quick, but once you have it on hand ...
Boiled some angel hair. Browned some pancetta lardons with onion. Diced up a store bought heirloom tomato, no idea what variety. It did have a rather meaty interior, about the size of a lemon but a nice pinkish red. Tasted a bit better than the usual store bought cardboard maters. Threw it in the pot with some fresh basil and a splash of sherry, cooked for 3 - 4 minutes. Added the pasta, at which point I snapped this photo. Stirred to combine. Off the heat, swirl in some butter, plate with a topping of grated cheese and some chopped basil.
The upside of tomatoes being a month and change away from getting good is that its no sin to mess around with green house ones. I took some peeled tomatoes and gave them a soak 1.5% calcium bath. This "firms" them by gelling with the pectin.
Step two, I poach them in tomato sauce and olive oil for about 45 min (catch up on laundry during is an optional step at this point).
This is a flat bread, sort of a socca/frybread hybrid I make. Its getting a yellow tomato and piave mousse topping.
The treated tomatoes (with some egg plant) spend about an hour over charcoal (walk your dogs and/or call your mother during this time)
Sorry for the glare, tomato tart, topped with some rib steak, spinach wilted in the same pan as the steak and more piave. A quick sauce of a reduction of the bagged tomato poaching sauce finishes it off. The tomatoes are smokey and jammy, with a slight chew.
Pizza for lunch today:
The ingredients: mozarella cheese, other cheese, olive oil, red onion, garlic, anchovies, basil and of course tomatoes:
I buy my tomatoes from my neighbours, sun ripened outdoors tomatoes fresh from the field (and fairly cheap)
I used sourdough for base and that definitely still needs some improvement
The finished pizza, with fresh basil from my garden