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June 2015 Challenge. TOMATOES - Page 3

post #61 of 83

I hear crickets. Not very exciting, but - 

 

Roasted Tomato Sauce

Halved, tossed with olive oil and S&P, on to a sheet pan and

roasted for about 35 minutes. Removed the skin. Meanwhile. . . 

 

Pan roasted some garlic; Added the tomatoes and some fresh oregano

because, well, I had it. Why not. 

 

10 minutes later. . . Oh My!! The horrors!! I added fresh basil as well!!!

Tomato Sauce in under an hour.

post #62 of 83

It's been a minute...

 

Seared Scallop - Marinated Heirloom Tomato - Celery - "Scallop XO" - Vietnamese Mint

 

So the tomatoes are marinated in chili oil, regular olive oil, sudachi (think Japanese lime), then tons of cracked pepper.

 

The XO sauce is also made with tomatoes. What we do here is simmer a mixture of dried scallop, dried shrimp, pork belly, lots of aromatics, in a tomato water. The reason for the tomato water is to have that nice richness of tomato, and no loss of flavor by adding water to a sauce. We take the jus, add heavy cream, let it "souffle" (basically almost boil over), then charge it in an iSi. It reminds me a lot of a really good lobster sauce with more depth. 

post #63 of 83
Thread Starter 

OK folks final week and coming down to the wire!  :)  Post 'em or lose 'em.  :)

post #64 of 83

I wasn't happy with the pizza dough I did earlier this month, so I did a re-run.

Again with sourdough and this time I am a lot happier.

 

Tomatoes remain the main topping

.

The finished pizza, and below a slice with some extra basil

 

Life is too short to drink bad wine
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post #65 of 83

Not the main ingredient, but a major player.  Here's my take on Chicken Parmigiana.  I started with quartered cherry tomatoes mixed with garlic, Cento vegetable paste, dash of truffle oil, torn basil, salt, pepper, peperoncino and a little olive oil.  I mixed well and let rest.

 

 

Meanwhile I pounded out chicken breasts to @ 3/8", slathered with Russian dressing and coated in home made bread crumbs and let rest.  While that was going on I started cooking my tomato mixture on low heat and lit the salamander on my range.

 

 

I sauteed the breasts in a mix of clarified butter, bacon drippings and extra light olive oil and they came out really nice.  After a rest on paper towel I put them on a sheet pan, topped them with grated parmigiano reggiano and broiled till brown.  I plated the tomatoes, made a well, placed the chicken and garnished with more basil.  Served it with a nice salad of romano, raddichio, kalamata olives and a vinaigrette.  Awesome meal - the chicken was perfect and the tomatoes tasted very fresh.  I think they cooked maybe 10 - 15 minutes.

 

post #66 of 83

Kind of a last minute, poorly documented entry.  Did some risotto. The flavoring was roasted tomatoes:

 

 

Sprinkled with salt, pepper and a splash of olive oil, onto the grill for a bit.

 

Meanwhile some shallots get sweated in a butter and olive oil mix.

 

 

Toss in the rice, cook it a bit, reduce with some vermouth, then start adding the broth. And stirring. And adding broth. And stirring. And - you get the idea.

 

Finally ready to add the maters. Could have used more.

 

 

Those coals that roasted the tomatoes did not go to waste. A chicken leg quarter for Karen, lamb chops for me. She doesn't like lamb, so I didn't have to share.

 

 

Plated with a slice of the raw green tomato and fresh basil.  It was good.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #67 of 83
Thread Starter 

Better late than never.  :)  (actually it's not even late)

post #68 of 83

True - @ 15.5 hrs left.

post #69 of 83

I know I know, this is really bad but I'm resubmitting a dish from the previous tomato challenge.  I didn't win but I was very proud of this tomato risotto and it was delicious, I've made it many times since.  And since it's the end of the month and I've gotten almost no cooking done this week save for a few tuna sandwiches I hope you don't mind, you don't even have to consider it.  Just look at how pretty!!

 

Vine ripe tomatoes

Vegetable tomato stock

 

Onion and celery

 

Tomato risotto with seared scallops.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #70 of 83

Ok so not an official entry either, this was made a while back...: 

 

Chicken Tajine with Tomato Jam: 

 

 

1. Slowly cook chicken marinated in garlic-oil-cumin-ginger-cinnamon-S&P with a bit of water and grated onions, ginger and cilantro. 

 

1000

 

 

2. Add a LOT of concasse fresh tomatoes and more salt. Cook with chicken until chicken is cooked, then reserve chicken and continue cooking tomatoes. 

 

1000

 

 

3. Cook down for hours until the tomatoes lose all their water and start frying in the oil. Add honey and a bit more cinnamon, re-heat chicken in the tomato jam. 

 

1000

 

 

4. Serve with Morrocan bread or with couscous. 

post #71 of 83

If we're going to post previous challenge photos :) 

 

Gazpacho

 

And a few years ago - Pan Roasted Onion and Tomato Tart

Drizzled balsamic vinegar to serve but didn't take a pic. . . 

 

 

 

And a lot of weekends ago : 

 

 

Cheers!!!

post #72 of 83





post #73 of 83
Last minute, previous post run down.

Yellow tomato water infused with lovage oil. Injected into chicken barded with slices of salted and honeyed red tomato. Cooked over oak.

Pressure cooked stock of chicken and tomato trim.

Final results in less than ten minutes
post #74 of 83
post #75 of 83

That looks great Allan - I love the technique.  

post #76 of 83
Thread Starter 

Thanks everyone.  I realized the next day that tomatoes weren't really going to be in abundance so sorry about that. Look for the winner tomorrow.  :)

post #77 of 83

So it wasn't the busiest challenge, no problem. Did see some good looking entries, though. We'll see how the next challenge goes. There are still some basic, everyday type ingredients that have not been showcased, what will the next host decide?

 

Thanks, @kuan

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #78 of 83
Thread Starter 

I hate judging and you know I like all of it, even the previous entries.

 

For good looks I have to give it to mise.   The scallops with XO sauce looked fantastic.   Beautiful presentation, unfortunately, not enough instruction.

 

For creativity, Cheflayne's tomato cookies.

 

I like Butzy's two attempts and I would eat it every day but is more of a contender for a dough category.

 

Anyway good job all.  The final two were both stuffed tomatoes.  Mike9's and KK's.  I have to give it to Mike9 for the meatball mix, and the sauce, and the stuffed tomatoes.  So congratulations!

 

 

@Mike9 you are the winner!  I hope you do a better job picking a food category than I did!  :)  

post #79 of 83

Wow - I'm humbled and thank you Kuan for hosting a most "challenging Challenge".  I'll get an ingredient up hopefully tonight.

 

Mike

post #80 of 83
Good job Mike!
post #81 of 83
Excellent!!

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #82 of 83
Well done!
Congratulations

Life is too short to drink bad wine
---Anonymus---

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Life is too short to drink bad wine
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post #83 of 83

I had a couple of dishes I wanted to present, but I didn't think they were good enough to win, as I am really new at this, I doubt I could have went against some of the people in here.

The first dish I took tons of pics and stuff, it was a new thing I was trying which was Mexican where I took the wrapped up ingredients in a tortilla and deep fried them.  The tomatoes went into a Pico De Gallo mix so it wasn't really fully part of my dish, more of a garnish...

The second dish was a cajun mac and cheese with some tomatoes in it, but it wasn't the "main ingredient" again...

 


Thanks again for the opportunity thiough, hopefully I will get in next month!!!


Edited by LasagnaBurrito - 7/5/15 at 5:04pm
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