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How Well Can You Say "Tomato"?

YumSugar — Wed, 16 Jul 2008 03:00:58 -0700

Dining alfresco, running outside, and having tan legs are all reasons why I love Summer. But my top reason for loving the season? Fresh, ripe, sweet, juicy tomatoes - the uglier and more colorful, the tastier. Small and yellow, bulbous and purple, big and orange: I enjoy them all. Which begs the question: How well do you know your tomatoes?

I've found images of different types of tomatoes. Can you identify them? Find out now and take the quiz!

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Is It a Tomato or Squash?

partysugar — Mon, 28 Sep 2009 05:50:28 -0700

In terms of produce, the end of September is a time that straddles Summer and Fall. Late-season heirloom tomatoes are juicy and plump, while early-season butternut squash are way too tempting. To celebrate the plethora of produce that can be found in markets, I've put together this fun quiz. I'll list a variety of tomato or squash and you tell me which it is. Ready, set, go!

Source: Flickr User nim

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Killer App: Greek Salsa

partysugar — Fri, 11 Sep 2009 12:50:16 -0700

Lately I've been all about dips. OK that's somewhat of an understatement, since it seems I'm always all about dips. Seven-layer dip, nacho cheese dip, artichoke crab dip, Buffalo chicken cheese dip - you get the idea. Well, last week I tried out this recipe for Greek salsa, and it is officially my new favorite dip (for now)! It's everything one could ask for in a dip. It's super easy to prepare (especially when you let the food processor do the chopping), can be made in advance, and is deliciously addictive. Thanks to the wide variety of ingredients - tomatoes, cucumber, hot peppers, olives, feta cheese - it's incredibly layered in both texture and flavor. From creamy to spicy to briny to salty, each bite is different, but equally divine. Greek salsa would be an excellent addition to a tailgate or informal cocktail party, so get the recipe and read more.

Greek Salsa With Pita Crisps
From Sips and Apps by Kathy Casey

Ingredients

Pita Crisps
6 large pocket-style pita breads (about 12 ounces total)
3 tablespoons olive oil
3/4 teaspoon kosher salt
Salsa
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 1/2 teaspoons red wine vinegar
2 tablespoons chopped fresh oregano
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon salt
1 1/2 cups finely diced ripe plum tomato (about 3 tomatoes)
3/4 cup finely diced, peeled, and seeded cucumber (about 1/2 a cucumber)
1/4 cup minced red onion
1 1/2 teaspoons minced fresh garlic
1 small yellow bell pepper, seeded and finely diced
1 cup (about 4 ounces) crumbled feta cheese
1/3 cup pitted kalamata olives, finely chopped
2 to 2 pickled or fresh hot cherry peppers, stemmed and minced

Directions

Make pita crisps: Preheat oven to 450°F.
Cut each pita into 8 triangles and then separate each triangle into 2 pieces.
In a large bowl combine olive oil and salt. Add the pita wedges and toss well coating them evenly with the oil mixture.
On two large baking sheets, spread out the pita wedges in a single layer. Bake for about 4 minutes, then turn the pieces over and continue baking for 4 to 5 minutes more, or until golden and crisp. Let cool before serving. The crisps can be made in advance, cooled, and stored in an airtight container for up to 3 days.
Make salsa: combine the ingredients in a bowl and mix gently. Serve immediately with pita crisps.

Makes 4 cups.

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Northeastern Tomato Blight Caused by Home Gardening

YumSugar — Tue, 11 Aug 2009 11:50:39 -0700

A fast-spreading fungus has ravaged tomato crops across the Northeast and mid-Atlantic, wiping out this year's crop and causing the price of heirloom tomatoes to skyrocket by 20 percent. But the cause of the pandemic is something that's much more innocent than you might think.

In a recent New York Times column, renowned farm-to-table chef Dan Barber discusses the aggressive disease, known as late blight, that has wiped out 70 percent of this year's heirloom tomato crop. He argues that there are three contributing factors that caused the intense blight. First, a rainy Summer, moderate temperatures, and lots of humidity; second, infected tomato starter plants sold to home growers; and third, the explosion of home gardeners.Ironically, the very community that's engaged in eating locally has set the stage for one of the worst heirloom tomato harvests in history. Barber argues that, despite what Slow Food believers might advocate, future farming must involve nonheirloom plant varieties bred to resist diseases.

The blight isn't limited to new home gardeners; even seasoned pro Martha Stewart has lamented that she lost 70 percent of the 50 different tomato varieties in her garden this year. Have you fallen victim to this year's tomato travesty? What do you think of Barber's argument?

In Season: Heirloom Tomatoes

YumSugar — Thu, 09 Jul 2009 15:17:30 -0700

Few things excite a summertime farmers market crowd more than a spread of vividly-hued heirloom tomatoes. Unlike mass-produced tomatoes, heirloom tomatoes are breed with unique characteristics that have been passed down for generations. There are countless varieties that differ in color, shape, and size, as well as maturation times.

They range from the hefty, irregularly shaped, explosively juicy cherokee purple to the tiny, tart, and firm green zebra. Because heirloom tomato cultivars come in early-, mid-, and late-season varieties, pay attention to what's available at your local market that day. Generally speaking, select tomatoes that are firm, heavy for their size, and free of any open cracks or wounds. For ideas on how to cook with them, read more.

Enjoy them the way I do most often, which is simply sliced and drizzled with good olive oil, freshly ground pepper, and flaky sea salt. Or highlight their flavor in a variety of dishes:

Slice super thin and serve carpaccio style with an Asian-inspired drizzle.
Use a grater to crush ripe heirlooms into a classic gazpacho.
Cut a thick midsection out of an heirloom to include in a picnic-perfect caprese-inspired tomato and mozzarella sandwich.
Take advantage of small, intensely-flavored varieties to create an unconventional tomato water martini.
Make a flaky, savory heirloom tomato tart reminiscent of the French countryside.
Toss them in a Calabrian bread salad along with basil and olive oil-packed tuna.

What's your favorite way to use an heirloom tomato?

Say Cheese! Tomato and Goat Cheese Tarts

partysugar — Thu, 06 Aug 2009 11:55:37 -0700

Earlier today I teased your tastebuds with a goat cheese quiz, so it's only fair to share my current favorite goat cheese recipe: tomato and goat cheese tarts. Goat's milk has a high amount of fatty acids (much more than cow's milk) that provide the cheese with its characteristic tart flavor.

Goat cheese most commonly comes in a soft, spreadable, crumbly form, although there are hard aged varieties that have a consistency more like feta. Since goats are hardy animals that can survive in areas where cows cannot - parts of the Middle East, Africa, and the Mediterranean - goat cheese is the world's most widely consumed cheese.

I love the salty and creamy flavor of goat cheese and almost always have it in my refrigerator. To see how I paired the tangy cheese with ripe tomatoes to make this easy tart, read more.

I'm a huge fan of Barefoot Contessa's recipes, and this is another winner! The tart dough is simply puff pastry, but she adds layers of flavor with caramelized onions, Parmesan cheese, and chopped basil. I've served this tart many times, both as a main course and a side dish, in individual portions and as a slab. Sliced into smaller pieces it could even work as an appetizer.

Tomato and Goat Cheese Tarts
From Ina Garten

Ingredients

1 package (17.3 ounces/2 sheets) puff pastry, defrosted
Good olive oil
4 cups thinly sliced yellow onions (2 large onions)
3 large garlic cloves, cut into thin slivers
Kosher salt and freshly ground black pepper
3 tablespoons dry white wine
2 teaspoons minced fresh thyme leaves
4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
1 large tomato, cut into 4 (1/4-inch-thick) slices
3 tablespoons julienned basil leaves

Directions

Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.
Preheat the oven to 425 degrees F.
Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet.
Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.
Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.
Place 1/4 of the onion mixture on each circle, again staying within the scored edge.
Crumble 1 ounce of goat cheese on top of the onions.
Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.
Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.

Makes 4 individual tarts.

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Five Minutes of Effort Yields a Rustic Tomato & Bread Gratin

YumSugar — Tue, 07 Jul 2009 15:00:03 -0700

At his seminar in Aspen, French cooking authority Jacques Pépin had a lot to say about boiling the world's most perfect eggs. While doing so, he also managed to make six stunning tomato dishes, using a number of in-season varieties, including a stacked Greek tomato salad, tomato-laced spaghetti with anchovies, and a tomato-bread gratin.

I just so happened to return from the neighborhood farmers market bearing a loaf of fresh-baked bread and vine-ripened cherry tomatoes, so I combined those with Parmesan to make Jacques's gratin. The simplistic French country dish highlights the seasonality of sweet cherry tomatoes, so don't skimp on quality ingredients, and be sure to buy local tomatoes. Get your hands on the recipe, which requires only five minutes of prep, after the break.

Say Cheese: Marinated Feta Stuffed Cherry Tomatoes

partysugar — Thu, 23 Jul 2009 09:45:56 -0700

Whenever I browse the selection of cheeses at my local market, there's one thing I always think, "gosh cheese is expensive." Sometimes I'll indulge on a pricey artisanal cheese, but the majority of the time I'm that girl looking at the weight-to-price ratio, searching for the cheapest chunk of cheese. Upon the suggestion of a very friendly cheese monger, I've started purchasing cheese from regions that aren't known for cheese production - like Parmesan from Argentina or in the case of this recipe, feta from Bulgaria. It's a more affordable way to try a wide variety of cheese. Although the Greeks take claim of feta cheese, it's also produced and consumed in Bulgaria where it's known as sirene. The flavor is similar to Greek feta, but the Bulgarian version is saltier with a more pungent smell. To find out how I turned the cheese into a quick and easy appetizer, read more.

Inspired by a recipe in Bon Appétit, I marinated the feta in a mixture of olive oil, shallots, basil, and lemon thyme and let it sit in the fridge for two days, until the cheese was infused with the herbs. While I was worried it marinaded for too long, the resulting cheese was creamy and herby with a light lemony zing. The final stuffed cherry tomato bite is absolutely divine.

Cherry Tomatoes Stuffed with Marinated Feta
Modified from Bon Appétit

Ingredients

1 7-to 8-ounce package Bulgarian feta cheese, cut into 1/2-inch cubes
1 tablespoon minced shallot
1 small handful lemon thyme
6-8 fresh basil leaves
pinch of red pepper flakes (optional)
1/4 cup or more extra-virgin olive oil
1 pound large cherry tomatoes*
12 pitted Kalamata olives, halved lengthwise
salt
freshly ground pepper

Directions

Toss cubed feta, shallot, herbs, and red pepper flakes (if using) in resealable jar or container. Season with salt and pepper.
Fill with enough olive oil to submerge the cheese, herbs, and shallot. Close the lid tightly and place in the refrigerator. Marinate for 1-2 days.
Cut 12 tomatoes crosswise in half. Scoop out tomato pulp with melon baller or small spoon. Place tomatoes, cut side up, on serving plate.
Stuff hollowed cherry tomatoes with marinated feta. Slide in olive half alongside cheese. Sprinkle with salt and pepper. Can be made 6 hours ahead. Cover and chill.

Serves 8-10.

*I could only find small cherry tomatoes, so I made do with those.

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Nancy Silverton and Mario Batali Talk Italian Food

partysugar — Mon, 22 Jun 2009 10:44:44 -0700

At the Food & Wine Classic in Aspen over the weekend I was lucky enough to attend a demonstration lead by Nancy Silverton and Mario Batali. The duo are the masterminds behind a popular Los Angeles restaurant, Osteria Mozza. Silverton works most nights at the eatery behind the mozzarella bar. Batali, of course, is busy with lots of projects like a new line of tomato sauce and a pizza oven. When he hit the stage he dipped his hand in a pot of boiling pasta water and used it to slick back his hair! The two cooked, joked, and talked Italian cuisine. To find out what they had to say, read more.

To cook like an Italian, Mario insists on spending quality time shopping. "If you get good ingredients and don't really mess around with them, then you're cooking like an Italian."
When looking for ingredients, both Silverton and Batali seek out harder to find Italian specialty items like straticella (a type of fresh cheese), speck (smoked prosciutto), and guanicale (similar to bacon, but made from pork cheeks). Mario shamelessly pointed out that this kind of charcuterie can be purchased from his father's salumeria.

When making pasta, Batali undercooks it by two minutes. "When the box says it cooks in 10-12 minutes, I take it out after 8 minutes of cooking, then cook it for one more minute in the pan."
Like many Italian chefs, Batali said the "most crucial ingredient when making pasta is the starchy pasta water."
Instead of liquid honey, when she can find it, Silverton likes to use whole edible honey comb on cheese plates.
Let the pan do the work. Place meat and fish in a hot pan and leave it there. Don't mess with it, especially if it's fish.
Try making pesto in a mortar and pestle. Silverton, whose a huge fan of pestos, makes a variety including the classic basil, and other more interesting renditions like celery leaf, tomato, and caper pestos. While the elements may change, she makes pesto by hand in a mortar and pestle instead of a food processor. "The difference between male and female cooking is that men like machines and women like to be hands-on."
In Italy, they cook with everything from the head to the tail and from the leaf to the root, so make the most of your ingredients.
Unlike in French cooking, Italians (and Batali) don't worry about emulsifying sauces. Batali likes it when each bite is different and textured.
Lightly dress salads.
Spend the extra dollar on more expensive pasta. It will affect the overall flavor of the dish and is worth it.

The most important thing that Batali and Silverton stressed was that Italians are regionally focused. Each town has its own specific type of local cuisine. To truly cook like an Italian, look to your hometown for ingredients that are local and special to that region.

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Know Your Tomatoes

partysugar — Mon, 30 Jul 2007 10:08:39 -0700

Whether they're from your own garden, purchased at the grocery store, or picked from a farmers' market stall, tomatoes are summer's most beloved ~~vegetable~~ fruit. When they are in season, nothing beats enjoying the simple tomato in all its fleshy, red, ripe glory. When choosing tomatoes look for locally grown, fragrant, heavy, tomatoes with skin that yields slightly to pressure. Bright colored ones are best flavored. It's best to store tomatoes at room temperature rather than in the fridge because the harsh coldness will affect the taste of the fruit. When using a recipe that calls for a certain type of tomato refer to this helpful glossary. read more

Beefsteak: The biggest of the tomato family with a meaty texture - good for salads, grilling, and burgers.

Plum: Also known as Roma tomatoes, these babies are oval shaped, good for cooking, and used frequently in both Italian and Mexican cooking.

Cherry: Small, round like a cherry, and bite sized, these are perfect for salads, roasting, and tossed with pastas.

Salad: Also known as vine or round tomatoes, these are excellent for eating raw in salads or sliced and used in quiches or gratins.

Grape: Like the cherry tomato, these are small, oval shaped tomatoes that are super sweet and kid friendly. Use in salads or for snacks.

Green: A tart, yet ripe variety perfect for frying or for adding color to a tomato salad.

Heirloom: A variety that has been grown for over 100 years with the seeds being passed down from generation to generation. There are many different heirloom varieties that come in many different shapes and sizes.

Know another type of tomato? Please fill us in below!

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