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Chef Phil Falsone; Chef/Proprietor of Philip Anthony Culinary Consultants, LLC; showed us how to use tomatoes with some great recipe ideas on 69 News at Sunrise on August 3, 2007. Chef Falsone was assisted by Web Designer Jill Cortiglia.
Poached Egg with Tomato Coulis and Seared Flat Iron Steak
Tomato Coulis:
1/2 pint cherry tomatoes, halved
¼ cup red pepper, diced
¼ cup red onion, diced
1 clove garlic, minced
2 T EVOO
1 tsp, chopped fresh oregano
1 tsp, chopped fresh parsley
Whole leaves of parsley and oregano to garnish
Green onion to garnish
Saute vegetables in a large sauté pan until softened and aromatic.
Add herbs and season. Pulse in a food processor until smooth. Serve on top of poached egg with a grilled flat iron steak. Garnish with herbs and green onion.
Poached Auracana Eggs:
4 whole eggs ½ gallon water 3 T vinegar 1 T salt In a large straight sided skillet, heat water salt and vinegar to 185 degrees. Crack eggs one at a time into water. Baste with spoon until albumin in the white congeals. Drain on paper towel. Grilled Flat Iron:
4 – 3 oz. portions of grass-fed flat iron steak Kosher Salt Black Pepper EVOO to coat before grilling Preheat grill on high. Bring steaks to room temperature. Season liberally with salt and pepper. Rub with EVOO. Place on grill and cook for 4 minutes on each side. Grilled Ciabatta:
2 clove of garlic minced ½ stick of butter. In a sauté pan heat garlic and butter until aromatic. Cook till toasted. The best grilled cheese sandwich ever
-serves 4
Pumpernickel and Italian/French bread
2 tablespoons butter, room temperature
12 ounces, Swiss cheese, thinly sliced
1 tomato, thinly sliced
dijon mustard
Heat griddle or large skillet over medium-low heat. Spread dijon on 4 slices of bread. top with cheese, tomato slices and additional cheese (so the whole sammy sticks!). place remaining 4 slices on top and spread with butter. Transfer sandwiches to skillet butter-side down and butter the other side. Cook until cheese starts to melt and bread is golden browned. Flip and cook until cheese is totally melted and both sides are browned.
Roasted Tomato Soup
-serves 4
3 pounds fresh tomatoes (mix it up with different types)
1/2 cup olive oil
6 cloves garlic, coarsely chopped
Salt and pepper
1 vidaila onion, sliced
4 cups vegetable stock
2 tablespoons finely chopped fresh thyme
Core and cut the tomatoes into halves. Spread out tomatoes, garlic and onion on a large baking sheet and drizzle with olive oil. Season with salt and pepper. Roast in preheated oven at 450 degrees for 20 to 30 minutes. Transfer roasted veggies to a stock pot. Add 3 cups of the vegetable stock and thyme and cook for 20 minutes. Transfer mixture to a blender and puree until smooth. Transfer back to pot and reduce heat to low and adjust consistency with leftover stock. Season with salt and pepper.
Simple Red Sauce
-serves 4
2 garlic cloves, minced
2 tablespoons onion, diced
2 fresh tomatoes, chopped
olive oil
3 tablespoons fresh herbs (oregano, basil, etc), chopped
Salt and pepper
Pinch sugar
In a saucepan over medium heat, saute garlic and onion in oil for 2 minutes. Add tomatoes and herbs, continue to cook for 5 minutes until the tomatoes soften. Season with salt, pepper and sugar.
Potato Gnocchi
5 Idaho Potatoes
2 egg yolks, at room temp
1 whole egg
1/4 teaspoon salt
1/4 teaspoon grated nutmeg
1/2 cup grated Parmesan Cheese
1 1/2 cup of all purpose flour
Bake the potatoes in a 350 degree oven for 1 hour. Peel and mash. In a large bowl, mix the egg yolks, whole egg, salt, nutmeg and mashed potatoes, then add the flour, a little at a time, until a dough forms and holds together. The dough should be soft but firm enough to roll.
On a floured board, roll small amounts of dough into small cylinders about 1 1/2 inches in diameter; cut each cylinder into 1/2 inch pieces. With a floured knuckle press a dent into the center of each gnocchi gently. Don't press all the way through, just deep enough to hold some sauce.
Drop some gnocchi gently into 4 quarts of boiling salted water, and cook for 5 minutes. (Don't crowd them) Strain out the gnocchi with slotted spoon into a buttered casserole dish. Cover and cook the remaining ones adding them to the casserole as they are cooked. When they are all cooked top them with a sauce red or white (or half and half, my favorite!) Sprinkle with extra Parmesan cheese and serve or brown for a couple of minutes in the oven. Yum!
Tomato Panzanella Salad with Lump Crab
1/2# Lump Crab Meat
2 T Crème Fraiche
1 bunch chives, sliced
1 lemon, juiced
Pinch of fresh thyme
Kosher salt and pepper to taste
Pick through crab to assure there is no shells. Place crab in large bowl. Add remaining ingredients and mix until well incorporated. Season to taste. Set aside.
6 Roma tomatoes, seeded and diced
1 large red onion. Diced
1 European Cucumber, seeded and diced
3 T lime juice
3 T Extra Virgin Olive Oil
¼ c Italian parsley, chopped fine
¼ c cilantro, chopped fine
Pinch fresh Thyme
Kosher Salt and pepper to taste
Dress vegetables with lime, oil and herbs. Season to taste. Let sit for a few minutes before serving.
Mold Crab mixture in a ring mold or large serving casserole. Top with Panzanella Salad. Serve with crackers or flatbread.
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