CHEF JOHN'S PANZANELLA
The key to this panzanella is frying the bread cubes in loads of olive oil in a skillet, which obviously makes them crispy. But the healthful fat also soaks into the bread cubes and renders them semi-waterproof, or dressing-proof. The same goes for the dusting of Parmesan cheese applied halfway through the crisping process.
Provided by Chef John
Categories Salad
Time 1h
Yield 2
Number Of Ingredients 10
Steps:
- Pour bread into a large skillet and drizzle with 1/4 cup olive oil, working in batches if necessary. Cook and stir bread over medium heat, adding more oil as needed, until bread cubes are golden and crispy on the outside, 7 to 12 minutes.
- Sprinkle Parmigiano-Reggiano over the top of the bread cubes; cook and stir until cheese is melted onto bread, and bread is crispy on the outside but still chewy on the inside, 3 to 4 minutes more. Cool completely.
- Combine tomatoes, red wine vinegar, extra virgin olive oil, garlic, sugar, salt, and black pepper together in a bowl until well-mixed. Cover bowl with plastic wrap and let sit at room temperature until flavors combine, about 20 minutes.
- Toss basil into tomato mixture; add bread cubes and stir. Let salad sit at room temperature 3 to 4 minutes; if the liquid is completely absorbed, add more vinegar and extra virgin olive oil to taste. Season with salt and black pepper.
Nutrition Facts : Calories 745.5 calories, Carbohydrate 68.4 g, Cholesterol 8.8 mg, Fat 45.8 g, Fiber 4.2 g, Protein 17.5 g, SaturatedFat 7.9 g, Sodium 927 mg, Sugar 3.3 g
CHEF JOHN'S TOMATO SAUCE
This is one of my most requested food wishes, my all-purpose basic tomato sauce. Whenever I make a meat sauce, this is my base. You can only stir this with a wooden spoon, otherwise it's bad luck.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 2h
Yield 8
Number Of Ingredients 15
Steps:
- Place olive oil, onion, celery, and a pinch of salt into a large heavy saucepan or Dutch oven over medium-low heat. Cook until onions are very soft, about 15 minutes, stirring occasionally. Mix garlic into onion mixture and cook just until fragrant, about 1 more minute.
- Pour tomatoes and their juice into a large mixing bowl and use your hands to crush the tomatoes until they look pureed.
- Mix sugar, 1 teaspoon salt, anchovy paste, white wine vinegar, Italian herbs, and red pepper flakes into vegetable mixture. Raise heat to medium and cook just until liquid has evaporated. Stir in tomato paste and bring to a simmer. Pour in San Marzano tomatoes and parsley. Bring sauce to a simmer, turn heat to low, and simmer for 1 1/2 hours, adding a little water as the sauce cooks down. Stir occasionally.
Nutrition Facts : Calories 115.9 calories, Carbohydrate 13 g, Cholesterol 0.3 mg, Fat 7.1 g, Fiber 2.8 g, Protein 2.2 g, SaturatedFat 1 g, Sodium 674 mg, Sugar 7.3 g
CHEF JOHN'S FRIED GREEN TOMATOES
Fried green tomatoes are a southern American classic. Such an easy recipe! Serve with a little dollop of spicy remoulade sauce (which is Southern for tartar sauce). Oh yeah.
Provided by Chef John
Categories Side Dish Vegetables Tomatoes Fried Green Tomato Recipes
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Place tomato slices onto a rack over a paper towel. Sprinkle with 1 teaspoon salt and let slices stand for 15 minutes for the salt to draw out extra juices.
- Mix cornmeal and bread crumbs together in a bowl; stir in 1/2 teaspoon salt, black pepper, and cayenne pepper to taste. Beat eggs with milk in a separate bowl. Place flour into a third bowl.
- Pat tomato slices dry with paper towels. Lay slices, one at a time, into flour; flip to coat both sides and let slices rest in the flour for about 30 seconds. Remove each slice and dip in egg mixture, then into cornmeal mixture, coating both sides of each slice thoroughly. Spread crumbs onto all sides and into tomato crevices with a fork. Rest tomatoes on rack for 10 minutes to let coating set.
- Combine sweet pickle relish, mayonnaise, and hot sauce in a small bowl to make the remoulade sauce.
- Place a large nonstick skillet over medium heat; heat vegetable oil with butter until butter melts, bubbles, and makes a sizzling sound. Fry tomatoes in the hot butter-oil mixture until tomato slices are slightly soft and coating is golden brown, 3 to 4 minutes per side. Use a spatula and a fork to flip.
- Transfer fried green tomatoes to a serving platter and serve with remoulade sauce.
Nutrition Facts : Calories 514.1 calories, Carbohydrate 64.6 g, Cholesterol 103.9 mg, Fat 23.2 g, Fiber 3.4 g, Protein 11.8 g, SaturatedFat 5.5 g, Sodium 1248.2 mg, Sugar 6.2 g
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CHEF JOHN'S BEST RECIPES FOR RIPE FRESH TOMATOES
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- Mexican-Style Shrimp Cocktail. Cooked, cooled shrimp are mixed into a refreshing gazpacho-like sauce made with fresh tomatoes, English cucumber, red onion, celery, jalapenos, avocado, and cilantro.
- Chef John's Gazpacho. This refreshing Spanish soup is the taste of high summer. Chef John calls it a "garden salad masquerading as a cold soup."
- Beef Medallions with Fresh Horseradish Sauce. This quick-and-easy dish combines a sweet cherry tomato salad with pan-seared sirloin steaks and a fresh horseradish and crème fraiche sauce.
- Chef John's Tomato Tart. Use the ripest summer tomatoes to make this classic tomato tart from the south of France. Fresh tomato slices, sprinkled with herbes de Provence and Parmesan cheese, caramelize above flaky, buttery puff pastry crust spread with a a layer of Dijon mustard.
- Tomato Concassé. Concassé is simply peeled, seeded, and finely chopped fresh tomatoes. Use it as a base for fresh salsas. Add it to sauces, stews, soups, and chili.
- Chef John's Steak Pizzaiola. Tomato Concassé is also the key to Chef John's Steak Pizzaiola recipe. He describes it as "the soul of the superb sauce."
- Chef John's Panzanella. Super-ripe cherry tomatoes make this bread salad irresistible. "The key to this panzanella is frying the bread cubes in loads of olive oil in a skillet," says Chef John, "which obviously makes them crispy.
- "Naked" Cherry Tomato Salad. Make this simple salad when cherry tomatoes are spectacularly sweet. You'll slip off the tomato skins and marinate them in a zippy dressing of sherry vinegar, olive oil, fresh mint, and a pinch of cayenne.
- Stacked Tomato and Burrata Salad. This stacked salad features buttery burrata cheese spread between layers of heirloom tomato slices and beautiful fresh basil leaves with a healthy drizzle of good quality olive oil.
- Fresh Tomato Soup with Crispy Cheese Toast. Here's Chef John's fresh tomato twist on the classic cream of tomato soup with a grilled cheese sandwich.
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