Chunky Cipolline Tomato Compote Food

EASY FRUIT COMPOTE

Steps:

• To prepare the fruit: If you're using fresh strawberries or peaches, cut them into thin slices. If you're using small berries like blueberries or raspberries, you can use them whole. If you're using frozen fruit, no need to defrost or slice them before using.
• In a medium saucepan, combine your fruit of choice, sweetener of choice and dash of salt. Bring the mixture to a boil over medium-high heat, stirring occasionally. This will take about 5 minutes for fresh fruit or 10 minutes for frozen fruit.
• Once boiling, reduce the heat to medium. If you're using chunky fruit or prefer a smoother consistency, mash the fruit with a potato masher or serving fork until it reaches your desired consistency. Continue simmering, stirring often, until the compote has condensed to about half of its original volume, about 5 minutes.
• Remove the compote from the heat. I'm generally satisfied with my compote at this point, but if the compote isn't sweet enough for your liking, you can stir in a more sweetener, to taste. If you'd like it to be more smooth, mash it some more.
• Let the compote cool for a few minutes before serving. Allow leftover compote to cool completely before covering and refrigerating for up to 10 days.

RAW TOMATO COMPOTE

Steps:

• Combine all of the ingredients in a medium bowl and toss. Season to taste with salt and pepper. The compote will keep, tightly covered, in the refrigerator for 2 days.

TOMATO, OLIVE, AND CAPER COMPOTE

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, jalapeno, and celery, season with pepper, and cook, stirring, until soft and fragrant, about 4 minutes. Add the tomatoes, olives, and capers and cook, stirring, until hot, about 2 minutes more.
• Remove from the heat and stir in the lemon juice and parsley.

BALSAMIC GLAZED CIPOLLINI ONIONS (CIPOLLINI AGRODOLCE)

Steps:

• Bring a saucepan of water to a boil. Drop in the onions and boil 2 minutes. Drain and cool slightly.
• Use a small, sharp knife to slice off the top of the onions, then slip off the skins. Trim any hairy roots, but leave the stem end intact so that the onions don't separate. If the onions are larger than 1 1/2-inches diameter, slice into halves or quarters.
• Heat the butter and oil in a medium (8-10-inch) nonstick skillet over medium-high heat. When the butter stops foaming and begins to smell nutty, add the onions to the pan. Cook 5 minutes, or until the onions are browned, stirring occasionally.
• Sprinkle the onions with the sugar and salt. Pour the water and vinegar over them (the pan will sputter). Turn the heat down to medium and cover the pan. Cook 5 minutes.
• Uncover the pan and continue cooking until the liquid in the pan looks syrupy and has large bubbles, another 2-3 minutes. Sprinkle with the thyme and serve.

TURKEY MUSHROOM BURGER WITH CHUNKY TOMATO SALSA COMPOTE

Steps:

• MUSHROOM PUREE AND BURGERS:.
• To a hot saute pan over medium high heat, add the olive oil and butter and melt.
• Add garlic, onion, and bay leaf, and sweat for 1 minute.
• Add the mushrooms, season with salt and pepper, and cook until liquid is released and mushrooms are almost dry.
• Stir in the thyme and oregano; remove from the heat and allow to cool.
• Remove the bay leaf.
• Place the turkey in a large mixer and add the cooled mushroom mixture, mix well and season with salt and pepper.
• Form the mixture into 8-ounce patties.
• Pan fry or grill the burgers until cooked through.
• Serve on a bun with romaine lettuce, sliced red onions and chunky tomato salsa compote.
• CHUNKY TOMATO SALSA COMPOTE:.
• In a small saucepan, combine all of the ingredients and bring to a boil.
• Lower to a simmer and cook until most of the liquid has reduced.

RICH TOMATO COMPOTE

Steps:

• Note: To dry orange zest, heat oven to 110*C.
• Remove zest from oranges with a vegetable peeler and dry in a single layer, on a nonstick baking tray for up to 6 hours, until dry enough to snap in your fingers.
• Heat the oil in a pan.
• Toss in the onion, garlic and orange zest.
• Fry in the oil until the onion is soft, but not coloured.
• Add the balsamic vinegar and stir until it is completely evaporated.
• Tip the tomatoes and tomato paste into the pan and cook over a medium heat for aobut 10 to 15 minutes, or until the compote is as thick as you want it.
• Remove and discard the orange zest.
• Season with salt and pepper if you like, plus the muscovado sugar to taste.
• This keeps in the fridge for up to three days or in the freezer for up to 6 months.

ROASTED MONKFISH

Steps:

• Preheat the oven to 450 degrees.
• Heat the oil in a skillet over high heat until hot but not smoking. Add the monkfish, shaking the pan as you add the fish to prevent sticking. Sear the fish on one side until golden brown, about 2 to 3 minutes. Transfer to the oven and roast until opaque and firm to the touch, about 8 minutes.
• Transfer the fish to a warm plate and set aside. Place the skillet over medium heat and add the wine or vermouth and 1/4 cup water, scraping the browned bits from the pan. Add the Chunky Cipolline Tomato Compote to the skillet and cook until heated through.
• Season to taste with salt and pepper. Spoon the compote among 4 dinner plates, arrange a piece of the monkfish over the compote, and serve.

TOMATO BASIL COMPOTE

Steps:

• Heat oil in a large skillet over medium-low heat. Add garlic and cook until soft and golden, about 3 minutes. Add tomatoes, season well with salt and pepper, and cook, stirring often, until tomatoes are just warm and ready to burst, 3 to 5 minutes. Add basil and cook until just wilted, about 1 minute. Spoon compote over pork skewers.

CHUNKY TOMATO SOUP

Steps:

• After dicing the onion and tomatoes (serrated knife works best) heat butter in a medium pan and saute onion until transparent (about 5 minutes).
• Add tomatoes, chicken broth, 1/3 cup dill, sugar, salt and pepper and bring to boil.
• Lower heat and simmer for 20 minutes.
• Serve hot.
• Ladle into soup bowls and top with spoonfull of yogurt.
• Sprinkle with remaining dill.

CHUNKY CIPOLLINE TOMATO COMPOTE

Steps:

• In a large, ovenproof skillet, heat the olive oil over medium heat. Add the onions and salt and pepper and cook until the onions are soft and golden, about 8 to 10 minutes. Add the tomato juice, wine, and vinegar and bring to a boil. Reduce the heat to low and simmer until the onions are tender and begin to separate, about 15 minutes.
• Stir in the tomatoes and cook 5 minutes more. Stir in the basil. Transfer to a bowl and cover to keep warm. The compote will keep, tightly covered, in the refrigerator for 3 days.