TOMATOES AND BLUE CHEESE
Provided by Bon Appétit Test Kitchen
Categories Salad Tomato Vegetarian Quick & Easy Blue Cheese Summer Bon Appétit
Number Of Ingredients 4
Steps:
- Cut tomatoes into thick wedges and serve with your favorite homemade blue-cheese dressing, some snipped chives, and plenty of cracked pepper.
CURED SAN MARZANO TOMATOES
These delicious cured tomatoes from A Voce chef Missy Robbins can be used to make her Spaghetti alla Chitarra con Pomodoro, Tomato-Marinated Grilled Fish, and Mozzarella Salad with Tomato Marinade.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes about 1 quart
Number Of Ingredients 9
Steps:
- Set a perforated baking sheet or a fine-mesh rack over a rimmed baking sheet. Place tomatoes on perforated baking sheet; sprinkle with sugar and salt. Cover and transfer to refrigerator; let stand overnight to drain.
- Transfer tomatoes to a large bowl; set aside. Discard liquid. Place garlic, lemon peel, orange peel, thyme, oregano, and olive oil in a large saucepan over medium-high heat. Cook until heated through. Pour garlic mixture over tomatoes. Cover and transfer to refrigerator; let marinate overnight. At this point, tomatoes and marinade may be stored, covered and refrigerated, until ready to use, up to 2 weeks.
- To use tomatoes, remove from marinade and finely chop; reserve marinade for another use.
ESQUEIXADA DE MONTAñA (CURED TROUT WITH TOMATO, BLACK OLIVE, AND ONION)
Esqueixar means "to shred" and that's what's done to salt cod in this traditional Catalonian cold dish. Trout is used in this dish instead.
Provided by Katie Button
Categories Trout Fish Tomato Wheat/Gluten-Free Soy Free Dairy Free Summer Spring Fall
Yield Serves 4 as a main dish or 8 as a small plate
Number Of Ingredients 23
Steps:
- To make the lemon vinaigrette:
- To make the vinaigrette, zest the lemon into the bowl of a food processor. Trim the top and bottom of the lemon, then cut off the peel and pith. Holding the lemon flesh over the food processor bowl, cut out the segments by slicing between the membranes. Squeeze any juice remaining in the membrane, then squeeze any juice in the peel and pith. Add the honey and salt to the bowl and process. With the machine running, add the oil in a slow, steady stream until emulsified. The vinaigrette can be refrigerated in an airtight container for up to 3 days. Bring to room temperature and shake well before using.
- To make the grated fresh tomatoes:
- Cut the tomatoes in half through their equators.
- Set a box grater over a large bowl. Grate the cut sides of the tomatoes on the large holes until only the skin remains; discard the skins. Stir in the garlic. Cut the rosemary sprig in half, then bruise the sprigs by gently pounding with the dull edge of a knife and add to the tomato mixture. Whisk in the salt and oil. Cover tightly with plastic wrap and refrigerate overnight for the flavors to meld.
- To make the cured trout:
- Find a container or shallow dish just large enough to hold the fillets snugly in a single layer. Line the container with plastic wrap with overhang on all sides. Place the fillets in the plastic wrap, skin side down.
- Pour the gin on top. Mix the juniper, pepper- corns, salt, and sugar in a small bowl, then spread over the fillets to evenly coat. Cover with the plastic wrap overhang and then cover the whole container with plastic wrap. Refrigerate for 4 hours.
- Unwrap the trout, rinse off the cure under cold water, and pat dry. Cut the trout off the skin; discard the skin. Cut the fillets into 1/8-inch-thick slices. Remove the rosemary from the tomatoes and spread the tomatoes on a serving platter.
- Top with the trout slices. Drizzle the lemon vinaigrette on top, then sprinkle with the onion and olives. Zest the lemon directly on top and serve immediately.
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