Tomāto, Tomäto – August 2018 – Rimann Liquors

Tomāto, Tomäto – August 2018

July 29, 2018

Leek & Tomato Quiche

Provided by The Culinary Center of Kansas City 

Custard:

  • 1 ½ cups heavy cream
  • 3 large eggs
  • 3 ½ ounces Monterey Jack cheese, freshly grated (or Gruyere or cheddar)
  • 1 tablespoon tarragon, fresh, washed, minced
  • 1 tablespoon basil, fresh, washed, minced

Filling:

  • 3 tablespoons butter
  • 1 bunch scallions, peeled, white only, sliced thin
  • 1 1/2 cups leeks, white and light green parts, sliced thin
  • 1 1/2 cups tomato concasse, small dice (see note below)
  • Salt and cayenne pepper to taste
  • 1 (9-inch) pastry crust, partially baked

Preheat oven to 350 degrees.

For the custard, in a bowl add cream and eggs.  Whisk until combined.  Add cheese, tarragon, and basil.  Using a large wooden spoon, gently stir to combine.  Set aside.

For the filling, in a skillet heat butter over medium heat.  Add scallions and leeks and sauté for 3 to 4 minutes or until translucent.   Add the tomato concasse and sauté until the liquid evaporates.  Remove from heat and set aside.

To assemble, gently spoon the filling into the prepared pie crust and spread out to cover bottom of the crust.  Gradually pour the custard mixture into the filling.  Using a fork, gently stir to distribute the filling ingredients evenly.   Set the quiche inside a large baking dish filled with water about halfway up the side of the quiche pan.  Place in the oven and bake for 40 to 45 minutes or until a sharp knife comes out clean when inserted in the center of the quiche.  Remove from oven and set aside to cool.   Serve warm or at room temperature.  Makes 8 appetizer (or 6 entrée) servings.

ETC:

Concasse is a French cooking term, meaning to rough chop an ingredient, usually a vegetable.  Tomato concasse is a process whereby the tomato is peeled, seeded, skin removed and rough chopped or diced according to specific recipe instructions.

 

Find this and other CCKC favorite recipes in The Culinary Center’s cookbook –

“The Culinary Center of Kansas City’s BEST RECIPES – SECOND EDITION.” ™

Available for purchase online at www.kcculinary.com and in our retail store –  “The Kitchen Shop.”™

 

Andy’s Mozzarella Tomato Salad

Lenexa owner Andy Wingert is an avid tomato farmer and shares his favorite tomato salad recipe.

  • 3 large tomatoes, sliced
  • ½ cup cubes mozzarella
  • ¼ cup balsamic vinaigrette
  • ¼ cup Italian seasoning
  • Salt and pepper
  • 1 cucumber sliced

Put tomatoes and cucumbers in a bowl.  In a container with a tight fitting lid, combine the balsamic vinaigrette, Italian seasoning, salt and pepper; shake well.  Pour over the vegetables and let sit a bit.  Serve.

 

 Tomato Cherry Vinaigrette Halibut

Vinaigrette:

  • 1 small sprig basil
  • ½ lb. tomatoes (such as beefsteak or cherry), coarsely chopped
  • ¼ cup fresh sweet (or frozen, thawed) cherries, pitted
  • ¼ cup fresh sour cherries, pitted, or sour cherries in light syrup from a jar, drained
  • 2 Tbsp. red wine vinegar
  • 2 tsp. finely chopped shallot
  • ½ tsp. (or more) sugar
  • ⅛ kosher salt plus more
  • 1 Tbsp. extra-virgin olive oil

Halibut:

  • 4 6-oz. halibut fillets
  • Kosher salt and freshly ground black pepper
  • 2 Tbsp. olive oil plus more for drizzling

Vinaigrette:

Combine basil, tomatoes, sweet and sour cherries, vinegar, shallot, sugar, and ⅛ tsp. salt in a large bowl; cover and let sit at room temperature 1–2 hours.

Remove basil sprig. Purée tomato mixture in a blender until smooth; strain through a fine-mesh sieve into a small bowl, whisk in oil, and season with salt.

Halibut:

Season halibut with salt and pepper. Heat 2 Tbsp. oil in a large nonstick pan over medium-high heat. Cook halibut until golden brown and just opaque in the center, about 4 minutes per side.

Serve halibut with tomato-cherry vinaigrette, drizzled with oil.

DO AHEAD: Vinaigrette can be made 1 day ahead. Cover and chill.

 

Tomato Bacon Biscuits

Little buttermilk biscuit cups baked with a savory mixture of bacon and tomato inside.

  • 8 slices bacon
  • 1 tomato, chopped
  • 1/2 onion, chopped
  • 3 ounces shredded Swiss cheese
  • 1/2 cup mayonnaise
  • 1 teaspoon dried basil
  • 1 (16 ounce) can refrigerated buttermilk
  • biscuit dough

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan.

In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl; add chopped tomato, onion, Swiss cheese, mayonnaise, and basil.

Separate biscuits into halves horizontally. Place each half into prepared mini muffin pan. Fill each biscuit half with the bacon mixture.

Bake in preheated oven until golden brown, 10 to 12 minutes.

 

Grape Tomato Relish

  • 1 pint red grape tomatoes
  • 1 pint yellow grape tomatoes
  • 1 small red onion, cut into 1/2-inch wedges
  • 12 cloves garlic, peeled
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup fresh oregano, basil, or marjoram leaves

Heat oven to 400° F. Line 2 shallow roasting pans with parchment paper or foil. Arrange the tomatoes in one pan and the onion and garlic in the other. Drizzle both with the oil and vinegar, season with the salt and pepper, and toss to coat. Roast until the tomatoes split (20 minutes) and the onion and garlic have softened (25 minutes).

Transfer the tomatoes, onion, garlic, and some of the juices to a bowl. Adjust seasoning, if desired. Add the herb and toss. Let cool. Cover and refrigerate for at least 3 hours. Serve cold or at room temperature.

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