A taste of RED

a ratse of red

A taste of RED

Playing around with ideas in a single color  was the direction i was heading into with this plate. Sometimes its the different approach to food that leads to creative fun ideas, as is the case with this dish.

a ratse of red

Pickled red onion salad

ingredients

2 red onions, sliced

1 cup cider vinegar

1 teaspoon salt

Method

Blanch 2 sliced red onions in a small saucepan of boiling water to cover for 1 minute and drain in a colander. Then return them to the pan and add a cup of cider vinegar, a teaspoon of salt, and just enough cold water to barely cover the onions. Bring to a boil over high heat and simmer the onions 1 minute. Transfer the onions and brine to a glass jar and chill. The onions will turn the color of a pink piñata and will get crisp as they cool.

 

Tomato Bruschetta

ingredients

½ cup extra-virgin olive oil

3 large garlic cloves, thinly sliced lengthwise

2 Turkish bay leaves or 1 California

2 whole cloves

1 celery rib, finely chopped

1 medium onion, finely chopped (1 cup)

½ Italian frying pepper, finely chopped (1/2 cup)

1 tsp curry powder (preferably Madras)

¾ tsp salt

¼ tsp black pepper

2 lb tomatoes, cored and cut into 1-inch-wide wedges

1 tsp packed dark brown sugar

Method

Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, bay leaves, and cloves, stirring, until garlic is golden, 35 to 40 seconds.

Remove from heat, then transfer garlic, bay leaves, and cloves with a slotted spoon to paper towels to drain.

Reserve all but 2 tablespoons oil in a heatproof bowl, then add celery, onion, frying pepper, curry powder, salt, pepper, and reserved bay leaves and cloves to skillet and cook, stirring occasionally, until vegetables are softened, about 5 minutes.

Add tomatoes and 1 teaspoon brown sugar and cook, stirring occasionally, until tomatoes are just beginning to break down, about 20 minutes.

Remove skillet from heat and stir in half of reserved garlic slices.

 

Cherry tomatoes

Ingredient

2 #cherry tomatoes
3 T extra-virgin olive oil
Kosher salt and freshly ground black pepper
Method
Heat the oven to 400 degrees F.
Place the tomatoes on a sheet pan, drizzle over the olive oil and season with salt and pepper. Roast until the tomatoes collapse, about 10 minutes

Chill before serving
Pickled Radish

INGREDIENTS

½ c red wine vinegar

¼ c granulated sugar

¼ c water

2 tsp kosher salt

½ tsp yellow or brown mustard seeds

¼ tsp coriander seeds

¼ tsp whole black peppercorns

1 bay leaf

1 bunch red radishes (about 10 to 13 radishes)

 

Method

Combine all of the ingredients except the radishes in a small saucepan and bring to a simmer over medium-high heat, stirring occasionally until the sugar has dissolved. Remove the brine from the heat and let it cool for 5 minutes. Meanwhile, prepare the radishes.

Trim the leafy tops off (discard or save for another use) and wash the radishes. Thinly slice and place in a pint jar.

When the brine is ready, pour it into the jar, making sure to cover the radishes completely. Allow to cool to room temperature, about 20 minutes. Seal the jar with a tightfitting lid and shake or rotate it to evenly distribute the brine and spices. Refrigerate and let pickle at least 1 day before using. The pickles can be kept in the refrigerator for up to 5 days.

 

Savory Roasted Red Pepper

 

ingredients

6 roasted red peppers

3 tsp honey

2 tsp apple cider vinegar

2 tsp Olive oil

¼ tsp dried chili flakes

1 ½ tsp cumin seeds

1 T grated ginger

 

Method

Put everything, all except 2 peppers, in a blender. Blend until well incorporated but not completely smooth. Meanwhile finely chop the remaining 2 peppers and set aside. This will give the jam texture.

 

 

 

 

 

 

 

 

 

 

 

 

 

Tomato Basil Pasta Sauce

 

Ingredients

¼ c butter

1½ c carrot, chopped

1 medium yellow onion, chopped

28 oz. can crushed tomatoes

28 oz. can diced tomatoes

15 oz. can tomato sauce

6 oz. can tomato paste

14ea fresh basil leaves

salt & pepper to taste

 

Method

In a stock pot, melt butter on low and then add diced carrots and chopped onions. Let simmer until tender and until the onions are translucent

Add all four cans of tomato products and mix well; add salt and pepper to taste.

Let mixture simmer for at least 10 minute.

About 5-10 minutes prior to serving, add fresh basil leaves.

Use an immersion blender to blend the sauce into a nice smooth consistency, Chili and serve

 

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