Tomato Jubilee!

The 5/6 Tomato Jubilee will be on September 9 in the morning. Click HERE to volunteer your time or donations/loans of supplies.

Here are the recipes the various classes will be cooking. Our class will be making fresh pasta!

Basic Egg Pasta – Stefans

4 large eggs

1 tablespoon water

3.5 cups sifted all-purpose flour

1/2 tsp salt

corn meal and/or flour for dusting

 

Place eggs, water, flour, and salt in mixer bowl. Mix well. Remove dough from bowl and kneed by hand for 2 minutes. Divide dough into 8 pieces before processing with pasta roller attachment. Boil in 6 quarts of water with 2 tsp salt and 1 tbsp oil. Boil until pasta is “al dente.”

 

Herb Flatbread – Siwy

Ingredients

3 1/2 cups all-purpose flour, plus extra for dusting

1/2 teaspoon baking soda

2 teaspoons fine sea salt

6 tablespoons chopped herbs

1 stick (1/2 cup) butter, cut into 1/2-inch pieces, at room temperature

3/4 cup water, plus extra, as needed

2 tablespoons extra-virgin olive oil

Directions

Combine the flour, baking soda, salt, and herbs in the bowl of an upright mixer, fitted with a paddle attachment. Add the butter and mix on low speed until incorporated, about 2 minutes. With the machine running, slowly add the water until the mixture forms a dough, adding more water, if needed, 1 tablespoon at a time. Transfer the dough to a lightly floured work surface and knead for 5 minutes until smooth. Cut the dough into 4 equal pieces. Form into disc shapes and wrap in plastic wrap. Refrigerate for 30 minutes.

 

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. On a lightly floured work surface, roll out each piece of dough into an 8 to 10-inch circle, about 1/8-inch thick. Brush each circle with olive oil and grill for 4 minutes each side. Remove the flatbread from the grill and cool slightly before serving.

 

Marinara recipe – Hershiser

24 pounds of Tomatoes

6 pounds of Onions

6 bulbs of Garlic

Salt and Red Pepper to taste

12 bunches of Basil

6 bunches of Oregano

4 bunches of Thyme

4 sprigs of Rosemary

and 10 leaves of Sage (my students chose this one because they liked the sound of it)

In a large pot Sautee onions and garlic in olive oil until onions are opaque

Add Tomatoes

Stir and mash tomatoes periodically as needed

 

Ciao Down Grilled Eggplant Parm Recipe – Turner

Serves. 2 as a main course

Preparation and cooking time. 1 hour

 

Ingredients

2 medium sized eggplants

1/4 teaspoon table salt

1/4 teaspoon ground black pepper

4 tablespoons olive oil

4 tablespoons fresh oregano, chopped

4 tablespoons fresh basil, chopped

1 cup marinara sauce or canned tomato sauce

1/2 cup grated Parmigiano-Reggiano

1/4 cup fresh mozzarella

Do this

1) Preheat the grill to medium heat and use a classic 2-zone setup.

2) There is a trick to reduce any stray bitterness: Remove some, but not all of the skin. This also makes it easier to cut and chew. The skin has a lot of flavor, but it can be tough. Peel the eggplants partially by making long vertical stripes. If you don’t stripe it, the skin can form hard leathery bands that are difficult to cut. Now slice the tubes into 1/2″ thick disks and put them in a large bowl. Sprinkle with the salt, pepper, and olive oil, and toss them until lightly coated with oil and seasoning. Add more oil if necessary.

3) Grill the eggplant over medium high direct heat until they begin to soften but not until they are limp. Back in the bowl they go. Leave the grill running.

4) In a metal baking pan, spread the eggplants out on the bottom. They can overlap if necessary.  Sprinkle on the herbs. Then spoon the tomato sauce on, making sure each slice of eggplant is well covered. Next goes the Parmigiano-Reggiano, then the mozzarella.

5) Put the pan on the grill in the indirect heat zone and close the lid. Depending on your grill it will take about 20 minutes for the cheeses to melt. You can wait until it begins to brown slightly, but fresh mozz is slow to brown.

Flat Bread – Siwy

3 1/2 cups all-purpose flour, plus extra for dusting

1/2 teaspoon baking soda

2 teaspoons fine sea salt

6 tablespoons chopped herbs

1 stick (1/2 cup) butter, cut into 1/2-inch pieces, at room temperature

3/4 cup water, plus extra, as needed

2 tablespoons extra-virgin olive oil

Directions

Combine the flour, baking soda, salt, and herbs in the bowl of an upright mixer, fitted with a paddle attachment. Add the butter and mix on low speed until incorporated, about 2 minutes. With the machine running, slowly add the water until the mixture forms a dough, adding more water, if needed, 1 tablespoon at a time. Transfer the dough to a lightly floured work surface and knead for 5 minutes until smooth. Cut the dough into 4 equal pieces. Form into disc shapes and wrap in plastic wrap. Refrigerate for 30 minutes.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. On a lightly floured work surface, roll out each piece of dough into an 8 to 10-inch circle, about 1/8-inch thick. Brush each circle with olive oil and grill for 4 minutes each side. Remove the flatbread from the grill and cool slightly before serving

Bruschetta – Siwy

8 roma (plum) tomatoes, diced

1/3 cup chopped fresh basil

1/4 cup shredded Parmesan cheese

2 cloves garlic, minced

1 tablespoon balsamic vinegar

1 teaspoon olive oil

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 loaf French bread, toasted and sliced

In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.