The best tomato soup recipe with San Marzano Tomatoes: Being the friend of a food blogger has it’s benefits…. but it sometimes has a price of not being able to dig into the food right away. Many times I’ll be in the middle of serving food and will think “I should really put this recipe on the blog…” I grab the camera and instruct the famished friend to just wait a couple seconds while I snap a photo. ...
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Heirloom Tomato, Basil and Goat Cheese Bruschetta This is one of my favorite things in the world. When I start craving this during the peak of heirloom tomato season… I. must. make. it. now. Although it’s not exactly a traditional method – I don’t care. There are a million variations of this including roasting tomatoes, adding garlic or a host of other ingredients. But this is my favorite. It is wonderful as a...
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I’ve been making guacamole for years. And over the years, I’ve probably made it 500 different ways. Cumin. No cumin. Lots of garlic. No garlic. Tomatoes. No tomatoes. And let’s face it, no matter what you do . . . it’s usually pretty good and is inhaled by your family and friends within minutes. However, whenever I order guacamole at a restaurant, I am continually disappointed. I have high...
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Giant Grilled Overstuffed Portabella Mushrooms Recipe and photo submitted by Chef David Wells “Grandma Dave” www.grandmadave.com Ingredients for Step 1: Mushroom Marinade Six portabellas, stems removed (save for filling) and black parts under cap gently scraped 1 TBSP fresh chopped garlic 1 TBSP Miso Mayo *optional 2 ounces white wine 2 ounces rice vinegar juice from 1 orange 2 ounces good quality extra virgin olive...
Read MoreWholearth Spice Tomato Coulis Recipe by Chef David Wells “Grandma Dave” www.grandmadave.com Yield: 3 cups Prep Time: 15 minutes Cooking Time: 40 minutes Ingredients: 1 TBSP olive oil 1 medium onion, finely chopped 1 TBSP garlic, minced 1 TBSP Wholearth Spice Italy Blend 2 lb tomatoes, fresh and diced 2 TBSP basil, chopped 1 TBSP parsley, chopped 1 cup wine of choice (red or white) salt and pepper to taste Method: Heat 4...
Read MoreChef Rima Olvera’s Tejana Style Chile Rellenos www.omnivore.co.il From Rima – In her own words: This technique of this unique and unusual type of Chiles Rellenos, using dried, (instead of the more common version using fresh) ancho chiles in a sweet and fragrant tomato sauce, was taught to me about 25 years ago by one of my very first mentors in the kitchen, Vilma Macias, who was an exceptional chef specializing in traditional...
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