Tomato – Let's Cook Together

Italian Mussels

Denis Martel — Sun, 18 Apr 2010 14:32:53 +0000

When I lived in Montreal, instead of using olives in a jar, I used to go to the Atwater Market to buy spicy olives at one of the cheese shops. They were prepared on the premise and were very fresh. I have bought spicy olives at other shops but they were not as good as those at the Atwater Market. If you have a chance to go there, don’t forget to buy some olives. Your mussels will taste even better.

One kilo serves about one to two people for a meal, three for an appetizer.

Ingredients:

1 kg mussels, washed and brushed
60 ml olive oil
250 ml finely chopped onion
3 or 4 chopped garlic cloves
125 ml chopped green peppers
750 ml chopped fresh or can tomatoes
125 ml white wine
60 ml green olives (you can use black one if you prefer)
5 ml thym
1 ml cayenne pepper
1 ml black pepper
1 ml sugar
80 ml fresh chopped parsley
60 ml fresh chopped basil
125 ml parmesan cheese

Method:

Heat the oil in a large casserole
Add onion, garlic and green pepper and sauté 5 minutes
Add wine, tomatoes, olives, thyme, cayenne and black pepper
Bring to a boil and let simmer 6 to 8 minutes
Add sugar and mussels and mix well
Cook for 5 to 7 minutes, until the mussels open
Discard unopened mussels
Add parsley and basil and sprinkle the parmesan
Serve in a large soup bowl

Tomato Pesto Pasta

Denis Martel — Sun, 18 Apr 2010 14:26:31 +0000

This is a fantastic Summer recipe. Fresh basil and tomatoes really gives it a nice summery taste. I usually enjoy it with a glass (OK, maybe 2!) of chilled Beaujolais. This is Natasha’s favourite summer dish.

Ingredients:

4 chopped tomatoes
500 gr of brie cheese, broken in small pieces
175 ml of good olive oil
250 ml of chopped fresh basil
3 or 4 chopped garlic cloves
5 ml of salt
Pepper from the mill
Fettuccine

Method:

Mix everything but the pasta in a large glass bowl
Allow it to marinate on the counter for about two hours
Cook fresh fettuccine
Drain pasta and mix with the sauce and adjust salt and pepper, if required

Chicken À La Provençale

Denis Martel — Sat, 17 Apr 2010 14:52:20 +0000

Serve this chicken with rice (see rice recipe for chicken À La Provençale). It is a great dish to serve when you entertain friends. Rest assure the smell of this chicken will open everyone’s appetite. Your friends will remember this meal for a long time. It would not surprise me if someone asks for the recipe!

Ingredients:

125 ml raisins
250 ml red wine
One chicken of about 2 kg, cut in pieces like KFC
Flour, salt and black pepper mixed together
Oil and butter
1 can beef consommé
175 ml sliced almonds
3 garlic cloves
2 tomatoes, seedless and cut in small cubes
5 ml of each: thyme, basil, oregano, parsley and marjory
Salt and pepper to taste

Method:

In a bowl, soak the raisins in wine for about 2 hours
Roll the chicken pieces in the flour mixture and brown in a large cast iron pot with the mixture of oil and butter
Add the raisins, consommé, almonds, cloves, tomatoes and herbs to the pot
Cover and cook for about 2 hours at 275⁰ F in the oven or let simmer on the stove top

Green Pickled Tomatoes like Adele

Denis Martel — Sat, 10 Apr 2010 17:56:49 +0000

I got this recipe from Adele to please Cheryl. I am not a great fan of green pickled tomatoes but all my family loves to eat it with a tourtiere or meat pie.

Ingredients:

5 l green tomatoes, thinly sliced
2.5 l thinly sliced onions
175 ml coarse salt
1.5 l sugar
1.25 l white vinegar
10 ml mixed marinade spices in a cheese cloth

Method:

The night before, marinade tomatoes and onions with the coarse salt
Next day, drain the tomatoes and rinse under cold water
Place the tomatoes/onions in a large pot and add the other ingredients
Bring to a boil and cook for about 45 to 60 minutes
Fill and cover in seal-able jar (Mason Type)
Place in a large pot of boiling water for one hour