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Appetizers (Excluding Soup)/baked tomatoes
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Question
Do you have any thoughts on making baked tomatoes filled with goat cheese?
John-
I will assume that you are talking about a salad/1st course item. First, peel the tomatoes as the skin gets tough when it cooks. Cut off the stem end to expose the seeds, and squeez them out. Place the tomatoes on an oiled sheet pan and season with some chopped garlic, red pepper flakes, cracked black pepper, and kosher salt. A little fresh thyme or rosemary would be nice too. Place in a slow oven, 250 or so, until they are well reduced. At this stage, they can be held until service up to several days.
When you are ready to serve them, top with a medallion of fresh goat cheese(ricotta salata or feta would work nicely too), sprinkly lightly with breadcrumbs or finely chopped almonds, and broil until slightly crusty and soft.
Serve with some crusty bread, and some greens dressed lightly with oil, lemon jice, salt and pepper.
Hope this is what you were looking for. Feel free to followup if you have any other questions.
-Chris
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| Rating(1-10) | Knowledgeability = 10 | Clarity of Response = 10 | Politeness = 10 |
| Comment | Chris--you came very close--actually I found my recipe after I e-mailed you--it got scrunched in a different spot--FYI--it is very good and commented on for being different from the average chip and dip served. It is just called chipped beef dip-- 8 oz. cream cheese 4 oz. sour cream 2 Tbsp milk 3-4 oz. dried chipped beef 1/2 teaspoon black pepper 2 teaspoons grated onion 2 tablespoons chopped green pepper Mix well. Place 1/2 cup chopped walnuts on top. Bake in 350 oven for 15-20 minutes--Best served with sesame or rye crackers. | ||
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Christopher S. Connolly
Expertise
To be frank, I have never been one for baking as it requires a recipe. Food is more about intuition and understanding...if it tastes too salty, then it is. The questions which I most care to answer revolve around creating new recipes, and adapting classics to fit newer styles and low budgets(I`m a grad student). I`m all about working with and balancing flavor.
Experience
I have worked in a number of places and in different capacities. My first job in the field was in 9th grade when I cooked for a caterer and worked counter at a deli in NY. Now it is more of a hobby, though I do manage food for a coffee shop and have catered several events privately.
Education/Credentials
I hold a BA in Anthropology, and am currently a PhD student in the same.
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