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Share in this spread: "Epanade de Tomate"

  • Danny Peter Flores
  • Jun 8, 2016
  • 1 min read

This is concept food to serve the purposes of a tomato in a sandwich in the way of an empanade (viz.: Turkish sandwiches) that basically is a relish of lightly vineagared, sugared minced tomatoes (deseeded) steeped in olive oil and herbs of fresh basel, sage, thyme, rosemary and minced white oignons (optional), with flavours like: 1) anchovie and piment (pimiento peppers, minced) antipasto or 2) ripened black olives with pimiento peppers (minced) antipasto.

You can prepare Canadian preserves in jars of this whenever jamming season comes along and add a "hi-tech" twist by adding a suffusate of lycopene (a relative to the anti-oxidant, beta-carotene) for a real health kick. This could be on the market soon.


 
 
 

Comments

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

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#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

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#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

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