DISQUS

Catavino: Tomatoes with your Wine - What do you like? + a Bonus Story!

  • RichardA · 2 years ago
    Mmmm...must be something in the air because I have been seeing tomato references everywhere lately it seems.


    We have a small patch of tomato plants as well, and they are delicious.



    Recently at a high end restaurant, I had a unique tomato dish. It was the Tomato Water Martini with Basil Oil, Caper Berry and Tomato Popsicle. It arrived in a Martini glass, and was a clear liquid (except for the dollops of bail oil atop it). They had somehow extracted all of the color out of the tomato juice to make a clear liquid, which tasted exactly like a ripe tomato. The popsicle was a small square of frozen tomato as a garnish. It was very interesting and delicious.



    I also recently was sent a link to Tomato Casual, a new blog all about tomatoes, including growing them and recipes (<a href="<a href="http://www.tomatocasual.com).


    http://www.tomatocasual.com).

    />

    "><a href="http://www.tomatocasual.com).


    www.tomatocasual.com).

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    Then, while reading "Bon Appetit" magazine yesterday, there is an article on Chef Sal Marino of the Il Grano restaurant in Los Angeles. Once a week, he has an all tomato menu, from cocktails to gelato. The article has several of his recipes. Though the article is not online yet, it probably will be posted soon. (<a href="http://www.epicurious.com/bonappetit) ">www.epicurious.com/bonappetit)
  • RichardA · 2 years ago
    Mmmm...must be something in the air because I have been seeing tomato references everywhere lately it seems.


    We have a small patch of tomato plants as well, and they are delicious.



    Recently at a high end restaurant, I had a unique tomato dish. It was the Tomato Water Martini with Basil Oil, Caper Berry and Tomato Popsicle. It arrived in a Martini glass, and was a clear liquid (except for the dollops of bail oil atop it). They had somehow extracted all of the color out of the tomato juice to make a clear liquid, which tasted exactly like a ripe tomato. The popsicle was a small square of frozen tomato as a garnish. It was very interesting and delicious.



    I also recently was sent a link to Tomato Casual, a new blog all about tomatoes, including growing them and recipes (<a href="<a href="http://www.tomatocasual.com).


    http://www.tomatocasual.com).

    />

    "><a href="http://www.tomatocasual.com).


    www.tomatocasual.com).

    />







    Then, while reading "Bon Appetit" magazine yesterday, there is an article on Chef Sal Marino of the Il Grano restaurant in Los Angeles. Once a week, he has an all tomato menu, from cocktails to gelato. The article has several of his recipes. Though the article is not online yet, it probably will be posted soon. (<a href="http://www.epicurious.com/bonappetit) ">www.epicurious.com/bonappetit)
  • RichardA · 2 years ago
    Mmmm...must be something in the air because I have been seeing tomato references everywhere lately it seems.


    We have a small patch of tomato plants as well, and they are delicious.



    Recently at a high end restaurant, I had a unique tomato dish. It was the Tomato Water Martini with Basil Oil, Caper Berry and Tomato Popsicle. It arrived in a Martini glass, and was a clear liquid (except for the dollops of bail oil atop it). They had somehow extracted all of the color out of the tomato juice to make a clear liquid, which tasted exactly like a ripe tomato. The popsicle was a small square of frozen tomato as a garnish. It was very interesting and delicious.



    I also recently was sent a link to Tomato Casual, a new blog all about tomatoes, including growing them and recipes (<a href="<a href="http://www.tomatocasual.com).


    http://www.tomatocasual.com).

    />

    "><a href="http://www.tomatocasual.com).


    www.tomatocasual.com).

    />







    Then, while reading "Bon Appetit" magazine yesterday, there is an article on Chef Sal Marino of the Il Grano restaurant in Los Angeles. Once a week, he has an all tomato menu, from cocktails to gelato. The article has several of his recipes. Though the article is not online yet, it probably will be posted soon. (<a href="http://www.epicurious.com/bonappetit) ">www.epicurious.com/bonappetit)
  • bbennett · 2 years ago
    Vine ripened tomatoes are among the best things about August in Minnesota, along with sweet corn. Mixing the two together IS the best thing, especially on the grill. We like to soak our unhusked sweet corn in water for an hour or so before putting it on a medium grill for 1/2 hour to 40 minutes. Add a little butter or olive oil, and some salt and pepper, consume ala Heckle and Jeckle.


    The tomatoes will be consumed in a variety of ways. My favorites include Caprese, with our own fresh basil and mozzarella; or stuffed with a cous cous concoction, covered with goat cheese and grilled until the cheese is gooey; or squished over grilled bread (a trick I learned in Barcelona, believe it or not). Yes, they are great straight as well.



    The wine will depend on the main course, and tomatoes are so versatile that they pair well with most wines.



    What about the rest of the year? Well, we are fortunate to have a large hydroponic growing facility within a hour of the Twin Cities. The tomatoes aren't perfect all year round, but they are better than they used to be. I eat a tomato every day, so we always have a few on hand, ripening away. "A tomato a day keeps the doctor away", that's my motto.



    Really enjoyed your article Ryan.
  • RichardA · 2 years ago
    Mmmm...must be something in the air because I have been seeing tomato references everywhere lately it seems.

    We have a small patch of tomato plants as well, and they are delicious.

    Recently at a high end restaurant, I had a unique tomato dish. It was the Tomato Water Martini with Basil Oil, Caper Berry and Tomato Popsicle. It arrived in a Martini glass, and was a clear liquid (except for the dollops of bail oil atop it). They had somehow extracted all of the color out of the tomato juice to make a clear liquid, which tasted exactly like a ripe tomato. The popsicle was a small square of frozen tomato as a garnish. It was very interesting and delicious.

    I also recently was sent a link to Tomato Casual, a new blog all about tomatoes, including growing them and recipes (www.tomatocasual.com).

    Then, while reading "Bon Appetit" magazine yesterday, there is an article on Chef Sal Marino of the Il Grano restaurant in Los Angeles. Once a week, he has an all tomato menu, from cocktails to gelato. The article has several of his recipes. Though the article is not online yet, it probably will be posted soon. (www.epicurious.com/bonappetit)
  • Che · 2 years ago
    Every child is an artist. The problem is how to remain an artist once he grows up.




    Pablo Picasso




  • bbennett · 2 years ago
    Vine ripened tomatoes are among the best things about August in Minnesota, along with sweet corn. Mixing the two together IS the best thing, especially on the grill. We like to soak our unhusked sweet corn in water for an hour or so before putting it on a medium grill for 1/2 hour to 40 minutes. Add a little butter or olive oil, and some salt and pepper, consume ala Heckle and Jeckle.

    The tomatoes will be consumed in a variety of ways. My favorites include Caprese, with our own fresh basil and mozzarella; or stuffed with a cous cous concoction, covered with goat cheese and grilled until the cheese is gooey; or squished over grilled bread (a trick I learned in Barcelona, believe it or not). Yes, they are great straight as well.

    The wine will depend on the main course, and tomatoes are so versatile that they pair well with most wines.

    What about the rest of the year? Well, we are fortunate to have a large hydroponic growing facility within a hour of the Twin Cities. The tomatoes aren't perfect all year round, but they are better than they used to be. I eat a tomato every day, so we always have a few on hand, ripening away. "A tomato a day keeps the doctor away", that's my motto.

    Really enjoyed your article Ryan.
  • Che · 2 years ago
    Every child is an artist. The problem is how to remain an artist once he grows up.
    Pablo Picasso
  • Alastair Bathgate · 2 years ago
    I am just starting to experiment with a few Albariños having experienced a couple of nice ones on a recent visit to Spain.




    So far I have been impressed but thanks for the tip about not drinking them too early...
  • Alastair Bathgate · 2 years ago
    I am just starting to experiment with a few Albariños having experienced a couple of nice ones on a recent visit to Spain.
    So far I have been impressed but thanks for the tip about not drinking them too early...
  • Patti · 2 years ago
    Ryan - Loved your writing! I can remember that day as if it was yesterday. You were covered in tomato juice and it was a thrill to see you enjoy it so much.


    I spent three days going thru boxes of slides to find the picture of you eating the tomato with Grandpa A. and it beought back untold memories.....I remember when your dad went to Georgia right after our honeymoon for basic training. After 6 weeks he finally came home. The very first thing after hugs and kisses we headed to grnadpas place, pulled up the driveway, parked and before even saying hi to his mother and father he pulled a salt shaker out of his pocket and headed into the garden, sat down and ate a couple of tomatoes with the biggest smile on his face!! Ahh, the power of a red juicy fresh off the vine tomatoe - transports you to another world!!



    Bruschetta is never the same unless made with a juicy fresh tomato!!! Gotta go, a tomato is calling my name for a big juicy BLT for dinner....
  • Patti · 2 years ago
    Ryan - Loved your writing! I can remember that day as if it was yesterday. You were covered in tomato juice and it was a thrill to see you enjoy it so much.

    I spent three days going thru boxes of slides to find the picture of you eating the tomato with Grandpa A. and it beought back untold memories.....I remember when your dad went to Georgia right after our honeymoon for basic training. After 6 weeks he finally came home. The very first thing after hugs and kisses we headed to grnadpas place, pulled up the driveway, parked and before even saying hi to his mother and father he pulled a salt shaker out of his pocket and headed into the garden, sat down and ate a couple of tomatoes with the biggest smile on his face!! Ahh, the power of a red juicy fresh off the vine tomatoe - transports you to another world!!

    Bruschetta is never the same unless made with a juicy fresh tomato!!! Gotta go, a tomato is calling my name for a big juicy BLT for dinner....