Pick up is from the left stalk Sungold Place pan on a medium flame, heat the pan with cup right o

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One of the duties of chef's set of rules about what chefs hungry and can not eat in a professional kitchen. Chefs can work 12 hours a day easily, and meals for staff providing services amount of calories per day, a number of additional nutrients needed for the day.
When I was a chef at Crow's Nest in Montauk, New York, the rules are pretty simple. For example, if a chef, when cut apart pieces of lean beef back, leaving the edges shredded meat. Do not get a steak, or any foods containing protein that can be used for services. The food is always like eating peaches. Appetizers and crispy garlic bread too. Finally, all were found to be the balance in the kitchen. That is until August, when the season Sungold cherry tomatoes.
When Sungold tomatoes in season, there is no rule that the operation feasible, largely because I was the most serious offense. In August, Ian Calder-Piedmonte of Balsam Farms in East Hampton will hand over 100 a week and before they built this place become a restaurant, I was reduced to 5 for them. With an index of the degree Brix of tomato highest (an indicator of the level of fresh fruits and vegetables), Sungold tomatoes are the sweetest you will ever taste. They are sweeter than sugar.
I will find out what the chefs, waiters and staff continue to sneak off a few branches in the box banh.Tuy tomatoes course you probably will not find such Sungold tomatoes in any supermarket or shop for gourmet that you frequent, because their shell is too thin. They can be cracked in a tree or put explosives in transit. These large farms to plant them away from the place. Tomato growing industry focus on the tomato that can guarantee the shipping stage, gastronomia looks very good eye and withstand weather at late frost (the outbreak of the fungal spores damage to tomato gastronomia crops). The commercial tomatoes gastronomia are harvested before ripening when fruit sugar is not complete enough, gastronomia and then cooked fruit through method using ethylene gas. In summary, gastronomia the taste is not the priority factors. Fortunately, the Sungold tomatoes, heirloom unlike type, it possesses a unique hybrid approach to flavors, a major product gastronomia categories appear at the farmers' markets. gastronomia
For heirloom tomatoes, they exist to this day because farmers for years have retained seeds of the tomato taste best and do not care about their appearance or they are prone to break or not. They can look very bad and imperfect, with names rather obscure as Aunt Ruby's German green or Cherokee purple, but the flavor of the tomato is actually what chefs look for when making a meal. I want to combine the tastes of sweet Sungold left with the meat dishes, gastronomia fruits, these heirloom tomatoes are beautiful textures. gastronomia Also, I wanted to create a contrast in temperature gastronomia to produce heat, the unexpected cold tomato salad. It was a good summer salad waiting on this August.
Servings: 4 meals, 1/3 cup virgin olive oil 1 clove garlic, gastronomia sliced 1 thyme branch Sungold cherry tomatoes 2 large heirloom tomatoes (steak form) cup basil leaves 2 tablespoons vinegar ( red wine or balsamic vinegar (vinegar made from red grape types, honey and pomegranate, ...)) 1 teaspoon salt
Pick up is from the left stalk Sungold Place pan on a medium flame, heat the pan with cup right olive oil, garlic and thyme cooked when I started, to the left Sungold on. Add teaspoon of salt. When fruit puree soft start Sungold, to pan out. Set aside. The sliced heirloom tomatoes vertically, with a thickness of about inch. Showing 3 slices on each plate and sprinkle with a little of the remaining salt over them. Drizzle the olive oil and the remaining vinegar over sliced heirloom tomatoes this. With a spoon terms below, contact Sungold tomato dishes made above on the heirloom tomato slices. Decorate basil and enjoy.
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