Chef Walter's Tomato Recipes
For more information on Chef Walter, visit: www.deborah.org or www.staib.com
Spicy Corn Tomato Relish
A Recipe by Chef Walter Staib
After a long winter full of dark, drab dishes made from the contents of the root cellar, colonial cooks tended to splurge a bit when the first fruits of their garden labor came to the kitchen. Fresh, sweet corn was available again, and red and green peppers could be used to make bright, colorful dishes, and fresh herbs and spices brought renewed excitement to their palates.
Makes 6 cups; Serves 12
10 ears (about 5 cups) fresh white corn, kernels cut from cobs
1 medium red bell pepper, finely chopped
1 medium green bell pepper, finely chopped
1 medium white onion, finely chopped
5 large Jersey tomatoes, cored and finely chopped
1/4 cup rice wine vinegar
2 tablespoons olive oil
2 medium scallions, finely chopped (about 3 tablespoons)
1 garlic clove, finely chopped
1/2 bunch fresh chives, finely chopped (about 3 tablespoons)
1/2 bunch fresh cilantro, finely chopped (about 1/4 cup)
1 teaspoon ground cumin
1 teaspoon red pepper flakes
1 sprig fresh thyme
Freshly ground black pepper
Bring a large saucepan of water to a boil over high heat. Or preheat a grill to medium heat. Grill the corn until just cooked or boil it for 5 to 7 minutes, until tender. Do not overcook.
Cut the corn from the cob and place it in a medium-size mixing bowl. Add the remaining ingredients and mix well. Cover and refrigerate for about 30 minutes, until chilled. Store in a tightly sealed plastic or glass container and refrigerate for up to 8 weeks.
Summer Tomato Bruschetta
A Recipe by Chef Walter Staib
Serves 10
1 whole grain French baguette (approximately 16 ounces and 24 inches long),
sliced into ¼-inch-thick slices (approximately 90 slices)
4 vine-ripened or heirloom tomatoes, seeded and diced into 1/4 inch cubes
1 small red onion, peeled and finely chopped
About 1/3 cup fresh basil leaves, finely chopped
1 small clove garlic, peeled and finely chopped
1/2 cup red wine or balsamic vinegar
2 Tablespoons olive oil
Freshly ground black pepper
1. Preheat the oven or grill to 400°F.
2. Arrange the bread slices on a baking sheet. Bake or grill until golden brown, about 10 to 15 minutes. Remove and let cool to room temperature.
3. In a medium mixing bowl, combine the tomatoes, onion, basil, and garlic in a large bowl, toss with the vinegar and oil to coat, and season with pepper.
4. Spoon the tomato topping onto the bread and serve.
MODIFIED RECIPES:
Summer Tomato Bruschetta
A Recipe by Chef Walter Staib
1 whole grain French baguette (approximately 16 ounces and 24 inches long),
sliced into ¼-inch-thick slices (approximately 90 slices)
4 vine-ripened or heirloom tomatoes, seeded and diced into 1/4 inch cubes
1 small red onion, peeled and finely chopped
About 1/3 cup fresh basil leaves, finely chopped
1 small clove garlic, peeled and finely chopped
1/2 cup red wine or balsamic vinegar
2 Tablespoons olive oil
Freshly ground black pepper
1. Preheat the oven or grill to 400°F.
2. Arrange the bread slices on a baking sheet. Bake or grill until golden brown, about 10 to 15
minutes. Remove and let cool to room temperature.
3. In a medium mixing bowl, combine the tomatoes, onion, basil, and garlic in a large bowl, toss
with the vinegar and oil to coat, and season with pepper.
4. Spoon the tomato topping onto the bread and serve.
Summer Tomato Bruschetta
A Recipe by Chef Walter Staib
1 whole grain French baguette (approximately 16 ounces and 24 inches long),
sliced into 1/2-inch-thick slices (approximately 50 slices)
4 vine-ripened or heirloom tomatoes, seeded and diced into 1/4 inch cubes
1 small red onion, peeled and finely chopped
About 1/3 cup fresh basil leaves, finely chopped
1 small clove garlic, peeled and finely chopped
1/2 cup red wine or balsamic vinegar
2 Tablespoons olive oil
Freshly ground black pepper
1. Preheat the oven or grill to 400°F.
2. Arrange the bread slices on a baking sheet. Bake or grill until golden brown, about 10 to 15
minutes. Remove and let cool to room temperature.
3. In a medium mixing bowl, combine the tomatoes, onion, basil, and garlic in a large bowl, toss
with the vinegar and oil to coat, and season with pepper.
4. Spoon the tomato topping onto the bread and serve.
