Posts Tagged tomato
Perfecting the tomato and eggs
Posted by tzuyen in Uncategorized on October 14, 2009
In Asia, there is a simple but tasty dish of tomato and scrambled eggs. It goes well with rice and takes only a few minutes to cook. But often the eggs are over cooked or the tomatoes are too chunky and not soft enough. I like my eggs creamy!
Reduced form tomato pieces in a bot with olive oil, stirring and pushing the juice out until it becomes a thick paste and not watery. This really concentrates the sweetnes and flavour of the tomatoes. Remove the tomato paste from the pan and in a hot, clean pot cook the scambled eggs rapidly over high heat. While the eggs are still setting, add the tomatoe paste and stirr slowly and carefully to get a ribbon effect. Next time it might be wise to remove the seeds from the tomatoes through a sieve. But the pieces of skin actually added a nice texture to the creamy eggs.
The final product called for around 2 tomatoes with 3 eggs per person.
Bon appétit! as Julia wound say
As much as I love baine marie
Posted by tzuyen in Uncategorized on August 24, 2009
While the French have figured how to make souffles, the Chinese have been scrambling eggs the way I like. This is a major generalization without much basis. I am referring to cooking eggs in a bain marie. Beaten eggs are stirred and slowly cooked to make a very creamy scrambled egg. I like a little smoke in my oil and the eggs cooked so fast that nothing sticks in a stainless steel pan when finished. If you are quick enough the final product should still be soft, a little creamy and have no caramalized taste. This discussion really dosen’t have much to do with how the French and Chinese cook does it?
I roasted some tomatoes (they look beautiful). Made an onion, tomato and chilli relish for my heat loving friends. A smoked salmon wrapping with wilted spinach on the side for a manic addition.
Gazpacho
Barcelona is 16 827 km from Melbourne. I want to get far away from the smell of the hospitals in my 2 weeks of annual leave in June.
Gazpacho is a Spanisn cold vegetable soup. It is based on the cold garlic soup from the southern autonomous region Andalusia consisting of bread, garlic, olive oil, sherry vinegar and salt. Add some tomatoes, capsicums, cucumbers and then chill it (very important) – you have gazpacho.
My version this time has: Roasted capsicums – 3 Very ripe tomatoes – 3 Garlic – 1 clove raw or 3 cloves gently cooked in some olive oil until the moment they start changing colour Sherry vinegar – 1 table spoon Salt and pepper Optional parsley for garnish.Just blend all ingredients together with enough water to get a thick consistency and chill. Alternatively, if you can’t wait on theis delicious concotion then put the vegetables in the fridge and add cold water and ice to blend.