A los tomatazos!

El domingo publiqué una nota en The Burlington Free Press que cubrí justo el día que mi vieja llegó de visita a Vermont. La nota se trata de la presentación de una chef local, Courtney Contos, sobre ideas y recetas para usar los muchos tomates y zucchinis que en esta época del año sobran en las huertas de Vermont.

Como tengo una huertita junto con mi cuñada y otra amiga en tierras donadas por un buen hombre de la comunidad, la idea me enganchó en seguida. Y ni les cuento cuando tuve que probar las recetas que la cocinerita preparó para los asistentes a su presentación. Hum... ríquisimas, re originales y fáciles. Las galletitas con chips de chocolate y zucchini rallado por ejemplo, no se podían creer!

Acá les dejo las recetas, algunas fotos y el link a la nota. Perdón que no traduje las recetas pero creo que son super fáciles de entender. Si alguien se anima a prepararlas, ahí me avisa.

Divino el delantal de cocina!

Las galletitas de chips de chocolate y zucchini rallado, exquisitas!

Puré de tomate casero, dulce e intenso

Alguien estaba concentradísimo...

Organic Tomato Paste - makes about 1 cup

INGREDIENTS

6 pounds organic tomatos

1/4 cup extra virgin olive oil, plus 2 tablespoons

sea salt to taste

DIRECTIONS

1. Preheat oven to 300 degrees. Chop the tomatoes, add the 1/4 cup olive oil, and place over high heat in a 12-inch skillet. Season lightly with sea salt and bring to a boil. Cook, stirring, until very soft, about 15 minutes.

2. Pass tomatoes through the finest plate of a food mill, leaving seeds and skins behind. Rub a rimmed 13-by-18 baking sheet with 2 tablespoons olive oil and spread tomato puree evenly over sheet. Bake, turning the puree over on itself occasionally with a spatula, until most of the water evaporates and the surface darkens, about 3 hours.

3. Reduce heat to 250 degrees and cook until thick and brick-colored, about 20–25 minutes. Store sealed in an airtight container in the refrigerator for up to one month, or freeze for up to six months.

Panzanella Salad - serves 4-6

INGREDIENTS

2 pounds ripe, juicy tomatoes, large dice

1/4 cup minced red onion

2 cloves pressed garlic

1/2 cup extra virgin olive oil

3-4 tablespoons fresh lemon juice

1/4 cup chopped fresh basil leaves

2 tablespoons chopped fresh mint (optional)

2 cups arugula (optional)

Sea salt and freshly ground black pepper to taste

Parmesan croutons

Parmesan, for shaving

DIRECTIONS

In a bowl, combine all the ingredients, leaving croutons for the end. Serve by itself, or divide two cups arugula among plates and top each serving with an equal amount of tomato mixture. Using a vegetable peeler, shave some Parmesan cheese on top.

Zucchini Chocolate Chip Cookies - original recipe from Barbara Kingsolver - makes about two dozen

INGREDIENTS

1 egg, beaten

1/2 cup butter, softened

1/2 cup brown sugar

1/3 cup honey

1 tablespoon vanilla extract

2 cups whole wheat pastry flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1 cup finely shredded zucchini

10 ounces chocolate chips

DIRECTIONS:

1. Combine first five ingredients in one large mixing bowl. In a separate, small bowl, combine next five ingredients, then blend into the liquid ingredients in the first bowl. Stir in the zucchini and chocolate chips.

2. Drop spoonfuls onto a greased baking sheet, flatten with the back of a spoon and bake at 350 degrees for 12-15 minutes.