Category Archives: Stuffed Tomatoes

Caviar and Steak Tartare by Petrossian

caviar-steaktartare

Yes , I know. The economy is a mess, we are all on tenterhooks and the mood is save, save, save. But There are those important occasions in which we deserve a gourmet treat. An this my dears is it! The chefs  from Petrossian shared this exquisite caviar and steak tartare recipe . 
Tartare is a is a meat dish made from finely chopped high grade beef; combine with a good caviar and you are in heaven.
Although you might have some health concerns on account of the danger of contamination by  bacteria, the important point is to get your meat and caviar from trusted sources: a good butcher shop and Petrossian.

Petrossian is an upscale french restaurant right next to Central Park in NYC. It’s in a beautiful, old-world style building and has great atmosphere and food. If that is out of your way, don’t worry, they ship to any destination.  

So kick back, have a little luxury to ease these troubled times and ENJOY!
 

Ingredients ( 4 servings)

24 ounces of beef tenderloin, cleaned and minced by hand
Tabasco Sauce to taste
Salt and Pepper to taste
4 Tablespoons of drained capers, chopped
4 tablespoons of Dijon mustard
6 ounces of minced shallots
6 ounces of minced chives
4 ounces of minced piquillo peppers
2 tablespoons of extra virgin olive oil
1 ounce of Armagnac
Caviar, 80 grams

 

1 baguette cut ¼” thick and lightly toasted, approximately 24 pieces

8 ounces of salad greens

 

In a large chilled bowl, add the  beef, tabasco sauce, salt and pepper, the capers, mustard, shallots, chives, peppers , olive oil  and Armagnac. Mix with a spoon to combine and adjust the seasoning with salt and pepper if needed. Pack 6 ounces of the tartare into a ring mold set on a chilled plate. Push down with a spoon to keep the mixture compact. Top with 20 grams of the caviar, smoothing out the top gently with a spoon and remove the mold. Serve with 6 croutons and 2 ounces of greens on the side. ENJOY!

Ricotta Stuffed Tomatoes

Sometimes you can’t pass a good deal on Roma tomatoes! And thanks to modern markets, they are available year round. 
That’s what inspired this delicious appetizer that can be served hot or cold.
Try these for Christmas parties, wine tastings, barbecues or a nice brunch. The leftovers ( if any) go very well cold on top of greens or hot with pasta.

 

Ingredients:

8 Roma tomatoes, cut on a diagonal, cored & drained, (put upside down on paper towel for 10 minutes)
1 cup ricotta cheese
1/2 cup chopped scallions sautéed in olive oil
4 Tbls grated Pecorino Romano or Parmesan
pinch of grated nutmeg to (leave out in case of nut allergies)
 salt & pepper to taste

Mix the ricotta with the other ingredients in a bowl. Salt and pepper to taste.
Spoon the mix in the tomatoes. Garnish with green onion, grated cheese or olives.
If served hot, broil in a 450 Degree oven for 5 minutes

Pea Stuffed Tomatoes

 

Oh my! so many tomatoes ! Egg-size tomatoes just right  for this is a unique combination, try cherry tomatoes for an elegant and upscaled version.

The recipe works well with firm tomatoes . We tried a shortcut with frozen peas which were blanched and  our tasters could not tell the difference! The bright green of the peas contrasts beautifully with the tomatoes making very appetizing . After all, we all know the saying:  we start eating with our eyes 🙂

Ingredients:

10 small Tomatoes
1 cup peas, cooked
2 Tbls butter
2 Tbls flour (*) use cornstarch if you need wheat/gluten free
1 cup milk
1/2 cup grated mozzarella
1/4 cup grated parmesan
Salt & nutmeg to taste

Cut the tops off the tomatoes and remove the core. Turn the tomatoes upside down to drain any remaining liquid.
Meanwhile, cook the butter and the flour together in a saucepan, stirring constantly till flour is well blended. Add the milk slowly, constantly stirring. Continue to cook till the mix thickens. Season with salt and freshly ground nutmeg. Add the peas and stir.

Fill the tomatoes with the mix and sprinkle with grated mozzarella & parmesan. Cook in 450 degree oven till cheese melts (10 to 15 min).