Chef Catagories

Comments

There are several different types or categories of Chefs, but I think they all boil down into one of two categories, spring and summer chefs, or the fall and winter chefs.  The summer chef would get much more excited at the first harvest of spring vegetables, sweet berries and that spring lamb, basically concentrating on overall light fare.  Not that there is anything wrong with that!

Myself, I much prefer the bolder more robust flavors found in the fall harvest.   Hearty root vegetables, tart and crisp apples, and long simmered stews of lamb, beef or chicken.  I know a lot of people consider the tomato to be a summer vegetable but located here in Edmonton, I find my crop does not reach full potential til mid to late August.  Then long after I tire of homegrown, fresh tomato sandwiches, I turn to roasting my tomatoes.  You can use any kind that you like, just keep in mind that larger the tomato, the tougher the skin so you may want to discard the skins after roasting.

There are several uses for these rich, intensely flavoured tomatoes.  Puree them, and use them as a sauce, rough chop them and serve as bruschetta, either alone or with some goat cheese on a crostini.  Toss in your favorite stew, add them to your favorite salad, and try them with anything even on sandwiches.

Oven Roasted Tomatoes

2 lb      cherry, or roma tomatoes

˝         extra virgin olive oil

Kosher salt

pepper

sugar

garlic

Pre-heat oven to 325 degrees.  Use a non-stick baking pan or rub pan with a little olive oil.  Cut tomatoes in half around the middle, not form stem to stem.  Place in baking pan cut side up.  Drizzle with olive oil, kosher salt, cracked pepper, and a little sugar.  For the garlic, use as much as you like 2-6 on average, leave them whole and sprinkle them through out the tomatoes.  They will flavor more of the oil and juice caused by the roasting of the tomatoes.  Roasted in the oven for 1 ˝- 2 hours or just ill they turn dark red, and shrivel up.  Remove from pan allow to cool.

Quite honestly if you do not feel like cooking yourself, give me a call!   I specialize in teaching cooking class all in the comfort of your own home.  Gather some friends, some wine, and let travel the culinary world; Italy, Thai, Greek, Mexican, Turkish, you pick the cuisine I’ll show up with the food, pots and pans, and pointy things and we will cook.  Or if you don’t want to cook at all, I’ll do everything, I’ll come and cook, fresh not out of a warming drawer, serve, and you receive all the accolades.  Give me a call at 461-7762 or bsmoliak@shaw.ca

Brad Smoliak can be seen bi-weekly on CFRN noon new starting September 10.  Brad recently performed at the Edmonton home and Interior show, and is “Free-range” Chef for the “Edible Prairie” publication.  In addition to standing behind the stoves with the executive Chef hat at the Mayfair Golf and Country Club and Normands Restaurant, Brad was also Co-Founder and owner of the internationally recognized Hardware grill.