Does anyone have the recipe for Tomato Concassé from the Weeknight Menu book? I've had the chicken bistro cakes earmarked for awhile and thought the sauce would be great. Thanks!!
Tomato Concassé
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I'm a bit surprised Billy hasn't responded to this one---he always RAVES about Concasse
TOMATO CONCASSE Makes about 2 1/2 cups Total time: 15 minutes Saute in 2 TBS Olive Oil: 1 tsp garlic, minced 1 tsp red pepper flakes Add: 1 can diced tomatoes (28 oz.) Salt to taste Saute garlic and pepper flakes in oil in a saucepan over medium high heat for 1 minute. Add tomatoes and simmer 10 minutes to evaporate some of the liquid. Season with salt. This is such a nice recipe as an addition. I have made this, cooking a bit longer and adding a bit more garlic with basil for a pizza base---simple but GREAT!!!! How did I miss those Chicken Bistro Cakes??? I've done almost all of the recipes in this magazine and have been happy with most of them!!
"Never eat more than you can lift" Miss Piggy
It is a great combination. We sure enjoyed it.
Thank you!!!!!
Watch the red pepper flakes, depending on who's eating it, it can be pretty spicy. If it is a little on the acid side, don't be afraid to add some sugar. I usually add the sugar anyway since we like that hint of sweetness with the spicy.
Don't wait too long to tell someone you love them.
Billy
I've never made this one,I use the recipe from the Chicken Roulades. I'll have to give it a try.
Practice safe lunch. Use a condiment.
That's the one I always seem to go to also, Lorraine.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
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I think I'll wait until winter to try this one, when cherry tomatoes are really expensive.
Practice safe lunch. Use a condiment.
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