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2013-08-22 digital edition

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2013-08-22 / General Stories

From the Chef’s Corner

Bloody Mary Gratin
by Chef Deedle

It’s all about tomatoes! When storing tomatoes, remember they are a warm weather fruit. They don’t like the cold. Once picked or purchased, store them in a roomtemperature spot, like your counter, preferably out of direct sunlight, and never anywhere under 55 degrees. When chilled, tomatoes lose flavor and texture, becoming mealy or spongy and flavorless.

3 Beefsteak tomatoes, sliced into ¼” thick rounds.
1/3 cup diced celery
1/3 cup diced dill pickles or green olives
¼ cup minced red onion
2 Tbsp Worcestershire sauce
Salt & Pepper to taste.
¾ cup crushed saltine crackers
3 Tbsp. unsalted butter, melted
½ cup sour cream, optional
2 tsp. prepared horseradish.

Preheat oven to 400 degrees with rack in the center position. Place tomatoes in a shallow 7x11 inch ovenproof baking dish that is lightly greased.

Combine celery, pickles, onion and Worcestershire; season with salt and pepper and sprinkle over tomatoes. Mix crackers with butter and sprinkle over tomatoes. Bake gratin for ten minutes, then heat the broiler to low. Broil gratin until the cracker crumbs are golden – about two minutes. Remove gratin from oven and let cool for ten minutes or to room temperature.

Stir together sour cream and horseradish to make a sauce, or simply spoon horseradish over the gratin.

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