Entries Tagged as 'You say tomato I say tomahto'

You Say Tomato, I Say Tomahto. Let’s Call For A Round Up And Book Give Away!-And The Winner Is…

First, I want to thank everyone who entered You Say Tomato, I Say Tomahto with fabulous tomato dishes which captured the essence of summer. Your dishes were all so beautiful and imaginative. We certainly have many passionate bloggers out there who love local, fresh ingredients.

Drum roll please…..the winner, generated by Random.org, is…Mrs. L, from Pages, Pucks and Pantry. I know you will love the tome, Bouchon, as I do, and that it will inspire you as it has me. Please send your shipping information to houndstoothgourmet@gmail.com and place “Bouchon Winner” in the subject line.

Congratulations to all of you for your talent, dedication and passion. Stay tuned to THG for more seasonal contests where we can share our love of local ingredients and get inspiration for around the blogoshpere!

Our first entry is from Grace (New York) from A Southern Grace. Titled “Blowing Hot and Cold”, Grace made 2 beautiful salads using tomato. First, Grace combined tomatoes with cilantro, avocado and banana pepper. Next, she added okra and basil to the mix,  sauted the ingredients and added red cabbage at the end for a nice crunch and a splash of color.



(be sure to check out Grace’s yellow tomato with butt cheeks!)

Next, Mary of The Arugula Files (Washington, DC) sent in “Grilled Tomato Salsa”. Mary attempted to replicate Baja Fresh’s black salsa, but could not produce the “liquid gold” that she sought after. She did, however, manage to make a delicious smoky salsa by roasting tomatoes and adding cilantro, jalapeno and chipotle pepper.



Nathan from House of Annie (San Jose, CA) sent in “Lazy Heirloom Tomato Gazpacho With Cucumber and Red Bell Pepper Garnish”. Can you say ‘summer in a bowl’? Wow. Nathan proves that those who give, shall receive. A lovely neighbor, who was the benefactor of several heirloom tomato plants courtesy of House of Annie, shared some of the tomato bounty, accounting for this lovely summer soup.

Be sure to check out Annie’s tips for growing tomatoes. Hint #5-too much watering leads to weak tasting tomatoes.



Tiffany from The Garden Apartment (Alexandria, VA) made a “Roasted Tomato Tart With Caramelized Onions“. Tiffany is an avid farmers market fan, and has discovered many new and delicious tomato varieties this season. In her tart, Tiffany combines roasted tomatoes, mascarpone cheese and caramelized onions in an olive oil rosemary crust. Check out how she manages to top her tart with tomatoes, without ending up with a soggy crust.



I don’t know of any other dish that can take a small number of humble ingredients, and turn out a summer dish that evokes the hills of Tuscany like our next entry can. Sarah from The District Domestic (Washington, DC) did just that when she made “Tomato Bread Salad (aka Panzanella). Here, Sarah toasts the bread in the oven, and the tomato juice is collected in the bowl and savored for its ability to permeated and soften the golden chunks of bread. Sarah recommends that you use only the ripest, freshest tomatoes for making Panzanella.


Our next entry really stacks up–literally! Mrs. L from Pages, Pucks and Pantry (San Jose, CA) made an “Heirloom Tomato Napoleon With Parmesan Crisps”. With Parmesan rounds, sliced tomatoes, and a vinaigrette made with Champagne vinegar, shallots and Dijon mustard, this Napoleon has a range of tastes and textures, from juicy soft tomatoes, to crispy Parmesan rounds, to a slightly sharp edge from the vinaigrette. It sounds (and looks) wonderful. Way to support your local produce stands, Mrs. L!


Finally, Colleen from Foodie Tots (Alexandria, VA) paired tomatoes with nectarines( from one of my favorite producers, Papa’s Orchard) to make “Grilled Nectarine Tomato Salad”. Colleen grilled the nectarines and paired them with sweet, tangy, golden cherry tomatoes. Along with using basil and feta, she topped this summer salad with a simple, clean, lemon vinaigrette.


With appreciation to all who entered YSTIST, here’s looking forward to Fall, with many braises, soups and roasts wafting in the air of our kitchens and homes.

You Say Tomato, I Say Tomahto. Let’s Call For A Round Up And Book Giveaway!


It’s hard to believe that all too soon, Labor Day will be upon us. Where does the time go? It seems like just last week I was geeking out over Bigg Riggs ramps, and spring onions were everywhere. The next think I knew, strawberries and cherries  had come and gone and now I am now enjoying corn and tomatoes like there’s no tommorow, savoring each kernal and slice. Heck, I’m not even complaining about the near constant flossing!

The wonderful thing about summer markets is how the food can dictate what you eat. Spring onions call out for me to grill them along with a flank steak. Peppers and zuchinni conjur up a healthy pasta dish. Berries make me think of sweet and savory sauces and sorbets. Cherries turn into a crostada. Corn beckons a chowder, or to be simply cooked and kissed with butter and salt. But the undisputable darling of summer has to be the field tomato-red, green, yellow, striped and heirloom. There is no canned or frozen product that could come close to the taste and texture of a fresh, deeply earthy tomato. Who among us foodies hasn’t felt the immense dissappointment  that comes with biting into a pale, tasteless wedge of something that should be ashamed to call itself a tomato? Talk about the winter blues!

 Eat field tomatoes while the eating is good–and that time is right now.

Even better, let’s celebrate the tomato with a book give away! Submit you favorite fresh  field(not canned or dried) tomato recipe/dish to me by Monday, September 22nd (by midnight, EST), the autumnal equinox and official end of summer. Your recipe can be a salad or entree, a hot dish or a cold dish.  It would great if you told your readers where you bought your lovely ‘maters, what type they are and what inspired you to make your dish. Be sure that the tomato is the star of the dish. I will post all entries with a summary, photo, your name and a link to your post, and use Random.org to pick a winner.

The lucky You Say Tomato, I Say Tomato winner will recieve a copy of Thomas Keller’s Bouchon


From Amazon-

Bouchon, chef Thomas Keller’s bistro cookbook, offers 180-plus recipes from his eponymous restaurants–there are two. Readers perusing the near-prosciutto-size book will be dazzled, first, by its great looks (there are many beautiful photos), then, perhaps, wonder why so many of its typically homey bistro dishes are so fussy to prepare. Why, for example, must the onions for onion soup be caramelized for five hours, or the muscles of a leg of lamb separated so that each can be cooked to an exact, presumably optimal, temperature.

They should, however, trust this justly celebrated chef, whose sometimes-painstaking refinements reflect a better way. Apart from the excellence of the dishes, the reason to own Bouchon is to discover the richness of Keller’s technical understanding. Readers learn, for example, not to baste chicken while it roasts, which creates skin-softening moisture, and to allow the base for crème caramel to sit before baking, thus permitting its flavors to deepen. Keller’s sensitivity to ingredients and their composition is profound; and he and his collaborators have presented it so deftly that one finds oneself engrossed again and again. Whether Keller is talking about vinaigrettes (in their balance of fat, acid, and saltines, the perfect sauce) vegetable glazing, or the creation of brown butter, his insights are fascinating.

The dishes cover a wide range of courses, and include the traditional–poule au pot, veal roast, pommes frites, and so on–and the “new,” such as Gnocchi with Summer Vegetables, Skate with Fennel-Onion Confit and Tapenade Sauce, and Grandma Sheila’s Cheesecake Tart with Huckleberries. All are, as the French might say, impeccable–and can be accomplished by anyone willing to take the time to do so. Like his cooking, Bouchon is a sui generis treat.

–Arthur Boehm

I own this book and have learned a great deal about technique and flavor. Thomas Keller spared nothing in this book. There is great attention to detail, and the photography is breathtaking. Best of all, the recipes are approachable and will make you look like a superstar!


OK, here are the rules for YSTIST:

1.  All entries must have been posted and dated between Augst 26th and September 22nd (by midnight, EST) and be written specifically for this event.

2.  Entries must mention this roundup up and contain the words “You say tomato, I say tomahto”, with a link back to Ramona at The Houndstooth Gourmet.

3. Limit one entry per participant

4. Send an email to houndstoothgourmet@gmail.com and include the following:

  •  Your name and the name of your blog
  •  A link to your blog
  •  Your country, region, state and/or city
  •  The title of your entry and a permalink to the post on your website
  •   Place YSTIST in the subject line of your email

I will announce the winner when I post the YSTIST round up, and request shipping information.