{"id":6644,"date":"2010-08-06T09:00:27","date_gmt":"2010-08-06T13:00:27","guid":{"rendered":"http:\/\/www.nybg.org\/wordpress\/?p=6644"},"modified":"2010-07-30T14:07:40","modified_gmt":"2010-07-30T18:07:40","slug":"what-to-cook-this-weekend","status":"publish","type":"post","link":"https:\/\/www.nybg.org\/blogs\/plant-talk\/2010\/08\/exhibit-news\/what-to-cook-this-weekend\/","title":{"rendered":"What to Cook this Weekend?"},"content":{"rendered":"

Presenting Chef Muses on Creating Dishes with Tomatoes<\/strong><\/p>\n\n\n\n
\"\"<\/td>\nHeather Carlucci-Rodriguez is Pastry Chef at Print Restaurant <\/a>in Manhattan. She will present cooking demonstrations at The Edible Garden<\/a> Conservatory Kitchen on August 8 at 1 and 3 p.m.<\/span><\/em><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\"tomato\"<\/a>I really don\u2019t think I could have gotten a better item than the tomato (the food selected as the theme of the weekend at The Edible Garden<\/em><\/a>). I\u2019d probably say that about corn if I had been given that as a topic to demo. But honestly, it leaves the whole world open for talk, cooking, pairing, art\u2014you name it.<\/p>\n

I grew up in the neighborhoods around The New York Botanical Garden, and I\u2019m witness to the fact that, lucky for me, the tomato grows bountifully everywhere.<\/p>\n

Being a pastry chef, I thought about doing something sweet for my August 8 demo\u2026for about a minute. I am a complete pushover for anything savory with tomatoes. And the tomato is so perfect as it is. Adding sugar, as intriguing as it is, is so unnecessary. Sauces, salads, soups, by itself with a little salt and olive oil\u2026It\u2019s versatile and perfect at this time of year. A must in most of the mother cuisines. The best carrier of the flavor of herbs, vinegars. <\/p>\n

So I\u2019m reaching in and pulling out what I know best. Indian cuisine. That\u2019s a story for another time, but I hope to convey that the flavors of Indian cuisine in fact are fresh and clean and perfect for an untouched tomato.<\/p>\n

I\u2019m thinking perhaps a little home cheese-making with paneer, the Indian cheese. Making our own masala to add the depth and warmth of spice. A few familiar herbs to bring the green freshness of the season, and of course, something acidic and zesty to complete the palate.<\/p>\n

I hope you realize I\u2019m coming up with this as I write. I get enthusiastic very easily. What I end up making could change drastically by the time I see you on Sunday.<\/p>\n

Nothing is as exciting as being in your hometown to demo tomatoes. And as I never left my hometown, I should be in good form.<\/p>\n

I hope to see you there\u2014hungry and happy.<\/p>\n

Get Your Tickets<\/strong><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Presenting Chef Muses on Creating Dishes with Tomatoes Heather Carlucci-Rodriguez is Pastry Chef at Print Restaurant in Manhattan. She will present cooking demonstrations at The Edible Garden Conservatory Kitchen on August 8 at 1 and 3 p.m. I really don\u2019t think I could have gotten a better item than the tomato (the food selected as… <\/p>\n

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