Sprout Blog

Stop Motion in the Sprout Kitchen

3/4/2019

Video by Dying to Film. Recipes by Jenna Brower Von Siebolds.

Chef Jenna from Prairie Bay Grill prepares a special menu to show how tomatoes can be used in a variety of cultural dishes. What's on the menu? Click each dish below to get the recipe!

PICKLED TOMATOES - RUSSIAN
PEBRE CON YUZU HALIBUT - CHILEAN
CAPRESE SALAD - ITALIAN
SHAKSHOUKA - NORTH AFRICAN

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PICKLED TOMATOES - RUSSIAN

Sterilize the glass jars and lids in boiling water for a couple of minutes. Carefully pick out of the pot and sit them upside down on the clean tea towel to dry.
Wash your tomatoes and prick a little hole in the stem connection point of each one with a cocktail stick.
Put tomatoes mixed with larger herbs into jars tightly.
You'll need to estimate how much brine you need: Fill the jars with tomatoes with cold water to the top. Now, pour the water from the jars into the measuring cup and take notice of the volume. You will have to adjust the salt, sugar, vinegar and spices accordingly depending on that volume of water.
Boil the kettle and fill the packed jars with hot water for 5 minutes. The boiling water will make the tomatoes' skins break, it is to be expected so don’t worry.
At the same time put the estimated volume of boiling water into a pot to make the pickling brine. Add salt, sugar and vinegar and mix the water with spoon until the salt and sugar are fully dissolved.
Pour the hot water out of the packed jars. Add the rest of smaller spices into the jars (black pepper, seeds, cloves and sliced garlic) and pour in the hot pickling brine up to the very top. Immediately cover the jars with the lids tightly and turn them upside down onto the tea towel. The lids are supposed to be sucked in straight away and there should not be any leakage. If there is you will have to redo the problem jar.
Cover the jars with a warm blanket to keep them hot for as long as possible. Let sit over night. The next day put the jars normally into the cupboard and store the pickled tomatoes at room temperature. Refrigerate after opening!

PEBRE - CHILEAN

In a bowl add tomatoes, green onions, serrano pepper, garlic and cilantro.
Add olive oil and lemon juice to the bowl and mix well.
Add salt and oregano to taste. Mix well.

CAPRESE SALAD - ITALIAN

Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter.
Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.

SHAKSHOUKA - NORTH AFRICAN

Heat olive oil in a large sauté pan on medium heat. Add chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
Add garlic and spices and cook an additional minute.
Pour tomatoes into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
Garnish with chopped cilantro and parsley.

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