What is better than watching cooking shows on a lazy Sunday morning? Actually being in the chef’s kitchen and eating their food. That is kind of what I got to do yesterday.
Unless you are new to Megagood, you are probably aware that I am obsessed with fresh tomatoes. So when my friends, Ryan and Sarah, told me about a class at the Chopping Block featuring recipes starring tomatoes, I was definitely on board.
This was not one of the classes where we were in the kitchen cooking; we were sitting in the kitchen eating. And we excelled at it.
Here is the demo classroom. We sat at the oversized butcher's block counter.
We learned how to make Bloody Marys, Fried Green Tomatoes with Tarragon Aoli, Tomato Chowder, Heirloom Tomato and Peaches salad, and Mushroom and Goat Cheese Stuffed tomatoes. The dishes ranged from fairly to entirely delicious and all of them tasted like summer. The key was freshness.
The stand-out dish was the Heirloom Tomatoes and Peaches salad. I think Gimmeyummy will freak out about this one:
It doesn't look like much, but it is one of the best flavor combinations I have had in a long time. Slice up some peaches and fresh heirlooms. Drizzle good balsamic vinegar and olive oil over the mixture. Rip up some fresh basil and add it to the goodness. Then fresh-ground salt and pepper. You will love it. I'm 99% sure of it.
