The Tomato Arts Festival 2014 may be over, but many of us are still thinking about those little gems of fruit/vegetable lovelies. The festival’s founder, Meg Winston MacFadyen’s Facebook status update today reads, “I would like to emerge from my ToMaTo induced stupor just long enough to thank every single individual who came out and played on Tomato Art Fest day! It was by far the best art, the best crowd, the best parade, the best music, the best EVERYTHING! There is not a year that goes by that I am not moved to tears by the happiness I feel in the street. The joy is like a living, breathing thing and my wish for you all is that the feeling that you bring to me every second Saturday in August can live in your heart every other day of the year! I love you all!”
Sponsored by Nashville Farmers’ Market, this year’s recipe contest theme was dips and relishes. Because Rosepepper was holding their very first salsa recipe contest, contestants were asked to refrain from using their best salsa recipe. (I’ll share my salsa recipe on a future blog.) Also, there was no way to heat or chill the recipes at the event. This got a little tricky. We all loaded in with our cold packs and warmers… just waiting until the last minute before judging began. Pank says the whole ordeal is reminiscent of the movie “Butter.” If you haven’t done so, WATCH THIS MOVIE!
All the entries were downright impressive. Each of the 2014 winners were well deserving and I am tickled for each of them!
1st Place: Erin Mosow’s Summer Tomato & Crab Dip
2nd Place: Amanda Saad’s Slow Roasted Summer Dip
3rd Place: Samantha Williams Late Harvest Relish
I shall have some fun trying their recipes, as soon as they are posted. Meanwhile, here is my Tomato Arts Festival 2014 Recipe:
“You Can Eat My Hollered Out ‘Mater…Pie!”
2 ears of corn
1 tbsp butter
1/2 vidalia onion chopped
2 cloves minced garlic
1 tsp extra virgin olive oil
1/2 cup cherry tomatoes roasted
1 medium heirloom tomato chopped and pressed of juice
1/2 roasted red bell pepper chopped
5 tbsp ricotta cheese
1/4 cup cream cheese
Zest of 1/2 lemon
2 tsp chopped basil
1/2 tsp fresh thyme
1/2 tsp sea salt
1/8 tsp pepper
3 dashes hot sauce
Preheat oven 350°. Heat oil in small skillet on high heat. Saute onion and garlic until translucent. Set aside to cool. Rub corn with butter and place it along with cherry tomatoes and red bell pepper on cookie sheet in oven for approximately 15 minutes or until vegetables are soft and have begun to char. Let cool. Cut corn off the cobb and puree with other vegetables until smooth in food processor. Add cheeses and whip. Pulse herbs, lemon zest and spices until incorporated. Chill until serving for up to 3 days in ziploc bag.
for the pastry:
1 1/2 cups unbleached flour
1/4 teaspoon sugar
1/2 teaspoon sea salt
1 stick cold unsalted butter, cut into cubes
1/4 cup ice water
Pulse dry ingredients with butter in food processor until it resembles a coarse meal. Add ice water and pulse until a rough ball forms. Wrap in plastic and chill for at least 2 hours.
for the filling:
6 Green Zebra Tomatoes cored
1/8 tsp dried oregano
1/8 tsp sea salt
1 egg beaten
1/4 cup vegetable oil
Roll pastry dough on floured surface approximately 1/4 inch thick. Cut into circles about 5-6 inches in diameter depending upon the size of your tomatoes. Brush egg onto discs of pastry and wrap around cored tomatoes. Crimp pastry to fit snugly around tomato and place in greased muffin pan. Sprinkle inside of tomato with oregano and salt. Bake at 375° for 15-20 minutes or until pastry is golden. Cool on wire rack. Drain any excess liquid from tomatoes.
Cut tip of dip-filled ziploc and pipe dip into individual pies prior to serving.
WHAT TO DIP WITH?
makes approximately 3 dozen
1 1/2 cup grated Kenny’s Farmhouse Smoked Gouda Cheese
1 cup unbleached flour
6 tablespoons cold unsalted butter cut into cubes
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1 1/2 tablespoons milk
Preheat oven 350° with racks placed in the top and lower thirds of the oven. Pulse cheese, butter, flour, salt and cayenne pepper in food processor until the mixture resembles sand. Add milk and pulse until mixture forms a ball. Be patient as this WILL happen. On floured surface with floured rolling pin, roll dough to 1/8 inch thick. Sprinkle thyme on dough. Using pizza wheel, cut into 1 inch wide strips and place on parchment lined cookie sheets. Mind that the strips don’t touch one another. Bake approximately 15 minutes while rotating sheets from lower to upper racks halfway through. When lightly browned, cool on cookie sheet on wire rack.
Bake on wire rack atop cookie sheet at 400° for approximately 20 minutes or until bacon is crispy then pulse in food processor until finely ground. Sprinkle on top of dip or dip cheese straws in bacon after dipping.