Army of Angels says: For a rustic presentation, prepare the dish in a well-seasoned cast iron skillet like the version at Empire State South and serve it from the skillet.
December has had an interesting weather pattern so far this year. Unconventional weather seems like the perfect opportunity to shake up our Christmas Day menu planning. However, I am changing things up by ditching my old standard side dishes to make way for new ones to liven up the meal.
One of these is Tomato, Potato, and Leek Gratin. This dish was one of several that were served at a cooking demo and luncheon I was invited to recently at Empire State South, a restaurant in Atlanta, Georgia. Chef and owner Hugh Acheson hosted the event. The menu he prepared featured Tuttorosso tomatoes in all of the dishes.
As a self proclaimed tomato aficionado under the tutelage of farmer girl Brooke Eckmann of Ambrosia Farm just outside Louisville, Kentucky she grows 86 varieties of heirloom tomatoes , I was interested and excited to see what dishes Chef Acheson would create with canned tomatoes.
Everything we had that day was excellent, but I think this Tomato, Potato, and Leek Gratin was particularly outstanding, and the tomatoes came from a can.
In addition to the lunch, we had the opportunity to compare and taste Tuttorosso tomatoes along with other popular brands of canned tomatoes. One of them was a brand of Italian tomatoes that I purchase, which are quite expensive.
After tasting all of the brands, I was shocked at how bitter several of them were especially the Italian brand and also how unattractive they were in comparison.
Not that looks are everything, but the beautiful red color of the Tuttorosso tomatoes and the fact that their whole tomatoes were much firmer than the others does make a difference in the cooking process and appearance of the final dish. Most importantly, the taste was what was so surprising. Who actually opens a can of tomatoes and tastes them before adding them to a recipe? I would guess not too many people. Participating in this taste test changed what I will do going forward and I will definitely taste the tomatoes before adding them to a recipe.
I doubt this would happen when using the Tuttorosso tomatoes after tasting how sweet they are. Bakes eggs, Tuttorosso crushed tomatoes with basil, green chiles, breakfast sausage, parsley. For the gratin, this dish bakes up beautifully and is the perfect companion to serve with a baked ham or roast turkey for either a holiday brunch or dinner.
Sautéed leeks and sliced potatoes seasoned with olive oil and fresh thyme are layered with a creamy and cheesy tomato-basil sauce. For a rustic presentation, prepare the dish in a well-seasoned cast iron skillet like the version at Empire State South and serve it from the skillet. Alternatively, you can prepare the gratin in a casserole dish for a more elegant affair. She is the author and owner of PratesiLiving.
She is a contributor to the Travel section of U. Her work has also been featured on MSN, Yahoo! Gwen chronicles her love of international travel and experience as a professional home cook on PratesiLiving. She and her husband just traded in big city life in Atlanta for shorts and flip flops at Fernandina Beach, Florida. They look forward to enjoying the coastal lifestyle and welcoming a new dog to their family in the near future.
Thanks for reminding me. Hi Ronnie, I hope you enjoy the recipe. It was delicious and a nice twist on a traditional gratin. Your email address will not be published. Grid List Sort by -- Price: Highest first Product Name: A to Z Product Name: Z to A In stock Reference: Men's Moroccan sandals in black leather Men's Moroccan sandals in black leather. Men's Moroccan sandals in brown leather Men's Moroccan sandals in brown leather. Men's Moroccan sandals in blue leather Men's Moroccan sandals in blue leather.
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