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Old 09-23-2008, 05:02 PM   #11
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How or where would I acquire nasturshums? Sounds way cool!
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Old 09-23-2008, 05:05 PM   #12
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Adillo,
if your main course is going to be paella, if it were me I"d stay away from any more starch in your tomato, ever think of maybe a gazpacho in your tomato? I'd just make it more chunky and less soupy..Adding some avocado would make it heaven for me. Or you could do the chopped tomato, bread, mozzerella dressed with a little balsamic and evoo and some shredded fresh basil...You could also do a veggie aspic using finely chopped cucumber, green onion, avocado, tomato, and a little crab...then top with a little chive mayo
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Old 09-23-2008, 05:32 PM   #13
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How or where would I acquire nasturshums? Sounds way cool!
Hi, Adillo. Some high-end grocery stores might carry nasturtiums. Otherwise, look in your garden for edible flowers
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Old 09-23-2008, 05:46 PM   #14
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kadesma has an excellent idea with the gazpacho (and I think you already have a recipe???? **wink wink**). Yes, just chunkier!

Paella, huh? How about grilling some romaine and a few other veggies. Cut everything up after grilled to fit in the tomato cup. Toss with just a bit of olive oil and some of the herbs from the paella (garlic/thyme/rosemary/cumin?).
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Old 09-23-2008, 06:15 PM   #15
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Maybe a bread salad served in the tomato.
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Old 09-23-2008, 06:29 PM   #16
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Depending on how much seafood is in your paella dish, you could stuff the tomato with crab meat au gratin (sprinkled with breadcrumbs). Let me know if you would like the recipe & I will pm it to you. Tomatoes stuffed with shrimp salad and baby peas. Have some recipes for Greek stuffed tomatoes, or tomatoes *cut in half lenghtwise, hollowed out & baked w feta etc or goat cheese.

*Cutting the tomatoes in half & hollowing out is easier to stuff. Another presentation/method is to cut the tomatoes in wedges, but not all the way through -- like a flower. Then place your filling in the center.

Combine chopped, marinated artichoke hearts, sliced black olives, & small chunks of cheese - marinated mozzarella, or crumbled feta cheese. Mix it all together & stuff your tomatoes. You might serve steamed baby artichokes on the side.
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Old 09-23-2008, 07:25 PM   #17
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Maybe just tomato aspic, and slices of avacado, with a dressing...Something along the lines of a kicked up buttermilk ranch.

I wonder how it would work if this was served on grilled romaine...Hmmmmm
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Old 09-23-2008, 07:38 PM   #18
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I think that I am down with either the Gazpacho or the aspic that Kadsemsa suggested. I have hever made and aspic and I have to figgure that out if anyone has directons.

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Old 09-23-2008, 07:59 PM   #19
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Ah, tomato aspic. Uncle Bob, you're after my own heart - lol!! My mom LOVED to make aspic sides, using everything from spicy tomato juice thru Clamato. Always fabulous. Wish my husband was willing to down it. Sigh.
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Old 09-23-2008, 09:36 PM   #20
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Originally Posted by Adillo303 View Post
I think that I am down with either the Gazpacho or the aspic that Kadsemsa suggested. I have hever made and aspic and I have to figgure that out if anyone has directons.

AC
Aspic as I recall is really dissoulving several envelopes of Knox gelatin in water...then adding some tomato juice and your chopped veggies putting it in the mold and letting it set up..I bet Breezy cooking could help you as she mentioned her mom use to make aspic.. think she mentioned v-8 juice which I love so give her an ask Gazpacho is easy as well..I'll try to help either way.
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