"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Reply
 
Thread Tools Display Modes
 
Old 05-02-2007, 10:17 AM   #11
Head Chef
 
Mylegsbig's Avatar
 
Join Date: Mar 2005
Location: Houston TX
Posts: 1,291
Amber - you read my mind.

As for the garlic, i didn't want to saute it...I wanted to do it this style -



Any ideas on what to do with that?

Cheers
__________________

__________________
3..2..1.. HUSTLE! HUSTLE!
Mylegsbig is offline   Reply With Quote
Old 05-02-2007, 10:22 AM   #12
Head Chef
 
lulu's Avatar
 
Join Date: May 2006
Location: England
Posts: 2,039
If you get the tomatoes really well roasted, with the garlic, I'm not sure I would sauce them, but rather toss them with the pasta and evoo. and then put diced goats cheese to melt through in the heat of the pasta, same with the spinach if its baby leaf. I'd use a fine spaghetti for this, not angel hair by any means, and preferably not a thick grade spaghetti. I'd also like it with linguine. Sometimes I sqeeze the garlc into the dish with the pasta and serve ith biggish bits of the sweet an=lmost pureed roast garlic, sometimes I sqeeze it into the oil, and make sure its dispersed through out and coating the pasta. What ever, beautiful fresh ingreadients deserve respect and simplicity!
__________________

__________________
In omnibus amor et iustum
lulu is offline   Reply With Quote
Old 05-02-2007, 10:25 AM   #13
Head Chef
 
Mylegsbig's Avatar
 
Join Date: Mar 2005
Location: Houston TX
Posts: 1,291
Okay - Yeah, i sauce stuff all the time. This should be different. Okay - For sure i won't sauce them.

But question, How should i prepare the tomatoes for roasting if i am only going to toss them?

Normally to roast tomatoes i cut them in half, thenuse a little core thing, and scoop out the slime, then place them cut side up.

But the skins get a little bit brown.

Should i take them out before that happens since i wont be putting them through a food mill?

Cheers!

It seems with chunks of tomato, garlic, and goat cheese, that a Rigatoni could be good for this...
__________________
3..2..1.. HUSTLE! HUSTLE!
Mylegsbig is offline   Reply With Quote
Old 05-02-2007, 10:32 AM   #14
Head Chef
 
Mylegsbig's Avatar
 
Join Date: Mar 2005
Location: Houston TX
Posts: 1,291
I uploaded a couple of pics from last time i roasted tomatoes..

Would this be OK to use for this dish? Any comments would be greatly appreciated.



<
__________________
3..2..1.. HUSTLE! HUSTLE!
Mylegsbig is offline   Reply With Quote
Old 05-02-2007, 10:41 AM   #15
Head Chef
 
lulu's Avatar
 
Join Date: May 2006
Location: England
Posts: 2,039
I leave mine whole, and yes, my skins go dark, and the tomato pops, and the flavour becomes intense :) Any remaining liquid helps coat the pasta too. I'd be happy to try other ways in the future though so look forward to hearing whath others would do. :)
__________________
In omnibus amor et iustum
lulu is offline   Reply With Quote
Old 05-02-2007, 10:44 AM   #16
Head Chef
 
Mylegsbig's Avatar
 
Join Date: Mar 2005
Location: Houston TX
Posts: 1,291
Lulu, i cut mine in half to scrape that slimy crap out of the middle...I take it that is not necessary?

How long do you roast your tomatoes for and at what temp?
__________________
3..2..1.. HUSTLE! HUSTLE!
Mylegsbig is offline   Reply With Quote
Old 05-02-2007, 10:44 AM   #17
Cook
 
evenstranger's Avatar
 
Join Date: Mar 2007
Posts: 91
Although you are thinking of a pasta dish, I'm gonna go another direction - those tomatoes make me think of one thing - pizza. A simple crust (ok, maybe some rosemary mixed in), brushed with olive oil, and lay out your spinach, tomatoes, garlic pieces, and goat cheese... maybe dice up a portobella with it. Top with some thinly sliced fresh basil. This should bring out all the fresh flavors of everything you have.
__________________
evenstranger is offline   Reply With Quote
Old 05-02-2007, 10:50 AM   #18
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
I'm not sure how big those slices are MLB but I think I would cut them in 1/3's - make them pieces that can easily fit in one's mouth without cutting. Your method is perfect; you just want the pieces smaller. Watch the time because they won't take as long as they will be smaller. Those black bits on the skin have a huge amount of flavor and shouldn't be offensive to the dish.

I would take that roasted garlic and spread it on bread. Roasted garlic has a tendency to take over a dish. This dish, IMHO, is about the roasted tomatoes and the bite of the goat cheese with garlic in the background.

I have a bad habit of using roasted red peppers and a few slivers in this dish wouldn't be bad. But like I said - the ingredients you have are perfect. The addition of spinach will give some great color and a wonderful flavor. If you sauté the garlic (and leave the roasted for bread) toss the spinach in the skillet and give a toss to wilt a bit. Salt and pepper - use this oil, garlic, spinach as part of your "sauce" for your pasta. Again, this dish is about the roasted tomatoes with a sauté of garlic in the background. IMHO, of course.

Lulu - our posts are so similar it's scary!!!!!!!!
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 05-02-2007, 10:57 AM   #19
Head Chef
 
Mylegsbig's Avatar
 
Join Date: Mar 2005
Location: Houston TX
Posts: 1,291
Okay Kitchenelf so you think by the time those tomatoes are done roasting, it will be difficult to get them into bite sized pieces, so i should just cut them into pieces before? Alrighty, i'm going to give it a shot...****, i will listen to you in regards to the garlic as well.

Ohhhh, as a little appetizer, i got an idea.

I will toast up some italian bread, and rub it down with roasted garlic, goat cheese, and red pepper flakes!

Oh man, this is going to be great.

Fresh Basil for this dish, or no?

Cheers
__________________
3..2..1.. HUSTLE! HUSTLE!
Mylegsbig is offline   Reply With Quote
Old 05-02-2007, 11:08 AM   #20
Head Chef
 
lulu's Avatar
 
Join Date: May 2006
Location: England
Posts: 2,039
I roast them at a low temp over a long time...I'm sorry, unless I'm baking I'm a bit hazy over actual temps :( I want them shrivelled up and concentrated, the slimy studd reduced sure, but whats left is good, imo. I quite like seeds and stuff though!

Now, I choose to use a slow cooker for a long time, oresumably, a hot oven for a shorter time would do similar? Just keep on cooking them till they look like they were in the bath for way too long!

Kitchenelf, may I say, I'm flattered? :)
__________________

__________________
In omnibus amor et iustum
lulu is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:04 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.