Tag Archives: what to do with summer tomatoes

Chef Greg Baxtrom’s Heirloom Tomato Schnitzel

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Meet tomato schnitzel -- a fun and delicious treatment to give summer tomatoes.
Meet tomato schnitzel — a fun and delicious treatment to give summer tomatoes.

When it comes to summer tomatoes, I’ve sandwiched them, stuffed them, layered them, grilled them, pureed ’em, salad-ed them, and even devoured them right out of hand plucked from the vines in my own backyard.

But until now, I’d never schnitzel-ed them.

And boy, was I missing out.

Yes, the German method of breading and frying pork, veal or beef until crisp and golden can be applied to thick slices of beefsteak heirloom tomatoes to fun and delicious effect.

“Heirloom Tomato Schnitzel” is a recipe from the new cookbook, “Nothing Matters…but Delicious: A Radically Honest Cookbook” (Ten Speed Press).

It was written by Greg Baxtrom, chef-owner of Five Acres in New York with assist from food and wine writer and editor, Joshua David Stein.

The former chef-owner of the acclaimed Olmstead in Brooklyn, Baxtrom has worked in such standout establishments as Michelin three-starred Per Se in New York City; and Michelin two-starred restaurants, Alinea in Chicago and Blue Hill at Stone Barns in New York.

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David Kinch’s Ricotta Gnocchi with A Simple Tomato Sauce

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Pillowy ricotta gnocchi in a fresh and lively tomato sauce.
Pillowy ricotta gnocchi in a fresh and lively tomato sauce.

If you’re someone who was mesmerized by the beauty, creativity, and precision of the “Manresa: An Edible Reflection” (Ten Speed Press, 2013) cookbook, you are not alone.

And if you are someone who sheepishly admits to never having actually cooked anything from it, I am right there with you.

Because let’s face it, few — if any — of us have the daring or dexterity to cook Michelin three-star food at home.

Chef-Owner David Kinch knows that.

That’s why his newest cookbook, “At Home in the Kitchen: Simple Recipes from a Chef’s Night Off” (Ten Speed Press) focuses not on what this renowned chef creates at his revered Los Gatos restaurant, Manresa, but what he cooks at his Santa Cruz home, particularly on Tuesdays, his day off, when he’s apt to invite friends over for impromptu, beachy eats .

The book was written with Devin Fuller, a former Manresa backserver and expeditor who is now a freelance writer.

Included are more than 120 recipes, including “Baked Miso Eggplant,” “Pasta with Pesto & Avocado,” “Trout with Fennel & Grapefruit,” and “Almond Granita.” Each recipe includes a fun addition: a song recommendation by Kinch, a vinyl fan, to play while indulging in the dish.

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