Guest Bite: Chef Tom
I am eagerly awaiting my first harvest from my garden, but I still have about a month to go. Last weekend, I visited a few East-End Long Island farm stands and I picked up some goodies! I have been enjoying some great fresh local fruits and vegetables all week. Here are two easy side dishes I prepared using my local ingredients.
2 zucchini, sliced thin
1 shallot, chopped fine
1 garlic clove, chopped
salt and black pepper, to taste
1/4 cup heavy cream
1 tablespoon olive oil
1/2 cup Italian seasoned breadcrumbs
1/4 cup Italian seasoned breadcrumbs, for topping
1 cup Cheddar cheese
In a bowl, combine the zucchini, shallot, garlic, salt, pepper, olive oil, cream, 1/2 cup Cheddar cheese and 1/2 cup breadcrumbs. Toss to combine. Pour into a baking pan that has been coated with non-stick cooking spray. Top with the remaining cheese and breadcrumbs. Bake at 350 degrees F for about 30 minutes.
Dill Red Potatoes
4 cups small red potatoes, washed
1/2 small red onion, diced
2 cloves garlic, minced
1-2 teaspoons dill
salt, to taste
fresh cracked black pepper, to taste
1-2 tablespoons extra-virgin olive oil
In a saute pan, heat 1 tablespoon of olive oil. Saute the onion and garlic in the oil for about 2 minutes. Meanwhile, slice the potatoes in half, leaving the skin on. After 2 minutes, add the potatoes to the pan. Season with salt, black pepper and dill. Toss to combine. Grease the bottom of a baking dish with the remaining olive oil, then transfer the potatoes to the baking dish. Bake in a 350 degrees F oven for about 25-35 minutes or until the potatoes are tender.
Chef Thomas Grosman is a 29 year old Foodie / DJ / Entrepreneur / Blogger living in NY. As far back as he can remember he has always enjoyed cooking and I loved the internet. To this day, it doesn’t matter if he’s cooking for a packed restaurant or his family and friends at home, he’s always happy when he’s in the kitchen! Follow Chef Tom on Twitter @ChefTom and visit his blog Chef Tom Cooks at http://www.cheftomcooks.com/