Chef Robin White
CHEF AT THE DAILY BASICS WEBSITE. CULINARY TEACHER . RESTAURATEUR
Winter seems to be way too long whether you live in Chicago, Dallas, New York or San Francisco.
Its always nice to have tomatoes in the winter. They create a heartier type of salad and since they are readily available in the market all year long, why not serve a tomato salad with a cheese dressing – a Brie or Triple cream cheese.
It is winter comfort food with a touch of summer.
- 8-10 plum tomatoes
- 2 good size heirlooms or 16 grape style tomatoes
- 3 Tbsp extra virgin olive oil
- 4 sprigs fresh thyme
- pinch or sugar and salt mixed together
- 1/2 clove or garlic, smashed
- 3 tablespoons of chicken or vegetable stock,a good quality with low sodium
- 1 tablespoon of white balsamic vinegar or champagne vinegar
- 2-3 ounces any soft triple cream or brie cheese or even a blue cheese.
- 8 fresh basil leaves, chiffonade for garnishing the salads, roll leaves sliced thinly.
- pink salt for finishing this salad, it compliments the tomatoes perfectly and does not add too much sodium
- a small crack of fresh pepper
- Heat your oven to 275 degrees.
- Put tomatoes on a baking sheet with silpat or a piece of parchment paper. Spread the tomatoes out and it is always pretty to leave the vines in tact with 2 tomatoes to each set.
- Drizzle the tomatoes with oil and sprinkle with the salt and sugar mixture. You don’t need to much.
- Spread the thyme sprigs around the tomatoes and roast in the oven for at least 1 hour or until it is just soft, but not so soft that they will fall apart.
- Slice the heirlooms or if you are using grape tomatoes halve them and set them aside.
- When you are ready to assemble your salad, everything should be a tad warm except the fresh tomatoes should be room temp.
- Heat the stock and when it bubbles, not boils, add the vinegar.
- Put your cheese and smashed garlic in a blender and add the very warm stock a little at a time until you achieve a thick but pourable cheese dressing/sauce.
- Arrange your plates and spoon the cheese sauce over the tomatoes and garnish with fresh basil and pink salt.
is chef on the main website for The Daily Basics. Robin, originally from Cape Cod hearkens back to her Mayflower and American Indian roots to share family and traditional recipes with a twist based and always using local, simple and wholesome ingredients. With seven restaurants to her credit, she has dedicated herself to the fine arts of food, wine and dining in Social Media where she specializes in Virtual Dinners bringing millions of people together to virtually break bread together.
More than anything, Robin enjoys the true meaning of ‘breaking bread’ with friends ually break bread