{"id":2573,"date":"2011-06-24T08:55:12","date_gmt":"2011-06-24T16:55:12","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=2573"},"modified":"2012-08-01T18:32:47","modified_gmt":"2012-08-02T01:32:47","slug":"roasted-and-stuffed-summer-cherry-tomatoes-a-la-bourguignonne","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/roasted-and-stuffed-summer-cherry-tomatoes-a-la-bourguignonne","title":{"rendered":"roasted and stuffed summer cherry tomatoes (\u00e0 la bourguignonne)"},"content":{"rendered":"

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\"chef<\/p>\n

summer cherry tomatoes (<\/span><\/strong>\u00e0 la bourguignonne)<\/span><\/strong><\/p>\n

Cooking inspiration can come from anything and sometimes it comes from really nothing at all. Today it was my <\/span>po\u00ealon \u00e0 escargots<\/span>, <\/span><\/em>a ceramic dish<\/span> with twelve individual holes in which to cook the escargots. The dish works nicely because the individual holes roast each escargot<\/span> in a bath of seasoned butter. However, I wanted to take advantage of the summer cherry tomatoes that are filling the markets so I decided to roast my tomatoes in my <\/span>po\u00ealon \u00e0 escargots<\/span><\/em>as if they were escargots. The result: delicious so I thought I would share the recipe with you.  This week\u2019s simple pleasure is summer cherry tomatoes \u201c<\/span>\u00e0<\/span><\/em>la bourguignonne\u201d (<\/span><\/em>with a twist, of course).<\/span><\/p>\n

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Escargots <\/span><\/em>\u00e0 la bourguignonne<\/span><\/em> simply means that the escargots are prepared as they do in the Burgundy region in France. The method could not be more simple: escargots roasted in compound butter (or ma\u00eetre d\u2019h\u00f4tel).  Compound butter is butter flavored with minced shallots, garlic, parsley, and seasoned with salt.<\/span><\/p>\n

Cherry tomatoes are roughly the same size as escargots and can easily be stuffed. However, they are less expensive than escargots and less divisive. To the compound butter I added some crumbled sausage to give the tomatoes a little more substance (although the sausage can easily be eliminated). These stuffed tomatoes can be served as an appetizer, a starter for sit-down dinners, or as a side dish to accompany grilled meat (i.e., a steak or chicken). The majority of the preparation can be done in advance (the stuffing takes 10 minutes to make and the actual stuffing of the tomatoes takes even less time). Simply place the stuffed tomatoes in a pre-heated oven about 15 minutes before you want to serve them.  You can serve them individually or in the escargots plate and let your guests help themselves.<\/span><\/p>\n

\"cherry
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While those of you who know me personally will think I have gone mad roasting in butter (not my usual thing), I did reduce the butter ratio typically used for escargots so you do not have to feel too bad (and a little butter in moderation is not so terrible in any event).<\/span><\/p>\n

With respect to<\/span> l<\/span><\/span>e po\u00ealon  \u00e0 escargots<\/span><\/span><\/em>, escargots plates come in a variety of shapes and styles but are generally ceramic<\/span> or aluminum<\/a>.  You can place them on the table (on a covered surface) and eat directly eaten from them as you would a side-dish gratin.  These plates can be purchased in supply stores or ordered  online (in the states I know that Sur la Table<\/a><\/em> sells them as well and the escargots tongs<\/span> and forks<\/span>).  Prices range from $6.00 to $40.00 for the plates. If you do not have one (nor do you want to purchase one) you can use a small casserole or gratin dish instead just be sure to place the tomatoes next to one another so the sides touch allowing the butter to coat the tomato sides as it melts from the center.<\/span><\/p>\n

Je vous souhaite un bon app\u00e9tit <\/span><\/em>!<\/span><\/em><\/p>\n

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LM<\/span><\/p>\n

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\"tomates
\n<\/span><\/p>\n

tomates cerises \u00e0 la Bourguignonne
\n<\/span><\/strong><\/span>(roasted and stuffed summer cherry tomatoes)<\/span><\/strong><\/span><\/p>\n

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stats:<\/span><\/span><\/p>\n

yield: <\/span>serves 6 (2 tomatoes each)<\/span><\/p>\n

what you need:<\/span><\/span><\/span><\/p>\n

12 beautifull ripe cherry tomatoes on the vine
\n<\/span>2 Italian sausages, casings removed (optional)
\n<\/span>fleur de sel<\/span> (as needed)
\n<\/span>freshly ground black pepper (as needed)<\/span><\/p>\n

2 tablespoons quality unsalted butter, softened
\n<\/span>2 tablespoons finely minced Italian parsley
\n<\/span>2 tablespoons finely minced shallots
\n<\/span>2 garlic cloves, finely minced<\/span><\/p>\n

how to:<\/span><\/span><\/p>\n