Chicken Savoyarde

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This dish of Chicken Savoyarde is an adaptation of a 200 year old recipe. Sometimes, things get lost in the translation when you go from French to English, but one thing for sure, this recipe is a simple peasant dish that has been elevated to most elegant and sophisticated dinning experience.

Enjoy!  

Jump to the Recipe

The Alps are emblematic, mountains as metaphor. They’re imposing, romantic, operatic—inspiring us to poetry and to heroic deeds , whether fearlessly scaling their faces or just schussing in mild terror down the intermediate ski run. They are also famous for their food, promising to nourish us with honest, robust fare once we’ve conquered the slopes in one direction or the other (or even just thought about doing so). This is especially true, not surprisingly, on the French side of the Alps.

A hugely varied terrain, much of the Savoie is covered by high-altitude mountain plateaux,  steep gradients, deep river valleys, farmland and lakes, plus of course huge swathes of the land are covered in snow for half the year, so the people who historically lived and travelled here were very hardy folk.

They are also famous for their food, promising to nourish us with honest, robust fare once we’ve conquered the slopes in one direction or the other (or even just thought about doing so). This is especially true, not surprisingly, on the French side of the Alps.

The region of Savoie, divided into the departements of Savoie and Haute-Savoie, lies at the heart of the French Alps—the remnants of a kingdom that ruled much of this part of Europe for eight centuries, until the mid-1800s—and it is here that French mountain cooking thrives most vigorously. The raw materials are rich and varied—cheese(Beaufort, Tome and of course Reblochon) and other dairy products; apples, pears, plums, and cherries; mountain berries and wild mushrooms; wild game; fresh fish from local lakes—not just trout but perch, pike, and the sublime omble-chevalier. Fondue Savoyarde is the region’s most famous dish, but hearty soups and stews (among them the famous Potee), civets of game, potato dishes, and glorious fruit tarts all appear on the Savoyard table as well.

If you are a fan of winter sports, take note that The Savoie is home to many of France’s most fashionable ski resorts—Chamonix, Courchevel, and Val d’Isere among them—and these, of course, imply elaborate resort hotels: mountain palaces with serious dining rooms serving dishes that may or may not owe anything to their surroundings. But basic country cooking has survived as well in the Savoie, both in homes and in restaurants, and there are even signs today that the ski culture is beginning a romance with the region’s traditional gastronomy.

For nearly 200 years, in the autumn, the men of the village descended to larger towns to find work for the winter. The women and children stayed behind, often living with the livestock to keep warm. In spring, the men returned, rushing back to plant their crops and lead their animals into summer pastures. Summer was the time to harvest wild herbs to dry for the winter menu. Before the men left the village again, pigs were slaughtered, and hams and sausages were made. In the communal oven, loaves of rye bread were baked, to be stored for months on wicker racks. (Before serving, they were softened in a damp towel. Otherwise, they’d have been rock-hard.) With chestnuts and polenta, these were the staples of the winter diet.

During the long months of winter, the people of Chamonix also depended on a diet of potatoes, cheese, onions, and pork products. Today, these same ingredients are still basic to the local cuisine. One of the most popular offerings is an ancient specialty called reblochonnade (also known as tartiflette), a sturdy cousin of the classic gratin savoyard. The dish is made of thinly sliced potatoes sauteed with bacon and onions, moistened with cream, then baked in the oven. Finally, generous slices of creamy reblochon (a cow’s-milk cheese made in the Haute-Savoie) are melted on top. The dish feels hearty enough to insulate against the most bracing winter winds, all the way till spring. Local children still made their way to school through the snow in hobnailed wood-soled shoes. For lunch, they carried simple meals of potato fritters and cafe au lait, to be reheated over the school’s wood stove.

That was life—and food—here before skiing. Things began to change in 1878, when a Savoyard named Henri Duhamel bought some narrow wooden planks from Scandinavia at the Paris Exposition and introduced them to the Alps. “The use of skis permits a skilled Alpine peasant to go easily from one point to another,” explained an article in La Croix de Savoie in 1908.

By the 1930s, Val d’Isere had started to become a center for winter sports enthusiasts. One of the first hotels in town to earn a reputation beyond the Alps was Hotel Le Solaise, opened in December 1938 by Noel and Palmyre Machet. :The grocer in Tignes delivered provisions for the whole winter all at once,” Palmyre remembered. “We served Savoie ham, trout, and game. In those days, you had to have a passion for the mountains to come to Val d’Isere. There were no lifts to get you up the slopes. You had to be dragged on sealskins by mules. Everyone carried spools of red wool to unwind for marking spots susceptible to avalanche.

Original vintage skiing poster by Paul Ordner (1900-1969) featuring a dynamic image of a skier carving through the turns of a slalom race on a mountain piste. Mont Revard is a mountain in the Bauges mountain range in Savoie, France, home to the Le Revard ski resort, also used as a finishing stage of the Tour de France. Mont Revard a 1550m – Ecole de Ski / Ski School – PLM (French railway line).

Today, skiing in Val d’Isere is a high-tech pursuit, but at the table, time-honored specialties of the region are very much in evidence—crozets (small cubes of buckwheat pasta), diots (local sausages, usually braised in white wine), polenta, and Potee. The Hotel Le Solaise is gone, but at the restaurant that bears its name, Laurent Caffot, the Machets’ grandson, prepares exquisite frogs’ legs and omble-chevalier. He turns plebeian snails into a light and elegant fricassee. And he is not afraid to marry foie gras with polenta, one of the simple foods of yesteryear. The roots of the village still run deep.

Still, local residents don’t forget their history: Charlemagne waged battles here against the Lombard armies; pilgrims and merchants passed through, traveling between France and Italy. The ascent from Piedmont was long and steep. On the French side, the slope was milder. Travelers made their descent in sledges made of bound branches, which moved fast but were short on comfort. Happily, at the end of the journey there were inns and taverns.

Chicken Savoyarde

The Savoy region of France borders on Switzerland and Italy and is jagged with the French Alps. It is well known for its wines, cheeses and Savoyarde cuisine, that is rich with cream and delicate cheese sauces. This recipe for Chicken Savoyarde is typical of that style of cooking, featuring sautéed chicken breasts that are cooked in a white wine and served with artichokes and a smooth velouté enriched with cream and Gruyere cheese. Broiled until bubbly and golden brown, this dish is a perfect entrée for a Sunday Dinner. The boneless chicken and artichoke bottoms, baked in a white wine sauce.  It can be prepared ahead and baked at the last minutes.  Very little work for gourmet main course.   You can serve this dish with a green salad, asparagus and mashed potatoes for a complete meal.

Serves 6 to 8

Ingredients:
For the Chicken:
4 whole chicken breasts, 1 1/2 pound each, boned, skinned, and split
1/4 cup all-purpose flour
2 tablespoons vegetable oil
1 tablespoon unsalted butter
1 medium onion, sliced
1 teaspoon dried tarragon leaves
1/2 teaspoon dried thyme leaves
Salt, to taste
a dash of ground black pepper
1/2 cup dry white wine

For the Sauce:
1 tablespoon butter
1 tablespoon all purpose flour
1/2 cup chicken stock
¼ cup dry white wine
1/2 cup heavy cream
salt, to taste
freshly ground black pepper, to taste
1/2 cup Gruyere cheese, grated
½ tablespoon Clovis Tarragon Dijon Mustard™ (See Cook’s Notes)

One 14-ounce can of artichoke bottoms(See Cook’s Notes)
6 thin slices of Swiss cheese
1/2 cup Parmesan cheese, grated
Fresh chopped parsley, for garnish

Directions:
Pat the chicken breasts dry with clean paper towels. Add the flour to a shallow dish and season with salt and pepper.  In a large heavy skillet, over medium high heat, add the vegetable oil and butter. When the butter is melted, add onion, tarragon and them. Sauté onion until tender and translucent.

Dredge the chicken in the seasoned flour and shake off the excess. To the onion mixture in the skillet, add the chicken breasts, four pieces at a time, arrange then in a single layer. Sauté the chicken breasts for 15 minutes, turning once with tongs. Remove the chicken from the skillet; add the remaining uncooked chicken breasts and repeat the cooking process. Return all the chicken to the skillet.

To the sautéed chicken breasts in the skillet, add about 1/2 teaspoon of salt, a dash of pepper and 1/2 cup dry white wine; mix well. Cover and simmer the chicken over low heat for about 5 minutes. Meanwhile, make the sauce.

To Make the Sauce. Melt the butter in a pan and stir in the flour to make a roux. Cook gently for 1 minute. Remove the pan from the heat, and gradually stir in the stock and wine. Finally, add the cream, tarragon and a little salt and pepper to taste. Return to the heat and simmer gently for 5 minutes, then stir in the cheese and the mustard. Taste and adjust seasonings. Use in a chicken gratin as directed below.

In a small saucepan, over low heat, gently warm the artichokes and drain.

Arrange the chicken breasts  in a shallow heat proof baking dish, preferably glass. Arrange the artichokes around the chicken. Spoon the sauce all over the chicken and artichokes. Lay a slice of Swiss cheese on top of each chicken breast. Sprinkle with a dusting of Parmesan cheese. Place the baking dish under the broiler and broil until chicken is thoroughly heated and the cheese is bubbly, about 5 minutes. Garnish with parsley and serve hot, family style.

Cook’s Notes:

Sauce: You can make this sauce as a stand alone accompaniment for other dishes. The sauce makes the perfect partner to Sunday’s roast chicken and can equally well be used to dress up the left-over chicken next day.

Mustard: If you cannot find  Clovis Tarragon Dijon Mustard™, feel free to use 1 tablespoon of commercially prepared mustard and 1 teaspoon of chopped fresh tarragon as reasonable substitutes.

Sour Cream: You can substitute sour cream for the heavy cream. There are variations of this recipe that do use sour cream and sometimes half & half.

Onion Mixture: In the original recipe, it appears that the onions were discarded in the presentation of the final dish. In making a kitchen sustainable, the onion and wine mixture can be pureed and frozen for future use, such as a base for a  vegetable or onion soup.

Artichokes: Canned artichoke bottoms sliced is used n this recipe. But you can also use artichoke hearts, if artichoke bottoms are not available in your local supermarket.  Also note that fresh Jerusalem artichokes, when in season, are delicious and a less expensive alternative to artichoke hearts and bottoms. To cook them, scrub the artichokes; boil in salted water until fork tender. Drain, peel and slice into rounds.

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Italian Cooking Essentials

 

Ingredients for a well-stocked Italian pantry will make an awesome Italian meal in minutes. And its no secret that most Americans love Italian food, whether its a pizza slice from the food court, a big plate of spaghetti and meatballs at a red-checkered tablecloth joint, or a high end meal featuring pastas lovingly made by hand paired with just the right glass of wine. But Italian food is at its heart a rustic cuisine, honed lovingly at home by generations of men and women who make the most of simple, seasonal ingredients. If you’re looking to follow in that tradition, starting with some high-quality basic ingredients will instantly improve your favorite Italian recipes at home. Read on for the must-have pantry essentials, and what to look for when purchasing them. Buon Appetito!

 

San Marzano Tomatoes

San Marzano Tomatoes are prized by Italian cooks for their sweet profile and exceptionally low concentration of water, which means they make for some ultra flavorful sauce. This is thanks in large part to the volcanic ash soil they’re grown in high up in the San Marzano region as well as the breed itself, also called San Marzano (confusing, we know). Due to their popularity in Italy, most canned San Marzano tomatoes you find on the market in the U.S. are grown domestically. That’s not to say they can’t be just as great (in fact, some taste testers can’t tell the difference between domestic and imported) but just know that if you’re looking for the real deal, you’ll pay a premium and will definitely want to check the can for a D.O.P. certification before tossing it in your cart.

 

 

Herbs & Spices

Herbs and spice play an important role in Italian cooking. Simple dishes are pointed with an herb to make a dish come alive. Raviolo with Butter Sage Sauce, Tomato and Mozzarella with Basil. Pasta and Pecorino Cheese with Black Peppercorns – dishes so simple, yet become so fantastic with a simple herb or spice.

  • Dried Oregano:  You can use oregano in a ton of sauces, choosing a good one makes such a difference. Buy a bunch of dried oregano that you can often find in Italian specialty stores rather than in jars but if you can’t find that go for organic.

  • Crushed Red Pepper Flakes: Using crush red pepper flakes to taste in some of your dishes, can spice up sauces and add some heat.

  • Fennel Seeds:  Fennel is often found in a lot of seasonings for sausages and pork roasts. It can be used pasta sauces too, as it adds a really special flavor.

Other Pantry Basics:: Basil, oregano, sage, parsley, saffron, rosemary, chili peppers, black peppercorns

 

Flour, Polenta & Rice

  • Flour: When it comes to flour always have type 00 on hand. Why? Because it makes the most amazing pizza bases! You can also use the same flour for making focaccia.

  • Polenta: When it comes to polenta you can get two types fast cook polenta that’s ready in 5 minutes or traditional polenta that takes around 30 minutes to cook. You can serve polenta with stews and sauces dishes such as meatballs. You can also let it set and use it to build lasagna type dishes, gnocchi or top bakes with it.

  • Rice: Without a doubt, there is always rice in my cupboards because risotto is such an easy weekday dinner to whip up when you’re hungry. It takes around 20 minutes to make and can be made with anything you like BUT the most important thing to remember is to use arborio rice. It’s extra creamy and gives the perfect texture to risottos. Favoured in Venetian cooking, Vialone Nano is a semi-fino rice with an unpolished oval-shaped grain. Its starchy exterior helps to create risotto’s creamy texture.

  • Semolina: This is something you can use to dust baking sheets or baking stones when cooking homemade pizzas. It keeps the base nice and crispy and stops the base sticking so always have it on hand.

     

Parmigiano-Reggiano Cheese

Literally translating to ‘The King of Cheeses’ in Italian, Parmigiano-Reggiano is the one cheese we think every home cook should have on hand. Like San Marzano tomatoes, real-deal Parmesan cheese enjoys protected designation of origin status, and you’ll know you’re holding a wedge of the stuff thanks to its pedigree being stamped right on the rind. It costs considerably more ounce per ounce than the stuff you get in the green shaky jar (c’mon, you know the one) but the difference in flavor it brings to your cooking is thanks in large part to the abundance of glutamates in its chemical structure. In other words? Umami-central. Pro tip: Don’t discard your rinds! Instead, freeze them and add them to your next pot of Minestrone for a depth of flavor that will have everyone asking you what that special something extra is.

 

 

 

Cold-Pressed Olive Oil

These days olive oil comes in all price points and from a dizzying array of destinations – not to mention blends, filtered and unfiltered, and light versions (just say no to that last one). While it isn’t necessarily true that the best olive oil comes from Italy (sorry, Nonna!) exceptional olive oil is a must for the Italian pantry. Like wine grapes, olives grown in a specific area will carry the flavor of the land to the finished bottle, a flavor profile also known as terroir. Look for single-origin varieties when your budget allows, and don’t buy more than you think you can use in six months’ time, as unlike wine, olive oil does not get better with age. If nothing else, follow olive oil expert Nancy Harmon Jenkins’ advice and always go with extra virgin cold-pressed oil: It’s not a guarantee that the oil will be the best, but at least it will probably not be among the worst.

 

 

Aged Balsamic Vinegar

As with Parmegiano-Reggiano Cheese and San Marzano Tomatoes, there’s a lot of imitators on the market vying for your dollar (sensing a theme here?). According to Michael Harlan Turkell, author of Acid Trip: Travels in the World of Vinegar, if one of the following three words appears on a bottle of Balsamic Vinegar, you’re making a decent choice: D.O.P., Condimento, and IGP. These terms are akin to quality tiers, with D.O.P. indicating the finest and longest aged Balsamic vinegar coming from Modena, Italy and Condimento ensuring at least a few years of aging, albeit less supervision. But like San Marzano tomatoes, there realistically just isn’t enough top-tier stuff to fill the world’s appetite for this sweet, syrupy vinegar. Because of that, he recommends that you be on the lookout for IGP, which indicates that some quality standards like ideal grape varieties and a marginal amount of aging have been met before the bottle hit the shelves. Drizzle it on roasted vegetables, whisk it into the perfect salad dressing, and whatever you do, just promise us you’ll try it with strawberries and vanilla ice cream.

 

 

Beans

Beans are an important, but often less celebrated, staple of the Italian diet. Whether it’s a hearty bean dish like the well known Pasta Fagole from the Veneto region, or chickpeas and fava beans used in antipasto in the South – don’t overlook bean dishes from Italy. These two varieties are the bare minimum for an Italian pantry.

Pantry Basics: Lentils, Garbanzo beans, Cannellini beans , Red Kidney beans

 

Canned Anchovies, Sardines and Tuna

You can put together some terrific, quick weeknight pasta dishes with canned tuna, sardines or anchovies. If you can find it, imported tuna packed in olive oil has the best flavor. The best-quality anchovies are those that are packed in salt; they must be rinsed very well before using, and may need to be deboned. If salt-packed are not available, look for oil-packed anchovies packaged in glass jars.

 

 

Olives

three kinds of olives in bowls, fresh rosemary and olive oil on a white background, horizontal

There are many varieties of good-quality olives to choose from. Look for imported olives in jars or in the deli section of the supermarket, but for best flavor, skip the domestic canned variety. Olives are easily pitted by quickly smashing with a large knife and pulling the pit away from the flesh.

For a taste of authentic Italy, nothing quite smacks of Sicily like the salty and sweet flavors of cured or marinated olives. Here’s how you can tell the types of olives apart.

  • Curing vs. Marinating: Brine-cured olives have smooth, plump skin while salt-cured olives (sometimes called oil-cured) are lightly coated in oil and have wrinkled skin.

  • Baresane: These brine-cured olives from Puglia range in color from yellow to green to light purple. Delicate, fresh flavor.

  • Bella di Cerignola: Also known as Cerignola olives, this brine-cured Puglian variety can be green, red or black. Large, mild and buttery.

  • Castelvetrano: A vibrant green Sicilian olive also called Nocellara del Belice. Instead of brining or salt-curing, these are treated with lye before rinsing and storing. The result: very mild olives with a salty-sweet flavor and buttery texture.

  • Gaeta: These popular black or dark purple table olives from the Lazio region are typically brined before storing in oil. Tart, citrusy flavor.

  • Saracena: An ancient olive cultivar from Sicily, also called Minuta. These small black olives are brined or salt cured.

  • Taggiasca: Grown on the rocky slopes along the sea in Liguria, these small, deep reddish-black olives have a sweet, fruity flavor.

 

 

Capers

 The best-quality capers are packed in salt, but you’re more likely to find them brined and bottled. Before using, rinse under cold water to remove some of the salt (salt-packed must be rinsed very well). Refrigerate both; brined have a much longer shelf life.

 

 

Nuts and Dried Goods

There are so many things could be include here, but consider these the must-haves. Pine nuts will make sure you can always make a traditional pesto, and porcini mushrooms will make sure you’ve always got a beautiful risotto within reach.  Dried porcini mushrooms add an earthy, woodsy flavor to soups, pastas, risotti and sauces; they’ll last practically forever in a well-sealed container in the refrigerator. To use, soak dried mushrooms in warm water for 30 minutes to soften. Drain; strain and reserve the soaking liquid. Add liquid to foods along with mushrooms — much of the intense flavor of the mushroom is in that liquid.

Basic Pantry Items: Pine nuts, hazelnuts, dried figs, dried porcini mushrooms, sun dried tomatoes

 

 

Poultry & Meat

Pork is an important staple of the Italian diet. Make sure to always have cured pork on hand. It’s a flavouring and also perfect for any charcuterie board. Beef and different cuts (whether making a Bolognese sauce or an ossobuco) is important. If possible, keep a cut of beef in the refrigerator that you can then grind or cut depending on the dish.

Basic Pantry Items: Cured Italian pork, Genoa or Tuscan salami, Beef

 

 

Seafood

Visit the coasts or the South of Italy, and you’ll taste some of the freshest seafood of your life. Fruitti di mare – or fruits of the sea, are plentiful in Italy, as well as in the United States. Lean how to make a traditional Fruitti di Mare also known as Seafood Pasta by following this link. from Olio & Formaggio.

Basic Pantry Items: Shrimp, squid – mussels when in season, fresh anchovies if you can find them.

 

 

Dried Pasta

And then there is pasta, glorious pasta! You could probably make a wonderful sauce out of some of the previous ingredients and toss it with just about any pasta out there and be pretty happy – but why not go for the gold? It’s a misunderstood notion that any self respecting Italian cook would never use dried pasta. In fact, only certain types of pasta are made and eaten fresh on a regular basis, namely those with egg traditionally in the dough. So rest assured that by starting with dry, you’re not at a disadvantage. There’s a huge quantity of varying quality pastas on the market, not to mention shapes – but what you want to look for is pasta that’s been extruded from a bronze-cut die. This artisanal method produces pasta with a rough surface you can easily see through the packaging, and what it means for you is that once it’s boiled up (al dente, of course), the sauce you so lovingly simmered will actually cling to each noodle. As far as shapes go, it’s up to you! There’s tons of advice on how to pair pasta shapes and sauces out there, but when it comes to short shapes, we recommend looking for rigate (ridged) on the label. This will ensure better sauce cling than lisce (smooth) varieties.

 

 

Wine

And last, but certainly not least – wine. Aside from wine being critical to several Italian dishes, it’s just as important on the dinner table. Make sure to keep a variety of beautiful Italian wines in your cellar. They don’t have to be expensive. Very good Italian wines are plentiful. Some varieties to keep in mind include Chianti Classico, Pinot Grigio, Lambrusco, Gavi, Montepulciano d’Abruzzo, and Brunello for a special treat.

 


Heirloom Tomato, Cheddar and Bacon Pie

 

tomato pie.jpg

Photo: Hector Sanchez; Styling: Heather Chadduck, 2013

Southern Living Magazine raised the ante on classic tomato pie with a sour cream crust studded with bacon, layers of colorful tomatoes, and plenty of cheese and herbs to tie it all together. Nobody wants a soggy tomato pie, so for best results, seed the tomatoes and drain the slices before baking.This recipe is a bit time consuming and may take up to three hours to prepare,  but it is sure worth the effort!

RECIPE BY SOUTHERN LIVING
June 2013

Serves 6 to 8 

Ingredients:
For the Crust:
2 1/4 cups self-rising soft-wheat flour , such as White Lily®
1 cup cold butter, cut up
8 cooked bacon slices, chopped
3/4 cup sour cream

For Filling :
2 3/4 pounds assorted large heirloom tomatoes, divided (*See Cook’s Notes)
2 teaspoons kosher salt, divided
1 1/2 cups (6 oz.) freshly shredded extra-sharp Cheddar cheese
1/2 cup freshly shredded Parmigiano-Reggiano cheese
1/2 cup mayonnaise
1 large egg, lightly beaten
2 tablespoons fresh dill sprigs
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon apple cider vinegar
1 scallion, thinly sliced
2 teaspoons sugar
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons plain yellow cornmeal

Directions:
Prepare Crust: Place flour in bowl of a heavy-duty electric stand mixer; cut in cold butter with a pastry blender or fork until mixture resembles small peas. Chill 10 minutes.

Add bacon to flour mixture; beat at low speed just until combined. Gradually add sour cream, 1/4 cup at a time, beating just until blended after each addition.

Spoon mixture onto a heavily floured surface; sprinkle lightly with flour, and knead 3 or 4 times, adding more flour as needed. Roll to a 13-inch round. Gently place dough in a 9-inch fluted tart pan with 2-inch sides and a removable bottom. Press dough into pan; trim off excess dough along edges. Chill 30 minutes.

Meanwhile, prepare Filling: Cut 2 pounds of tomatoes into 1/4-inch-thick slices, and remove seeds. Place tomatoes in a single layer on paper towels; sprinkle with 1 teaspoon salt. Let stand 30 minutes.

Preheat oven to 425°F. Stir together Cheddar cheese, next 10 ingredients, and remaining 1 tsp. salt in a large bowl until combined.

Pat tomato slices dry with a paper towel. Sprinkle cornmeal over bottom of crust. Lightly spread 1/2 cup cheese mixture onto crust; layer with half of tomato slices in slightly overlapping rows. Spread with 1/2 cup cheese mixture. Repeat layers, using remaining tomato slices and cheese mixture. Cut remaining 3/4 lb. tomatoes into 1/4-inch-thick slices, and arrange on top of pie.

Bake at 425° for 40 to 45 minutes, shielding edges with foil during last 20 minutes to prevent excessive browning. Let stand 1 to 2 hours before serving.

 

*Cook’s Notes:
To learn more about how to seed and drain tomatoes, please see Tori Avey’s tutorial at the following link: How to Seed Tomatoes

And a method is briefly outlined below:

  1. Place your tomato on a cutting board, stem side facing up.
  2. Roll the tomato sideways so the stem faces to the right, and cut the tomato down the center “equator” line into two halves.
  3. Use a small spoon or a quarter spoon melon baller to scoop the tomato seeds and any tough white core out of the four seed cavities. Discard the seeds.

Hello Friends!

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

 

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