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Signature Series Artisan Recipe - September 2013

One of the most surprisingly easy and delicious meal we've made. Enjoy this special French version on the humble tomato.  Pop open this month's Signature Series and enjoy!Tomato Crumble 

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Tomato Crumble

Ingredients:
• 3 lbs. tomatoes
• 1 clove garlic
• salt and pepper
• 2 Tbsp olive oil, divided
• 3/4 cup flour
• 3/4 cup bread crumbs
• 1/2 cup grated parmesan cheese
• 7 Tbsp salted butter, very cold
• 12 sun dried tomatoes

Preparation:
Preheat oven to 250°F.  Wash the tomatoes and plunge them a in a pan of boiling water for a few seconds. Drain and run ice cold water over them before peeling and cutting them in four quarters.

Lightly oil an oven dish and rub it with a peeled garlic clove. Put the tomato pieces in the dish. Season to taste with salt and pepper. Drizzle with olive oil and cook in the oven for 30 minutes. While this is cooking, prepare the pastry.

Pour the flour, breadcrumbs, parmesean and butter in a bowl. Mix together, add one tablespoon of olive oil and knead until you get a crumbly pastry.

Cut the sun dried tomatoes into thin strips. Take the tomato dish out of the oven. Heat the oven to 400°F and put the tomatoes into individual ramekin dishes. Cover them with the sun dried tomato strips and then with pastry. Drizzle a little olive oil over them before cooking them in the oven for 30 minutes.

Serve piping hot with well-seasoned, whipped double cream to make the tomato crumble smoother and enhance its aromas.

Serves 4.

This months' Signature Series wines:
• Martin Ray Winery 2010 Stags Leap District Cabernet Sauvignon
• Soquel Vineyards 2010 Partners' Reserve Pinot Noir, Santa Cruz Mtns., Lester Family Vyds.
• Ehlers Estate 2009 "1886" Napa Valley, St. Helena Cabernet Sauvignon
• Collier Falls  2009 Dry Creek Valley, Private Reserve Zinfandel

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August 2013

July 2013

June 2013

May 2013

April 2013

March 2013

February 2013

January 2013

December 2012

November 2012

October 2012

September 2012

August 2012

July 2012

June 2012

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