This week for Meatless Monday I made an eggplant parmesan, a classic dish presented in a contemporary fashion. Kumato tomatoes are the hottest tomato in the restaurant market right now. It is considered to be of the club variety and you won’t be growing these babies in your backyard anytime soon. The seeds are virtually unavailable for individual sale and only special licensed tomato farmers may acquire Kumato seeds after passing several rigorous tests. They are commonly found throughout Europea in Spain, France, Holland, Switzerland, and in Canada and Mexico in the Americas.
They are indeed the perfect club sandwich tomato, versatile, sweet and savory. I’ve been buying them weekly replacing roma and cherry tomatoes in my salads. Don’t get fooled by their greenish brown color either, it’s part of their nature and in fact they hold their shelf life much longer than conventional tomatoes.
Meatless Mondays and the Food Network have recently started tweeting my recipes to a nationwide audience ranging in the 400,000+ number of followers. This is great news! Stay tuned for upcoming Spring and Summer recipes. Barbeque season is back and I’m ready to hit the grill with my secret sauces. I just received notice from Granny Choe’s Kimchi company who’s sending samples of their bottled kimchi from California and I can’t wait to try it. A few months ago I interviewed a kimchi blogger for Lovethatkimchi.com and went on a mission looking for Granny Choe’s Kimchi at Whole Foods stores in the Northeast. Unfortunately theirs have not yet hit our shelves and I didn’t get a chance to try it. Long and behold, they contacted me several days ago and the kimchi is on its way!