Do you have what it takes to be crowned the superstar bacon cook in the KSRO 26th Annual Recipe Contest? Get ready for some serious sizzle!

 

KSRO and Chef John Ash are rounding up the best creative

BACON RECIPES for main/side dishes, appetizers, desserts, soups and salads to be judged in the 26th Annual KSRO Recipe Contest.

 

Prizes will include gift certificates, cookbooks, wine, and cooking classes. Get all the details at ksro.com!

 

Send your name, address, and phone number plus your best original bacon recipes to:

KSRO Recipe Contest

P.O. Box 2158

Santa Rosa, CA 95405

Fax: (707) 571-1097

Email: steve@ksro.com

 

Finalists will be selected to appear with Chef John Ash along with celebrity judges during a live broadcast of the Good Food Hour at G&G Market in Santa Rosa on Saturday, November 3rd from 11am to noon.

DEADLINE FOR ENTRY IS WEDNESDAY, OCTOBER 31ST @ 5PM

 

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It’s hot and the night time temperatures have stayed warm.  It might be fall according to the calendar but it’s still summer as far as tomatoes go.    There are a number of ways to have fresh tomato flavor during the winter months.

The easiest way is to put the tomatoes whole in a freezer bag and freeze them.  When thawed out for use the skins just slip off.

The second easiest way is to put them in a food processor and give them a few quick pulses and then freeze.  This only works if you don’t care about the skin still being on when you use them later.

A little more work but still pretty easy.  Blanch the tomatoes (dip in boiling water for a few seconds), slip off the skins, decide whether you want to slice the tomatoes and strain out the seeds, and then freeze.

This is pretty much a no-hassle recipefor tomato paste from Gilt  Taste.

At the market’s recent tomato tasting, Redwood Empire Farm, brought tomato juice.  It was a huge hit with the folks from KSRO —”

  • KSRO Newstalk 1350 Yes, we agree! Ariel at Redwood Empire Farms made this for us last night so it would be ready and good to go at the start of our broadcast this morning. What a treat!
  • Tony Landucci I really can’t say enough good things about this tomato juice! I love tomatoes, always have, but have never been into tomato juice and never understood why I could like ‘matoes so much and not like the juice. Well, now I know why, it’s gotta be the real deal! Sooooooo goooood! Thank you, Ariel!!!

Here’s the recipe:

4 pounds Redwood Empire Farm dry farmed Early Girl tomatoes, washed
2 celery stalks, washed
salt to taste

Cut the tomatoes into quarters and put into non-reactive bowl quickly, doing your best to preserve the juice.  Once tomatoes are cut, put in heavy saucepan.  Heat the tomatoes to boiling, mashing continuously with a potato masher.  Once tomatoes are boiling, add whole celery stalks.  Let tomatoes simmer/boil for about 10 minutes.  Remove celery and discard. Remove tomatoes from heat and carefully put through a food mill using finest screen possible.  Take resulting tomato juice and put it back into saucepan and bring to boil once again. Let cook until reduced to your desired consistency/thickness.  Season with salt to taste.  Cool and enjoy!

 

Think about the perfect bloody mary!

Thanks to KSRO for the photo!

 

 

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