Chef Peter Coenen was challenged to create a menu centered around sun-dried tomatoes, despite the fact that he can't stand their smell or taste. The resulting dishes included tomato and scallop mousse inside Alaskan halibut and a chutney of tomato and orange that topped smoked meats.
"We tried brining and preserving them, tried smoking them, pureeing them, tried to make vinaigrettes out of them," Coenen said. "I think what you'll find is that sun-dried tomatoes used in different ways bring out different flavors of the tomato—sweetness, acidity."
The nutritional value of foods such as eggs, broccoli, tomatoes, potatoes, meat and garlic can be reduced by the way they are prepared. Experts say that instead of scrambling eggs, which reduces their vitamin B impact, try poaching or boiling. Cooking tomatoes with some sort of fat can help the body absorb the antioxidant lycopene better than if they're raw, and steaming broccoli briefly can maximize the enzyme myrosinase, which is lost in overcooking.
Pizza is one food that lets chefs meld ingredients that wouldn't normally go in the same dish, says this food writer. A recipe for Spinach and white bean pizza calls for a puree of white beans mixed with sun-dried tomatoes, garlic and spinach -- not a red sauce.
A pastry chef says the biggest mistake you can make while preparing quiche is using too much flour in the base. His spinach quiche recipe -- which can be spiced up with sun-dried tomatoes, paprika and mushrooms -- works well with a tea-time spread.
Diced green apples provide a crunchy tart flavor to complement ingredients that can be added to pasta, such as sun-dried tomatoes, lemon zest and feta cheese. This article offers a recipe for Punched-up pasta salad, which uses spiral-shaped pasta that helps trap the taste of the ingredients.