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INGREDIENT PANTRY
Chefs Pantry - Party Sized
Anchovies
Baking
Baking Chocolate
Baking Decorations
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Baking Nuts
Candied Fruit for Baking
Cinnamon
Cocoa & Cocoa Butter
Extracts & Flavorings
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Fruit for Baking
Gluten-Free Baking
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Yeast
Balsamic Vinegar
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Bitters
Bittering Agents
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Chocolate
Bean-to-Bar and Chocolatier Competition Winners
Craft Chocolate
Chocolate Confections
Couverture and Baking Chocolate
Traditional Chocolate Makers
Cocoa Powder and Drinking Chocolate
Chutneys
Condiments
Ketchups and BBQ Sauces
Mustards
Mayonnaise - Mayos
Hot Sauces and Hot Condiments
Chutneys, Pickles and Relishes
Other Condiments
Condiments for Cheese
Cookies
Couscous
Crackers
Desserts
Dessert Sauces
Drinks and Cocktail Mixers
Duck & Goose
Escargot
Everything Else
Fish Sauce
Fish & Seafood
Foie Gras
Fruitcake
Furikake
Gluten Free
Grains
Grilling Pantry
Herbs & Spices
Honey from the World's Flowers
Hot Sauces
Hot Stuff
Hot Chocolate
Jams & Jellies & More
Conserves
Jams
Jelly
Marmalades
Ketchup
Lard
Lentils
Molecular Cuisine
Mustard
Nuts and Almonds
Nut and Seeds Oils
Nuts & Seed Butters
Oatmeal
Oils
Olive Oils
Olive Oil - Olio Nuovo
Olive Oil - Infused
Olives
Panettone from Italy
Panforte from Italy
Pasta
Pasta Sauce
Pate
Pates de Fruit - Fruit Jellies
Pimenton Paprika Pepper
Pesto
Pickled
Pomegranate
Preserved Fruit
Preserved Vegetables
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Beaufort Cheese
BINCHO-TAN Japanese Charcoal
Bottarga
CHERRIES
Colomba Easter Cakes
COPPER RIVER SALMON
Fra'Mani Salami
Fresh Fish
GARLIC
Heritage Ham Smoked-to-order
Mangalitsa Pig
Nonnettes from France
Panettone
Panforte
PARMIGIANO-REGGIANO
Sardinian Cheese
Stocking Stuffers
Tomme Brulee Cheese
Torrone and Nougat
Truffles & Mushrooms
Valentine's Day
Wild Alaskan Salmon
Gourmet Survival Kit
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Marcella and Victor Hazan
Yotam Ottolenghi (Simple, Jerusalem, Plenty More ...)
Chef Aisha Ibrahim (Canlis)
Tim's Pantry Picks ChefShop.com
Chef Roberto Cortez
Eliza's Essential Pantry
Tina Ujlaki - Amazing Food Person
Orangette.com (Molly Wizenberg)
Chef Bill Morris
ChocolateAndZucchini.com (Clotilde Dusoulier)
Chef Brandon (Delancy, Seattle)
Chef Lesa Sullivan (LesaCooks.com)
GlutenFreeGirl.com (Shauna Ahern)
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herbivoracious.com (Michael Natkin)
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Agostoni Chocolate
Albertengo
Almazara As Pontis
Andrea Slitti Chocolatier
Antica Torroneria Piemontese
Apiculture Dr Pescia
Argencove Chocolate
Asin Tibuok
Big Island Bees
Blacklick Spice Company
Bona Furtuna
Breramilano Cova and Co
Brontedolci Pasticceria
Chocolat Moderne
Fallot Mustard Mill
Firefly Kitchens
Flamigni
Fra' Mani Handcrafted Foods
Garden Treasures Organic Farm of Arlington
Hawkshead Relish Company
Heilala Vanilla
Heritage Shortbread
Island Bakery
Jaipur Avenue Masala Chai
Karuna Chocolate
Kasama Chocolate
KATZ Farm
Kitchen Imp
Kozliks Mustard Company
La Trinquelinette
La Vecchia Dispansa Balsamico
Lakrids by John Bulow
Le Bon Magot
Le Dolcezze Di Nanni
Leone
Les Ruchers de Bourgogne
Mademoiselle de Margaux Chocolate
Mama Lils
Marshall's Haute Sauce Company
Mission Chocolate
Moku Chocolate
Monograno Felicetti Organic Kamut Grain Pasta
Moonshine Trading Company
Oregon Growers Farm Direct
Ortiz Seafood Company
Pierre Biscuiterie
San Giacomo
Sgambaro Molino E Pastificio Italian Pasta
SOM - Portland
SOMA chocolatemaker
Stone Grindz Chocolate
Summerdown Mint
Tasmanian Honey Company
Villa Jerada
White Label Chocolate
Wildwood Chocolate
The Japanese Pantry
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Effies Homemade
Heritage Shortbread
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Preserved Lemon Emmer Stuffed Heirloom Tomatoes Recipe
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Fond de Poulet Gold - Classic Chicken Stock
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Glace de Poulet Gold - Classic Roasted Chicken Stock
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Directions
Preserved Lemon Emmer Stuffed Heirloom Tomatoes
This zesty dish is a treat. The emmer provided the bite, and the lemon olive oil and the preserved lemons combine into a summery dish that is a perfect addition to a hot summer evening.
ingredients
4 large heirloom tomatoes - top cut off and insides scooped out
1 cup
Essential Pantry Organic Emmer Farro
2-1/2 cups
Fond de Poulet - Classic Chicken Stock
1/8 cup
Katz Meyer Lemon Olive Oil - Organic
1 small onion - diced
1 clove
Hardneck Garlic
- minced (optional)
1
Preserved Lemons
- insides scooped out and chopped, skins diced
1 tablespoon Italian parsley - chopped
1 cup
Parmigiano-Reggiano
1/4 cup grated
Parmigiano-Reggiano
for sprinkling
Katz Meyer Lemon Olive Oil - Organic
to drizzle
directions
1. Cook emmer with chicken stock over medium heat until al-dente. About 30 minutes or until liquid is absorbed.
2. Pre-heat oven to 350-degrees. Heat olive oil in a medium sized skillet over medium meat. Saute onions and garlic until onions are translucent. Do not brown onions or garlic.
3. Add lemon insides, lemon skins and parsley and heat a few more minutes.
4. Add cooked emmer and 1 cup parmigiano-reggiano and stir until well blended.
5. Carefully fill all four tomatoes with emmer and lemons until well filled. Sprinkle tops with remaining parmigiano-reggiano and place tomatoes in an oiled baking dish. Place baking dish in pre-heated oven and bake for about 20 minutes, until the parmigiano is melting and the emmer starts to brown.
6. Place on plates and drizzle with lemon olive oil before serving.
serves 4
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