Philly Eats Magazine_First Edition 2017

very good. In fact we go to great length to purposely ripen
your bananas, tomatoes and others before we eat them. So a
piece of fruit with a small blemish might just be ripening. Which
means it may taste better as it is producing the sugars in them
that make them sweet.
So, keep in mind when picking fruits and vegetables like
anything else, the best looking are not always the best. As is
the bigger is not always best either. Large fruits or vegetables
sometimes have stayed on the plant too long and can be
tough, stringy or too starchy. Don’t be afraid to pick something
that does not look “perfect” because it usually is not! Looks are
deceiving. We need to look at the whole picture before we
make the decision to purchase. How much do we need, what
are we using it for, and when do we plan on using it.
Next time I will give some tips on how to pick some fruits and
vegetables. Till then, enjoy all the fresh foods available to us
this season.
David Silverman, the Executive Chef/Owner of David’s Culinary
Delights, Personal Chef/Catering Services. Food is my life,
I love cooking. From a young age I experimented with cooking.
Whether it was for my siblings and friends or myself. I hold
an Associate’s Degree from The Culinary Institute of America
and a Bachelor’s Degree from Fairleigh Dickinson University, in
Hospitality Management. In addition to having over 35 years
of professional hospitality experience.
For more information on David’s Culinary Delights contact us
by email david@davidsculinarydelights.com or call 609-251-
4137.
Grilled Tomato
Mozzarella Salad
Ingredients
2ea Large Jersey Tomato
1ea Red Onion
1lb Fresh Mozzarella Cheese
TT Salt
TT Pepper
2T Basil
2oz Olive Oil
2T Wine Vinegar
1T Shallots, minced
1/2t Garlic, minced
1/4t Bl. Pepper
3T Basil
1/2t Salt
1/2c. Olive Oil
1T Cilantro
1T Parsley
3T Pine Nuts,Toasted
1ea Basil leaves
1c. White Balsamic Vinager
1t. Sugar
Procedure:
1. In a small saucepan place the sugar and
vinegar. Reduce in half o until syrup consistency.
Remove from heat and let cool.
2. Heat grill make sure grids are clean. Cut
Tomatoes, Onions, and Cheese into ¼ in.
slices. Marinate with oil, basil, s&p. Place
on hot grill and mark on both sides.
3. In a mixing bowl combine rest of ingredients
except pine nuts. Adjust if necessary.
4. On a salad plate, start with a tomato,
cheese, onion, tomato, repeat and top
with tomato. Place basil leave on top of
tomato. Sprinkle dressing over the tower.
Drizzle vinegar over all and plate. Place
pine nuts on the plate.
June 2017 Philly Eats Magazine 9