FARINGWELL - July 2012
Talking Tomatoes with Chef Greg Cole
Cole's Chop House & Celadon, Napa, CA

Greg Cole is a Napa Valley Marquee Chef. His two restaurants in Downtown Napa keep regulars returning for the fresh and lively food, but to his loving and good humored children, he is just dad. There are never too many tomatoes in Greg Cole’s business or his home. He offers two simple recipes plus a seasonal video to make the season of tomato rapture live large in any month.

Capellini Pomodoro
Serves: 4 - 6

“Summer tomato dishes are based on simplicity. There is no real secret. Use the freshest tomatoes in season, high quality olive oil, pasta, and fresh herbs. You cannot miss.”— Greg Cole
Chef/Owner, Cole's Chop House & Celadon

Ingredients:

• 5 medium tomatoes, diced (about 2 lbs.)
• 3-4 garlic cloves, minced
• 1 Tbls kosher salt
• ¼ tsp. black pepper
• ¼ cup basil, chopped
• 3 Tbls. Extra Virgin Olive Oil
• 1 lb. Capellini
• Few Tbls. Fresh Grated Parmesan Cheese to finish

Click here for Photo Gallery Showing Recipe Technique

Technique:

1. Combine first five ingredients, refrigerate and let marinate for 2 hours to overnight
2. When ready to serve, heat salted water to a boil.
3. Cook pasta until al dente, about two minutes.
4. In a separate sauté pan, heat 1 Tbls. extra virgin olive oil while pasta is cooking.
5. Add the marinated tomatoes and cook for two minutes.
6. Drain the pasta, reserving a ¼ cup of the water.
7. Add the pasta to the cooking fresh tomatoes and toss well, add the reserved pasta water.
8. Adjust seasonings with salt and pepper
9. Divide among four serving bowls
10. Drizzle a few drops of extra virgin olive oil over each dish and chopped fresh basil.
11. Finish with fresh grated Parmesan cheese

Summer Chicken Sauté with Tomatoes, Castelvetrano Olives, Chardonnay and Pasta
Serves: 4 - 6

“Castelvetranos are harvested young and cured in lightly salted brine, which accounts for their bright green hue, meaty texture, and with a mild flavor that’s both salty and sweet. If the Castelvetranos are not available, feel free to substitute other olives.”— Greg Cole
Chef/Owner, Cole's Chop House & Celadon

Ingredients:

• 1 whole chicken
• Kosher Salt/Black pepper, fresh ground
• 1 Tbls Olive Oil
• 1 onion
• 6 cloves garlic
• ½ cup Olives, Castelvetrano variety,* Pitted
• 1 Tbls fresh rosemary
• 2 tsp fresh oregano
• ¼ tsp thyme
• 1 cup Clos Du Val Chardonnay
• 3 Medium Tomatoes, (about 1 1/2 lbs. or 2 cups)
• 1 bunch arugula (Note: if arugula is not in season, feel free to use pasta as a base for this dish.)

Technique:

• Cut chicken up into pieces, season with ½ tsp. salt and pinch of black pepper.
• Heat olive oil in a sauté pan, add chicken and cook turning until golden brown.
• Remove the chicken from the pan. Set aside.
• Add the onion and cook until transparent.
• While the onions are cooking, add ½ tsp. of salt and ¼ tsp. of black pepper.
• Dice tomatoes into ½ inch pieces. Set aside.
• Slice olives into thin pieces. Set aside.
• Chop the herbs and slice the garlic thinly.
• Add garlic and olives to the pan, rosemary, cook for two minutes.
• Add rosemary, oregano and thyme, stirring into the garlic and olive mixture.
• Add the Chardonnay, bring to a boil and reduce by half.
• Add tomatoes and bring to a simmer.
• Arrange the chicken in the pan and cover.
• Place in a preheated 350 F oven for approximately 20-30 minutes until chicken is cooked through and reaches an internal temperature of 155 degrees.
• Remove the chicken form the pan and set aside in a warm spot to rest.
• To the tomato pan sauce add 1 bunch arugula, rinsed, long stems removed. (A base of pasta can be substituted for the arugula. We recommend spaghettini or capellini.)
• Spoon the pan sauce on the bottom of a serving platter or plates and arrange chicken on top.
• Enjoy!