STM 82583 Feb Newsletter DP_STM82583 February Newsletter | Page 9

with really awesome add-ins. Nobody wants to make a meal out of canned tomatoes, but
a robust tomato sauce is a whole different story. Roast them first with garlic, anchovies,
and butter, to bring out the tomatoes’ acidic sweetness. Jarred red peppers may be
nothing special, but turn them into a smoky romesco sauce with paprika, Sherry vinegar,
toasted almonds and you’ve got a flavor powerhouse. Pickled vegetables can also
transform from a sandwich’s sidekick to the main event by dressing them with a salty-
sweet vinaigrette and calling it salad.
5. Cut Yourself a Break, Already
Sometimes, you just really need a tomato in February or a strawberry in November.
Understandable and we have all been there. Many cooks consider a handful of ingredients,
like cucumbers, apples, and squash, to be must-have staples—regardless of whether
they’re in season or not. Will an out-of-season, shipped-across-the-country peach taste as
juicy and sweet as a just-picked one fresh from the tree? Of course not. But when it’s all
you’ve got, it’s all you’ve got. And hey: Spring will be here soon.
Eric Fritsche
Executive Chef
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