blog-header

The Tomato Head’s Peach Turnovers

What to do with the abundance of peaches available at farmers’ markets right now (besides eating them straight from the peck)? Try our recipe for peach turnovers (as demonstrated by Mahasti on WBIR earlier today) for another delicious way to put summer on your plate.

Tomato Head’s Peach Turnovers

6 ripe peaches, peeled, pitted and diced
1.5 cups sugar
2 tsp cornstarch
2 tsp cold water
1 package frozen puff pasty

Two hours before assembling the turnovers, remove puff pastry from freezer. Remove the puff pastry from the box – leave puff pastry wrapped in the paper packaging until thawed.

Fill a medium pot with water and bring to boil. With a small knife make an “X” on the bottom of the peach. Fill a medium bowl with ice and water. Gently drop the peaches in the boiling water. Allow peaches to sit for one minute, then with a slotted spoon remove from boiling water and immerse in ice water. Remove peaches one at a time from the water and remove the skins. Cut the peaches along the seam and remove the pit. Chop peaches into ½ inch pieces.

Place peaches and sugar in a small pot, over medium heat. Reduce heat to low and cook peaches 10 – 15 minutes stirring occasionally. Dissolve cornstarch in cold water, add to peaches. Stir constantly until mixture loses its murkiness. Remove from heat and cool completely. (You can speed up cooling by placing peaches in a bowl and setting the bowl over another bowl of ice.)

To assemble turnovers:

For egg wash:

1 egg
¼ cup water

Beat egg and water in a small bowl.

Preheat oven to 400 degrees.

Remove puff pastry from packaging. Unfold one piece at a time. Cut each sheet of pastry into 4 equal squares. Using a pastry brush, brush the edges of 2 sides of each square with egg wash. Place 1 tablespoon of peach filling in the middle of each square. Fold the puff pastry over the peach filling to make a triangle. Seal the triangle by pushing down on the edges with the tines of a fork.

Cut a small hole on top of each triangle – brush each with egg wash and sprinkle with sugar. Place turnovers on a parchment lined baking sheet. Place in oven and bake for 10 minutes. Serve hot or at room temperature with vanilla ice cream.

Makes 8 turnovers with a little extra filling leftover to eat with vanilla ice cream.

July 2010 Art at The Tomato Head

Along with tomatoes a-plenty, fireworks, and humidity, July brings new art for both Knoxville and Maryville restaurants. We hope you’ll come in and enjoy a meal as well as the new exhibits.

In Knoxville, as of July 3rd, Jarrod Justice presents his acrylic paintings. Justice lives in Knoxville with his wife Jennifer and two sons. Painting is a part time job for him and helps buy the groceries. With so many horribly grotesque images in the art world today, he aims to fill the canvas with joyful colors and freedom. His abstract interpretation of the urban landscape creates a dialogue with the viewer – about truth, faith, and reality. He uses the everyday door and window to symbolize perspective and choice. During the last ten years he has painted mainly for friends and family, but recently his colorful acrylic paintings have joined the local art scene.
You can look at images of his recent works at: jarrodjustice.com.

Maryville’s Tomato Head receives the work of Julie Bernal, with an exhibit titled “Nature in Color.” Bernal’s work was most recently shown at The Tomato Head’s Knoxville location.

Where Do You Take Your Tomato Head?

Now that summer is here in its full heat and humidity, the season is ripe for travel adventures, vacations, road trips, staycations, and hookey-playing. So where do you take your Tomato Head? Snap a picture of yourself, friends or family wearing a Tomato Head T-shirt (all vintages accepted) and send it our way. We want to create a Facebook Summer 2010 Album of all the amazing places our customers take The Tomato Head.

June 2010 Exhibits at The Tomato Head

“Nature in Color,” an exhibit of acrylic paintings by Julie Bernal, will be on view at the Knoxville Tomato Head restaurant from June 5th through July 2nd, 2010.

More about Julie Bernal:
Julie Bernal grew up in Bristol, Connecticut where she became
interested in art at a young age. Bernal moved to Knoxville, Tennessee as a teenager and studied fine art in high school. She later continued her education with a degree in graphic arts. Bernal is a graphic designer at Moxley Carmichael, a premier public relations firm in downtown Knoxville. She spends her free time focusing on creating fine art. Her other passions include interior design and traveling.
Bernal’s collection, “Nature in Color,” consists of modern acrylic
paintings. They were inspired by her love for design by using shapes, patterns and colors found in nature. Bernal also has other collections which include realistic landscape paintings, charcoal portrait drawings, and digital photography of architecture.

Artist Statement:
I wake up every day ready to create. I use my art as a way to capture specific moments and feelings. It is the best way for me to keep a journal of my life.

For more information or to view more, visit http://www.juliebernal.com.

In Maryville, the exhibit, “Watercolors by Kelly Coffey, Mixed-Media & Works On Paper by Diana Rogers” will be available for viewing through July 2nd. The show was most recently presented at the Knoxville Tomato Head location throughout the month of May.

Tomato Head’s Mini-Cheesecakes with Local Black Raspberries

Cool and sweet, these mini-cheesecakes take advantage of the berries plentiful this season at local farmers’ markets. They’re also easy to prepare ahead of time, making them an ideal, refreshing dessert for dinner with friends.

19 lemon snap cookies (2-inch in diameter)
1 (8oz) package cream cheese, soft
¾ cup sweetened condensed milk
1/3 cup sour cream, room temperature
1 tsp vanilla
2 eggs
1 pint black raspberries

Preheat oven to 350 degrees.

Line 2 cupcake pans with 19 cupcake liners (If you do not have 2 cupcake pans you can bake the cheesecakes in 2 batches). Place one lemon snap in the bottom of each cupcake liner and set aside.

In a medium bowl beat softened cream cheese with a hand mixer until smooth. Add sour cream, beat until smooth. Add sweetened condensed milk, beat until smooth. Scrape the bowl down well. Beat once again until mixture is lump free. Add vanilla and eggs and beat until incorporated.

Pour batter into a measuring cup for easier pouring. Fill each cupcake liner with batter, leaving ¼ inch of space before the top of the liner.

Place cheesecakes in preheated oven and bake for 15 minutes. Remove from oven, allow to cool to room temperature. Cover and refrigerate for 2 hours, or overnight, before serving.

To serve: gently wash black raspberries with cold water. Lay black raspberries flat on paper towels and gently pat dry. Mound tops of cheesecakes with fresh black raspberries.

VIDEO: Mahasti Presents Tomato Head’s Mini-Cheesecakes on WBIR

An “Everything Happening” Weekend

You know, it seems like every month or so there comes a week or a weekend when everything is going on. This weekend is one of ’em. If you live in Knoxville or Maryville, or even if you’re just passing through, here’s a quick list of some of the events or opportunities that are on our radar that we suspect you might enjoy.

Friday, June 4th

  • It’s First Friday in Knoxville, which means doors are swung open throughout downtown, with galleries offering new exhibits and shops extending their hours. It’s a rolling, walking, strolling night on the town. It’s also the last night to see the current exhibit at The Tomato Head, titled, “Watercolors by Kelly Coffey, Mixed-Media & Works On Paper by Diana Rogers.” After tonight, the show will be moving to Maryville.
  • In Maryville, The Clayton Center for the Arts is hosting its Friday Night Live Music Series, featuring Barry Roseman & Friends. Good tunes=good times.

Saturday, June

  • Start the day with a quick cooking lesson from Mahasti on WBIR as she demonstrates how to use some of the season’s best ingredients—fresh berries (available from the Market Square Farmer’s Market)—in a mini-cheesecake. The show usually airs around 8:15am and the recipe will be posted to the Tomato Head site later in the day. That is, if we can tear away from all the other stuff that is happening this afternoon.
  • Julie Bernal’s exhibit of acrylic paintings, “Nature In Color” is available for viewing in the Knoxville restaurant.
  • Smoky Mountain Blast featuring Scott Miller and the Commonwealth and Mic Harrison and the High Score at the World’s Fair Park (11:30am-9:30pm).
  • Where we’ll be…at IjamsFest! This event celebrating the 100th anniversary of Ijams Nature Center begins at 3pm and will be featuring music, outdoor fun, art and food. Tomato Head will be selling vegetarian burritos on site. Good eats in the great outdoors.

Sunday, June 6th

  • Green thumbs unite for a good cause at the Community Nourishment Garden at Tyson Park. You can volunteer a little time in the dirt or spend the whole day, either way you’ll be helping provide a nourishing greenspace for folks who need it most. The event starts at 10:30 in Tyson Park.

Hope to see you and some of these fine events around town!

Three Winners from the “Favorite Pizza Combinations” Survey

Well, truth be told, every answer was a winner (at least in the sense of being a tasty combination to try).

Over the last couple of weeks, we asked (through Facebook and Twitter) for folks to share their favorite pizza combinations.  Some we recognized right away…others were less familiar, but just as interesting. So, from the replies we decided to do a little drawing and name a few winners as a thank you for sharing and being part of our Facebook and Twitter conversations. And the winners are…

“Tomatoes, feta & capers,” the favorite pizza of Shawnee Casteel

“Garlic, oregano, gorgonzola, Italian sausage, & red onions,” shared by Kelly Blair Clapp

“Spinach, red onion & herbed tomato,” much-loved by Jill Reed Chaney

Shawnee, Kelly and Jill, we’ll be sending a gift certificate code directly to you so you can come in and enjoy your favorite pizza, try a new topping, or create an entirely new combination.

Thanks to everyone who participated, and please, keep the comments and messages coming.

-ps-Just a reminder…we’ll be closed on Monday for the Memorial Day holiday.

Square-Side Service for Tonic & Aftah Party Shows at Sundown

Quick reminder that you can enjoy performances – for free – by Tonic and Aftah Party at Sundown in the City tonight (May 20) on Market Square. The Sundown in the City web site offers sample clips from each band and additional details about the event (parking, recycling, etc.).

As for The Tomato Head, the Knoxville restaurant will be offering “Square-Side” service for show-goers, featuring pizza by the slice (both a meat and vegetarian option), burritos (both a meat and vegetarian option), and non-alcoholic drinks. These easy-to-eat-while-enjoying-the-show options will be available starting around 6:30pm until right before the music ends, around 9:30pm.

Tomato Head’s Cole Slaw for a Crowd

Mahasti appeared on WBIR yesterday morning, sharing The Tomato Head’s “Cole Slaw for a Crowd,” just in time for Memorial Day cookouts and parties. This quick-to-make recipe is ideal for topping a barbecue sandwich and also serves as an excellent side dish for everyday summertime meals.

Tomato Head’s Cole Slaw for a Crowd

4 cups red cabbage, sliced thin
1.5 cups carrots, peeled and shredded
.5 cup red onion, sliced thin
¼ cup vegetable oil
1 tbsp plus 1 tsp red wine or cider vinegar
1.5 tsp cumin
.5 tsp salt

Place cabbage, carrots, and onions in a medium bowl. Add remaining ingredients and toss well to coat. Serve immediately.

Serves 8 – 10.

Makes a great side for fried chicken, fried or grilled fish, grilled steaks and barbecue.

© 2016 The Tomato Head Site by: Robin Easter Design