Chef Richard Landau

August 5, 2017

Chef Richard LandauTrue to its namesake, Vedge in Philadelphia is a destination for inspiring plates of vegetable-based cuisine. In fact, Vedge is self-described as “a vegetable restaurant.” The iconic cooking of chefs and owners Richard (Rich) Landau and Kate Jacoby has landed them heaps of praise from vegetarians, omnivores and culinary institutions alike.

The kitchen duo now have three Philadelphia restaurants, including V Street (a concept featuring global vegan street fare) and Wiz Kid (a playful vegetarian take on cheesesteaks and other fast, casual food). With nods from the James Beard Foundation and a victory on Food Network’s Chopped, chef Rich has earned prestige in the culinary world through vegetarian cooking.

Naturally, chef Rich is a great source of knowledge for working with vegetables in the kitchen. Here are his tips on working with great local tomatoes and a recipe for an inspiring Heirloom Tomato Salad from his cookbook, Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking.

Chef Rich’s Tips for Tons of Tomatoes

Sourcing and Prepping

Get the best tomatoes you can find—make sure they are still a little firm and not mushy. Always wait to cut your tomatoes until right before serving them, and use a very sharp knife to keep the juices locked in.

Favorite Cooking Methods

Enjoy tomatoes raw, sprinkled with flaked salt and coarse pepper or drizzled with olive oil. Forego adding vinegar so that the natural acidity of the tomato can shine through. For cooking, look for plum tomatoes and roma tomatoes. A fresh tomato sauce takes only about 30 minutes to cook. Saute garlic and onion, add chopped tomatoes, season and cook into a chunky paste. You can add a little water and olive oil and simmer for longer before finishing with fresh herbs. This simple sauce is great on anything and is also a versatile base for Latin, Spanish, French, Moroccan and Greek sauces. You can also can your own tomatoes for rich sauces later on.

Recommended Seasonings and Pairings

Pairing tomatoes with basil is so timeless that it’s hard to resist. Tomatoes also go great with dill and olives, or raw red onion for a crunchy counterpart. For an Asian touch, try shiso leaf with some toasted sesame seeds and a drizzle of good-quality tamari—it eats like tomato sushi.

Try this recipe by Chef Richard Landau:
Heirloom Tomatoes with Grilled Shiitakes and Green Goddess

Written by Nathan Greenwood
Photo of Richard Landau by Yoni Nimroad

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Ok y’all, @bonappetitmag has put together #aweekendwithoutplastic campaign so I wanted to share my favorite way to store cooking greens like Kale, Swiss chard, Boc name it.
🌱first thing I do is wet the whole bunch of greens
🌱then I take a cotton or linen cloth, and wet the whole cloth too...just soak it and ring it out so it’s soaked through, but not dripping.
🌱for this I’m using a furoshiki cloth from @thekitchengardenseries (Philly based!) that I absolutely adore and use all the time for just about everything in the kitchen!
🌱next just wrap up your greens so they are completely covered. Put your bundle into your fridge, and you’re good!  No plastic!
And perfectly stored greens! The greens will last for a close to a week this way, just re-dampen your cloth if it dries out. We can do this!! Less is more ❤️ #taprootfarmpa #taprootfarmcsa #passionforfoodpassionforsustainability
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