Chef Virginia Willis-Georgia Born, French Trained

Chef Virginia WillisPhoto byVirginia Willis

A few years back, I met an interesting young lady during a taping session for a network television show. Virginia Willis was the food stylist and I was a guest on Turner South’s “Home Plate” hosted by Chef Marvin Woods. One thing I recall was how many words of praise there was for Ms. Willis, particularly regarding her relationship with Martha Stewart.

I began crossing paths with her in Charleston, New Orleans, New York and Atlanta as she ascended into prominence.

Her biography describes her as a “Georgia-born French-trained chef [who] has foraged for berries in the Alaskan wilderness, harvested capers in the shadow of a smoldering volcano in Sicily, and executed the food styling for a Super Bowl commercial seen by over 160 million people.”

Virginia Willis is a James Beard award-winning cookbook author and chef for Food Network Kitchen. Her outstanding cookbooks include Fresh Start: Cooking with Virginia, My Real Life Daily Guide to Healthy Eating and Weight Loss; Secrets of the Southern Table, Lighten Up, Y’all, Bon Appétit, Y’all, Basic to Brilliant, Y’all, Okra, and Grits.

My signed copy of Bon Appétit, Y’all is on a kitchen shelf near the stove alongside cookbooks by Julia Child, Edna Lewis, Emeril and Craig Claiborne.

An essential cookbook for the Southern kitchen.Photo byVirginia Willis

Virginia Willis has even mastered the art of cast iron skillet cooking.

Chef Willis is the former TV kitchen director for Martha Stewart, Bobby Flay, and Nathalie Dupree and traveled the world producing food stories – from making cheese in California to escargot farming in France. She has appeared on The Rachel Ray Show, Food Network’s Chopped, CBS This Morning, Fox Family and Friends and Martha Stewart Living.

Virginia has also been featured in the New York Times, the Washington Post, People Magazine and many other publications.

Cheesy Stuffed Tomatoes

By Virginia Willis

One of my favorite ways to eat tomatoes is packed with fresh summer vegetables like sweet corn and squash. You could use other cooked and cooled vegetables, as well, such as lady peas, black-eyed peas, butterbeans—even okra or eggplant. Tortilla chips take the place of bread crumbs and add another layer of corn flavor, and are gluten-free, as well.

Servings: 4

Ingredients:

• 4 to 6 large tomatoes 2 to 3 pounds, each about the size of a tennis ball
• 1 tablespoon pure olive oil
• 1/2 sweet onion chopped
• 1 garlic clove very finely chopped
• 4 ears fresh sweet corn kernels only (about 2 cups)
• 1 small zucchini seeded and diced
• Coarse kosher salt and freshly ground pepper
• One 6-ounce log creamy goat cheese about 1 scant cup
• 1 tablespoon chopped fresh herbs such as basil, cilantro, or parsley
• 1 cup coarsely crushed corn tortilla chips about 3 ounces

Instructions:

• Heat the oven to 350 degrees F.To form the tomato shells, with a serrated knife, slice off the tops of the tomatoes and remove their cores. Using your index finger, remove and discard the seeds. Then, using a melon baller or a spoon, scoop out the pulp, transferring the juices and pulp to a small bowl. Using your hands, squish the pulp and seeds until smooth but slightly chunky. Set aside and wash your hands.
• Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the corn and zucchini; season with salt and pepper. Cook, stirring occasionally, until the vegetables are tender, 8 to 10 minutes.
• Add the tomato mixture and cook, stirring occasionally, until it has been absorbed into the vegetable mixture and the skillet is dry, 3 minutes. Set aside to cool slightly. Place the goat cheese in a bowl. Add the vegetable mixture and chopped herbs. Stir until smooth and well-combined. Taste and adjust for seasoning with salt and pepper.
• Arrange the tomato shells, cut-side up, in a small casserole dish. Spoon some filling (about 1/3 cup, depending on the size of the tomato) into each tomato. Sprinkle the chips over the filling.
• Bake until the filling is heated through, the tomato shells are tender, and the topping is golden brown, 20 to 25 minutes. Serve immediately.

Learn more about Virginia and follow her food, fun, and fitness at www.virginiawillis.com