HEIRLOOM TOMATO TARTINES WITH GARLIC-PARSLEY AIOLI
You'll need a gorgeous ripe heirloom tomato for this summery open-faced sandwich. Cut a thick slice of it crosswise to reveal its trippy, tie-dye colors, and sprinkle on salt and pepper. Next comes our speedy aioli-smashed garlic and minced parsley stirred into your favorite store-bought mayonnaise. Layer it all on toasted brioche, and finish with sweet, crunchy pea shoots.
Provided by Greg Lofts
Categories Food & Cooking Lunch Recipes
Time 15m
Yield Makes 4
Number Of Ingredients 10
Steps:
- In a bowl, stir together mayonnaise and Dijon. Sprinkle garlic with a pinch of kosher salt; mash to a paste with the side of a chef's knife. Stir into mayonnaise mixture, with parsley and lemon zest and juice; season with kosher salt and pepper.
- Divide aioli evenly among toasted bread slices, spreading to edges. Top each with a slice of tomato; season with flaky salt and pepper. Top with pea shoots, lightly drizzle with oil, and season with more flaky salt; serve.
SUMMER TOMATO TERRINE
Some people might call my tomato terrine a tomato pudding, but it is more a salad, with very thin layers of highly seasoned tomato slices and bread. It's the perfect first course in summer. For this salad, the tomatoes have to be skinned. You can do this with a blowtorch, charring the skin until it can be slipped off, as we sometimes do, or you can blanch them in boiling water until the skins loosen and will easily slide off. Just don't put in more than two at a time, or the tomatoes will remain in the water so long that they will cook and turn mushy.
Provided by Michel Richard
Categories project, appetizer, side dish
Time 8h45m
Yield 6 to 10 servings
Number Of Ingredients 8
Steps:
- Bring large pot of water to boil. Using slotted spoon, dip tomato in for a few seconds and remove. Repeat until skin cracks, and set aside to cool. Repeat with remaining tomatoes. Slip skins off, and cut tomatoes in half. Remove cores and seeds. Cut flesh into 1/4-inch dice, and place in large bowl.
- In a small sauté pan over low heat, heat 1 tablespoon oil and sauté garlic just until softened, not browned. Add to tomatoes with onion, vinegar and remaining oil. Season with salt and pepper. Toss to mix well.
- Line an 11 1/2-by-4-by-3-inch terrine with plastic wrap. Remove crust from bread, and cut loaf lengthwise to make a slice 1/4 inch thick to fit bottom of mold. (If necessary, use more than one slice, fitting them together in an even layer.) Spoon a third of the tomatoes evenly across bread, and sprinkle with a third of the parsley.
- Top with another 1/4-inch layer of bread. Add a third of the tomatoes and a third of the parsley. Repeat with last layers of bread, tomato and parsley, and top with bread. Spread any juices over bread. Cover with plastic, and place brick or similar weight on top. Refrigerate overnight.
- To serve, lift terrine from mold and remove plastic wrap. Using a serrated knife, cut terrine into slices 1/2-inch thick. Serve 2 as side dish, or 3 as first course.
Nutrition Facts : @context http, Calories 303, UnsaturatedFat 11 grams, Carbohydrate 38 grams, Fat 14 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 866 milligrams, Sugar 11 grams, TransFat 0 grams
HEIRLOOM TOMATO TERRINE
Steps:
- Make vegetable broth:
- Core tomatoes and cut a shallow X in bottom of each, then blanch tomatoes in boiling water 10 seconds. Transfer with a slotted spoon to an ice bath to stop cooking.
- Peel tomatoes using tip of a small paring knife, reserving skins. With tomatoes standing on stem ends, cut off outer layer of flesh (follow curve of tomato) from each side, leaving seedy interior and reserving flesh and interior (with juices) separately.
- Make gelatin mixture:
- Very lightly oil terrine, then line long sides and bottom with a sheet of plastic wrap, smoothing any wrinkles and allowing at least 2 inches of overhang on each side.
- Whisk gelatin into cooled 1/2 cup broth and let stand 5 minutes for gelatin to soften. Add to hot broth, stirring until gelatin has dissolved. Put gelatin mixture in a metal bowl and quick-chill by setting bowl in an ice bath and stirring occasionally until cool.
- Stir herbs into cooled gelatin mixture and continue to stir (in ice bath) until it has a syrupy consistency.
- Assemble terrine:
- Pour enough gelatin mixture into terrine to come 1/4 inch up sides. Put terrine in freezer 10 minutes to set gelatin.
- Completely cover set gelatin with a layer of tomato, rounded sides down. Pour a little of cooled (but not set) gelatin mixture over tomatoes to just cover them. Continue layering tomatoes and gelatin mixture. (Work quickly to keep gelatin mixture from setting; if it begins to set, remelt over barely simmering water, then quick-chill in ice bath, stirring gently, until syrupy.) Pour a final layer of gelatin mixture over top, letting it seep into spaces between tomatoes (make sure gelatin mixture covers tomatoes).
- Pour any remaining gelatin mixture into a shallow bowl and chill separately. Gently push down on surface of terrine to make sure there aren't any air pockets, then chill in refrigerator, covered, at least 8 hours.
- Run a thin knife along short sides (ends) of terrine, then invert onto a cutting board or a platter, gently pulling on plastic overhang to help unmold (discard plastic wrap). Carefully slice terrine with an electric knife or a very sharp thin knife, using a metal spatula to hold outside of each slice steady and transferring each slice to a plate. Drizzle with a little olive oil and sprinkle with sea salt. Chop extra gelatin (from bowl) and serve on the side.
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