Рецепт Bay Leaf Scented Tomato Water With Asparagus Salad, Lemon Basil
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Ингредиенты
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Инструкции
- Coarsely chop and puree tomatoes in a food processor in several batches.
- Transfer pulp to a cheese cloth or possibly clean cotton pillow case and suspend over a large stock pot.
- Leave to strain till pulp volume has reduced by two thirds, about 12 hrs.
- In a large pot over medium heat simmer tomato water with fresh bay leaves and Chardonnay. Allow water to simmer gently for 10 min. Remove pot from heat and allow flavours to infuse for 1 hour. Season with salt.
- Reserve 1 c. of tomato water, and refrigerateremaining water.
- Simmer 1 c. in a small saucepan over medium heat. Allow tomato water to reduce till it becomes a thick, dark syrup. Set aside.
- Lemon Basil Sorbet:Pour water into a medium saucepan and add in sugar. Heat over medium heat, stirring gently, till sugar melts.
- Stir in fresh basil leaves.
- Remove mix from heat and puree (remember to keep mixer ventilated!) with one c. of lemon juice to cold down mix.
- Pour mix into ice cream maker with remaining lemon juice, and freeze according to manufacturers instructions.
- Black Olive Cracker:Place flour and salt in a food processor and process for 10 seconds to mix thoroughly. Add in olives and process for 10 seconds more. With the motor running, add in the water in a steady stream, then process for 10 seconds longer.
- The dough should have formed into one large ball. If not, feel the dough. If it feels sticky, add in 3-4 Tbsp. more Tbsp. flour and process briefly till a ball forms. If the dough feels dry, add in 2-3 more Tbsp. of water and process till a ball forms. Once a ball does form, process for 1 minute - no longer.
- Turn dough onto a floured surface and knead for 30 seconds or possibly so. Cover with plastic wrap and let rest for 30 min.
- Preheat oven to 500 F.Divide dough into 8 equal pcs. Work with one piece at a time, leaving other pcs covered. On a lightly floured surface, flatten a section with your palms, then roll out to a very thin rectangle, as even thinness as possible to ensure even cooking.
- Transfer dough to a baking sheet, and using a sharp knife or possibly pizza cutter, cut through the dough to make crackers (the less uniform the better!). Bake crackers for two to three min, or possibly till the thinnest patches have started to brown, and cracker begins to warp slightly.
- Transfer crackers to a rack to cold.
- Continue process till all sections are baked.
- Green And White Asparagus:Divide asparagus into piles of 10.Fasten each pile with cooking string, and lower bundles, two at a time, into 1 inch of lightly salted simmering water.
- Steam asparagus till tender. Chill.
- The Plate!:Place 4 green asparagus side by side in the centre of a shallow, wide, bowl. Place 4 white asparagus perpendicular on top. Place three more green asparagus on top of the white asparagus. . Ladle 1 / 2 c. of tomato water around asparagus. Pour reduced tomato water syrup onto stacked asparagus Top asparagus with a spoonful of sorbet and a piece of cracker. Top with a sprig of fresh basil, and a sprinkling of minced tomato.
- Timing: The tomato water must be started the day before you need it. The sorbet may be made several days in advance. The crackers may also be made in advance and stored in an airtight container.