As part of my Salad as a Meal challenge, I said I’d be posting a few selected recipes from Patricia’s book, along with step by step pictures and commentary [in bracketed red font] on how I created the dish from my kitchen. Just a reminder to folks that since I usually eat out and rarely use my kitchen (but am trying to change that!), my cooking skills/tools are limited -- so please excuse my urban jungle self when I make substitutions! So without further ado, may I present…
Chilled Evergreen Tomato Velouté
12 SERVINGS
EQUIPMENT: A BLENDER OR A FOOD PROCESSOR [I used a blender -- still saving up for a food processor]; 12 CHILLED GLASSES.
1 plump, moist vanilla bean [ermmm, I used the liquid vanilla extract -- not sure where to find moist vanilla beans in the city]
2 pounds ripe Evergreen or Green Zebra tomatoes, cored and quartered (do not peel) [I used whatever tomatoes were being sold at the supermarket]
1/3 cup extra-virgin olive oil
1 teaspoon fine sea salt [regular salt works too]
1. Flatten the vanilla bean and cut it in half lengthwise. With a small spoon, scrape out the seeds. (Reserve the pod for another use. I dry the pods and bury them in a large glass jar of sugar to flavor it.)
2. Combine all the ingredients in a blender or a food processor. Add 1/3 cup water and blend for a full 3 minutes, to create a thick emulsion. Serve very cold in glasses. (Store in an airtight container in the refrigerator for up to 3 days. Reblend at serving time.)
[So my camera flipped out on me, and somehow deleted all the photos I took of making the soup. So pardon the lack of photos; anyways, my concoction looked sad compared to the stock picture above. Must of been the lack of a plump moist vanilla bean]
No comments:
Post a Comment