Ingredients
1 **for the tomatoes and
1 tomato jelly**
6 lb tomatoes
1 tbsp salt
1/8 tsp freshly ground black pepper
3 tsp champagne wine vinegar
2 1/2 tsp unflavored gelatin
2 cup baby lettuce leaves
2 tbsp extra virgin olive oil
1 1/2 tsp chevril -- chopped
1 **for the cucumber jelly**
2 large cucumbers -- seedless
1/4 tsp salt
2 tbsp fresh rosemary
1 tsp unflavored gelatin
1 freshly ground black pepper
1 champagne wine vinegar
Directions
For Tomatoes: Place the 4 nicest tomatoes in simmering water for 10
seconds. cool in ice water for 15 seconds. Peel; refrigerate. Cut
remaining 12 tomatoes into wedges. Place in food processor with 1
tablespoon salt; puree. Let drain through a cheesecloth-lined
strainer into a nonreactive bowl for 1 hour; you should have 1 1/2
cups of tomato juice. Add 1/8 teaspoon pepper and 1 1/2 teaspoons
champagne vinegar. Transfer 1/2 cup tomato juice to top of a double
boiler (not over heat). Sprinkle gelatin over; let stand to soften, 5
minutes. Set over simmering water; whisk until gelatin dissolves, 5
minutes. Remove from heat. Add remaining cup tomato juice to gelatin
mixture; stir to combine. Let cool to room temperature, about 15
minutes. When cool, refrigerate for 10 to 20 minutes. Liquid should
be the consistency of egg whites. Meanwhile, core poached tomatoes
and scoop out almost all seeds and flesh; freeze 10 minutes. Dip
tomatoes into gelatin mixture to glaze; place on a plate. Refrigerate
for 25 minutes. Cover and refrigerate remaining tomato jelly. for
Cucumber Jelly: Peel cucumbers. Cut 1 1/2 cucumbers into chunks.
Place chunks in food processor with salt and rosemary; puree. Let
mixture stand in a cheesecloth-lined strainer over a bowl, 30
minutes. You should have 1 cup cucumber juice. Pour 1/2 cup cucumber
juice into top of a double boiler (not over heat). Sprinkle gelatin
over and let stand to soften, 5 minutes. Set over simmering water and
stir until gelatin dissolves. Stir in remaining 1/2 cup cucumber
juice and vinegar. Pour into a nonreactive bowl, cover with plastic,
and refrigerate until just set, about 1 1/2 hours. To serve, dice
remaining tomato jelly. Remove seeds from reserved cucumber. Dice and
fold into cucumber jelly; add pepper. Divide lettuce among 4 chilled
plates. Place 1 tomato on each; fill with cucumber jelly. Spoon
remaining cucumber and tomato jellies around tomatoes. Drizzle with
oil and remaining 1/2 teaspoons vinegar; sprinkle with chevril and
salt and pepper to taste.
Recipe By : Martha Stewart Living, June 1996
From: "Dax C. Davis"
~0500
Servings: 4 servings
Cold Poached Tomatoes With Cucumber & Tomat Recipe brought to you by Recipe Ideas
Categories: Cucumber; Tomato; Vegetable
The History of Recipes
It is possible to follow the history of written recipes back into ancient history, in fact as far into history as the Egyptians, and maybe even further. However, in the main part, these ancient cook books were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Continuing our culinary historical journey, there were a couple of recipe books which date from the 14th Century - a recipe book entitled `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these two books are nothing to do with the indian curry that is familiar to us all today, but rather descriptions of the types of food on the menues of the nobility of the period. Later on, in the 15th century, people returning from the crusades brought us a variety of spices and herbs from the holy lands, including coriander, parsley, and basil. The introduction of these new foods and spices led to a surge in recipe books, most of which still exist in academic collections. The TV revolution gave us TV cooks and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of the internet, allowing everyone to access massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Cold Poached Tomatoes With Cucumber & Tomat recipe.
