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 read the history of `recipes` far back into the distant past, certainly as far back into history as the Egyptians, and possibly even further. Interesting though that is, generally, these ancient records were just simple hieroglyphic recipes for food preparation.
In fact, the most ancient recipe in existence, according to Professor Solomon Katz, is a series of tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `wonderful`. Later on, there were two books which appeared in the 14th Century - one book called `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these have no connection with the spicy food that we all know today, but instead accounts of the types of meals on the menus of the rich and powerful. Later on in the 1400s, people returning from the crusades brought us many new foods and herbs from Arab countries, such as coriander, parsley, and rosemary. These new foods and tastes prompted an outbreak in manuscripts on cookery, the majority of which are now in private cookery archives. For the next few years, the rich and powerful families of Europe tried to offer the most exotic meals, and as a consequence, cooks and their recipes were greatly in demand. However, it wasn`t until the 1800s that cooking and cookery books became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, trying out, and recording recipes that were common in the better off homes of the day. By the advent of the twentieth century, cookery publications are starting to become popular mostly as a result of more people being able to read, people having more free time and being a little richer. The introduction of the TV brings us celebrity TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, permitting us all to search through massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Cold Poached Tomatoes With Cucumber & Tomat recipe.
