Text 25648, 86 rader
Skriven 2015-04-04 13:00:54 av Dave Drum (1:261/38.0)
Ärende: Gourmet 569
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Faux Beefsteak Tartare
 Categories: Vegetables, Chilies
      Yield: 4 Servings

      3 lb Large plum tomatoes; cored,
           - halved lengthwise
      2 tb Fine chopped shallots
      1 sm Beet; peeled, 1/2" dice
      1 cl Garlic; minced
      1 ts Dijon mustard
      1 ts Soy sauce
      1 ts Drained capers; fine
           - chopped
      1 ts Minced chives
      1 ts Extra-virgin olive oil
    1/2 ts Sugar
           Hot pepper sauce
    1/2 c  Shallot dressing
           Basil oil for drizzling
           - (opt)

  EQUIPMENT: a nonstick bakeware liner such as a Silpat or
  parchment paper; cheesecloth; a 3-inch round cookie cutter
  or ring mold

  ACCOMPANIMENT: Gruy+¿re chips

  GARNISH: minced chives

  Preheat oven to 250+.F/120+.C with rack in middle. Line a
  large shallow baking pan with liner and arrange tomatoes,
  cut sides up, in 1 layer in pan. Roast 3 hours, then cool
  to warm.

  While tomatoes roast, blanch shallots in a small saucepan
  of boiling water 1 minute, then drain. Pat dry between
  paper towels.

  Cover beet with cold water by 1 inch in a small saucepan
  and bring to a boil. Simmer, uncovered, 30 minutes. Remove
  beet with a slotted spoon and discard, then boil
  beet-cooking liquid until reduced by half, about 20
  minutes. Set aside.

  Discard skin, seeds, and inner membranes from tomatoes,
  leaving outer "shells". Chop tomatoes and transfer to a
  large double layer of rinsed and squeezed cheesecloth.
  Working over a bowl to catch juices, wring out tomatoes in
  cheesecloth to remove excess liquid (reserve juices for
  another use) and transfer tomatoes to a bowl. Stir in
  shallots, 1 tablespoon beet-cooking liquid (to "color"
  tomatoes), garlic, mustard, soy sauce, capers, chives,
  oil, sugar, Tabasco, and salt and pepper to taste. Chill,
  covered, at least 1 hour.

  To assemble, place cutter in center of a plate and fill
  with one fourth of tomato mixture (do not press down; the
  looser the mixture is packed, the more it will resemble
  beef tartare). Lift up cutter and repeat on 3 more plates
  with remaining tomato mixture. Spoon about 2 tablespoons
  shallot dressing around each "tartare" and drizzle lightly
  with basil oil (if using). Place 2 Gruy+¿re chips into each
  serving and sprinkle with chives.

  COOKSCÇÖ NOTE: Tomato mixture can be chilled up to 1 day.

  Adapted from HAPPY IN THE KITCHEN by Michel Richard

  February 2008 | Gourmet

  Serves 4

  MM Format by Dave Drum - 09 April 2009

  Uncle Dirty Dave's Archives

MMMMM

... Prune yoghurt - when you need to eat and run!!!

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)