Heirloom tomato terrine with red bell pepper sauce and eggplant puree - Serves 8 - Brief Article - Recipe

Art Culinaire, Spring, 2002 by Charlie Trotter

ingredients

For the herb oil:

1 cup grapeseed oil

1/2 bunch chives, chopped

1/2 bunch flat-leaf parsley leaves, chopped

1/4 cup chopped watercress leaves, chopped

1/2 cup olive oil

For the tomato water:

10 large beefsteak tomatoes, chopped

3/4 tablespoon kosher salt

Salt and sugar to taste

For the terrine:

Reserved cup tomato water

2 sheets gelatin, softened in 2 cups cold water

3 yellow hairloom tomatoes, peeled, seeded, and quartered'

3 green heirloom tomatoes, peeled, seeded, and quartered (*)

3 white heirloom tomatoes, peeled, seeded, and quartered (*)

3 orange heirloom tomatoes, peeled, seeded, and quartered (*)

3 red heirloom tomatoes, peeled, seeded, and quartered (*)

2 bunches basil steemed, blanched, shocked, and drained

Fleur de sel and pepper to taste

For the Japanese eggplant:

1 Japanese eggplant, medium dice

1 tablespoon grapeseed oil

1 clove garlic, peeled and minced

1 shallot, peeled and minced

1 tablespoon red wine vinegar

Salt and pepper to taste

For the red bell pepper sauce:

2 red bell peppers, peeled, seeded, and chopped

2 tablespoons plus 1 teaspoon olive oil

1 clove garlic, peeled and minced

1 shallot, peeled and minced

2 tablespoons red wine vinegar

1/2 cup vetetable stock

Salt and pepper to taste

For the eggplant puree:

1 large eggpalnt

3 tablespoons olive oil

1 1/4 tablespoons sherry vinegar

Salt and pepper to taste

For the garnish:

Chives

Picholine olive halves

(*)Available through The Chef's Garden at (800) 289-4644.

directions

For the herb oil, in a medium saute pan, heat one tablespoons grapeseed oil over medium heat. Add the chives, parsley, and watercress and saute until whilted, about one minute. Remove from the heat and shock in an ice bath. Strain through a fine mesh sieve and pat dry. Transfer the herbs to a cutting board and rough chop. Using a paper towell pat dry of any excess moisture. In a commercial blender, combine the herbs, olive oil, and remaining grapeseed oil and puree until bright green, about three minutes. Transfer to a plastic bowl, cover, and set aside in the refrigerator to marinate overnight. Strain through a fine mesh sieve, discard the solids, and return the oil to the refrigerator to marinate overnight. Using a ladle, transfer the herb oil to a fresh container, making sure not to disturb the solids on the bottom and reserve.

For the tomato water, line the inside of a small bowl with three layers of cheesecloth and set aside. In the bowl of a food processor fitted with the metal blade attachment, combine the tomatoes and salt and puree until smooth. Transfer to the prepared cheesecloth, gather the ends, and tie to enclose the tomatoes. Suspend the cheesecloth over a small bowl and set aside in the refrigerator overnight to strain. Discard the tomato pulp, season the tomato water, and reserve.

For the tomato terrine, line a 10x2 1/2 x3-inch terrine mold with plastic wrap, allowing the plastic to drape over the edge by one inch. In a small saucepan, heat the tomato water over medium heat for about 30 seconds; add softened gelatin and stir to completely dissolve. Trim the edges of the tomatoes to fit the terrine mold. Dip the red tomatoes in tomato water and arrange in the bottom of the prepared mold, making sure not to overlap. Season with fleur de sel and pepper and arrange some basil leaves on top. Repeat with the remaining tomatoes to create ten layers. Cover the mold tightly with plastic wrap and evenly distribute two pounds of weight on top. Set aside in the refrigerator overnight.

For the Japanese eggplant, arrange the eggplant on a paper towel-lined half sheet pan and sprinkle with salt. Cover with paper towels, place a sheet pan on top, and evenly distribute two pounds of weight on top. Set aside in the refrigerator for one hour. Transfer the eggplant to a paper towel, pat dry of any excess liquid, and reserve.

For the red bell pepper sauce, in a small saute pan, heat one teaspoon of olive oil over medium heat. Add the garlic and shallot and saute until translucent. Deglaze with red wine vinegar, remove from the heat, and set aside to cool, In a commercial blender on medium speed, combine the shallot and garlic mixture, red bell peppers, and vegetable stock and puree until smooth. Increase the speed and slowly add two tablespoons olive oil to combine. Strain through a fine mesh sieve, season, and reserve.

For the eggplant puree, prepare a hot grill. Coat the eggplant with one tablespoon of the olive oil and season. Place the eggplant on the grill and char the exterior, about seven minutes. Remove from the heat and set aside to cool slightly. Peel the eggplant and remove the seeds. In a commercial blender, combine the eggplant meat, sherry vinegar, remaining olive oil and puree until smooth, about two minutes. Strain through a fine mesh sieve, season, and reserve, keeping warm.

To finish the Japanese eggplant, in a medium saute pan, heat the grapeseed oil over high heat. Add the eggplant and saute until golden brown. Add garlic and shallot and saute until all golden brown and tender. Transfer to a paper towel-lined sheet pan to drain, In a medium bowl, toss the eggplant with red wine vinegar. Season and reserve, keeping warm.