Wine Suggestions: 2001
Pouilly-Fume, "Pur Sang", Didier Dagueneau, Loire Valley, France 2002 Sauvignon
Blanc, Forefathers, Marlborough, New Zealand
Yield: 6 servings
- 1 medium white onion
- 2 medium (or 1 very large) shallots
medium green bell pepper
- 2 small artichokes, about 2 inches in diameter,
or 1 medium globe artichoke
- ½ cup olive oil
- 3 pounds green tomatoes
(preferably an heirloom variety such as Brandywine)
- 1-2 cups heavy cream
- 2-4 cups filtered water or a neutral mineral water (see note)
kosher salt and freshly ground black pepper
Peel and roughly chop
the onion and shallots; chop the bell pepper. Trim the artichokes, removing all
tough leaves and trimming and peeling the stem (do not discard the stem, however).
Quarter the artichokes and trim away the hairy internal fibers; if using a larger
globe artichoke, use ¾ of it, roughly chopped.
In a heavy 4 or 5-quart non-reactive
saucepan or casserole, heat the olive oil over medium-low heat. Add the chopped
vegetables and a sprinkling of salt. Cook slowly to soften, about 5 to 7 minutes,
While the vegetables are cooking, cut the green tomatoes
in half crosswise, and remove all seeds and juice by squeezing them like lemon
halves and running your fingers into the tomatoes' cavities. Then cut each half
into four pieces.
When the vegetables are fairly soft, add the tomatoes,
salt and pepper to taste, and stir well to combine. Cover and simmer for 1 hour
over fairly low heat, stirring occasionally, until falling-apart tender.
using an immersion blender, completely purée the tomato-vegetable mixture. If
you use a counter-top blender, let the mixture cool for a few minutes before puréeing,
and work in batches. You may need to add a little water at this stage, but if
your tomatoes were very moist it may not be necessary. Put the purée through a
very fine sieve, such as a chinois. Scrape and press vigorously with a big spoon
to extract as much of the solids as possible; very little should remain behind
in the sieve. Check for salt and pepper, bearing in mind that the soup will be
somewhat diluted before serving. Cool and refrigerate in a covered container,
Plum Tomato Confit
This can be made
while the soup is simmering.
- 6 fairly large red, ripe plum
- 6 Tablespoons extra-virgin olive oil
- 1 large clove
garlic, peeled and finely chopped
- 1 Tablespoon fresh thyme leaves
- kosher salt and freshly ground black pepper to taste
Preheat the oven to 225ºF. Bring a pot of water to a boil. Have a
bowl of cold water ready.
Working in batches, blanch the tomatoes
in boiling water for 15 seconds. Using a slotted spoon, transfer them to the bowl
of cold water to cool, then peel each tomato and remove the base of the stem.
Cut each tomato into quarters lengthwise, and scoop or cut out the seeds and ribs.
All that should remain are clean "fillets" of tomato flesh.
In a bowl,
combine the tomato pieces with the oil, garlic, thyme, sugar, salt and pepper
to taste. Spread the mixture in a single layer on a baking sheet or in a 12-inch
ovenproof skillet. Transfer to the oven and roast for a total of 80 minutes, carefully
turning the tomato slices every 20 minutes. Remove from the oven; set aside to
cool. Set aside until needed or cover and refrigerate overnight.
- 6 ounces cooked peeky toe crab meat
- 2 teaspoons
- Juice from 2/3 of 1 lemon
- 6 leaves fresh cilantro,
- Salt and freshly ground pepper to taste
a fork, thoroughly break up the crab meat in a bowl, removing any scraps of shell
or other debris; it should be in shreds. In a small bowl, combine the sour cream
and lemon juice. Pour over the crab, add the cilantro and salt and pepper to taste
and gently mix to combine. Cover and refrigerate until needed.
When everything is chilled and you are ready to serve, add the cream and water
to the soup base. Because the water content of the tomatoes varies, the amount
of cream and water will also vary. Begin by measuring the puréed soup base. Add
about ¼ cup of heavy cream and ¼ cup water per 1 cup of purée. The consistency
should be fairly liquid-similar to that of heavy cream; if necessary, add more
water and a little more cream until you have attained that consistency. If your
tomatoes were not at all watery, or if the mixture thickened a great deal in the
cooking, you may need to add as much as 1 cup water and ½ cup cream per 1 cup
of purée. Just be sure not to dilute the soup so much that you wash it out. Taste
again for salt. Put the soup into a nice pitcher that you can bring it to the
table in, and refrigerate.
Choose 18 of the nicest pieces of plum tomato
confit (for 6 servings), and carefully pat them dry with paper towels-be careful-they
are fragile. Place a little clump of Crab Salad on each piece of tomato and then
fold the tomato over the crab to form a little "cannelloni" style bundle. Arrange
a triangle of three bundles in the center of each soup plate (use shallow bowls
rather than deep ones). Drizzle with a tiny bit of the flavorful oil in which
the tomatoes were roasted.
Bring the soup plates to the table with just
their centerpieces of crab-tomato "cannelloni," Then pour just enough around each
trio of cannelloni so as to encircle the garnish but not so much as to submerge
it. Guests can do this for themselves. Leave the pitcher on the table for second