This appetizer came as a result of a friend, Lou Rex, who
sent me a care package of heirloom tomato seeds. After a number
of failed attempts at large scale gardening, I knew that the
seeds needed to be placed in the hands of a professional.
Two months after giving the seeds to Jim Core, a good friend
and a great farmer in Folsom, LA, he informed me that we now
had just over two acres of 48 varieties of heirloom tomatoes.
With such an abundance of tomatoes I started looking for alternative
ways of using them. This terrine of Cherokee Purple tomatoes
may be used with a small seafood salad (perhaps crab, shrimp
or lobster) or enjoyed just by itself with a little olive
puree called tapenade. Any meaty tomato may be substituted
for the Cherokee Purple tomato.
- 15 pound Cherokee Purple tomatoes
- ½ gallon olive oil
- 1 Tablespoon crushed red pepper flakes
- 1 Tablespoon sugar
- 11 sheets gelatin
Soup of White Asparagus:
- ¼ cup butter
- 1 medium onion, chopped
- 1 cup chopped leek
- 1 garlic clove, minced
- 1 pound white asparagus, peeled and sliced into 1-inch
- 1 medium Yukon gold potato, peeled and sliced
- 1 bay leaf
- 1 sprig fresh thyme
- 1½ quarts chicken stock
- Salt and pepper, to taste
- 2 dashes cayenne
- 1 teaspoon sugar
- Nutmeg, to taste
Warm White Asparagus and Blue Crab Salad:
- 2½ cups sugar
- 1/3 cup salt
- ½ cup lemon juice
- 12 stalks white asparagus, peeled
- 1 gallon boiling water
- 1 cup jumbo lump crab meat, picked of all shells
- 1/3 cup rice wine vinegar
- 1 cup virgin olive oil
- 1 pinch salt
- 1 pinch sugar
- 2 Tablespoons minced shallots
- 2 Tablespoons diced, seeded, peeled tomato fillets
For Tomato Terrine:
Preheat oven to 250º F. Peel, seed and filet the tomatoes.
Save remaining tomato pieces for purée. Place the filets
in a large roasting pan, spreading them out over the pan.
Cover the tomatoes with olive oil then sprinkle salt, pepper
flakes and sugar onto the tomatoes and oil. Place in an oven
at for 1½ to 2 hours, until tomatoes are preserved
and begin to wrinkle a bit. This method pulls the water out
of the tomatoes.
While the tomatoes are cooking, take the remaining tomato
pieces and puree them. Pass them through a fine sieve to get
rid of all seeds. Bloom gelatin in cool water to preserve
the sheets. Season the tomato purée with salt and heat
slowly in a pan. Add the bloomed gelatin to the tomato purée
and dissolve. Keep the purée at room temperature; do
not let it cool and set.
Once the tomatoes have cooked until tender to the touch,
remove them from the oil and lightly wipe the tomatoes of
excess oil and place them on paper towels. When the excess
oil is removed, begin building the terrine. First spray with
vegetable spray then line the terrine with plastic wrap while
keeping the edges as smooth as possible. Ladle 1 ounce of
tomato purée on the bottom of the terrine and place
the filets with the grain of the tomato running the length
of the mold. Take care not to have any gaps between each filet
layer. Between each layer add 1 ounce of purée. Continue
with this method until terrine is filled to the top. Fold
plastic wrap over the top and allow the terrine to set for
24 hours in the cooler.
Note: Reserve tomato oil for later use.
For Soup of White Asparagus:
In a 4-quart saucepan, melt the butter over medium heat and
add the onion, leek and garlic. Cook for several minutes before
adding the white asparagus and potato. Allow the asparagus
to soften slightly before adding bay leaf, thyme and chicken
stock. Bring mixture to a boil and reduce heat and allow to
simmer for 15-20 minutes or until the potatoes are tender.
Remove the bay leaf and thyme before pureeing the mixture
in a blender and passing it through a fine sieve. Season to
taste with salt, pepper, cayenne pepper, sugar and nutmeg.
Warm White Asparagus and Blue Crab Salad:
Bring the water to a boil with the sugar, salt, and lemon
juice and drop in the asparagus; cook over low heat. When
the asparagus is cooked, it should bend to a 90º angle
when held by the tip. Cool the asparagus in ice and the poaching
liquid to retain the flavor. Immediately remove from the ice
and dry on paper towels, slice into 1-inch pieces in a bias.
Mix together the vinegar, oil, pinch of salt and sugar, shallots
and tomatoes. Just before serving toss in the asparagus and
crab meat and heat in a low-heat oven.
To Assemble and Serve:
Chill six large plates and heat six small bowls. To remove
the terrine from the mold flip upside down on a large cutting
board and tug at the edges of the plastic wrap to gently remove
the terrine. Run a slicing knife under hot water and slice
the terrine into ½ inch slices and place on the left
side of the plate, garnish with fresh dill and chervil. Make
sure the soup is hot and ladle it into the six bowls, placing
a heaping tablespoon of the hot crab and asparagus salad into
the bowl first.
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