Heirloom Tomato and Peach Terrine

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recipeMeadowood_PeachTerrine.jpgSubmitted By: Chef Christopher Kostow
The Restaurant at Meadowood


The Restaurant at Meadowood offers a casually elegant dining experience featuring a modern approach to Napa Valley cuisine that's approachable, dynamic, evocative and playful by Chef Christopher Kostow. The service, which is at once professional, relaxed and fun, complements and completes the Michelin Three-Star experience.


INGREDIENTS:
  • 10 medium sized Early Girl Tomatoes
  • 7 large Yellow Slicer Tomatoes
  • 2 Yellow Peaches
  • 2 large leaves of Purple Shiso
  • Tomato-Peach Consommé (recipe follows)

METHOD:
Preheat oven to 250F.

Blanch tomatoes for 5-8 seconds then peel. Quarter tomatoes and remove seeds. Cut into petals (reserve interiors of tomatoes for the consommé). Toss with olive oil, salt and sugar.  Keeping colors separate, lay out on sheet pans and place in a convection oven, with fan on, for 25 minutes. Flip tomatoes and cook 15 minutes more.  Remove from oven and let cool. 

Peel peaches and slice 1/8 inch thick. Toss in olive oil and salt. Lay out on parchment lined sheet tray. Place in 350 degree oven for 5 minutes.  Flip and cook for five minutes more.  Remove and let cool. Blanch shiso leaves in boiling salted water for 10 seconds and refresh in ice water. Cut peach slices and tomato petals in 1 ½ by 1 ½ inch squares. Cut shiso leaves in ¾ inch wide ribbons.

Line a 1 ½ x 2 x 18 inch terrine mold with plastic wrap. Dip tomatoes in tomato-peach consommé and then place in terrine mold with out overlapping. Start with a row of red tomatoes, then yellow, peach, yellow, red.  Inlay the shiso ribbons then repeat order of tomato, peach. Press with light weight. Let chill and slice thin. 

Tomato-Peach Consommé
  • 8 ½ ounces soft peaches, diced
  • 14 ounces tomato scraps (reserved tomatoes from above)
  • 3 ½ ounces water
  • 2 teaspoons grey salt
  • 1 teaspoon ginger
  • ½ teaspoon sugar
  • 20 sheets bloomed gelatin

Combine all ingredients and blend well.  Pour into colander sitting in rectangle glass or stainless baking pan lined with double layer of cheese cloth.  Let drip over night.  Measure liquid, discarding solids.  For every pint of liquid add 20 sheets of bloomed gelatin.  Note: 3 to 4 sheets equal 1 envelope gelatin.

The chef serves the terrine with a salad of peach, tomato, ricotta and shiso. (Serves 6 to 8)

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