THE MENU (all homemade)
Halibut Ceviche with Tortilla chips
Parmesan-Thyme Crackers with variety of jams
Chilled Corn Soup with Toasted Almonds
Cabernet Braised Short Ribs
Sour Cream-Horseradish Mashed Potatoes
Broccolini with Burrata Cheese
Roasted Fresh Lima Beans
Lemon Tart with Strawberries
Today, I will share the recipes and methods for making the Corn Soup and the Tomato Terrine. These are BOTH very healthy and low-cal – but absolutely require best quality fresh ingredients. Hence, they are quite seasonal…get out there and make them soon. You will not be disappointed. They are both vegetarian. A few more dishes later in the week!
CHILLED CORN SOUP
|Chilled corn soup with toasted almonds|
In another pan, melt 3 Tb butter, add 1 large Vidalia onion chopped and 2-chopped med. Shallots. Sweat for about 10 min to soften but do not brown. Add the corn kernels, toss in mixture to coat for 1-2 minutes. Add reserved corn broth and simmer for 20 minutes.
With slotted spoon, transfer corn and onions to a blender with 2 – 3 C of the corn cob broth. Puree until completely smooth.
Transfer to a clean container and add 1 ½ tsp. freshly grated nutmeg. Salt and pepper to taste. Thin with additional cooking broth if needed. Could also add optional 1 C of heavy cream.
Chill for at least 3 hours. Can be made the day before or frozen. Serve with garnish of roasted chopped almonds. (Or other nut of your choice, such as walnuts)
|Sliced tomato terrine drizzled with olive oil|
This is a bit time consuming but is SO worth the effort! The presentation is spectacular AND it tastes amazing. It can be made 2 days ahead.
Put 2 chopped carrots, 1 thinly sliced leek, 1 chopped celery stalk, 1 halved shallot, 1 garlic clove, 10 parsley sprigs, 10 black peppercorns, and 1 dried bay leave into a pot with 3 C water to make a vegetable broth. Bring to a boil, reduce heat to a simmer and cook for about 20 minutes – until stock yields about 1 ½ C. Set a fine mesh strainer over a measuring cup – strain stock and discard solids. Cover. Keep it hot.
Peel about 8 lbs. of tomatoes of similar size and various colors, such as with a serrated peeler (there are other ways, but this is the easiest if you have one). Set a strainer over another measuring cup. Cut each peeled tomato into 4 wedges. Cut away seeds and pulp from tomato and transfer them to strainer. Place filleted tomatoes on paper towels to drain (see pic); sprinkle with 1-2 tsp. kosher salt. Let sit for 30 minutes or longer to extract as much water from the tomatoes as possible. Pat tomatoes with more paper towels.
|Filleted tomatoes on the towel|
Press on seeds and pulp to extract juice to yield ½ C tomato juice. Sprinkle 3 Tb gelatin over juice – let stand 10 minutes to soften. Add to hot stock, whisk vigorously to dissolve gelatin. Stir in ¼ C chopped chives, 2 tsp. red wine vinegar, and kosher salt to taste.
Spray one 8” x 4 ½ “ loaf pans with nonstick spray. Line it completely and smoothly with plastic wrap – allow a 3” overhang on each side. Pour ½ C stock into pan. Chill until set, about 40 minutes. Arrange 1 layer of tomatoes in pan, pressing down gently, then drizzle 2 Tb stock mixture over. Repeat layering with remaining tomatoes and stock, just like making lasagne – alternating colors, pressing down with each layer. Pour remaining stock over to fill pan if needed. Cover terrine with overhang plastic wrap. Place on a rimmed baking sheet. Press gently. Chill terrine until set – at least 6 hours.
Uncover terrine, invert onto a platter (see pic). Remove pan and plastic wrap. Use a serrated knife and gently slice terrine to serve. Drizzle with extra-virgin olive oil, sprinkle with chives and sprinkle of your favorite finishing salt. If you used lots of different tomato colors, it will look spectacular!
|Tomato terrine after inverting onto platter|