One thing that I am truly passionate about is utilizing every part of each plant or animal that comes into my kitchen. Not out of the nessecity of being “green” but to be truly honest it is to show technique. How many ways can I utilize this ingredient, how many textures, flavors, visuals can this ingredient provide. That is one of the many reasons I like this dish. This dish is from the culinary imagination of the Chef de Cuisine Joel Huff. When I asked him what his inspiration for the dish was he answered it exactly how I expected. “Well, there are so many awesome tomatoes in california I just wanted to show case them” (He’s a Cali-Boy)
Heirloom Tomato, Panzanella, Burrata Panna Cotta, Basils
Heirloom Tomato Paste
These are heirloom tomato bricks used on the salad. You cant say Joel doesn’t have knife skills. Notice the scraps in the background on the left and below, we will get to these later.
Salad Components Include:
Several sizes, and types of heirloom tomatoes, raw, dehydrated, marinated
Vinaigrette; Grapeseed and Olive Oil, Sherry Vin, Port Wine Reduction, Toasted garlic and shallots, white peppercorns, fennel seeds, dijon, honey
Burrata Panna Cotta, Fresh Buratta, Buffalo Mozzarella, Half and Half, gelatin, agar
Basils, Thai, Blue African, Sweet, Opal, Buds, Flowers
Croutons; Brioche blocks, kalamata olive bread crisps
Marinated Boccacini, capers, fine’ herbs, dried chili, lemon rind
Kalamata Olive Emulsion, olive oil, lemon, lime, zest and jus, xantham, tapioca starch
Dehydrated Olive Soil
Agrumato Lemon Oil
Maldon Sea Salt
Now back to the part of Utilization for which this post is named, we do an interrupter or a mid course between the appetizers and entrees. Since we are in Miami it is only right that we do a nice refreshing gazpacho. We did want to make it nice so making a gazpacho water or H2o was necessary.
In order to make the gazpacho we take all of the scraps from the tomato salad and puree them in the blender with these other aromatics (note: when making this you must make sure that you do not over puree other wise microscopic particles of the tomato and vegetables will cloud the juice).
Heirloom Scraps, Red Onion, Peeled and Seeded Cucumbers, Jalapeno, Ginger, Red Bell Pepper, Raw Garlic, Mint, Basil, Cilantro, Lime Zest, Lime Jus, Sherry Vinegar, Honey, Sea Salt
Take all of these components and blend them in the blender. Seasoning each batch with acid and salt. Pour the puree over and cheese cloth lined perforated pan then let drip at room temperature for 3-4 hours. or refrigerate overnight. You should have a gold tinted water when done.
Just When you think that you are done Utilizing you have plenty of tomato gazpacho puree leftover inside the cheesecloth once it is done dripping. Then only thing left to do is make tomato paste right. As far as I know everyone makes their own tomato paste! (J/K) After William and I spoke about this opportunity he took full advantage of the idea and executed it perfectly. We use this for our stocks and jus.