BAKED HEIRLOOM TOMATOES WITH EPOISSES CHEESE
Here is a recipe of utter simplicity (it contains but four ingredients) that depends completely on the quality of the ingredients: vine-ripened tomatoes, artisan cheese, fine extra virgin olive oil and sea salt. It's a dish that we only serve during the height of the tomato season when the Yolo County organic farmers deliver endless cases of brilliantly colored heirloom tomatoes.
Ripe heirloom tomatoes (preferably
different colors)
2-1/2 oz. Epoisses cheese
quality sea salt
good extra virgin olive oil
Line the bottom of a ceramic baking dish line with tomatoes that have been skinned and cut into 1/4-inch slices. Sprinkle with sea salt. Spread one half of the cheese over the tomatoes and drizzle with your finest virgin olive oil. Repeat for a second layer. Bake in a pre-heated 350° oven for 8-10 minutes until the cheese melts and the tomatoes release their juices. Garnish with some finely chopped parsley and serve with baguettes.
One of our favorite soups during hot weather our version of the ubiquitous gazpacho places vine ripened tomatoes front and center. Raw, ripe and fresh a fun way to serve the soup is in a Tom Collins glass garnished simply with a dash of piment d'Espelette.
3# of vine ripe tomatoes
1 gypsy or red bell pepper
6" piece of English cucumber
2 cloves garlic 1 small red onion
2T fine sherry vinegar 1T red wine vinegar
3T Spanish extra virgin olive oil
1 t tarragon, finely chopped
salt to taste
Combine the first four ingredients in a blender and blend until smooth. Blending the tomatoes first will facilitate the blending of the other ingredients. Add the remaining ingredients and chill the soup for at least one hour. Now check the flavor again and adjust for salt and acidity. Pour into chilled glasses and garnish with a dash of piment.
LOBSTER WITH TOMATOES AND CORN
A great change from the usual boiled lobster with drawn butter (not that there's anything wrong with that) this recipe finds its inspiration in the famous French dish, homard a l'americaine. In this instance the twist is the addition of that very New World ingredient of corn which pairs beautifully with the All American Maine lobster.
2 one to one-and-one-half
pound Maine lobsters
1# of ripe tomatoes, diced
1/2 cup red onion, finely diced
1 clove garlic, minced
3T butter
2T olive oil
1/2 cup white wine
2T brandy, preferably Spanish or Cognac
2 t tarragon, finely chopped
2 ears of corn kernels, cut off the cob
salt
In a large pot, bring at least one gallon of well-salted water to a boil. Plunge the lobsters in the water for three minutes. Drain.
In a saute pan under medium heat add the butter. When it begins to bubble add the onion and garlic and saute for 3 minutes. Next add the corn and cook an additional three minutes. Add the tomatoes and the tarragon, turn off the heat and set aside.
To clean the lobsters break off the claws, crack and remove the meat. Break the tails of and split the tails in half lengthwise, leaving the meat in the shells.
To finish the dish, heat a large skillet under medium flame and allow to get hot. Add the olive oil and then place the lobster tails flesh side down in the skillet and allow to brown for a moment. Turn the tails over and add your brandy and white wine. After the alcohol has burnt off add your vegetable mix and the claw meat, bring contents to a boil and place in a 350 oven and bake for 6-8 minutes.
All recipes by Steve Jaramillo