Heirloom Tomato Terrine Recipes

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HEIRLOOM TOMATO TERRINE



Heirloom Tomato Terrine image

Provided by Paul Grimes

Categories     Herb     Tomato     Buffet     Summer     Chill     Gourmet

Yield Makes 8 (first course) servings

Number Of Ingredients 20

For vegetable broth:
4 1/2 pounds mixed heirloom tomatoes (2 to 2 1/2 inches)
8 cups water
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 celery ribs, finely chopped
2 medium zucchini, finely chopped
1 ear of corn, kernels removed (reserve cob)
1 large turnip, finely chopped (1 1/2 cups)
4 large fresh shiitake mushrooms, chopped
1 bunch parsley (leaves and stems), chopped
1/2 cup mixed chopped herbs such as basil, tarragon, and chives
For gelatin mixture:
3 tablespoons unflavored gelatin (from three 1/4-ounce envelopes)
1/2 cup mixed chopped herbs such as basil, tarragon, and chives
Equipment:
a 9 1/2- by 3-inch rectangular nonreactive terrine (2 3/4 inches deep)
Accompaniments:
extra-virgin olive oil
sea salt

Steps:

  • Make vegetable broth:
  • Core tomatoes and cut a shallow X in bottom of each, then blanch tomatoes in boiling water 10 seconds. Transfer with a slotted spoon to an ice bath to stop cooking.
  • Peel tomatoes using tip of a small paring knife, reserving skins. With tomatoes standing on stem ends, cut off outer layer of flesh (follow curve of tomato) from each side, leaving seedy interior and reserving flesh and interior (with juices) separately.
  • Make gelatin mixture:
  • Very lightly oil terrine, then line long sides and bottom with a sheet of plastic wrap, smoothing any wrinkles and allowing at least 2 inches of overhang on each side.
  • Whisk gelatin into cooled 1/2 cup broth and let stand 5 minutes for gelatin to soften. Add to hot broth, stirring until gelatin has dissolved. Put gelatin mixture in a metal bowl and quick-chill by setting bowl in an ice bath and stirring occasionally until cool.
  • Stir herbs into cooled gelatin mixture and continue to stir (in ice bath) until it has a syrupy consistency.
  • Assemble terrine:
  • Pour enough gelatin mixture into terrine to come 1/4 inch up sides. Put terrine in freezer 10 minutes to set gelatin.
  • Completely cover set gelatin with a layer of tomato, rounded sides down. Pour a little of cooled (but not set) gelatin mixture over tomatoes to just cover them. Continue layering tomatoes and gelatin mixture. (Work quickly to keep gelatin mixture from setting; if it begins to set, remelt over barely simmering water, then quick-chill in ice bath, stirring gently, until syrupy.) Pour a final layer of gelatin mixture over top, letting it seep into spaces between tomatoes (make sure gelatin mixture covers tomatoes).
  • Pour any remaining gelatin mixture into a shallow bowl and chill separately. Gently push down on surface of terrine to make sure there aren't any air pockets, then chill in refrigerator, covered, at least 8 hours.
  • Run a thin knife along short sides (ends) of terrine, then invert onto a cutting board or a platter, gently pulling on plastic overhang to help unmold (discard plastic wrap). Carefully slice terrine with an electric knife or a very sharp thin knife, using a metal spatula to hold outside of each slice steady and transferring each slice to a plate. Drizzle with a little olive oil and sprinkle with sea salt. Chop extra gelatin (from bowl) and serve on the side.

TOMATO TERRINE



Tomato Terrine image

Provided by Ian Knauer

Categories     Tomato     Appetizer     Brunch     Side     Low Fat     Backyard BBQ     Dinner     Lunch     Summer     Healthy     Party     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 18

2 carrots, chopped
1 leek, thinly sliced
1 celery stalk, chopped
1 shallot, halved
1 garlic clove
10 flat-leaf parsley sprigs
10 black peppercorns
3 fresh bay leaves (or 1 dried)
6 pounds large firm ripe tomatoes (a mix of colors but of similar size), peeled
1 teaspoon kosher salt plus more for seasoning
1 1/2 tablespoons unflavored gelatin
1/4 cup thinly sliced chives plus more
2 teaspoons red wine vinegar
Nonstick vegetable oil spray
Extra-virgin olive oil
Sea salt
Special Equipment
You will need two 8x4 1/2" loaf pans

Steps:

  • Bring first 8 ingredients and 3 cups water to a boil in a large saucepan. Reduce heat to medium and simmer until stock yields 1 1/2 cups, about 15 minutes. Set a fine-mesh strainer over a large measuring cup. Strain stock, discarding solids. Cover; keep hot.
  • Set a fine-mesh strainer over another measuring cup. Cut each peeled tomato into 4 wedges. Place wedges, cut side up, on a work surface. Cut away seeds and pulp from tomato and transfer to strainer. Place filleted tomatoes on a double layer of paper towels to drain; sprinkle with 1 teaspoon kosher salt. Pat tomatoes with more paper towels. Let stand for 30 minutes.
  • Press on seeds to yield 1/2 cup tomato juice. Sprinkle gelatin over juice; let stand for 10 minutes to soften. Add to hot stock; whisk vigorously to dissolve gelatin. Stir in 1/4 cup chives, vinegar, and kosher salt to taste.
  • Spray 1 loaf pan with nonstick spray; line with plastic wrap, allowing for a 3" overhang on each side. Smooth plastic to remove wrinkles. Pour 1/2 cup stock into pan. Chill until set, about 40 minutes. Arrange 1 layer of tomatoes in pan, pressing down gently, then drizzle 2 tablespoons stock mixture over. Repeat layering with remaining tomatoes and stock. Pour remaining stock over to fill pan. Cover terrine with plastic wrap. Place on a small rimmed baking sheet.
  • Place second loaf pan on top of terrine. Weigh down terrine by placing 2-3 small canned goods in top pan (some of liquid mixture in bottom pan may spill out). Chill terrine until set, about 6 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.
  • Uncover terrine; invert onto a platter. Remove pan and plastic wrap. Slice terrine; transfer to plates. Drizzle with oil and sprinkle with chives and sea salt.

HEIRLOOM TOMATO TARTINES WITH GARLIC-PARSLEY AIOLI



Heirloom Tomato Tartines with Garlic-Parsley Aioli image

You'll need a gorgeous ripe heirloom tomato for this summery open-faced sandwich. Cut a thick slice of it crosswise to reveal its trippy, tie-dye colors, and sprinkle on salt and pepper. Next comes our speedy aioli-smashed garlic and minced parsley stirred into your favorite store-bought mayonnaise. Layer it all on toasted brioche, and finish with sweet, crunchy pea shoots.

Provided by Greg Lofts

Categories     Food & Cooking     Lunch Recipes

Time 15m

Yield Makes 4

Number Of Ingredients 10

1/3 cup mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon minced garlic
Kosher salt and freshly ground pepper
1/4 cup finely chopped fresh parsley leaves
1/2 teaspoon finely grated lemon zest, plus 1 tablespoon fresh juice
4 thick slices brioche, lightly toasted
1 large heirloom or beefsteak tomato, cored and cut into 4 thick slices
Flaky sea salt, such as Jacobsen, and pea shoots or sprouts (optional), for serving
Extra-virgin olive oil, for drizzling

Steps:

  • In a bowl, stir together mayonnaise and Dijon. Sprinkle garlic with a pinch of kosher salt; mash to a paste with the side of a chef's knife. Stir into mayonnaise mixture, with parsley and lemon zest and juice; season with kosher salt and pepper.
  • Divide aioli evenly among toasted bread slices, spreading to edges. Top each with a slice of tomato; season with flaky salt and pepper. Top with pea shoots, lightly drizzle with oil, and season with more flaky salt; serve.

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