Le Cellier Tomato Stack Recipes

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SLICED HEIRLOOM TOMATO STACK WITH BLUE CHEESE



Sliced Heirloom Tomato Stack with Blue Cheese image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

2 cups buttermilk
2 cups Arborio Rice coating, recipe follows
6 red onions, thickly sliced, loosely separated into rings
8 cups peanut oil
4 vine-ripened tomatoes
Gray salt and freshly ground black pepper
Extra-virgin olive oil, to drizzle
1/2 cup basil leaves, julienne
Balsamic vinegar, to drizzle
1 cup crumbled blue cheese, frozen
Onion Rings:
1 cup Arborio rice
3 cups all-purpose flour
1 cup semolina
2 tablespoons table salt
1 teaspoon freshly ground black pepper

Steps:

  • Pour buttermilk into a shallow bowl. In a separate bowl spread out the rice coating. Take onion rings and coat with buttermilk, and then cover with coating, shaking off excess. Place coated rings on a tray.
  • In a large deep saucepan, heat peanut oil to 375 degrees F. With a slotted wire spoon, carefully lower the coated rings into pan to fry. Do the rings in small batches to allow oil to remain a consistent temperature. Place fried rings on a paper towel on a tray to dry.
  • Tomato Stack:
  • Cut a small slice from the bottom of the tomatoes - enough so that they will stand. Slice the tomatoes into 1/2-inch thick slices (about 2 or 3), leaving the stem on top.
  • Season the slices with salt and pepper to taste, drizzle with olive oil.
  • Place the basil leaves in between the tomato slices, and re-stack tomato. Serve re-stacked tomatoes around a larger stack of onion rings in center of a large serving plate. Drizzle more olive oil and balsamic vinegar. Grate the frozen blue cheese over top.
  • Grind the rice in a blender until very fine. Put it in a bowl and add the all-purpose flour, semolina, salt and pepper. Toss until well blended. Store in a sealed container in the freezer for maximum freshness.

SLICED HEIRLOOM TOMATO STACK WITH MOZZARELLA CHEESE



Sliced Heirloom Tomato Stack with Mozzarella Cheese image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 4

4 vine ripened tomatoes
Gray sea salt and freshly ground black pepper
1 (4-ounce) ball fresh mozzarella
1/2 cup extra-virgin olive oil, to drizzle

Steps:

  • Cut the bottom of the tomatoes enough so that they will stand. Slice the tomatoes into 1/2-inch thick slices (about 2 or 3), leaving the stem on top.
  • Season the slices with salt and pepper, to taste.
  • For each tomato, top the bottom slice with some of the cheese. Repeat with the remaining slices, and build the tomato to its original form, finishing with the top. Top with a drizzle of olive oil, if desired.

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