July 17–24, 1997

food|CP Food Summer '97

Killer Tomatoes

Quick Chilled Tomato Basil Soup

Serves 4

Ingredients:

8 red heirloom (Brandywine) tomatoes OR

16 ripe plum tomatoes cut into quarters *

small bunch fresh basil

2 cloves garlic

1/4 cup extra virgin olive oil

salt and pepper to taste

Directions:

Place half of the tomatoes, garlic, basil and oil into a blender and puree until smooth. Pass the soup through a fine strainer to remove the seeds. Repeat this process with the remaining ingredients. Season to taste with salt and pepper and serve cold.

*For a soup duo, replace half of the tomatoes with yellow tomatoes. Blend the yellow and red tomatoes separately.

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Crab and Tomato Napoleon with Goat Cheese Vinaigrette

Serves 4

Ingredients:

1 tbsp fresh basil, chopped

1 lb jumbo lump crab (pick through for shells)

2 large ripe tomatoes

small shallot, minced

4 oz goat cheese, crumbled into small pieces

3 tbsp Champagne vinegar

1/4 cup chicken stock

1/2 cup vegetable oil

1/4 cup olive oil

1 tsp sugar

salt and pepper to taste

1/4 lb young arugula or fresh watercress

1 tbsp extra virgin olive oil

1 tsp lemon juice

Directions:

Place half of the goat cheese, the vinegar, chicken stock and shallot in a blender and blend until smooth. Add the vegetable oil, olive oil and sugar. Pulse the blender twice, season with salt and pepper and set aside. In a bowl, toss together crab meat with three-quarters of the vinaigrette, the remaining goat cheese and the basil. Check for seasoning. Slice the tomatoes into 12 slices and season each slice with salt and pepper. On four plates, place a slice of tomato in the center. Divide the crab meat mixture in another slice of tomato on top. Divide the remaining crab meat and repeat the process. Toss the arugula with the extra virgin olive oil, lemon and salt and pepper to taste. Top each tomato stack with a handful of greens. Drizzle with remaining vinaigrette around each plate and serve immediately.

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Fresh Oysters Topped with Bloody Mary Sorbet and Peppered Vodka

Serves 4

Ingredients:

1 pint Bloody Mary mix

1/4 cup sugar

1/4 cup water

16 freshly shucked oysters left in the shell

1 1/2 ounces peppered vodka

celery leaves (optional)

Directions:

Dissolve sugar in water over medium heat then add to Bloody Mary mix. Freeze this mixture in an ice cream maker, following instructions for sorbet. Place in freezer to harden. Place oysters in shell on serving tray. Top each oyster with a small scoop of the sorbet and add a couple of drops of the vodka on top. Serve immediately.