Saturday, August 28, 2010
On my plate: roasted mini two color squash, patty pan, baby eggplant, orange and red bell peppers, heirloom tomatoes from the Castlegarth farm + some from our garden, arugula, lemon goat cheese, smokey golden tomato sorbet, herbed pink tomato sorbet.
Remember that I received beautiful heirloom tomatoes?
A lot of them were eaten raw, I find it is how I enjoy them most.
Some of the large misshapen ones were made into sorbet. Such intense flavor, a fantastic addition to any plate.
My obsession with sorbet started about 5-6 years ago.
We had a very expensive addiction to Benny's Bistro for breakfast. Their menu changes every 3-4 months, so you can stick to the same for awhile - which is exactly what I did. I had the roasted vegetable plate every single visit. On my plate were melt-in-your-mouth roasted eggplant, zucchini, peppers, some goat cheese and tomato sorbet to top it off. When it got taken off the menu I was devastated.
One day, I saw a job posting for a cook position at the Bistro. I was beyond excited.
I gathered all my courage, applied & was hired. Oh, I was soooooo happy.
It actually lasted two brunch shifts. The chef at the time really discouraged me about taking the job as he assured me that I would get bored quite quickly, the menu being the same for so long and me only being a line cook, coming in for service and that's it...
The most surprising thing he said to me: he of course remembered me as a client, and then he started laughing... I was the only one who ordered that roasted vegetable plate of the dozens of people who ate there every weekend. He wondered what odd person would order that over and over again for breakfast.
For the goat cheese
1 tiny brick of goat
herbs: chives, oregano, basil
lots of freshly ground pepper
Juice of half a lemon
For the smokey golden tomato sorbet
1 smoked yellow bell pepper
2 Tbsp caramelized vidalia onion
2 huge golden tomatoes, seeded, skin removed
1 tsp siracha
Pinch of espelette
For the herbed pink tomato sorbet
2 large pink tomatoes
1 handful of herbs (I put basil, oregano, a bit of chives)
The sorbets are really easy - whizz the ingredients and then put in a very fine mesh strainer or cheese cloth for a few minutes to remove a bit of the water. Freeze and when ready to use, scrape with a fork. Possibilities are endless, experiment, play with ingredients... Keep in mind that if you have really good tomatoes like I did, not much needs to be added!