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Written by Chef Eric Haugen
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Tuesday, 24 August 2010 19:14 |
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 Makes 6 Servings
Ingredients:
48 each, Toybox Tomatoes (cherry tomatoes will work too)
2 ounces, Champagne vinegar
1/4 teaspoon, granulated sugar
4 ounces, extra virgin olive oil
1 teaspoon, shallot, minced
1 each Haas avocado, ripe
1 each, English cucumber, peeled, seeded, 1/2" dice
1 each, lime
30 each, coriander leaves
8 ears, sweet corn, husks removed
Kosher salt
Fleur de sel or sea salt
Fresh ground pepper
Method:
1. For the tomatoes, bring a large pot of lightly salted water to a boil. Have an ice bath ready. Add the tomatoes in four stages. This will prevent the water from cooling down by adding too many tomatoes at once. Once cooked for 25 seconds, remove and shock in an ice water bath. Once all tomatoes have been cooked, peel the skins. Peeling creates a better texture for the tomato, and also allows the marinade to penetrate the fruit.
2. Combine the Champagne vinegar, sugar, extra virgin olive oil, and shallot. Toss the tomatoes in the marinade and season lightly with kosher salt. Leave at room temperature until ready to serve. Allowing the tomatoes to warm slightly will release their natural sugars and flavors.
3. For the avocado, cut the avocado with a knife, lengthwise around the seed. Twist the avocado to separate into two halves. Tap the blade of your knife into the seed so it sticks, then twist to remove the seed. Use a large spoon to scoop out the avocado, leaving as whole as possible. Thinly slice the avocado and season with kosher salt.
4. For the cucumber, toss the diced pieces with the juice of one lime and season with kosher salt.
5. For the sweet corn pudding, cut the kernels off the corn and place in a blender. Puree and strain through a fine mesh strainer. Press the pulp using a spoon or ladle to extract all of the juice. Put the juice in a sauce pot and place over medium heat. Whisk the juice continuously, making sure to cover the bottom of the pan to prevent scorching. The natural corn starch in the vegetable will thicken the juice. Once a pudding like consistency, season with kosher salt and remove. Allow to cool.
6. To complete, place three small dollops of the sweet corn pudding on a plate. Toss eight tomatoes with a small amount of the English cucumber and a small amount of the marinade. Season with fleur de sel and fresh ground pepper (tomatoes tolerate more salt that most cooks realize). Arrange on the plate with the sweet corn pudding. Place the thin slices of avocado around the tomatoes along with five cilantro leaves per plate. Serve chilled. |
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Written by Linda Hayes
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Wednesday, 14 July 2010 00:30 |
At nearly 8,000 feet, Aspen's growing season is short, short, short. So when the farmer's markets kick in mid-June, fresh food-lovers flock to the stands. Last week, one of my favorite purveyors, Borden Farms, showed up with a few varieties of picture-perfect summer squash and zucchini that Guy Borden and his crew hauled up from Delta (farm country on Colorado's Western Slope). Bought some.
Next thing I know, one of my favorite restaurants, six89 in nearby Carbondale, sends out a message on Twitter (my, how word-of-mouth has come a long way!) about the Grilled Borden Farms Squash & Zucchini Bisque they've just added to their menu. Naturally, I had to get the recipe. Cook some up from a crop near you.
 Grilled Borden Farms Squash & Zucchini Bisque
by six89 Chef de Cuisine Bryce Orblom
Serves 6
1T vegetable oil
1 yellow onion, medium dice
1T garlic, minced
2 yellow squash
2 green zucchini
1 tsp ground cumin
1/2 cup Arborio rice
2 quarts vegetable stock
1 T lemon juice
salt & pepper to taste
Garnish: roasted tomatoes, fresh herbs, croutons
In a large pot, heat the vegetable oil over medium heat. Once hot, add the onion and garlic and cook for 2 minutes, or until they are soft and fragrant. Add the cumin, rice and vegetable stock and bring to a simmer.
In the meantime, slice the squash and zucchini lengthwise, 1-inch thick. Drizzle with oil, salt and pepper, and grill on high heat, turning once until both sides are lightly charred but not cooked completely through. Let cool enough to handle and cut into 1-inch dice.
Add the grilled squash and zucchini to the soup. Bring to a simmer. Remove from heat and, working in small batches, puree. Once pureed, add the lemon juice and salt and pepper to taste.
To Serve: In hot bowls, add finely chopped roasted tomatoes. Ladle the hot soup over the tomatoes and garnish with croutons and fresh herbs of your choice. |
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Written by Ann Shepphird
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Tuesday, 13 July 2010 23:06 |
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The first thing you notice about the new herb gardens at the Spa at La Costa is how beautifully manicured they are – so manicured, in fact, you wonder if they aren’t just for show. But, no, the mint is used in the Spa Café’s mojito (and, yes, you’ve gotta love a spa with a mojito on the menu) and the parsley and lemon thyme are used in the Warm Mediterranean Vegetables with Goat Cheese that Executive Chef Hans Wiegand has created for their new spa menu. The dish is also great for gardeners (or farmers market shoppers) who’ve got a surplus of zucchini, squash, eggplant, bell pepper, shallots and Roma tomatoes – or those looking to make a low-calorie dish filled with healthy vegetables.
 Warm Mediterranean Vegetables with Goat Cheese
1 zucchini diced ½ inch
1 yellow squash diced ½ inch
1 small Italian eggplant diced ½ inch
1 red bell pepper diced ½ inch
2 pc shallots small diced
8 pc vine-ripened Roma tomatoes diced ½ inch
15 lg basil leaves chopped
Salt, pepper, chili flakes to taste
1 tblsp chopped garlic
4 slices goat cheese
½ cup Panko bread crumbs
1.5 oz olive oil
1 tbls chopped parsley
1 tbls chopped lemon thyme
In a saucepan sauté the shallots and garlic for 2 minutes add all other vegetables and seasonings. Cook till vegetables are done for about 15 minutes. Check seasoning. Ladle the vegetables into a baking dish or individual baking dishes, sprinkle the Panko breadcrumbs on top and the goat cheese on top and bake until golden brown. |
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Written by Ann Shepphird
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Friday, 09 July 2010 15:49 |
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 You’ve gotta love a restaurant that a. has their own take on macaroni and cheese on the menu, b. uses it as a way to keep people from yakking into their cell phones while the rest of us are dining (the menu notes that the use of cell phones interferes with the dish’s taleggio sauce) and – perhaps most importantly – c. comes up with a sassy new take on a summer heirloom tomato salad. Chef Bill Bracken (pictured, left) and the Palm Terrace Restaurant at The Island Hotel in Newport Beach have done just that.
Here’s his take on a salad of baby heirloom tomatoes – together with hearts of palm, micro basil and (here’s the really sassy part) avocado ice cream. Baby Heirloom Tomatoes
with Hearts of Palm, Micro Basil and Avocado Ice Cream
Recipe courtesy of Chef Bill Bracken, Palm Terrace Restaurant and Lounge
Serves 4
¾ pound baby heirloom tomatoes
1 teaspoon fresh micro basil
2 teaspoons chopped shallot
½ teaspoon minced garlic
3 teaspoons lemon juice
¼ cup olive oil
Salt and black pepper to taste
3 ounces fresh hearts of palm, thinly sliced
1 cup Avocado Ice Cream (recipe follows)
Micro basil for garnish |
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Recipes 
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