RECIPES - Tomato Day 2008

A cooking demonstration at Tomato Day 2008,
Morningsun Herb Farm, by Annie Baker –
Makes 8 shortcakes
3 cups All Purpose flour
1/2 cup fine yellow Cornmeal
1 Tablespoon sugar
1 Tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
6 ounces cold butter, cubed
1 egg
1 1/4 cups heavy cream
In a medium sized bowl combine flour, cornmeal, sugar, baking powder, baking soda and salt. Stir to combine well. Add the cubed butter and mix with a pastry blender until the mixture looks like cornmeal. In a measuring cup, combine the egg and the heavy cream, stir with a fork to combine. Add the wet mixture to the baking mix and stir until the mixture is just combined. Do not over mix. Place the shortcake dough on a floured surface.
Pat down the mixture into a rectangle and roll out with a rolling pin to about 3/4 inch thick. Using a biscuit cutter cut out the shortcakes and place on a parchment lined baking sheet. Brush with heavy cream and sprinkle tops with crystal sugar. Bake at 350°F for 15-18 minutes or until golden brown.
Basil-Star Anise Syrup
1/2 cup sugar
1/2 cup water
1 star anise pod
6 basil leaves
In a small saucepan, combine the sugar, water and star anise and bring to a boil. Simmer until the sugar dissolves. Take it off the heat and add the basil leaves to the syrup. Push down on the basil leaves with a fork to submerge in the syrup. Let cool to room temperature. Remove the star anise and basil leaves.
Heirloom Tomato Filling
1 1/2 pints mixed-color cherry tomatoes
Kosher or sea salt
1/2 cup crème fraiche
Slice the cherry tomatoes in half or in quarter if large and put in a bowl. Sprinkle lightly with salt. Toss with the basil-star anise syrup.
To serve: Split the shortcakes in half and place the bottom half on a plate. Spoon tomatoes over the cakes and place a small dollop of crème fraiche on top of tomatoes. Place the top half of the shortcake on top of the crème fraiche at a slight angle. Garnish with basil leaf.

A cooking demonstration at Tomato Day 2008, Morningsun Herb Farm, by Cooking With Julie
A basil vinaigrette is served in a porcelaine spoon alongside each tomato; guests can drizzle it on to taste.
Makes 6 servings.
Adapted from Colin Cowie
1 cup (packed) fresh basil leaves (from 1 large bunch)
1/2 cup extra virgin olive oil
1 clove of garlic, minced
2 tablespoons fresh lemon juice
6 medium tomatoes with stems still attached
2 7-ounce balls fresh water-packed mozzarella cheese, drained, cut into 1/4-inch cubes
1/2 teaspoon kosher salt
1/4 cup extra virgin olive oil
2 tablespoons coarsely chopped fresh basil
6 fresh basil leaves
1. To make the dressing blend all ingredients in blender or food processor until basil is very finely chopped and is thick; season to taste with salt and pepper. (Can be made 6 hours ahead. Cover and chill.)
2. Cut 1/3 to 1/2 inch off stem-end of each tomato. Using melon baller, scoop out insides of tomatoes, leaving shells intact. Season the inside of the tomato with salt. Mix cubed mozzarella cheese, olive oil and chopped basil in medium bowl. Divide cheese mixture among tomato shells, packing gently.
NB: The tomatoes can be made 2 hours ahead. Cover tomatoes and refrigerate. Remove from refrigerator 1/2 hour before serving.

A cooking demonstration at Tomato Day 2008, Morningsun Herb Farm, by Cooking With Julie
Serves 8
2 teaspoons cumin seeds
4 tablespoons olive oil
2 garlic cloves, minced
2 large heirloom tomato, (about 12 ounces each) seeded and diced
3 cups corn kernels (about 5 large ears)
2 cups cooked black beans or 1 can (15 ounces) black beans rinsed and drained
Kosher salt and freshly ground black pepper
1. In a dry, medium non-reactive sauté pan over high heat, toast the cumin seeds. Stirring frequently, until fragrant, about 2 minutes. Let cool and grind in a spice grinder on in a mortar.
2. In the same pan, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute. Add the tomato and corn kernels and sauté for another minute. Add the black beans, ground cumin and season with salt and pepper. Serve warm, or cover and refrigerate for up to 2-3 days.
Adapted from: The Heirloom Tomato Cookbook, Mimi Luebbermann, 2006

A cooking demonstration at Tomato Day 2008, Morningsun Herb Farm, Cooking with Bill and Clara
2-3 slices of white bread
Generous 1 lb ripe tomatoes, skinned, seeded and diced
1 cucumber, peeled, seeded, and diced
1 green bell pepper, seeded and diced
3-4 cloves of garlic, peeled and diced
1/4 cup olive oil
2-3 tbsp wine or sherry vinegar
To garnish:
Cubes of white bread
Small cubes of tomato
Bell pepper, diced up small
Diced onion
Cubes of ham
Hard-cooked egg, diced up small
In food processor or heavy duty blender, combine bread, tomatoes, cucumber, green bell pepper, garlic, olive oil, salt, and vinegar well, until liquidized and smooth. Keep gazpacho base well chilled and serve with bowls of garnish.

A cooking demonstration at Tomato Day 2008, Morningsun Herb Farm, Cooking with Bill and Clara
2 1/4 cups Spanish extra-virgin olive oil
1 lb Idaho potatoes, peeled, quartered, and thinly sliced (about 4 cups)
2 tsp salt
1 Spanish onion, peeled and sliced (about 1 cup)
6 large eggs
Heat 2 cups of the olive oil in a sauté pan over medium flame. You’ll know the oil is hot enough for frying when a chunk of potato dropped in the oil jumps a little. Once the oil is hot enough, add the potato slices and fry on both sides until lightly browned and the edges are slightly crisp, about 10 minutes. Remove the pan from heat and strain the potatoes, reserving the oil. Season the potatoes with 1/2 tsp salt, and set aside.
In another sauté pan, heat all but 3 tbsp of reserved potato cooking oil over a medium low flame. Add onion and cook until slightly browned, about 8 minutes. Strain the onions and reserve.
Break the eggs into a mixing bowl and whisk them vigorously 3 or 4 times. The eggs should still keep much of their thick, gelatinous consistency. Add the potatoes and onions, plus the remaining 1 1/2 tsp of salt, and whisk together. Add the 3 tbsp of reserved potato cooking oil to a 6 inch sauté pan, and place over a medium flame. When oil begins to smoke slightly, add the egg mixture to the pan. As you pour in the eggs, shake the pan vigorously for 10 to 15 seconds to make sure the eggs come together. Then cook for 30 seconds without shaking. Lower heat and continue to cook for a few minutes. Flip the tortilla when the edges are cooked but the center is still wobbly. Place a plate over the pan and invert the pan and plate together so the tortilla winds up on the plate, raw side down. If the pan looks dry, add the remaining 1/4 cup of fresh oil. Return the tortilla to the pan by sliding it back in, raw side down. Continue cooking for another 60 seconds. Serve immediately.

A cooking demonstration at Tomato Day 2008, Morningsun Herb Farm, Cooking with Bill and Clara
Ciabatta or Foccacia, split lengthwise
Tomatoes, diced and drained
Basil, chiffoned
Parmesan cheese, finely grated
Pecorino Romano cheese, finely grated
Extra virgin olive oil
Kosher salt
Red pepper flakes
Tomato confit (recipe follows)
Tapanade (recipe follows)
Roast garlic puree (recipe follows)
Lightly brush ciabatta or foccacia halves with olive oil and sprinkle with kosher salt. Grill or bake ciabatta or foccacia halves until light golden brown. Mix tomatoes with basil, parmesan, pecorino, kosher salt and red pepper flakes. Spread roast garlic puree on bread, and spread a layer of tomato mixture across bread. Spread pieces of tomato confit evenly on bread. Spread dollops of tapenade evenly on bread. Grill on indirect heat or bake in oven at 450 degrees for approximately 7 to 10 minutes or until melted and lightly golden brown. Cut and serve hot.
Tomato Confit:
12 plum tomatoes
1/2 cup extra virgin olive oil
1/8 tsp freshly ground black pepper
2 tsp minced thyme
Preheat oven to 250 degrees. Bring a large saucepan of water to a boil. Fill a large bowl with ice. With a paring knife, cut out and discard the stem end of each tomato. Cut a small x on the opposite end and place the tomatoes in a large bowl. Pour the boiling water over the tomatoes and let them sit for about 15 seconds. The riper the tomato, the more easily the skin will peel. To check, lift a tomato and pull away the skin. As soon as it peels off easily from one tomato, drain the tomatoes and cover them with the ice to chill quickly.
Line a baking sheet with aluminum foil. Once the tomatoes have cooled, remove them from the ice and peel them. Cut them lengthwise in half and place cut side up on the baking sheet. Drizzle with olive oil and lightly sprinkle with salt, pepper, and thyme. Place the sheet in the oven and cook for 5 to 6 hours, or until the tomatoes are dried about halfway through; they will have shrunk but should still be moist. Let cool on the baking sheet. Layer the tomatoes in a storage container and pour the oil remaining on the baking sheet over the top. Refrigerate for up to one week.
Olives Nicoises en Tapenade:
8 oz (1 1/2 cup packed) pitted Nicoise olives
1/2 tsp Dijon mustard
1 tbsp drained nonpareil capers, preferably Spanish
1 boquerones anchovy fillet, cut into 3 pieces
1 tbsp minced garlic
1/2 cup extra virgin olive oil
1 tbsp minced Italian parsley
1 tbsp minced chives
Kosher salt
Freshly ground black pepper
Combine the olives, mustard, anchovy and capers in a food processor, pulse a few times, then scrape down the sides. Pulse a few more times, leaving the mixture a bit chunky. Add the garlic and pulse once or twice. Add ¼ cup of the olive oil and pulse, scraping down the sides as necessary, until the mixture is finely chopped. Transfer it to a bowl and stir in the remaining olive oil, the parsley, and chives. Season to taste with salt and pepper. Refrigerate for up to one week. Serve at room temperature.
Roast Garlic Puree:
Slice tops off whole garlic bulbs exposing garlic flesh. Place on baking sheet, drizzle a liberal amount of olive oil on the tops of garlic, and sprinkle with kosher salt. Bake uncovered in an oven at 400 degrees for 20 to 30 minutes or until the garlic is lightly golden brown and soft. Let cool, and squeeze garlic out of the skins. Blend garlic in a heavy duty blender or food processor with extra virgin olive oil and kosher salt.

1 teaspoon each of dried spearmint, peppermint, crushed rosehips, lemongrass; 1/2 tsp each of orange peel and raspberry leaf; dash of cinnamon (or purchase our ready -made tea blend!).
Mix ingredients together well. Bring cool water to a boil. Place 1 tsp of the tea blend in a tea infuser, pour 1 cup of boiling water over and allow to steep for 3 – 5 minutes, preferably in a covered container. For iced tea, allow to steep up to 10 minutes, then allow to cool to room temperature and add ice and a squeeze of lemon if desired.

This delicious and refreshing herbal iced tea was developed by Geraldo Castro, a Teaching Assistant Chef at the CIA (Culinary Institute of America ) Greystone Campus in Saint Helena
1 gallon water
5 oranges, sliced 1/8” thick
3 lemons, sliced 1/8” thick
3 limes, sliced 1/8” thick
1 large bunch lemon verbena
1 bunch mint
3 English cucumbers, sliced 1/8” thick
1 to 2 cups sugar, depending upon preferred sweetness
Combine all ingredients, stir, and allow to brew at room temperature for 4 hours. Pour over ice and serve. Alternatively, brew the lemon verbena and mint with the one gallon of water by bringing the water to a boil, adding the lemon verbena and mint, turning off heat and covering the pot for 15 minutes. Allow to cool, adding fruits, cucumber and sugar to taste, and allow to brew at room temperature for 2 hours.