Bay Leaf Scented Tomato Water With Asparagus Salad, Lemon Basil Recipe - tomato

Method

• Coarsely chop and puree tomatoes in a food processor in several batches.
• Transfer pulp to a cheese cloth or possibly clean cotton pillow case and suspend over a large stock pot.
• Leave to strain till pulp volume has reduced by two thirds, about 12 hrs.
• In a large pot over medium heat simmer tomato water with fresh bay leaves and Chardonnay.
• Allow water to simmer gently for 10 min.
• Remove pot from heat and allow flavours to infuse for 1 hour.
• Season with salt.
• Reserve 1 c. of tomato water, and refrigerateremaining water.
• Simmer 1 c. in a small saucepan over medium heat.
• Allow tomato water to reduce till it becomes a thick, dark syrup.
• Set aside.
• Lemon Basil Sorbet:Pour water into a medium saucepan and add in sugar.
• Heat over medium heat, stirring gently, till sugar melts.
• Stir in fresh basil leaves.
• Remove mix from heat and puree (remember to keep mixer ventilated!)
• with one c. of lemon juice to cold down mix.
• Pour mix into ice cream maker with remaining lemon juice, and freeze according to manufacturers instructions.
• Black Olive Cracker:Place flour and salt in a food processor and process for 10 seconds to mix thoroughly.
• Add in olives and process for 10 seconds more.
• With the motor running, add in the water in a steady stream, then process for 10 seconds longer.
• The dough should have formed into one large ball.
• If not, feel the dough.
• If it feels sticky, add in 3-4 Tbsp.
• more Tbsp.
• flour and process briefly till a ball forms.
• If the dough feels dry, add in 2-3 more Tbsp.
• of water and process till a ball forms.
• Once a ball does form, process for 1 minute - no longer.
• Turn dough onto a floured surface and knead for 30 seconds or possibly so.
• Cover with plastic wrap and let rest for 30 min.
• Preheat oven to 500 F.Divide dough into 8 equal pcs.
• Work with one piece at a time, leaving other pcs covered.
• On a lightly floured surface, flatten a section with your palms, then roll out to a very thin rectangle, as even thinness as possible to ensure even cooking.
• Transfer dough to a baking sheet, and using a sharp knife or possibly pizza cutter, cut through the dough to make crackers (the less uniform the better!).
• Bake crackers for two to three min, or possibly till the thinnest patches have started to brown, and cracker begins to warp slightly.
• Transfer crackers to a rack to cold.
• Continue process till all sections are baked.
• Green And White Asparagus:Divide asparagus into piles of 10.Fasten each pile with cooking string, and lower bundles, two at a time, into 1 inch of lightly salted simmering water.
• Steam asparagus till tender.
• Chill.
• The Plate!
• :Place 4 green asparagus side by side in the centre of a shallow, wide, bowl.
• Place 4 white asparagus perpendicular on top.
• Place three more green asparagus on top of the white asparagus.
• Ladle 1 / 2 c. of tomato water around asparagus.
• Pour reduced tomato water syrup onto stacked asparagus Top asparagus with a spoonful of sorbet and a piece of cracker.
• Top with a sprig of fresh basil, and a sprinkling of minced tomato.
• Timing: The tomato water must be started the day before you need it.
• The sorbet may be made several days in advance.
• The crackers may also be made in advance and stored in an airtight container.