(From the Kitchen: See article about Bryan Zupon below.)
Heirloom Tomato Salad with Sottocenere Panino
Serves four
For the tomato salad:
4 small heirloom tomatoes, (approximately 2 to 4 ounces each; a variety of colors is preferred)
Sea salt (Kosher or table salt can be substituted)
1 teaspoon sherry wine vinegar (balsamic vinegar can be substituted)
1 tablespoon Manni extra-virgin olive oil (other high-quality olive oil can be substituted)
Fresh micro-basil (regular basil can be substituted if cut into a fine chiffonade)
For the panini:
4 slices airy white bread, crusts removed
2 ounces Sottocenere al tartufo, cut into 1/4-inch slices (other semi-firm cheeses, such as an aged cheddar, comte, or gruyere can be substituted)
1 tablespoon butter
1. Place tomatoes in a 2- to 3-quart saucepan and fill with water to cover. Remove the tomatoes to a cutting board and bring the water to a boil over high heat. Add the tomatoes and blanch over high heat for approximately 30 seconds.
2. Drain the tomatoes with a colander and immediately place in a large bowl filled with iced water. After 1 to 2 minutes in the water, remove the tomatoes. Using a paper towel for added grip, carefully removed the skin from the tomatoes. The skin should come off quite easily. If not, prepare another saucepan filled with boiling water and blanch for another 30 seconds.
3. Once the tomatoes are peeled, remove the hard stem area with a paring knife. Cut the tomato into quarters, taking care not to damage the flesh or squeeze out too many seeds. Place the quartered tomatoes into a large mixing bowl and season with sea salt, approximately 2 heavy pinches. Add the vinegar and the olive oil. Gently mix, and again taking care not to damage the flesh or squeeze out too many seeds. Set aside. The tomato salad can be made up to 4 hours in advance and stored in the refrigerator.
4. When ready to serve, heat a large nonstick skillet over medium-high heat. Place two slices of the bread onto a cutting board and top with enough cheese to cover. Place the two remaining two slices of bread on top of the cheese.
5. Place the butter into the now hot pan and wait until the butter begins to foam. Add the two sandwiches and cook until golden on one side, approximately 3 minutes. Flip and cook an additional 2 to 3 minutes. Both sides should be golden and the cheese should be melted. Remove the sandwiches to a cutting board and cut in half.
6. To plate, arrange 4 slices of tomato in a mound at the center of a plate and garnish with additional sea salt and the basil. Place one, still-warm panino atop each mound and serve immediately.
Sunchoke-Chorizo Puree
Serves four, an accompaniment to beef, lamb, pork, and other meats
1/2 pound sunchokes, peeled and cut into uniform 3/4-inch pieces
2 tablespoons grapeseed oil (olive oil can be substituted)
Salt
2/3 ounce smoked, dried chorizo sausage, roughly chopped
1 tablespoon butter
2 tablespoons heavy cream
3 tablespoons chicken stock (prepackaged chicken or vegetable broth can be substituted)
1/4 cup whole milk, plus additional milk as necessary
Black pepper
1. Preheat the over to 425 degrees. Place the sunchokes, oil, and two pinches of salt in a large mixing bowl and toss all ingredients to coat. Arrange sunchokes in an even layer on a sheet pan lined with aluminum foil or parchment paper. Roast for 20 minutes, or until the edges are golden and the sunchokes can be easily pierced by the tip of a paring knife. Remove from the oven and set aside.
2. In a 2- to 3-quart saucepan, heat the butter, cream, chicken stock, and milk over medium-low heat until the liquid reaches a simmer. Add the sunchokes and increase the heat to medium. Cook for an additional 5 minutes, or until the sunchokes are very soft.
3. In a small skillet, brown the chorizo over medium-high heat, approximately 3 minutes. Remove chorizo and any rendered fat from the skillet and set aside.
4. In the jar of a kitchen blender, add the sunchokes and half of their cooking liquid and the chorizo with rendered fat. Season to taste with finely ground black pepper. Process with lid firmly in place for at least 5 minutes. Remember to take care when pureeing hot liquids. If the mixture does not turn easily in your blender or seems too dry, add the remaining cooking liquid and additional milk as necessary. The puree is finished when it is velvety smooth and has taken on some air. Pass through a fine chinois or tamis if desired.
Bryan's note: Spanish chorizo sausage can be found in the delicatessen section of select whole foods locations, at many Hispanic grocery stores, and at LaTienda.com.
What Is a Sunchoke?
Another, more familiar name for "sunchoke" or "sunroot" is "Jerusalem artichoke." It is of the species Helianthus tuberosus, a native sunflower found in eastern North America, from Maine, west to North Dakota, and south to northern Florida and Texas. It's related to the ornamental sunflower and is cultivated around the temperate world for its edible, slightly sweet tuber. Sunchoke in its raw form looks like a gnarled finger potato.
More Z Kitchen Recipes?
If you'd like to have two more of Bryan's recipes, please email me with a fax number and I'll send them to you.
They are: 1. Red Snapper with Braised Fennel, Raisins, and Candied Olive Crumble, and 2. Seared Scallop with Braised Short Rib Ragout, Cauliflower, and Maitake Mushrooms.
The Kitchen
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