On the days when I am not blogging about making a meal, I will post recipes from the cookbook. Ten in total. I challenge you to make one and post comments to my blog or FB page. These are just a small sampling of the more than 100 recipes developed by Patricia Wells at her home in Provence. Enjoy!
Chilled Evergreen Tomato Velouté
12 SERVINGS
EQUIPMENT: A BLENDER OR A FOOD PROCESSOR; 12 CHILLED GLASSES.
1 plump, moist vanilla bean
2 pounds ripe Evergreen or Green Zebra tomatoes, cored and quartered (do not peel)
1/3 cup extra-virgin olive oil
1 teaspoon fine sea salt
1. Flatten the vanilla bean and cut it in half lengthwise. With a small spoon, scrape out the seeds. (Reserve the pod for another use. I dry the pods and bury them in a large glass jar of sugar to flavor it.)
2. Combine all the ingredients in a blender or a food processor. Add 1/3 cup water and blend for a full 3 minutes, to create a thick emulsion. Serve very cold in glasses. (Store in an airtight container in the refrigerator for up to 3 days. Reblend at serving time.)
Click here to purchase:
Click here to purchase:
The vanilla bean sounds like a very interesting addition! Can't wait to try it.
ReplyDeleteI know what you mean. Also, I also like the idea of trying smaller batches using different types of olive oils--maybe an Italian, French and Portuguese to see how different it will taste.
ReplyDeleteWhere in Columbus, Ohio does one find plump, moist vanilla beans?
ReplyDelete@Anonymous- Penzey's Spices in Kenny Center (at Kenny/Henderson) sells both Mexican and Madagascar vanilla beans (and extract) among other exotic and rare spices. Affordable too. I've never had a problem buying vanilla beans from Williams Sonoma. Hope this helps.
ReplyDeleteGreat blogging! Thanks so much!
ReplyDeleteThanks Patricia! Great cookbook.
ReplyDeleteWell emm i pas, i'm still young and i'm still healthy, eat well and do exercise, but well someday maybe haha
ReplyDelete