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The new chef at the Rosewood Mansion on Turtle Creek shares a great summer recipe. Chef Sebastien Archambault makes an heirloom tomato panzanella salad with goat cheese, Texas peach and sherry vinegar.
Heirloom Tomato Panzanella Salad
3 large heirloom tomatoes (one of each color): yellow red green (emondee)
3 heirloom tomatoes sherry yellow red green (charred)
1 pearl onion cut in half (charred on the grill)
1 large peach diced
4 teaspoons of Sherry vinegar pearls
12 slices of Duck prosciutto
12 small Goat cheese croquettes
1 Scallion sliced in bias
4 leaves Mint chiffonade
4 leaves Basil chiffonade
6TBS Panzanella Vinaigrette
Panzanella Vinaigrette
30 g shallots
10 g ginger
30 g garlic
40 g Fresno pepper
50 g red wine vinegar
30 g Dijon mustard
5 g salt
100 g e.v.o.o
200 g tomato reduction
Combine shalots, ginger, fresno, red wine vinegar, mustard, salt and tomato reduction in a blender, mix well than emulsify the e.v.o.o. Label and store in deli container.
Tomato Reduction
20 roma tomatoes
75 g salt
25 g sugar
Thyme
Garlic
e.v.o.o
Cut tomatoes in half, season with salt and sugar. Place tomatoes upside down in pan. Wrap with foil. Cook at 200- 250 for 1-2 Hours until smashed, with lots of water in the pan. Remove tomatoes to a perforated pan and press with weight on top. Collect all jus, strain with chinoix. Reduce until nice consistency and nice flavor. Season well, emulsify with e.v.o.o
Sherry vinegar Pearls
2 l canola oil (best oil for caviar)
300 g sherry vinegar
3.8 g agar
Place canola oil in Bain Marie; place Bain Marie in half deep pan full of ice water. Place in freezer for 30 minutes.
Use a micro scale to measure agar (accurate measurement is a fundamental technique to achieve the caviar) 3.8 agar (Be accurate with measurement.) Use also a regular scale for measuring the sherry vinegar 300 g.
Add liquid in pot, on medium heat, whisk in slowly the agar, do not incorporate air, or the caviar will not sink down and will float up. Stop whisking, let mixture came to activate the agar, when all is foaming.
Pour liquid into squeeze bottle and ice bathe to cool room temp. Drizzle consistently the sherry mixture into the oil. Some caviar will stay on top, take a mini chinoix and rotate to sink them. Let the caviar stay down until it solidify.
Strain and store cold.
LINK: www.rosewoodhotels.com