Monday, August 8, 2011

Summer's Bounty

I had been doing really well with my struggle with Food Magazine Addiction (Foozing for short) but bon appétit crushed my will power with this August issue cover. Holy mac and cheese, look at that pie!! Pie and a blt? You know I couldn't resist.

August BA

The pies (peanut butter honeycomb or lime & blackberry Italian meringue) will have to wait until sufficient time has passed for me to recover from peach soufflés and peach ice cream before I crank up another sweet dessert. No, what really caught my eye was the article about tomatoes. It contained at least three recipes I just had to make. The first was the Tomato Terrine. If you've been overrun by your garden's tomato plants, this is the recipe for you.

tomatoes1

Of course it involved peeling six pounds of tomatoes so if you're tomato boiling and peeling adverse, maybe not. Then there's the filleting of the six pounds of tomatoes. And the straining of the seeds, making the broth, chilling and layering the tomatoes.

tomato terrine3

I will admit, it is work intensive. But for me, it was worth it. Now I'm sure some good folks out there are reaching for the queasy button because historically, gelatin has resulted in some interesting creations.

See, this is why I could never get a man, my inability to make gelatin desserts with nipples or...

...agree to gelatin Quickies.

Still I would give this recipe a chance. The stock is incredibly flavorful and the resulting dish is a wonderfully cool accompaniment to grilled fish.

tomato terrine1

I will say that I might change up the recipe a bit next time. I would probably use a loaf pan that's a little tall than wider and make a little bit more stock and use 2 tablespoons of gelatin. When cutting my layers split apart but with more gelatin stock and chilling after each layer might fix that. Other than that the flavor is a knockout.

tomato terrine2

14 comments:

MakingSpace said...

I don't usually click through to the actual recipes, preferring to read your descriptions. But this one had me intrigued. I can't imagine how much work that was!! The result was certainly lovely...

Dani said...

You da queen!

Dani said...

I love the color of the terrine. So summery.

Big Shamu said...

Yes MS, lots of cutting and peeling. But worth it.

Dani, you can't imagine how vibrant it is. I should have thrown some green tomatoes in the mix.

Susan said...

G-O-R-G-E-O-U-S, gorgeous !!
(sung in a very high pitched voice)

ya know I'm waiting on the chocolate, peanut butter, honeycomb pie.

My latest low carb diet online food porn - so drooling watching this, oh my the lemon meringue donut stop !!!!

beware

http://foodcurated.com/2011/03/dough-donuts-a-far-cry-from-the-old-fashioned/

Big Shamu said...

I do love me some donuts. Lemon filled are a particular fav.

So we're voting on the pies, Susan Says Chocolate, peanut butter, honeycomb pie?

I feel a survey coming on....

MakingSpace said...

Big fan of anything berry over here. Not so much into the meringue or cream genre. Survey - bring it!

Dani said...

peanut butter

MakingSpace said...

Dani. Recipe. Stat.

OK clearly this needs to be not just a survey but also a sharing of recipes. Dang I'm hungry now.

Terry and Linda said...

You are a food artist!

Linda
http://coloradofarmlife.wordpress.com
http://deltacountyhistoricalsociety.wordpress.com

Big Shamu said...

Come back later Linda and vote for Pie.

Dani said...

I pretty much eat any type pie. Just NOT PECAN! *shudder*

Dani said...

Like donuts too.

Melissa said...

Beautiful! My mom's friend left some fresh toms in her car during the heatwave, and they peeled themselves!