I have less than 5 months until I get married. While terribly exciting – I’m also a bit nervous because, well, I lost my mind a little and decided I’m catering the reception myself.
So I’ve been testing my ideas to see what works and what doesn’t. Playing around with concepts and replications of dishes that have made memories.
This was my first stab at recreating a small bite that I had at a work meeting a few years ago. The chef had walked me through the steps of the dish, and I hope I did his process justice. Although, it’s been more than 2 years and I’m blonde – so nothing is a guarentee.
I will say though that Mike and Alora both loved it. The leftovers were brought to my parents and sister, and all three of them gave a thumbs up. If you knew my father, you’d know that is about as close to a miracle that I’ll ever get.
I hope you try it and enjoy it as much as we did.
Tomato Tartare (serves 4-6 as an appetizer)
- 1 pound of tomatoes (I used an assortment of heirlooms to make it purrty)
- 1 teaspoon salt
- 1 large shallot, minced as small as you can get it
- Chive-Lemon Creme Fraice (recipe follows)
Bring a pot of water to a simmer. As it’s heating, fill a large bowl with water and lots of ice. This is going to immediately stop the cooking process once the tomatoes are removed from the simmering water.
Carefully slice the stem end off of the tomatoes. Use a knife to slice a shallow ‘x’ into the blossom end of the tomatoe (the other side).
Drop the tomatoes in the simmering water for 10-15 seconds. Immediately remove and plunge in the ice water. Allow to sit until entirely cool. The skins will peel right off.
Remove the seeds from the tomato and dice into small 1/4 inch pieces. Put the tomatoes into a fine mesh strainer over a bowl. Sprinkle with the salt and toss. Allow to sit for an hour, to let water leech out of the tomatoes.
This will give the tomatoes a firmer and meatier consistency. What drains is called tomato water and can be used in salad dressings, cocktails, soups, salsas and so many other dishes!
To serve, fill a shot glass or small bowl with a small amount of tomatoes. Sprinkle with a tiny bit of shallots for crunch and spice.
Spoon the creme fraice on top – just a little bit.
Adjust the amounts depending on your taste and size of serving recepticle.
Chive-Lemon Creme Fraiche
- 3 Tablespoons Crème Fraîche
- 1 teaspoon freshly squeezed lemon juice
- 2 teaspoons finely chopped fresh chives
- fresh black pepper to taste
In a small bowl, combine all ingredients. Taste for seasonings and chill until ready to use.