For the Heirloom Tomato Consommé:
Amt Ingredient
2 qts. tomato stock
mirepoix
2 ozs. tomato paste
6 ozs. chicken breast
6 ea. egg whites
2 ozs. white wine
6 ea. basil stems
2 ea. garlic cloves
For the Tomato Compote:
Amt Ingredient
olive oil, to sauté
2 cloves garlic, minced
¼ ea. red onion, minced
1 ea. yellow heirloom tomato, peeled, seeded and chopped
2 leaves basil chiffonade
to taste 25-year-old balsamic vinegar
to taste salt and pepper
micro opal basil, for garnish
For the Tillamook Grilled Cheese Sandwich:
Amt Ingredient
2 ea. slices Tillamook cheddar cheese
2 ea. slices sourdough bread
1 tbsp. Dijon mustard
whole butter, to sauté
Procedure:
For the Consomme:
* Standard consommé procedure
* Completely chill after straining
* Adjust seasoning when chilled
* Reserve for service
For the Tomato Compote:
* Heat olive oil in small sauce pot
* Add garlic, red onion and sweat until soft without coloring
* Add chopped tomato and simmer until liquid is reduced and mixture is thickened
* Remove from the heat and chill
* Add chiffonade of basil
* Season with 25-year old balsamic, salt and pepper
* Reserve for service
For the Grilled Cheese Sandwich:
* Assemble sandwich with listed ingredients
* Heat sauté pan over medium heat
* Butter outside of sandwich and grill in pan until toasted. Chill.
* Once chilled, cut into 8 equal portions
* Reheat at service
Tell Us What You Think!
You must be logged in to post a comment.