|
The Historic Lewes Farmers Market invited me to help judge the Tomato Festival Recipe Contest last week, along with three local chefs: Aaron Miller from The Buttery, Richard Steele of Café Azafrán and Mike Pelrine of Béseme (see photo). We were asked to select winners from among 20 entries across four categories: hors d’oeuvres, appetizers, entrées and desserts. As you may imagine, we had a challenging morning.
The first criteria was taste – how well did the ingredients work with the seasonings and preparation to deliver ideal flavor and texture? Next, we considered if it was “market fresh” – did the cook include fresh ingredients available at the farmers market? Finally, we evaluated how the tomatoes were featured – did they play a starring role?
The farmers market volunteers opened the judging by serving us several dishes still warm from the oven: Eggs in Purgatory, Stuffed Tomatoes, Roasted Tomatoes and one of the Grand Prize Winners – Tomato Pie. We enjoyed the creaminess of the cheesy top layer and bright tomato flavor seasoned with just enough garlic to get your attention. Janet Lank shared her recipe and we learned the secret ingredient to its silky texture: mayonnaise whisked into grated cheese.
There were several cold dishes in the appetizer and hors d’oeuvres categories, including bruschetta, soups, salsas and relish. The two winning salads earned praise (and taste points) for highlighting the signature flavors and colors of heirloom tomatoes. Heirlooms are tomato varieties that have been grown from seed passed down through the generations, typically for more than 50 years. These are not like the grocery store specimens, those vapid-flavored hybrids designed for consistent shape and size, able to endure automated harvesting and long-distance shipping. Heirlooms are oddly named, imperfectly shaped, unusually colored and remarkably flavorful summer treasures.
Perhaps the heirloom names like Brandywine, Green Zebra, White Rabbit or Black Prince are what inspired Bob Hyberg to call his winning recipe “No Name Dressing” (see photo). He combined roasted cherry tomatoes, feta cheese and seasonings into a tasty sauce, perfect for drizzling over thick tomato slices, as a zesty dip for fresh vegetables, or a creamy dressing for fresh salad greens.
Each of us shared our reactions to our favorites and quickly reached agreement. First prize in the dessert category and the First Place Grand Prize went to Don Tilton’s Tomato Sorbet (see photo) for the lovely balance of texture and flavor. His key to the intense tomato essence is draining the juice from pureed tomatoes overnight. Barely sweet and pleasantly tart, this refreshing treat would be a menu highlight at your next dinner party.
I’ve included the three winning recipes. For some inventive and tasty ideas from the other entrants, visit historic www.lewesfarmersmarket.org. And, if you’re ever invited to judge a recipe contest, be sure to skip breakfast!
Don Tilton’s Tomato Sorbet
2 C chilled water
1 C tomato water*
2 T superfine sugar
2 T lemon juice
Whisk together all the ingredients, stirring until the sugar is completely dissolved. Transfer mixture to ice cream machine and freeze according to manufacturer’s instructions. Spoon into bowls and garnish with fresh basil and raspberry. Yield: 6 servings.
*Note: to prepare tomato water, puree ripe tomatoes and place the mixture in triple-ply cheesecloth. Set the bundle over a bowl and allow puree to drain at room temperature overnight.
Janet Lank’s Tomato Pie
9-inch deep-dish pie shell, prebaked
4 large tomatoes, peeled and sliced
8 to 10 fresh basil leaves, chopped
1/3 C chopped green onion
1/2 T minced garlic
salt & pepper to taste
1 C grated mozzarella cheese
1 C grated Cheddar cheese
1 C mayonnaise
Preheat oven to 350 F. Layer tomato slices in pie shell; scatter basil, green onion and garlic on the tomato. Sprinkle with salt and pepper to taste. In mixing bowl, whisk together grated cheeses and mayonnaise; spread evenly over the tomatoes. Bake until lightly browned, about 30 minutes.
Bob Hyberg’s No NameTomato Salad Dressing & Dip
10 cherry tomatoes
2 green onions
1 t fresh ground pepper
1 T olive oil
1 C Feta cheese
2 T fresh Thyme
Preheat oven to 425 F. Cut tomatoes in half and remove seeds; trim green onions. Line an 8 x 10 pan with foil. Place tomatoes and onions in pan; sprinkle with pepper and drizzle with olive oil. Roast for 6 minutes; turn and roast an additional 5 minutes. Remove from oven and cool. Mince onions; combine with tomatoes and pan drippings in a blender. Add Feta and process until smooth. Add thyme, blending until thyme is minced. Chill before serving; garnish with fresh basil chiffonade.
Send your questions, suggestions and recipe ideas to capeflavors@comcast.net
|
