Jul 30, 2009 11:19 am US/Pacific
Yellow Gazpacho and Ratatouille
Yellow Gazpacho and Ratatouille
GAZPACHO
1 TBS. CUMIN SEEDS
1 TBS. CORIANDER SEEDS
1 TBS. CELERY SEEDS
6 RIPE YELLOW BEEFSTEAK TOMATOES, ROUGHLY CHOPPED
3 CUCUMBERS, PEELED, SEEDED, AND ROUGHLY CHOPPED
3 YELLOW PEPPERS, CORED, SEEDED AND ROUGHLY CHOPPED
2 RED ONIONS, ROUGHLY CHOPPED
1 BUNCH CILANTRO, ROUGHLY CHOPPED
1 JALAPENO PEPPER, SEEDED AND CHOPPED
2 CUPS SHERRY VINEGAR
1 CUP EXTRA VIRGIN OLIVE OIL
TABASCO, SALT AND PEPPER TO TASTE
To make the Gazpacho: Toast the cumin, coriader, and celery seeds in a nonstick skillet until aromatic. Cool, and then grind in a spice grinder until fine. Combine all of the ingredients except Tabasco, salt, and pepper in a bowl and marinate overnight. Puree in a food processor, and strain out pulp. Season with Tabasco, salt, and pepper; refrigerate.
RATATOUILLE
1 TBS. CANOLA OIL
1 RED BELL PEPPER, FINELY DICED
1 YELLOW BELL PEPPER, FINELY DICED
1 EGGPLANT, FINELY DICED
1 YELLOW SQUASH, FINELY DICED
1 ZUCCHINI, FINELY DICED
1 RED ONION, FINELY DICED
3 CLOVES GARLIC, FINELY CHOPPED
SALT AND PEPPER TO TASTE
2/3 CUP PREPARED TOMATO SAUCE
1/4 CUP FINELY CHOPPED FRESH BASIL
1 OR 2 CORN TORTILLAS
To make the Ratatouille:
Heat oil in a 10-inch saute pan. In small batches, saute vegetables until slightly brown and crispy. Remove and place into a mixing bowl. Season with garlic, salt, and pepper to taste. Bind with tomato sauce and basil. Heat oven to 350 degrees F. Cut the corn tortilla into 1/2 inch strips. Place on a baking sheet and top with another. Crisp for about 10 minutes; cool.
GARNISH
1 SCALLION, JULIENNED
How to Plate: Fill a large wine glass about one-third to one-half full (depending upon the size of the glass) with Gazpacho and float a teaspoon of Tatetouille in the center with the scallion julienne. Place a 1 and 1/2 X 3-inch ring mold in the center of a side plate. Carefully fill mold with Ratatouille and pack to remove any excess liquid. Let set momentarily, then carefully slide a turner underneath and transfer to a dinner plate; remove mold. Add two corn tortilla strips as garnish. Serve immediately.
Serves 6 to 8
Evan's Kitchen & Catering
in the 57th Antique Row
855 57th Street, Suite C
East Sacramento
916-452-3896
http://chefevan.com/
(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)
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