>> Recipes of Summer 2008

As published in article entitled: A Perfect Pair
Smooth Gazpacho of Ms. Madelyn’s Tomatoes
With Corn Bread Madeleine, Basil Crème Fraiche and Mozzarella Brunoise
From Executive Chef Ross Riddle, formerly of La Galleria

Soup Ingredients

7 medium-sized ripe tomatoes, coarsely chopped
2 garlic cloves, crushed
1/2 medium-sized sweet onion, coarsely chopped
1 red bell pepper, coarsely chopped
2 medium-sized cucumber, peeled, seeded and coarsely chopped
2 tablespoons sherry vinegar
2 tablespoons balsamic vinegar
1 cup extra virgin olive oil
1-1/2 cups day old country-style loaf bread, torn into pieces
1 cup water
2 tablespoons fresh parsley
2 tablespoons fresh cilantro
1 tablespoon fresh basil
Salt and pepper

Garnish Ingredients

4 tablespoons crème fraiche
1/2 bunch fresh basil
3 tablespoons fresh mozzarella

Other Ingredients

Cornbread
Extra virgin olive oil

Soup Method

In a large bowl, combine tomatoes, garlic, onion, pepper, cucumber, vinegars and oil. In a separate bowl, soak bread pieces in water for 10 minutes. Combine the two bowls, add herbs and puree in blender in batches until smooth and creamy. Use additional water as needed to achieve desired consistency and adjust seasoning with salt and pepper to taste. Chill well in refrigerator before serving.

Garnish Methods

Mince basil with a very sharp knife and fold in a small bowl of crème fraiche until incorporated. Set aside. For mozzarella, cut into a small even dice.

To serve, add crumbled cornbread in center of soup, add dollop of basil crème fraiche, sprinkle mozzarella dice around bowl and drizzle with fruity olive oil.

Mustard Grilled Tuna
With Artichoke and Green Lentil Salad, Country Olive Vinaigrette
From Executive Chef Ross Riddle, formerly of La Galleria

Tuna Ingredients

6 8-ounce sashimi-grade tuna fillets, cut 1-1/4 inch thick
1/4 cup Dijon mustard
2 tablespoons honey
2 tablespoons olive oil
1 tablespoon soy sauce
1 tablespoon red wine vinegar

Tuna Method

In a bowl whisk mustard, honey, oil, soy and vinegar. Marinate tuna in mixture in refrigerator an hour or two prior to grilling. Can be grilled indoors or out.

White Chocolate Marscarpone Mousse
With Rosemary Grilled Peaches
From Executive Chef Bobby Huber

Mousse Ingredients

1 cup whipped cream, stiff
1 cup marscarpone cheese, room temperature
8-oz. white chocolate, melted

Grilled Peaches Ingredients

1 cup water
1 cup sugar
2 peaches halved with pits removed
4-oz. fresh rosemary leaves

Dried Peaches Ingredients

1 peach, sliced paper thin
1/4 cup water
1/4 cup sugar
1 teaspoon white vinegar

Mousse Method

Blend the white chocolate with marscarpone cheese. Gently fold in the whipped cream. Refrigerate until assembly.

Grilled Peaches Method

Combine water, sugar and rosemary and bring to a boil. Place peaches in liquid for exactly one minute. Remove peaches and set aside. Continue boiling sugar mix until it reaches 225F on a candy thermometer. Take off heat and carefully puree in a blender. Strain and set this simple syrup aside at room temperature. Grill peaches on an indoor or outdoor grill until grill marks are achieved. Set aside.

Dried Peaches Method

Combine water, sugar and vinegar and bring to a boil. Take off heat. Dip each sliced peach in mixture and place evenly spaced on a Silpat-lined baking sheet. Cook at 200F for about an hour and a half until they are dry and crispy.