Ingredients
For vegetable broth:
- 4 1/2 lb mixed heirloom tomatoes (2 to 2 1/2 inches)
- 8 cups water
- 1 medium onion, finely chopped
- 2 medium carrots, finely chopped
- 2 celery ribs, finely chopped
- 2 medium zucchini, finely chopped
- 1 ear of corn, kernels removed (reserve cob)
- 1 large turnip, finely chopped (1 1/2 cups)
- 4 large fresh shiitake mushrooms, chopped
- 1 bunch parsley (leaves and stems), chopped
- 1/2 cup mixed chopped herbs such as basil, tarragon, and chives
For gelatin mixture:
- 3 tablespoons unflavored gelatin (from three 1/4-oz envelopes)
- 1/2 cup mixed chopped herbs such as basil, tarragon, and chives
Description
Using His Artist's Eye, Food Editor And Stylist Paul Grimes Transformed The Usual Free-form Summer Tomato Salad Into A Showstopping Terrine With Structure And Elegance.
Gourmet Magazine
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