emulsion « Tag

Posted on 08 January 2012 by tomatocasual.com

Corn and Tomato Emulsion

By David Harbilas

Emulsified sauces are a lot of fun, because they sound very impressive but are very easy to make.

They also have a very rich flavor and a silky texture, due to the use of butter.

If you’re health conscious they can be made with olive oil, though the flavor is much different and more akin to a vinaigrette, which is itself an emulsified sauce when made like this.

This recipe, like the corn and tomato gazpacho, makes use of a corn stock, which is easy to make. T

he sauce goes well with nearly anything but works best with milder proteins like fish, chicken, or pork.

Makes about 1 cup of sauce

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Posted on 06 January 2012 by tomatocasual.com

Clear Tomato and Corn “Gazpacho”

By David Harbilas

As with some recipes that are incredibly simple this one requires some time to get the full effect.

It can easily be made at home; all one needs for any sort of special equipment is a food processor and some coffee filters, in addition to a fine mesh strainer.

The end result, then, is a combination of very clean tomato and corn flavors married together.

This makes for an elegant introduction to any meal, or a nice accompaniment to a tomato salad.

Makes about 4-6 cups of soup

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Posted on 16 May 2011 by tomatocasual.com

Roasted Tomato-Lobster Emulsion

By David Harbilas

The word “emulsion” tends to make something sound fancy.

Maybe if you sent your kid to boarding school he or she deserves it.

Or if someone you knew ran for president or expects to.

Or maybe you just like food and don’t care what anyone thinks. If so, you’re in luck because all it really means is a puree, plus a few things, that are strained and used as a sauce. In this case, tomatoes are used partly as a seasoning and partly as a sort of thickening agent. This sauce can also be made with shrimp or even scallops.

Makes about 1 cup of sauce

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Posted on 06 March 2011 by tomatocasual.com

Roasted Tomato Emulsion

By David Harbilas

This is essentially a short-cut version of the tomato nage, as it requires less actual involvement while still achieving much of the same texture and flavor.

Where the nage is broth-like, this sauce is thicker, like a butter.

And butter is, in truth, the most important part of it, as it holds the entire sauce together.

The use of roasted tomatoes makes it a better partner for a wider range of proteins than the nage. Use it with fish, but also chicken, pork, and veal.

Makes 3 cups

  • 3 ripe red tomatoes
  • 1 stick of butter

Preheat an oven to 300 degrees. Place the tomatoes in a roasting pan Read the rest of this entry »

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Posted on 20 December 2010 by tomatocasual.com

Sundried Tomato Emulsion

cream-sauceBy David Harbilas

This sauce is essentially the same as the sundried tomato cream, except for two very simple substitutions: it uses butter instead of the cream, and the contents are strained rather than left as a coarser puree.

The end result is a lighter feeling and more refined sauce, something fit for a special occasion.

As with the cream sauce, this version goes well with chicken and fish, especially scallops.

Makes about 1 cup of sauce

  • 1 cup sundried tomatoes
  • 2 cups white wine
  • 1 large shallot, roughly chopped
  • 2 cloves of garlic, left whole
  • 1 sprig of thyme Read the rest of this entry »
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