Le Cellier Tomato Stack Recipes

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SLICED HEIRLOOM TOMATO STACK WITH BLUE CHEESE



Sliced Heirloom Tomato Stack with Blue Cheese image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

2 cups buttermilk
2 cups Arborio Rice coating, recipe follows
6 red onions, thickly sliced, loosely separated into rings
8 cups peanut oil
4 vine-ripened tomatoes
Gray salt and freshly ground black pepper
Extra-virgin olive oil, to drizzle
1/2 cup basil leaves, julienne
Balsamic vinegar, to drizzle
1 cup crumbled blue cheese, frozen
Onion Rings:
1 cup Arborio rice
3 cups all-purpose flour
1 cup semolina
2 tablespoons table salt
1 teaspoon freshly ground black pepper

Steps:

  • Pour buttermilk into a shallow bowl. In a separate bowl spread out the rice coating. Take onion rings and coat with buttermilk, and then cover with coating, shaking off excess. Place coated rings on a tray.
  • In a large deep saucepan, heat peanut oil to 375 degrees F. With a slotted wire spoon, carefully lower the coated rings into pan to fry. Do the rings in small batches to allow oil to remain a consistent temperature. Place fried rings on a paper towel on a tray to dry.
  • Tomato Stack:
  • Cut a small slice from the bottom of the tomatoes - enough so that they will stand. Slice the tomatoes into 1/2-inch thick slices (about 2 or 3), leaving the stem on top.
  • Season the slices with salt and pepper to taste, drizzle with olive oil.
  • Place the basil leaves in between the tomato slices, and re-stack tomato. Serve re-stacked tomatoes around a larger stack of onion rings in center of a large serving plate. Drizzle more olive oil and balsamic vinegar. Grate the frozen blue cheese over top.
  • Grind the rice in a blender until very fine. Put it in a bowl and add the all-purpose flour, semolina, salt and pepper. Toss until well blended. Store in a sealed container in the freezer for maximum freshness.

LE CELLIER TOMATO STACK



Le Cellier Tomato Stack image

Make and share this Le Cellier Tomato Stack recipe from Food.com.

Provided by MagnoliaFly

Categories     Vegetable

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

1 tomatoes (Vine ripened)
1 cup vidalia onion, diced medium
1 tablespoon olive oil
1 cup cucumber, peeled, diced medium
2 tablespoons vinaigrette dressing (Any good quality italian should do)
1 teaspoon balsamic syrup (available at specialty gourmet shops) or 1 teaspoon aged balsamic vinegar
1 teaspoon basil pesto (available at specialty and some grocery stores)
4 fresh mozzarella balls (mini)
1/8 cup mixed salad green, chopped fine (to garnish)
salt and black pepper, To taste

Steps:

  • In a saute pan, heat olive oil.
  • Add diced onions and cook slowly constantly stirring until they become brown, set aside to cool.
  • Slice two slices crosswise of tomato.
  • Dice remaining tomato.
  • Toss diced tomato, diced cucumbers and onions together in a large bowl with the viniagrette.
  • Season with salt and black pepper to taste.
  • Season tomato slices.
  • In a small bowl, add mozzarella balls and pesto and coat them with the pesto.
  • Place tomato slices on plates, add the diced tomato mix on top of the slices, add mozzarella balls on the plate. Top the tomato mix with shredded lettuce mix and drizzle the plate with the balsamic syrup.
  • Serve immediately.

Nutrition Facts : Calories 185.8, Fat 15, SaturatedFat 2.5, Sodium 7.1, Carbohydrate 13.2, Fiber 2.4, Sugar 6.3, Protein 1.7

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