So here it is. The idea was to create a dish out of the items that were growing in our backyards/patios.
And so we gathered…
These guavas are the size of pears.
Beautiful, sweet, vine ripe tomatoes.
And some not so ripe…
A few tomato leaves and blossoms.
The guava was peeled and pulsed in the blender with a bit of water. It’s important not to over puree and break up the seeds.
The puree was then strained twice.
I finished the puree with a bit of salt and pepper, lemon juice, and olive oil. I only slightly incorporated the oil into the puree with a spoon. This is not an emulsification and when plated there should be a seperation of the puree and oil.
Tomato Ice – Puree the ripe tomatoes with a bit of water. Salt and pepper the liquid, strain it, and place in a metal container in the freezer. With a fork scrape the mix every 15 minutes or so. The end result is a vibrantly flavored savory ice.
I purchased a Sonoma County Creme Fraiche and mixed in salt and pepper.
The green tomatoes were cubed and dredged in salted corn meal. They were then shallow fried in a pan.
The plate up… The tomato was finished with a bit of the wild fennel pollen.
And here is the end result. The dish was essentially a play on a caprese. Balsamic of course isn’t readily available locally, so the guava is meant to replace that aspect of the dish. Its not quite the same but works in a strange way. The hot and cold of the fried green tomato and ice also made the dish quite interesting. Using creme fraiche in place of mozarella or burrata brought a real lightness as well.
“Caprese” – Tomato, tomato ice, fried green tomato, tomato leaf and blossom, purple basil, guava ‘vinaigrette’, creme fraiche.