Its a curious thing, going back to where you grew up. It feels both familiar and foreign at the same time. Did everything change ? or is it that I have changed ? Both I imagine…
A recent trip to New York and Brooklyn facilitated a different perspective of it all. One of the things I miss the most is the FOOD . I live in beautiful Santa Fe, and in spite of what people say ,there isn’t any good Italian food. ( Except in my kitchen on Sunday)
One of my Rituals in NY is to have dinner with my cousin Frannie. Felidia’s has become our restaurant of choice. You always feel welcome, and the food is consistently delicious. It is located in a converted Brownstone on East 58th Street.
It is authentic Italian cuisine (which I miss so much), with a modern twist to it. And leave it up to the talented Executive chef Fortunato Nicotra to create from scratch a Gluten free pappardelle pasta with a duck ragu. Bravo…
One of my greatest pleasures in life is to create delicious beautiful food with seasonal ingredients. When you bite into something that was picked right at its peak, it evokes emotion. It is inspiring and necessary for me to experience the creations of some of the great chefs in my home town.
Speaking of great chefs – this innovative and incredibly delicious dessert was created by pastry chef at Eric Ripert’s – Le Bernardin. Which by the way is an experience to be had.
Staying true to the season and true to gluten free recipes, I have tweaked the ingredients, so that those that are sensitive to gluten can experience this exceptional dessert.
Blackberry Tomato Crumble
At Last berries have arrived at our Santa Fe farmers market, as have the start of cherry tomatoes. Combining the cherry tomatoes that are sweet and acidic just like berries, so it is a brilliant combination.
1/2 cup Almond Flour
1/2 cup Gluten free flour ( I like Bobs gluten free all purpose flour)
1/16 tsp xanthan Gum
1/4 cup unsalted butter, cold, cut into small cubes
4 tablespoons granulated sugar ( organic)
2 tablespoons light brown sugar
pinch of fine sea salt
1 pint small grape tomatoes
1 cup granulated sugar
1 cup water (filtered)
1 cup fresh basil leaves, loosely packed
3 tarragon sprigs, divided
1 lemon zested and juiced
1 vanilla bean, split lengthwise
1 pint fresh blackberries
lemon zest strips for garnish
1- For the crumble, stir all the ingredients in a large bowl until it forms a pebble like consistency. Cover and chill for 1 hour. When you have 15 minutes left ,preheat the oven to 325 F and line a baking sheet with parchment paper.
2- Gently spread the crumble mixture onto the prepared baking sheet and bake for 10- 15 minutes or until the crumble is golden brown. Allow the crumble to cool, then break the crumble into smaller pieces if necessary.
3- For the fruit, bring a medium pot of water to a rapid boil over high heat. Carefully drop the tomatoes into boiling water and cook for just 5-10 seconds, then strain and immediately plunge the tomatoes into a small bowl of ice water.
Drain the tomatoes and peel each one carefully using a small knife.
4- Combine the sugar and 1 cup of water in a small saucepan and bring to a boil.
Remove from heat. Stir in the basil, 2 tarragon sprigs, and the the lemon zest and juice from 1 lemon. Scrape the seeds from the vanilla bean into the syrup, then add the bean to the syrup. Cover and set aside to infuse the syrup and allow to cool. Strain the syrup through a fine mesh sieve.
5- Thoroughly rinse the blackberries and dry them on a paper towel. Place the berries and tomatoes in a small bowl and cover with the infused syrup. Chill and macerate for 1 hour. Drain the fruit and reserve the syrup.
6- Arrange the fruit in 4 shallow serving dishes and top each with 3 tablespoons of reserved syrup, then top each serving with 3-4 tablespoons of the crumble. Garnish with the leaves from the remaining tarragon sprig and strips of lemon zest. Serve immediately.
To take it to another level top it with a dollop of high quality vanilla ice-cream.