Caprese Salad Shitheap

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Part of Icehewk's entry in Iron Chef SA 028:Balsamic Battle

Caprese Salad Shitheap

Ingredients

   * ½ lb Tomatoes
   * ¼ C Hot Pepper Jack Cheese
   * 2 Eggs
   * ½ C Heavy Whipping Cream
   * ¼ C Balsamic vinegar, reduced
   * Parmesan Cheese
   * S+P

Method

Preheat your oven to 450 F. Grate your parmesan cheese and arrange in piles on a flexible baking dish like such. This is where a silpat is golden.

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Pop’m in the oven and take them out when they’re golden brown.

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Don’t do this on the lid of a cakepan without lining it with a flexible material. I ended up redoing these with butcher paper waxed side up on another pan and scraping these off for crumbles.

Steam yer maters so the skins come off easily.

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Drain the water from your piping hot tomatoes and then blend them.

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Chop ze basil and grate yer cheese.

Add your cream, eggs, basil, cheese and s+p and stir it all up.

  • insert processor photo*

Pour in to buttered ‘ramekins’ and bake for 30 minutes in a water bath.

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When ready to serve, run a thin knife around the edge, place your best diningware on top and gently flip.

Drizzle with the balsamic reduction and garnish with a parmesan crisp and basil.

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This didn’t turn out texturally (it was sort of grainy and watery) as well as I thought it would, but the taste was amazing. I think there was too much water in the mix. Next time I’d use sun-dried tomatoes or tomato sauce.