Tomato Festival Recipes!!

On Saturday, August 5, 14 of our vendors will pair with 14 local star chefs. The chefs will create unique recipes for our Market attendees to sample. Here are some recipes from last year  for you to try in your own kitchen. Local tomatoes are the best!  Thank you to everyone that supported our 2016 Tomato Festival, and those supporting the 2017 Tomato Festival this year!

 

Charred Tomato & Crab Salsa , Local Sweet Corn, Shaved Red Onion, Celery Leaves and Old Bay Tortilla Chip

Chef Joe Bakeshka, Striper Bites paired with Hattie’s Garden

Salsa
3 cups – Charred Tomatoes
1lb – Crab Meat
1/2 cup – Sweet Corn
1/2 cup – Roasted Poblano Pepper
1 TBS – Roasted Garlic
Zest and Juice of 1 Lemon
1 TBS Fresh Oregano
1 TBS Fresh Parsley
Salt and Pepper to taste

Garnish
1/4 cup Shaved Red Onion
1/4 cup Celery Leaves
White Corn Tortilla fried and seasoned with Old Bay.

Compressed Watermelon & Tomato Salad With Pickled Ginger and Lime Granita

Sous Chef Tom Kramer, Fork and Flask at Nage paired with Earth Harmony Produce

Ingredients:
4 ounces watermelon
1 yellow heirloom cherry tomato
1/2 ounce ginger
1 ounce lime juice
1/2 ounce soy
1/2 ounce honey
1/2 ounce mirin
1 ounce brown sugar
2 cup water
1 cup white champagne vinegar
1/2 cup white sugar

Method:
Place the watermelon pieces into a vacuum bag and remove all air. let sit for roughly six hours.
Peel and chop ginger put in a plastic or glass container with a lid.
Add soy, honey, mirin, brown sugar, water and champagne vinegar in a pot and bring to a boil.
Pour mixture over ginger and cover with a lid. let rest for an hour.
In another pot on low heat slightly warm the lime juice and white sugar and warm enough for the sugar to dissolve.
pour into a metal pan and put into freezer. once the top starts freezing gently break up with a fork. Once it gets to a semi solid state start scraping with a fork to really break it up. 

Assembly:

Watermelon, sliced cherry tomato, lime granita ( the more you add the more sour it will be) top with a little pickled ginger and a micro green.

Deconstructed Cornbread Panzanella with Mascarpone Foam and Blackberry Port Gastrique

Chef Matt Reardon, The Crooked Hammock Brewery paired with Colchester Farm

Tomato Salad
2 pints Fresh Heirloom Cherry Tomatoes (Halved)
1/2 cup Small Diced Cucumber (Brunoise)
1/2 cup Small Diced Red Onion (Brunoise)
3 Tbsp EVOO
2 Tbsp Fresh Mint (Chiffonade)
2 Tbsp Red Wine Vinegar
2 tsp Salt
1/2 tsp Pepper
In a medium mixing bowl, combined all ingredients just before serving.
Set aside for plating later.

Blackberry Port Gastrique
1 Pint Blackberries
1/2 Cup Port Wine
1/2 Cup Champagne Vinegar
1/2 Cup Sugar
Pinch of Salt
Puree blackberries and all liquid ingredients till all blackberries have broken down completely.
Pass through a fine mesh sieve and set liquid aside.
Caramelize sugar in small sauce pan till golden brown.
Once caramelized, deglaze with blackberry liquid.
Reduce till liquid coats the back of a spoon.
Cool to room temp.

Cornbread
1cup all-purpose flour
1 cup yellow cornmeal
1⁄4 cup sugar
4 teaspoons baking powder
3⁄4 teaspoon salt
2 eggs
1 cup milk or 1 cup buttermilk
1⁄4 cup cooking oil or 1⁄4 cup shortening,  melted, cooled
Sift together flour, cornmeal, sugar, baking powder and salt.
Add eggs, milk and oil or melted shortening. Beat until just smooth-do not overbeat.
Turn into a greased 9x9x2 inch baking pan. Bake in a 425: oven for 20-25 minutes.
Can add drained corn, bacon, finely chopped jalapeno peppers etc. for a different taste.

Mascarpone Foam
1/4 cup Mascarpone Italian Dessert Cheese
1 Cup Heavy Cream
1 tsp Salt
1/4 tsp  White Pepper
In small mixing bowl combined all ingredients and fold together.
Whisk until stiff peaks are formed

Gnocchi with Summer Vegetable Ragout

Chef Marcus Green, The Buttery paired with Black Hog Farm

Ingredients:
3 quarts large cut tomatoes
10 garlic cloves
1 pint basil
3 yellow onions
Sweet peppers three
1 lb butter 2 cups white wine
1/4 cup oregano

Method:
Sauté garlic and onions cook until clear. Add peppers and tomatoes and stew
After tomatoes are soft, add white wine and cook it down. Add butter. Add Oregano and basil and allow to set for ten minutes . Add salt and pepper to taste.  Side note: you can add fresh pasta or rice or gnocchi to this dish

Heirloom Tomato Risotto

Chef Kevin Downing, Dogfish Head Brewings and Eats paired with Herbs, Spice, Everything Nice

Ingredients
1 Cup Aborio Rice
¼ Cup Yellow Onion, small dice
3 Tbsp Extra Virgin Olive Oil
4 Tbsp Butter
4 oz  White Wine
3 Cups Vegetable Stock or Broth
¼ Cup Parmesan Cheese
½  Cup Tomato jam (can substitute a good tomato/basil soup)
½  Cup Heavy Cream
1 Tbsp. Mascarpone Cheese
1 tsp.  Chopped Basil
1 tsp.  Chopped Parsley
1 tsp.  Chopped Chives
¼ Cup Halved grape heirloom tomatoes

Method
In a pan saute the onions in half the butter and the olive oil.
Add the rice and toast for 2 to 3 minutes
Deglaze with the white wine.
Add ¼ cup increments of heated vegetable stock/broth to the pan stirring constantly until the liquid is absorbed, then add the next.  Continue until the rice is al dente.
Add the tomato jam, heavy cream, butter and cheese.  Cook until risotto begins to thicken slightly.  Risotto should be creamy but not mushy.
Fold in the tomatoes and herbs and season with salt and pepper.

Heirloom Tomatoes, Roasted Garlic Olive Oil, Sunflower Aioli, Crisp Sunchoke Chips, Arugula

Chef Raul Rodriguez, Fish On paired with Fifer Orchards

Sunflower Aioli
2 egg yolks.
1 teaspoon salt and pepper
1 teaspoon Dijon mustard
1 teaspoon sugar.
4 teaspoons lemon juice.
2 tablespoons Apple cider vinegar.
2 cups sunflower seed oil.
In large mixing bowl whisk first four ingredients together, continue whisking lemon juice and apple cider vinegar, drizzle in sunflower oil slowly while whisking rapidly. Ingredients will emulsify to create a mayonnaise

Roasted Garlic Olive Oil
.5 cup garlic cloves.
1 cup extra virgin olive oil.
Roast in oven, covered, at 350f for 25 minutes until garlic is tender. Let cool completely. Toss tomatoes in oil and let marinade at least an hour.

Sunchoke Chips
Clean sunchokes to remove any dirt. Slice very thin and layout on a pan with parchment paper. Cook in oven for 6-8 hours at 200f until crispy. Alternately use a dehydrator. Season liberally with sea salt.

Herbed Goat Cheese Gougères filled with Marinated Tomato Salad

Chef Ian Crandall, Kindle paired with Evans Farm

Marinated Tomato Salad
dice tomatoes 1/4”, place in large mixing bowl add kosher salt, fresh ground black pepper, minced tarragon, shallots, champagne vinegar & olive oil to taste allow to marinate for at least 2 hours

Herbed Goat Cheese Gougères
Yield: about 40 gougeres
Oven 400 deg (375 deg convection oven)
Ingredients
4 oz Whole Milk
4 oz Water
4 oz Unsalted Butter
1/2 tsp Kosher Salt
5 oz All-Purpose Flour
4 Eggs
1 oz Grated Romano Cheese
3 oz Herbed Goat Cheese

Method

In a heavy-bottom saucepot, combine the water, milk, butter and salt. Measure out other ingredients in separate bowls. Over high heat, bring milk/butter mix to a boil, stirring occasionally with a wooden spatula or spoon until the butter is melted.
When liquid has reached a rolling boil, turn OFF heat, quickly add all the flour at once and, with wooden spatula or spoon, stir vigorously until fully combined.
Return to low heat for a couple minutes, stirring occasionally to keep from scorching. (This will dry out the dough slightly.) A light crust may form on the bottom of the pot — that’s ok, don’t try to scrape it off.

Transfer dough to stand mixer fit with the paddle attachment.
Turn mixer quickly on & off every few minutes to cool down the dough a little (cool-down time approximately 5 min). Dough should still let off some steam, but not a lot.

Add the eggs one at a time, letting each fully incorporate before adding another.

After all eggs have been incorporated, on low speed or by hand, stir in romano and goat cheeses, just until combined.
Transfer dough to a plastic piping bag; cut off the end about 1” from the tip. Pipe 1 1/2″ rounds onto parchment-lined sheet pan, leaving at least 1” of space between gougeres. Smooth tops with wet finger. Sprinkle tops lightly with kosher salt.
(Prep all sheets and put in the oven all at once!)

Baking
Bake at 400 deg (375 convect) for 11 min. Do not open the oven!

After the 11 min, turn oven temp down to 375 deg and bake another 5 minutes.
After those 5 minutes, turn oven OFF and crack oven door slightly to cool the gougeres, about 5 min. (You want to them to cool down slowly; if you open the door fully, they may deflate.)

Remove to cooling rack to cool.

Oysters topped with Bloody Mary Granita with Smoked Bacon & Corn Relish

Chef Bill Clifton, Henlopen City Oyster House paired with Kalmar Farms

Roasted Bloody Mary Granita
INGREDIENTS
8 large tomatoes
2 Tbl salt
1 Tbl Ground Black Pepper
6 Roasted Garlic Cloves
1 Tsp Tabasco
1/4 cup lemon juice
1 Tsp Worcestershire
1/2 Tbl Old Bay
1/2 cup vodka

METHOD

1. Half tomatoes, season with salt and pepper.
2. Line on a baking sheet, flesh side up, roast in the oven, at 350, until soft 30-45 minutes
3. Allow tomatoes to cool
4. In a blender combine all ingredients and blend until smooth.
5. In a fine mesh strainer, poor liquid through to remove solids.
6. Pour into a baking dish and place in freezer.
7.  Every 30-45 minutes scrape the bloody mix with a fork, until frozen and flakey.
8. Top a shucked oyster with 1 tsp on bloody mix, garnish w/ corn relish, shaved horseradish, and celery leaves

Smoked Bacon & Corn Relish

INGREDIENTS
12 ears of corn
1 red bell pepper
1 cup of small dice bacon, cooked crisp, and fat drained
4 jalapenos
1 1/2 cups champagne vinegar
1/2 cup sugar
1/2 Tbl salt
1 small red onion, small diced
2 Tbl chopped parsley

METHOD

1. Shuck corn, season with oil and salt. Roast at 350 for 30 min
2. Shave corn from cob.
3. Over a grill roast red bell pepper and jalapeños.
4. Peel and seed. Cut into small dice
5. In a pot combine onions, sugar, and salt. Heat until sugar and salt are fully dissolved
6. Combine all ingredients.
7. Place in refrigerator for two days.

Pickled Black Krim with Salo & Tomato Fizz

Chef Joseph Churchman, Bramble and Brine paired with Oksana’s Produce

Black Truffle Tomato Fizz
Puree tomato and transfer to cheese cloth. Hang cheese cloth above container and gently squeeze juices, continue to let hang above container in refrigerator for eight hours. Make your simple syrup using a 2:1 ratio of water to sugar, add half of a vanilla bean to your pot of water and sugar and simmer while whisking until the sugar has completely dissolved. Cover pot with plastic wrap and let sit for 15 min and chill. Combine your chilled tomato water and simple and discard vanilla bean, season with salt and lemon juice to taste. Using 1:1 ration seltzer to tomato simple gently stir the two together and enjoy.

Pickled Black Krim
Skin and juice cucumber until you have a pint of liquid and double with filtered water then dissolve a tablespoon of salt into mixture. Cheek tomato and add to cucumber juice. (reserve insides for tomato water) chop both dill and garlic, mix with toasted caraway seed then add to cumber juice. Place a tight lid on container and let sit for 2-3 days. once a day turn container upside down to move liquid around tomato.

Salo
Using  fresh organic pork belly fat, allow the fat to come to room temp (about a hour) rub pork with red pepper flake, bay leaf and black pepper corn. In a glass container lay pork on a 1/4 inch of salt and then pour more salt around until completely covered, completely wrap container in plastic wrap and allow to sit in refrigerator for 3-5 days. Slice thinly and lay over your pickled tomato cheeks.

Tomato, Bacon and Cheddar Tart

Chef Lion Gardner, Blue Moon Restaurant paired with Totem Farms

Yield: One 9” tart, serves 4 to 6 people for lunch with a light salad.
Ingredients:

Filling
2 ripe medium tomatoes, cut in ¼ inch slices (or 3 cups cherry tomatoes, halved)
12 oz sliced bacon
1 small onion, sliced
6 oz shredded cheddar cheese
2 teaspoon fresh thyme
fresh ground black pepper and coarse salt to taste

Crust
2 tablespoons butter
2 tablespoons shortening
¾ teaspoon salt
1 ¾ cup flour
3 tablespoon cold water

Method:

 For the crust: in the bowl of a food processor, combine the flour, salt, shortening and butter. Pulse until the mixture resembles breadcrumbs. With the motor running, gradually add the water in a single stream until dough come together. Turn dough out onto a floured surface and briefly knead into a ball. Cover and refrigerate 10 minutes. Replace dough on floured surface and roll into approximately a ¼ inch thick sheet. Drape dough into 9” round tart mold, gently pressing into the shape of the mold. Refrigerate 30 minutes or up to one day. When ready to bake, dock the bottom of the tart with a fork and cook about 20 minutes in a preheated 350 degree oven. Remove and let cool.

For the filling: Preheat an oven to 350 degree.  On a baking sheet, cook the bacon until almost crispy, remove from the oven and let drain on paper towels. Once cool enough to handle, cut into 1 inch pieces. Arrange the tomato slices on the tart shell and season lightly with salt and pepper. Spread the sliced onions over the tomato, top with shredded cheese and bacon pieces. Bake at 350 degrees for 20 to 25 minutes or until cheese has melted and begun to brown. Remove from the oven and sprinkle with fresh thyme. Allow to cool somewhat before slicing and serving.

Tomato Panna Cotta with Goat Cheese Mousse

Chef Ted Deptula, Lewes Yacht Club paired with Ficner Family Farm

Tomato Panna Cotta
1 head of garlic sliced in half
454 grams of tomatoes sliced in half
Oil to coat
Coat tomato and garlic halves in oil and place cut side up on a roasting rack. Slow roast in a 200 degree oven for 8 to 12 hours. Should be shriveled and lightly caramelized when finished. Garlic may take less time, take it out before it gets to dark.
375 grams roasted tomatoes
25 grams roasted garlic
60 grams of reduced cream
Salt, pepper and sugar to taste
4 leaves of gelatin bloomer and drained of excess water

While tomatoes are still warm place in a blender along with garlic and still warm cream. Purée in blender till smooth and season to taste. Add gelatin and purée 1 minute longer.

Pour mixture into 4 rocks glasses and allow to cool in the refrigerator.

Goat Cheese Mousse

114 grams goat cheese, room temperature
60 grams sour cream
60 grams heavy cream
Salt to taste

In a food processor or blender, add goat cheese, sour cream and heavy cream. Blend until smooth and season to taste with salt. Strain mixture through a fine mesh strainer and pour into a 1 pint iSi whipping siphon. Screw on two chargers and shake vigorously. Chill for at least 30 minutes before serving.

When panna cotta is chilled and your ready to serve top each panna cotta with whipped goats cheese, garnish with basil and olive oil.

Tomato Sorbet, Green Tea Madeline, Tomato Ginger Preserve

Chef Hari Cameron, a(MUSE.) paired with Mossflower Cottage

Tomato Water Sorbet
Ingredients
1000g heirloom tomato or 6 to 7 tomatoes
10g sea salt
6 leaves lovage
6 leaves mixed basil
6 leaves mint
1g lavender flowers
140g granulated sugar
100g liquid glucose
.75g xanthan gum

Method
Process tomatoes in food processor to rough pulp and hang in cheesecloth over night. Reserve tomato pulp from cheesecloth for another use. Put one quarter of tomato water in a medium saucepot and add sugar, glucose, and salt. Cook on medium heat until dissolved. Add xanthan gum and use a hand blender to disperse until well mixed.  Let herbs steep in solution for 10-15 minuets. Strain the herb laden syrup through fine conical sieve to remove herbs. Add syrup to tomato water and stir.  Check sugar contend with sugar refractometer or use a raw egg to check buoyancy. Once the egg floats the size of a quarter in your sorbet syrup you know that you have the correct amount of sugar. Freeze your sorbet as your machine suggest.

Heirloom Tomato Jam

Ingredients
2700g heirloom tomato cored and chopped
800g sugar
250g lemon juice
75g fresh micro planed ginger
8g Aleppo dried chili pepper
12g sea salt
4g ground cinnamon
2g ground cumin
15g liquid pectin (optional)

Method
Add tomatoes, sugar, lemon juice, ginger, Aleppo pepper, salt, cinnamon, and cumin into a thick walled rondeau, stockpot, or jam pan. Bring to boil over medium heat stirring often. Reduce heat to a simmer and cook until mixture reaches jam like consistency. It will take 2 to 3 hours to reduce. Add pectin and cook for an additional minute if using.

Tomato and Stone Fruit Seafood Cocktail

Chef Jordan Miller, Heirloom paired with Anchor Nursery

INGREDIENTS
1 pound shrimp, peeled and deveined
1 pound chopped clams
4 tablespoons plus 1 teaspoon kosher salt, divided, plus more to taste
1 teaspoon baking soda
3/4 cup fresh lime juice, divided
2 cup diced white onion (about 1 large onion)
1.5 cup tomato puree (blended fresh tomatoes)
1 cup ketchup
2 cup halved cherry tomatoes for garnish
1 cup diced stone fruits for garnish
6 tablespoons chopped cilantro leaves and tender stems
1/4 cup fresh juice from 1 orange
2 jalapeño or serrano pepper, stemmed, seeded, and finely diced
Mexican-style hot sauce, such as Tapatío, for serving

DIRECTIONS

1. In a large bowl, toss shrimp with 2 teaspoon kosher salt and the baking soda until evenly coated. Transfer to the refrigerator for 15 minutes.
2. Meanwhile, in a medium bowl, stir together 1/2 cup lime juice with onion, tomato puree, ketchup, cilantro, orange juice, and jalapeño.
3. In a medium pot, combine 4 quarts cold water with remaining 4 tablespoons lime juice and 4 tablespoons salt. Add shrimp, set over medium-high heat, and cook, stirring occasionally, until temperature reaches 170°F on an instant-read thermometer and shrimp are just cooked through; adjust heat to make sure temperature does not go over 170°F.  After shrimp are done cooking, dunk clams in boiling water in in a basket and cook until firm (roughly 1 minute).
4. Drain shrimp and clams carefully, rinse under cold running water, then drain well. Cut shrimp into 1/2-inch pieces. Add shrimp and clams to bowl with sauce and toss to combine. Top with cherry tomatoes and chopped stone fruit and serve immediately (add hot sauce for and extra kick).

Tomato and Watermelon with Whipped Ricotta and Olive Oil-Black Pepper Shortbread

Chef Brenton Wallace, Crust and Craft paired with Magee Farms

Black Pepper and Olive Oil Short Bread

 Ingredients
3c White Whole Wheat Flour
1/2C Powdered Sugar
1 tsp. fine grain sea salt
3 Tablespoons Cracked Black Pepper
Zest of 2 lemons
1 cup Extra Virgin Olive Oil
Instructions
Preheat the oven to 325 degrees Fahrenheit. In a medium-sized mixing bowl, whisk together the flour, sugar, salt, black pepper and lemon zest. Pour in the olive oil and stir until all of the dry mixture is incorporated. Transfer the dough to a 9 by 9-inch baker. Use your fingers to squish the dough into an even layer. Prick the surface of the dough all over with a fork. Bake until the surface feels firm to the touch and is lightly golden around the edges (keep an eye on it), about 45 to 55 minutes.

Remove from oven and let the pan cool for 20 minutes. Then, using a very sharp knife, slice the shortbread into 8 even columns and 4 even rows (cookies will be roughly 1 inch wide by 2½ inches long). Try to let the cookies cool some more before using a small spatula to remove them from the pan, or serve them directly from the pan.

Ricotta Cheese

Ingredients
3 cups whole milk
1 Cup heavy cream
2 teaspoons kosher salt
1/8 Cup freshly squeezed lemon juice
Instructions
Pour the milk, cream and salt into a saucepan. Heat the milk to 190°F, stirring it occasionally to keep it from scorching on the bottom. Remove from heat and add the lemon juice, then stir it once or twice, gently and slowly. Let the pot sit undisturbed for 15 minutes.

Line a strainer or colander with a few layers of cheesecloth and place it over a large bowl. Pour the curds and whey into the colander and let the curds strain for at least an hour. Discard the whey

Tomato and Watermelon Salad

Ingredients
4 Tomatoes, Small Dice
1 Small Seedless Watermelon
3Mint Leaves Chopped
3 Basil Leaves Chopped
4Tbls Extra Virgin Olive Oil
2Tbls Red Wine Vinegar
Salt and Pepper to taste
Instructions
In a bowl combine all ingredients and season to taste.

 

 

Special thanks to Anchor Nursery, Black Hog Farm, Colchester Farm, Earth Harmony Produce, Evans Farm, Fifer Orchards, Ficner Family Farm, Hattie’s Garden, Herbs, Spice, Everything Nice, Kalmar, Magee, Mossflower Cottage, Oksana’s Produce, and Totem Farms for donating their tomatoes; and a(MUSE.), Blue Moon, Bramble and Brine, The Buttery, The Crooked Hammock Brewery, Crust and Craft, Dogfish Head Brewings and Eats, Fish On, Fork and Flask at Nage, Heirloom, Henlopen City Oyster House, Kindle, Lewes Yacht Club, and Striper Bites.