Greek Tomato Salad with Feta Mousse Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 ounces Greek feta cheese, crumbled (1 1/2 cups)
1/2 cup heavy cream
3/4 teaspoon unflavored gelatin softened in 1 1/2 tablespoons of water
Freshly ground white pepper
2 1/2 pounds mixed heirloom tomatoes, sliced, quartered or halved
Fleur de sel and coarsely ground black pepper
1/4 cup extra-virgin olive oil
16 pitted kalamata olives, halved
1/4 cup thinly sliced red onion
1 tablespoon chopped fresh oregano
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Directions: |
Directions:Step 1
In a small skillet, combine the feta and cream and simmer over moderate heat until the feta is slightly melted, about 1 minute. Stir in the softened gelatin and transfer to a blender. Puree until fairly smooth. Season with white pepper. Scrape the mixture into a shallow bowl and refrigerate until set, about 30 minutes.
Step 2
Bring the feta mousse back to room temperature, about 20 minutes. Whisk the mousse until loosened. Spread the mousse in the center of each plate. Top with the tomatoes, lightly seasoning each layer with fleur de sel and black pepper. Drizzle with the olive oil, garnish with the olives, red onion and oregano and serve. |
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Number Of
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Number Of
Servings:4 first course savings |
Personal
Notes: |
Personal
Notes: My first experience cooking was in my grandmother's kitchen, and it had to do with eggs. I couldn't have been more than 5 or 6 and I remember that I was trying to convince her that I knew what I was doing. She went along with my little scheme, and I don't remember how it turned out, but the experience was a catalyst for me in my love of cooking.
Since then, I have loved pouring over a good cookbook or cooking magazine as much as I do a good book, and that is saying something. I've run across some amazing recipes and some doozies. However, I've gotten better at my choosing as time has gone on. And, thanks to some of the amazing restaurants I've been blessed to frequent, I've had some fantastic inspiration. Skogen Kitchen in Custer South Dakota has been one of my favorites.
So, tonight I made this recipe from an Annual Food and Wine cookbook with some amazing locally sourced heirloom tomatoes. When I served it to Tim he said, "This looks like something right out of Skogen". He's my audience, and that was high praise.
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