Dehydrate tomato skins overnight in a dehydrator. Gather, or make, the rest of the dry ingredients. Put all ingredients into a food processor and pulse to get a coarse mixture. Drizzle in the olive oil until a “sandy” texture is achieved. Store in an airtight container.
BLACK GARLIC SYRUP 40 grams Black Garlic 300 mL Simple Syrup (Dissolve sugar into and equal amount of water. Reserve any left over).
“COUS-COUS” Puree in a blender until smooth, thick syrup texture is achieved. 50 grams Dried Pasta (At the restaurant, we use trim from our house made pasta. You can use Israeli cous-cous, or pulverized dried pasta for convenience. Pulverize dried pasta until resembling small cous-cous if needed. Cook pasta trim in boiling water until “al dente”. Strain and toss in Olive Oil. Cool and reserve.
MOZZARELLA CREAM 200 grams Mozzarella Cheese 100 grams Reggiano Parmesan 400-500 mL Whipping Cream, brought to a boil
PISTACHIO-DILL PISTOU 240 mL Peeled Pistachios 1 bunch Fresh Dill 20 grams Fresh Spinach 60 mL Vegetable Oil 15 mL White Balsamic Vinegar Salt to taste Cold water, as needed. Blanch spinach and dill in hot water for 10 seconds and strain. Refresh immediately in iced water to set the colour. Remove from the water and squeeze to remove as much water as possible. Place all ingredients except White Balsamic Vinegar in a blender. Puree until a smooth, yet viscous texture is achieved. You may need to add some cold water to keep a vortex going as the fat in the nuts and the oil will form a thick emulsion and make it harder for your blender to do its job.
Puree all ingredients in a blender. The trick here is to heat the whipping cream. If it goes in cold, it will whip. If this happens you will just need to keep the blender running until the shearing action heats up the cream and “melts” the butter solids that will have formed. We found that bringing the cream to a boil helped avoid this dilemma. Tip into a container and refrigerate.
TOMATO-CAESAR SORBET 800 grams Heirloom Tomatoes 1 Yellow Onion, diced Salt & Pepper To taste Worcestershire To taste Vodka/Gin/Sake To taste Clamato To taste Tabasco To taste Lemon Juice, freshly squeezed Liquid Glucose