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Five Course Provision

Honeydew Melon Gazpacho, HeirloomTomatoes, Opal Basil

Serves : 4
Ingredients
  • 1 whole HoneyDew Melon
  • 1 whole avocado
  • Juice of 2 limes
  • cucumber, about 8 inches long, peeled and roughly cut into chunks
  • 8 leafs of basil
  • 1 tsp shallot
  • 2 teaspoons sherry vinegar, more to taste
  • Salt
  • ½ cup extra-virgin olive oil, more to taste
  • 4 oz water
  • Basil Oil (Garnish. Optional)
Preparation
  1. CombineHoneydew Melon, Cucumber, Avocado shallot in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
  2. With the motor running, add the vinegar, lime juice and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright green and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
  3. Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
  4. Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.

Charred Tomatillo Salsa Verde

Ingredients
  • 5lbs cleaned tomatillo
  • 1 1/2 ea white onion
  • 3 ea chile serrano
  • 1 bunch cilantro
  • 3 cloves garlic
  • Salt t.t
Procedure:

Place tomatillos, onion, and serrano on a hot sautee pan. Char all vegetables until nice and toasty. Blend with cilantro and season to taste.

House made Focaccia Recipe

Ingredients
  • YIELD. 1 full loaf
  • 727 grams warm water
  • 13 grams yeast
  • 19 grams sugar, turbanato
  • 1549 grams all purpose flour
  • 30 grams salt
  • 2 cups extra virgin olive oil
Directions

Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.

  1. In the bowl of a mixer fitted with a dough hook, combine the flour, salt, 1 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.
  2. Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.
  3. Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.
  4. Coat a 200 pan or 1⁄2 sheet tray with the remaining 1/2 cup olive oil. This may seem excessive but focaccia is an oily crusty bread
  5. Put the dough onto the roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. (Chef’s Note: Yes, this is strange. But when the dough rises again it will create the characteristic craggy looking focaccia. If you do not make the actual holes in the dough, the finished product will be very smooth.
  6. Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.
  7. Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving

Get Creative! : feel free to top with kalamata olive, sundried tomato, oven roasted tomato, garlic cloves confit, herbs maldon flake salt, fleur de sel, black pepper, herbs

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