SAVOUR TOMATOES IN SEASON
This starter or salad is no mess, no fuss, big flavours, with the savoury crunch of smoked almonds and saltiness of capers. Adapted from
by Tess Ward (Ten Speed Press, 2016).
Serves 4 to 6 510g mixed-variety
small tomatoes 3 tablespoons extravirgin olive oil 1 tablespoon maple
syrup 1 tablespoon fresh
lemon juice ½ teaspoon hot
smoked paprika 1 small shallot, finely
chopped 2 tablespoons small capers, rinsed, drained and coarsely chopped 1/3 cup smoked almonds, coarsely chopped This mix based on fresh tomatoes is meant to be combined with prosecco, making for an especially light, easy-sipping variation on a Bloody Mary.
FOR THE TOMATO MIX
small handful flat-leaf parsley leaves, chopped sea salt freshly ground black
pepper Cut the tomatoes into a mixture of disks and wedges, different shapes and sizes are nice for variation.
Whisk together the oil, maple syrup, lemon juice and smoked paprika in a mixing bowl.
Add the shallot, capers, tomatoes, half of the almonds and three-quarters of the parsley, toss to incorporate.
Season lightly with salt and pepper.
Just before serving, sprinkle the remaining almonds and parsley on top. About 900g tomatoes (a mix of in-season heirlooms), cut in chunks 1/2 English (seedless) cucumber,
cut in chunks 1 cup watermelon chunks
(optional) Kosher salt 1/3 to ½ cup pickle juice (see
headnote) 3 tablespoons fresh lime juice
(from 1 lime) 2 to 4 tablespoons hot sauce
(see headnote) ½ teaspoon Spanish smoked
paprika ¼ to ½ teaspoon ground
cayenne pepper ¼ teaspoon freshly ground
FOR THE DRINKS
2 teaspoons smoked salt, such as hickory- or cherryflavoured wood smoke ½ teaspoon coarse or flaky sea
salt 2 teaspoons horseradish powder, sifted to remove any clumps ½ teaspoon sweet paprika juice of 2 limes ice Prosecco
Combine the tomato, cucumber and watermelon chunks with a large pinch of salt in a blender; purée until smooth. Strain through a fine-mesh strainer into a large liquid measuring cup or mixing bowl, using the back of a spoon to extract and push through as much liquid as possible. You may need to purée and strain in batches.
Discard the solids. You should have about 4 cups of thick juice.
Whisk in 1/3 cup of the pickle juice, the lime juice, 2 tablespoons of the hot sauce, the Spanish smoked paprika, ¼ teaspoon of the cayenne pepper and the black pepper. Taste; add more pickle juice, hot sauce, cayenne pepper and/or Kosher salt as needed.
Whisk together the smoked salt, sea salt, horseradish powder and sweet paprika in a shallow bowl.
Pour the lime juice into a small plate, then dip the rim of a high ball glass first into the lime juice and then into the salt mixture to coat the rim. Repeat with more high ball glasses as needed.
Fill the glasses almost all the way with ice. Fill each glass about two-thirds with Bloody Mosa mix, then top each portion with Prosecco. Stir until well blended before sipping.
This is the brunch cocktail for those who prefer beer over vodka in their Bloody Marys. Some people will claim that beer + hot sauce + tomato juice = a michelada. Here, steak sauce adds savoury flavours while thickening the body of the drink. Make Ahead: The tomato mixture can be refrigerated for up to 3 days.
FOR THE TOMATO MIXTURE
71ml steak sauce 71ml fresh lime juice (from about 1½ limes) 71ml hot sauce, plus
more for garnish 60ml Worcestershire
sauce 1½ teaspoons herbs and spices, mixed ½ teaspoon freshly ground black pepper fresh horseradish root about 3 cups pure tomato juice
FOR THE DRINK
470ml canned beer lime wedge, for garnish
combine the steak sauce, lime juice, hot sauce, Worcestershire sauce, salt and spice mix, and black pepper in a large pitcher, and stir until well blended.
Grate a small amount of horseradish on top (to taste) and stir again, then add the tomato juice and stir until well incorporated.
The yield is about a litre; you’ll need 120ml for this drink.
Refrigerate the rest in an airtight container for up to 3 days.
Pour the 120ml of the tomato mixture into a pint glass. Top with some of the beer.
Squeeze the lime wedge into the drink, then drop it in.
Garnish with a dash of hot sauce; while you’re drinking, occasionally refresh the glass with more beer from the can. These are served as a starter, but could be enjoyed at almost any time of day. They are especially good with a scoop of cottage cheese. Umeboshi (salted plum) paste, Korean chilli powder and furikake, a Japanese rice seasoning blend, are available at Asian supermarkets and speciality stores. To make the furikake, see the NOTE below. MAKE AHEAD: The tomatoes need to marinate for 30 minutes at room temperature and can be refrigerated for up to one day in advance. Sprinkle with the furikake just before serving. If you make the furikake seasoning blend, refrigerate it in an airtight container for up to 1 month. Adapted from Rob Rubba, chef at Washington D.C. restaurant, Hazel. Serves 4 finely grated zest and
juice of 1 lime ½ medium shallot, minced 1 clove garlic, minced 5 basil leaves, torn or coarsely
chopped 1 tablespoon umeboshi paste
(salted plum; see headnote) ¼ cup extra-virgin olive oil 450g mixed heirloom cherry
tomatoes, cut as you like 4 tablespoons furikake Combine the lime zest and juice, shallot, garlic, basil and umeboshi paste in a mixing bowl. Gradually add the oil, whisking constantly to form an emulsified dressing.
Add the tomatoes and toss to coat. Divide among individual plates; top each portion with some of the furikake. Serve right away.
To make Hazel’s furikake blend, whisk together 4 tablespoons of chopped toasted nori, 1 tablespoon of white or roasted sesame seeds, 1 tablespoon of flaxseeds, 1 tablespoon of puffed sorghum or puffled rice (crushed), 1½ teaspoons of dehydrated onion flakes and 1 tablespoon of Korean red chili powder. Season lightly with kosher salt. Refrigerate in an airtight container for up to one month.
The signature dish of Spanish-American chef, José Andrés’s fast-casual Beefsteak restaurant is a fresh-tasting, no-cook veggie burger that everyone loves. Olive oil buns are used at the restaurant; here, we’ve substituted brioche buns, so the recipe’s no longer vegan. MAKE AHEAD: You may have some herb Dijon mayonnaise left over; it can be refrigerated in an airtight container for up to five days. Serves 3
FOR THE PICKLED ONION
½ medium red onion, cut in half and then into thin half-moons (julienne) 3 tablespoons red wine
vinegar ¼ cup water 1 tablespoon granulated sugar pinch kosher salt 1 teaspoon fresh thyme leaves 1 teaspoon whole black
FOR THE HERB DIJON MAYONNAISE
1 cup plain plant-based
mayonnaise 1½ tablespoons Dijon mustard 1½ teaspoons capers, rinsed
and drained ½ tablespoon finely chopped
flat-leaf parsley ½ tablespoon chopped
fresh dill ¼ to ½ cup fresh lemon juice
(from 2 to 4 lemons) Kosher salt, as needed
FOR THE SANDWICHES
3 brioche hamburger buns,
toasted (see headnote) 1 large beefsteak tomato,
peeled (see NOTE) Kosher salt, as needed freshly ground black pepper, as
needed extra-virgin olive oil flesh of 1 fairly firm avocado,
cut into thin slices alfalfa sprouts
Place the onion in a medium-size heatproof bowl. Combine the vinegar, water, sugar, salt, thyme and black peppercorns in a small saucepan over high heat.
Bring just to a boil, then pour over the onion, making sure it is submerged. Let it sit for 1 hour, then drain, reserving the liquid for another use, if desired.
Whisk together the plant-based mayo, Dijon mustard, capers, parsley, dill and lemon juice in a medium bowl.
Taste; season with salt as needed. You’ll need a total of 6 tablespoons for the sandwiches; the rest can be refrigerated in an airtight container for up to 5 days.
Spread each half of the bun with 1 tablespoon of the herb Dijon mayonnaise.
Cut three 2cm slices from middle of the peeled tomato.
Place a slice of tomato on each bottom bun half. Season the tomato lightly with salt and pepper, then drizzle with a little oil.
Top each portion with avocado slices, 2 tablespoons of the pickled onion and some alfalfa sprouts.
Top with the remaining brioche bun halves.
To peel the tomato, score a shallow X in the bottom. Place in a pot of boiling water for 20 to 30 seconds, then immediately drain and transfer to an ice-water bath. When cool enough to handle, discard the tomato skin.