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Chef Seth Raynor
Boardinghouse & The Pearl Tomato Infusion Tools: Blender, China Cap Yield: 1 Qt. Prep: 15 Minutes Ingredients: 24oz. Cored and quartered fresh tomatos 1 tbl. Kosher salt 2 tbl. Sherry vinegar 1/4 tsp. Ground black pepper 1/2 cup Virgin olive oil 4 tbl. White truffle oil • Core and cut tomatos • Blend together with salt, vinegar and pepper until super smooth. • Slowly emulsify in the oils. Strain through chinios. • Cool in fridge at least 4 hours. -------------------------------- Grilled Cheese Make a grilled cheese sandwich using your favorite bread and cheese. Cut the crust off after cooking and cut the sandwich into quarters or in half. Enjoy! |
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