by thirschfeld
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my 191 recipes »
thirschfeld's Notes:
Expand2 quarts shrimp shells Ask a question about this ingredient
1 pound tomatoes, diced Ask a question about this ingredient
1 onion, sliced Ask a question about this ingredient
a handful of thyme sprigs Ask a question about this ingredient
1 lemon, halved Ask a question about this ingredient
1/3 cup dry white wine Ask a question about this ingredient
1/2 teaspoon whole black peppercorns Ask a question about this ingredient
3 to 4 heirloom tomatoes, good sized ones, bottoms and tops trimmed and cut into thin wedges Ask a question about this ingredient
1 quart hot shrimp stock, from above recipe Ask a question about this ingredient
2 packets of powdered geletin Ask a question about this ingredient
3 tablespoons parsley, chives and thyme, roughly chopped Ask a question about this ingredient
kosher salt and fresh ground pepper Ask a question about this ingredient
a nice home made or good store bought mayonnaise to serve with the dish Ask a question about this ingredient
Place a medium sized stock pot over high heat. When it is hot add the shrimp shells. Sear them until they start to color and then add the diced tomatoes and onion. Cook until they begin to wilt. (I don't use any oil or butter for this because I don't want to have to degrease the stock. The shrimps shells won't stick and even if they do they will release from the pan once you deglaze with the wine.)
Ask a question about this stepAdd the wine, lemon, thyme, bay leaves and peppercorns. Let the alcohol burn off and then add the water.
Ask a question about this stepBring the stock to a boil and then reduce the heat so you have a brisk simmer. Simmer for 25 minutes. Taste and season with salt and pepper. Remember this dish is served cold (pates and other garde manger dishes need to be seasoned heavy but that doesn't mean you want to taste the salt) so you need to go just a little heavy on the salt and pepper.
Ask a question about this stepRemove the pot from the heat and strain it through a chinois or a cheese cloth lined strainer. You should have one quart of good flavored stock.
Ask a question about this stepRemove 4 tablespoons of stock to a small bowl and place it in the freezer to get cold.
Ask a question about this stepOnce it is cold remove it and sprinkle the gelatin across the top. Let it bloom.
Ask a question about this stepScrape the bloomed gelatin into a large mixing bowl and then whisk in the hot shrimp stock until the gelatin is dissolved.
Ask a question about this stepArrange the heirloom tomato wedges nicely in a two quart heat proof serving dish and then gently pour the hot gelatin over the top.
Ask a question about this stepSprinkle the herbs across the top and then cover the dish with plastic wrap taking care not to let it touch the gelee. Cool for at least 8 hours to overnight. Serve.
Ask a question about this stepGorgeous as always...you make the tomatoes look like stained glass. This sounds like a perfect and elegant luncheon recipe.
Looks delightful! Another new twist on an old~fashioned favorite. Definately on my "to make list".
Oh thanks SallyCan. I ate it again for breakfast this morning.
Interesting--I save shrimp shells, too! (Which astounds my husband...our freezer is pretty small.)
yeah but you can smash them and they take up a small amount of space.
True--it's not the space....it's the "why are there shrimp shells (and chicken spines, but that's another story) in our freezer?"
I think I can top that with the three pounds of chicken feet. Never the less spouses don't ever seem to ask why when they have a bowl of wonderful soup in front of them made with said weird parts.
I have bags of shells in the freezer too. Just this week my husband again asked "why on earth are there bags of shrimp shells in the freezer?" Glad to know I'm in good company. And now I have a great recipe to use them in! Thanks.
My older friends have been encouraging me to explore aspics! This looks great. Love your recipes.
Thanks Sagegreen. I think you will like aspics.
PS With your amazing photos as well, you should have your own book! Very persuasive. You could even get me to like PBR! And I am from Narragansett.
I like all kinds of beers but I think some of the small Amercican brewers sometimes get a bad wrap. Not only do I like PBR but I like, only in bottles, Blatz and Dixie. I say that but I am not sure Blatz is around anymore.
Well as a former "beer maid " from Staufen, Germany, where I earned my way through language school there, I do love the German beers. But also love the return of Narragansett which was not around for a while, and of course Sam Adams is great! Locally we have the People's Pint and Mt. Wachusett. My son loves all the microbreweries.They get a great rap here esp. with our 5 college audience.
I used to collect beer cans when I was 12 or 13 and had a couple of old Narragansett Ale cans. So many of the small brewers went under but it seems as though people are remembering them and bringing them back.
Narragansett Rhode Island?? Well how about that I hail from Newport! Foodblogga is a Rho-Dylandah too!!!!
Garde manger is a kitchen station, or the person, who prepares cold foods. I didn't use a mold because i think it is easier to scoop it with a spoon.
I am so glad you posted this - Nannydeb was talking about her Mom's tomato aspic and it got me hoping for a recipe. What is garde manger ? And do you unmold this onto a platter or scoop it out of the dish?
Merrill is a co-founder of food52.
Thanks for this recipe. I was just thinking about buying a cookbook about jellies (the civilized English form of Jell-O) online. Maybe you have saved me from that.