Bistro Ten 18

We've mentioned tomatoes a lot this season. And, rightfully so as it’s the best tomato season I've seen in a long time. This weekend we're featuring tomatoes on a seasonal menu, used in 4 different preparations from appetizer to dessert. I'm amazed at the different flavor profiles of all the heirlooms. Here's what we'll be using for the different items on tonight's menu:

The Bradley Farm's "Vinny" (named by Ray the owner and a similar tomato to those used in San Marsano): rich, beefy almost stewed characteristic and flavors - we'll use this tonight for the chipotle tomato marinade on the steak and some in the tomato bisque.

Aunt Ruby's German Green: sweet and bright with refreshing acidity - we'll use this as the prominent tomato in the salad and a little in the sorbet for sweetness

Striped Germans: Sweet, fleshy and a somewhat silky texture - this will be added to the salad for some nice color

Rose de Beurre: Delicate with a hint of sweetness a very silky texture - this will be the main variety for the sorbet for texture and sweetness along with the German Green

Black Crimm: deep, dark beefy flavor - this will be added to the salad as an accent to add a more savory profile

Husk Tomatoes: sweet like candy, tiny little tomatoes with a husk around it like a tomatillo - we'll use these as a garnish for the sorbet

I'm very excited about the sorbet tonight, here's how it is made:



Yield: 8 - 4oz portions

4 Tablespoons Sugar

2 oz Water

8 Large Ripe Tomatoes

2 Lemons, juiced

3/4 Teaspoon Salt



1. Bring the sugar and water to a boil and cool.

2. Blanch the tomatoes in boiling water until the skin loosens (only about 30 seconds) and cool immediately in a mixture of ice and water (an ice bath).

3. Peel and seed the Tomatoes

4. Puree the tomatoes in a food processor and combine with the sugar mixture, lemon juice and salt - puree until smooth.

5. Process in an ice cream maker or follow the next set of directions for the old fashioned way.



Old Fashioned Ice Cream Procedure: One of our chefs showed me this when our ice cream maker broke. He said this is how he did it with his family as a child in Mexico.



1. Get two bain maries, one larger than the other so they nest inside one another but not too tight (a bain marie is a tubular shaped metal vessel of different sizes)

2. Fill the large bain marie half way with a mixture of half ice, half water and 1 cup of salt so a slush forms. Set the smaller bain marie inside so the sides are in contact with the ice mixture. Adjust the amounts as necessary. What is important is that the water ice mixture is ice cold and is in contact with the small bain marie on all sides.

3. Add the sorbet mixture to the smaller bane marie and mix with a rubber spatula. You will see sorbet starting to form against the walls of the bain marie, scrape these with the spatula so new solids form.

4. Continue this until you have a nice creamy texture and then put in a container in the freezer.