Rancho Gordo Heirloom Beans, Forni- Brown Garden Tomatoes & Arbequina Olives
Chef Michael Smith, EVO Restaurant,
Kansas City, MO
Serves 8
Mayocoba Bean Hummus
| ½ c. |
Rancho Gordo Mayocoba beans |
1 tsp. |
salt |
1 sprig |
fresh thyme |
¼ c. |
lemon juice |
½ c. |
extra virgin olive oil |
Place the Mayocoba beans in a saucepan with 2 cups water and 1 sprig of thyme. Bring to a boil. Reduce to a simmer and cook until beans are tender. Add salt and set aside for 30 minutes. Drain beans and save cooking liquid. Discard thyme sprig. Combine cooked beans and olive oil and puree in a food processor until it resembles a smooth spreadable paste. Add bean broth to processor to thin, if necessary. Add lemon juice, salt and pepper to taste.
Octopus
| 8 |
fresh baby octopus, 8 oz. each |
1 bottle |
dry white wine |
1 tsp. |
black peppercorns |
4 |
bay leaves |
1 T. |
salt |
1 |
sprig fresh thyme |
¼ c. |
extra virgin olive oil |
Using a paring knife, cut in a circular motion to remove the tentacle section from the body of the octopus. Cut out the small beak in the center of the tentacles. Save bodies for another recipe or discard. Separate tentacles. Combine octopus tentacles, white wine, peppercorns, bay leaves, thyme and salt in a large soup pot and bring to a soft boil. Reduce heat immediately and slowly simmer for 1 hour or until tender. Let octopus cool in cooking liquid. Drain and discard broth. Coat lightly with extra virgin olive oil.
Tomato Salad
| ½ c. |
Rancho Gordo Ayocote Morado beans |
1 sprig |
fresh thyme |
1 tsp. |
salt |
1/3 c. |
extra virgin olive oil |
3 |
heirloom tomatoes, assorted colors |
|
salt and pepper |
1 c. |
mini watermelon balls |
32 |
arbequina olives |
1 T. |
fresh marjoram leaves |
|
juice of 1 tangerine |
|
juice of 1 lemon |
Place ayocote morado beans in a saucepot with 2 cups water and thyme. Bring to a boil. Reduce to a simmer and cook until beans are tender. Add 1 teaspoon salt and cool for 30 minutes. Drain beans and coat with extra virgin olive oil. Set aside. Discard cooking liquid.
Blanche tomatoes in boiling water then peel and cut into ¾-inch cubes. Lightly coat the diced tomatoes with extra virgin olive oil, sprinkle with salt and pepper, then set aside.
In a medium salad bowl, combine arbequina olives, watermelon balls, morado beans, marjoram leaves and octopus tentacles. Add a good drizzle of extra-virgin olive oil to the bowl. Add the juice of one tangerine and one lemon. Toss gently together. Adjust salt and pepper to taste.
Spread a small dollop of hummus in the center of each plate. Arrange the salad components equally among the eight plates making sure that the different colors of tomatoes are on each plate. Drizzle the remaining juices from the salad bowl onto each plate. Serve without delay.
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