cuisineart
yuba, seaweed, mushroom dashi A tomato tart with basil—the simplest, most accessible dish imaginable—is turned, literally, upside down: peeled cherry tomatoes on the bottom, a thin, crackling olive tart shell on top. On the plate is a traditional pesto, made in a stone mortar. The creamy element—bright, sweet omato puree made into a mousse—wraps around the tomatoes, which explode with flavor. It looks orderly, demure, although the taste is anything but. And sometimes we create dishes whose points of reference are so varied, so bound up with personal memories and feelings, that they defy easy categorization. last year we made a dish called “Summer, frozen in time,” thinking about he way time seems to move differently during the warm months—one minute lasting an eternity, the next passing in a rush.
...steamed tofu mousseline,
