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1
Coarsely chop and puree tomatoes in a food processor in several batches.
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2
Transfer pulp to a cheese cloth or possibly clean cotton pillow case and suspend over a large stock pot.
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3
Leave to strain till pulp volume has reduced by two thirds, about 12 hrs.
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4
In a large pot over medium heat simmer tomato water with fresh bay leaves and Chardonnay.
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5
Allow water to simmer gently for 10 min.
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6
Remove pot from heat and allow flavours to infuse for 1 hour.
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7
Season with salt.
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8
Reserve 1 c. of tomato water, and refrigerateremaining water.
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9
Simmer 1 c. in a small saucepan over medium heat.
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10
Allow tomato water to reduce till it becomes a thick, dark syrup.
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11
Set aside.
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12
Lemon Basil Sorbet:Pour water into a medium saucepan and add in sugar.
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13
Heat over medium heat, stirring gently, till sugar melts.
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14
Stir in fresh basil leaves.
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15
Remove mix from heat and puree (remember to keep mixer ventilated!)
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16
with one c. of lemon juice to cold down mix.
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17
Pour mix into ice cream maker with remaining lemon juice, and freeze according to manufacturers instructions.
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18
Black Olive Cracker:Place flour and salt in a food processor and process for 10 seconds to mix thoroughly.
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19
Add in olives and process for 10 seconds more.
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20
With the motor running, add in the water in a steady stream, then process for 10 seconds longer.
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21
The dough should have formed into one large ball.
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22
If not, feel the dough.
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23
If it feels sticky, add in 3-4 Tbsp.
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24
more Tbsp.
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25
flour and process briefly till a ball forms.
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26
If the dough feels dry, add in 2-3 more Tbsp.
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27
of water and process till a ball forms.
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28
Once a ball does form, process for 1 minute - no longer.
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29
Turn dough onto a floured surface and knead for 30 seconds or possibly so.
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30
Cover with plastic wrap and let rest for 30 min.
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31
Preheat oven to 500 F.Divide dough into 8 equal pcs.
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32
Work with one piece at a time, leaving other pcs covered.
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33
On a lightly floured surface, flatten a section with your palms, then roll out to a very thin rectangle, as even thinness as possible to ensure even cooking.
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34
Transfer dough to a baking sheet, and using a sharp knife or possibly pizza cutter, cut through the dough to make crackers (the less uniform the better!).
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35
Bake crackers for two to three min, or possibly till the thinnest patches have started to brown, and cracker begins to warp slightly.
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36
Transfer crackers to a rack to cold.
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37
Continue process till all sections are baked.
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38
Green And White Asparagus:Divide asparagus into piles of 10.Fasten each pile with cooking string, and lower bundles, two at a time, into 1 inch of lightly salted simmering water.
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39
Steam asparagus till tender.
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40
Chill.
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41
The Plate!
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42
:Place 4 green asparagus side by side in the centre of a shallow, wide, bowl.
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43
Place 4 white asparagus perpendicular on top.
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44
Place three more green asparagus on top of the white asparagus.
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45
.
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46
Ladle 1 / 2 c. of tomato water around asparagus.
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47
Pour reduced tomato water syrup onto stacked asparagus Top asparagus with a spoonful of sorbet and a piece of cracker.
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48
Top with a sprig of fresh basil, and a sprinkling of minced tomato.
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49
Timing: The tomato water must be started the day before you need it.
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50
The sorbet may be made several days in advance.
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51
The crackers may also be made in advance and stored in an airtight container.
