Summer Entertaining 2000: Race Courses


  Basil Oil

The Chef
WYLIE DUFRESNE of 71 Clinton Fresh Food

Servings
Serves six.

Ingredients
3 cups packed basil leaves
3/4 cup grape-seed oil
1 teaspoon salt

Cooking Instructions
Bring 2 quarts of water to a boil. Use about 1/4 cup salt per quart of hot water. Drop basil into boiling water for 15 to 20 seconds, and immediately plunge basil into ice water to chill. Drain, and squeeze out as much water as possible. Cut basil into small pieces and place in a blender with oil and salt. Blend on high speed for 2 minutes. Allow to sit for 10 minutes. Strain purée through a sieve lined with cheesecloth . Discard the cheesecloth, and reserve purée that remains (it can be added to mayonnaise, pasta, or mashed potatoes).

Spread the caramelized onions on top of pastry shells. Mix the red and yellow diced tomatoes together in a bowl, and mound on top of the onions. Season with salt and pepper, then drizzle with olive oil. Bake tarts for 5 minutes or until they are warmed through. Place on six serving plates and garnish with basil chiffonade. Drizzle warm goat-cheese sauce and basil oil around tarts and serve.

Best With
Dufresne's Warm Red-and-Yellow-Tomato Tart.





 
 
   
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