'Executive Chef John McConnell of Clif Family Winery’s Bruschetteria Food Truck shows us how he makes Tomato Brûlée with Almond-Miso Butter and Shredded Shiso. Chef McConnell deeply roasts the almonds, almost to the burning point, to create a slightly bitter flavor. He bridges this with miso, brown sugar, mirin and sesame oil, grinding the almonds into a butter that he then spreads on top of sliced tomatoes. He torches the almond miso butter for a smoky charred flavor and tops them with shiso leaves. Find the recipe at: http://www.almonds.com/food-professionals/recipe-center/heirloom-tomato-brulee-almond-miso-butter-and-shiso'
Tags: vegetarian recipe , culinary school , tomato salad , Cooking School , cia , culinary college , culinary institute of america , Almond Butter Recipe , small plates , st. helena ca , Almond Board of California , almond recipe , John McConnell , Chef John McConnell , Clif Family Winery , Bruschetteria Food Truck , Asian tomato salad
See also:
comments