tomato burger

prep time:  tbd
cook time:  tbd
servings:  tbd

bun ingredients:
1/3 cup + 1 tablespoon almond flour
1/3 cup + 1 tablespoon flour
3/4 cup confectioners sugar
1/2 teaspoon salt
4 large egg whites - lightly beaten
2/3 cup olive oil

tomato filling ingredients:
2 medium tomatoes
1/4 cup drained sundried tomatoes in oil - finely chopped
2 tablespon shallot - finely chopped
2 teaspoon balsamic vinegar

goat cheese filling ingredients:
1/3 cup soft mild goat cheese at room temperature
3 tablespoon mascarpone
1 tablespoon chives - finely chopped
basil leaves

bun steps:
1.  preheat oven to 325 degrees.  lightly butter muffin cups.  whisk togther flours, sugar and salt.  whisk egg whites into dry ingredients until combined.  add oil in a slow stream, whisking constantly.  divide batter among muffin cups.    bake until pale golden and springy to the touch, 20 - 25 minutes.  cool in pan for 5 minutes.  remove buns and cool completely on rack.

tomato filling steps:
1.  cut a shallow "x" in the bottom of each fresh tomato.  blanch in a saucepan of boiling water for 30 seconds, then transfer to an ice bath.  when cool, peel and seed tomatoes.  cut into 1/4-inch dice.  stir diced tomatoes together with the sundried tomatoes, shallots, vinegar, and season with salt and pepper.

goat chees filling steps:
1.  stir together goat chees, mascarpone, chives and a pinch of salt.

2.  halve each bun horizontally, then fill sandwish with 1 teaspoon tomato filling, basil leaf, and 1 teaspoon cheese filling. 

- goop, october 2013

corn shells n'cheese with sun dried tomatoes

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
1 pound corn shells
2 anchovies
4 - 5 sundried tomatoes
8 ounces mascarpone
1/2 cup milk
1/2 cup cream
1 cup tightly packed grated parmesan cheese + more to taste
slat
pepper
2 tablespoons unsalted butter
1 sprig of thyme - garnish

ingredients:
1.  bring a large pot of water to a rolling boil and salt generously.  drop in pasta.  preheat oven to broil.  meanwhile, add a tablespoon of butter to a large frying pan over medium heat.  add garlic and cook for a minute until soft and fragrant, being careful not to burn the butter.  add the cream and milk and cook for a minute.  allow to rest.

2.  in a large blender, add the garlic mixture along with the mascarpone, paremsan, sundried tomatoes and anchovies.  blend  until combined.

3.  when shells are al dente, drain and add to a baking dish.  pour the cheese mixture over the shells and mix to combine.  season with slat and pepper.  thickly grate a layer of parmesan over the shells, and add a sprig of thyme on top.

4.  pop the shells under the broiler for about 1 minute or two until the cheese begins to bubble and brown.

- goop, october 2013