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New York, NY (August 1, 2008) Jose Luis Hernandez, a culinary student at Johnson County Community College in Lenexa, Kansas, took the top prize in the nineteenth annual Best of the Best Recipe Contest, sponsored by the Florida Tomato Committee. His recipe for Tomato Jam Filled Crepes with Fresh Tomato Ice Cream and Basil Syrup was judged by a panel of chefs and food writers in New York City on June 5. Judges included restaurant industry contributing writer Karen Weisberg, Gary Tucker of Food Arts, David Mechlowicz of The Food Network, Chef Jon Polcyn of Restaurant Associates, Jason Stemm of Lewis & Neale Inc., and Samantha Winters and Reggie Brown of the Florida Tomato Committee. Six finalists each from the U.S. and Canada were tasted, and prizes awarded to the top three entries from each country. Hernandez was also selected as the Grand Prize winner among all entrants.
To be considered for the national judging, students first qualified to represent their school by competing against classmates in an internal recipe contest. Instructors then sent the top entry from their school for finalist consideration. Recipes were evaluated based on taste, appearance, originality, use of fresh tomato and ease of preparation.
Hernandez's entry impressed judges with not only its flavor, but the way he utilized fresh Florida tomatoes and showcased their versatility. None of the tomato goes to waste. When the seeds or skin are removed in one step, they are reintroduced in another aspect of the recipe. The crisp bits of tomato skin, dipped in a simple syrup, are a pleasant contrast of color and texture to the ice cream and crepes. It also shows that fresh tomatoes can be used in sweet desserts as well as savory dishes. For his achievement, Hernandez won $2,500.
A dessert was also chosen as the first place winner among entrants from Canadian schools. Lynn Fretz of Canadore College in Guelph, Ontario, created a Tomato Mousse & Basil Jelly with Tomato "Cigars" that bridged sweet and savory into a refreshing treat.
The Florida Tomato industry supplies foodservice operators with an estimated 300 tons of fresh tomatoes during a long growing season that stretches from October until June. The contest helps educate students about proper handling of fresh tomatoes, a staple in the foodservice industry. It also provides instructors with the chance to reinforce recipe development and writing skills.
A new training tool for culinary educators is now available from the Florida Tomato Committee. It includes a lesson plan for teachers with components that can fit into current curriculum along with a training video, recipe ideas and general background information. To order a free CD-ROM or to learn more about how your school can participate in the 2009 contest, contact Jason Stemm, Lewis & Neale, Inc. at 212-420-8808 or jason@lewis-neale.com.
Tomato Jam Filled Crepes with Tomato Ice Cream and Basil Syrup
Jose Luis Hernandez
Johnson County Community College, Lenexa, KS
2-1/4 cups plus 2 tablespoons sugar
7 pounds fully ripened fresh Florida tomatoes
1 cup port wine
1 teaspoon fresh grated ginger
1/2 teaspoon ground cinnamon
Salt
1-1/2 cups heavy cream
3/4 cup milk
6 large egg yolks
1 tablespoon crème fraiche
1/4 cup, loosely packed fresh basil
Crepes (recipe follows)
Bring a large pot of water to a boil. Preheat oven to 200°F.
To prepare Simple Syrup: In a small saucepan combine 1/2 cup sugar and 1/2 cup water; bring to a boil; set aside.
To prepare Crisp Tomato Skins: Arrange a rack on a tray. Coat rack with non-stick cooking spray. Score skin on each tomato in 4 equidistant places. Drop several at a time into boiling water until skins loosen, about 10 seconds; set aside to cool. When cool enough to handle, peel off skins; dip 20 pieces of skin into Simple Syrup; place on prepared tray. Reserve remaining syrup. Dry tomato skins in oven until crisp but not browned, 30 to 40 minutes; set aside.
To prepare Tomato Jam: Quarter, seed and coarsely chop enough tomatoes to make 2 quarts, reserving seeds and juice. Place chopped tomatoes in a heavy saucepan. Add 3/4 cup sugar, the port, ginger, cinnamon and 1/4 teaspoon salt. Cook over medium heat, stirring occasionally, until mixture is thick and jam like, about 45 minutes. Remove from heat; set aside until cool; crumble into 1/2 inch pieces.
Meanwhile, coarsely chop remaining uncooked tomatoes. Place in a blender container with reserved uncooked tomato seeds and liquid. Blend until smooth; strain puree; set aside.
To prepare Tomato Ice Cream: In a medium-sized, heavy saucepan whisk together cream, 1 cup sugar, milk and 1/8 teaspoon salt. Heat, stirring frequently, just until mixture comes to a simmer. Meanwhile, in a small bowl whisk egg yolks. Very gradually whisk hot mixture into yolks; return mixture to saucepan. Cook, stirring constantly, just until it simmers. Remove from heat; whisk in 2 cups of the reserved tomato puree and the crème fraiche. Reserve remaining puree, if any, for another use. Refrigerate, covered, until cool. Transfer to an ice cream maker; process until frozen. Serve or transfer to a freezer container and freeze until ready to serve.
To prepare Basil Syrup: In a heavy saucepan, combine reserved sugar syrup and basil; bring to a boil. Transfer to a blender container; whirl until smooth. Strain and set aside.
To prepare Crepes: In a bowl combine 3/4 cup flour, 3/4 cup milk, 2 eggs, 2 tablespoons oil, 2 tablespoons sugar and 1/8 teaspoon salt until smooth. Heat a 6-inch crepe pan; very lightly wipe with oil. Pour about 1-1/2 tablespoons batter at a time into pan, swirling to cover the bottom; cook until bubbly and bottom is golden. Turn and cook just long enough to lightly brown; remove and set aside. Repeat to make 12 crepes, wiping pan with oil when needed.
To serve: Spread 12 crepes with warm Tomato Jam; roll up. Place 2 crepes on the center of each plate. Top with a scoop of Tomato Ice Cream and drizzle with Basil Syrup. Garnish with Crisp Tomato Skins.
YIELD: 6 portions
UPDATE AS OF 7-21-08
In a press conference this afternoon, the FDA/CDC announced that one jalapeno sample was found with the same genetic strain of Salmonella Saintpaul (as the ongoing outbreak) in a produce distribution center in McAllen, TX. The company, Agricola Zaragoza, is characterized as a small, regional wholesaler/distribution center. That company is currently recalling its jalapeno peppers voluntarily.
The FDA is now advising consumers to avoid fresh jalapenos and food products made with fresh jalapenos.
The warning on Serrano peppers remains the same: those in vulnerable populations (infants, the elderly, and immune-compromised people) should avoid eating serrano peppers as the investigation continues.
Since April, 1,251 persons infected with Salmonella Saintpaul with the same genetic fingerprint have been identified in 43 states, the District of Columbia, and Canada. The latest onset date is still July 4.
The FDA is no longer advising consumers to avoid fresh tomatoes, but is reluctant to say that tomatoes did not cause the outbreak, claiming the original epidemiological evidence is still there.
For latest information, please visit the following links:
FDA - http://www.fda.gov/oc/opacom/hottopics/tomatoes.html
CDC - http://www.cdc.gov/salmonella/saintpaul/
