The Culinary Institute of America
Arts:Food
Tomato Brûlée with Almond-Miso Butter and Shiso with Chef John McConnell of Clif Family Winery
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
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