TAMIS COOKING RECIPES

Steps:

• Chop the meat, whatever type you are using, and chill it well, you can even place it in the freezer for 10 min, the colder the better.
• Place the bread in a bowl and cover with the cream. Make sure it is saturated well with the cream. (This is a great use for old, crusty stale bread that is too hard to eat, and is most likely what was used in historical forcemeats, as nothing was wasted)
• When the meat is well chilled, place it in the bowl of a food processor and add the bread soaked in cream, squeezing the cream out into a separate container.
• Begin pureeing the meat by pulsing the food processor, adding the soaked bread, garlic, pepper, nutmeg and the salt.
• When the mixture is coming together and looks like paste, turn the food processor onto the continuous cycle and start drizzling in cream until the mixture is fluffy, light in color, and you can see no chunks of meat left. You may need to scrape down the sides of the food processor to incorporate all the meat.
• Cook a small piece to test the flavor, adjust as needed, then refrigerate in an air tight container until needed.

Steps:

• Arrange alternate slices of yellow tomato, whole basil leaves, slices of red tomato, and mozzarella cheese slices on a serving platter in rows; sprinkle with shaved shallot. Drizzle olive oil and balsamic vinegar over the salad; season with salt and black pepper.