Pearl Onion With Tomato Gazpacho Emulsion And Black Olive Bread

Name: Pearl Onion With Tomato Gazpacho Emulsion And Black Olive Bread
Ingredients: 400 gram black olive, puréed; 1/4 liter olive oil; 126 gram butter; 50 gram granulated sugar; 5 whole eggs; 460 gram all-purpose flour; 45 gram baking soda; 3 or 4 plum tomatoes; 3 ounce peeled and seeded cucumber; 1/8 green pepper; 1 ounce sherry vinegar; 2 ounce extra virgin olive oil; 6 pickled red pearl onions, sliced

Le Basque|May 10, 2016 2:41 pm EST

4.5 (2 ratings)

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This recipe looks, tastes, and even smells delicious.Since 1991, the creative masterminds of Le Basque have executed some of the most elaborate and groundbreaking event productions in South Florida and across the map. Building a reputation for unparalleled service with true style and savoir-faire, Le Basque offers full-service catering and production design under the helm of Alejandro Muguerza, Jim Mozina, and Ian Perris. Le Basque proudly serves many high-profile and private clients. Such prestigious figures include President Barack Obama and President Clinton, international fashion houses including Cartier and Yves St. Laurent, and global conglomerates UBS and Sotheby’s.

Servings

5

Ingredients

400 gram black olive, puréed
1/4 liter olive oil
126 gram butter
50 gram granulated sugar
5 whole eggs
460 gram all-purpose flour
45 gram baking soda
3 or 4 plum tomatoes
3 ounce peeled and seeded cucumber
1/8 green pepper
1 ounce sherry vinegar
2 ounce extra virgin olive oil
6 pickled red pearl onions, sliced

Directions

In a large bowl, mix oil with olive purée.
Heat sugar for a minute in microwave and mix with puréeand oil.
Add eggs one by one, making sure they are well incorporated.
In a separate bowl, cream sugar with butter. Add that mix to purée.
In 3 parts, add dry items to liquid mix. Reserve.
Line loaf pan with parchment paper and coat with olive oil, then add mix. Bake at 350 degrees for 35 to 40 minutes. Let cool and cut in ten rectangles that are 1 1/2” wide and 3” long by 1/4” thick. Reserve.
Add all ingredients in a blender except the extra virgin olive oil. Blend and slowly add in extra virgin olive oil. Strain mixture and let cool overnight or for 4 to 6 hours. Place in pastry bags.
To plate:
Place black olive bread on plate. Pipe dollops of tomato gazpacho emulsion on top of bread until fully covered. Then place another layer of black olive bread and pip one line of tomato gazpacho emulsion in the center length wise. Place slices of pickled pearl onion on top of line of tomato gazpacho emulsion. Decorate with your choice of greens.