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Beet, tomato and cucumber parfait
Chef Augie Mrozowski
2 1.5" by 6" pvc pipe or ring
1 large tomato
1 medium to large beet cook and cooled
1 small cucumber
Virgin olive oil
Dice small all vegetables separately for the tomato peel the outer meat to expose the caviar (seed sack) spoon out gently and set aside to use as a garnish on the plate, and place into bowls, season with a small amount of vinegar and olive oil, salt and pepper, let sit for 10 minutes then strain into a sieve let drain, then oil the inside of the tube and begin to fill a third of the way pressing down each layer until full. let the parfait rest in refrigerate for
at least an hour.
To serve; gently center the tube onto a plate while pushing the center with small plunger pulling up on the tube to expose the parfait, garnish with three dot of balsamic reduction, three tomato caviar, and a few drops of evoo, top with a pinch of micro green on the top center.
This recipe aired 09/11/12.
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