The food served at Blackberry Farm “isn’t fussy but is full of finesse,” according to TABLE contributor Julia Platt Leonard, who spent a few days relaxing at the Eastern Tennessee getaway. The menu options are get their influence from the seasons, utilizing ingredients from local growers and producers when not grown on-site such as with their blue crab they use. Below, the Great Smoky Mountains paradise shares its recipe for a thoughtful and beautiful summer recipe you’ll be eager to whip up for everyone in your life. Get ready for a bowl full of Crispy Brown Rice with Blue Crab, Smoked Tomato Vinaigrette, and Fennel Purée.
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Crispy Brown Rice with Blue Crab, Smoked Tomato Vinaigrette and Fennel Purée
Description
A little bit of luxury for your evening course.
Ingredients
For the smoked tomato vinaigrette:
- 6 large (about 2 lb) tomatoes
- 8 oz yellow onions, diced
- 5 ½ oz olive oil
- 6 garlic cloves, peeled and thinly shaved
- 3 ½ tbsp champagne vinegar
- 2 tsp kosher salt
For the fennel purée:
- 2 large fennel bulbs
- 7 oz unsalted butter
- Salt to taste
For the basmati rice:
- 2 cups dry brown basmati rice
- 2 tbsp neutral oil, such as vegetable oil
To plate and garnish:
- 1 lb blue crab, picked
- Fennel pollen
- Torn fennel fronds
Instructions
For the smoked tomato vinaigrette:
- Cut the tomatoes in half and grill them over a wood fire, skin side down, for 20-25 minutes. For a smokier flavor, cover the tomatoes with a metal bowl.
- Remove the charred skin and cut into large dice.
- While the tomatoes are on the grill, slowly simmer the diced onions in the olive oil until translucent then add the shaved garlic and continue to cook for 10-15 minutes or until the garlic begins to smell sweet.
- Add the diced tomatoes and vinegar to the onion mixture, add salt then take off the heat and allow to cool so the flavors can blend.
For the fennel purée:
- Wash and thinly slice the fennel bulbs and cook slowly in the butter with the lid on. When the fennel is completely soft, strain from the butter, purée until very smooth, and season with salt.
For the basmati rice:
- Cook the rice according to the package instructions and allow to cool.
- Once cool, stir-fry it in a couple of tablespoons of neutral oil, allowing some of the grains to get toasted and crispy and some to remain soft.
To plate and garnish:
- Reheat the tomato vinaigrette.
- Spoon the fennel purée into individual serving dishes.
- Sprinkle with the fried rice, add the blue crab, and top with the hot tomato vinaigrette.
- Garnish with fennel pollen and torn fennel fronds.
Recipe and Photography from Blackberry Farm
Discover more about the tranquil Blackberry Farm in this piece by TABLE Regional Editor Julia Leonard.
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