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Published: Monday, 8/16/2004

Chilled Organic Vegetable Gazpacho Cheddar & Herb Biscuits Vanilla-Sage Ice Cream

3 large heirloom tomatoes, quartered

2 celery stalks

1 organic red beet, peeled and diced

2 organic cucumbers, peeled and diced

4 cups spring water

1 bunch fresh cilantro

1 cup vegetable oil

1 bunch sunflower sprouts (can substitute other sprouts)

Salt and white pepper to taste

To make the gazpacho: In a blender, puree vegetables and spring water with a pinch of salt and pepper. Strain through a fine sieve. Place in a refrigerator for at least an hour.

To make the cilantro oil: Clean blender and dry thoroughly. Puree cilantro with vegetable oil. Strain through a fine mesh sieve. Serve soup ice cold. Garnish with cilantro oil and sunflower sprouts.

Yield: 4 servings.

Source: Executive chef Scott Crawford, the Woodlands, Summerville, S.C.

Nutritional information per serving: Calories, 546; protein, 2.9 grams; carbohydrates, 13.7 grams; total fat, 55.2 grams; cholesterol, 0 milligrams; saturated fat, 4 grams; dietary fiber, 3.5 grams; sodium, 356.4 milligrams; sugar, 8.6 grams; vitamin A, 109.9 retinol equivalents; vitamin C, 35.2 milligrams; calcium, 50.1 milligrams; iron, 1.5 milligrams; alcohol, 0 grams

1 1/4 cups buttermilk, adding more as necessary

2 tablespoons sugar

2 tablespoons chopped fresh thyme

2 teaspoons salt

3 cups all-purpose flour

2 cups (packed) grated cheddar (about 8 ounces)

2 tablespoons baking powder

2/3 cup (1.5 sticks) chilled unsalted butter, cut into half-inch cubes

Preheat oven to 375 degrees.

Mix buttermilk and thyme in small bowl; let stand 5 minutes.

Whisk flour, baking powder, sugar, and salt in medium bowl to blend.

Add cheese and butter; rub with fingertips until mixture resembles fine meal.

Add buttermilk mixture and stir until soft, moist clumps form.

Turn dough out onto lightly floured surface; press out to thickness of 1/2 inch. Using 2-inch round cookie cutter, cut out biscuits.

Transfer biscuits to two ungreased baking sheets, spacing 2 inches apart. Bake 1 minute.

Reverse position of sheets and bake biscuits until golden brown and cooked through, about 8 minutes longer.

Transfer biscuits to racks. Serve warm or at room temperature.

Yield: 28 biscuits

Source: Executive chef Scott Crawford, the Woodlands

Nutritional information per serving: Calories, 111.2; protein, 4.4 grams; carbohydrates, 12.4 grams; total fat, 4.9 gram; cholesterol, 12.8 milligrams; saturated fat, 3 grams; dietary fiber, 0.4 gram; sodium, 368 milligrams; sugar, 1.6 grams; vitamin A, 109.4 retinol equivalents; vitamin C, 0.1 milligram; calcium, 127.7 milligrams; iron, 1 milligram; alcohol, 0 grams

3 cups heavy cream

1 cup whole milk

1 vanilla bean

8 large egg yolks

1 cup sugar

1/8 teaspoon salt

1/2 bunch fresh sage, chopped

Prepare an ice bath in a large bowl.

In a sauce pot, bring the cream, milk, vanilla bean, and sage to a simmer over medium heat.

Immediately remove from heat, cover with plastic wrap, and let steep for 15 minutes.

In a medium bowl, whisk the egg yolks, sugar, and salt.

Remove the wrap from the sauce pot and slowly ladle half the cream mixture into the egg mixture, while whisking constantly.

Once you have added half the cream mixture, pour the entire mixture back into the sauce pot and place over low heat.

Using a candy thermometer and a rubber spatula, constantly stir the mixture, scraping the sides of the pot, until it reaches 170 degrees and has the consistency of thick cream.

Immediately strain the sauce through a fine mesh strainer back into the mixing bowl and set the bowl in the ice bath to cool.

Stir occasionally, until the temperature drops to 40 degrees.

Follow the ice cream maker instructions; when the mixture reaches soft-serve consistency, place in the freezer for 4 hours so it can firm up.

Keep tightly covered in the freezer. It will last as long as 2 weeks.

Yield: 12 servings

Source: Executive chef Scott Crawford, the Woodlands

Nutritional information per serving: Calories, 324.4; protein, 3.8 grams; carbohydrates, 19.8 grams; total fat, 26.1 grams; cholesterol, 226.3 milligrams; saturated fat, 15.2 grams; dietary fiber, 0 grams; sodium, 192.3 milligrams; sugar, 18.8 grams; vitamin A, 322.7 retinol equivalents; vitamin C, 0.6 milligram; calcium, 78.7 milligrams; iron, 0.4 milligram; alcohol, 0 grams



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