4 terrine tomatoes with tarragon Recipes

mixed heirloom tomatoes (2 to 2 1/2 inches), water, onion, finely chopped, carrots, finely chopped, celery ribs, finely chopped, zucchini, finely chopped, ear of corn , kernels removed (reserve cob), turnip, finely chopped (1 1/2 cups), fresh shiitake mushrooms, chopped, parsley (leaves and stems), chopped, mixed chopped herbs such as basil , tarragon, and chives, unflavored gelatin (from three 1/4-oz envelopes), mixed chopped herbs such as basil , tarragon, and chives, extra-virgin olive oil, sea salt

olive oil, celery, cut into small dice (1large rib), yellow onion, cut into small dice (1 medium), ripe tomatoes, cored and cut into wedges then seeded, unflavored gelatin, water , plus more cool as needed, heavy cream, fresh tarragon, chopped (leaves from 6 sprigs), salt & freshly ground black pepper

white red snapper fillets, cold (or salmon, pike, red snapper, lake trout or any medium fat fish with firm flesh), pistachio nut, toasted, cognac or 3 tbsp brandy, egg whites, cold, whipping cream, salt, pepper, ground ginger, ground nutmeg, black truffles, chopped (optional), fish stock (chicken ok), tarragon, whipping cream, butter, fresh parsley, tomatoes , cut as roses, black caviar (lumpfish)