Crème De Tomato En Croute Recipe Video
This wonderful tomato soup recipe comes from the Bistro Jeanty restaurant (one of my favourite spots) in Yountville, California. I love the cuisine and the delightful French ambiance of this bistro. The minute you open the door the aromas from the kitchen transport you to the countryside of France.
From the minute you pull your car in to the parking lot the "french" feeling begins with the bicyle and potted flowers to the welcoming awning over the door.
Take a moment to "feel" the French Bistro of Napa Valley, Bistro Jeanty-turn up your volumne and enjoy...........
http://www.bistrojeanty.com/
His Cassoulet is simply amazing. He uses his smoked confit de Cannard in this Haricot Tarbais dish along with Toulousain style sausages. It is the epitome of Fall-Winter comfort food.
A meal at Bistro Jeanty whether eaten at the bar or at a wooden table while sipping local Napas Valley wine is heaven!
No meal is complete without a bowl of his famous Creme de Tomate en Croute. Now you can impress your family and friends and make this amazing gourmet bowl at home.
Key is using heirloom tomatoes-those juicy summer, vine ripe real tomatoes! For a variation use yellow tomatoes (Yellow Brandywine) or orange tomatoes (Aunt Gertie's Gold)!
Want to grow your own Heirloom Tomatoes? Learn how free plus free seed bank of heirlooms. Heirlooms are history!
http://groups.yahoo.com/group/TomatoMania/
Summary
Preparation Time10 MinCooking Time1 Hr 0 Min
Ready In1 Hr 10 MinDifficulty LevelMedium
Health IndexJust EnjoyServings6
Ingredients
2 1/2 lbs ripe/juicy heirloom tomatoes
1/2 cup butter
1/2 pound of onion
6 garlic cloves
1/4 c of tomato paste
1 bay leaf
1/2 Tb. pepper corns
1 tsp. thyme
4 cups heavy cream
1 tbsp butter
Salt to taste
1/2 tsp white pepper
1 lb. puff pastry
1 egg
Directions
Melt the 1/2 cup butter in a large stockpot over medium-low heat.
Add the onions, garlic, thyme, bay leaf and peppercorns; cover and cook for about 5 minutes.
Do not let the onions color.
Add tomato paste and lightly "toast" the tomato paste to cook out the raw flavor the add tomatoes, and water if needed. Simmer over low heat for 30-40 minutes, until the tomatoes and onions are very soft and broken down.
Puree by passing through a food mill. A food mill works best however you may use a blender in batches or a handheld immersion blender until finished, the strain.
Return the soup to the pot.
Add the cream, salt, white pepper and remaining butter to taste.
Bring soup to a simmer then remove from heat. Allow the soup to cool for two hours or overnight - in the refrigerator.
Divide the soup among six 8-ounce soup cups or bowls.
Roll out the puff pastry to 1/4 inch.
Cut into 6 rounds slightly larger than your cups.
Paint the dough with the egg wash and turn the circles, egg wash side down, over the tops of the cups, pulling lightly on the sides to make the dough somewhat tight like a drum. Try not to allow the dough to touch the soup.
These may be made up to 24 hours in advance and covered with plastic in the refrigerator.
Preheat oven to 450 degrees.
Lightly paint the top of the dough rounds with egg wash with out pushing the dough down. Bake for 10-15 minutes, until the dough is golden brown.
Do not open the oven in the first several minutes of cooking as the dough may fall.
Serve immediately.
Add the onions, garlic, thyme, bay leaf and peppercorns; cover and cook for about 5 minutes.
Do not let the onions color.
Add tomato paste and lightly "toast" the tomato paste to cook out the raw flavor the add tomatoes, and water if needed. Simmer over low heat for 30-40 minutes, until the tomatoes and onions are very soft and broken down.
Puree by passing through a food mill. A food mill works best however you may use a blender in batches or a handheld immersion blender until finished, the strain.
Return the soup to the pot.
Add the cream, salt, white pepper and remaining butter to taste.
Bring soup to a simmer then remove from heat. Allow the soup to cool for two hours or overnight - in the refrigerator.
Divide the soup among six 8-ounce soup cups or bowls.
Roll out the puff pastry to 1/4 inch.
Cut into 6 rounds slightly larger than your cups.
Paint the dough with the egg wash and turn the circles, egg wash side down, over the tops of the cups, pulling lightly on the sides to make the dough somewhat tight like a drum. Try not to allow the dough to touch the soup.
These may be made up to 24 hours in advance and covered with plastic in the refrigerator.
Preheat oven to 450 degrees.
Lightly paint the top of the dough rounds with egg wash with out pushing the dough down. Bake for 10-15 minutes, until the dough is golden brown.
Do not open the oven in the first several minutes of cooking as the dough may fall.
Serve immediately.
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