Tomato Bisque With Buttered Cauliflower

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A couple  of day’s ago I made a big batch of my beloved tomato bisque. It served me well as late night snack for a few day’s, the last one last night, when I added some buttered cauliflower and ate it with a good chunk of sourdough bread, indispensable for wiping the bottom of the bowl to make sure one get’s the last drop and nothing is wasted 🙂
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Blanch the cauliflower rosettes, then saute lightly in butter. season with kosher salt and white pepper. To serve, pour bisque in bowl, add the cauliflower and sprinkle with finely sliced scallions.
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Recipe for  ” Tomato Bisque
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Bon Appetit !   Live is Good !
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Tomato Bisque With Buttered Cauliflower

Tomato Bisque With Buttered Cauliflower

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Tomato Bisque With Buttered Cauliflower

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Tomato Bisque With Buttered Cauliflower

Tomato Bisque With Buttered Cauliflower

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9 comments

  1. Chef, have you ever try making the “tomatoes jelly”? The kind that has the full flavor of tomato but quite clear in color. I’ve eaten them somewhere I don’t remember. I think it’s some molecular gastronomy technique but I haven’t look up the bible yet. I came to your blog first just to see if you ever made that thing.

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  2. Hi Miranti,
    I’ve made tomato jelly a few times. While there are without doubt newer and more cutting edge molecular recipes, why not go with the classic which to me is also the best:
    Use tomato water from the ripest, best heirloom tomatoes you can find.
    Add seasoning and plain, good quality gelatine. Chill.
    Enjoy 🙂

    Like

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