JOANNA'S FOOD: family cooking, from scratch, every day

Saturday, February 06, 2010

Raymond Blanc's tomato essence

Five years ago, when I started this blog, I posted two recipes on the first day. One of them has reappeared in the Telegraph, which is where I think I got it in the first place. It is Raymond Blanc's truly wonderful tomato essence ... glamour without much effort, haute cuisine without the high price of Le Manoir**. Although it's a little shocking that Monsieur Seasonality is suggesting tomatoes so early in the year.

The fundamental recipe hasn't changed - why tinker with perfection? And now, M Blanc suggests that, as well as using the golden liquid as a soup, you can use it in a tomato risotto. I'll be posting that one day soon.

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