It takes seconds to look and who knows you may be rewarded like I was.

Gourmet magazine used to be great for finding and publishing recipes requested from readers; recipes for restaurant menu items that readers longed to make for themselves.   I think you can still find some of the previously print published restaurant recipes on epicurious.com; and there are other sites with copycat recipes.  Here are several from the Food Network.  And of course, you can always ask a server if a recipe could be made available.  I’ve had simple recipes shared table-side so it’s definitely worth a try.

A couple of years ago I was fortunate to be dining at Bistro Jeanty in Yountville, California, in the heart of Napa Valley.  It’s well known for outstanding french cuisine.  My companions and I dined very well next to a cosy fireplace on cassoulet with  duck confit,  beef bourguignon, sole meunière. mussels and the server approved our wine choices.   But the most memorable dish was their  “world famous” cream of tomato soup  in puff pastry or Crême de Tomate en Croute.  I wanted to share this recipe with my readers back when I had a food column, and was determined to recreate it, but a quick Google search saved me the time.  Chef Phillipe Jeanty, born in the Champagne region of France, generously shares the recipe on the restaurant website!   And a further search rewarded me with a YouTube video of Chef Jason Hill preparing a pot of this deliciousness using Chef Jeanty’s recipe.  It’s a rich dish but so worth it. Garlic, thyme, onions, and four cups of heavy cream.  Yes, you read that correctly; four cups of cream. Oh my, pushing your spoon though the flaky crust and down to piping hot and oh so creamy soup is divine decadence. I’ve made it twice and have thus been able to relive those blissful moments. Use flavourful ripened tomatoes for the best results.

 

hungryroad_tomatoes

Click here for the recipe – Crême de Tomate en Croute, and here for the YouTube video.