National Culinary Review

California Milk Advisory Board

½ cup arrowroot, mixed with water

3-4 bulbs Christopher Ranch green garlic, shaved, for garnish

Method: Boil potatoes and carrots until tender. Drain. Sauté fine-chopped garlic, onion and celery in grapeseed oil until soft and tender but still translucent. Sauté bacon until crisp; drain, crumble. In large pot, combine cooked bacon with potatoes, carrots, garlic, onion and celery. Add salt, pepper, chicken stock, milk and heavy and light creams; simmer 30 minutes (do not boil). As soup begins to simmer, fold in cheese; when simmering slowly, add arrowroot mixture. Purée until smooth. Pan-fry garlic shavings until golden-brown for garnish.

¼ cup + 1/3cup unsalted butter, divided

5-6 garlic heads, mostly peeled and intact, horizontally sliced in half

3 lbs. Yukon gold potatoes, diced

8 oz. Serrano ham hock

2 qts. chicken broth

1 qt. water

1½ T. sweet smoked paprika

12 slices stale bread

12 garlic cloves, peeled

12 large eggs Kosher salt and pepper, to taste

Cream of Tomato Soup in Puff Pastry
Philippe Jeanty, Chef
Bistro Jeanty
Yountville, Calif.
Yield: 24 servings

leaves, peppercorns and thyme. Cover; cook about 5 minutes, or until onions are soft (do not let onions color). Add tomato paste; lightly “toast” to cook out raw flavor. Add tomatoes and 2 cups water, if needed (only if tomatoes are not ripe and juicy). Simmer over low heat 30-40 minutes, or until tomatoes and onions are soft. Purée through food mill. Return soup to stockpot. Add cream, pepper and remaining butter; season with salt. Bring to a simmer. Remove from heat; refrigerate until completely cooled. Divide soup among 24 (8-oz.) soup cups or bowls. Roll out puff pastry ¼-inch thick. Cut into 24 rounds slightly larger than cups. Paint rounds with egg wash; place, egg wash side down, over tops of cups. Press overhanging dough against sides of cups, pulling lightly to make a taut lid (do not let dough touch soup). For each serving, to order: Lightly paint dough with egg wash without pushing down. Bake in 450°F oven 10-15 minutes, or until dough is puffed and golden-brown. Do not open oven in first several minutes of cooking to prevent dough from falling. Serve immediately.

1) In large stockpot over medium heat, melt ¼ cup butter. Cook garlic heads, cut side down, about 5 minutes, just until soft and aromatic. Add potatoes; sauté 3-5 minutes, stirring occasionally. Add ham, chicken broth and water; bring to a boil. Reduce to simmer. Cover; cook 30-60 minutes. 2) Blend remaining 1/3 cup butter with paprika. Toast bread; rub both sides of bread slices with garlic clove. 3) Poach eggs in small batches in acidified water (1 t. vinegar to 1 qt. water) until whites are set and yolks begin to thicken. Remove. Keep warm. 4) To serve: Place 1 garlic toast in bottom of soup bowl. Portion 1 cup potatoes over toast, then 1 egg, several garlic cloves and 1 cup broth. Top with 1 t. paprika butter. Season with kosher salt and pepper, to taste. Serve immediately.

The National Culinary Review | May 2011

10 oz. unsalted California butter, divided
1 lb. yellow onions, sliced
12 garlic cloves
2 bay leaves
1 T. whole black peppercorns
2 t. dried thyme leaves
½ cup tomato paste
5 lbs. ripe tomatoes, cored, quartered
2 qts. California heavy cream
1 t. ground white pepper
Salt, to taste
4 lbs. puff pastry
2 eggs, beaten with 2 T. water