Daniel Humm Prepares Tomatoes

World-renowned chef Daniel Humm has partnered with Victorinox cutlery (his professional cutlery of choice) to create a video tutorial on preparing tomatoes (recipe below). Daniel is currently the Executive Chef at the prestigious, four-star Eleven Madison Park in New York City and was awarded 2010 Best Chef: New York City by the James Beard Foundation.

SOUP OF VINE RIPE TOMATOES WITH BASIL
Serves 8,

INGREDIENTS:

6 Tbsp. Butter
2 Small Shallots, minced
2 Tbsp. Tomato Paste
16 Medium Sized Tomatoes, cored and roughly diced with skin still on
1 Pinch Sugar
4 Cups Cream
8 Sprigs Basil
Salt, Pepper and Tabasco -- to taste

PREPARATION:

Sweat shallots in butter until tender. Add tomato paste. Add tomatoes, be sure not to brown. Cook until tomatoes begin to just break down. Add cream and continue to cook over low heat for about ten minutes. Remove from heat, add basil, cover and allow to infuse for ten minutes. Remove sprig of basil. Blend in vita prep, pass through Tamis and season to taste with salt pepper and Tabasco. Finish each bowl with fresh basil leaves

Category:

Howto & Style

Tags:

• howto
• Swiss Army
• cooking
• recipe