Best 12 Tomato Mayonnaise Michel Fitoussi Recipes

CARROTS PROVENCAL

Steps:

• In a large skillet, heat the oil over moderately high heat. When the oil is hot, add the carrots, stir to coat with oil and reduce the heat to moderate. Cover and braise for 20 minutes, stirring regularly.
• Add the garlic, season with salt, stir and continue cooking over low heat until the carrots are almost caramelized and the garlic is soft and tender, about 15 minutes more.
• Sprinkle with the olives, stir and taste for seasoning. Serve hot or at room temperature.

TOURTIERE (APPLE, PRUNE AND ARMAGNAC TART)

Steps:

• To prepare the tourtiere you will need a large, round, shallow baking pan; a 16-inch paella pan is perfect.
• Peel the apples, quarter them and slice very thin. In a mediumsize saucepan combine the apples, 1/2 cup sugar and 1/4 cup water and cook over medium-high heat until quite dry, or for about 20 minutes. Set aside.
• Meanwhile, combine the prunes and Armagnac and allow them to marinate while the apples cook.
• Preheat the oven to 350 degrees.
• Dampen a large cloth towel and drape it over the phyllo dough to prevent it from drying out.
• Drain the prunes and combine them with the cooked apples. Reserve the Armagnac or rum.
• Using a pastry brush, lightly oil the bottom and sides of the baking pan.
• Place the tourtiere in the oven and bake for 30 minutes at 350 degrees, then reduce the oven temperature to 300 and cook an additional hour. Dust with powdered sugar. Serve either hot, at room temperature or gently reheated, cutting into pie-shaped wedges.
• Spoon the apple-and-prune mixture in a single layer on top of the fourth sheet of dough, covering the bottom and sides of the pastry. Be sure to keep the unused phyllo dough covered as you continue to work.
• Continue with the rest of the phyllo dough, layering sheet by sheet, covering each sheet with a sprinkling of sugar and a sprinkling of Armagnac, until you have used all the sugar, Armagnac and dough. Use about 10 sheets, or layers, in all.
• Trim off any overlapping pastry from the edges so they are even and sprinkle the trimmings on top of the last layer of pastry.
• Center one sheet of phyllo dough in the baking pan and sprinkle generously with sugar and Armagnac. Do this three more times until you have four sheets of phyllo.

TOMATO MAYONNAISE MICHEL FITOUSSI

Steps:

• Beat egg yolk until thick and sticky.
• Add the mustard and vinegar and beat some more.
• Carefully add the olive oil a few droplets at the time. If you add too much at once the mayonnaise will curdle. The mayonnaise should be extremely thick.
• Peel the tomatoes and pass the juice and pulp through a fine sieve until you have 1 cup juice.
• Put 1/4 cup mayonnaise into a bowl. Reserve the rest for another use. Slowly beat tomato juice into mayonnaise. The sauce should be smooth and velvety.

GRATIN DAUPHINOIS CHEZ LILY ET GABY (LILY AND GABY'S POTATO GRATIN)

Steps:

• Preheat the oven to 400 degrees.
• Rub the inside of an oval porcelain gratin dish (about 14 by 9 by 2 inches) with garlic, then add the potatoes.
• In a large mixing bowl combine the eggs, milk and salt and pour over the potatoes. Add a generous amount of freshly ground black pepper.
• Bake until the top is crisp and golden, or about one and one-half hours.
• Remove the gratin dish from the oven, sprinkle with the grated cheese, then dab the gratin with creme fraiche or drizzle with heavy cream. Return to the oven and bake until the top is very crisp and golden, about 15 minutes.

NUTMEG-SCENTED ONION GRATIN

Steps:

• Bring a large pot of water to a boil. Salt the water and add the onions. Cook until tender, about 10 minutes. (The slices will separate.) Drain.
• In a large bowl, toss the onions with the cream and season generously with nutmeg and salt. Spoon into a shallow gratin dish. (The gratin can be prepared several hours in advance, up to this point. Reserve at room temperature.)
• Preheat the broiler.
• Sprinkle the grated cheese over the gratin, place under the broiler and broil until the cheese is melted and golden. Serve immediately.

FRIED OYSTERS WITH CREAMY TARTAR SAUCE

Steps:

• Heat the oil to 280 degrees.
• Cut the leek into very, very thin matchsticks about three inches long and as thin as possible. In several batches, drop the leek slices into the oil and fry until golden brown, about four to five minutes. The oil should not be too hot or the leeks will fry too quickly and burn. Drain on paper towels and set aside. This can be done up to two hours in advance.
• Open the oysters, reserve the oyster liquor and strain it to remove any portions of shell or sand. Place the liquor in a small saucepan and bring to a boil over high heat. Add the oysters, poach them for just 30 seconds and drain, again reserving the liquor. When the oysters and the liquor have cooled, combine them again, to keep the oysters moist and plump. This can be done up to two hours in advance.
• Prepare three plates for coating the oysters: one with the flour, one with the eggs and egg yolks whisked together, and a third with the fresh bread crumbs.
• To prepare the tartar sauce, combine the cornichons, capers, mustard, paprika and parsley. Whip the creme fraiche or heavy cream until stiff. Carefully fold the cornichon mixture into the cream. Adjust seasoning if necessary.
• Heat the oil to 375 degrees.
• Drain the oysters and dredge them, one at a time, in the flour. Dip them into the egg mixture, then dredge them in the bread crumbs. Fry the oysters, three or four at a time, until nicely browned, about one minute. Between batches, check that the oil temperature remains steady.
• To serve, place the oysters on a platter, top with a nest of fried leeks and place a spoonful of tartar sauce alongside.

PRUNE CUSTARD TART

Steps:

• Two days before preparing the flan, toss the prunes with Armagnac or Cognac, cover securely and set aside to marinate. (If time is limited, you can skip the marinade and simply toss the prunes with the spirits, although the two-day marinade will offer a richer, more flavorful dessert.)
• Preheat the oven to 375 degrees.
• Butter and flour a 10 1/2-inch straight-sided ceramic baking dish.
• Add one tablespoon of sugar to the marinated prunes and toss. Place them on the bottom of the prepared baking dish, forming a single, tight layer that thoroughly covers the bottom of the dish.
• Place the eggs and three tablespoons of sugar in a large bowl and, using a whisk or electric mixer, beat until well blended. Add the flour and mix well. Add the milk and mix well. Pour the batter into the prepared baking dish and bake until bubbly and brown, about 45 minutes.
• Sprinkle with the remaining tablespoon of sugar and allow to cool. Serve at room temperature. This is just as delicious the next day.

TOMATO MAYONNAISE

Steps:

• Puree the tomato pulp and set aside.
• In a bowl,start by beating the egg,salt,white pepper and cayenne pepper together with 1 tablespoon of the oil.
• Continue whisking in the oil 1 tablespoon at a time until the sauce has emulsified and all of the oil is incorporated into the sauce.
• Fold in the pureed tomato and the tomato paste.
• Add the lemon juice and adjust seasonings to your taste.
• Store tomato mayonnaise tightly covered in the refrigerator.

FLAMICHE AUX POIREAUX (LEEK TART)

Steps:

• In a food processor, process the flour, butter and salt until the mixture resembles coarse crumbs, about 10 seconds. Add three tablespoons of water and process for three seconds. Pinch the dough, and if it does not hold together, add additional water and process for several more seconds. Be careful not to overmix. The dough should not form a ball. Turn the dough out onto a lightly floured work surface and knead, just until it forms a ball. Wrap the pastry in plastic wrap and flatten into a disk. Refrigerate for about 30 minutes.
• Roll out the dough to line a 10 1/2-inch tart pan. Carefully transfer the dough to the pan. Chill for another 30 minutes, or until firm.
• Preheat the oven to 425 degrees.
• Trim the leeks at the root. Cut off and discard the fibrous, dark green portion. Split the leeks lengthwise for easier cleaning and rinse in cold water until no grit appears. Coarsely chop the leeks.
• Melt the butter in a medium saucepan over low heat, add the leeks, salt and pepper and cook, covered, until the leeks are very soft, about 20 minutes. They should not brown.
• If the leeks have given up an excessive amount of liquid, drain them in a colander. Combine the eggs and creme fraiche in a medium-size bowl, mixing until thoroughly blended. Add the leeks and mix again. Reserve a quarter cup each of the cheese and the ham to sprinkle on top of the tart. Mix the rest into the leek mixture.
• Pour the leek mixture into the prepared tart tin. Sprinkle with the ham, then the cheese. Season generously with freshly ground black pepper.
• Bake until nicely browned, 40 to 45 minutes. Serve warm or at room temperature.

PATE BRISEE (FLAKY SWEET PASTRY DOUGH)

Steps:

• Place one cup of flour, the butter, sugar and salt in the bowl of a food processor fitted with a metal blade. Process just until the mixture resembles coarse crumbs, about 10 seconds. Add the water and slowly pulse just until the pastry begins to hold together, about six to eight times. Do not let it form a ball. Turn the pastry out onto waxed paper and flatten the dough into a circle. If the dough is excessively sticky, sprinkle it with several tablespoons of flour. Wrap in waxed paper and refrigerate for at least one hour.

SUN-DRIED TOMATO MAYONNAISE

Steps:

• Blend all ingredients in a small bowl.
• Refrigerate 30 minutes before serving so flavors can develop.

SUN-DRIED TOMATO MAYONNAISE

Steps:

• Stir together mayonnaise and pesto until well blended. Spread on hamburgers, or serve as desired.