One of the coolest thing about Chef Brock's book are the pictures. They are beautiful, expressive and really show off the way food can be presented. They highlight the ways in which food is a visual, as well as olfactory and gustatory activity. But sometimes, it's nice when a recipe you are attempting doesn't have a picture. This way, you can assume your results look EXACTLY the way they would look if Sean was cooking. Even though they probably don't.
Flavor wise - our results for this recipe were SPECTACULAR. The bisque had an amazingly unique taste, with lots (but not too much) garlic flavor enhanced by a subtle licorice accent from the tarragon. The green tomato croutons were delicious, and we barely had enough left for plating after all the sneaky snacking while cooking. Our green tomatoes were red, but clearly labelled as green, and they tasted like proper green tomatoes.
We are becoming serious green garlic fans, buying tons of the stuff from various vendors at the Summerville Farmer's Market. Our next post will be the Ribeye Roast with Green Garlic Butter...also awesome.The recipe was easy to follow, and worked well. The buttermilk seemed like an unnecessary afterthought, but when you try the soup with and without, it definitely balances out the flavor. Without a picture it was hard to tell what everything was supposed to look like, and ours had an overabundance of white, so, not sure if all the colors came through. Totally wonderful though.
Advice: Make more tomatoes. Then make more. I think we could have started the tomatoes sooner and had them ready as the soup was finishing. The way we did it the bisque was ready well in advance and sat around for a while. Then again, there are two of us, so frying while blending and straining is no big deal. If you're cooking alone, the sequence might be easier as written.
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