Chef Henry Harris Shares Quick Late-Summer Tomato Recipe
Quick Brief
Chef Henry Harris has shared a quick, 15-minute supper recipe featuring late-summer tomatoes cooked with cream and fresh herbs served on toast. The dish is inspired by Edouard de Pomiane's classic cookbook, La cuisine en dix minutes, which focuses on simple meals made from quality ingredients.
What Happened?
Chef Henry Harris published a recipe combining late-summer tomatoes, creme fraiche, and herbs served on toast. The dish takes roughly 10 to 15 minutes to prepare and is adapted from a recipe by food scientist Edouard de Pomiane, whose work aims to simplify home cooking for time-poor individuals.
Why It Matters
The recipe highlights accessible, quick cooking methods utilizing quality seasonal ingredients, continuing a culinary tradition focused on reducing the complexity of home meal preparation.
Key Facts
- The recipe features late-summer tomatoes cooked with cream and served on toast.
- Preparation time for the dish is approximately 10 to 15 minutes.
- The dish is inspired by Edouard de Pomiane's book, La cuisine en dix minutes.
- Henry Harris is the chef and co-owner of Bouchon Racine in London.
- Harris is the author of the book The Racine Effect.
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