TOMATO PARMESAN CORN BREAD
With hearty stews, soups, or a big antipasto salad, this tomato-flecked
corn bread is sure to please. Serve leftover corn bread for breakfast - halved,
buttered, grilled, and topped with scrambled eggs.
1 large Florida tomato, cored and halved crosswise
4 tablespoons unsalted butter
1 cup yellow cornmeal
1 cup unbleached all-purpose flour
1/2 cup freshly grated Parmesan cheese
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
2 large eggs, slightly beaten
1 cup milk
1/4 cup plain yogurt
Using your finger, push the
seeds and surrounding liquid out of the tomato. Dice the tomato
and set it aside in a strainer to drain.
Gently melt the butter in a 10-inch cast-iron skillet and
remove from the heat. Preheat the oven to 400 degrees.
In a large bowl, mix the cornmeal, flour, cheese, sugar,
baking powder, baking soda, salt, and herbs. In a separate bowl,
blend the eggs, milk, and yogurt. Pour the melted butter into
the liquid, but leave a heavy coating of butter in the pan.
Make a well in the dry mixture and add the liquid. Stir briskly
to blend, then fold in the diced tomato. Turn the batter into
the buttered skillet and bake for 25 minutes, until the surface
is light golden. The top should resist gentle finger pressure.
Let stand for 5 minutes, then slice and serve.
YIELD: 8 servings
|
DELUXE CREAM OF TOMATO SOUP
This soup has the real thing, fresh tomatoes and heavy cream, and you
can taste the difference. On top of that, it's a real breeze to prepare.
Round it out with grilled cheese sandwiches, potato chips, and pickles,
and you've got the makings for a surefire family favorite.
2 tablespoons unsalted butter
1 small onion, finely chopped
2 celery ribs, finely chopped
4 large Florida tomatoes, peeled, cored, seeded, and chopped (see note)
1 teaspoon sugar
2 cups chicken broth
1/2 cup heavy cream
2 teaspoons chopped fresh dill weed or 1 teaspoon dried
Salt and freshly ground pepper to taste
Melt the butter in a medium-size nonreactive
saucepan. Add the onion and celery and sauté gently over
medium heat for 5 minutes, stirring often; do not brown.
Stir in the tomatoes and sugar. Simmer, covered, for 6
to 8 minutes, until the tomatoes are soft.
Transfer the vegetables to a food processor and process
to a smooth puree. Pour the puree back into the saucepan
and stir in the remaining ingredients. Heat the soup through,
correcting the seasoning. Serve hot.
YIELD: 4-6 servings
NOTE: To peel the tomatoes,
submerge them for 15 to 30 seconds in boiling water. Remove
to a colander and rinse briefly under cold water. The
skins will slip right off.
|
