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1. Chilled Cream of Tomato Soup

2. Potato Pancakes with Pink Applesauce (Latkes)

3. Peach Pie Crumble

Book Description

Lois Wyse understands why the recipes for dishes our grandmothers made are every family's true treasures. She wants to prevent the loss of these traditional recipes, which our grandmothers often failed to write out. Wyse's collection of grandma recipes includes familiar regional and ethnic favorites--Chicken Paprikash, Creamed Spinach, Pecan Pie, and so on.

... (more)

Just Like Grandma Used To Make: More Than 170 Heirloom Recipes For Remembered Tastes And Cherished Traditions

Authors: Lois Wyse, Sheri Zitron Pincus, Liza Antelo

Date: May 1998

ISBN: 0684826860

Publisher: Simon & Schuster

Hardcover

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Jessie can't remember a time when she didn't love tomatoes because, to her, tomatoes Meant her Italian grandmother's chilled cream of tomato soup. "We Italians make more than pasta," she reminds us, "because we know our tomatoes." This soup is best made in the summer when tomatoes are at their peak of flavor.

Makes 6 servings

• 2 pounds very ripe beefsteak or plum tomatoes, rubbed with olive oil and halved

• 3 tablespoons unsalted butter

• 1 medium onion, chopped

• 1 small carrot, chopped

• 1 small bulb of fennel, chopped (optional)

• 2 cups chicken stock

• 6 sprigs each fresh parsley and tarragon, tied together with string

• Salt and freshly ground black pepper to taste

• 1 cup buttermilk

• fresh chopped dill, for garnish

1. Preheat oven to 425 degrees F.

2. Place tomatoes on greased baking pan and bake 30 minutes, turning tomatoes every 10 minutes until skins blister and blacken. Allow to cool, peel and discard skins, reserving pulp and juice.

3. Melt butter in a medium saucepan and saute onion, carrot, and fennel, if using, on low heat until very soft, 5 to 6 minutes. Add stock and herb bundle; simmer 30 minutes.

4. Remove herb bundle, add tomato pulp and juices. Allow soup to cool and puree in ood processor. Add salt, pepper, and buttermilk.

5. Serve well chilled, sprinkled with fresh dill.

VARIATION
To serve hot: Replace the buttermilk with an equal amount of half-and-half.

More From This Book:

1. Chilled Cream of Tomato Soup

2. Potato Pancakes with Pink Applesauce (Latkes)

3. Peach Pie Crumble

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