Soups and Sauces

Cream of Tomato Soup

Courtesy, A Cook's Café

2 28-ounce cans, Whole tomatoes, drained, juice reserved

1½ T Brown sugar

4T Butter (unsalted)

4 Shallots (minced)

1T Tomato paste (recommended: Amore, comes in a tube)

Pinch of Allspice

2T Flour

1¾ cup Chicken stock

½ cup Heavy cream

2T Dry sherry or brandy

Salt and Cayenne pepper

Preheat oven to 450º. Line a rimmed baking sheet with foil. Spread tomatoes in a single layer on the foil. Sprinkle evenly with brown sugar. Bake until all the liquid has evaporated and the tomatoes color, about 30 minutes. Let the tomatoes cool slightly, then peel them off the foil. Transfer to a bowl and set aside.

Heat butter over medium heat until foaming. Add the shallots, tomato paste and allspice. Reduce heat to low and cook, stirring occasionally until shallots are softened (about 10 minutes). Add the flour and cook, stirring constantly, until thoroughly combined. Gradually add chicken stock, stir in reserved tomato juice and the roasted tomatoes. Cover and boil then reduce heat to simmer.

Pour mixture through strainer. Transfer solids in strainer to processor. Add 1 cup strained liquid and puree until smooth. Place pureed mixtrue and remaining strained liquid in saucepan. Add cream and warm until hot.

Off heat, stir in sherry, salt and cayenne to taste.

Fondue à Pierre

Courtesy: Michael Kaylor

5 large Mushrooms, chopped fine
1 T Butter
1/3 cup Brandy or Kirsch
2 lbs. Gruyere, grated
2 tsp. Cornstarch
1 cup White wine
Large pinch of Baking soda

Sauté mushrooms in butter until the liquid is gone. Add white wine. Cook on medium stovetop until it bubbles. Mix cornstarch into brand, add. Stir and cook for a minute or two. Add baking soda and serve hot with rough chunks of crusty bread.