Tomatoes were on sale last week, and so I made up a batch of my favorite tomato soup. Good thing because we had last-minute guests for dinner, so the timing was perfect. It's very easy to make, and you can control your seasonings to taste, such as the herbs and hot pepper flakes.
For dessert I had already planned rice pudding. The day before I made up a batch of jasmine rice in the rice cooker, and then it dried out in the fridge for a day. Then it's a snap to throw it together and bake it off a couple of hours before it's eaten. That way, it has a chance to cool but still be warm enough to enjoy with a drizzling of heavy cream. Fresh fruit would also be good. Leftovers, reheated, are a delicious and filling breakfast.
Olive oil & butter
1 stalk celery, halved
Sweat above, covered; then add to the above
1 – 2 T tomato paste
2 T brown sugar
2 T flour
Stir in well; then add to the above
About 5 lb tomatoes, either Roma or on-the-vine, coarsely chopped
Lower heat; simmer, covered, until tomatoes give up their juice and reduce a bit. Then add to the above
2 – 2 ½ cups water
Bring to a boil, reduce to a simmer; simmer, covered, 30 minutes; then process and strain or run through food mill. Then bring to a boil and reduce and then add to the above
Cream, about ½ cup
Retaste for salt and pepper.
This recipe came from the Sterns website called Roadfood.com. They do a segment each week on The Splendid Table show on NPR. It's very conveniently available on podcast, free, through iTunes.
4 cups cooked rice
1-1/2 cups sugar
4 cups whole milk
1 cup raisins
1/2 teaspoon nutmeg
4 eggs, slightly beaten
1 teaspoon vanilla
dash of salt
1. Preheat oven to 350 degrees.
2. Combine all ingredients in a mixing bowl and mix well.
3. Pour into a casserole and bake 1-1/2 hours until the top is browned.
4. Serve warm, topped with a fine dust of nutmeg if desired. Drizzle with