Patricia Wells at Home in Provence: Recipes Inspired by Her Farmhouse in Franceby Patricia Wells, Robert Freson
This James Beard Foundation Award-winner introduces Provence like no other book--from its natural beauty to its markets filled with fresh foods to the Wells' fabulous kitchen. Each recipe emphasizes seasonality, freshness, and ease of preparation, and all "respect their ingredients, reflect the region, and are in harmony with today's tastes" ("The New York Times"). of color photos.
Patty LaNoue Stearns Detroit Free Press The photos alone will transport you, but the recipes will make you sign up for her cooking school in France.
Gillian Duffy New York magazine ...promises to produce yet another generation of home-schooled experts in pistous and daubes.
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Roasted Tomato Soup with Fresh Herbs
At the end of summer when plum tomatoes are still in abundance in our garden and the days are growing cooler, this flavorful soup is perfect. The process of roasting the tomatoes is the same one used to prepare homemade sun-dried tomatoes, yet the tomatoes are baked in a slightly hotter oven and not nearly as long. What you're looking for is similar to what the French call a confit, an intensely flavored, reduced essence of tomato. (Yet unlike the true tomato confit, these tomatoes are baked with all their pulp and seeds, making for a less dense, more juicy flavor.) This soup is an ideal gift for anyone who gardens and grows tomatoes.
EQUIPMENT: A food mill
2 pounds (1 kg) fresh plum tomatoes (Roma)
Fine sea salt to taste
4 tablespoons finely chopped fresh herb leaves, such as a mix of summer savory, basil, parsley, and thyme
About 1 quart (1l) homemade Chicken Stock (page 327) or Potager Stock (page 325)
1. Preheat the oven to 275°f (135°c; gas mark 2).
2. Trim and discard the stem end of the tomatoes. Halve each tomato lengthwise. Arrange the tomatoes, cut side up, on a baking sheet side by side. Sprinkle lightly with salt and about half the herbs.
3. Place in the oven and bake until the tomatoes are nearly dried and shriveled, about 2 hours. Check the tomatoes from time to time. They should still be rather flexible but not at all brittle, and most of their juice should have baked away.
4. Remove the tomatoes from the oven and allow them to cool slightly. Place a food mill (fitted with its coarsest blade) over a large bowl. Transfer the tomatoes to the food mill and puree.
5. Meanwhile, pour the stock into a large stockpot and bring to a boil over high heat. Add the tomatoes and stir to blend. Lower the heat and simmer for about 5 minutes to allow the flavors to mingle. Taste for seasoning. Serve in warmed shallow soup bowls and sprinkle with fresh herbs.
Meet the Author
Patricia Wells is the author of five bestselling books The Food Lover's Guide to Paris, The Food Lover's Guide to France, Bistro Cooking, Simply French, and Patricia Wells' Trattoria. She and her husband divide their time between Paris and Provence, where she conducts cooking classes. She is the restaurant critic of the International Herald Tribune
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