VEGETABLE RECIPE - 579
TOMATOES
LUTECE
8 firm ripe tomatoes, peeled
1/4 c. parsley, chopped
1 clove of garlic, crushed
1 tsp. salt
1 tsp. sugar
1/4 tsp. pepper
1/4 c. olive oil or salad oil
2 tbsp. tarragon vinegar or cider
vinegar
2 tsp. prepared mustard
Cut out stem ends from tomatoes; slice each tomato crosswise into 1/2 inch
thick slices.
Reform into tomato shape again and place in shallow serving dish.
Combine remaining ingredients in small jar; cover.
Shake well; pour over tomatoes.
Cover lightly.
Let stand at room temperature at least 20 minutes before serving.
(Any left over?
Chill and serve the next day.)
VEGETABLE RECIPE - 580
CUCUMBER
VICHYSSOISE
3 med. baking potatoes (about 2 lbs.)
4 1/2 c. chicken broth
1 1/2 c. watercress leaves, firmly packed
6 green onions with tops, coarsely chopped (about 3/4 c.)
1/3 c. fresh dill, chopped
2 sm. hothouse or European cucumbers, peeled, or 3 regular cucumbers, peeled & seeded (about 2 1/4 pound)
1 tsp. sugar, or to taste
3/4 tsp. salt, or to taste
1/2 c. plain yogurt
Plain yogurt and fresh chopped dill for garnish
Peel and chop the potatoes into 1/2 inch pieces.
In a deep saucepan, bring chicken broth, potatoes and watercress to a boil.
Reduce heat and simmer, partially covered, over moderate heat until soft, 15 to 20 minutes.
Meanwhile,
in a food processor fitted with the metal blade, chop green onions and dill until minced.
Coarsely chop cucumber, add to processor and process until
pureed.
Scrape down sides and process until smooth, about 1 minute.
Transfer
to a large nonaluminum bowl.
When potatoes are tender, use a slotted spoon to transfer them and watercress to same food processor work bowl.
Add 1/2 cup of the broth and process until smooth.
Remove to bowl with cucumber; stir in remaining broth, seasonings and yogurt.
Refrigerated until chilled.
Serve chilled, garnishing each serving with a dollop of yogurt and a sprinkling of chopped dill.
Serves 8.
Another recipe from one of my favorite cook books
"Easy entertaining with Marlene Sorosky".
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