A world of Sunday dinners is funneled through the American melting pot in “Just Like Grandma Used to Make” (Simon & Schuster, $22). It may not be the food your grandmother made, but somehow comfort tastes the same in many languages.
CORN CHOWDER
Preparation time: 40 minutes
Cooking time: 30 minutes
Yield: 8 servings
2 tablespoons butter or corn oil
2 medium potatoes, peeled, chopped
1 onion, chopped
1 leek, white part only, chopped
1 rib celery, chopped
4 cans (16 ounces each) chicken or vegetable broth
2 ears corn, kernels cut from cob
2 large carrots, peeled, finely diced
1 small each, seeded, chopped: red bell pepper, jalapeno pepper
1 zucchini, finely diced
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1 yellow squash, finely diced
1 teaspoon fresh chopped parsley plus additional for garnish
1 teaspoon fresh chopped cilantro or to taste
Salt, freshly ground pepper to taste
Dash ground red pepper
1 cup whipping cream
1. Heat butter in deep stock pot over medium heat. Add potatoes, onion, leek and celery; cook until soft and golden but not browned. Add stock; reduce heat to low. Cover; simmer 15 minutes.
2. Puree soup in food processor fitted with metal blade or in blender until smooth. Return to pot. Add corn, carrots, peppers, zucchini and squash. Cover; cook 10 minutes over medium heat.
3. Season with parsley, cilantro, salt, pepper and red pepper. Stir in cream; serve hot, garnished with parsley.
Nutrition information per serving:
Calories ………… 215 Fat ………… 15 g Saturated fat .. 8 g
% calories from fat .. 58 Cholesterol … 45 mg Sodium …… 920 mg
Carbohydrates …… 20 g Fiber ……….. 3 g
OVEN FRENCH TOAST
Preparation time: 15 minutes
Cooking time: 40 minutes
Chilling time: Overnight
Yield: 4 servings
Serve with preserves, stewed fruit or compote.
5 large eggs, lightly beaten
1 1/2 cups milk
1 cup cream or half-and-half
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
8 slices firm, buttered white bread
1/2 cup (1 stick) unsalted butter, softened
1 cup packed light brown sugar
2 tablespoons maple syrup or honey
1 cup chopped pecans
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1. Whisk together eggs, milk, cream, vanilla and cinnamon in medium bowl. Dip bread slices in egg mixture; place in greased 13- by 9-inch ovenproof glass baking dish. Refrigerate overnight.
2. Heat oven to 350 degrees. Combine butter, sugar and syrup in small bowl; stir in pecans. Spread topping over bread. Bake until golden, about 40 minutes.
Nutrition information per serving:
Calories ………. 1,170 Fat ………… 80 g Sat. fat ….. 36 g
% cal. from fat …… 61 Chol. …….. 425 mg Sodium ….. 535 mg
Carb. ………….. 98 g Fiber ……….. 3 g