fraiche in circles and sprinkle
with cinnamon. Makes 8
servings.
TOMATO BASIL SOUP
WITH PERNOD
1 tablespoon olive oil
1 medium onion,
chopped
1 garlic clove, minced
41/2 cups chicken stock
3 pounds ripe tomatoes,
peeled, seeded and
chopped or two 34-
ounce Italian plum
tomatoes, drained
1 teaspoon sugar
2 sprigs parsley
1 tablespoon fresh thyme
or 1/2 teaspoon dried
1 bay leaf
3 tablespoons fresh basil
leaves or 2 teaspoons
dried
Salt and freshly ground
black pepper to taste
Tabasco sauce to taste
2 tablespoons Pernod
1 tablespoon chopped
basil or baby basil
sprigs for garnish
In a large nonaluminum
saucepan, heat the oil. Cook
the onions until translucent
and tender; add garlic and
cook 1 minute. Stir in the
chicken stock, tomatoes and
sugar and bring to a boil.
Place parsley, thyme, bay leaf
and basil leaves in a cheese-
cloth bag. Add to the sauce-
pan, cover, and simmer 30
minutes. Remove the herbs
and add salt, pepper and ta-
basco. Let cool. Add Pernod.
Transfer to a food processor
and blend until almost
smooth but still retaining a
chunky consistency. Chill.
Garnish with basil. Makes 6
to 8 servings.
GRILLED SALMON
WITH MIXED
COUNTRY GREENS
AND SOY DRESSING
1 pound salmon fillet
16 scallions
2 tablespoons minced
garlic
1 /4 cup extra-virgin olive
oil
salt
Freshly cracked white
pepper
3 /4 pound mixed greens or
mesclun (red
romaine, curly cress,
red and green oak
leaf, lollo rosso,
Italian butterleaf, etc.)
Heat a grill. Slice the
salmon on an angle into
1 /4-inch thick medallions.
Trim the scallions and blanch
for 1 minute. Blend the garlic,
oil, salt, and pepper, season
the salmon and scallions,
place on heated grill, and
cook 1 to 2 minutes on each
side. Toss lettuces with Soy
Dressing and place on a large
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THE DETROIT JEWISH NEWS
85