Tomato-Ginger Soup Makes a Charming Appetizer for a Patio Meal

Dear SOS: On a recent trip to Monterey we were served several unusual and excellent soups as appetizers. I can’t find a recipe for Tomato-Ginger Soup in any of my cookbooks and would appreciate it if you could obtain it from Domenico’s on Fisherman’s Wharf.

--MARCIA

Dear Marcia: This gingery soup would be a charming summery appetizer for patio meals.

TOMATO-GINGER SOUP

3 ounces fresh ginger

1 medium white onion

4 tomatoes, peeled and seeded

4 ounces duck fat or 1/2 cup unsalted butter

1/2 cup chicken consomme

2 tablespoons sugar

Salt, white pepper

1 cup whipping cream

2 egg yolks

Puree ginger and onion in food processor. Set aside. Puree tomatoes. Set aside.

Melt fat over medium heat in saucepan. Add ginger and onion. Saute until soft, but not brown, about 3 or 4 minutes. Add pureed tomatoes, with juice, consomme, sugar and salt and pepper to taste. Bring to boil. Add whipping cream. Reduce heat and simmer 30 minutes.

Lightly beat egg yolks in small bowl. Gradually stir in about 1 cup hot soup to warm egg yolks. Return to remaining soup in saucepan. Cook, stirring, over medium heat without boiling, until soup thickens slightly, about 2 minutes. Add more cream for thinner soup, if necessary. Makes 4 cups.

Dear SOS: On a recent trip to Hawaii I tasted a most delicious Macadamia Nut Cream Pie that has a million calories but, ooh, is it good. Do you think you could obtain a recipe?

--A.H.

Dear A.H.: Here is a standard version of this marvelous pie.

MACADAMIA NUT CREAM PIE

1 1/3 cups milk

3/4 cup sugar

Chopped toasted macadamia nuts

Dash salt

1 teaspoon vanilla

3 eggs, separated

1 tablespoon cornstarch

1 (8-inch) baked pastry shell

Whipped cream

Combine 1 cup milk, 1/4 cup sugar, 1/4 cup nuts, salt and vanilla in top of double boiler. Place over boiling water and scald.

Combine remaining 1/3 cup milk, egg yolks and cornstarch and add to hot milk mixture. Cook, stirring, until thickened. Remove from heat and cool slightly. Beat egg whites with remaining 1/2 cup sugar until stiff. Carefully fold into milk mixture and turn into pastry shell. When cool, top with whipped cream and sprinkle with additional chopped nuts, if desired. Makes 6 servings.

Dear SOS: Years ago I clipped a recipe for chicken pacifica from The Times’ Food Section. I have lost the recipe. Would you print it again?

--LORANE

Dear Lorane: Chicken Wings Pacifica is one of our readers’ most popular appetizers, judging from requests over the years. The recipe was also printed in our cookbook, “Los Angeles Times California Cookbook” (Abrams: $25 hardcover; New American Library: $9.95 paperback).

CHICKEN WINGS PACIFICA

12 to 15 chicken wings

1 cup soy sauce

1 cup brown sugar, packed

1/2 cup butter or margarine

1 teaspoon dry mustard

3/4 cup water

Disjoint chicken wings, discarding bony tips. Arrange meatier wing parts in shallow baking pan. Combine soy sauce, brown sugar, butter, mustard and water and heat until sugar and butter dissolve.

Cool and pour over wings. Marinate in refrigerator 2 hours, turning occasionally. Bake in marinade at 350 degrees 45 minutes, turning once and spooning marinade over chicken occasionally. Drain on paper towels and serve hot or cold. Makes 24 to 30 wings.

Dear SOS: I have searched all through my many cookbooks and cannot locate a recipe for Cobb Salad. Do you per chance have a recipe?

--LOIS

Dear Lois: The Cobb Salad was a creation of the Original Hollywood Brown Derby restaurant, so it is not a common recipe. It’s a delightful main dish for warm weather.

COBB SALAD

1/2 head iceberg lettuce

1/2 bunch watercress

1 small bunch curly endive

1/2 head romaine

2 tablespoons minced chives

2 medium tomatoes, peeled, seeded and diced

1 whole chicken breast, cooked, boned, skinned and diced

6 strips bacon, cooked and diced

1 avocado, peeled and diced

3 hard-cooked eggs, diced

1/2 cup Roquefort cheese, crumbled

Special French Dressing

Chop lettuce, watercress, endive and romaine in very fine pieces using knife or food processor. Mix together in large, wide bowl or individual wide, shallow bowls. Add chives. Arrange tomatoes, chicken, bacon, avocado and eggs in narrow strips or wedges across top of greens. Sprinkle with cheese. Chill. At serving time, toss with 1/2 cup Special French Dressing. Pass remaining dressing. Makes 6 servings.

Special French Dressing

1/4 cup water

1/4 cup red wine vinegar

1/4 teaspoon sugar

1 1/2 teaspoons lemon juice

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon Worcestershire sauce

3/4 teaspoon dry mustard

1/2 clove garlic, minced

1/4 cup olive oil

3/4 cup vegetable oil

Combine water, vinegar, sugar, lemon juice, salt, pepper, Worcestershire, mustard, garlic and oils. Chill. Shake well before using. Makes about 1 1/2 cups.

Dear SOS: I am giving a bridal shower in July. It will be cocktails and a light dinner. I have thought of a quiche or casserole because I could prepare either of them the day before. This is important since I work all day, and the shower will be right after work. I was afraid the above might be a little heavy. I plan to serve a salad and a dip with vegetables for cocktails. Do you have any suggestions?

--MARGARET

Dear Margaret: How about an all-salad party with a cold shrimp and pasta salad and fruit salad to go with your other salad accompaniments? For the fruit salad, simply cut up several types of melons and add some berries and grapes. Serve with a mayonnaise-type dressing. Here’s a favorite main dish pasta salad for about 12 to 20 people (depending on how substantial the accompaniments served with it are), which can be prepared a day ahead.

PASTAMAKER’S MARCO POLO

PASTA SALAD

2 pounds shrimp or baby bay scallops

2 1/2 cups lemon juice

2 pounds broccoli spears

2 pounds corkscrew tomato-based (fusilli) or plain pasta

Virgin olive oil

2 to 2 1/2 cups Greek-style olives

1/4 cup capers, chopped

1/2 cup soy sauce

Salt, pepper

Julienned pimiento

Marinate shrimp in lemon juice overnight. Drain and discard juice. Parboil broccoli in 1-inch boiling water until crisp but tender and bright green in color, about 4 minutes. Cut into florets and julienne stems. Set aside.

Cook pasta in boiling, generously salted water and 1 tablespoon olive oil until cooked but still firm, about 20 minutes. Drain and rinse in cold water. Turn into large serving bowl. Add shrimp, broccoli, olives, capers, 2 cups olive oil, soy sauce and season to taste with salt and pepper. Garnish with pimiento strips. Makes 12 to 20 servings.

Only recipes of general interest will be printed. We are unable to answer all requests. Please include restaurant address when requesting recipes from restaurants. Send your letter with self-addressed, stamped envelope to Culinary SOS, Food Section, The Times, Times Mirror Square, Los Angeles 90053.