SUMMER FOOD : A Suitable Dinner

It’s difficult to think of what to cook when the thermometer gets above 100 degrees.

The other day we had a mini-heat wave that lasted only a day or two, and I managed to put together a very suitable little dinner of cornmeal flat-cakes and cold tomato soup that I’m going to repeat when the need next arises.

The flat-cakes required a little baking, which I did early in the morning. The oven had to be on for only half an hour. I made a buttermilk cornmeal bread recipe and spread it out in a well-oiled jelly-roll pan. Making the cornmeal bread thin meant it baked quickly. After 10 or 12 minutes, I took it out of the oven and cut it in half widthwise and turned each half over with a spatula so the top got as deeply golden as the bottom. Like corn-sticks baked in heavy cast-iron pans, it was crisp and warm, and very good.

The Mexican tomato soup meant first making a quick green salsa in the food processor. The soup itself was embarrassingly easy. I put two cups of fresh tomatoes chopped up with skin and seeds into the food processor and pureed them. Then I put them into a big bowl and stirred in two cups of milk, a little salt and some sugar for balance. After chilling the soup, I stirred in some salsa and served it with the cornmeal flat-cakes.

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Even in September we can have some days well over 100 degrees, so clip these recipes and keep them where you can lay a hand on them fast.

CORNMEAL FLAT-CAKES

2 eggs

1 1/2 cups buttermilk

1/4 cup butter, melted

1 cup yellow cornmeal

1 cup all-purpose flour

1/2 teaspoon baking soda

1 teaspoon salt

1 1/2 tablespoons sugar

Lightly beat eggs in large mixing bowl until well mixed. Add buttermilk and melted butter. Sprinkle cornmeal, flour, baking soda, salt and sugar over egg mixture. Stir together briskly with large mixing spoon.

Spread batter evenly in oiled jelly-roll pan. Bake at 425 degrees, about 10 to 12 minutes or until bottom is nicely browned. Use sharp side of metal spatula to cut flat-cake in half width-wise. Using spatula, turn each half over and return to oven so top browns well, another 10 to 12 minutes. Be careful not to burn cakes. Remove from oven and cut into 3 1/2x2-inch cakes. Serve warm. Reheat if serving later. Makes 20 (3 1/2x2-inch) cakes.

Each cake contains about:

85 calories; 285 mg sodium; 28 mg cholesterol; 3 grams fat; 12 grams carbohydrates; 2 grams protein; 0.06 gram fiber.

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The salsa mentioned in the first part of this recipe is also good when spooned over fish in a warm tortilla or when added to olive oil for a dressing to pour over warm new red potatoes.

MEXICAN TOMATO SOUP

5 tomatillos, husks removed, each cut into 6 pieces

1/2 medium yellow onion, cut into 8 pieces

2 garlic cloves, chopped

1/2 cup cilantro, stems removed

1/2 teaspoon hot pepper sauce, or 1/2 jalapeno, seeded, veins removed and chopped

2 cups fresh tomatoes, skins on, or whole canned tomatoes

2 cups milk

Salt

2 teaspoons sugar

Cilantro leaves

In work bowl of food processor fitted with metal blade prepare salsa by combining tomatillos, onion, garlic, cilantro, hot pepper sauce and 1/2 teaspoon salt. Chop only until everything is in small pieces--don’t puree. Remove, set aside and clean work bowl.

Puree tomatoes in work bowl of food processor or blender. Remove and pour into medium bowl. Stir in milk, 1 teaspoon salt and sugar. Mix well. Taste and add more sugar if needed. Cover and chill.

When ready to serve, pour soup into 4 serving bowls and add about 2 tablespoons salsa to each. Garnish with cilantro leaves to taste. Makes 4 servings.

Each serving contains about:

99 calories; 72 mg sodium; 9 mg cholesterol; 3 grams fat; 14 grams carbohydrates; 5 grams protein; 0.53 gram fiber.

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