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| Roma tomatoes, ready for roasting |
People write entire books about funeral foods, with clever names like "Foods to Die For." I don't fault the authors for making light of a heartbreaking task, to serve foods that comfort in times of indescribable loss. Recall the moment in the film "The Big Chill" when Jeff Goldblum says, "It's an amazing tradition. They throw a great party for you on the one day they know you can't come."
We lean toward the laughter, because it's good company for our tears.
I didn't want to amaze or entertain or make a great pastry, I just wanted to make something that would send love to friends who had just lost their son.
While digging around, I came across Victorian Funeral Cookies - how they were made and how they were used as mementos for funeral services. I knew about black mourning jewelry, but mourning biscuits?
The idea had intrigue but distracted me from the real need to just go stir the pots.
This is where I ended up, and I hope it's comforting.
Roasted Tomato Basil Soup
3 pounds ripe Roma tomatoes, cut in half lengthwise
some good olive oil
kosher salt
freshly ground black pepper
1 large onion, chopped
6 garlic cloves, minced
2 tablespoons unsalted butter
1 (28-ounce) can of tomatoes, crushed or diced
4 cups fresh basil leaves
a few sprigs of fresh thyme leaves
1 quart chicken stock
1/4 cup cream (optional)
1 tablespoon butter (optional)
Directions
Preheat oven to 400. Drizzle olive oil on a baking sheet, then season with salt and pepper. Place tomatoes cut side down. Roast for 45 minutes.
In an 8-quart stockpot over medium heat, add about 2 tablespoons of olive oil and the butter, then saute onions and garlic until the onions begin to brown, about 10 minutes. Add the canned tomatoes, basil, thyme and chicken stock. When the oven-roasted tomatoes are ready, add them to the pot, including the liquid from the sheet pan.
Bring to a boil, then simmer uncovered for 40 minutes. Use a food mill to help remove tomato skins and basil leaves. Season to taste. Add cream and butter if preferred for a richer finish.
While soup simmers, make the crackers.
Homemade Crackers
2 cups buttermilk
1 cup oil
2 and 1/2 tablespoons Herbs de Provence
1/2 tablespoon kosher salt
1/2 tablespoon baking soda
4 1/2 cups all-purpose flour, with more for the counter
Finishing salt such as Fleur de Sel or Salish smoked salt (optional)
Directions
Preheat oven to 400. In the bowl of a stand mixer, add the buttermilk and oil, then the Herbs de Provence, salt, baking soda and flour. Mix on low speed until incorporated. The batter should be thick enough to pull off a golf-ball-size dough piece and round it.
On a lightly floured counter top, place a piece of dough (the size of a golf ball) and roll out into an oblong shape, a stroke or two up and down with the rolling pin. Place cracker on baking sheet. Crackers won't spread, so you should get about 4 crackers on a sheet.
Lightly sprinkle crackers with finishing salt, bake 9-10 minutes. Flip crackers over, finish baking about 9-10 minutes more.
Crackers last several days in an airtight container, room temp.
Nutella Cookies
1 1/2 cups all-purpose flour
1/4 teaspoon salt
8 ounces unsalted butter, room temperature
2/3 cup sugar
1 egg yolk
1/2 teaspoon vanilla
1/2 cup Nutella
Directions
Preheat oven to 375. In the bowl of a stand mixer, add butter and sugar, beat on medium speed about 3 minutes. Add yolk and vanilla, continue beating to incorporate. Add flour and salt, beating just until mixture comes together. Place on parchment or waxed paper and flatten out before chilling at least one hour.
On a lightly floured surface, roll dough into a 12-inch square. It helps to use a bench scraper to make sure dough doesn't stick to counter. Spread dough with Nutella, then roll up jelly-roll style. Return dough to fridge and chill at least 30 minutes. Slice and place cookies on a parchment-lined baking sheet. Bake 10-15 minutes. Edges should be browned. Allow to cool on rack.
Deliver food to the doorstep.
Serve yourself a cup of tea.
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