La Madeleine's Tomato-Basil Soup

• 4 cups fresh tomatoes , cored, peeled, and chopped (8-10) or canned whole tomatoes, crushed
• 4 cups tomato juice (or part vegetable or part chicken stock)
• 12-14 basil leaves , washed fresh
• 1 cup heavy cream
• 1/4 lb sweet unsalted butter
• salt
• 1/4 teaspoon cracked black pepper
• lemon juice (optional)

Combine tomatoes, juice/and or stock in saucepan. Simmer 30 minutes.

Puree, along with the basil leaves, in small batches, in blender, food processor (or better yet, one of those handy hand-held food blenders, right in the cooking pan). Return to saucepan and add cream and butter, while stirring, over low heat. Garnish with basil leaves and serve with your favorite bread.

Croissant Bread Pudding

I got this recipe from Barefoot Contessa on the Food channel. It's Ike's favorite, so we cook it just about every Christmas. This is a very easy desert to make.

• 3 extra-large whole eggs
• 8 extra-large egg yolks
• 5 cups half-and-half
• 1.5 cups sugar
• 1.5 teaspoons pure vanilla extract
• 6 croissants, preferably stale, sliced horizontally
• 1 cup raisins

Preheat the oven to 350 degrees F.

In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla.

Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.

Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.

Kong Jjang (Korean Black Bean banchan/side dish)

From Ellie Won / Kitchen Wench:

Ingredients

• 1 pk black beans with green centers (approx 350g)
• 1 cup light soy sauce
• 1 cup water
• 1-2 tbsp white sugar
• 1/2 - 1 tbsp Korean malt syrup
• 1 tbsp toasted sesame seeds

1. Wash the beans to remove any dust or debris, then rinse them under clean water and drain them.

2. Combine soy sauce and water in a pot, then add the beans and boil without the lid on for about 15-20 mins, or till the beans are half cooked and the liquid reduced to about 1/3 of a cup.

3. Add 1-2 tbsp of white sugar, continuously stir as you continue to boil the beans till most of the liquid has evaporated.

4. Remove the pot from the heat and add the malt syrup and toasted sesame seeds, stirring to evenly coat. Allow to cool completely before storing in an airtight container in the fridge.

Here's the tomato picture that I'll use for the background on this blog. I had to post it here so the background will work. Okay, on with the recipes.... Bon Appetit!