The Pioneer Woman Cooks (33 page)

7. Slowly add the melted shortening to the batter, stirring constantly until just combined.

8. In an iron skillet over high heat, melt the remaining 2 tablespoons shortening. Pour the batter into the hot skillet and spread to even out the surface.

Cook on the stovetop for 1 minute, then bake for 20 to 25 minutes, until golden brown. The edges should be crispy.

9. Slice into squares and serve with the beans.

Cowboys will smile.

VARIATION: Stir 1 small can diced green chilies or 1 diced fresh jalapeño into the cornbread batter before pouring it into the skillet.

SHERRIED TOMATO SOUP

Makes 8 servings

My friend Cathy makes a version of this soup, and any time I’ve eaten it my eyes have closed and I’ve sighed with a deep, deep sense of solemnity and peace. It’s a basic creamy tomato soup, but it uses simple pantry ingredients (as well as a couple of fresh ones), and it’s made extra special by an addition of sherry, which gives the soup a wonderful flavor. And it’s one of those soups that can be altered to become uniquely yours: just stand over the stove and stir, tasting occasionally and adding a little bit of this, a little bit of that, until the taste is just right for you. This tomato soup accepts all people. Just like me.

For alcohol-sensitive persons and kiddoes, the sherry can be omitted. The soup is still delicious without it.

Let’s make it, baby! (And I mean that respectfully, of course.)

1 medium white or yellow onion6 tablespoons (¾ stick) butterTwo 14.5-ounce cans diced tomatoesOne 46-ounce bottle or can tomato juice3 to 6 tablespoons sugar1 or 2 tablespoons chicken base, or 3 chicken bouillon cubesFreshly ground black pepper1 cup sherry (optional)1½ cups heavy cream¼ cup chopped flat leaf parsley ¼ cup chopped basil

1. To begin, dice the onion.

2. Melt the butter in a large pot or Dutch oven.

3. Throw in the on until translucent.

4. Now dump in the diced tomatoes and stir to combine.

5. Add the tomato juice. I used organic juice because I wanted people to think, She’s cool because she uses organic.

6. Next—and this is important—in order to combat the acidity of the tomatoes, add 3 to 6 tablespoons sugar. Now, you’ll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others.

(For what it’s worth, and I realize it’s not worth much, I use 6 tablespoons of sugar. But I like a little sweetness to my tomato soup. So don’t listen to me.)

7. Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much. But it’s a middle child thing…I’m always adding more, more, more!