ON THE GO
Lorraine shared three of her favorite recipes
from her most recent cookbook, Mr. & Mrs.
Sunday’s Suppers.
TOMATO PIE FOR SUMMER
Makes one pie, serves 8
This makes for a light supper with lots of
tangy flavors thanks to the combination
of Dijon mustard, basil and Swiss cheese.
It’s quite rich, so each person only needs a
small slice, served alongside a green salad
sprinkled with whichever fresh herbs you
happen to have on hand.
For the crust:
What do you like to bring as a hostess gift?
I like to give copies of my cookbooks
with a soup pot or white cocktail napkins, which everyone can use.
What is something that people don’t know
about you?
I want to dispel the notion that supper
has to mean a frazzled, harried experience for the home cook. And I do consider myself a home cook. With a few
fresh ingredients, a good spice drawer
and stocked pantry, you can create
wonderful meals for your family.
1 cup + 2 tablespoons all‑purpose flour
1 teaspoon sugar
1 teaspoon salt
6 tablespoons (¾ stick) cold unsalted
butter, cut into ½-inch pieces
3 tablespoons ice water
For the pie:
1 tablespoon Dijon mustard
3 large tomatoes, cut into ¼-inch slices
1¾ cups shredded Swiss cheese
½ cup loosely packed basil leaves
Coarse salt and freshly ground pepper
MAY JUNE 2015
69