Burt & Max’s pure comfort
Q. You’d be very appreciated if you can obtain the recipe for Burt & Max’s tomato soup. Nothing tops it! Thank you. — Diane Engel, Delray Beach
A. Executive chef Patrick Broadhead of Burt & Max’s (9089 W. Atlantic Ave., Delray Beach, 561-638-6380, BurtAndMaxs.com) makes about 5 gallons of his roasted tomato soup every day. What’s the draw? Broadhead explains, “Our tomato soup is immensely popular. Not only is it delicious and vegetarian, it resonates deeply with people as one of the most comforting foods out there. Mainly because it is something almost everyone’s mother made for them from a young age. Paired with a grilled cheese, you have the quintessential perfect meal.”
What sets this recipe apart from others is technique. Roasting fresh tomatoes adds a touch of caramelization and intensifies and concentrates the taste. The subtle smokiness of paprika adds an interesting layer of flavor that compliments, without overwhelming, the tomato.
The roasted tomato soup is available as a starter and one of Burt & Max’s 11 for $11 lunch menu options, paired with a bacon and tomato grilled cheese, available weekdays.
Q. I love ginger, in all forms. My mother recently sent me a large container of crystallized ginger. I’ve been eating it straight from the package but would like to cook with it, too. Can you suggest any recipes? — Suzanne Heckman, Hollywood
A. The possibilities are endless for sweet and savory recipes using crystallized ginger. It’s even great paired with cocktails or smoothies. Try it chopped and tossed in salads or stir-frys. Add a zesty kick to salsas and soups. For baking, add to bread, cake and cookie batters or use finely chopped and sprinkled on top as a garnish. Sometimes I add a handful to a basic tollhouse cookie dough.
But one of my favorite recipes is a gingermolasses cookie from bakers and co-owners Amy Emberling and Frank Carollo of Zingerman’s Bakehouse (3711 Plaza Drive, Ann Arbor, Mich., 734-761-2095, zingermansbakehouse.com). The bakery has been making their ginger jump-ups for more than two decades and sells thousands per month. If you don’t have any muscovado sugar on hand, substitute dark brown sugar.