Craig Claiborne & Pierre Franey Cookbook Revolutionaries in East Hampton Exhibit

Craig Claiborne & Pierre Franey Cookbook Revolutionaries in East Hampton Exhibit

Top Left: Entertaining classical style, Pierre serves a perfect souffle; next to Pierre is Lauren Bacall. Bottom Left: Pierre Franey, on his public television set. 

This exhibition tells the story of how Craig Claiborne and Pierre Franey pioneered a whole new approach to preparing fresh and local food that has continued to influence generations of cooks, chefs, and cookbook writers, not only on the East End but all over the country.  We have augmented it with loans of objects, books, and an exciting collection of photographs and menus from Pierre Franey's family albums that document the East End activities of Claiborne and Franey, including images of the famous Gardiner's Island picnics. The East Hampton Historical Society

Craig Claiborne & Pierre Franey Cookbook Revolutionaries in East Hampton Exhibit

Chefs Michael Romano, Joe Luppi, Daniel Boulud and George Hirsch share personal quotes regarding the masters.

Craig Claiborne & Pierre Franey Cookbook Revolutionaries in East Hampton Exhibit

Top left: a fish poacher over an open fire used by Chef Pierre for an outdoor cookout. Hmm..great idea! Center: Craig & Pierre serving traditional Thanksgiving dinner with classical trimmings. 

Craig Claiborne & Pierre Franey Cookbook Revolutionaries in East Hampton Exhibit

A must see exhibit for any culinarian and foodie; for me, a look back at ones roots. Bottom Middle Photo: Le Pavillon chef brigade shows another public television chef Jacques Pepin, second row, second from left. 

Clinton Academy, The East Hampton Historical Society- Exhibition on display thru July 13th. If not able to visit, keep in touch at the family web site: Pierre Franey.

Grilled Tomato-Basil Soup

What better way to fire up the grill midweek by whippping up one of everyone’s comfort favorites — tomato soup. I’m not talking out of a can, but cooked on a grill. Surprised, soup on the grill? You bet. My recipe for Grilled Tomato-Basil Soup is in my Gather Round the Grill cookbook; a tasty way to start off the menu for mom with many other choices from the grill such as: Asparagus Bundles, Grilled Coho Salmon Fillets with Couscous Salad, and Fruit Parcels for dessert. 

You can choose from a wide variety of 30 menus for all occasions with over 200 recipes for year round outdoor cooking on the grill. With recipes like Florentine Chicken to Pork with Red Pepper Pesto, I am sure everyone gathering 'round your table will be pleased. Give the cookbook that keeps on giving; holiday is right around the corner!

Grilled Tomato—Basil Soup
From Gather Round the Grill, A Year of Celebrations,
by George Hirsch pg 258

4 to 5 large ripe tomatoes, grilled (page 303) and chopped
2 medium onions, thickly sliced, grilled (page 303) and chopped 
Puree from 1 head caramelized Garlic (page 302)
1/2 cup chopped fresh basil
2 Tablespoons butter
2 Tablespoons all-purpose flour
1 cup tomato puree, or crushed San Marzano tomatoes
4 cups chicken broth
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon ground allspice
1/2 teaspoon hot sauce
sea salt and pepper to taste
1 cup half-and-half or heavy cream

Combine the tomatoes, onion, and garlic in a 4-quart pot and simmer 4 to 5 minutes over medium heat. Add the basil and the butter and cook until the butter melts. Add the flour and cook 2 to 3 minutes. Stir in the tomato puree and cook 2 to 3 minutes longer. Add the chicken broth, bay leaves, thyme, allspice, hotsauce, salt and pepper and simmer for 30 to 35 minutes. Remove the soup from the heat, pour into a food mill or use a food pulser and puree. Return to pot, bring to a boil, and add the half-and-half or cream. Lower heat and simmer 2 minutes.