Paperback
-
PICK UP IN STORECheck Availability at Nearby Stores
Available within 2 business hours
Related collections and offers
Overview
In that same generous spirit, Newman, Hotchner, their families, and friends now share more than 125 of their favorite recipes with you. From simple to sophisticated, these dishes are imaginative and delicious, and while some use Newman's Own products, you can substitute your favorite brand of salsa, salad dressing, or spaghetti sauce without a problem. Some dishes are Newman household favorites, like The Newmanburger, Joanne's Cereal, and Nell Newman's Cauliflower and Parmesan Soup with Essence of Lemon. Some are contributions from friends, like Robert Redford's Lamb Chili with Black Beans, Julia Roberts's Fresh Peach Crisp, Matthew Broderick's Grilled T-bone Steak with Sweet Onion Marmalade and Campfire Mustard Sauce, and Whoopi Goldberg's Big Bad Ass Beef Ribs. There are winners from the Newman's Own/Good Housekeeping recipe contest, Sundance's Salsa Steak in a Sack, Towering Inferno Creole Posole, Paul's Picture Show Popcorn Crunch, and Sockarooni Orange Kiss-Me Cake among them.
Illustrated with wonderfully candid photographs and illuminated by Newman's own trenchant observations, Newman's Own Cookbook is a treat for the eye and the palate.
Product Details
| ISBN-13: | 9781439148143 |
|---|---|
| Publisher: | Simon & Schuster |
| Publication date: | 10/15/2008 |
| Pages: | 224 |
| Sales rank: | 1,121,816 |
| Product dimensions: | 7.40(w) x 9.20(h) x 0.50(d) |
About the Author
Read an Excerpt
Preface
My adult life has been spent in the family of women: my wife, Joanne; five daughters; my housekeeper, Caroline; and a succession of wirehaired terriers, all males who were immediately castrated upon arrival. No wonder I took to wearing an apron by way of disguise, lest I become a capon. What started out as a protective measure became, over time, a stunning discovery of culinary treasures.
These discoveries result from my ability to establish a relationship with the food I'm about to cook. Have you ever had a meaningful conversation with a fillet of scrod? Or a dialogue with a slice of calf's liver?
When I'm about to do some serious cooking, I get ready by putting myself into a self-induced hypnotic trance, much in the same way the Shakirs trance themselves so that they can walk over hot coals and sleep comfortably on a bed of razor-sharp spikes.
Once I'm in my trance, I hold the fillet of scrod in close proximity to my face, and I listen to it. The first sound I hear is that of a popping cork, then the faint sound of cows mooing, and finally the crackling sound of fire. The popping cork leads me to white wine, the moo-cows denote butter, and the roaring fire suggests black basil, all of which I use for my scrod dish (page 104). Over the years I've had several conversations with scrod, and although there may have been a few variations (a ticking clock obviously indicated thyme), for the most part the scrod always had the same things to say to me.
My cooking method becomes more difficult when I cook at somebody else's house -- a brisket of beef, say -- because my host and hostess constantly interrupt my trance by offering me a Bloody Mary or a slice of local pâté. It's hard enough to get a brisket of beef to speak up without having to politely reject booze and hors d'oeuvres in the process.
Many of the recipes in this book are the result of animated conversations with fish, fowl, fauna, and flora. You may be a bit skeptical of my method -- as have been many before you -- but to all those snicklers, snipers, and sniders I can only say that after the plates, knives, forks, napkins, and tablecloths were licked clean, nobody ever quarreled with the mystical, magical results of this intimate relationship between the chef and his victuals.
-- PAUL NEWMAN
Copyright © 1998 by Hole in the Wall Gang Fund Inc.
Table of Contents
ContentsPreface by Paul Newman
Introduction by A. E. Hotchner
Starters
Soups, Stews, and Chilies
Main Courses
Pastas, Pizza, and Rice
Vegetables and Side Dishes
Breads and Snacks
Desserts
Index
Metric Equivalencies
About the Authors
Recipe
Nell Newman's Chicken Soup
My father has an inexhaustible fondness for soups and often makes quick-stop chicken soup with a prepared mix that he combines with noodles and fresh vegetables. In fact, give my father a hearty soup, a can of beer, and a bag of popcorn, and he is as close to heaven as he can get.
He does handstands over my chicken soup, but in all fairness I must acknowledge that my recipe was inspired by the chicken soup our English governess, Duffy, made for us when we were little.
• SERVES 8 TO 10
STOCK
2 tablespoons olive oil
2 large leeks, well washed and the white parts chopped
3 carrots, sliced into 1/4-inch pieces
2 stalks celery, coarsely chopped
2 medium onions, coarsely chopped
4 to 6 cloves garlic, mashed
1 cup dry white wine
3/4 cup minced parsley
2 tablespoons minced fresh marjoram
1 plump roasting chicken (4 to 5 pounds), cut into quarters, plus 2 thighs
CHICKEN SOUP
2 stalks celery, coarsely chopped
1 large leek, well washed and white part chopped
3 carrots, cut into 1/4-inch pieces
2 medium onions, coarsely chopped
1 cup fresh or frozen peas 1 cup fresh or frozen corn
1 bay leaf
3/4 cup minced parsley
2 tablespoons minced fresh marjoram
salt and freshly ground black pepper to taste
egg noodles
To make the stock: Heat the olive oil in a stockpot until hot. Add the leeks, carrots, celery, onions, and garlic, and cook, stirring, until lightly browned. Add the wine, parsley, marjoram, and 4 quarts of cold water, and bring the mixture to a boil. Add the chicken and simmer for 1 hour. Remove the chicken breasts, let cool, and refrigerate. Continue simmering the stock 3 to 4 hours. Let the stock cool, strain it into a large bowl, and refrigerate.
When ready to serve, skim off all the fat from the stock and bring to a boil. Add all the vegetables and bay leaf. Skin, bone, and dice the breasts. Add to the pot with the parsley and marjoram. (You may want to add additional water at this point to thin the soup.) Finally, season with salt and pepper.
Meanwhile, in a separate pot, cook a generous amount of egg noodles, then drain them.
To serve, place a portion of cooked noodles in each soup bowl and ladle soup over the top. Serve with a crusty baguette or your favorite grilled cheese sandwiches as accompaniments.
Copyright © 1998 by Hole in the Wall Gang Fund Inc.