Category: Recipes

Red Bean and Sausage Salad

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Red Bean and Sausage Salad

 A hearty protein filled salad that promises to keep you full. Red bean and Sausage Salad is an unpublished Paula Peck recipe that includes just the right combo of fat and acidity to make it an antipasto like satisfying addition to any meal or greens.
Though the recipe recommends salami, any cured sausage may be used. I happened to have an Olli salami on hand which is part of a high end artisinal salami line made using old fashioned family recipes (how appropriate!). This recipe is flexible and the sweet pickles and kidney beans provide the right balance to work well with just about any variation of sausage or greens.

Ingredients:

2 1/2 cups cooked kidney beans
1 lb salami or other cooked sausage, sliced
1 cup finely chopped celery
1/2 cup chopped sweet pickles
1/4 cup chopped parsley
1/2 cup chopped red onion
1 tomato diced or a handful of grape tomatoes, halved
1/2 cup olive oil
1/4 cup red wine vinegar
1 tablespoon dijon or spicy mustard
salt and freshly ground pepper to taste

Combine the first seven ingredients in a bowl. Allow to stand while you make dressing. Combine oil, vinegar, mustard, salt, and pepper in a container with a lid. Close container and make sure it is well sealed. Shake vigorously for about 30 seconds to blend and thicken. Pour over salad and season to taste. Serve on spinach or other fresh greens.

Serves 6.

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Tzadziki Stuffed Tomatoes

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The original title of this recipe from “The Art of Good Cooking” is Danish Stuffed Tomatoes. However, when I tried to research this recipe, I found little on what makes them “Danish.” I decided to lighten the stuffing by using yogurt, making it more about the cucumbers and less about the overbearing amount of sour cream and mayo originally used. It now maybe considered more Greek than Danish since the stuffing is more of a basic tzadziki. Creamy yogurt, garlic, and dill brighten the cucumbers that then add crunch to the soft juicy ripe tomatoes.
This is a tasty little no bake/cook seasonal appetizer or side dish that presents beautifully.

2 hothouse cucumbers
2 teaspoons salt
1 teaspoon sugar
1 teaspoon cracked pepper
1 small garlic clove, minced
1 ½ tablespoons lemon juice
2 cups lowfat yogurt or greek yogurt
2-3 tablespoons chopped dill
6 vine ripe tomatoes

Peel cucumbers and cut in half lengthwise. With a spoon, scoop out seeds and discard them. Slice cucumbers thin. Place in a bowl, sprinkle with salt and place in refrigeration for at least 2 hours. Pour off water which has accumulated and press out any additional water so that cucumbers are dry. Add sugar and pepper and stir.

Combine garlic, yogurt, and lemon juice. Pour over cucumbers and toss lightly, adding half of the dill. Place in refrigerator until needed.

Remove a circle from the stem ends of the tomatoes. Carefully scoop out all the seeds and pulp. Turn the tomato shells upside down on paper towels so that any juice may drain.

Stuff each tomato with the cucumber mixture. Sprinkle remaining dill on top of each tomato.

Serves 6

Adapted from “The Art of Good Cooking.”

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Frozen Strawberry Cream Torte

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Frozen Strawberry Tort Sliced

Few Paula Peck desert recipes really lend themselves to Summer. A couple of fruit tarts, a mousse or two, and a few fruit tortes are summery as is without modification. Maybe because she spent most summers in France, renewing her tastes and inspirition or maybe she just didnt bother much with the heat of baking in a hot humid Manhattan building before AC was a regular commodity. Whatever the reason, this frozen torte is part of this small exclusive group of her summer desert recipes. Not exactly quick or easy, if meringue is foreign to you, but the construction is fairly simple and the finished torte is impressive. There are two methods used in the original recipe for which I have strong opposing feelings. The first is the suggested baking time of the meringue to ensure it doesn’t brown. Though technically incorrect, in my opinion the baking time for meringues takes long enough without having to worry about making sure it maintains pure white and doesn’t brown. In this particular instance, I don’t mind if the meringue is slightly tan on top. It speeds up the baking/drying process and has little effect on the taste.
The second method, which I agree with, is adding gelatin to whipped cream. This works well to stabilize whipped cream if using it like a frosting, which in itself is an interesting technique that I’m not quite used to. Substitute powdered agar-agar or vegetarian gelatin for vegetarians.
A last point that needs to be emphasized is to serve the torte frozen. It just doesn’t taste the same when it begins to thaw. A finished frozen slice should taste creamy and light, like strawberry shortcake and meringue cookies smashed together in a giant sandwich then hidden beneath a layer of silky cream and frozen to combine the textures into a cool summer treat.

Swiss Meringue

5 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/4 cup sugar
1/2 cup blanched sliced almonds
2 1/2 cups heavy cream, whipped with 2 tablespoons sugar and dissolved gelatin (see note)
1 cup fresh strawberries, sliced

Sprinkle strawberries with 1/4 cups sugar and set aside.

Combine egg whites, cream of tartar, salt, and vanilla extract in the bowl of a  mixer. Beat at medium speed until egg whites hold soft peaks. Gradually add 1 cup sugar, a few tablespoons at a time, beating continuously until stiff peaks.

Preheat oven to 350 degrees. Line with parchment paper or grease and flour two large baking sheets. Trace four circles in flour, each 6 inches in diameter. Spread a thin layer of meringue within each circle. Sprinkle one layer with sliced almonds.

Bake meringue layers at 325 degrees for 10 minutes. Reduce oven to 300 degrees and bake meringue until puffed and cracked, about 50 minutes. Turn the oven off and prop the door open. Let cool in oven for 30 minutes until room temperature.

Drain sweetened berries. Combine with about 2 1/3 cups of whipped cream. Working as quickly as possible to prevent meringue from softening, sandwich layers with whipped cream mixture. Place the almond studded layer on top. Place in the freezer for 2-3 hours, or until cake is frozen.

Spread the remaining whipped cream around sides. Place again in the freezer. When sides are frozen, the torte can be wrapped for freezer storage for up to 6 weeks.

 

 

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Linguine with White Wine Clam Sauce

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Linguine with White Wine Clam Sauce

If you’re a clam lover, this dish will make your mouth water. A new England classic and a combination of three different unpublished recipes by my grandmother, Paula Peck: veloute, linguine in white clam sauce, and white wine sauce. I’ve combined them into one easier to follow recipe minus the heavy cream. A hodge-podge that becomes a garlicky semi-creamy sauce with a tang of sweet and sour citrus clam flavor. Exactly what you want in a white clam sauce.

Ingredients:

2 tablespoons unsalted butter
1/4 cup all purpose flour
3 cups stock (fish or chicken)
2 shallots, chopped
1 1/2 cups white wine
¾  cup milk
1 lemon, juiced
2 tablespoon butter
2 tablespoons olive oil
8 cloves garlic, minced
16-18 cherrystone clams, scrubbed
1lb cooked linguine
½ cup chopped parsley

Melt the butter in a medium saucepan over medium low heat. Stir in flour, using a wire whisk. Slowly whisk in 1 ½ cups stock. Bring to a boil then lower to a simmer.

Combine shallot, remaining stock, and white wine in a large skillet over medium high heat and bring to a boil. Add milk and lemon juice. Heat through.  Whisk white wine sauce into butter flour stock mixture. Season sauce with salt and pepper.

In the same large skillet, heat butter and olive oil over medium heat. Add garlic. Saute for 1 minute. Add sauce and clams. Simmer until clams open. Stir in cooked linguine and chopped parsley. Serve immediately with grated Parmesan and lemon slices.

Serves 4-6.

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Lentil Vegetable Salad

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Paula Peck Marinated Lentil Salad

Paula Peck Marinated Lentil Salad

Lentil salad is quickly becoming an American classic. With the popularity of ancient grains and heirloom beans, legume salads are trending and gaining a new hipster following. Satisfying but simple, healthy, and high in protein (so it will keep you full longer). Lentils, which date back thousands of years and possibly originated in Eastern Europe or the Mediterranean, are getting a face lift in salads these days but are not completely unrecognizable compared to those of the 1960’s – when this recipe was most likely written.

Unlike the original recipe titled “Marinated Lentil Salad” from “The Art of Good Cooking” that has parsley and scallions as its only fresh components,  I used extra veggies so this salad can be eaten as a well rounded light lunch by itself. The crunch of the cucumber and the brightness of the herbs along with the smooth, slight tenderness of the lentils, shouts summer fresh.

Ingredients:

3/4 cup dry green lentils
2 cups water
salt and pepper
1/4 cup olive oil
3 tablespoons red wine vinegar
1/2 a hothouse cucumber, halved and sliced
1/4 cup frozen corn kernels
1/4 cup frozen peas
1/4 cup grape tomatoes, halved
2 scallions, finely chopped
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh dill OR fresh thyme (optional)

Prepare frozen corn and peas according to package instructions or cook in boiling water for 2-3 minutes and drain. Set aside.

Pick over lentils and wash them well. Place in pot, add water, and bring to a boil. Lower heat and simmer until tender, about 30-40 minutes. Scoop out any loose shells that floated to the top while cooking. Drain. Add salt, pepper, oil and vinegar. Then cool to room temperature. Add green onions, cucumber, corn and peas, parsley, dill or thyme (if using), and grape tomatoes.

Serves 6.

Marinated Lentil Salad by Paula Peck

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