Friday, February 17, 2017

Recipes by Paul Newman: Chocolate-Orange Angel Food Cake; Creole Gumbo; Salad Gazpacho

Paul Newman's Chocolate-Orange Angel Food Cake

4 ounces orange-flavored dark chocolate
12 large eggs, separated
1 cup all-purpose flour
1 1/4 cups granulated sugar (divided)
1/2 teaspoon salt
1 tablespoon lemon juice
3 teaspoons vanilla extract
1 tablespoon grated orange rind

Preheat the oven to 350 degrees F.

Make sure a 10" x 4" tube pan is clean, dry, and free of grease.

Grate the chocolate bars on the fine holes of a cheese grater.

Separate the eggs, and let the egg whites come to room temperature; about 15 minutes.

Sift 1 cup of flour, 1/4 cup of the sugar, and the salt onto a piece of waxed paper. Sift them together a total of three times.

Beat the egg whites until frothy. Add the lemon juice and continue beating. Sprinkle the remaining cup of sugar, 1/4 cup at a time, over the egg whites and continue beating at medium speed until the egg whites are glossy and form soft peaks that bend over at the top. Do not overbeat, or the egg whites will lose their volume.

Sift 1/4 cup of the dry ingredients over the egg whites and fold.

Gently stir in the vanilla extract and orange rind.

Alternately fold in the chocolate and remaining dry ingredients, working in small batches, until just incorporated.

Pour the batter into the tube pan and bake for 45 minutes, until the top is lightly browned. A knife inserted in the center of the cake should come out clean. Remove from the oven and invert the pan. Allow the cake to cool for 30 to 45 minutes. Run a knife around the edges of the pan and tube to loosen the cake.

Paul Newman's Creole Gumbo

1/2 lb. fresh okra (or frozen)
1/3 cup vegetable oil
1 large onion, chopped
1/2 large green pepper, chopped
1 small clove garlic, crushed
1 handful chopped fresh parsley, minced
2 stalks celery, chopped
About 5-6 cups water
Turkey carcass (or ham bone)
Salt to taste (less if ham is used)
Freshly ground pepper to taste
Few dashes of Tabasco
1 bay leaf
1/2 tsp. ground thyme
1 large can (28 oz.) tomatoes
2 tbsps. flour
1 lb. green shrimp, shelled (or 1/2 lb. crab meat)
12 large oysters
2 tsps. gumbo filé powder

Wash okra, cut off stem and tip ends. Slice in thin circles. Heat half the oil in large stock pot. Saute okra until it begins to brown and is no longer slippery. Add onion, green pepper, garlic, parsley and celery. Saute
lightly over low heat, stirring often until vegetables soften. Add water and turkey carcass (or ham bone). Bring to slow boil. Add salt, pepper and Tabasco to taste along with bay leaf, thyme and tomatoes. Simmer gently about 1 hour. Heat remaining oil in skillet, add flour, cook over low heat stirring for a few minutes until flour mixture turns brown. Stir browned flour mixture into the gumbo to thicken. Add shrimp (or crab meat). Cook for 10 minutes (only until shrimp turn pink). Add oysters and barely cook (only until edges of oysters begin to curl). Stir in filé powder. Do not cook after adding filé powder or gumbo will become ropy in texture. Serve over bowls of hot rice. Serves 6.

Thoughts: Paul's gumbo is a fabulous way to use the leftover holiday bird. Served with a nice crisp salad and good chilled wine or beer, the gumbo makes a delightful meal.

Paul Newman's Salad Gazpacho

2 to 3 cups leftover tossed green salad
2 cans (12 ozs.) cocktail vegetable juice
1/2 tsp. salt
1/8 tsp. pepper
2 tsps. prepared mustard
1 tbsp. garlic-flavored wine vinegar
1 tbsp. salad oil
1/4 cup chopped sweet red onion
1/4 cup pared cucumber
1/4 cup chopped celery
2 tbsps. chopped green pepper
2 cups shredded iceberg lettuce

Turn leftover tossed green salad into blender jar. Add 1 can cocktail vegetable juice, salt, pepper, prepared mustard, vinegar and oil. Blend until smooth. Add remaining can of cocktail vegetable juice, cover and chill. Combine chopped onion, cucumber, celery and green pepper; chill. When ready to serve, pour gazpacho into serving bowls. Spoon on chopped vegetables and shredded lettuce. Serves 5-6.

Thoughts: Use any tossed iceberg lettuce salad dressed with French-type dressing. It may contain tomato, plenty of onion and cucumber. If you do not have leftover salad, use 2 to 3 cups iceberg lettuce chunks, 1/2 cup diced pared cucumber and 1/3 cup chopped onion with 1/4 cup French dressing.

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