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Bloody Mary
Jessica Watson
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Oil and Vinegar
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Jardine,...
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Southern Comfort II
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Caruthers, M.
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La Belle Cuisine
It was
a fantastic party! But... Perhaps you feel the need for a little
"hair of
the
dog that bit you", right? No problem.
You can consult our Bloody
Mary Collection, or you can try the following warm version...
Bloody
Mary Soup
The Silver Palate Good Times Cookbook
by Julee Rosso & Sheila Lukins with Sarah
Leah Chase, 1985, Workman Publishing
 
“The
Bloody Mary seems to enjoy a universal popularity as a brunch eye-
opener.
For those chilly times when you still need the kick of a Bloody
Mary but
also
crave something warming, we’ve created this soup.”
6 portions
4
tablespoons (1/2 stick) unsalted butter
4 ribs celery, minced
1 medium-size sweet red pepper,
seeded, cored, and minced
1 jalapeño pepper, seeded and minced
2 cups drained canned tomatoes
4 cups tomato juice
Grated zest of 1 lime
3 tablespoons prepared horseradish
Salt and freshly ground black pepper, to taste
1 cup vodka
1 1/2 teaspoons caraway seeds
[We omit these.]
Juice of 2 limes
1 tablespoon Worcestershire sauce
Dill sprigs (garnish)
Lime slices (garnish)
1. Melt the butter in a heavy large pan over low heat. Add the celery, red pepper, and jalapeño pepper. Cover the pot and sweat the vegetables
over low heat until very soft, about 30 minutes.
2. Stir in the tomatoes, tomato juice, lime zest, horseradish, and
salt and pepper to taste. Cook over medium heat 5 minutes.
3.
Process the soup in a food processor fitted with a steel blade or a
blender until smooth. Return to the pan and stir in the vodka,
caraway
seeds, lime juice, and Worcestershire. Heat until hot.
4.
Ladle the soup into mugs and garnish with dill sprigs and lime
slices.
Smoked
Salmon and Cream Cheese Soup
The Silver Palate Good Times Cookbook
by Julee Rosso & Sheila Lukins with Sarah
Leah Chase, 1985, Workman Publishing
6 portions
6
tablespoons (3/4 stick) unsalted butter
1 1/2 cups finely chopped yellow onion
3/4 cup chopped fresh dill
2 ripe medium-size tomatoes, seeded and chopped
8 ounces smoked salmon, finely chopped
2 tablespoons unbleached all-purpose flour
8 cups water [or
fish stock]
Freshly ground black pepper, to taste
2 cups fresh spinach (10-ounce package),
stems removed
and leaves finely chopped
2 packages (8 ounces each) cream cheese,
preferably
without
vegetable gum
1/3 cup vodka
2 tablespoons fresh lemon juice
Snipped fresh chives (garnish)
1.
Melt the butter in a medium-size stick pot over medium heat. Add
the onion and sauté until soft, 10 to 15 minutes.
2. Stir in the dill, tomatoes, and smoked salmon. Cook 3 minutes;
then
add the flour and cook 1 minute more.
3.
Gradually stir in the water [or fish stock]. Heat to boiling.
Reduce
heat
and simmer uncovered over medium-low heat 20 minutes.
Season with
pepper
to taste. Stir in the spinach and simmer 5
more minutes.
4.
Stir in the cream cheese, 1 ounce at a time, over low heat,
allowing
each bit to melt into the soup. When all the cream cheese has
been
added and
the soup is smooth, stir in the vodka and lemon juice.
Taste for seasonings. Serve immediately.
American
Foie Gras Sauté with
Black-Eyed
Peas Vinaigrette
 
Inn at Little Washington
Cookbook: A Consuming Passion
by Patrick O’Connell, 1996, Random House
Please,
do NOT freak out because of the foie gras. It is, after all, just
liver.
No big deal. Very comforting. And if you are not
of a mind to go
in search of
foie gras, just sauté some excellent calves
liver. Or fry up
a batch of chicken
livers!
If you are an
absolute hard-core liver hater
(you have my deepest
sympathy),
then just
bake a ham...
“This
dish is simply a seared slice of warm fattened duck liver resting
on a
salad of black-eyed peas and little greens. A slice of country ham
strengthens
the Southern accent, and a hot, vinegary reduction of the
pan
juices becomes
the sauce.”
Serves 4
Black-Eyed
Peas Vinaigrette (recipe follows)
1
cup delicate mixed greens, such as frisée, mâche
(corn salad),
watercress, or red oak lettuce, washed
and well drained
1
tablespoon extra-virgin olive oil
4
small, very thin slices cooked country ham
4
slices fresh American foie gras, about 1/2 inch
thick
and 1 1/2 ounces
each
Salt
and freshly ground pepper to taste
1
teaspoon finely chopped shallot
1/2
teaspoon minced garlic
1/2
cup balsamic vinegar
1
tablespoon finely chopped scallions
1. Place about 1/4 cup of the Black-Eyed Peas Vinaigrette in the
center
of each of four serving plates.
2. In a small bowl, combine the mixed greens with the oil and toss
lightly. Arrange the greens around the peas and place a slice of ham on
top.
3. Sprinkle the foie gras with salt and pepper. Place a medium-size
sauté
pan or skillet over high heat. Add the foie gras and brown on both
sides,
about
30 seconds per side. Place on top of the ham.
4. Remove half of the fat from the pan, then add the shallot, garlic,
and vinegar. Cook, stirring constantly, until the sauce is reduced
by
one-half.
To
serve: Spoon equal amounts of
sauce over each serving of
foie gras. Sprinkle with the scallions and
serve immediately.
Note: When cooking foie gras, it’s very important to use a
smoking-
hot pan; otherwise the liver will just melt away like butter. You
want
to create a crisp
exterior and a rare interior. Foie gras must be
eaten
within seconds after it’s
cooked, or it will be flabby.
“In
the restaurant’s early years, our entire kitchen staff consisted of
several
very Southern women. On New Year’s Day, they would insist on
cooking
black-eyed
peas for our ‘family’ meal. They convinced me that
it was abso-
lutely essential to
eat them for good luck.
"One year my peas got cold, so I sprinkled a little salad dressing on
them
and thought they tasted better that way. Foie gras (fattened duck
liver)
had just
become available in America, and I was constantly trying
new
ways of preparing it. Combining this expensive delicacy with
traditional
Southern slave
food created
an interesting balance. American
Foie
Gras Sauté with Black-Eyed Peas Vinaigrette was born.
"It wasn’t long before
Craig Claiborne [a native Mississippian
turned
New
Yorker, and Food Editor of the New York Times for many
years]
visited,
tried the dish, and write that it was one of the best
things he
had ever tasted.
The recipe appeared in The New York Times and
the
dish became a sort of
symbolic
illustration of what was to become the
New American Cuisine –
unlikely combinations artistically presented
in new and refined ways – in
essence,
the emerging of an American
haute
cuisine.
These peas are wonderful with baked ham on a buffet table or at a
picnic.
They
taste best at room temperature.”
Black-Eyed
Peas Vinaigrette
Makes 1 cup
1/4
pound dried black-eyed peas
1/4 pound skin and fat from smoked ham or
smoked goose breast
4 bay leaves
1/3 cup finely chopped onion
2 large cloves garlic, peeled
6 sprigs fresh parsley
3 sprigs fresh thyme or 1/2 teaspoon dried
1 teaspoon crushed black peppercorns
3 cups water
2 tablespoons balsamic vinegar
1/4 cup Tarragon Vinaigrette (recipe follows)
Salt and freshly ground pepper to taste
1.
Rinse the peas in a colander under cold running water. Place them
in a
2-quart saucepan, cover with cold water, and soak overnight.
(Or
bring
the water to a boil, cook for 1 minute, remove from the
heat, cover,
and
let
soak for 1 hour.)
2.
Drain the peas.
3. Place the ham or goose skin and fat, bay leaves, onion, garlic,
parsley, thyme, and peppercorns in a 10-inch square of cheese-
cloth and tie
into a pouch using kitchen string.
4.
In a large saucepan, combine the peas, water, and vinegar. Add
the
cheesecloth bag and bring to a boil. Simmer for 15 to 20
minutes, or
until
the peas are tender but not mushy.
5. Drain the peas, discarding the cheesecloth bag, and pour the
Tarragon Vinaigrette over them while they are still hot. Let
the peas come
to
room temperature and season with salt
and pepper.
Note:
You can make this recipe several days in advance
and keep
refrigerated.
Tarragon
Vinaigrette
Makes 2 cups
1
teaspoon dry mustard
2 tablespoons minced fresh tarragon or
1 1/2 teaspoons dried
1/4 teaspoon minced garlic
1/2 teaspoon chopped shallot
1 teaspoon salt
1 tablespoon fresh lemon juice
2 teaspoons raspberry vinegar
1/3 cup red wine vinegar, preferably imported
1 cup extra-virgin olive oil
Freshly ground pepper to taste
1. Whisk all ingredients together in a large stainless steel bowl.
Transfer to a jar with a tight-fitting lid.
2.
Store in the refrigerator and shake well or whisk thoroughly
before
using.
In
another recipe (Crispy Seared Foie Gras on
Polenta with Country Ham
and Blackberries) from this excellent cookbook, Chef O’Connell presents
what
is
in my opinion a brilliant union: foie gras and polenta.
And quite
appropriate
for this New Year’s Day spread. How
comforting can it get?
Just
prepare
the polenta and slide
a square of polenta under the ham…
Polenta
1
tablespoon butter
4 tablespoons olive oil
1/2 teaspoon minced garlic
1 bay leaf
1/2 cup water
1/2 cup milk
1/2 cup heavy cream
1/4 cup yellow cornmeal
1/4 cup freshly grated Parmesan or Asiago cheese
Salt and cayenne pepper to taste
1. In a 4-quart saucepan, melt the butter over low heat. Add 1 table-
spoon
of
the oil, garlic, and bay leaf and sweat for 30 seconds.
2.
Add the water, milk, and cream and bring to a simmer. Remove
the
bay leaf.
3.
Whisking constantly, add the cornmeal. Simmer for 2 minutes, or
until
the
polenta begins to thicken.
4. Whisk in the cheese and season with salt and cayenne.
5. Line a baking sheet with plastic wrap and pour the polenta onto
the sheet. Cover with plastic wrap and flatten to about 1/2 inch
thick. Refrigerate for 1 hour.
6. Remove from the refrigerator and cut into 2-inch squares. Sauté
both sides in the remaining oil until golden brown. Keep warm.
Good for what ails you...
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