James Beards Sardine Paste Recipes

JAMES BEARD'S ROASTED SPARERIBS

Steps:

• Preheat oven to 350°F.
• Preparing and Roasting the Ribs
• Rub the ribs with salt and pepper on both sides.
• Set a roasting or broiler rack in a roasting pan. Arrange the ribs on the rack, meaty side facing up.
• Put the pan on the center rack of the oven and bake for 30 minutes. Using a pair of tongs, turn the ribs over, and cook for another 30 minutes.
• When the second 30 minutes are up, the ribs should be nicely browned and fairly crisp on the outside. If not, roast for another 10 minutes and check again.
• Cutting and Serving the Ribs
• When you are serving the ribs, cut the rack into separate racks of 3 or 4 ribs per person and place on a platter or plates. Serve hot.

JAMES BEARD'S BASIC HOME-STYLE BREAD

Steps:

• Add the yeast to 1/2 cup of the warm milk, along with 2 tbl sugar, and stir well until the yeast in completely dissolved. Allow the yeast to proof.
• Place the remaining milk, butter and salt in a bowl. (Beard liked a lot of salt, and I would use less). Stir in the flour, 1 cup at a time, with a wooden spoon.
• After the third cup, add the yeast mixture. Continue stirring in flour until the mixture is rather firm, which should take about 4 to 5 cups.
• Remove the dough to a floured board and knead, adding more flour as necessary, until it is supple, satiny and no longer sticky.
• Butter a bowl and place the dough in it, turning to coat all sides with the fat. Cover and allow to rise in a warm, draft-free spot until doubled in bulk, about 1 1/2 to 2 hours.
• Deflate the dough by punching firmly two or three times, return to the floured board, and knead 4 to 5 minutes more.
• Divide into two equal parts and shape into loaves. Place in well-buttered 9x5x3 in loaf tins, cover, and let rise again until doubled in bulk.
• Slash the loaves with a sharp knife and brush with lightly beaten egg white or water.
• Bake in a 400 deg. oven for 40 to 45 minutes or until the bread sounds hollow when tapped with the knuckles.
• Remove the loaves from the pans and put them back in the oven a few minutes longer to become crisped.

JAMES BEARD'S PLEASANT PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook until just tender. While pasta cooks, combine peas and 1 cup water in a small saucepan. Bring to a boil, and stir until peas are thoroughly heated. Drain and set aside.
• Drain pasta, return to pot and toss with butter. Add peas, prosciutto and cream. Toss to mix well and to separate prosciutto strips. Season with salt and pepper to taste. Add Parmesan to taste, and toss again. Serve piping hot, passing more Parmesan separately at the table.

SPAGHETTI WITH SARDINES, DILL AND FRIED CAPERS

Steps:

• Cook spaghetti in a pasta pot of well- salted boiling water until al dente.
• Meanwhile, heat oil in a 12-inch heavy skillet over medium heat until it shimmers. Fry capers until they "bloom" and are just a shade darker, about 2 minutes. Transfer with a slotted spoon to paper towels to drain. Toast bread crumbs in same skillet, stirring, until golden, about 3 minutes. Transfer to a bowl and toss with capers, dill, and 1/4 teaspoon each of salt and pepper.
• Add sardines to skillet with their oil (if using 3 cans sardines, discard oil from 1 can) over medium-high heat, then force garlic through a garlic press into skillet. Sauté until sardines are golden in spots around edges, about 2 minutes.
• Reserve 1 cup pasta-cooking water, then drain pasta. Add pasta to skillet with cooking water and 1/2 teaspoon each of salt and pepper. Toss until pasta is coated and sauce is slightly thickened, 1 to 2 minutes. Serve topped with seasoned crumbs.

JAMES BEARD'S SARDINE PASTE

Steps:

• Mash the cream cheese and cream it throughly.
• Beat in the onion, parsley, chives and lemon juice.
• Mash the sardines and beat into the cheese mixture.
• Correct the seasoning.
• Sprinkle with paprika.
• Plate with additional parsley and lemon wedges.
• Serve on crackers, biscuits, or bread.

JAMES BEARD'S PUREED PARSNIPS

Steps:

• Place parsnips in a large saucepan; add enough water to cover. Generously salt water and bring to a boil over high heat. Reduce heat to a simmer; simmer until tender, 10 to 15 minutes. Drain.
• Preheat oven to 350 degrees. Puree parsnips in a food processor or food mill. If using a processor, take care not to overprocess or they will become gluey.
• Transfer pureed parsnips to a large bowl; whisk in salt, sugar, melted butter, heavy cream, and Madeira.
• Spoon parsnip mixture into a 1-quart baking dish. Dot top with butter and sprinkle with breadcrumbs or chopped nuts. Bake 20 to 30 minutes. Serve.

JAMES BEARD'S HORSERADISH COLESLAW

Steps:

• Shred cabbage, and soak in cold salted water for one hour.
• To prepare dressing, combine all remaining ingredients together.
• When ready to prepare salad, drain cabbage well and toss with dressing.

JAMES BEARD'S MINCEMEAT

Steps:

• "Begin by assembling a goodly supply of Cognac, apple brandy, sherry, and if you can find it, boiled cider. If not, settle for more apple brandy or applejack and more Cognac. You can also use up any odd liqueur or that bottle you were given last Christmas and have kept hidden on a shelf. All these things will help to make your mincemeat better.".
• Boil the rump and tongue separately in salted water until tender. Let the rump cool until it can be handled, remove the excess fat, and chop coarsely or put through the coarse blade of a meat grinder.
• Let the tongue cool, remove the skin, and chop or grind coarsely.
• Chop the beef suet very finely and combine it in a crock with the meats.
• Add raisins, sultanas, currants, citron, peels and mix well.
• Add sugar and jams and salt. Mix spices together and mix into the mixture in the crock.
• Mix ingredients well with the hands and then cover the mixture with Sherry, Cognac, etc. -- enough to a make a rather loose mixture.
• Cover tightly and let rest for 2 weeks.
• Uncover and taste and add more spirits if necessary. Let rest for another 2 weeks before using.
• At this point, if you wish to store the mincemeat in smaller containers, transfer it to sterilized jars or crocks, add more liquor, and seal or cover them tightly.
• The mincemeat will keep more or less indefinitely in a cool place or in the refrigerator.
• When using for pies, Add 1 to 1 1/2 cups chopped fresh tart apple to each 2 1/2 to 3 cups mincemeat. Bake at 450°F for 10 minutes; reduce heat to 350°F and continue baking until crust is well browned.

JAMES BEARD'S PATE DE CAMPAGNE PROVENCALE

Steps:

• Preheat the oven to 325 degrees. In a large bowl, combine the pork, veal, liver, pork fat or bacon, garlic, eggs, white pepper, cayenne, allspice, Cognac, basil, salt and black pepper. Mix well. (If you wish to test for seasoning, fry a small piece in a little butter or oil until it's cooked through. Taste and adjust seasonings if necessary.).
• Line a 2 1/2-quart terrine or baking dish with the bacon or salt pork, reserving two or three strips. Spoon the pate mixture into the baking dish, then place the reserved bacon strips over the top. Cover the pan tightly with a sheet of aluminum foil and bake for one hour. Remove the foil and continue baking for 1 1/2 hours, or until the pate slightly shrinks away from the sides of the baking dish. Remove from the oven and carefully drain off excess fat. Cool.
• Cover tightly with aluminum foil and place a weight (I usually use a brick wrapped with heavy-duty foil) on top. Refrigerate for at least eight hours.
• To serve, cut the pate into 1/2-inch slices or small bite-size chunks and accompany with toast points.

JAMES BEARD'S CHICKEN WITH 40 CLOVES OF GARLIC

Steps:

• Preheat the oven to 375 degrees. Cover the bottom of a heavy 6-quart casserole with the celery and onions and add the parsley and tarragon. Place the oil in a shallow dish. Dip the chicken pieces into the oil, coat all sides evenly and place in the casserole. Pour the vermouth over the chicken and sprinkle with the salt, pepper and a few gratings of nutmeg. Tuck the garlic around and between the chicken pieces.
• Cover the top of the casserole tightly with aluminum foil and fit the lid over the foil to create an airtight seal. Bake for 1 hour and 20 minutes without removing the cover. Check for doneness; return casserole to the oven if the chicken seems underdone. Serve the chicken along with the pan juices, the garlic and thin slices of heated French bread spread with garlic squeezed from the root end of the clove.