Marcus Samuelsson's Favorite Family Recipes
Cooking is a great way to celebrate family traditions.
On "The Early Show," Chef Marcus Samuelsson, author of "New American Table," shared one of his mom's favorite recipes, and others that have been passed down, as well.
RECIPE:
My Mother's Spaghetti with Peas
My mom's dad, Edwin Jönsson, didn't trust pasta. Born in 1901, he grew up in Sweden under very poor circumstances, and the poor man's cooking of his childhood dictated his palate for the rest of his life. He preferred the grease left over in the frying pan to butter, meatballs and meat loaf to steak, and he insisted on boiled potatoes with every meal. When the 1970s rolled around and trendy foods such as spaghetti with garlic started appearing, he thought it wasn't real food. (Don't even get me started on what he thought about rice.)
Spaghetti with meat sauce and peas was the one pasta dish that my mom made, and whenever my grandfather was there, she'd have to make him his own side dish of boiled potatoes. He spooned the meat sauce over the potatoes and ate them while we feasted on our noodles. I've adapted my mother's recipe, making the sauce lighter and fresher, and I use a healthier, whole grain pasta.
6 servings
1 pound whole wheat spaghetti
2 tablespoons olive oil
1 1/2 cups peas
2 egg yolks
2 tablespoons grated Parmesan cheese
2 tablespoons heavy cream
1/2 cup diced pancetta
1 onion, chopped
3 garlic cloves, chopped
Zest of 1/2 lemon
1 tablespoon chopped parsley
6 basil leaves, torn
Salt
Freshly ground pepper
1. Bring a large pot of salted water to a boil. Add the spaghetti and simmer until al dente, about 8 minutes, or according to directions on package. Strain and toss with olive oil.
2. Prepare an ice bath by filling a bowl with water and ice cubes. In a small pot, bring 2 cups of water to a boil. Add the peas and simmer for 30 seconds. Remove the peas with a slotted spoon and transfer them to the ice bath to keep their fresh, bright green color.
3. Whisk together the egg yolks, Parmesan cheese and cream. Set aside.
4. Heat a large sauté pan over low heat. Add the pancetta and sauté until crispy, about 8 minutes. Add the onion and garlic and sauté until translucent, another 4 minutes. Add the spaghetti and cook until heated through, about 4 minutes. Season with salt and pepper. Remove from heat and toss with the egg-Parmesan mixture and lemon zest. Garnish with parsley, basil and peas and serve immediately.
Jerk-Spiced Catfish
4 servings
1/2 cup Jerk Mix, see below
1/2 cup olive oil, plus extra for brushing the lime
4-6 ounce catfish fillets
Salt
Freshly ground pepper
2 limes, quartered
1. Mix together the jerk mix and olive oil. Brush over the catfish on both sides. Refrigerate for 1/2 hour.
2. Heat a grill over medium-low heat. Season the catfish with salt and pepper.
3. Place the catfish on the grill and cook for 4 minutes on each side. When you have 2 minutes of cooking time left, brush the lime wedges with oil. Place the lime wedges on the grill and grill until caramelized, about 1 minute on each side.
Jerk Mix
1/2 cup olive oil, plus 2 tablespoons
4 garlic cloves, roughly chopped
4 allspice pods
1 teaspoon ground allspice
2 Scotch bonnet chilies, chopped
1/2 teaspoon mild chili powder
1 tablespoon chopped parsley
1 teaspoon ground cinnamon
1 tablespoon light brown sugar
Juice of 2 limes
2 scallions, chopped
Heat 2 tablespoons of the olive oil in a small sauté pan over medium heat. Add the garlic, allspice, chilies, chili powder, parsley and cinnamon and sauté until fragrant, about 2 minutes. Add the sugar and stir until melted. Transfer to a blender or a small food processor with the remaining 1/2 cup of olive oil, lime juice and scallions. Puree until smooth.
Apple pie always gets the shout-out as our national dessert, but to my mind, cobbler is just as American. These fruit and pastry desserts-and regional variations like pandowdies, grunts, slumps, buckles, sonkers, and crisps-were created by early American settlers who turned to the simple ingredients they had on hand to create tasty homemade desserts. This child-friendly classic has a crunchy texture that is delicious served warm with a scoop of vanilla ice cream.
For a dessert recipe, go to Page 2.
Red Berry Cobbler
12 servings
2 cups unbleached all-purpose flour
3 tablespoons granulated sugar
3/4 cup packed light brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
1 cup buttermilk
1 vanilla bean
1/2 cup honey
Zest of 1 lemon
2 tablespoons cornstarch
1/2 cup dry red wine
2 cups dried sour cherries
2 cups fresh raspberries
2 cups strawberries, hulled and cut in half
3 teaspoons confectioners' sugar
1. Preheat the oven to 400°F.
2. Stir together the flour, granulated sugar, 1/4 cup of the brown sugar, the baking powder, baking soda, salt, cardamom, and cinnamon in a large bowl. Add the butter and blend with a pastry blender or two knives until the mixture resembles coarse meal. Add the buttermilk and stir with a fork until a dough forms.
3. Divide the dough into 12 pieces and pat each into a 2-inch biscuit. Arrange on a parchment-lined baking sheet and bake until the biscuits are golden, about 15 minutes.
4. With a sharp knife, slice the vanilla bean lengthwise, then use the back of the knife to scrape the seeds into a medium bowl. Add the vanilla bean, honey, lemon zest, and cornstarch. Set aside.
5. Bring the red wine to a boil in a medium saucepan over medium heat. Stir in the honey mixture and reduce the heat to a simmer. Cook, stirring continuously, until the mixture thickens slightly, about 2 minutes. Stir in the cherries, raspberries, strawberries, and 1/2 cup of the brown sugar and cook until the sugar dissolves, another 3 minutes. Remove from the heat. Remove and discard the vanilla bean.
6. Butter twelve 4-ounce ramekins. Divide the biscuits in half and evenly distribute half of the biscuits in the bottom of each dish. Spoon equal amounts of the berry filling over the biscuits and crumble the remaining biscuits over the top. Bake for 10 to 15 minutes, or until bubbling.
7. Remove from the oven and let cool for 5 minutes. Dust the tops with confectioners' sugar and serve immediately.