Cooking with Joan Didion

13 Nov

Outtake: American writer Joan Didion prepares a meal in her Malibu kitchen

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PARSLEY SALAD 
Didion says this serves serves 35-40. I’m tempted to try it with kale and top it with toasted breadcrumbs like Una’s.
8 bunches Italian parsley
Blend 16 T olive oil with one head parsley until smooth
Blend in 4 T balsamic vinegar, salt and pepper
When ready to serve place parsley in 1 1/3 C grated parmesan in bowl, toss with dressing.

On March 27 2005 at 1:30 PM J & J have become just J. Joan had Q and Jerry and twenty seven others for Baked Ham, Alice Water’s coleslaw, and deviled eggs.

ALICE WATERS’ COLESLAW
1 medium cabbage (about 3 pounds), outer leaves removed
1 large jalapeno pepper
1/2 small red onion, cut in half through the stem, peeled and thinly sliced
1 cup loosely packed cilantro leaves, coarsely chopped
3 to 4 tablespoons fresh lime juice
3 to 4 teaspoons red wine vinegar
1/4 to 1/3 cup olive oil
1 1/2 teaspoons Maldon or other sea salt or more to taste
1/2 teaspoon freshly ground pepper or more to taste
Large pinch of sugar or more to taste.

Quarter the cabbage through the core; cut out the core. Cut the quarters crosswise in half; finely shred, using a sharp knife. Place shredded cabbage in a very large bowl or pot (you will have about 5 1/2 quarts). Cut open the jalapeno, discard the seeds and dice it fine. Add diced jalapeno, onion and cilantro to the cabbage and toss to mix. Sprinkle with the lime juice, vinegar, oil, salt, pepper and sugar, and toss to coat.

Let slaw sit for 1 hour, tossing occasionally. Drain; taste and adjust seasonings. Wait another hour. Serve at room temperature.

Sunday Lunch April 8 2007. Joan and no J and no Q had twenty-two for chicken hash, yellow pepper, crab and mustard sauce, chocolates, brie.

DEVILED CRAB
For 1 pound of crabmeat:

Melt 4 T butter, sauté 1/4 tp 1/2 cup chopped celery and 3 chopped scallions. Stir in 1/2 t dry mustard, 1 T flour, cayenne and salt. Add 1 container heavy cream, thicken a bit, stir in crabmeat.

Pour into baking dish, finish with dried bread crumbs, Parmesan, and paprika. In oven 15 minutes, finish under broiler until brown.

 

 

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VODKA SAUCE
(for pound of pasta)

1 stick butter, 1 t red pepper flakes, 1 c vodka, 1 8-oz can tomato sauce, 1 tomato, 1 c heavy cream

 

PESTO
(for pound of pasta)
a cup and a half (about one ounce) of basil leaves, loosely packed
a handful of parsley leaves
1/8 ¼ cup pine nuts
several garlic cloves
a teaspoon of red pepper flakes
a quarter ½ cup olive oil

Blend together, gradually adding oil and then mixing in pepper flakes.

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