Newman's Own Cookbook

Back to Recipe Books
Back to Contents

Get Your Copy

Featuring recipes from Paul Newman's family and friends, including Joanne Woodward and Whoopi Goldberg, plus contest-winning creations such as Butch's Wild West Tex-Mex Salad, Towering Inferno Creole, and Sockarooni Orange Kiss-Me Cake, Newman's Own Cookbook is sure to have something to please every palate. All royalties go the Hole in the Wall Gang Camp.

Philanthropist and actor Paul Newman teams up with author A.E. Hotchner on a collection of favorite recipes from his own kitchen and from his family and friends -- no wonder Newman has become as well known for his food as for his films! Newman's Own Cookbook contains recipes from Newman's family and friends (such as Whoopi Goldberg and Tom Cruise) and Newman's Own/Good Housekeeping contest winners, as well as more sophisticated creations.

For years, Paul Newman and his longtime buddy A. E. Hotchner filled old wine bottles with their homemade salad dressing to give to friends as Christmas gifts. Reasoning that what was good enough for their pals was good enough for the public, they formed Newman's Own to sell the dressing. Their entrepreneurial adventure was a smashing success; to date, Newman's Own products have generated more than $100 million in after-tax profits, all of which have been donated to charitable and educational causes.

In that same generous spirit, Newman, Hotchner, their families, and friends now share more than 125 of their favorite recipes with you. From simple to sophisticated, these dishes are imaginative and delicious, and while some use Newman's Own products, you can substitute your favorite brand of salsa, salad dressing, or spaghetti sauce without a problem. Some dishes are Newman household favorites, like The Newmanburger, Joanne's Cereal, and Nell Newman's Cauliflower and Parmesan Soup with Essence of Lemon. Some are contributions from friends, like Robert Redford's Lamb Chili with Black Beans, Julia Roberts's Fresh Peach Crisp, Matthew Broderick's Grilled T-bone Steak with Sweet Onion Marmalade and Campfire Mustard Sauce, and Whoopi Goldberg's Big Bad Ass Beef Ribs. There are winners from the Newman's Own/Good Housekeeping recipe contest, Sundance's Salsa Steak in a Sack, Towering Inferno Creole Posole, Paul's Picture Show Popcorn Crunch, and Sockarooni Orange Kiss-Me Cake among them.

Illustrated with wonderfully candid photographs and illuminated by Newman's own trenchant observations, Newman's Own Cookbook is a treat for the eye and the palate.

Table of Contents

Preface by Paul Newman
Introduction by A. E. Hotchner

Starters
Soups, Stews, and Chilies
Main Courses
Pastas, Pizza, and Rice
Vegetables and Side Dishes
Breads and Snacks
Desserts

Index Metric Equivalencies

About the Authors

My adult life has been spent in the family of women: my wife, Joanne; five daughters; my housekeeper, Caroline; and a succession of wirehaired terriers, all males who were immediately castrated upon arrival. No wonder I took to wearing an apron by way of disguise, lest I become a capon. What started out as a protective measure became, over time, a stunning discovery of culinary treasures.

These discoveries result from my ability to establish a relationship with the food I'm about to cook. Have you ever had a meaningful conversation with a fillet of scrod? Or a dialogue with a slice of calf's liver?

When I'm about to do some serious cooking, I get ready by putting myself into a self-induced hypnotic trance, much in the same way the Shakirs trance themselves so that they can walk over hot coals and sleep comfortably on a bed of razor-sharp spikes.

Once I'm in my trance, I hold the fillet of scrod in close proximity to my face, and I listen to it. The first sound I hear is that of a popping cork, then the faint sound of cows mooing, and finally the crackling sound of fire. The popping cork leads me to white wine, the moo-cows denote butter, and the roaring fire suggests black basil, all of which I use for my scrod dish (page 104). Over the years I've had several conversations with scrod, and although there may have been a few variations (a ticking clock obviously indicated thyme), for the most part the scrod always had the same things to say to me.

My cooking method becomes more difficult when I cook at somebody else's house -- a brisket of beef, say -- because my host and hostess constantly interrupt my trance by offering me a Bloody Mary or a slice of local pâté. It's hard enough to get a brisket of beef to speak up without having to politely reject booze and hors d'oeuvres in the process.

Many of the recipes in this book are the result of animated conversations with fish, fowl, fauna, and flora. You may be a bit skeptical of my method -- as have been many before you -- but to all those snicklers, snipers, and sniders I can only say that after the plates, knives, forks, napkins, and tablecloths were licked clean, nobody ever quarreled with the mystical, magical results of this intimate relationship between the chef and his victuals.

Nell Newman's Chicken Soup

My father has an inexhaustible fondness for soups and often makes quick-stop chicken soup with a prepared mix that he combines with noodles and fresh vegetables. In fact, give my father a hearty soup, a can of beer, and a bag of popcorn, and he is as close to heaven as he can get.

He does handstands over my chicken soup, but in all fairness I must acknowledge that my recipe was inspired by the chicken soup our English governess, Duffy, made for us when we were little.

• SERVES 8 TO 10

STOCK
2 tablespoons olive oil
2 large leeks, well washed and the white parts chopped
3 carrots, sliced into 1/4-inch pieces
2 stalks celery, coarsely chopped
2 medium onions, coarsely chopped
4 to 6 cloves garlic, mashed
1 cup dry white wine
3/4 cup minced parsley
2 tablespoons minced fresh marjoram
1 plump roasting chicken (4 to 5 pounds), cut into quarters, plus 2 thighs

CHICKEN SOUP
2 stalks celery, coarsely chopped
1 large leek, well washed and white part chopped
3 carrots, cut into 1/4-inch pieces
2 medium onions, coarsely chopped
1 cup fresh or frozen peas 1 cup fresh or frozen corn
1 bay leaf
3/4 cup minced parsley
2 tablespoons minced fresh marjoram
salt and freshly ground black pepper to taste
egg noodles

To make the stock: Heat the olive oil in a stockpot until hot. Add the leeks, carrots, celery, onions, and garlic, and cook, stirring, until lightly browned. Add the wine, parsley, marjoram, and 4 quarts of cold water, and bring the mixture to a boil. Add the chicken and simmer for 1 hour. Remove the chicken breasts, let cool, and refrigerate. Continue simmering the stock 3 to 4 hours. Let the stock cool, strain it into a large bowl, and refrigerate.

When ready to serve, skim off all the fat from the stock and bring to a boil. Add all the vegetables and bay leaf. Skin, bone, and dice the breasts. Add to the pot with the parsley and marjoram. (You may want to add additional water at this point to thin the soup.) Finally, season with salt and pepper.

Meanwhile, in a separate pot, cook a generous amount of egg noodles, then drain them.

To serve, place a portion of cooked noodles in each soup bowl and ladle soup over the top. Serve with a crusty baguette or your favorite grilled cheese sandwiches as accompaniments.

Copyright © 1998 by Hole in the Wall Gang Fund Inc.

Newman's Vinaigrette Dressing

Any oil and vinegar dressing (vinaigrette) can be used in the recipes in this book that call for Newman's Own.

To make a basic vinaigrette, mix 1 part vinegar or lemon juice with 3 parts oil. Season with salt and pepper, and add Dijon mustard to taste. Use extra-virgin olive oil and high-quality white or red wine vinegar for the best results. Vary the ratio of oil to vinegar for a sharper or milder dressing. You may add garlic (chopped or a whole peeled clove for subtle flavoring), dried or fresh herbs, or other seasonings. For variety try an herb vinegar in place of plain wine vinegar.

Paul Newman's Tomato and Endive Salad

I like salads for lunch, and this one is at the top of my list. Of course, I use Newman's Own dressing on them, but if you have the questionable taste of preferring some others, suit yourself.

Serves 4

2 large, ripe fresh tomatoes
8 ounces endive (about 3 medium)
3 slices bacon
Newman's Own salad dressing or Vinaigrette Dressing

Cut the tomatoes into small dice. Slice the endive to make 4 equal portions and mix with the tomatoes. Cook the bacon until very crisp. Crumble and then sprinkle over the salad. Toss with salad dressing to taste.

Roasted Herbed New Potatoes with Spinach

These are mighty fine as is but become unforgettable when served with Matthew Broderick's Grilled T-bone Steak with Sweet Onion Marmalade and Campfire Mustard Sauce (page 64). You'll need fresh tarragon, and if you can't find it, substitute another fresh herb (not dried) such as rosemary or basil. It's the combination of colors and fresh flavors that really sets these potatoes apart.

Serves 6

12 small new red potatoes, scrubbed
1/4 cup olive oil
1 tablespoon chopped fresh tarragon
salt and freshly ground black pepper to taste
10 ounces fresh spinach, washed, stems removed, patted dry, and coarsely chopped

Preheat the oven to 450°F.

Place the potatoes in a large saucepan and cover with cold water. Boil gently over medium-high heat until soft, about 20 minutes. Drain, run under cold water to stop the cooking, and halve the potatoes.

Arrange in a single layer in a large glass baking dish. Add the oil, tarragon, salt, and pepper. Toss gently to coat. Roast for 15 minutes.

Spread the spinach over the potatoes in an even layer and pour 1/2 cup of water into the dish. Roast 5 minutes more.

Lemon Mustard Chicken

Mustard and chicken go together, and lemon and chicken do, too, so it follows that mustard, lemon, and chicken would make an excellent combination. It does. If you don't have walnut oil, substitute 1 1/2 teaspoons of dark sesame oil.

Serves 4.

2 whole large, skinless, boneless chicken breasts, halved
1 cup Newman's Own Old-Fashioned Roadside Virgin Lemonade or your favorite
1/4 cup fresh bread crumbs
1/4 cup finely chopped pecans or walnuts
1 egg
5 tablespoons whole-grain mustard
vegetable oil for frying
3 to 4 teaspoons walnut oil
1/2 cup chicken broth
1/4 cup heavy cream
salt and freshly ground black pepper to taste

Marinate the chicken in the lemonade for 1 hour. Drain, reserving the lemonade, and pat the chicken dry with paper towels.

Stir together the bread crumbs and nuts on a plate. Put the egg in a shallow bowl and beat lightly. Place 3 tablespoons of the mustard in another bowl.

Brush the chicken with the mustard, dip into the beaten egg, then dredge in the crumbs and nuts. Chill, loosely covered, for 2 to 3 hours.

Heat 1/2 inch of the vegetable oil with the walnut oil in a large skillet until hot. Add the breaded chicken and fry, turning once, for 10 to 12 minutes. Remove to a plate and keep warm.

While the chicken is cooking, combine the reserved lemonade, broth, and the remaining 2 tablespoons of the mustard in a small saucepan. Bring to a boil and reduce over high heat to 1/2 cup. Add the cream and cook about 11/2 minutes to heat through and thicken slightly. Season with salt and pepper, and pour over the chicken. Serve hot.

Melanie Griffith's Macadamia, Chocolate Chip,
and Peanut Butter Mini-Turnovers

Macadamia nuts make the peanut butter filling in these turnovers unforgettable. It is a little like having a mini-candy bar wrapped in a puff pastry case. When you feel the urge coming on for these, there's an easy solution: Prepare a full batch, then freeze some of them. They freeze beautifully, we are glad to say.

Makes 32 Mini-Turnovers

2 cups smooth peanut butter at room temperature
1/2 cup milk chocolate chips
1 cup toasted and chopped macadamia nuts
2 sheets (one 17 1/4-ounce package) frozen puff pastry, thawed according to the package directions
1 egg, lightly beaten
confectioners' sugar for garnish (optional)
mint sprigs for garnish (optional)
vanilla ice cream as an accompaniment

Preheat the oven to 425°F.

In a bowl, stir together the peanut butter, chocolate chips, and macadamia nuts until well combined.

Work with 1 sheet of puff pastry at a time. Lightly flour a work surface. Lay 1 sheet of puff pastry on the surface and gently roll it out in all directions to thin it slightly. With a sharp knife, cut the sheets into quarters, then cut each quarter into quarters, making 16 pieces total.

Center 1 teaspoon of the filling on each piece of pastry. Fold the pastry on the diagonal to form a triangle. Press the open edges of the pastry closed. (At this point the turnovers can be frozen. Arrange in layers, separated by sheets of waxed paper, in a freezer container.) Brush the top of the turnover with the beaten egg and place on a baking sheet.

Make more mini-turnovers with the remaining ingredients in the same manner and brush with the beaten egg.

Bake for 15 minutes. If the turnovers are frozen, preheat the oven to 475°F. Bake the pastries on the baking sheet for 5 minutes. Lower the heat to 400°F and bake for 15 minutes.

Serve at once, dusted with confectioners' sugar and garnished with a mint sprig, with the ice cream.