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New American Table

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Written by foodie pam   
Monday, 15 March 2010
List of viewable recipes from "New American Table" by Marcus Samuelsson and Heidi Walters

New American Table by Marcus Samuelsson and Heidi Walters (John Wiley & Sons, 2009) is a 2010 IACP Cookbook awards finalist in the American category and a 2010 James Beard book awards finalist in the Photography category. For a list of all the finalists check out the Project Foodie IACP Finalists' Guide and James Beard Finalists' Guide.

Win a copy of New American Table! - details

ImageSometimes it takes an outsider to see the beauty within.  In this case, the former outsider is Ethiopian born and Swedish raised Marcus Samuelsson and the beauty is regional American cooking.  In New American Table, Samuelsson shares his love for American cuisine. 

The depth of Samuelsson's love for American cuisine is obvious; it only takes a glimpse of New American Table which includes recipes from condiments, breakfast, snacks, dinners, holidays, desserts and everything in between.  The recipes reflect the varied local- and ethnic-inspired cuisines of America with Creole, soul food, Southwestern heat, and more.  And, of course, the recipes also reflect the inspiration and palate you'd expect from a James Beard Award-winning chef.

Picking a single recipe to try from New American Table was tough.  I fully admit my choice is biased, I have a thing for eggs, which means that for me these little Morning-After Sandwiches were simply irresistible.

Win a copy of New American Table! - details

Morning-After Sandwich

ImageFrom New American Table by Marcus Samuelsson and Heidi Walters (John Wiley & Sons, 2009)

Makes 4 sandwiches

One of my favorite things to do is to take simple poor-man's-food ingredients and put them together in a memorable way. This little sandwich does just that, using sambal oelek, arugula, and sardines to dress up a fried egg sandwich with heat and flavor. This filling breakfast sandwich is just the thing after a night on the town. Use organic eggs to make it extra special.

  • 3 tablespoons olive oil
  • 1 garlic clove, chopped
  • 1 cup baby arugula
  • Salt and freshly ground black pepper
  • 4 large eggs
  • 4 slices day-old sourdough bread
  • 2 teaspoons Sambal Oelek (see recipe below)
  • 1 tomato, thinly sliced
  • 8 canned white sardine fillets
  • 1 tablespoon soy sauce

1. Heat 1 tablespoon of the olive oil in a large sauté pan over medium heat. Add the garlic and arugula and sauté until the arugula begins to wilt. Season with salt and pepper. Remove the pan from the heat. Transfer the arugula to a medium-sized bowl and set aside. Return the sauté pan to the heat.

2. Heat the remaining 2 tablespoons olive oil over medium heat. Add the eggs, season with salt and pepper, and cook sunny side up until the yolks are set, about 4 minutes.

3. To assemble the sandwiches, spread each slice of bread with a thin layer of sambal oelek. Top with slices of tomato and the sautéed arugula. Arrange a fried egg on top and place 2 sardines on each egg. Drizzle with soy sauce.

Sambal Oelek

From New American Table by Marcus Samuelsson and Heidi Walters (John Wiley & Sons, 2009)

Makes ½ cup

Every chef has "secret" ingredients that he or she turns to again and again to add a special spike to his or her food. For me, one of these ingredients is sambal oelek. This Indonesian condiment balances heat from chile peppers with saltiness and sweetness for a flavor unlike anything else I know. I use it as the starting point for any number of rubs and sauces, blended with olive oil and herbs like parsley, to add an element of heat. You can buy premade sambal oelek at ethnic markets or you can easily make your own with this recipe.

  • 2 Jamaican chiles, seeds and ribs removed, chopped
  • 4 jalapeno chiles, seeds and ribs removed, chopped
  • 1 1/2 teaspoons salt
  • 1 teaspoon light brown sugar
  • 2 garlic cloves, crushed and peeled

1. Toss the Jamaican chiles and jalapeños with the salt and brown sugar in a small bowl and let sit for 4 hours.

2. Heat a sauté pan over high heat. Add the chile mixture and sauté for 4 minutes. Transfer to a small food processor, add the garlic, and puree until smooth.

Can be stored in an airtight container in the refrigerator for up to 1 week.

Win a copy of New American Table

The registered Project Foodie user that leaves the most memorable or creative comment below will win a copy of New American Table.  Keep the comments clean and relevant - tell us what attracts you to New American Table and/or what you feel makes that book award-worthy and we'll select one to be the winner of New American Table.

Please note that you must be registered to enter this giveaway and upon winning provide a US postal address for us to ship New American Tableto.  We'll announce the winner on May 2nd.

If you have not yet registered with Project Foodie, please take a moment to do so right now--it's absolutely free; and we promise never to share your email address with spammers or other unsavory types.

Disclosure: Review copies of books discussed in this post may have been provided to Project Foodie by publicists and/or publishers.

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Last Updated ( Sunday, 28 March 2010 )
dootsie (Registered) 2010-03-25 13:02:03

I saw Samuelsson on Iron Chef and I was completely intrigued by his background and influences. I'm the blandest cook on earth, so I think I could learn a thing or two from him!
Living In the Modern World
jettrash23 (Registered) 2010-03-29 10:00:00

This cookbook is an awesome demonstration of the melting pot that is the new American culture. Living in such a large and diverse country, gives us all an opportunity to relish the diversity of culinary delights. This book would be a welcome addition in my household. Thank you.
A gift for my wonderful husban
amleequi (Registered) 2010-03-30 16:47:36

After purchasing cookbook after cookbook, with the same old ingredients I am anxious to find a cookbook that's innovative and different. My husband is a huge fan of Chef Samuelsson and I would love to surprise him with a special dinner from this book!
Updating Classics
dpatrice (Registered) 2010-04-01 08:57:33

I love that he's updating familiar recipes with new perspectives on texture and flavor. What I appreciate most in a chef's cookbook is to feel like I have a insider's peek inside the heart of a true lover of food. I expect deliberately simple, yet elevated recipes that will become new classics in my kitchen. And while I am also familiar with Mr. Samuelsson's appearance of Top Chef, I am excited to get to know better one of my favorite and most revered chefs of color through New American Table.
The American Table
goodcook526 (Registered) 2010-04-13 12:35:25

Marcus Samuelsson is my favorite celebrity chef. I met him years ago in NY at my first James Beard Awards. He was just starting his tv career with appearances on The Food Network. At the time I was appearing as Betty in Reynolds Wrap commercials managing the Reynolds Test Kitchens and appearing in Food Bites on the Food Network. He spoke to me first and was so kind and handsome. I have eaten at Aquavit, the meal and service were awesome. I also subscribe to the e-newsletter for his new Chicago restaurant C-House. I follow his career very closely and will enjoy watching him on Bravo's Top Chef Masters. Marcus is passionate about food, very talented, creative and innovative. I would love to add this cookbook to my collection. I would've purchased it already, but I have been laid off for a year and my money is tight. Chef Marcus Samuelsson is one of our greatest chefs and his star will continue to rise higher and higher!
southerncooker (Registered) 2010-04-20 17:28:58

I first say Marcus Samuelsson as a guest on Martha Stewart and became intrigued with his cooking. I later fell in love with the PBS show about American Ethnic cooking called How we Eat which was hosted by him as well. I now have that book. I would love to see the recipes in this book The American Table and try a few for myself. I wish him luck at the awards.
Aparna (Registered) 2010-05-01 06:08:45

I have seen Marcus Samuelsson on TV and would love to see his take on American food.
I think there's always a lot of insight into food and culture especially through the eyes of a non-native.
And the winner is...
pam (registered) 2010-05-01 15:39:03

Congratulations amleequi you're the winner! Hope your husband enjoys the surprise dinner.
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