My Father's Daughter

If I haven't already stood on my soapbox, the idea of a "celebrity" launching a mega-self branding campaign and launching into singing, acting, designing clothes and with their own perfume or four, will drive me into a series of eye rolls and comments not dripping, but oozing of sarcasm.  However, there are exceptions to every rule.  Case in point: Mario Batali - highly intelligent, well-travelled, speaks several different languages, has his own travel show and food series, cookbook author, kitchenware distributor and a rock star in the kitchen - a true Renaissance man.  And lately, I'm beginning to think there might be another.  Known to most of us as an actress, Gwyneth Paltrow has been on the silver screen for years.  Not my favorite, but also an accomplished singer, master of several languages, business partner behind Tracy Anderson and creator of Goop.com.  Co-hosting with Batali in the series, Spain: On The Road Again, she gave a glimpse into holding her own in the kitchen.  If you are a follower of Goop, you will know she is well-read in cookbooks and cooking techniques, wellness and alternative medicine.  So, when My Father's Daughter was released earlier this month, I was more than intrigued to scour through her first cookbook.

Based on her love of food, creating in the kitchen and sharing meals with family (all passed down from her Father), this celebrity shares some insights into how her passion for food grew and where her recipes came from.  Armed with a chef to test and qualify the recipes and several years later, out pops My Father's Daughter.  And, I have to say, it is now a part of my own cookbook collection!

This is a great, well-rounded cookbook with all courses and seasons covered.  Shying away from beef recipes, but a huge range of ingredients easily found, techniques that can be mastered and a "key" to help you select what works for what occasions.  It also informs you of vegetarian or vegan options, kid-friendly options and what is best to make ahead!

From the simple recipe on how to roast tomatoes, a great trick to make our winter produce taste as close to the real thing as possible, to a more elaborate dish like Duck ragu and pasta, that she experienced while in Cortona, Italy with her Dad.  This book gives you great selection on homemade everything, steering away from canned foods and preservatives,  and opting for healthy options and using local/organic selections.

Here are a few recipes from her cookbook to get you going:

Slow Roasted Tomatoes

•Vine-ripened tomatoes

•Olive oil

•Salt

Preheat the oven to 275°F.

Cut the tomatoes in half horizontally, rub with a tiny bit of olive oil and a pinch of salt, and bake, seed side up, in a 275°F oven for 3–5 hours, or until they look nearly sun dried (the edges will be caramelized and the moisture will be almost entirely evaporated). These keep, well refrigerated in an airtight container with a bit of olive oil, for at least a week, so make a whole bunch at once.

And to the more extravagant, if you have a special occasion coming up and want something bubbling away and filling the kitchen with fantastic aromas:

Duck Ragu


Serves: 4–6

•1 organic large duck, washed and dried

•3 tablespoons extra virgin olive oil

•Coarse salt

•Freshly ground black pepper

•4 slices duck bacon, finely diced

•2 medium carrots, peeled and finely diced

•2 medium stalks celery, finely diced

•5 cloves garlic, peeled and minced

•2 5-inch sprigs fresh rosemary, stems discarded and leaves finely minced

•3 14-ounce cans whole peeled tomatoes with their juice

•1 cup Italian red wine

•1/4 cup plus 2 tablespoons tomato paste

•1 pound pappardelle (fresh or dried)

•Gremolata Bread Crumbs or freshly grated Parmesan cheese, for serving

Preheat the oven to 350°F.

Trim off excess skin from the opening to the duck’s cavity and back end. Rub the entire duck with 1 tablespoon of olive oil and sprinkle liberally with salt and pepper, inside and out. Roast it for a total of 2 hours, flipping it from its back to its breast (and vice versa) every 1/2 hour. Let it cool in the pan until you can handle it. Drain off the fat and either discard or reserve it for another use, such as roasting potatoes. While the duck is roasting, heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat and add the duck bacon. Cook for 5 minutes, stirring occasionally, or until starting to crisp. Add the onion, carrots, celery, garlic, and rosemary. Turn the heat down to low and cook, stirring occasionally for 15 minutes, or until softened. Add the tomatoes and their juice and put 1/2 cup water into one can, swish it around to get all the tomato stuck to the sides, pour into the next can, and repeat again with the third. Add the tomato water to the Dutch oven along with the wine, a good grind of pepper, and a healthy pinch of salt. Bring to a boil and then turn the heat down very low and let simmer for 1 hour and 15 minutes.

After the duck has cooled down a bit, remove and discard the skin and bones and shred the meat. Fold the duck meat into the ragu along with the tomato paste and cook on very low heat, uncovered, for at least 1 hour (and up to 4), adding splashes of water if necessary to keep it from drying out (continue to season with salt and pepper as you splash).

To serve, cook the pasta, divide it among bowls, and spoon a generous amount of duck ragu over the pasta. Top with the Gremolata Bread Crumbs or Parmesan.

Active preparation time: 50 minutes

Total preparation time: 4–5 hours

Gremolata Bread Crumbs

Yield: 1 cup

•2/3 cup fresh bread crumbs, toasted and coarsely ground

•Zest of 2 lemons

•1 1/2 tablespoons finely chopped fresh parsley

•Small pinch of coarse salt

Toss everything together.

Total preparation time: less than 5 minutes

So, after quickly purchasing this new addition to my collection, I have stocked up on some pantry essentials new to me (Veganaise, for one) and have selected about a dozen recipes I'd like to try.  The Roasted tomatoes are a no-brainer, as I've done them before, though the addition to roasted tomatoes in a tomato soup, I can't wait to try!  The Duck Ragu will also be on our menu, though probably for a birthday or long weekend, when I have the time.  Cook, yes, though Wonder Woman I am not!