A STAR OF SCREEN AND KITCHEN

My first memory of Paul Newman (January 26, 1925 – September 26, 2008) was seeing him star in The Long Hot Summer.  Through the years, I thought of him more as being the face on salad dressing bottles.

In 1982, Paul Newman and his friend A.E. Hotchner started their food company.  What initially started off as making salad dressing as gift’s for friends, became Newman’s Own, which now offers over 150 varieties of all natural food and drink products. The company donates all of their proceeds and royalties to charitable functions, and have donated over 250 million dollars since it started.

Paul Newman’s love of the food industry did not stop with the Newman’s Own company. In 2006, he opened a restaurant with chef Michel Nischan. Their restaurant, The Dressing Room, is " A Home Grown Restaurant, located on the grounds of the Westport Country Playhouse".

With today’s post, I pay tribute to Paul Newman, who will be forever remembered not only as a huge screen legend, and film director, but as a man whose life touched so many others through his generosity.   

Paul Newman introduced natural food in to the main stream, and his giving nature with Newman’s Own and Newman’s Own Organics will continue to live on and positively touch many generations to come.

Bombolina Chicken & Rigatoni

1 lb. rigatoni pasta
1 10 oz. package fresh mushrooms, sliced 1/8' thick
2 tsp. chopped garlic
3 tbsp. olive oil
6 boneless chicken breasts (approx. 1 3/4 lb.), seasoned to taste
1 24 oz. jar Newman's Own Tomato & Basil Bombolina pasta sauce
2 cups shredded mozzarella cheese
¼ cup fresh parsley or basil, finely chopped
½ cup grated Parmesan cheese for garnish - See more at:

Cook pasta according to package directions. Drain and place in large mixing bowl.

Add 1 tbsp. olive oil to large heavy skillet. Sauté mushrooms and garlic over medium heat until lightly browned. Add to pasta.

Add 2 tbsp. oil to skillet and sauté chicken breasts on both sides over medium heat until thoroughly cooked and golden brown. Check for doneness. Cool slightly and cut into ½' strips. Add to pasta.

Add jar of pasta sauce, shredded mozzarella, and fresh herbs. Mix thoroughly.

Place all ingredients in 13' x 9' x 2' lightly greased baking pan and cover with foil. Bake at 350 until heated throughout, approx. 20 minutes. Garnish with Parmesan cheese. Serve immediately.

DAD’S FAVORITE CAKE

Prepared by Paul’s daughter Nell Newman on The Martha Stewart Show

 

Nell Newman on The Martha Stewawrt Show

1 cup all-purpose flour, sifted

1-1/4 cups sugar

1/2 teaspoon salt

12 large egg whites, room temperature

1 tablespoon freshly squeezed lemon juice

1 tablespoon pure vanilla extract

1 tablespoon freshly grated orange zest

1-1/2 (3.25-ounce) dark-chocolate orange bars, such as Newman's Own Organics, grated

Strawberries, for serving (optional)

Whipped cream, for serving (optional)

Preheat oven to 350 degrees.  Sift flour together with 1/4 cup sugar and salt 3 times; set aside.

In the bowl of an electric mixer fitted with the whisk attachment,   beat egg whites until frothy; add lemon juice and continue beating until soft peaks form, about 4 minutes. Add remaining 1 cup sugar, 1/4 cup at a time, continuing to mix on medium speed until combined and stiff, glossy peaks form, about 5 minutes more.

Sift 1/4 cup of the flour mixture into bowl of egg whites. Using a clean hand, gently fold to combine. Add vanilla and orange zest. Add remaining flour mixture, alternating with chocolate and continuing to gently fold with your hand, until all the flour mixture and chocolate have been added.

Pour batter into a 9 1/2-inch tube pan; drag a knife through batter to remove any air bubbles. Transfer to oven and bake until lightly browned and a knife inserted into the center comes out clean, about 45 minutes. Remove from oven and invert pan; let cool 30 to 45 minutes. Run a knife around the edges and center of tube and invert to remove from pan. Serve with strawberries or whipped cream, as desired.

 PAUL NEWMAN CAKE

 1 Box German Chocolate Cake

Mix and Bake cake according to directions; use a 9”x13” cake pan.  Take the bottom of a wooden spoon and punch holes all over the top of the cake. 

Mix together:

1 can condensed sweetened milk 

1 jar caramel ice cream topping

Pour over the top of the cake.

Take 3 Heath candy bars and crumble them over the top of the cake.   Refrigerateovernight.

The next day add Cool Whip to the top of the cake and crumble one more Heath bar on top.