Recipes from Wickwood's Kitchen
learned so much more prepping vegetables than
I ever did in cooking school." --- David Chang
SNAZZY RAW SUMMER PASTA
tasted this uncooked ‘raw’ pasta sauce when we were guests in a
beautiful home in Sardinia, years ago. It’s become a Silver Palate
iconic recipe....and never left our repertoire. Such a recipe is
perfect for hot, lazy days when abundant ripe tomatoes and basil are
at their best. The heat of the pasta warms and brings out the
flavors of the sauce in a wonderful, subtle way, melting the Brie
deliciously. If you’re craving a little extra sizzle, we love it
sprinkled with crispy bacon or slivered Soppressata. So scrumptious
• 4 large ripe tomatoes, cut into ½ inch cubes
• 1 pound Brie, rind removed, torn into irregular pieces
• 1 cup fresh basil leaves, rinsed, patted dry, and cut into strips
• 3 garlic cloves, peeled and finely minced
• 1 cup plus 1 tablespoon best quality olive oil
• ½ teaspoon salt, plus additional to taste
• ½ teaspoon freshly ground black pepper
• 1½ pounds linguine
• ¼ pound bacon, cooked to crisp, or slivered Soppressata for
• Freshly grated Parmigiano-Reggiano cheese, for garnish (optional)
1. At least 2 hours before serving, combine the tomatoes, Brie,
basil, garlic, the cup olive oil and ½ teaspoon each salt and pepper
in a large serving bowl.
2. Bring 6 quarts salted water to a boil in a large pot. Add 1
tablespoon olive oil and the linguine, and boil until tender but
still firm, 8 to 10 minutes.
3. Drain the pasta and immediately toss with the tomato sauce and
sprinkle bacon over top as a garnish. Serve at once, passing the
peppermill, and the grated Parmigiano-Reggiano cheese, if you like.
Serves 4 to 6 portions
"Be like the flower. Turn your face to the sun." --- Kahlil Gibran
SUMMER TOMATO AND MELON SOUP
There are only six ingredients in this fresh summer chilled soup.
• 3 cups peeled, seeded, and diced ripe tomatoes
• 2 medium-size ripe cantaloupes, seeds and rinds removed, diced
• 2 large cucumbers, peeled, seeded, and chopped
• Grated zest of 1 small orange
• ¼ cup finely chopped fresh mint, plus additional fresh mint as
• 1 cup sour cream or Creme Fraichet
1. Combine the tomatoes, melons, and about 1 ½ cucumbers in a
blender or food processor. (Reserve ½ cucumber for garnish.)
2. Stir in the orange zest and the ¼ cup mint. Whisk in the sour
cream or Creme Fraiche and chill.
3. To serve, ladle into bowls and garnish with a bit of the chopped
cucumber and a sprig of mint.
Serves 6 to 8 portions.
"Summer is fruitful. Summer is generous. Summer is exhausting."
--- Kevin West, 'Saving The Season.'
TOMATO, MONTRACHET AND BASIL SALAD
was The Silver Palate’s most popular summer salad. We couldn’t make
enough of it on any given day when the tomatoes were at their peak.
We’ve been known to make it anytime of year by oven roasting tomato
slices drizzled with olive oil and sprinkled with sea salt, pepper
and thyme to bring out any real tomato flavor that’s hiding deep
• 6 ripe tomatoes
• 1 medium red onion
• ¼ cup Basil Puree (see below)
• ¼ cup nicoise or other imported black olives
• 1 tablespoon chopped Italian (flat-leaf) parsley
• ¼ cup best quality olive oil
• Dash of red wine vinegar
• Salt and freshly ground black pepper, to taste
• ½ Montrachet cheese, or 6 ounces of other mild creamy chevres
1. Core the tomatoes, cut into thick slices, then cut the slices
into halves. Transfer to a mixing bowl.
2. Peel the onion, slice into thin rings, add to the bowl, and turn
gently with a spoon.
3. Add the remaining ingredients except the cheese and again turn
gently. Cover and refrigerate for 1 hour.
4. Just before serving transfer the salad to a serving dish and
crumble the Montrachet cheese over all.
Serves 6 to 8 portions.
Process or blend 7 cups washed and dried basil leaves (or 7 cups
fresh parsley leaves and 1 tablespoon dried basil) with 3 to 4
tablespoons olive oil. Cover and refrigerate.