Tasty Tuesday: What’s Cookin’ With Princeton University Press

Cooked Books:

Dish - Cooked Books: Recipes from the Staff  of Princeton University Press
Recipes from the Staff of Princeton University Press

includes eighty-two recipes contributed by current and former members of the Princeton University Press staff. In 115 pages, it draws on the best culinary inspiration of our extended publishing community, their families, and their friends.

We marry the cultures of cooking and publishing a level deeper by tying the names of many of our favorite dishes to titles of our favorite books and, in some cases, names from the Press’s glorious past. And so we have “The Barrington Atlas of of Greek and Roman Chicken,” the “Copywriters’ Crutch Casserole,” and “Scribner’s Scrumptious Stuffed-Shell Tacos,” to go along with many other distinctive PUP offerings. While the Press-specific epithets may be mysterious to some readers, we trust the quality of the recipes and the liveliness of their presentation will compensate for any confusion.

Spoon - Cooked Books: Recipes from the Staff of Princeton University PressSpoon - Cooked Books: Recipes from the Staff of Princeton University PressSpoon - Cooked Books: Recipes from the Staff of Princeton University Press

Each Tuesday, PUP wants to share a recipe from our book for our blog readers to try. Tasty Tuesday is somewhat of a departure from our everyday content. We believe that cooking and cookbooks are a legitimate part of scholarly activity. Scholars like to eat, and many do not eat well enough. “Mens sana in corpore sano,” we always say. We hope the recipes in this book will nourish thought.

Prawn-tastic Seafood Paella

Tractatus with Monism on the Half-shell by Rob Tempio

This recipe may read like the index from one of Robert Kirk’s Field Guides to Crustaceans, but don’t let that deter you. Just dig in and enjoy. You won’t be disappointed. My wife Erin made this for a dinner party we had and all the guests agreed that it’s prawn-tastic! 

  • 1 red bell pepper, slicedPlate - Cooked Books: Recipes from the Staff of Princeton University Press
  • 1 cup frozen green peas
  • ½ cup olive oil
  • 1 whole chicken, cut into pieces
  • ¼ pound of prosciutto, diced
  • ½ pound chorizo or garlic sausage, sliced
  • 1 pork chop, boned and diced
  • 1 pound medium shrimp, shelled and deveined
  • 1 large onion, chopped
  • 1 cup chopped scallions
  • 4 garlic cloves, sliced
  • 2 cups short-grain white rice
  • 1 cup long-grain wild rice
  • 1 quart chicken stock
  • ½ teaspoon saffron threads
  • 1 tablespoon fresh lemon juice
  • 2 bay leaves
  • 8 prawns
  • 1 pound cockles (preferably from New Zealand)
  • 1 pound mussels
  • sea salt, to taste
  • ground black pepper, to taste

 Char the red pepper over a gas flame or under a broiler. When cooled, rinse away the seeds and charred skin; dice the pepper. 

Heat the olive oil in a cast-iron skillet. Brown the chicken pieces over medium-high heat. When they are golden on all sides, remove from the oil and sprinkle them with sea salt and ground black pepper. Add the prosciutto, chorizo, and pork to the skillet and brown for 5–10 minutes. 

Bring the chicken broth to a boil and add the saffron threads. Put the red pepper, chicken, prosciutto, chorizo, pork, onion,
bay leaves, lemon juice, scallions, and garlic in a slow cooker and fill with the saffron broth.
Cook on high for 4 hours. 

Pour boiling water over the green peas to defrost. Add the peas and shrimp to the slow cooker and cook on low for another ½ hour. Boil the prawns in a pot of water until they are bright red. 

Steam the cockles and mussels in a pot until the shells open
(about 10 minutes). 

Cook separately the white rice and the wild rice; place a layer of each onto dinner plates. Spoon the meats and broth from the slow cooker over the rice; add the cockles and mussels. 

Top with a prawn and serve.

The Illustrations
The images of food, tableware, and cooking implements that figure prominently in this book are from Menu Designs, published by The Pepin Press, Agile Rabbit Editions, © 1999 and 2005 Pepin Van Roojen, www.pepinpress.com. These images are used with permission. Other incidental images of books and animals are taken from two Dover Electronic Clip Art Publications, Books, Reading and Writing Illustrations (CD-Rom and book © 1992) and 1565 Spot Illustrations and Motifs (CD-Rom and book © 2007) and are used in compliance with terms of use for materials from Dover Publications, Inc.