GINNA PARSONS: Cookbook filled with favorites of the Kennedys

Norma Jean Rieves, a faithful reader from Amory, came in the Journal one day last week because she wanted me to take a look at a cookbook she had been telling me about on the phone.
“Cooking for Madam – Recipes and Reminiscences from the Home of Jacqueline Kennedy Onassis” was written by Marta Sgubin and published in 1998. Marta was a governess for Caroline and John Kennedy Jr. when they were small children and then, after they were grown, she stayed on with Jackie Kennedy as a housekeeper, cook and companion.
(Marta, of European descent, thought she was paying Mrs. Kennedy respect when she called her Madam, which she figured was the American equivalent of the French Madame.)
The cookbook is filled with lots of family photos of the Kennedy family starting in 1969, when Marta went to work for them. It is also loaded with delicious-sounding recipes and some beautiful food photos.
This recipe is from Chapter 9, also called September, and it is filled with the family’s favorites. Other recipes in this chapter include Rose’s Vegetable Soup, Scrod Stew, Tatiana’s Meatballs and Tomato Sauce, and Lemon Pound Cake.
Thanks, Norma Jean, for sharing.

Summer Spaghetti Salad
16 ounces mozzarella cheese
5 ripe tomatoes, peeled, seeded and coarsely chopped
1 cup fresh basil leaves, coarsely chopped
1 large clove garlic, pressed
2 tablespoons salt
1 tablespoon olive oil
16 ounces thin spaghetti
Salt and pepper

Bring a large pot of water to a boil.
Cut the mozzarella into small cubes and set aside in a small bowl. Combine the tomatoes, basil and garlic in another bowl.
When the water is boiling hard, add 2 tablespoons salt and the oil. Add the spaghetti and cook just until it is al dente. Do not overcook.
Quickly drain spaghetti and return it at once to the warm pot. Immediately stir in the mozzarella; the heat of the pasta will melt it slightly. Stir in the contents of the other bowl. Season to taste with salt and pepper.
Transfer to a serving bowl and serve at room temperature.
Serves 6 to 8.

Ginna Parsons is the Daily Journal’s food/home/garden editor.

Ginna Parsons/NEMS Daily Journal