Friday, August 22, 2014

Ewww. La. La. More Vintage Recipes.

 I have a real treat to tide you over the weekend -
Vintage Recipes!

 From James Lileks' Gallery of Regrettable Food.
This delightful concoction is Les Oeufs en Meurette.
Eggs?
Really??

Oh, God.
I just noticed the severed duck's head on top of the tureen.

 This is very scary.
Jello around the outside with black olive moons?
Fish/shark/whale with mayo aspic(?) and cut outs of what?
Just why?

I love the bowl of more orange shit,
because you know people are gonna want seconds.

This is Sole en Chaud-Froid.
I'll just have to take their word for it that there's fish in there.
Chaud-Froid translates as hot-cold.
It's an aspic or meat jelly with cream.
It's creamy, meaty Jello!

 Just count the objects that are looking at you.
There's a fish.
There's an owl?
There's Yoda?
Even the flowers have eyes!
And, of course, the food is looking AWAY from me.
Thankfully.

I'm thinking this is some piscatorial delicacy,
although I don't know what the plops on top are.
Heh.
When I first wrote "plops,"
I typed "polps."
And then I thought of "polyps."

Decorate your meat.
Always.
Doilies and ropes.
Put it in bondage.
Cause you know it's trying to escape.

There are no words.

What the hell was the 50s-60s obsession
with incarcerating innocent vegetables in Jello all about?

And no.
The sprigs of parsley and lemon slices
ain't gonna help this quivering mass of ass-pic
and imprisoned vegetables yearning
to break free from their constraints.

You know, after seeing these pictures,
I really need to rethink my food photography.
Obviously, I need more tchotchkes.

If you'd like to send me your own "vintage" recipes, please do.
I'd love to feature them in another post.

Send to:  rosiehawthorne@aim.com
Thanks!

Wednesday, August 20, 2014

Rosie Makes Squash Balls.


 My garden is producing copious amounts of squash right now,
so you'll be getting a bunch of squash recipes.
And if anyone would like to offer their own favorite squash recipe,
please send it to me so I can try it.
I'm always looking for something different.

Squash Balls
2 small squash, peeled and finely chopped
1 egg, beaten
1/3 cup flour
1/3 cup cornmeal
1 tsp baking powder
1 tsp salt
1 medium onion, grated
oil for frying

In a small bowl, combine flour, cornmeal,
baking powder, and salt.
In another bowl,
beat the egg and add the grated onion and squash.
Add the flour mixture and mix well.
Roll into small balls and chill for 30 minutes.
Fry in 350° peanut oil for about 2 minutes,
rolling the balls, until nicely browned all over.
Drain on paper towels.
Serve with your favorite Asian dipping sauce.
















I served mine with my homemade yakitori sauce,
but you could use a Ponzu sauce or make up your own Asian sauce.


Monday, August 18, 2014

Rosie Makes Stuffed Artichokes.

 
 I'm making stuffed artichokes today

 We found some lovely artichokes
up at Tarheel Produce in Seagate shopping center.
$1.00 apiece.

Here's how I prepare an artichoke for stuffing.
 
 Slice the stem off so that the artichoke sits evenly
and slice off the top.
 Slice in half exposing the choke -
that fuzzy part in the middle.
 Stand back and admire the beauty of the artichoke.
 I love God's patterns of nature.

 Slice each half in half.

 Carefully slice the choke and purple leaves out.


 
 Repeat with each quarter.







 I liked this picture.



Immediately after removing the choke from the artichoke quarters,
drop it into acidulated water to keep the heart from oxidizing.
Add enough water to a pan to cover the artichokes
and squeeze the juice of one lemon into the water.
Throw in the lemon for good measure.
As you cut the choke out of each quarter,
toss the artichoke into the water.

Put pot over medium high heat,
bring to a boil,
reduce to simmer,
and cook until heart is tender -
30 - 40 minutes.

While the artichokes are cooking,
make the stuffing.

Rosie's Stuffing 
And this would be so good on so many things.
Poisson en papillote, for example.

2 Roma tomatoes, peeled, seeded, juiced, and chopped
zest of one lemon
juice of one lemon
3 garlic cloves, minced
1 tsp capers
2 TB blood orange olive oil
1 TB Olio Carli extra virgin olive oil
1 tsp chopped mint
1 TB chopped parsley
1 TB chopped basil
1 cup homemade baguette pieces, toasted
Mix all ingredients except bread cubes.
When you're ready to stuff the artichoke,
mix in the toasted cubes and toss to coat.

 My chopped herbs.

 Tomatoes, lemon zest and juice, capers.

 Add in the garlic.

 And the greens.

 Mix.

 Add in toasted bread cubes.

 Reassemble the quarters of your choke.

Add filling and melt some butter for dipping.

Exquisite.

Saturday, August 16, 2014

Rosie Makes A Dutch Baby Pancake With Roasted Strawberries And Blueberries.

 
 This morning I made a side dish for my boys-
a Dutch Baby Pancake.
This was quite well-received,
so I'm passing on the recipe to my readers
just in time for a relaxing Sunday brunch.

 Dutch Baby Pancake
1 large egg
3 ounces cream
1 TB sugar
1/4 cup flour
1/2 tsp vanilla
1/4 tsp cinnamon
1/8 tsp grated nutmeg
1 TB butter
handful of strawberries, hulled and quartered
1/3 cup blueberries
1 TB sugar
powdered sugar for sprinkling

Heat oven to 425° with a 6-inch cast iron skillet.
Whisk eggs, cream, and sugar.
Whisk in flour until batter is smooth,
then add vanilla, cinnamon, and nutmeg.

When oven is heated, remove skillet and melt butter in the skillet.
Use a brush to coat the entire skillet.
Pour batter in skillet and bake at 425° for 10 minutes.
While the pancake bakes, prepare strawberries.
Place strawberries and blueberries onto foil-lined pan
 and sprinkle 1 TB sugar over top.

After 10 minutes, reduce heat to 350°.
Place berries in oven next to pancake and bake another 10 minutes.
After 10 minutes, the Dutch Baby should be browned and puffy.
Remove from oven.

Pour berries over top and sprinkle with powdered sugar.

If you would like to drizzle some REAL maple syrup
or heated-up pourable Nutella,
I wouldn't stop you.
 Sizzle.

 Yum.
 Enjoy!

Friday, August 15, 2014

Rosie Makes A Citrus Pound Cake.

 Citrus Pound Cake

1 1/2 cups flour
2 tsp baking powder
1/2 tsp kosher salt
1 cup sugar
zest of one lemon
zest of one lime
1 vanilla bean, seeds scraped out
1/4 cup Greek vanilla yogurt
1/2 buttermilk
1/2 cup vegetable oil
2 eggs, room temperature

Heat oven to 350°.
Whisk flour, baking powder, and salt.
Set aside.
Using your fingers,
 rub sugar with vanilla bean seeds and zest.
Add yogurt, buttermilk, oil, and eggs.
Whisk to blend.
Fold in dry ingredients.
Pour batter into buttered loaf pan
and bake 45-50 minutes,
until top of cake is golden brown
and a tester inserted in center comes out clean.
Cool completely on wire rack.

For the glaze:
juice of one lemon
 enough powdered sugar to make a pourable glaze
Depending on the size of the lemon, 1-2 cups powdered sugar.
Mix well and pour over pound cake.




Lemony!
Nice texture and crumb.

Rosie puts her seal of approval on this pound cake.