September 2011
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Not on the theme of MadMeals
Just a bit over excited & slightly drunk at the end of my 6 months chemo, 2 major ops & 2 minor.
Just like to say Twitter & Tumblr have kept me sane. Thank you all for being there with me.
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“This is not intended as an armchair book. It is designed for action in the...”
– Patience, Primrose & Mr. Gentleman would like some action in the kitchen.
Plats du Jour or Foreign Food, 1957, Patience Gray and Primrose Boyd, illustrated by David Gentleman
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“Planked Steak: an unusual form of steak comes from the United States as the...”
– Steaks were planking years ago.
The International Wine and Food Society’s Guide to Meat, 1968, Ambrose Heath
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Going by all these vintage Frankfurt & Wiener advertisements I don’t know how hot dogs ever took off.
Though, I am biased. There are only a few things I refuse to eat because the smell makes me sick; hot dogs, Vietnamese pork sausage & peanut butter.
Oddly, given my inability to be in the same room as peanut butter, I love satay sauce & peanuts.
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“Many countries have given a national ‘stamp’ to their native dishes,...”
– That’s their excuse for being boring cooks.
The International Wine and Food Society’s Guide to Meat, 1968, Ambrose Heath, photo by Kenneth Swain, illustrations by Stewart Black
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“Here I am going to assume that you want to make an evening of it with your...”
– Don’t waste the good stuff on your friends.
Cheese and Cheese Cookery, 1967, T. A. Layton
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Devilled Almond Croutes
Two oz. almonds Two gherkins One teaspoon oil or butter One dessert spoon chutney One teaspoon Worcestershire sauce Salt and pepper Fried bread crumbs Blanch the almonds leaving two or three whole. Roughly chop the remainder. Place a half gherkin aside and finely chop the other half. Heat the oil or butter and fry the gherkins, almonds and chutney for three minutes. Add Worcestershire sauce and...
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“For many years pork was the Cinderella of the kitchen, and fifty years ago was...”
– Ditto my mother’s kitchen, minus the maid-servants.
The International Wine and Food Society’s Guide to Meat, 1968, Ambrose Heath
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Breast of Chicken with Hazelnut-Cream Sauce...
2 chicken breasts salt, pepper flour 2 oz. butter 1 tablespoon oil 3/4 cup port wine 1 cup cream 3/4 cup chopped hazelnuts Bone chicken breasts, cut in halves; flatten with mallet. Season to taste with salt and pepper, roll in flour. Heat oil and butter in pan, sauté chicken breasts 5 minutes on each side. Pour off excess fat from pan. Add wine to pan, cook 2 minutes, or until wine is reduced by...
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“But the real poetry of Java is found outside Djakarta. … There was the...”
– The Far Eastern Epicure, 1958, Maria Kozslik Donovan, drawings by Maria Kozslik Donovan, jacket photo by Seranne and Gaden
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“At night nobody sleeps in Djakarta. All along the roads the sidewalks are filled...”
– The Far Eastern Epicure, 1958, Maria Kozslik Donovan, drawings by Maria Kozslik Donovan, jacket photo by Seranne and Gaden
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Frankfurter Pudding
1 oz. butter 2 oz. sugar 4 egg yolks 4 beaten egg whites 1/2 oz. blanched and chopped almonds 2 oz. soft breadcrumbs 1/4 pint red wine 2 cloves ground cinnamon strip of lemon peel Cream the egg yolks and sugar together. Add the almonds, cinnamon and the breadcrumbs, previously dampened with a little wine. Beat well, then fold in the egg whites. Grease a pudding basin, sprinkle it with sugar and...
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“Bierkäse (Germany). Germans sometimes put this small round cheese into a tankard...”
– You can add cheese to anything, it seems.
Cheese and Cheese Cookery, 1967, T. A. Layton
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