1 cup ketchup
1 tablespoon dried onion flakes
1 tablespoon finely diced green pepper
1 teaspoon salt
1 teaspoon sugar
1 teaspoon prepared mustard
1 teaspoon chili powder
1/2 teaspoon dried minced garlic
1/4 teaspoon celery seed
recipes food cupcake just tried and true
Recipes from an Edwardian Country House is a book that was repackaged from an earlier book. Frankly, I hate it when publishers do this sort of thing, as I often have the first book and then end up with another copy of the same book .
For a long time my cable provider didn't provide a PBS station. It seemed weird, no PBS, but I learned to live it. After changing providers, I suddenly had PBS again.
We are suckers for collections of recipes by "famous" folk. So naturally, Favorite Recipes of Famous Men a 1949 cookbook collection by Roy Ald is a great one.
There is not a single member of Norma Jean and Carole Darden's family that you want to hang out with. While most of them are gone now, they live on in this delightful cookbook and memoir.
Recipes from an Edwardian Country House is a book that was repackaged from an earlier book. Frankly, I hate it when publishers do this sort of thing, as I often have
Miss Idella at the stove. |
Mother’s Jellied ChickenBoil a whole, dressed chicken, about three and one-half pounds, in enough water to cover, until very tender. Remove the chicken and boil the liquor down to one quart. Cut the meat in small pieces, cutting across the grain to give square or rectangular pieces rather than shredded fragments. Discard any portions of the skin that may be too coarse. Season the meat lightly with salt and pepper. To the quart of hot stock, add two tablespoons of gelatin soaked in two tablespoons of cold water, one tablespoon Worcestershire sauce, and more salt to taste. Strain the stock over the chicken, mix lightly but thoroughly, and put into a fancy mould or into a long deep rectangular loaf tin. Cool, and chill in ice box until set. Serve on lettuce with mayonnaise on the side. Serves eight generously.
The secret of the goodness of this jellied chicken is its very simplicity. I have had jellied chicken fixed up with an assortment of celery, cucumber, carrots, hard-boiled eggs and green peppers and pimentos and what-not. All these alien and dressy ingredients destroy the melting flavor.
Roasted Veg
4 large fennel bulbs, outer layer removed, stalks discarded, and fronds reserved
4 small skin-on red onions, roots trimmed but ends intact, halved lengthwise
4 medium parsnips, peeled, topped, and tailed
6 medium carrots, peeled, topped, and tailed
1/2–3/4 cup extra-virgin olive oil
14 skin-on garlic cloves, separated
Maldon salt
Preheat the oven to 350 degrees. Trim the root end of the fennel, removing any brown bits but keeping the end intact. Halve the fennel bulbs lengthwise. Ideally, the parsnips and carrots will be about the same size, but if the top portion is much thicker than the others, lop off this portion and halve it lengthwise.
Heat half the oil in a large heavy-bottomed sauté pan set over high heat until it’s hot—rippling, crackling, and smoking a little—about 5 minutes. Carefully add half the vegetables, with the cut sides of the onion and fennel facing downward, and let them sizzle. As they slowly brown, you’ll smell the sweetness as the vegetables’ sugars emerge. Once the undersides are golden brown (about 10 minutes), transfer the vegetables, brown side up, to a large heavy-bottomed roasting pan. Repeat with the remaining oil and vegetables.
Sprinkle plenty of Maldon salt over the vegetables in the roasting pan, crushing it between your fingers. Don’t stir, because you don’t want the vegetables to lose the salt. Scatter the garlic within the pan, and pop it into the oven.
Cook the vegetables, gently turning them over occasionally. Continue cooking until you can easily slide a knife into and out of the vegetables (40 to 50 minutes). You’re not aiming for crispy vegetables.
Arrange the vegetables and garlic on a large platter, then spoon on some of the sweet oil left in the pan. Sprinkle on a handful of chopped fennel fronds, and a little more salt, if you fancy it.
The Earl of Sandwich was a big old gambler and could not be persuaded to leave the card table for the dinner table. He instructed his cook to slap his meat between to slices of bread so he could eat and gamble simultaneously. Here, necessity was the mother of invention.
Rabbit SandwichRabbit, bread, butter, lettuce, baconSauté the leg or loin of rabbit, then smother until tender. Allow to cool, then cut in thin slices. Arrange them on thin slices of buttered bread. Season, press on leaf of lettuce, a strip of grilled bacon and upper slice. Trim and cut in two diagonally.
Prune Sandwich-IPrunes, lemon juice, lettuce, mayonnaise, breadMix together six large prunes, chopped, two teaspoons lemon juice and one-third head lettuce, chopped fine. Spread with butter and mayonnaise on slices of plain bread. Press on upper slice and cut in desired shapes.
Cannibal SandwichSpread thin slices of bread with finely ground or chopped raw beef, without tissues and sinews, mixed with a little finely chopped onion, and seasoned. This is an open sandwich and the layer of meat should be about the same thickness as the bread. Sprinkle with chopped chives and criss-cross with fork times to give a decorative appearance.
Black Walnut Cake
2 cups all-purpose flour
1/2 cup black or English walnut pieces
1 1/4 teaspoons baking soda
1 teaspoon kosher salt
2 sticks unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla
1 1/3 cups buttermilkPreheat the oven to 350°F, with a rack in the middle. Butter and flour a 9-inch-square cake pan.
Whisk together the flour, walnuts, baking soda, and salt in a medium bowl.Beat together the butter and sugar with an electric mixer until pale and fluffy, about 4 minutes. Add the eggs one at a time, beating well after each addition, then beat in the vanilla. Add the flour mixture and the buttermilk alternately in batches, beginning and ending with the flour mixture and mixing until just combined.
I love to watch Ian Knauer on Unique Eats. Rumor has it he might have a new show this year on NBC Sports. He used to have a fine blog, but I guess writing a cookbook took him away from all that. Ian, honey, please keep linking your info to your blog.Pour the batter into the cake pan and smooth the top. Bake until a wooden toothpick inserted in the center comes out clean, 45 to 55 minutes. Cool in the pan on a rack for 1 hour. Invert the cake over a cake plate and serve.
Tomato Pie
Pastry for one pie crust
6 large, firm tomatoes, sliced
1/3 to 1/2 cup butter
Salt, pepper, curry powder
Cut a 14 inch circle of aluminium foil; place on baking sheet and flour lightly. Roll out pastry into a 14-inch circle; flute edges if desired. Bake in a 425 F. oven for 10 minutes; remove. Sprinkle tomato slices lightly with salt, pepper and curry powder. Dredge in flour. Melt butter in a large skillet. Fry quickly on both sides until brown and crisp. Place tomato slices on top of the pastry side by side. Bake in 350 F. oven 12 to 15 minutes.
Chocolate Pudding8 ounces bittersweet chocolate1/2 cup sugar6 egg yolks4 cups heavy cream1 teaspoon vanilla extract1/2 teaspoon saltPreheat oven to 350 F.Chop chocolate, reserve in bowl.Whisk 1/4 cup sugar into egg yolks. Mix rest of sugar with cream & vanilla in saucepan, bring to a boil. Pour a little hot cream into bowl with egg yolks for smoothness and then pour the remainder over chocolate, stir with spatula until smooth. Add egg mixture and salt, then train into a pitcher.Refrigerate until cool.Pour into 2/3 cup ramekins, place ramekins into a shallow baking pan half filled with water & cook for about an hour.Chill for at least 3 hours before serving.