Cake recipes |
Cake Recipes |
Cupcakes, birthday cakes |
Chocolate cake for cake motif |
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
Cake recipes |
Cake Recipes |
Cupcakes, birthday cakes |
Chocolate cake for cake motif |
Mrs. Patrick's Shrimp Paste
1 pound medium sized shrimp, cooked, peeled, and deveined
1/2 teaspoon salt or to taste
1/4 teaspoon celery seeds
1/4 teaspoon minced onions
Juice of half a lemon
1/4 teaspoon Tabasco sauce
1/2 cup mayonnaise or more to bind mixture
Assorted mild crackers
In a food processor, coarsely chop shrimp. Combine together shrimp, salt, celery seeds, onions, juice and Tabasco. Add mayonnaise and store until mixture holds together. Cover and refrigerate. Serve with mild crackers.
Lancashire Hot-Pot
Place a layer of mutton cutlets, with most of the fat and tails trimmed off, at the bottom of a deep earthenware stewpan. Then a layer of chopped sheep's kidneys, an onion cut in thin slices, half a dozen oysters, and some sliced potatoes. Sprinkle over a little salt and pepper and a teaspoonful of curry powder. Then start again with the cutlets, and keep adding layers of the different ingredients until the dish be full. Whole potatoes atop of all, and pour in the oyster liquor and some good gravy. Mare gravy just before the dish is served.
Not too fierce and oven, just fierce enough to brown the top potatoes.
Osso Buco
3 pounds veal shanks with bones
1 teaspoon salt, divided
½ teaspoon ground black pepper, divided
5 tablespoons flour
4 tablespoons salted butter, divided
2 tablespoons vegetable oil
3 cups chopped onion
1 cup sliced onions
½ cup diced carrots
½ cup diced celery
2¼ cups red wine
3½ cups chicken stock
¼ teaspoon dried thyme
1 bay leaf
2 tablespoons chopped parsley
Gremolata (recipe follows)
Preheat the oven to 350°F.
Season both sides of the veal shanks with ½ teaspoon of the salt and ¼ teaspoon of the ground black pepper.
Place the flour in a medium mixing bowl and toss the seasoned shanks in the flour until they are coated. Shake off the excess flour and reserve the ribs.
In a large, heavy skillet over medium-high heat, melt 2 tablespoons of the butter with the oil. When the foaming has subsided, add the shanks to the skillet.
This is the most crucial step: Brown, and I mean brown, the shanks in the butter and oil on all sides until they are crusty, about 15-20 minutes. You may have to do this in batches. Do not crowd the pan, or you will steam the meat instead of browning it. Pay attention, as this is truly the most important part of this recipe. Transfer the browned shanks to a 13 x 9 x 2-inch baking dish and let them cool.
Remove the burned oil and butter from the skillet, and let the skillet cool slightly.
Melt the remaining 2 tablespoons butter in the skillet over low heat, but do not let the butter burn. The skillet will be very hot.
When the foaming has subsided, add both the sliced and chopped onions and sauté for about 2 minutes, until just slightly translucent, and then add the carrots and celery. Sauté for 10 to 12 minutes until the vegetables are just barely soft.
Transfer the cooked vegetables to the baking dish with the shanks, and then pour in the wine and stock. Add the remaining ½ teaspoon salt, ¼ teaspoon black pepper, and the thyme. Top the dish with a bay leaf in the middle.
Cover the baking dish tightly and bake it for 2½ hours.
Remove it from the oven, uncover it, and remove the bay leaf. Remove the meat and pour the liquid and vegetables into a heavy medium saucepan. Place the saucepan in the freezer for about 20 minutes and then skim off the excess fat. Reduce the oven heat to 300° F.
After you have skimmed the fat, place the saucepan on the stove over high heat and boil it until the sauce thickens, 8 to 10 minutes. Add the parsley.
Put the shanks back in the baking dish and pour half the thickened sauce over them. Cover the dish tightly and put it in the oven again for 45 minutes to 1 hour. Remove the shanks and uncover them. They should be falling off the bone by now. Heat the rest of the sauce in a heavy saucepan over a medium heat.
Turn to oven to broil. Broil the shanks for 5 to 7 minutes, until they are caramelized, and then let them rest for about 5 minutes before serving. Top with gremolata, and pass the remaining sauce with the shanks.
NOTE These are infinitely better if all the steps through the baking are done the day before serving.
Gremolata2 tablespoons lemon zestDirections:
2 garlic cloves, peeled
4 sprigs parsley
1 teaspoon olive oil
½ teaspoon salt
¼ teaspoon ground black pepper
In the bowl of a food processor fitted with a metal blade, process all the ingredients until a paste forms. Serve the Gremolata on top of the Osso Bucco.
Potato Scones
1 lb (450g) potatoes, peeled
1 teaspoon salt
1 oz (30g) butter or margarine
3-4 oz (80-110g) flour
Boil, drain and sieve the potatoes, Add the salt and butter and knead into a stiff dough with as much flour as it will absorb. Roll out to about 1/4-inch thick on a floured board, cut into triangles and prick with a fork. Bake on a hot greased griddle for about five minutes each side until browned.
The receipts which I have assembled in this small book are ones which I use regularly in my own home. I think that, at any rate, half of the receipts could not be met with elsewhere, as I have collected them for many years, from many people, in many lands.They are indeed as strange mix of recipes culled from a lifetime of thinking about food. The Cambridge Guide to Women's Writing in English posits that food writing or cookbooks, as one would think about them today, began in the 1920's. During this period, society ladies began to organize their recipes into collections and they often wrote columns in local papers. Cambridge is quick to point out that virtually none of these women could actually cook. This was a trend that continued through the 1930's when Food for the Greedy was originally published.
Potassium Soup
Cut up small: 3 carrots, 2 onions, 1 large head of celery, 1/2 can of okra and one kernel of garlic, and place them in 2 quarts of water. Boil for 17 minutes. Then add one handful of parsley and one green pepper, and boil again for 7 minutes. Add a large tin of tomatoes and boil up again. Strain through a sieve to the desired thickness.
American receipt, said to ensure longevity!
The "Okra" can be bought at good class grocers who stock less well known canned goods.
Brooklyn
2 ounces Rittenhouse 100 Rye
3/4 ounce Dolin Dry Vermouth
1/4 ounce Amaro Ciociaro
1 teaspoon Luxardo Maraschino Liqueur
Stir all the ingredients over ice, then strain into a coupe. No garnish