Category: 1970’s recipes

Rumanian Herb Omelette

Oops…I P’ed too early last week.  Which, although unfortunate is a lot better than peeing too early!  So, tonight we’re taking a step back in the alphabet along with our step back in time and heading back to the letter O in The A-Z of Cooking.  The chapter I skipped is called “On Your Own” and is, of course, meals for one.  I eat a lot of meals on  my own so I was looking forward to trying some of the recipes starting with a Rumanian Herb Omelette.

Rumanian Herb OmeletteIt may surprise you to know that my knowledge of Rumanian (Romanian?) food is…well…sketchy…would be an overstatement!  Non-existent except for a herb omelette would be another.  But how authentic is the herb omelette?  I turned to the keeper of all knowledge aka Google.

This article on Romanian Food doesn’t mention an omelette. It does have a beef salad cake though!

No omelette on the Wiki either.

This wiki does.  But there doesn’t seem to be anything specifically Romanian about it.  In fact, it seems like a fairly bog standard omelette recipe. 

So, now feeling somewhat older but none the wiser, here is the recipe from The A-Z of Cooking.

Rumanian Herb Omelette Recipe2

 

The addition of sour cream seems suitably Eastern European and added a nice flavour to the eggs and herbs.  The flour?  Hmm…I’m not entirely sure about it.  The texture of the omelette became slightly more pancakey than a normal omelette which was not unpleasant, but not altogether necessary.  Maybe, in this age of cro-nuts and cruffins I should be embracing the concept of a new hybrid food a little more enthusiastically but I’m not sure the world needs an omecake or a panlette!

Rumanian Herb Omelette2Having said that, this was a tasty, quick and easy meal for one and perfect with a side salad.  Mine was a very simple chopped avocado, shaved fennel and balsamic vinegar. 

I also used tarragon, parsley and chives as my herbs because (smirk smirk) I have them all growing in my garden.  You can pretty much use what you have or what you like but this was a deee-licious mix!

Okay, back on track now and next time we’re looking at Q.  Will it be 100 things to do with a quince?  Quirky food?  Quiet food?  Find out next time!

Have a great week!

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BBQ’ed Chicken Drummers & Corn Butter

Howdy y’all,

This recipe for BBQ’ed chicken drummers and corn butter feels very southern to me, hence my greeting. It’s also perfect for those lazy, crazy, hazy days of summer, which is what we are experiencing right now in Australia…or are we?  More about that later.  So, where were we?  Oh yeah – Southern, Summer, the classic combination of chicken and corn (second only to that other classic combo of chicken and beer) and only 6 ingredients!  This most definitely a winner, winner chicken dinner!

You will notice in the bottom left of the photo below that there is a round crumbed looking object.  That was a Cajun tomato.  This is the last you ever hear of that.  It wasn’t good.  I’m only even mentioning it so you don’t wonder what it was.  Apart from that the BBQ’ed chicken drummers and corn butter were deliciousness on a plate!

The BBQ drummers for this recipe came from Picnics and Barbecues Chapter of The A-Z of Cooking (1977).  The corn butter comes from Food 52.  So, gorgeous summer day, perfect weather, not a cloud in the sky was the order of the day.  Until about 6:00pm which was just about when we had planned to fire up the barbecue.  Then this happened.   It went dark and it BUCKETED rain for about the next 15 hours! 

Drummers - Weather

We beat a hasty retreat inside and got out the old grill pan.

Drummers3

So, whilst we’re waiting for out drummers to cook, let’s talk about corn butter.  You’ll be wondering how something with ONE ingredient can taste so good!  I found this recipe in Genius Recipes from Food 52.  Here it is for you:
One Ingredient Corn Butter

No prizes for guessing what that one ingredient is!

Corn Butter

For the remaining five ingredients, here’s the recipe for the chicken:

 

BBQ'ed Chicken Drummers
A simple and delicious way to cook chicken.
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Ingredients
  1. 2 tbsp butter
  2. 1 tsp Mustard, I used Dijon but you could use Hot English for more spice
  3. 1/2 tsp Worchestershire sauce
  4. A few drops of Tabasco sauce (optional)
  5. 6 chicken drumsticks
Instructions
  1. Mix together the butter, mustard, Worchestershire sauce and Tabasco sauce.
  2. Brush the mix over the drumsticks and cook them on the barbecue until the juices run clear when poked with a skewer.
  3. Serve with the corn butter.
Adapted from The A-Z of Cooking (1977)
Adapted from The A-Z of Cooking (1977)
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
Have a great week and y’all come back now,hear?
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Old Favourites – Chicken Pie

 Happy New Year everyone!  2016 was a tough year and I am glad to see the back of it!  And what better way to celebrate the turn of the year than with a classic chicken pie! Well, champagne and lobster would have also been grand but chicken pie it was!  And Lord Almighty, you have no idea the effort involved in bringing you this chicken pie – direct from the pages of The A-Z of Cooking!  This is the third recipe I made from the chapter called Old Favorites

Chicken Pie1

The first thing I made were some pastries called Maids of Honour, originally made in Tudor Times.   I nearly lost my head when I saw the photos of them.  They were terrible!!!  Totally unusable.  So then I made an Apple Pan Dowdy.  Terrible name for what was a quite tasty upside down apple cake.  I did not take any photos the night I made it and only remembered a couple of days later that I needed to.  By which time, the cake was gone! 

Chicken Pie2

Left in the chapter was a recipe for Steak and Kidney Pie – I know people eat it and I’m sure it’s delicious.  But as far as I’m concerned kidneys are there to absorb waste and make urine – neither of which make me want to pop some in my mouth and chew.  There was also a recipe for a Killarney Hot Pot which contained pork belly which is another thing I don’t eat.  Finally, there was a recipe for Chicken Pie which I initially ignored because….boring!  Then I realised I had everything I needed to make it in the house and voila, chickken pie it was!

Chicken Pie3This Chicken Pie is actually not boring.  It was delicious!!!  Making it during a heat wave was probably not my brightest move ever but it was worth it!  Seriously, the night I made those pies, I went to bed around 1:00am and it was still 32°C.  That’s 89.6°F for my American friends.  And is damn hot for the early hours of the morning where ever you are!  So you can only imagine how much hotter it was earlier in the day when I was baking the pies!

Chicken Pie 4This was perfectly balanced, chicken and mushroom is always a great combination and this had the perfect amount of wine and cream.  I added some fresh chives into my chicken mix and made small pies instead of one large one but otherwise this was exactly as per The A-Z.  Well, I used bought pastry instead of making my own  – heat wave remember?

This would be a great way to use leftover chicken…just sub it in at the point of mixing.  And if you are not fond of mushrooms (I’m looking at you Jenny Hammerton) use whatever vegetables you like – corn, asparagus and or leek would all be super delicious or you could go very traditional and have peas, carrots, celery.

The only downside of this pie, apart from the heat wave, was that for the whole time I made it I was singing that terrible hair band song from the ’90’s “She’s my cherry pie” in my head, except I was subbing in chicken for cherry. Be warned.  It could also happen to you!  Meaning, now that I have planted that seed it surely will! 

All together now

“It’s my chicken pie,

Cool drink of water, such a sweet surprise,

Tastes so good makes a grown man cry,

My chicken pie”

Now that I’ve ruined this, and all future chicken pies for you all, here’s the recipe:

Chicken Pie5

Chicken Pie2Enjoy and have a wonderful week! 

I hope 2017 brings you everything you wish for! 

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Potato Almond Balls

When a chapter called Nuts about Nourishment contains a recipe for Deep Fried Mashed Potato Balls, you know it has to be 1977.  And that we are about to delve into The A-Z of Cooking.  Potato Almond Balls.  I was so excited about these, I ate salad for a week to pre-compensate for the delicious calorific overload. 

And then they didn’t work.

potato-almond-balls
The problem was that the egg and almond crust split in many places…and when it did, the mashed potato kind of disintegrated. So in a lot of instances I ended up with the almond crust and not much else.  Where they remained whole, they were totally delicious sprinkled with a bit of smoked paprika and dipped in some of my favorite green sauce.

I’m putting the failure of the balls down to the wrong temperatures.  Either the balls were too cold or too warm or the oil was.  Is it significant that The A-Z of Cooking has no pictures of this dish?  It is possible that their Potato Almond Balls also broke into bits? 

Here’s the recipe for anyone who wants it, I hope you have better luck than me!

potato-almond-balls-2

To counteract the effect of deep fried potato balls (and because I had no other photos) I thought I would give you all an update on my attempts at the C25K running program.  Today I started week 7 of the program and ran for 25 minutes which was not only the longest time but also the furthest distance I have done so yay me!

Mind you, this is probably a very apt description of both my pace and my style:

Personally, given my new obsession with the ‘My Favorite Murder Podcast,, this might well become my mantra:

And this is probably closer to the truth:;

Next time in The A-Z we are moving onto O for some “Old Fashioned Favourites”.  I was hoping to be done with it by the end of the year but given it is nearly December (how the hell did that happen?) it seems unlikely.  I’m now aiming for end of summer.

Have a fabulous week everyone!

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Cauliflower Basket

This was NOT how I wanted to celebrate reaching the halfway mark of The A-Z of Cooking.  Because that’s where we are – M is for Meatless Mains!  I decided to use the current darling of the vegetable world, the cauliflower to make the intriguing sounding Cauliflower Basket. Here’s what it looks like in The A-Z:

Cauliflower Basket5Hmm…you say.  Not very basketlike you say.  Well, you’re both right and wrong.  Wrong because hidden in that seemingly normal cauliflower is a whole melange of….well…more cauliflower with cheese and eggs and capers and pickles. 

On the other hand, you’re absolutely right because in terms of being a good material for a basket, cauliflowers SUCK.  It probably explains why someone had to invent wicker.  So, what happens in real life when you try to make a basket out of a cauliflower?  Well, you get something that looks like the creature from the Black Lagoon and  / or something the creature from the Black Lagoon vomited onto a baking tray.

Cauliflower Basket1Mmmmmm….Yummy!

There are so many flaws in this recipe that I don’t even where to start. 

Cauliflower Basket – The Good

So, I’ll start with the ONE overarching positive. 

This tastes DELICIOUS.  No, really.  It does.  Stop laughing. 

Sigh.

I’ll just wait shall I?

Cauliflower Basket – The Bad

Okay…you might want to go grab yourself a cup of tea and a biscuit.  We might be here a while.

  1. You need to cook a whole cauliflower.  Do you have any idea how long this takes?  Which may have been fine in the 1970’s when I’m guessing utilities cost nothing  but nowadays? That cauliflower is going to end up costing you more than caviar!
  2. Next.  The actual premise of the recipe is fundamentally structurally flawed.  Once you have spent an hour cooking it, you then need to cut a piece out of the top of the cauliflower so ideally you now have a U-shaped hole in your cauliflower.  Here’s the thing.  This doesn’t work.  Because the minute you start to cut down into the cauliflower, you are cutting away the support for the sides of that U.  So the walls of your basket start to fall away. Cauliflower Basket2
  3. So then you make a very tasty cheese sauce, chop up the bits of cauliflower that you have cut out of the middle and pile it all back into the U.  Except of course, you don’t have a U so it falls all over the baking tray.
  4. This recipe is found in the Meatless Mains section.  This meal is by no means a main dish. It is a side dish.  A very tasty side dish.  A delicious side dish.  But not a main.  This would be great with steak or chicken.  It is not enough in itself to make a meal.  Look how lonely it looks on the plate.  It’s almost crying for a little bit o’ roast chicken to keep it company!Cauliflower Basket3
  5. Because you are using a whole cauliflower you end up making a TON of this, so unless you are planning on serving it for a large gathering of people, you will be eating Cauliflower Basket for a week. 
  6. If you were planning on serving this to large gathering, be prepared at best to have raised eyebrows and at worst to be publicly mocked.  This is one  fugly looking dish. 

The Recipe

Here is the original dumbarse recipe from The A-Z of Cooking:

Cauliflower Basket RecipeA much more sensible way to make this would be to cut the cauliflower into florets, par boil them and just pour the sauce over top. This would keep the flavour but remove all of the annoying things about it.  And eat it as a side!

There’ll be more celebrating next time, it’s been my birthday and I made cake!

Have a fabulous week everyone!

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